In this episode of MasterChef Australia, aspiring chefs face a demanding culinary challenge designed to test their skills and creativity. Contestants must impress the judges with their dishes to secure their place in the competition. Witness the pressure, passion, and pursuit of perfection in the kitchen.
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
Category
📺
TVTranscript
00:00How are we feeling it's gonna be tough whatever it is
00:30We were the winning team yesterday in the first service challenge
00:43Callum as a leader he was phenomenal
00:48We worked really well together
00:51But when you're on day two i'm already so nervous being in this kitchen
01:00And then god and ramsey
01:03But you know what it's a back to win series and i'm among eight talented people i'm scared of all of
01:14They're really good oh you look fresh now don't say that you are are in for one hell of a day
01:25me
01:28Today you'll need to keep up with the one and only
01:36Gordon ramsey
01:38Today all of us are going to cook something incredible
01:56You need to follow my every move so you need to have one eye on me at all times
02:04And this is not going to be any old jolly piss around cook along trust me
02:09We're not just making one outstanding dish
02:15Oh you're kidding me
02:18Today we are making two dishes
02:22And of course both of those dishes i'm expecting utter perfection
02:36People i do not do michelin star dishes i don't cook like gordon
02:40I'm not about fancy food i'm about cooking cultural cuisine this is going to be a killer
02:47I've got to say this morning and looked you up online
02:54Did you slide into my dms
02:57No i wasn't stalking i was watching you cook online
03:02And you do it with such ease and precision
03:06But i do tend to go rogue so hopefully today's not a rogue day
03:10Today it's full of garden day trust me get this right there's a lot at stake
03:17okay
03:19Callum please keep your own equipment this time yes last time utility one of my whisks right
03:25I'm sorry you remember that
03:37But you won you must be feeling all right well that was when it was one dish yeah
03:44I think because i've won this challenge last time i actually feel a little bit of pressure to perform
03:49two dishes and you got the pace at which he works at
03:53There's no way around that this is gonna be a really tricky challenge
03:57Okay we told you you'd be cooking for the best prize of the competition
04:04Whoever cooks the dishes that best resembles gordon's both in look and in taste
04:12Walk away with the only immunity pin of the season
04:16All right the moment gordon completes his two dishes
04:30You will have a further 20 seconds to finish yours
04:34Then that's it gordon they're in your hands now good luck guys let's go all right
04:44Thanks for your benches thank you
04:46Let's go good luck guys
04:59Listen up are you ready to find out what you're cooking
05:03Our main course today is
05:05A stunning caramelized duck breast
05:10Beautiful
05:11Topped with roasted buckwheat
05:14Served on a beautiful parsley puree with a sweet and sour endive
05:19And the most exceptional pork wine sauce oh my god
05:23And for dessert we're going for a classic great british staple
05:27A delicious sticky toffee pudding with a hazelnut praline
05:35I think the trickiest part about today is not knowing what this dish is going to look like
05:39We've just got a bunch of ingredients and we don't know where we're traveling with it
05:43Are you ready?
05:48Think about what's at stake game-changing
05:50Incredible to get your hands on that pin one final thing you should all know
05:58Today i'll be studying all of you
06:01Watching every move you make
06:04If you fall too far behind
06:07I'm going to send you up to the gantry
06:09That is not happening no way
06:20There is so much on the line
06:21I am not disgracing myself being sent to that gantry
06:25So keep up
06:27I am keeping up
06:29You guys up there give me some love support help them
06:32Yeah
06:37Okay
06:39Our time starts now
06:41First off sticky toffee pudding let's go
06:44Over to your mixer
06:47That's my mixer Matty that's my mixer
06:50Let's start off with our ingredients butter in let's go
06:57Brown sugar
06:59White sugar
07:00Yes
07:01High speed and get that mixed beautifully let's go
07:05Oh wait there's three sugars
07:08Which sugar?
07:10Oh which sugar?
07:11I'm normally so
07:13Organized so calm but i'm a little nervous about this challenge
07:21He speaks as fast as he cooks
07:24Right coffee extract teaspoon in after that
07:28Get your zester
07:30And you want about a teaspoon of orange zest let's go
07:34Ah zester
07:35But i'm trying to keep up because this is an immunopinant steak right
07:42Audra
07:42It was best dish of the day incredible
07:4513 years ago was the last time i was in this kitchen
07:49Life after master chef has been incredible
07:53Guys today is sink or swim
07:57I now judge on master chef singapore you are brilliant
08:00I couldn't think of a better job than to eat delicious food
08:03This was a beautiful plate of food
08:06Never been the right time but now is my time to test myself in the kitchen again
08:10Slow the machine down
08:14From there you're day puree in
08:17You're flowering
08:20Coming back it feels a little bit like having children
08:23You have one it's painful then you go for a second and you realize what on earth
08:37But i'm all in
08:42Season four i came in third and i'm back to win
08:44All right
08:48This is intense
08:50I thought he was going to go quick but he's like you've gone quick
08:53Now after that get your molds
08:56Four molds
08:56Spray generously with your molds let's go
09:00Where are our molds?
