MasterChef Australia is a popular reality cooking competition where amateur chefs compete for the title of MasterChef. In this season's premiere, a new batch of contestants faces their first challenge, aiming to impress the judges with their culinary skills. Watch as they embark on a journey of intense pressure, creative dishes, and high stakes in the kitchen.
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#MasterChefAustralia #CookingShow #RealityTV #FullEpisode
masterchef-australia cooking-competition reality-tv culinary food recipes judges contestants
#MasterChefAustralia #CookingShow #RealityTV #FullEpisode
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TVTranscript
00:00:00Oh wow! This is amazing! Wow! It's a bit magical eh?
00:00:16Funny!
00:00:18Masterchef changed my life. I've come back to push myself to new limits.
00:00:24I'm laser focused on holding up that trophy and I'm back to win.
00:00:29Look how lush it is!
00:00:32It's never been the right time, but I believe now is the right time to test myself in the kitchen again.
00:00:38This looks amazing. Look at this.
00:00:42This second chance is now or never for me.
00:00:46It's the universe telling me, you've got what it takes. Let's go.
00:00:50Welcome to the Masterchef kitchen!
00:00:54As soon as you walk into the Masterchef kitchen...
00:00:57Ten minutes to go!
00:01:00It is so exhilarating. That's exceptional. Everything's in there perfectly balanced.
00:01:06It generally does feel like coming home.
00:01:09I honestly feel like I owe my whole career to Masterchef. I've co-opened two restaurants now.
00:01:19I've hosted my own cooking shows. I've done Masterchef twice and I've come second twice.
00:01:26You've had 18 year old, first moved out of home version of me.
00:01:30To cook like this at 18 is really, you know, it's amazing.
00:01:34We haven't got an Italian name on that trophy. Cook like this and you will be the first.
00:01:40Thank you. Service please.
00:01:42You've had a business owner version.
00:01:44I've watched you come a long way. You left this kitchen the first time and you came into my kitchen.
00:01:50I've got to say, the person you were then compared to the person you are now is night and D.
00:01:57And now you've got the mum version. Good job.
00:02:03This is the third chapter of my Masterchef story.
00:02:07This time I'm competing for my daughter Florence.
00:02:11I want to make her proud and show her that it's never too late.
00:02:16You can win third time.
00:02:24My life has changed a lot since I first did Masterchef in season two.
00:02:28Absolutely. Drop dead gorgeous. It's brilliant. Put it there. Seriously.
00:02:34Good job.
00:02:36I was the youngest contestant. I was 18.
00:02:39Not long ago you were a kitchen hand washing pots and pans. You are a champion. Well done today mate.
00:02:44I feel like I learned a heck of a lot and I realised cooking is what I want to do for a living.
00:02:53So I've competed twice.
00:02:55I've gotten pretty close to winning Masterchef but to be here right at the end and be holding that trophy
00:03:01it would feel like I've just finished what I started.
00:03:04And I think showing my kids that I'm happy to get outside my comfort zone
00:03:07by coming back into the competition is actually a really powerful thing.
00:03:14Game face. Yeah!
00:03:16When I first stepped into the Masterchef kitchen in season six I was such a baby in the industry.
00:03:22You know I'd never cooked anything professionally.
00:03:25You're cooking with an experience that is far beyond your years.
00:03:30Looks absolutely beautiful.
00:03:33That is delicious, delicious, delicious, delicious.
00:03:38I got out of the competition and just hit the ground running.
00:03:42And eight years later I came back.
00:03:46And I missed out to Billy and came second.
00:03:52I was totally devastated missing out on winning.
00:03:55So I'm back to win.
00:04:00Three of our toughest contestants are back.
00:04:05Taking on 21 of the best returning cooks we have ever seen.
00:04:11They are all here with one goal.
00:04:17They want that title.
00:04:20Who will win the Masterchef crown?
00:04:24Good luck.
00:04:25I love him!
00:04:26Oh my God.
00:04:27No way.
00:04:28That's huge.
00:04:31He's beautiful.
00:04:32Oh my God.
00:04:33Wait a minute.
00:04:34That's Gordon Ramsay.
00:04:35Oh, my God!
00:04:41Oh, my God!
00:04:43No way.
00:04:44That's huge.
00:04:46He's beautiful.
00:04:48Oh, my God.
00:04:50Wait a minute.
00:04:51That's Gordon Ramsay.
00:04:54Like...
00:04:58Good evening, everybody.
00:04:59I'm Gordon Ramsay.
00:05:01Welcome back to Master Shepherd Week.
00:05:05Wow.
00:05:09Right.
00:05:11For all of you, Master Chef has really changed your lives
00:05:15and helped shape who you are today.
00:05:19Because you've all gone on to do extraordinary things,
00:05:23from cookbooks to amazing products, TV shows,
00:05:28and even successful restaurants.
00:05:31But none of you have ever earned the title
00:05:37of Master Chef Australia.
00:05:44This right here, right now,
00:05:48is your chance to rewrite history.
00:05:54Because you're all standing here,
00:05:58back to win.
00:06:00Woo!
00:06:02Thank you so much.
00:06:03Thank you so much.
00:06:07Declan, where are you, young man?
00:06:09Here. There you go.
00:06:10Here we go.
00:06:11We've heard of you as far back as London, right?
00:06:13Declan's my name and...
00:06:15Fish is my game.
00:06:17I think it takes this time round to pick up that trophy.
00:06:23Yeah, most definitely.
00:06:24I wouldn't be here if I didn't think I was.
00:06:26And how hungry are you for that?
00:06:27Because we're not messing around here.
00:06:28There's serious stakes for this.
00:06:30I'm starving, mate.
00:06:31More than hungry, I'm starving for it.
00:06:33I'm here to prove to myself that I can do it,
00:06:36and to the rest of Australia.
00:06:38That's what I want to hear.
00:06:40Audra, you're used to standing on this side,
00:06:44judging MasterChef in Singapore.
00:06:46Shall I join you?
00:06:51My whole life changed after I went into MasterChef.
00:06:59And I think it's a reminder...
00:07:03that this was what I was meant to do.
00:07:05Absolutely.
00:07:06Yeah.
00:07:07To see someone like Audra from 2012,
00:07:10who's gone on to become an amazing judge,
00:07:12an amazing cookbook author,
00:07:14she's achieved so much,
00:07:16and it's testament to just how high the calibre is
00:07:18of this competition.
00:07:21Now, sadly,
00:07:22I'm not sticking around for the entire competition,
00:07:24but the ones that will be here
00:07:27to inspire,
00:07:29motivate,
00:07:31and push you every step of the way
00:07:34are, of course,
00:07:36your incredible judges.
00:07:39Please,
00:07:40welcome back
00:07:41Andy!
00:07:48Sofia!
00:07:52Hose!
00:07:56And John Christophe Novelli!
00:07:58My brother from a different club.
00:08:09Wowee!
00:08:10Look at this!
00:08:12Are you trying to steal my job or what?
00:08:15I'm just here to make sure you don't f*** it up.
00:08:17I'm going to say something very quickly.
00:08:21Many, many years ago, like 35 years ago,
00:08:24Gordon used to pick me up on his motorbike most of the night
00:08:27for a Chinese.
00:08:29And we both used to be skint.
00:08:31True or not?
00:08:32This is true.
00:08:33And we used to share a bowl of rice in Seoul,
00:08:35like two lovers.
00:08:37And you know what?
00:08:38One day, he dumped me.
00:08:41For David Beckham.
00:08:44It's so good to see your faces.
00:08:50Guys, do you realise what you've done?
00:08:54You have said yes to this wild rollercoaster ride again.
00:08:59Thank you for your courage and for your vulnerability.
00:09:09Righto.
00:09:10You guys know better than anyone
00:09:12just how fast things move in this kitchen, right?
00:09:17So, I'm not wasting any time.
00:09:20Tonight is a service challenge.
00:09:23Oh!
00:09:27And Gordon Ramsay is going to be running the kitchen.
00:09:31Let's go.
00:09:32Bring it on.
00:09:33We are getting into three teams.
00:09:35It's game on.
00:09:36Oh.
00:09:38To Pinder.
00:09:39One, two, three.
00:09:40One, two, three.
00:09:41One, two, three.
00:09:42One's over there.
00:09:43Two's in the middle.
00:09:44Three's over there.
00:09:45Let's go.
00:09:46Day one, doing a service challenge.
00:09:49Oh my gosh.
00:09:50It's about to be brutal.
00:09:52We are not here to play.
00:09:57Righto.
00:09:58We'll get our teams.
00:09:59But.
00:10:00Every team.
00:10:01They need a team captain.
00:10:04And yours.
00:10:06They're about to walk through those doors.
00:10:13Really?
00:10:14Who do you reckon?
00:10:15Three more contestants.
00:10:17That's right.
00:10:18There's three more cooks joining you.
00:10:20What?
00:10:23Not only are they your captains tonight.
00:10:28They are your biggest competition.
00:10:34Please welcome.
00:10:36MasterChef legend.
00:10:38Callum Hart.
00:10:39Sarah Todd.
00:10:40And Laura Sharan.
00:10:41Would you believe it?
00:10:54Look who's walking through those MasterChef doors.
00:10:57Three absolute MasterChef legends.
00:10:59Just when you think you're special, they just bring you back to ground.