09:04What i know from doing a keeping up with gordon challenge before is that gordon does not stop
09:09His pace is frantic
09:11Guys you keeping up?
09:13Let's go please let's go
09:16That's the texture of the sticky topping pudding
09:19That's the texture let's go
09:22Texture let's go
09:24Texture good let's go nice and loose
09:26My strategy today is of course work quickly to keep up with gordon
09:30But also using a little intuition as well at the end of the day
09:32The dish just has to taste good and it has to be cooked correctly
09:37I think Callum is ahead of gordon
09:41I'm getting my puddings into the molds and i realize gordon actually hasn't done this yet
09:44So if anything slightly ahead for now yeah for now
09:48It's a risk but i really want to keep on top of this because if it slips away
09:51Firstly you're going to go up to the gantry or secondly you're not going to be able to like
09:55Catch up the pace because it just keeps moving ahead so quickly
09:57Two-thirds fill your molds give them a little tap and get them in the oven
10:05Which oven chef what temperature 175 175 thank you i've won immunity before but i've never won the immunity pin
10:12Which is when you can literally pick and choose what challenge you want to use it on
10:16It's such a massive advantage so fingers crossed for me with a chance
10:2030 minutes
10:23Sauce pan on we're gonna start our praline yes
10:26Can you hear me guys yes sir okay why am i yelling yes
10:33High heat get that pan nice and hot
10:36Half a cup of sugar and allowed to caramelize
10:40I hear gordon asking us to put some sugar in for the praline
10:45Sugar and i'm thinking is there any extra sugar underneath the bed
10:49Sugar it's in front next to hazelnut granulated sugar let's go
10:52Is that one that's it yep
10:56Oh
11:01I messed up oh my gosh the third sugar i put in the batter was supposed to be for my praline oh my gosh
11:09As that sugar starts to caramelize add your hazelnuts i can't make a praline with no sugar oh
11:19Damn it i messed up
11:23A lot
11:25She's all about sugar in the cake then she had no she's got no sugar for the hazelnut thing
11:33Okay i've made a mistake on the dessert but i'm thinking
11:36Maybe i can pull it through on the other elements
11:40I messed up
11:41Come on let's go
11:43Okay
11:45We're gonna start with the parsnip puree let's go
11:51Peel your parsnips
11:55We're going to slice this nice and thin guys yes
11:58Heard
11:58Heard
11:59Heard
11:59Let's go guys
12:01First time cut yourselves waiting
12:07Oh i think i cut myself
12:10Rue's the furthest behind yeah and she just injures waiting yeah
12:16Rue we gotta go
12:18Rue you're way behind
12:21Oh my god
12:22Guys you keep it up wait chef oh i think i cut myself
12:35I'm already trying to catch up when they parsnip puree i've just cut my finger
12:41Rue you're way behind
12:44Rue we gotta go
12:45I am trying to cut my parsnips with one hand
12:51Whilst the nest patches me up but a little bailey from there salt and pepper
12:56I'm missing everything that gordon is saying get your milk
13:00Yes
13:01Cover the parsnips with your milk
13:05Let's go
13:08I'm running so behind gordon now
13:11But i am not giving up
13:13Come on Rue you can do it
13:14Okay okay
13:16I am a very resilient person
13:19It's not over until gordon says it's over
13:22Right everybody ready for the duck
13:25Let's go clean benches get your duck out
13:27Large pan on
13:30Hot pan
13:31Hot pan
13:32Yeah hot pan
13:32It's got a hot pan
13:33If that pan's not hot enough you won't get the colour guys yes
13:36Yes
13:40Right sharpen your knife get ready for the duck yes
13:47First of all gently crisscross the skin
13:52Left to right
13:53Watching gordon cook is mesmerizing
13:57He's so skilled and precise
13:59Do not slice through that fat
14:02And do not score the flesh it's just the skin
14:04I'm just trying to watch his every move and take it all in
14:08Left and right
14:09To get that duck that perfect is going to be an insanely tricky job
14:14Tiny little diamonds
14:15And importance of that hot pan to begin with is to render as much fat out as possible
14:20Before we start glazing
14:22That's going to help break down the fat caramelize the duck
14:29Come on benny
14:30I'm kind of parked down the end on my own bench
14:33But I need to see what gordon's doing so i'm doing a lot of running
14:38I'm definitely a bit nervous about the duck
14:40Because that's not easy to cook
14:42And 90 of this cook is going to be on the fat side down yes
14:46Guys no one's answering me yes
14:49Thank you
14:51Right
14:51I generally shake a bit as a person so when the pressure comes on and it comes on worse when i'm when i'm cooking under a lot of pressure
15:00Salt the duck here we go duck skin side down into the pan
15:09You really have to use your instincts here because every duck breast is different and so they're going to cook differently
15:14Callum is definitely the guy to beat in this challenge that was the team leader you know he's amazing
15:21He's cooked with gordon ramsey before and won so first you want to keep up with him
15:26The second goal is to have the food as as good and as accurate and as similar to gordon's as possible
15:32From there we've got cinnamon sticks
15:35star anise in
15:38Fresh thyme in a beautiful bay leaf in
15:43Right
15:45Cover the ducks turn them around and then from there
15:49Backside down into the oven we go
15:52Whoa my god i mean gross
15:54It's amazing actually
15:57Okay back side down yeah yeah
15:59Let's just turn them over once they're colored back side down yes
16:02Usually when i cook duck breast i cook it from a cold pan and slowly render it up
16:05But i hear gordon's duck and it's got a big sizzle in the pan
16:10Which is not what mine's doing at all yes
16:13Yes good
16:14Turn it around back side down and into the oven it goes
16:17So i crank the heat up i get another pan straight on top of it to squish it down to try and get some serious
16:21Color onto that skin you do have to trust your cooking intuition 200 degrees for the duck yes
16:26200 on duck
16:29Yes chef great
16:34I don't want to rush to get in the oven i need to get that extra color on the skin so it ends up looking the same as his
16:42Right guys hey all of you listen up
16:47Pudding in the oven yes yes
16:50Ducks in the oven yes
16:51Just a bath toffee sauce made yes yes chef good let's go
17:00I didn't even have time to breathe next up we have got toasting of your buckwheat
17:06Lightly seasoned there is no relaxing and slowing this guy down i'd like to offer him a cup of chamomile tea just to calm him down
17:14The buckwheat with salt and pepper please get your pestle and water ready at the side
17:19It's a shame we can't help and jump in i know next get your ducks out and glaze for the first time guys
17:34glaze glaze with your honey glaze with your honey glaze with your honey
17:42yes let's go yeah look at glaze yep golden shows us the duck and i go
17:47oh my god what a brilliant golden color skin he's got background back side down yes yeah let's go
17:57Just be careful do not burn that skin if my duck is not cooked to perfection
18:01Not only am i actually letting gordon down i'm letting myself down because i know how to cook duck
18:09but also
18:10Gordon is moving at the speed of light and i'm just trying to keep up right listen up
18:16Port wine jus we're going to start yes okay
18:20two nice large slots
18:24Let's go guys come on slice the slots nice and thinly
18:27I'm definitely not ahead at the moment gordon is going so far so you're sort of listening you're
18:32watching you're trying to watch what you're doing you're trying not to chop your fingers off
18:37Gordon's uh he's a force to be reckoned with what you see on tv is like 10 times more in person
18:44shallots garlic lightly crushed the pepper the coriander i can't believe i'm doing this like
18:51i'm just living all my dreams at once but it's really hard for me to keep up with him because all
18:54i want to do is super fan lightly crushed in we go
18:59how many garlic questions hey cass
19:05you've got to keep up guys come on yeah yeah yeah thank you thanks mate
19:10i just called gordon where is he mate can you believe that
19:13we're going to sew to these shallots and garlic it's really nice and fragrant yes oh my god look at
19:17this world war three here i've got a million things going on at the same time i've just started on the
19:23port wine shoe and the next minute gordon says get your ducks back out of the oven
19:28come on audra get that duck out it's been cooking now for just under 10 minutes let those babies rest
19:35oh it's not ready i'm like no it's not ready audra more color i know that's what i was thinking
19:43come on guys keep on glazing those ducks as they rest
19:47yes that continues cooking the duck and he keeps the duck nicely glazed yes yes yes please
19:55look at that beautiful oh my god ah amazing all out let's go come on
20:03not ready so i leave it in the oven no duck no dish no pin
20:17oh wow pretty pale matt's duck's pretty pale
20:21i'm really worried about it it's very warm
20:29i think the top of room's bucket is burning she also hasn't checked her dark but when it's late
20:36i'm working on multiple elements at the same time if i keep going at this pace i could catch up with
20:42water oh my gosh but i've cut my finger again and my finger is profusely bleeding
20:56her milk's about to boil over there oh yeah that's it
21:01let's go room room room room show me myself oh my lord my darling yeah that's the second time medic
21:07please she's down head up to the gantry please i've got that i've got that okay thank you oh my
21:13good give it up for room everybody come on guys thank you up you go my darling thank you you can do that
21:17upstairs medic thank you yeah thanks oh my gosh gordon has asked me to go up to the gantry oh my gosh