00:11:04I'm going to be versing Callum, Sarah and Laura.
00:11:06They are the goats in this kitchen.
00:11:08Yeah.
00:11:09It's crazy.
00:11:10Hey.
00:11:12Are you guys in teams already?
00:11:13Yeah.
00:11:14Amazing.
00:11:15So good.
00:11:16That's your team.
00:11:18Who would have thunk?
00:11:19I know.
00:11:20Let the games begin.
00:11:22These legends, they're third timers in this kitchen.
00:11:24Oh my God.
00:11:26And not only that, they've all placed second.
00:11:28I'm very good at coming second.
00:11:31I know how to get to the end.
00:11:34I've just got one extra little hurdle.
00:11:37Well, this competition is going to be intense.
00:11:42Only one of you is going to take home $250,000.
00:11:49Hold up that trophy and earn the title of Australia's next MasterChef.
00:11:55I'd like to acknowledge the traditional owners of the land upon which this competition takes place.
00:12:10And pay our respects to the elders past and present.
00:12:14This is a place that has always been rich in food and culture.
00:12:18So, take that as inspiration in this kitchen.
00:12:23Right, all of you.
00:12:24The family reunion is over.
00:12:27Let's get to it, shall we?
00:12:30For today's service, you'll be cooking an incredible two-course menu.
00:12:34An amazing main course, followed by a spectacular dessert.
00:12:40Now, lucky for you, I've chosen two incredible ingredients to be featured across these dishes.
00:12:47It's up to you to decide which ingredient goes into the main course and which ingredient goes into the dessert.
00:12:58Now, trust me.
00:12:59This is one challenge you want to win.
00:13:00The top team tonight will have a unique opportunity to cook for the biggest prize of this entire season.
00:13:13Ooh.
00:13:14Game-changing advantage.
00:13:17And, because tonight we're not just feeding anybody.
00:13:23This is serious.
00:13:24This is back to wing.
00:13:25All of you are going to be responsible for cooking the most incredible dinner for frontline workers.
00:13:34Oh.
00:13:35Wow.
00:13:36And they deserve nothing short of perfection.
00:13:40Now, it's very near and dear to my heart.
00:13:44Our oldest daughter Megan is in the police force.
00:13:47Our son Jack is a Royal Marine Commando, protecting and defending the country.
00:13:51We're giving you two hours before service starts.
00:13:56You'll be serving two courses, 60 plates per team, 30 per course.
00:14:04Gordon, any famous harsh words?
00:14:11Give it your all.
00:14:12Understood?
00:14:13Yeah.
00:14:14Understood.
00:14:15Good.
00:14:16Your two hours start now.
00:14:18Let's go.
00:14:19Captain.
00:14:20Captain.
00:14:21Captain.
00:14:22Captain.
00:14:23There you go.
00:14:24Apron.
00:14:25Apron.
00:14:26Yeah.
00:14:27Thanks, Laura.
00:14:29I like this colour.
00:14:30Alright, let's do this.
00:14:31Let's have a look, guys.
00:14:34Oh!
00:14:35Oh my gosh!
00:14:37Oh my gosh!
00:14:38Okay.
00:14:39Amazing.
00:14:40Corn and carrots.
00:14:41Dessert corn?
00:14:42I think dessert corn.
00:14:43Alright.
00:14:44Alright.
00:14:45Sweet corn.
00:14:46Lucky style.
00:14:47Sweet corn.
00:14:48Let's talk teams, quickly.
00:14:49Okay.
00:14:50Yep.
00:14:51I'm just gonna...
00:14:52I don't know everyone very well, but I'm gonna try.
00:14:53Andre, you're on mains?
00:14:54Sure.
00:14:55Yep, I think you should be on mains.
00:14:56Boys?
00:14:57Mains?
00:14:58Yep.
00:14:59Yeah, mains.
00:15:00Yep.
00:15:01Guys, first impressions.
00:15:02Carrots and corn.
00:15:03Come on.
00:15:04Classics.
00:15:05Not a thank you in the house anyway.
00:15:06Thank you, Chef.
00:15:07Much appreciated.
00:15:08Main course, tell me what we're thinking.
00:15:09So we're thinking with carrot beef.
00:15:10Right.
00:15:11Ideally, the rump cap if we can.
00:15:12We'll do carrot a couple of expressions.
00:15:14Yeah.
00:15:15We're still...
00:15:16We've only just started planning, Chef.
00:15:17Clock's ticking, guys.
00:15:18Yes.
00:15:19Lovely.
00:15:20Let's go.
00:15:22So we've got to hero carrots, right?
00:15:23It's got to be prominent on the dish, so we've got to use it a couple of ways.
00:15:24Yeah.
00:15:25Our leadership skills are phenomenal.
00:15:27Do we do, like, macadamia, carrot puree, something along those sort of lines?
00:15:31Yeah.
00:15:32Do we do, like, I don't know, a little pickled carrot as well?
00:15:35You can clearly tell he runs his own restaurant, whereas I've only been out of MasterChef for
00:15:40two years.
00:15:41So, Callum, tell me what you need me to do.
00:15:44Go for it.
00:15:45Guys, I missed you.
00:15:47Aww.
00:15:48I missed you.
00:15:49The gang's back together.
00:15:50I know.
00:15:51What a way to kick off day one.
00:15:54It's kind of like coming back to school, but we're the teachers, which is pretty cool.
00:15:58Gordon Ramsay in the house.
00:16:00First impressions are the two ingredients.
00:16:01Protein, what are you doing?
00:16:02So, protein, we're going to do fish and sort of, like, the corn chowder, like, in a modern
00:16:07way.
00:16:08Yeah.
00:16:09And the captains could not be three better people to lead the first team challenge.
00:16:13Yeah.
00:16:14There's six restaurants between our three captains, which is pretty impressive.
00:16:18Wow.
00:16:19If you were Laura Callum or Sarah, how would you go about leading your group?
00:16:22I'm wondering if you'd lead with a bit of an iron fist or if you'd let everybody play
00:16:25to their strengths.
00:16:26I think you have to take charge from the get-go because if you don't and people start to,
00:16:31like, go in their own lane, I feel like that's when the plan can get confused.
00:16:35So, lay down the law.
00:16:36Exactly.
00:16:37Alright, let's go, let's go, let's go, let's go.
00:16:40Jean-Christophe, if you were one of the leaders, how would you go about it?
00:16:43I will make sure clearly that everyone understands me.
00:16:46Hmm.
00:16:47And that's the problem.
00:16:48Guys, I've got a little bit of Adelaide Goss.
00:16:52Laura, when she popped out of here, she actually went and worked for Andre for a while.
00:16:57Where's Andre?
00:16:58And she's the team captain today.
00:17:00No way.
00:17:01Now she's leading Andre.
00:17:02Yeah.
00:17:03That is good.
00:17:04I wonder how either of them feel about that change of dynamic.
00:17:07Get the three things that need to be set on.
00:17:10This, like your set and forget, your three things, and then dress around that.
00:17:14100%.
00:17:15We are doing a corn and milk dessert.
00:17:18So, we're going to have like a little roasted corn ice cream, a buttermilk granita, a little
00:17:23cornflake crumble, and then like a really yummy, bitter whole orange cake.
00:17:28I've decided that I'm going to work with the sweet team, and I'm going to leave the mains
00:17:33to Andre to sort out.
00:17:34Lots of flat leaf parsley.
00:17:36Yeah.
00:17:37Mustard fennel.
00:17:38Garlic.
00:17:39I definitely trust Andre.
00:17:41I know how he works.
00:17:42I think he can really help be that emotional support, almost sous chef role today.
00:17:47Everyone work neat and clean.
00:17:49Andre, you're in charge of that.
00:17:51I am feeling quite anxious at the moment.
00:17:53I'm meant to be on maternity leave, and I've just been thrown back into the Masterchef kitchen,
00:17:58into this role, and it's feeling quite daunting.
00:18:01There's lots of new faces, lots of people that I haven't worked with before, but also
00:18:04lots of familiar faces, which is nice, but I am back to win.
00:18:08Yes, I am.
00:18:09Today and every other day in this kitchen.
00:18:11Having fun, Laura?
00:18:12Always.
00:18:13For, like, the chowder kind of base, we need something carby.
00:18:17I think the fondant potato would be much better.
00:18:19Yeah, so I reckon you can get onto that.
00:18:21So on our mains, we have Jimmy working on the Pomme fondant, Jamie working on the Kingfish,
00:18:26and we have Schneezana working on the corn chowder.
00:18:30How are you going here?
00:18:31Do you want me to make it like a more stock, and then we add the corn for ticking it?
00:18:34Or is that how you wanted to do it?
00:18:35Yes.
00:18:36Having my own restaurant, what I love to do is really find what people are good at.
00:18:41Giving people the opportunity to shine is key.
00:18:44How do you want the Kingfish cooked?
00:18:46If you're happy to do it on the pan and see it get crispy skin, or if you want to just pop
00:18:53it in and confit, you can do that.
00:18:56Okay.
00:18:57Skin on.
00:18:58Crispy skin.
00:18:59Yes.
00:19:00I put my hand up from the start to do one of the toughest jobs, cook the fish.
00:19:04It gives me an opportunity to show a little bit of technique and try to really impress Gordon
00:19:08and the judges.