21:26it sucks right get your port wine and flambe time let's go all the port wine in and flambe
21:37you gotta burn that alcohol off
21:51jesus christ could someone call the fire brigade for cath please oh fire
21:57i look around me and i see everyone flambeing the truth
22:03watch the brows dash what's the brows
22:05nice nice nice nice i'm already behind at this point but i don't want to rush the jus
22:16chef where did the cardamom go inside the port wine jus let's go
22:24how many how many chef one one oh my god they're powerful cardamom right jesus christ girl don't
22:30second guess yourself come on the flavors have got to be spot on or just falling behind but if i fall too
22:37far behind i'm going to be sent up to the gantry game over
22:41i'm
22:52i'm
22:54Are you keeping up let's go
23:08I'm still behind I'm still playing catch-up Corina and pepper goes in
23:13Yeah, he lightly flushed them. I'm in this huge panic trying to finish up the port wine shoot
23:19But it's not just keeping up with Gordon is actually cooking the dish with precision and
23:30to perfection
23:33One immunity pin for the whole season. I want that pin. This is a personal challenge. Come on, everybody
23:40Keep moving. You're going so well. Come on, Kat. Come on
23:44Once you've to glaze the pan get your duck stock into your port wine
23:51And bring that up and finish it with butter and pass it through a sieve
23:56Ben duck stock. Sorry duck stock needs to go in there
24:01Come on, Benny. Smell it. Just smell it. It's wine
24:07After picking up what I thought was a duck stock
24:09I realized I actually put the duck stock in the pan first and not the port wine
24:16So I'm gonna have to put the port in now reduce it right down and finish off later
24:21I'm just gonna hope the alcohol cooks off and tastes as good as Gordon's
24:25Pass that through a sieve and add a couple of knobs of butter
24:28Jeff all the duck sauce goes in
24:31Yeah
24:31All the duck sauce goes into the duck sauce goes into there
24:35This is butter in there
24:35Yeah, yeah
24:37That's it, okay
24:38That's it, yes
24:39Todd everybody, take on
24:43Right guys, listen up
24:45Parsley puree
24:47Take out the bay leaf
24:48We don't blend those
24:49We share
24:54Faster, faster, faster, faster
24:56Watching this cook it's like controlled chaos
24:59This is wild
25:01This is wild
25:02Is it the first time that you sit at the intensity?
25:05This is wild, yes
25:05Yeah
25:06It's good, they're pushing though, like it's good
25:16There's lots of multitasking going on here
25:19Callum and Ben are both being able to keep up with Gordon
25:24But the others, they're not too far behind
25:26It's a strainer
25:28Now we need to make a very smart, smooth parsnip puree
25:32Yes
25:33With the duck and the sauce is pretty much done
25:36They're all onto the parsnip puree
25:38If it's too much liquid, it'll be runny
25:40You want a nice, beautiful, soft, incredible puree
25:44Pureing, moving guys
25:47Nice and fine guys
25:4830 seconds puree
25:49Yeah
25:50Oh my god
25:51I'm feeling stressed up here
25:54It's like he's conducting an orchestra
25:57In a separate bowl guys
25:58One spoon of icing sugar in the mascarpone
26:01Let's go
26:02Oh the mascarpone chef
26:05Chef, chef
26:05Yes
26:06Oh my god
26:07Or trying to control an angry mob
26:10What's with the cream chef?
26:11Nothing
26:12Just cream
26:14That's it guys
26:15Light
26:17Good sifting
26:18Hey, look
26:19In
26:19Yep
26:19Okay
26:21Oh, shit
26:23What is it? What is it? What is it?
26:25Oh man
26:26It's like Mario Kart
26:28Why is everyone running around like a merry-go-round?
26:30Oh, okay
26:31Big red juice on top
26:31Come on, girl
26:32Let's go
26:33Big shrimp
26:34That's it
26:35In the fridge
26:36Let's go
26:39Kat, she hasn't even got her pasta puree yet
26:42Come on Kat, take a bit cleaner sweetie
26:44She's like one step behind all the time
26:49Do you think she's aware that she's behind or
26:51I think she's like
26:52I think she's aware she's moving fast but she's just starting to miss things
26:55You're alright, you're alright
26:57You're alright
26:59Next guys
27:01You're gonna start pulsing your praline
27:03Yes
27:04Yes, chef
27:05Get your praline and put it inside your mixer
27:08Let's go
27:10Home straight guys
27:11Home straight, come on
27:12Yes, chef
27:14That's it, just two or three little pulses, yes?
27:29Not too fine guys, I don't want the dust
27:32I want a crunch, not a dust
27:33Ah!
27:35Oh, it's gonna be really fun
27:37Yeah
27:39Put the slavies
27:45Slow it down, Benny
27:50Nice, Dad
27:51Right
27:53All of you check your desserts
27:57Take them out
27:58And they should rise
28:00Yes
28:01And they should literally just sit there nicely
28:05Demold them
28:07And let them rest
28:08Beautiful
28:09Oh my god
28:13They look good
28:15God, they smell so good
28:16Oh
28:17Start glazing your sticky toffees, let's go
28:20Yes
28:21Let that toffee absorb in that delicious sponge
28:26Guys, hello
28:28Yes, chef
28:30Are you keeping up?