00:19:09It feels pretty wild to be back in MasterChef.
00:19:12It's been, you know, nearly 11 years since I've been in the kitchen.
00:19:17Jamie!
00:19:19First time around on MasterChef, I came on with a dream that I'd always wanted to open a restaurant.
00:19:26Thanks, sir.
00:19:27I was 12 the first time I told my mum that I was going to own a venue by the time I'm
00:19:3330.
00:19:34I signed the lease for my restaurant, Alba, when I was 30.
00:19:38And it meant everything to me.
00:19:40It was definitely a passion project and something that I loved.
00:19:44It was unofficially my fourth child, I suppose.
00:19:48Five years later, I ended up closing it.
00:19:51Closing the door on Alba was pretty tough.
00:20:00I put everything into it and it's still raw.
00:20:03Coming back on MasterChef is going to allow me to hopefully move forward.
00:20:12It's still food that drives me and it's still food that allows me to show love.
00:20:21And it's still food that is my passion.
00:20:25This is almost like a new start point for me.
00:20:29Jamie, why'd you choose this fish?
00:20:32Kingfish, big fillets, we can really portion it and make it look pretty.
00:20:36Get consistency through timing of cooks and then get plates out that look similar.
00:20:39Yeah, listen.
00:20:40The main cause wrestled the kingfish.
00:20:42Yeah, absolutely.
00:20:43So elevate that.
00:20:44Yeah, for sure.
00:20:45Skin on, is staying on?
00:20:46Skin's on.
00:20:47Yeah, good.
00:20:48Good, good, good.
00:20:49Skin on this dish is the central element of this dish.
00:20:51The sauce can be as delicious as we want.
00:20:53If the protein is not perfect, we're not going to win this challenge.
00:20:57I need to make sure this is good.
00:20:59To prove to myself that I belong in this industry.
00:21:02I belong in this competition.
00:21:04And closing a restaurant isn't the end of my food dream.
00:21:08It's just the start of another chapter.
00:21:10How's that caramel and glaze tasting, Dash?
00:21:30Yeah, it's really subtle.
00:21:31We're going to need something else to amp it off.
00:21:33Okay.
00:21:34Get yourself in a minute a juicer.
00:21:35Yeah.
00:21:36Cut off some corn kernels.
00:21:37Yeah.
00:21:38Put the sweet corn juice in to boost the flavour.
00:21:40Okay, perfect.
00:21:41As captain today, I'm only as good as the team around me.
00:21:43And when you've got superstars in the dessert space like Darsh and Roo,
00:21:46I know that the sweet dish is going to be sorted today.
00:21:49And people like Audra, she's gone on to be a judge herself,
00:21:51so she's super experienced.
00:21:53And someone like Ben,
00:21:54who's actually gone on to run his own hospitality business as well,
00:21:57I feel like we've got a really solid team.
00:21:59Uh, Callum, give me an insight to what we are doing.
00:22:02So, sweet corn with our sweet.
00:22:04So, we think we're going to do cute little sweet corn inspired pavlovas.
00:22:08Mm-hmm.
00:22:09Carrot with our savoury.
00:22:10We're going to be going beautiful rump cap.
00:22:11Got you.
00:22:12We're going to do it on a macadamia carrot puree.
00:22:13We're going to do some beautiful little pickled carrots.
00:22:15And then the carrot tops in the chimichurri.
00:22:16So, three ways.
00:22:17Smart.
00:22:18Protein-wise, did you grab the rums?
00:22:19We did.
00:22:20We got the rump caps there.
00:22:21Right.
00:22:22I think we're going to see them all whole.
00:22:23Um, and then just base them as they're cooking.
00:22:25Yeah.
00:22:26And then carve them to order.
00:22:27It's something that seriously needs to rest.
00:22:30It's not a strip loin.
00:22:31It's not a ribeye.
00:22:32It's a rump.
00:22:34Please just don't leave it too long before we start working with it.
00:22:37Yeah.
00:22:38That's a great idea. Thank you.
00:22:39Good.
00:22:40If Gordon says it, we do it, okay?
00:22:41I think we almost need to get them searing, like, sooner than later.
00:22:44They're pretty even.
00:22:46Oh, I'll just go, like, half in like that, right?
00:22:48Yeah, yeah.
00:22:49And then once we've cooked it, we'll cut across like that.
00:22:51Yeah, yeah, totally.
00:22:52Sweet.
00:22:53I'm in charge of the meat today, and with this rump, it's all about simplicity.
00:22:56The entire dish is there to highlight this phenomenal produce.
00:22:59Are you going to sort of render the fat down on the scale?
00:23:01Yeah, 100%.
00:23:02Yeah, yeah.
00:23:04Last time I was a MasterChef, my cooking style was a little bit more experimental.
00:23:08Molecular gastronomy was a thing.
00:23:10What's a dish?
00:23:11It's a campfire.
00:23:12With some beef sous vide rolled in charred leek ash.
00:23:16Absolutely smashing.
00:23:18I can't remember seeing stuff as good as this in this kitchen.
00:23:22After being on MasterChef, a lot of opportunities came my way.
00:23:25I was lucky enough to set up a couple of great food businesses, have a couple of children.
00:23:30However, running a kitchen and having young children is not an easy thing to do.
00:23:34Sometimes you've got to make tough decisions, and in the end I decided it made more sense to take a setback from cooking professionally.
00:23:40My two little girls are huge MasterChef fans.
00:23:45What would you think if they asked me to go on it again?
00:23:48Yay!
00:23:49Yay!
00:23:50Then after I told them that I was coming back, they were almost as excited as I am by it.
00:23:55I love you!
00:23:59I think they expect me to win, so there's a bit of pressure there.
00:24:02Fam, you've got your work cut out for you with them all being so random in size.
00:24:11Everyone does a beef fillet though, right?
00:24:13Rump cap's kind of cool to do something different.
00:24:15Mate, I'm all about the rump cap.
00:24:16If you can nail the rump cap, I'd take the rump cap over a beef fillet any day of the week.
00:24:20Yeah.
00:24:24Right.
00:24:25Hi.
00:24:26Hey, how are you? You good?
00:24:27Thanks.
00:24:28You good?
00:24:29I've got Gordon Ramsay standing right behind me.
00:24:31Oh God, how scary is that?
00:24:33What am I doing with my life right now?
00:24:35Teams, let's hope your menus are locked in.
00:24:38You have 19 minutes to go!
00:24:41Yes!
00:24:42Alright team, in half an hour, Gordon's going to come back.
00:24:45He wants to taste something.
00:24:46Let's just make sure we've got a few elements to show him.
00:24:48How's your fish portioning?
00:24:50Yeah, yeah, yeah.
00:24:51Like, the fish, we'll be good for fish. It's alright.
00:24:54What's happening here?
00:24:56So, this is a puree.
00:24:57Okay, thank you.
00:24:58It's a green, it's a green parsley sauce.
00:24:59That's fine. Thank you.
00:25:00Cool.
00:25:01I trust you.
00:25:02Laura's given me the reins for the main course.
00:25:05We're doing a porchetta roll with a pickled carrot, a slaw, glazed carrots and a parsley veluté.
00:25:12Alright, oven's on high.
00:25:14Decided to make three porchetta rolls tonight because it's a great dish to cook in bulk and to slice to order.
00:25:21Pork one's in. I've got the timer on.
00:25:23Fab.
00:25:24Pork in the oven.
00:25:27What's going on?
00:25:28So, Burgundy team, Captain Laura, they've chosen the porchetta as their main course.
00:25:34That's going to be an interesting one because it's all going to come down.
00:25:37Obviously, you want the blistering crackling on the outside, which is the hero of the porchetta.
00:25:42Yeah.
00:25:43And their beautiful succulent mate.
00:25:45Alright, second pork's in, Loz.
00:25:48Are you having fun, Andre?
00:25:49I actually am, man.
00:25:50Yeah, I can see you. You're into it.
00:25:52Poe, I nearly cried, man, when you walked in.
00:25:56Really?
00:25:57Yeah.
00:25:58So, I said to Poe you look really emotional.
00:25:59I was trying not to. I was like, two minutes in I can't cry now.
00:26:02I'm sure you can. Real men cry all the time.
00:26:04Not two minutes in.
00:26:06It is, it's setting up standard.
00:26:09I'm very emotional today to see Poe for the first time under the bright lights of the Masterchef kitchen after all these years.
00:26:16Back in season one, we were both competitors at the start of our food dreams and careers.
00:26:21You might need to put some more layers on there, Poe.
00:26:24Are you trying to psych me out?
00:26:25Yeah, I'm going to do another layer.
00:26:27Yeah, I should.
00:26:28And after all these years, I'm so proud to see her, where she is and where she belongs, the queen of Australian food.
00:26:39After Masterchef series one, Poe and I's career split, I went on into opening multiple restaurants and venues with about 70 staff.
00:26:48The reason why I'm back is because after all of these years, I've built these businesses in hospitality and that's taken me away from cooking.
00:26:54Instead, I'm concentrating on numbers, business, overheads.
00:26:59So this allows me to come back to base, start cooking again.
00:27:03The main poteta is looking really, really good in the oven.
00:27:07We're starting on the slaw.
00:27:09The velouté is on.