28:30No
28:31No
28:32Do you want that pin?
28:33Oh my god
28:34Yes, chef
28:35Come on guys
28:36Come on, Kat, you can catch up here
28:38Okay, sweetie
28:39Come on, just give yourself some space
28:41There's not long to go
28:42Pudding's a wrap
28:43Just got to demold them
28:44They're super hot
28:46Come on, Kat, you've got to get them out
28:50It's just go, go, go
28:51There's actually no time to think
28:53Come on, love
28:55Jesus
28:57Come on, sweetie
28:58I'm talking to myself
29:00Come on, Kat
29:01The strategy is
29:02Try and keep calm, Kat
29:05Kat's aren't coming out
29:06Did you grease them, Kat?
29:08No, mate
29:12It's okay, it's okay, you can do it
29:14Calm your farm, Kat
29:17There you go, love
29:18It's okay, sweetie
29:20Come on, Kat
29:20You're falling behind
29:21You've got to even just go with one
29:23Yeah, yeah, gotcha
29:25The pudding's really put me behind
29:27Here we go, Kat
29:28We're good?
29:29And then I remember that
29:31I've still got to do
29:32the passionate puree
29:33Oh, my God
29:34Quick, come on, Kat
29:35Come on, Kat
29:36Get the puree in
29:38Just relax
29:39Take a deep breath
29:40Let's go, Kat
29:41Let's go, Kat
29:46Oh
29:47Oh, my God
29:48Oh, dear, oh, dear, oh, dear
29:49Oh, dear, oh, dear, oh, dear, oh, dear
29:54Oh, my God
30:00Let's go, Kat
30:03Oh, my God
30:03Oh, my God
30:05Kat
30:07Let's go, Kat
30:08We just do this there.
30:10Oh dear, oh dear, oh dear, Kat.
30:11Getting this.
30:12Sorry, Mark, I'm alright.
30:13But also, look, your ducks are raw.
30:15Oh my God.
30:16Oh man.
30:17Upstairs please.
30:18So sorry, your ducks are raw.
30:19Yeah, alrighty.
30:20Your ducks are raw.
30:21Off we go darling, off we go.
30:22Ducks are raw, ducks are raw.
30:23Oh, my ducks are raw.
30:25Give yourself a hug, Kat.
30:27Yeah, I will.
30:28You know what?
30:30You did a really good job, love.
30:32Okay?
30:33Kat, you did so well.
30:35Yeah.
30:36You're right, love.
30:37Yeah.
30:38Everybody give it up for Kat, please.
30:39Come on, guys.
30:40Hey.
30:43Good luck, guys.
30:44Well done.
30:45Good luck.
30:46I'm so excited for the other competitors.
30:47Someone is gonna get that pin today.
30:49Good luck, mate.
30:50Well done, Kat.
30:51Well done, Kat.
30:52Well done, Kat.
30:53Right.
30:54Look at me, guys.
30:57Glaze your ducks for the very last time.
31:01And then, once we glaze them, we're gonna add the garnish.
31:08Sprinkle the buckwheat, finish with your flowers.
31:10Yes?
31:12Hey, guys.
31:13Guys.
31:15This is a critical part now.
31:16We're gonna start dressing the plates.
31:17Oh, here we go.
31:18Yes, Chef.
31:19Yes, Chef.
31:21The adrenaline is pumping right now, because once Gordon's plate his up, you've got 20 seconds
31:25to get not one, but both of your dishes, plate it up.
31:29Finish with your flowers.
31:31Like, this is almost an impossible task.
31:32This is kind of shine.
31:33Right, you ready to plate?
31:34Yes, Chef.
31:35Yes, Chef.
31:36Yes, Chef.
31:37For the duck, a nice spoon of your parsnip puree into the center of the plate.
31:51Two spoons.
31:52Nice and smooth.
31:53Come on, Gordon's plating.
31:54Everyone's gotta be plating.
31:55Everyone's gotta be plating.
31:56What's he done, though?
32:04You've only got 20 seconds once he's finished.
32:09The pressure's on.
32:10Come on, Benny.
32:12I made a mistake with my sauce, but I've reduced it quite a long way.
32:17Yeah.
32:18I'm hoping that it's worked out, and I just have to plate up as quickly as I can.
32:25Lift the most beautiful duck.
32:28Sit it on top.
32:29Yum.
32:31I'm pretty chuffed with how everything's come together.
32:33Looking at my duck, I think it's pretty well cooked, but you never know how well it is actually
32:38cooked until the judges cut into it.
32:40Get your port wine sauce.
32:42One nice twirl around the plate.
32:44Come on, you gotta listen and play.