00:27:10We're looking really good.
00:27:12We're looking really good.
00:27:13I realise now that this is what I'm meant to be doing for the rest of my life.
00:27:17So getting back into the kitchen is the start for the rest of my career, basically.
00:27:21Back in the kitchen.
00:27:23Sarah.
00:27:25Oh my God, the corn shower.
00:27:27It's amazing.
00:27:29Ooh, that's yummy.
00:27:30Do you think so?
00:27:31It's perfect.
00:27:32Oh, yum.
00:27:33Yeah, it's really good.
00:27:34Behind, behind, behind, behind.
00:27:35I'm loving the vibe of the blue team.
00:27:36Everyone's working on their own respective element and it feels great.
00:27:39How are you going, Theo?
00:27:40Yeah, good.
00:27:41Good.
00:27:42For dessert, we have the pinda making the carrot halva, which is the traditional Indian dessert
00:27:47that's cooked in ghee, sugar and spices.
00:27:50I'm just blending this.
00:27:51Yeah.
00:27:53And we're going to pass it through.
00:27:54We are elevating the traditional halva.
00:27:56We're going to make it into a parfait, which will make it a beautiful creamy texture.
00:28:00The parfait we need to get on now because otherwise it's not going to set.
00:28:03So we're working really hard on that.
00:28:05And I'm working on the rough puff.
00:28:06The parfait is going to be silky smooth.
00:28:09Then you've got the pistachio cream, which is also another texture that's smooth.
00:28:13So we want that contrast.
00:28:15Andy.
00:28:16Good to see you.
00:28:17You on the bread section?
00:28:19Crazy.
00:28:20Can't he do anything else?
00:28:21All eyes are on me for this dessert.
00:28:23Vigo.
00:28:24Yeah.
00:28:25It's puff pastry, right?
00:28:26Yeah.
00:28:27You should know that inside out, learning that in France.
00:28:29Yeah, definitely.
00:28:30Yeah.
00:28:31I was known for my bread skills and my pastry skills in season 15.
00:28:34Have a go at the bread, dude.
00:28:36Look at that.
00:28:37That is next level.
00:28:39Your pastry is perfect.
00:28:41Tens, tens, tens across the board.
00:28:44I've got this massive burning desire to open a bakery and always be working with bread and
00:28:49things like that.
00:28:51But after the first time on MasterChef, I went back to working as a sparky just to earn
00:28:58some money so that I could open the bakery.
00:29:00But I just felt like I got stuck in that rhythm of, all right, this is safe and, you know,
00:29:06it's easy to earn money.
00:29:08But now I feel like the universe is telling me something by giving me this opportunity
00:29:13to be on MasterChef again and just go, Theo, what are you doing?
00:29:17Like, stop putting up lights and putting in PowerPoints.
00:29:20I need to follow this dream.
00:29:23If I was to win, I'll definitely be opening a bakery, like, the next day.
00:29:29Like, let's go.
00:29:30How long have we got?
00:29:34Um...
00:29:3675 minutes to go, teams.
00:29:38Okay.
00:29:39Uh, guests are arriving shortly.
00:29:4275 minutes to go, guys, yes?
00:29:44All right, guys, there's 75 minutes to go.
00:29:46We've got to push hard now.
00:29:47Our sauce is on. That's great.
00:29:48Thank you for getting these seared.
00:29:49Yeah, yeah.
00:29:53I know I say 75 minutes, but ice cream takes a long time to set in a hot kitchen, yeah?
00:29:57Yeah, we're, Chef.
00:29:58And maining up the sweet teams.
00:30:00So we're going to have, like, a little, uh, roasted corn ice cream,
00:30:03a buttermilk granita, an orange cake,
00:30:05and then a little cornflake salty crunch.
00:30:07Sav, you've got a timer on for crumble?
00:30:09Uh, yeah, it's stuck on there.
00:30:11Let's keep an eye on the crumble.
00:30:12Make sure it's rotated.
00:30:13Yeah.
00:30:14We're absolutely in for a chance at winning this.
00:30:17Laura, focus on those ice creams.
00:30:19We've got to turn the ice.
00:30:20It's got to get in the freezer.
00:30:21Is that ice cream in yet?
00:30:23Let me check out with Sav.
00:30:24Sav, I need this in the freezer in literally five minutes.
00:30:28You will not have set ice cream.
00:30:30Yes, Chef.
00:30:31Being a captain is, uh, an honour, but also terrifying.
00:30:35Because at the end of the day, the captain goes down with its ship.
00:30:38That ice creams are still not in the churners.
00:30:40The ice cream's going in now.
00:30:41The ice cream's going in now.
00:30:42All right.
00:30:43Is it cold?
00:30:44Is it cold?
00:30:45Yeah, it's cool.
00:30:46No.
00:30:47It's cold.
00:30:48Three minutes, and it needs to go in the glass.
00:30:49100%, Chef.
00:30:50Three minutes.
00:30:51I'm trusting everyone with their own elements, and I don't like to hover over people.
00:30:54So what is this?
00:30:55This here is a parsley velouté.
00:30:57This is for the base for the pork belly that the pork will go on.
00:31:00Laura.
00:31:01Yes, Chef.
00:31:02Get a quick taste of that.
00:31:03It's a very weird taste.
00:31:04But Gordon's starting to notice that things are going wrong.
00:31:07A bit too much white wine went in it.
00:31:08No, no, no.
00:31:09How much white wine went into it?
00:31:10I've been trying to arrest it from this.
00:31:11I didn't see.
00:31:16I can smell something.
00:31:17Something's burning.
00:31:19Something.
00:31:20Is there something burning?
00:31:21Oh, shit.
00:31:23I look over, and Gordon's found our cornflake crumble.
00:31:27The crumble is burnt.
00:31:29It's gone.
00:31:30It's burnt.
00:31:31What happened?
00:31:32And I am mortified that he's found this before I have.
00:31:37Shit.
00:31:38For Gordon to find this burnt crumble before I do, he knows I've had this shit.
00:31:42Shit.
00:31:43Come on.
00:31:44You've got to think now.
00:31:45You've got to think.
00:31:46I just feel like I've lost complete control.
00:31:51It's like failing.
00:31:52Let's be real.
00:31:53It's like a complete fail right now.
00:32:07Shit.
00:32:08So our crumble is burnt.
00:32:11Come on, guys.
00:32:12Please.
00:32:14Oh, there is a bit going on here, isn't there?
00:32:16Like, I saw that whole crumble for the dessert burnt.
00:32:20Straight in the bit.
00:32:21Wow.
00:32:22Really?
00:32:23That's going to hurt.
00:32:24Also, no ice cream in the churners yet.
00:32:25It's almost an hour of ice creams not going in the ice cream churners.
00:32:29Yes.
00:32:30Understood, Kev.
00:32:31It should not take that long.
00:32:32Clearly, you can see there are some problems.
00:32:35All right, I want...
00:32:38I feel like there's a lot of things that have contributed to what is happening right now in
00:32:42our team.
00:32:43First day jitters.
00:32:44It's like a war zone.
00:32:46Working with new team members.
00:32:48Laura, 30 seconds, please.
00:32:50Wait, Chef.
00:32:51Sorry.
00:32:52And I'm going to say me not probably being across everything.
00:32:55But this is where you need to divide and conquer.
00:32:57You're the captain for a reason.
00:32:58Yes.
00:32:59Yeah, yeah, yeah.
00:33:00I'm going to make some...
00:33:01I'm going to make some positions.
00:33:02No, it's not.
00:33:03Listen, you want to win this thing.
00:33:04Correct.
00:33:05Exactly.
00:33:06There's a life-changing, incredible prize for this.
00:33:07But the captain needs a voice.
00:33:08Yes.
00:33:09The pressure on the team captain is always huge.
00:33:12But today on me, it's absolutely enormous.
00:33:15White wine.
00:33:17White wine.
00:33:18And then you're going to gradually take it into...
00:33:20Generous.
00:33:21...and mix it into...
00:33:22Yeah.
00:33:23I've come second twice in this competition.
00:33:26I'm back to win for the third time.
00:33:29The voice is amazing.
00:33:31It's actually hard.
00:33:32Why is it so hard when you're so successful?
00:33:34Come on.
00:33:35I know.
00:33:36It's a lot of different personalities.
00:33:38We're going to get out of this.
00:33:39I know, I know.
00:33:40We're going to get out of this.
00:33:41It's just a shame.
00:33:42But they can't work blind.
00:33:43They've got to get close to what they're doing.
00:33:44And they've got to be accountable.
00:33:45The easiest thing to do right now is just to accept defeat.
00:33:48But I feel like I know how to make it to the finale.
00:33:55I know how to pivot.
00:33:57I know how to take on the challenge of what this MasterChef kitchen throws at me.
00:34:02I am going to turn this around.
00:34:05Guys, can we have a quick team meeting, please?
00:34:08Can I get everyone to stop what they're doing unless it's going to burn and just come here
00:34:13and let's just have a really quick powwow?
00:34:15Full attention.
00:34:17Pork.
00:34:18Mains team.
00:34:19Andre.
00:34:20Sauce.
00:34:21Where are we at?
00:34:22Sauce.
00:34:23I think he's done.
00:34:24That's one taste and seasoning.
00:34:25Your thoughts.
00:34:26Fantastic.
00:34:27Porketta.
00:34:28Where are we at?
00:34:29Porketta.
00:34:30I'd say we've got about 12 minutes on the first one.
00:34:31We need to remake a crump.
00:34:32I need ice creams on.
00:34:33Right.
00:34:34Understood.
00:34:35But get organised.
00:34:36Police firefighters, police officers.
00:34:37It's a dream come true for them.
00:34:38OK?
00:34:39So you need to start taking this serious.
00:34:40Is that understood?
00:34:41Can I have an answer, please?
00:34:42Yes, sir.
00:34:44Let's go.
00:34:45Hands up, crew.
00:34:46Oh my goodness.
00:34:47Holy moly.
00:34:48The dieters are starting to arrive and they are hungry.
00:34:49Woo hoo.
00:34:50Here they are.
00:34:51Oh wow.
00:34:52Come on team.
00:34:53I think we sometimes don't realise that as chefs, we're not really cooking for us.
00:35:16It's not really about us.
00:35:18It's about our diners.
00:35:19It's about people that we cook for and today it's so much more meaningful.
00:35:22Hey team.
00:35:23How we doing?
00:35:24Hello.
00:35:25You know my uncle's a cop and my younger sister's a nurse so I know how hard they have it.
00:35:30My mum's a frontline worker.
00:35:32She's a dialysis nurse and I do have a lot of family members that are frontline workers
00:35:38and I'd like to do them proud.
00:35:39Captain, Sarah, I want to see a dish before it leaves your pass please, yes?
00:35:52Yeah.
00:35:5315 minutes, I want to see a dish.
00:35:5415 minutes.
00:35:55It's not a banquet.
00:35:56Yes, four at a time.
00:35:57Understand that.
00:35:58We're not cooking 30 portions sending.
00:35:59Four at a time.
00:36:00It's four at a time.
00:36:01Yes.
00:36:02We've got a table of two, yes?
00:36:03Yeah.
00:36:04Sarah.
00:36:05Fishes or portions?
00:36:06We've decided on two pieces of fish per portion so that every guest gets the same amount of
00:36:10fish and every plate looks the same.
00:36:12So I tried to make sure every single portion there's one top loin and one of the belly which
00:36:16has a little bit more fat.
00:36:17Yeah.
00:36:18Okay.
00:36:19I'll get a try.
00:36:20We're all good.
00:36:21So you've got twice the jeopardy because you're cooking two pieces for one portion.
00:36:22Yes, correct.
00:36:23So just be careful.
00:36:24Yes.
00:36:25And we need help?
00:36:26Ask for it.
00:36:27Yes.
00:36:28Not planning on going down.
00:36:29No.
00:36:30Cooking 60 pieces of fish is going to be a mammoth task but I'm confident I'm going to be
00:36:35able to get it done and make sure that every guest walks out happy.
00:36:38So you're going to sear the fish and just finish it with a little bit of lemon and then
00:36:42plating.
00:36:43So we've got the chowder base, we've got our fondant potatoes and then a beautiful tempering
00:36:48on top just to bring it together and that's it for the main.
00:36:51Sarah, I just want you running a restaurant for 30 covers.
00:36:54Yes.
00:36:55Your way.
00:36:56Let's go.
00:36:57I need you up here ready to plate.
00:36:58Okay, Chef.
00:36:59All right, Chefs, let's go.
00:37:00Service is about to start.
00:37:02Time is moving very quickly indeed but we've got a great team and I think things are coming
00:37:07out pretty smooth.
00:37:08The beef looks fantastic so far.
00:37:10Thank you, Chef.
00:37:11Some of the irregular sizes, unfortunately, so it's...
00:37:13I'm sorry, man.
00:37:14I did not understand anything you just said.
00:37:16Apologies.
00:37:17They're irregular...
00:37:18They speak slowly.
00:37:19They're irregular sizes so they're not all even so it's a little bit complicated.
00:37:21We're just trying to make them all perfect.
00:37:24It's a Kiwi accent.
00:37:25Thank you to allow me to understand.
00:37:27It's my pleasure, John Christopher.
00:37:28Great accent, by the way.
00:37:30The beef's been cooking for about two hours almost, to be honest with you.
00:37:33It's been on and off, on and off, on and off.
00:37:34So we've crissed up the outside and now we're letting it rest through so it should be just
00:37:38cooked in the middle.
00:37:39For our main today, we are serving a beef rump cap with a carrot macadamia puree, pickled
00:37:43carrots and a carrot-top chimichurri.
00:37:45The carrot is beautiful.
00:37:46Oh.
00:37:47Beef, please.
00:37:48Can we get a cut, a little slice of beef?
00:37:50Yeah, a portion.
00:37:51Just one stunning portion while we're going.
00:37:52You figured out how you're getting your three portions, right?
00:37:54Let's go.
00:37:58Gordon Ramsay has the highest standards of any chef, so we don't have room for any errors.
00:38:02Let's go.
00:38:03To plate our main course today, we're going to start with that carrot and macadamia puree.
00:38:07It's really sweet and kind of roast-y from the carrots.
00:38:09And don't slice any more beef just yet.
00:38:10Yeah, yeah, I'm out, I'm out.
00:38:11The wagyu rump, that's going to go on next.
00:38:13Don't need to see a plate.
00:38:14Let's go.
00:38:15And then we've got carrot-top chimichurri.
00:38:17That's going to sort of mellow the whole thing out because there's a lot of richness
00:38:20going on in this dish, so that herbiness, a little bit of chilli is going to be just
00:38:23the kick it needs.
00:38:24And then to finish off, those pickled carrots, it's looking great.
00:38:27Matty, can I get the jus we've got now, mate, just as it is, as it is, chef?
00:38:30I feel so proud of this team.
00:38:31For a bunch of people that have never cooked together before today, I just don't think we could
00:38:35have done any better.
00:38:38Puree delicious.
00:38:39Yeah, thank you.
00:38:40Chimichurri delicious.
00:38:41The piccolo's fine.
00:38:42I pull that back like that.
00:38:44That is raw in there.
00:38:48Uh...
00:38:51I feel like we're going to get away with.
00:38:52A strip we'll get away with, but not...
00:38:54Okay.
00:38:55Them tonight, the firefighters, police officers, they're not going to have that raw.
00:39:05We've got a chance of winning this, but the beef has got to be cooked.
00:39:16Yeah, chef.
00:39:17Take control.
00:39:18Let's go.
00:39:19I've spent two hours cooking this beef, and to not have it cooked to Gordon's liking
00:39:23is absolutely heartbreaking at this point.
00:39:25Um, is your vision of this to finish in the oven?
00:39:28Yeah.
00:39:29We've got ten minutes before service starts, so we make a quick decision.
00:39:32All right, let's put the biggest ones on one tray and the other ones on the other,
00:39:34because the biggest bits are going to need a little bit longer, aren't they?
00:39:36Yeah.
00:39:37We're going to throw the beef into the oven and try to get a couple more degrees of heat
00:39:39into it.
00:39:40So probably another five to eight degrees, chef.
00:39:42Yeah.
00:39:43But we've got very little time left, so we're going to have to nail this.
00:39:46Ten minutes, guys, yes?
00:39:47Yes, chef.
00:39:48Yes, chef.
00:39:49Ten minutes.
00:39:50What's happening with the pork in the oven?
00:39:51Pork, let's pull it.
00:39:52They need to come out, and they need to rest.
00:39:53I'll get it out.
00:39:54I'll get them all out.
00:39:55So what's that for, Steph?
00:39:56Um, this is for the coleslaw.
00:39:57The coleslaw, good.
00:39:58Yeah.
00:39:59It's a bit of a pomegranate mustardy kind of thingy with Bobby Watson.
00:40:02Let's stop, darling.
00:40:03Stop.
00:40:04Aw, thank you.
00:40:05Let's go.
00:40:06How's my mane looking?
00:40:07Honey maple carrots are done.
00:40:08Our slaw's nearly done.
00:40:10Yep.
00:40:11Slaw.
00:40:12Steph's making a dressing.
00:40:13I don't want it to be a pub slaw.
00:40:14I want it to be really fresh.
00:40:15We have carving station ready to go.
00:40:17Carving station's ready.
00:40:18We're looking really good.
00:40:19Team's working beautifully well.
00:40:20We've found our feet in rhythm, so it's looking good.
00:40:22It's looking good.
00:40:23Three, four, five, six, seven, eight, nine, ten.
00:40:26We've got heaps.
00:40:27Yeah, we've got heaps, yeah.
00:40:28The porchetta comes out of the oven.
00:40:31I reckon that's perfect.
00:40:34And it looks beautiful.
00:40:36The idea of cooking porchetta rolls and cutting them up into individual portions just before
00:40:41service has paid off.
00:40:43Nice pieces, these.
00:40:45Fantastic.
00:40:46Gordon, can we borrow you?
00:40:49Oh la la.
00:40:50What's going on?
00:40:51Uh, Laura.
00:40:52Yeah.
00:40:53She's, uh, I think she's letting Andre run away with that main course, with that porchetta.
00:40:57I think her team's running her rather than her running her team.
00:40:59Andre, can I borrow you?
00:41:00Yes.
00:41:01Is this what we're vibing?
00:41:02Yeah, and then, and then, store.