32:47Yeah, nice.
32:48And then, finally, your honey glaze.
32:52Tablespoon onto the plate.
32:54Good.
32:56What's the second sauce, Chef?
32:57Let's go.
32:58Go, go, go, go.
32:59Second sauce on you.
33:00That's it, yes.
33:01One of each, yes.
33:02The duck glaze and the port wine sauce.
33:03Gotcha.
33:05Come on, Rhiannon.
33:06Oh, my God.
33:07Oh, my God.
33:08This cook is so intense, so unpredictable.
33:12I am praying that that duck is cooked well.
33:19I feel like I've run a half marathon.
33:21You good?
33:22Talk to me, guys.
33:23Yeah, yeah.
33:24That's all we gotta go.
33:25That's right.
33:26That's good.
33:27We gotta go, guys.
33:28Come on.
33:29And then we're gonna start plating our beautiful dessert.
33:44Lift up.
33:45Nice and clean.
33:46On she goes.
33:48His pudding is on the plate.
33:49Ah!
33:50One nice spoon of toffee sauce.
33:51Praline on.
33:52Um, the praline.
33:53I'm plating up my dessert.
33:54I'm following along with Gordon.
33:55I put the toffee sauce on.
33:56Oh, it's not the sauce.
33:57Oh, my God.
33:58That is not toffee sauce.
33:59Oh, my God.
34:00That is not toffee sauce.
34:01Oh, my God.
34:02That is not toffee sauce.
34:03That's the jus for the duck.
34:05I've got to scrub this dessert and start again.
34:06I can't serve a toffee pudding with jus.
34:07And then one nice spoon of your mascarpone cream.
34:08Yes?
34:09Yes.
34:10OK.
34:11Yeah, chef.
34:12Okay.
34:25Yes, Chef.
34:27Okay.
34:27Yeah.
34:28Don't fare the jus.
34:30Transformers.
34:32And then finally a light dusting and there we are your 20 seconds start now
34:55I'm just trying to get absolutely everything on this plate every element
35:027, 9, 8, 7, 6, 5, 4, 3, 2
35:12I was about to reach back to get my cream
35:151
35:16Go!
35:18That was intense
35:24Oh man
35:26That is not easy
35:28Far out
35:30Oh my god, I can't believe I just got to cook along with Gordon
35:34Like Gordon is my idol that I never thought I'd ever meet
35:38All of you, come over
35:39Come over here
35:40Well done
35:42Come here
35:42Come on
35:43Well done
35:45Well what about that, a once in a lifetime opportunity, twice if you come, to cook alongside and keep up with Gordon Ramsey
36:06And it was so intense that we lost two
36:09Sorry Kat, sorry Ru
36:11The intensity needed to be there because we are playing for the only immunity pin for the season
36:19So the stakes are pretty bloody high
36:26First dish we'd like to taste
36:28Come on down Callum
36:30Visually duck looks good, really good
36:41Maybe a bit heavy handed on the sauce
36:43And the sticky toffee looks delicious, really good indeed
36:47I think tonight I was impressed with your tenacity
36:50You were connecting every step of the way
36:54But it's all about the cook and that duck
36:56Wow, beautiful
37:06It's pretty nice
37:07Absolutely
37:08Beautiful
37:09I love that
37:09Callum, do you feel like you had an advantage here, having cooked with Gordon before and won?
37:17Probably something I learnt last time is that the most important sense in these challenges is listening
37:21The reason I knew my duck was not going to be good initially
37:24Was because I heard Gordon put yours into the pan and there was a big sizzle
37:28And I was like, oh my pan is really cold
37:30And so I cranked it to really try and get that equivalent colour
37:32So I think the listing was important
37:34Wow
37:35To take note of that it was a sizzle
37:38Or lack thereof in my pan
37:39Yeah
37:40Young man
37:43The cook and the duck's exceptional
37:46Well done
37:47It's glazed beautifully as well
37:49That sauce
37:50Impeccable
37:51Puree smooth
37:54That secondary sauce
37:54That little layer of luxury
37:56Siqui Toppe pudding
37:58Exemplate
37:59Really good
38:00It's a really good effort
38:02It really is
38:03Thank you
38:03On the taste alone
38:05A definite contender
38:07For the pin
38:07Calum
38:09I really enjoyed
38:10Every single individual's ingredients
38:13Your parsnip puree is delicious
38:18And your sauce is impeccable
38:21I loved it
38:23You've really nailed it
38:25They are both brilliant dishes
38:27Because if you were to close your eyes
38:29And just go purely based on flavour
38:31Everything in there just makes you feel good
38:34And it makes you want to go back for another bite
38:36And that's what we look for
38:37Thank you
38:38Negatives
38:39The fineness of the praline
38:42And that is pretty much it
38:44Out of probably 20 elements
38:47That is pretty incredible
38:49Considering the pace
38:51That was set
38:52By Gordon today
38:53If I was them
38:55If you weren't looking at him yesterday
38:58Thinking how am I going to beat him
39:00I probably would now
39:01Well done mate
39:02The next dish
39:15Is
39:16Ochoa
39:17Oh my gosh
39:22I'm worried about both my dishes
39:24I don't know if my duck is cooked properly
39:27And I'm missing my mascarpone cream
39:30I'm petrified
39:32Oh dear
39:34Yeah
39:36O-M-F-G
39:37What happened?
39:40I think you know one of the biggest things I learned
39:42From being in MasterChef Season 4
39:45Is organisation
39:46And prep
39:47And instinct
39:48All of that went out the door today
39:51It was a gallant effort
39:55Okay
39:56And your energy was non-stop
39:58I think that's what I loved
39:59I think that's what I loved
39:59I can't even look at that duck
40:05So raw isn't it
40:18I knew it
40:20It's not that bad
40:22The fad is nowhere near rendered
40:26But like
40:27It's pretty close
40:28A couple minutes
40:29And it would have been perfect
40:30So all I kept hearing was
40:32Is your duck in the oven?
40:33Is your duck in the oven?
40:34I'm like
40:34It's not ready Gordon
40:35It's not ready
40:36But anyway
40:38I'm sorry
40:39This was a tough call
40:42And I raised the bar
40:44Because it's back to win
40:45And the talent this year
40:47Is off the charts
40:48Okay
40:49Trust your instincts
40:51I will
40:51Yeah
40:52You can cut into that duck
41:03And that bugweed
41:04It's toasted beautifully
41:04That sets the duck up for success
41:08Your sauce is brilliant
41:12It's sealed
41:13It's shiny
41:14It's reduced properly
41:16The sauce is like
41:18Half a knob of butter away
41:19From being exactly the same
41:21As Gordon's
41:21The reduction is so pure
41:23Although you did a great job
41:27On the pudding
41:28Unfortunately the mascarpone
41:30Is not there
41:30Cheers
41:32All done
41:32Rhiannon
41:37Sticky toffee pudding
41:47You've got a really nice aeration on there
41:49It just needs more sticky toffee
41:50It's sort of got to drown it in there
41:52I actually think
41:54Everything tastes pretty good
41:56It's just a little bit
41:58Off here and there
41:59But you should still be so proud
42:00Of your effort
42:01I hope you are
42:02Oh I'm stoked
42:03This is once in a lifetime
42:05Matt we'd love to taste your dishes next
42:08Oh Matt
42:14I can't even get my fork out
42:16So Doug
42:18All we need is
42:19Two webbed feet and a beak
42:21And I'll stick it back in the yarra
42:22There's a lot of steak tonight
42:26You know that's not pin worthy right
42:28Oh yeah absolutely
42:28Let's get into dessert shall we
42:30Sponges light
42:32Delicious
42:33One of the best sponges today
42:35Well I duff
42:36Let's go mate
42:37Buckwheat beautifully done
42:42Pure exceptional
42:42Sauce
42:43Love it
42:43If only you kept that duck in there
42:46Two more minutes
42:47You'd be a top contender tonight
42:48The actual sticky toffee pudding
42:50Is exceptional
42:51It's light
42:52It's fluffy
42:53It's indulgent
42:54And the sauce
42:55Is amazing
42:56I know you're trying not to be
42:59Labelled the dessert guy again
43:00But you really are so good at it
43:02So maybe just do both
43:03Thanks Apheel
43:05Next up
43:06Ben
43:07After a few dishes being tasted
43:09It's pretty clear
43:10The duck has to be cooked well
43:12If I put this on the pass
43:14At Gordon's restaurant
43:15There's a chance
43:17He'd throw it back at me
43:18It's not perfect
43:18I cooked the sauces
43:20In the wrong water
43:20Hopefully
43:21It's still going to taste amazing
43:23But
43:24The duck is make or break
43:26Ben
43:27I love cooks like you
43:29Because there's no fuss
43:30Quiet in your corner
43:32And you just make things happen
43:34Did you feel like
43:35You produced a good dish?