00:41:03Yep.
00:41:04And then pickles.
00:41:05Yeah, and a little sauce on the outside, yeah?
00:41:07Yep.
00:41:08Slow, gentle.
00:41:10Blue team, Sarah, yeah, so they're doing an elevated corn chowder.
00:41:13The only team that's used corn for their main.
00:41:16How long on the fish?
00:41:17Two-minute shift.
00:41:18Kingfish, you know, is a staple here.
00:41:20Yep.
00:41:21But as opposed to one piece of kingfish, they're doing two per portion.
00:41:23Oh.
00:41:24So twice the jeopardy there.
00:41:25If one's a bit under, he'll crucify us.
00:41:27Callum is definitely, definitely stepping up and running his team.
00:41:30They've chosen the carrot three ways.
00:41:32Oh, okay, very amazing.
00:41:33That chimichurri with the carrot tops looks good.
00:41:35My big worry is that rump, that rump of beef.
00:41:38If he gets this right for the main course, it could be a showstopper.
00:41:41It's close, but it just needs a little boost.
00:41:44Heads up, everybody.
00:41:45We need plates leaving the pass in one minute.
00:41:48Yes!
00:41:49Oh, yeah.
00:41:50Woo!
00:41:51Come on, Tim.
00:41:52Let's go, guys.
00:41:53Rest in quality.
00:41:55Yes, chef.
00:41:56Okay, every dish, rest in quality.
00:41:58Yes, chef.
00:41:59All right, chefs, let's go.
00:42:00Ready.
00:42:01Come on, guys.
00:42:02Let's do this.
00:42:03What's it sitting at, chef?
00:42:04Fifty sacks.
00:42:05Great.
00:42:06Get it out of the pan now, please, mate.
00:42:08We've popped the rump cap into the oven for just a few minutes.
00:42:11Without this beef being perfect, we don't have a dish.
00:42:16Carving the beef now, I could not be happier.
00:42:18It looks brilliant.
00:42:20Yeah, the beef looks beautiful.
00:42:22Oh, it looks awesome.
00:42:23Beef looks amazing, guys.
00:42:24Doing a great job.
00:42:25Great work.
00:42:26Great work, Ben.
00:42:27Here we go, everybody!
00:42:28Ten.
00:42:29Nine.
00:42:30Eight.
00:42:31Seven.
00:42:32Oh, my God, this is crazy.
00:42:33Five.
00:42:34Four.
00:42:35I need pork.
00:42:36Three.
00:42:37Three.
00:42:38Three.
00:42:39Three.
00:42:40Five.
00:42:41Four.
00:42:42I need pork.
00:42:43Three.
00:42:44Where's me spoons?
00:42:45Two.
00:42:46One.
00:42:47Service has started!
00:42:49Come on, come on, come on, come on.
00:42:52Restaurant style, guys.
00:42:54Here we go.
00:42:55Let's go.
00:42:56First four beef, let's go.
00:42:57Okay, let's go, Audra.
00:42:58I'll do the puree.
00:42:59Okay, I'll put meat and then chimichurri.
00:43:02Let's go.
00:43:04Lovely.
00:43:05Really consistent, each one the same, guys.
00:43:07Yeah, yeah.
00:43:10You're gonna do carrots?
00:43:11Yep.
00:43:12Four beautiful plates at a time, that's all we need.
00:43:16Beautiful.
00:43:17Service.
00:43:18Service, please.
00:43:19Let's go, team.
00:43:20Good, very nice.
00:43:21Callum, next four.
00:43:22Let's go.
00:43:23Thank you, chef.
00:43:24The beef came right down to the wire and it was so close, but I think we just nailed it
00:43:29in the end.
00:43:30I hope that my beef is gonna win it for our team.
00:43:41What a way to start.
00:43:42We have the highest calibre of cooks we've ever had in this kitchen.
00:43:46And the competition is fierce, right?
00:43:48I think they're all looking around at each other.
00:43:50Yeah.
00:43:51How do I get to walk out of here with my chest pushed out going, we won the first challenge
00:43:55with Gordon Ramsay in the house.
00:43:57Got to keep that door closed, my man.
00:43:58You've got to get in and out there.
00:43:59That's it.
00:44:00It is pretty special to watch Gordon in motion.
00:44:03And because of him being here, I really do feel like the food is gonna come out beautifully.
00:44:08Beef cooked beautifully.
00:44:09Try and keep it just a little bit more central, yes?
00:44:11Go, go.
00:44:12A little bit less on the next one.
00:44:14Service, please.
00:44:15Let's go.
00:44:16Thank you very much.
00:44:17Ooh.
00:44:18Yeah.
00:44:20Thank you so much.
00:44:21That looks awesome.
00:44:22Yeah.
00:44:23Yeah.
00:44:24This is Green Team, Maine, and it's beef rump cap, carrot three ways.
00:44:27I love the colours.
00:44:28It's very well proportioned.
00:44:29And most importantly, this looks very appetizing.
00:44:30Yeah.
00:44:31Yeah.
00:44:32I love it already.
00:44:33Let's dive in.
00:44:34Oh, cut.
00:44:35Like butter.
00:44:36This is green team, Maine, and it's beef rump cap, carrot three ways.
00:44:45I love the colours, it's very well proportioned, and most importantly, this looks very appetising.
00:44:54Yeah.
00:44:55I love it already.
00:44:57Let's dive in.
00:44:59Oh, cut like butter.
00:45:05Wow.
00:45:06Mmm.
00:45:07Mmm.
00:45:08Mmm.
00:45:09Mmm.
00:45:10Mmm.
00:45:11Mmm.
00:45:12I am loving this, right?
00:45:35I've got to give Ben a shout out for cooking that rump cap.
00:45:36Looking good guys, yes?
00:45:37Looking great.
00:45:38Looking great.
00:45:39That was so inconsistent, the pieces.
00:45:40It could have gone horribly wrong.
00:45:41It could have gone horribly wrong.
00:45:42I've got to give Ben a shout out for cooking that rump cap.
00:45:43Looking good guys, yes?
00:45:44Looking great.
00:45:45Looking great.
00:45:46That was so inconsistent, the pieces.
00:45:47It could have gone horribly wrong.
00:45:48But if I look around, everyone is blushing medium rare.
00:45:50That is absolutely money and not easy to do.
00:45:51That is absolutely money and not easy to do.
00:45:52As soon as the dish landed, I wanted to dive in.
00:45:57The colours are so inviting.
00:45:58And when you dive in, everything has been executed so well.
00:46:00and what I love about it is cleaning into yes, you'll have to save the poor lactation scoring
00:46:05eggs, to be gucken better, organic eggs, to sequence and this flavors.
00:46:06That's a трick job.
00:46:08To make your attention.
00:46:09You can get your right away for a family empire's extra margin.
00:46:11Here's what I love about that easy.
00:46:12That's a great job, but it's so exciting for the fish over theeremias, which is totally
00:46:14tangible and essential
00:46:21You are really favourite gag.
00:46:22inviting and when you dive in everything has been executed so well and what I love about it is the
00:46:29balance there was such a lovely amount of acidity heat and there's actually a fair bit of garlic in
00:46:36that chimichurri but it works so well with the richness of that rump cap I love this dish it
00:46:42is not a surprise to me at all that Callum has such successful restaurant South Australia because
00:46:49this this just feels like a culmination of all of his experience and his leadership on a plate what
00:46:56John if I was on my own I'll be taking that place if it's good it's good yeah there we're ready to go
00:47:06yeah oh yeah that's gonna be beautiful this is out yeah this is it our first dish of the competition
00:47:15we have to get this thing going I love that yes popcorn on top that looks amazing right Sarah
00:47:29describe the dish please so basically it is the corn chowder then we've got the palm fondant the fish the
00:47:35clams with some popcorn so the sauce tastes good fondness are proper now where they are and who
00:47:42cooked the fish mate raw fish ice cold raw fish oh my god the first piece of kingfish was served raw
00:47:54come on blue team my first chance to impress him gone may as well go to no room and service sushi is this
00:48:03the first piece of kingfish the first piece of kingfish
00:48:33was served raw.
00:48:34Help me out, please.
00:48:35Jamie, the job's hard enough, OK?
00:48:37Yes, Chef.
00:48:38Please.
00:48:39As much as corn's the hero.
00:48:41If I don't cook this fish perfectly,
00:48:43we won't win the challenge.
00:48:44So let's just nail the cook on the fish, please.
00:48:47If you check and you check, she's
00:48:48not going to be left in the ship, OK?
00:48:50Look, we're a team, right?
00:48:51Yes, Chef.
00:48:51OK, we go up together, we go down together, yes?
00:48:54But give me all you've got.
00:48:55Yes.
00:48:55And look at me.
00:48:56Get your head off.
00:48:57Let's go.
00:48:57We've got this.
00:48:58We've got it.
00:49:00I need four more pork in one minute, please.
00:49:02I need four hot plates in one minute, please.
00:49:04Hey, guys, Laura's talking.
00:49:05No one's answering her.
00:49:05Come on.
00:49:06Come on, guys.
00:49:07Hey, guys, yes, Chef.
00:49:09Yes, Chef.
00:49:10Come on, guys.
00:49:11So choose the four of the best ones, man, right?
00:49:13Yeah, yeah.
00:49:13This is the first dish I've done in 16 years
00:49:16in the MasterChef kitchen.
00:49:17Is the pork seasoned?
00:49:18Pork seasoned.
00:49:20It feels refreshing to clear out the cobwebs of the first cook.
00:49:24Left, left, right, right.
00:49:25Let's go.
00:49:26Three carrots per plate.
00:49:27Half a slaw in the middle.
00:49:29More, more.
00:49:29OK, it's got to be more.
00:49:30It's got to be a big, a big high mound.
00:49:33Just less sauce, because it's all starting to go everywhere.
00:49:36You see what I'm saying?
00:49:36It's a little puddle.
00:49:37But in the chaos of this cook, more height, Tim,
00:49:41no one's actually tried this dish in its complete entirety.
00:49:45Let's go, guys.
00:49:46Service, please.
00:49:47Happy with that, Laura?
00:49:48Uh, yep.
00:49:49All we can do is hope it's good and pray
00:49:53that the judges like it.
00:49:54Let's go.
00:49:55Plates, go.
00:49:55Pick up.
00:49:56Let's go.
00:49:58Thank you so much.
00:50:00OK.
00:50:01Interesting.
00:50:02That is big.
00:50:03Very interesting.
00:50:04I hope you guys are hungry.
00:50:05I know.
00:50:06Burgundy team.
00:50:07Porchetta glazed carrot, brandy jus, and a lot of other things.
00:50:12I think I can see, like, some sort of parsley thing going on.
00:50:14A small...
00:50:15Velluté?
00:50:16Velluté?
00:50:17Velluté?
00:50:18Velluté?
00:50:19Velluté?
00:50:20Velluté?
00:50:21...cooked carrots.
00:50:22It does a lot.
00:50:23I think I can see, like, some sort of parsley thing going on.
00:50:30A small...
00:50:31Velluté?
00:50:32Velluté?
00:50:33...cooked carrots.
00:50:34Come on.
00:50:59It feels like everything has been quite rushed.
00:51:03Wait, let's get these out of the way first.
00:51:04Service, please.
00:51:05Guys, we're crossing over each other.
00:51:06Come on, let's go.
00:51:07Stay unified.
00:51:08I can feel there's distraction in the kitchen.
00:51:11There's clearly a lack of definition.
00:51:13You happy, boss?
00:51:14This is hard.
00:51:16You're taking the responsibility, eh?
00:51:17I don't remember if it's hard.
00:51:18First day, you don't know everyone as well.
00:51:20It's hard, isn't it?
00:51:21I feel like this tastes like many people
00:51:24going their separate ways and making elements,
00:51:27and then they've just bunged it together.
00:51:29This needs, like, seven layers off.
00:51:33There is so much going on, and nothing is allowed to shine.
00:51:38Service, please.
00:51:40Service, please.
00:51:43Doing a great job, team.
00:51:44And let's just, yeah, try and be methodical, team.
00:51:46Let's follow one after the other.
00:51:47It's not a race.
00:51:48Can you get a temperature probe?
00:51:5044, 46.
00:51:52Yeah, that's perfect.
00:51:54Yeah, that's 48.
00:51:55Yep.
00:51:56Service.
00:51:58Next round.
00:51:59Woo!
00:51:59Every piece of fish that comes my way,
00:52:01I'm double-checking to make sure it's cooked perfectly.
00:52:04I cook, you double-check.
00:52:06But it only takes one piece of fish to be over or undercooked,
00:52:10and then we have no chance of winning this challenge.
00:52:13Sarah, are we good?
00:52:14Have they brought it back up?
00:52:16Yes, good to go.
00:52:17Hey, blue team, do you want to win this?
00:52:18Yes, yes.
00:52:18Come on, then.
00:52:19Woo!
00:52:20Woo!
00:52:23Here we go.
00:52:24Oh.
00:52:29So we've got the blue team's mane here,
00:52:32seared kingfish with corn chowder.
00:52:35Wow.
00:52:37And lots of other little bits there as well.
00:52:39I'm intrigued.
00:52:42Shall we give it a go?
00:52:50Oh.
00:53:11My fish is a little inconsistent.
00:53:15I've got my belly piece, which is absolutely perfect, but my loin piece is a touch-over,
00:53:23which is a shame.
00:53:24I mean, that's a risky run when you try and cook, what, 60 pieces of fish, two per person.
00:53:30But flavour-wise, there's a lot going on here, and I think this is classic Sarah, right?
00:53:37Being able to have, like, this amalgamation of a couple of cultures and just that little
00:53:43spread and that little sprinkle of Indian spices over the top, by the tampering with
00:53:48the mustard seeds and the frying of the curry leaves, it just really interests me.
00:53:53I know we started slow, but we're going to finish strong.
00:53:55I don't want to hear you.
00:53:56Come on.
00:53:57Yeah, all right.
00:53:58Let's do this.
00:53:59Let's go.
00:54:00I love the way the dish looked, and my fish was cooked really beautifully.
00:54:04The skin was crispy, and the flesh just flaked apart, and seasoning is perfection.
00:54:11First, I would like to congratulate them for daring to try to use corn in the main cooks
00:54:18with fish and with a chowder.
00:54:24And I'm actually quite impressed because this is absolutely delicious.
00:54:28Well done.
00:54:29Mmm.
00:54:30Happy?
00:54:31Yeah.
00:54:33Four working.
00:54:34Last two going in now.
00:54:36Halfway, guys, yes?
00:54:37Halfway, yes?
00:54:38Yes, Chef.
00:54:39I'm going to start thinking about the dessert.
00:54:41Yes, Chef.
00:54:42All right.
00:54:43Final four pork.
00:54:44Ready?
00:54:45Plates are hot.
00:54:46Yeah.
00:54:47You chuck them down.
00:54:48There's only a few more plates to go out for mains, so it's time to regroup and focus
00:54:51on our dessert.
00:54:52Are those ice cream set?
00:54:53They're set.
00:54:54The ice cream's going to be good.
00:54:56The granita's going to be good.
00:54:57We're definitely taking a risk with this dessert.
00:55:00Conceptually, it's something new.
00:55:02It's something different.
00:55:03There's lots of elements.
00:55:04Laura, we can start with desserts, please.
00:55:05Hey, guys, can we go on desserts, please?
00:55:06Yes, Chef.
00:55:07They're waiting.
00:55:08Let's go, then.
00:55:09Four at a time.
00:55:10Yes, Chef.
00:55:11So the cake needs to be the vessel for the ice cream to sit on.
00:55:14The key to this dessert is balance.
00:55:16It's as simple as that.
00:55:17So the bitter cake, the salty crumb, and the freshness of the granita, like, everything
00:55:22has got a place in this dessert.
00:55:24Load that granita on.
00:55:25Make it snow.
00:55:26Oh, my goodness.
00:55:27Hold on.
00:55:28Just, guys, just stop.
00:55:30Just a touch less granita, please.
00:55:32I'm just trying to gain a bit of control and make sure they know that they're being led,
00:55:36and hopefully I'm leading them in the right direction to a win here.
00:55:40Guys, that's way too much cake.
00:55:41That's, like, four times the amount that we originally put on.
00:55:44But it's so hard.
00:55:46Guys, I just want them all to be exactly the same.
00:55:49It's like having seven children.
00:55:51I've got one, and that's hard enough.
00:55:54Service, please.
00:55:55I love this place.
00:55:56It's amazing.
00:55:57I think it's, um, maybe a really good wake-up call that this is not as easy as I thought
00:56:01it was going to be.
00:56:10Oh!
00:56:11Okay.
00:56:12I think we're all going to be surprised because this one is just named Corn and Milk.
00:56:24Yeah, I want to unbury it.
00:56:25Whoa!
00:56:26Whoa!
00:56:27Whoa!
00:56:28Whoa!
00:56:29Whoa!
00:56:30Whoa!
00:56:33Whoa!
00:56:36Whoa!
00:56:37Whoa!
00:56:41Whoa.
00:56:48Whoa.
00:56:49Whoa.
00:57:05Whoa.
00:57:08I just felt like it didn't come together at all for me.
00:57:14I found that the greenies are really jarring.
00:57:17Like, it was just way too sharp for me.
00:57:19And the cake was a bit too bitter.
00:57:23So there was just, like, intense bitterness, intense sourness.
00:57:26I found all the flavours quite incompatible.
00:57:31And I did feel like their mains, it felt a little bit like they struggled.
00:57:35I can see the struggle.
00:57:36But I did really like the corn ice cream and the flavour
00:57:39and the fact that it was a bit salty.
00:57:41Ice cream, please. Four porches, yes.
00:57:43Ice cream ready.
00:57:44The thing I like most about this dessert
00:57:46is the intensity of the corn flavour in the ice cream.
00:57:49And I think even just the orange cake with all that grind and skins in it,
00:57:55that bitterness would have gone really nicely with just the ice cream.
00:57:59The granite is really interesting
00:58:00because I think it would be a great element on another dessert.
00:58:04I don't think it works here.
00:58:05You know what we'd call it? Confusing.
00:58:08Mm.
00:58:08I don't agree with that.
00:58:13I get what's going on here.
00:58:14Like, you know, you've got sweet corn ice cream,
00:58:17you've got sour buttermilk, granita,
00:58:20like, you've got a salty crumb, you've got a bitter cake.