43:37I know everything's not perfect on it
43:38But I was still standing up here by Gordon
43:40When he started counting to 20
43:41And I had to run back for the 30th time
43:43I'm just glad I got everything on the plate
43:46And now I'm proud of how I did
43:49But it's all about the cook on the duck
43:51Looks really good
44:08Ben
44:18Well done
44:19The duck is exceptional
44:20Thank you
44:21It is caramelised beautifully
44:24And taste that
44:26It's got this really nice even pinkness
44:29With no fat exposed
44:31The puree is silky and smooth
44:34And everything you want from a pasta puree
44:35It's got a nice little hint of that bailey for the end
44:37Sauce
44:38Beautifully done
44:40Really beautifully done
44:41Dessert
44:42Exceptional
44:44And your toffee sauce
44:46Is one of the best of the night
44:48Good job
44:49Ben
44:51Two
44:52Excellent dishes
44:54Your pudding
44:56I was going to swear
44:58It is a delight
45:00It looks as good as it tastes
45:03I'm delighted
45:04Because I don't like when it's too obvious
45:07When there's an obvious winner
45:08Or someone who's leading
45:09I love a bit of a challenge
45:11And I think
45:12And I think you are
45:14You are good
45:15Thank you
45:16Thank you very much
45:17Ben
45:18It's really hard for me to fault your main
45:20The duck in particular
45:21The cook is great
45:23Puree was an absolutely delightful consistency
45:27I think your praline crumb
45:29It is my favourite of the night
45:31It had the most chunk to it
45:33I could taste all the elements in there
45:35I think you did a brilliant job
45:37Oh yeah
45:38Thank you
45:38Ben
45:40We have a game on our hands
45:42I love this
45:43Like
45:44It's a full
45:46Fight between you two
45:47And see which is the best
45:49And I can't split it
45:50Well the games begin
45:51Well done Ben
45:52Thank you
45:52Pick up the coin
45:56Thanks mate
45:59With my dishes critique
46:00I thought I had one hand on that immunity pin
46:03But hearing Ben's feedback
46:04I think that immunity pin's maybe slipping away a little bit
46:22A challenge that's designed to push you to your limits
46:26Despite that
46:27A couple of you managed to dish up pinworthy plates
46:32Gallum
46:33And Ben
46:35To execute two dishes like that
46:39With Gordon breathing down your neck
46:41That is no main fee
46:42Both your mains and your desserts
46:45Are on the money
46:46But there was one cook
46:49Whose dishes were a touch more similar
46:52To Gordon
46:53The winner is
46:57Ben
47:05Thanks a lot
47:09Well done buddy
47:09Hearing them say that I've won
47:15Is quite unbelievable
47:18But such an amazing feeling
47:19I feel like I deserve to be here
47:22Good job
47:22Well done Mike
47:23Ben
47:24Come and do you need it?
47:26Yeah
47:26There you go
47:29Well done mate
47:30Good job
47:32Well done
47:32Oh I know
47:34Yeah
47:34Wow
47:35Amazing job
47:37Well done
47:38Well done
47:38Well done
47:38Yeah Ben
47:40I think I'll be sleeping a little bit better
47:46Knowing I've got this little thing
47:48Tucked under my pillow
47:49Ben your first ever immunity pen
47:53How does it feel?
47:54It feels absolutely amazing to have this
47:55Yeah
47:55I mean it was so close
47:56There's nothing in it
47:57We know that
47:57And it feels amazing
47:59Well congratulations Ben
48:00Thank you
48:02Sadly it is time to say goodbye to Gordon
48:05Gordon you are a legend in our kitchens
48:09You're a legend on screen
48:11And look your reputation precedes you
48:14But I think all you need to do is be in a room with you
48:17To understand that it's because you really care about the cooks in front of you
48:20Absolutely without a doubt
48:22And this is just the beginning
48:23And honestly the food being this good so early on
48:27You're in for one hell of a season
48:28And the very best of luck to you all
48:30Amazing
48:31Although Gordon may be leaving us
48:41He's also leaving behind a little surprise
48:44Don't look too excited
48:48Hidden under that slick looking clutch
48:55Is the key to tomorrow's challenge
48:58Can I play this now?
49:03Do it now
49:04Do it now
49:04Alright one more time for Gordon Ramsay
49:06Let's do it now
49:07Come on Gordon Ramsay
49:11Come on Gordon Ramsay
49:13Good luck
49:15Good luck
49:15Good luck
49:16Good luck
49:17Thanks
49:17Thanks
49:20Bye guys
49:31Tomorrow night
49:36Their first solo cook
49:38Shows exactly what they're made of
49:42I'm trying to level up
49:43Everyone else is trying to level up
49:45And with a spot on Gordon's menu up for grabs
49:50There's no better time to break all the rules
49:52Get ready to be blown away
49:56Well done
49:58It's just an impeccable plate of food
50:01It is the city of the show
50:04What an absolute firecracker
50:06No
50:07Hang on
50:08She's right
50:08Now
50:09She's ok
50:10Las lives
50:10No
50:11You
50:12You
50:16You
50:16You
50:17You
50:17The
50:18You
50:18You
50:19You
50:19You
50:20You
50:23You
50:23The
50:25You
50:25You
50:27You
50:27You
50:29You
50:29You
Recommended
15:23
|
Up next
46:54
1:01:06
48:11
47:11
1:15:09
50:25
53:25
50:22
48:27
1:54
1:21:02
44:55
51:00
46:10
56:52
1:23:32
1:04:04
41:30
36:34
42:54
Be the first to comment