00:58:24In theory, it should all work.
00:58:26But the balance is just way out of whack here.
00:58:28Yeah.
00:58:29And unfortunately, it just hasn't worked with us, mate.
00:58:31I think it's clear after this tasting,
00:58:33Laura's team, they are out of the running.
00:58:35And this is really going to come down
00:58:37to what Sarah's team and Callum's team
00:58:39bring us for their desserts.
00:58:40I think we're on the same page.
00:58:41Yeah.
00:58:42I agree.
00:58:46All right, last two.
00:58:48All right, well done, guys.
00:58:50Great effort on the maze.
00:58:52Let's bring it home.
00:58:54Whilst I'm really chuffed with this main course,
00:58:56I now need to divert my attention to this dessert
00:58:58because the dishes are equal weighting from the judges,
00:59:00so it's really important that we nail not just the savoury
00:59:02but the sweet as well.
00:59:03Spotless, yes?
00:59:05Yes, yes, chef.
00:59:05If this is how you run your restaurant,
00:59:07yeah, I can't wait to make a reservation.
00:59:08Thank you, chef.
00:59:09Have a deal with the dessert with the ice cream.
00:59:11Make sure it doesn't melt.
00:59:12Yeah, so we're pre-quilling onto frozen cold trays
00:59:14just so they can sit slightly so they don't melt too quick.
00:59:16Yeah, good.
00:59:17Finish strong, shall we, guys?
00:59:18Let's go.
00:59:18All right, guys, let's get rocking and rolling.
00:59:20I really want to win this first challenge for me,
00:59:22for the whole team.
00:59:23On the first day of the competition,
00:59:25there couldn't be more at stake.
00:59:27OK, chefs, are the pavlovas all out?
00:59:28Yes, chef.
00:59:29Do we have corn ice cream quenelle?
00:59:32We are halfway.
00:59:33Halfway? Beautiful.
00:59:35For dessert today, we're going to be making a kind of Aussie classic,
00:59:37a sweet corn ice cream pavlova.
00:59:40It's going to have a popcorn crumble,
00:59:41fresh mango and passion fruit curd.
00:59:43The popcorn crumble.
00:59:44Yep, darling.
00:59:44What temperature is it right now?
00:59:46It's room temperature.
00:59:47Great.
00:59:47Just chuck it in the fridge or freezer just for a few minutes.
00:59:50Yep, OK.
00:59:50We've got to make sure we don't melt this ice cream, OK?
00:59:52OK.
00:59:53We've got all the pieces of the puzzle.
00:59:54We just have to come up with how to plate this dessert now.
00:59:57Ice cold plate.
00:59:58Let's go.
00:59:58Just grab a four-hour game.
00:59:59Let's go.
01:00:00In the middle so we can work together.
01:00:01That's it.
01:00:02Two plates in two plates.
01:00:03Let's go.
01:00:03Left, left, right, right,
01:00:04so we don't keep on moving stuff.
01:00:06There you go.
01:00:06OK.
01:00:08Oops.
01:00:09Yep.
01:00:09Perfect.
01:00:10Last four.
01:00:11Hi.
01:00:12The main was a real struggle,
01:00:13but I feel like the result was incredible.
01:00:16Let's start thinking about the dessert, yes?
01:00:17Yes, sir.
01:00:18If we can nail this dessert, I think we can take this out.
01:00:21We'll do a test plating.
01:00:23Yep.
01:00:23Sounds good.
01:00:24OK, cool.
01:00:24For our dessert, we are doing a carrot halva parfait.
01:00:28So the carrot halva is like, I make it all the time at home.
01:00:31I make it for my family.
01:00:32So I'm hoping that that flavor is going to come straight through the parfait.
01:00:35Yep.
01:00:36That one there.
01:00:37Yep.
01:00:37So then can I have the pastry?
01:00:40I think that the flavors in these dishes definitely show a little bit of me
01:00:45and, you know, also the other contestants.
01:00:47I wanted Dabinder to pull out a dessert that really speaks of her.
01:00:52Behind, behind, behind, behind.
01:00:53Also, I really wanted Theo to do his thing
01:00:55and pull out a really beautiful pastry.
01:00:57One pastry, Theo.
01:00:59I pull out the rough puff pastry.
01:01:01So we've got the parfait dessert.
01:01:04Yep.
01:01:05OK.
01:01:05And it's not how I envisioned.
01:01:12It needs to be light and airy, lots of layers,
01:01:15but it's not thin and crispy.
01:01:17It's quite thick and solid and it's quite brown.
01:01:20Yeah, what's this bit on top there?
01:01:21This is, um, the pastry.
01:01:23Well, they've done that.
01:01:26I've spent hours making this element
01:01:28and it's only thing I've done pretty much all day
01:01:30and now it looks like a hockey puck instead of a beautiful shard.
01:01:35What a shame.
01:01:36I think the puff pastry needs to be cut through with a spoon,
01:01:38not hammer through.
01:01:39Yeah, with a chisel.
01:01:40It's not the way I wanted to start my MasterChef journey.
01:01:45Jesus.
01:01:45Which fan favourite will lift the MasterChef trophy?
01:01:59Watch every mouth-watering episode on 10 Play.
01:02:03The puff pastry needs to be cut through with a spoon,
01:02:10not hammer through, yeah, with a chisel.
01:02:13The crucial element of this dessert hasn't quite worked out.
01:02:17Everyone needs to be in sync with what you want.
01:02:19Yeah.
01:02:19OK?
01:02:19There's elements here, but it needs to be brought together now.
01:02:21Yeah.
01:02:22And you're the captain, you're the only one who can do it.
01:02:23Got it.
01:02:23Let's go.
01:02:24We need to completely rethink the plating.
01:02:31The pastry is the only textural element on the plate.
01:02:34We cannot leave this off.
01:02:36It's too late to make the puff pastry from scratch.
01:02:39I need to get creative.
01:02:41Because the puff pastry is so thick,
01:02:43we need to play around with the plating of it a little bit.
01:02:46OK.
01:02:46So I feel like if we actually have the parfait in the centre
01:02:50and we just crumble up
01:02:51and make it a bit more like a flaky pastry around the outside...
01:02:53So make a crumb out of the puff pastry.
01:02:55I reckon.
01:02:56We can put on the garnish around the outside, like, neatly.
01:03:00Because of the new way we're plating the pastry,
01:03:02we need to adjust how much of each element goes onto the plate.
01:03:06The pistachio cream, we're doing, like, four dollops on top of the crumb.
01:03:09I think just do three dollops of the pistachio.
01:03:11Yep.
01:03:12So we're going in with three dollops of the pistachio cream,
01:03:15four dollops of the carrot gel.
01:03:17More of a blob.
01:03:19Oh, yeah.
01:03:19Let's keep that consistent.
01:03:21And all of the other ingredients scattered around.
01:03:23And you're doing sultanas and carrots.
01:03:26So that the plate looks full
01:03:28and that with each spoonful,
01:03:30you get the correct proportions of all the elements.
01:03:33Oh, I'm proud of you, team. Look at this.
01:03:34So great.
01:03:35Look at this.
01:03:36Well done, Sarah.
01:03:37No, it's what makes everyone is pulling it together.
01:03:41I definitely feel like we're in with a chance here.
01:03:44Sarah, happy with that?
01:03:44The look, visually, looks beautiful.
01:03:46Yeah, we love her.
01:03:47Service, please.
01:03:48Let's go.
01:03:48Four more now, yes?
01:03:49Wait, sir.
01:03:55Ooh.
01:03:57Oh, that's gorgeous.
01:03:59That looks gorgeous.
01:04:01It's really beautiful.
01:04:04What have we got?
01:04:05Blue team.
01:04:07Carrot halva parfait.
01:04:09Okay.
01:04:10Good luck.
01:04:10Mmm.
01:04:10Mmm.
01:04:11Mmm.
01:04:38Kalva is a traditional Indian dessert.
01:04:41I've eaten this dish in regional Indian restaurants,
01:04:43and it's this lovely texture,
01:04:46which the blue team has made into a parfait,
01:04:49and that's genius.
01:04:51So when I bit into it and it wasn't overly sweet,
01:04:54it had that thickness and that solidity to it,
01:04:56like a parfait does,
01:04:58I just thought it was a beautiful modern interpretation
01:05:01of a traditional dish.
01:05:03Plus that pastry, though it wasn't as charred as expected,
01:05:07added this crumbly, buttery texture,
01:05:10which I think elevated the dish.
01:05:11Let's go.
01:05:14I thought it looked absolutely beautiful.
01:05:17I love the colours and the composition.
01:05:19Very, very pretty.
01:05:20I love the flavour of the parfait,
01:05:25and I thought the parfait and the pistachio went really well together,
01:05:28that beautiful floral cardamom.
01:05:30And I think it's a concept that turned into something really beautiful.
01:05:33It looked a million bucks.
01:05:35I'm loving the balance.
01:05:36I'm loving the textures.
01:05:37I'm loving the colours.
01:05:38Well played.
01:05:39Yeah.
01:05:40That's it.
01:05:41That's it.
01:05:42Come on, finish strong.
01:05:43All right, chefs, let's go.
01:05:44Right now, let's go.
01:05:45For the win today, it all comes down to this dessert.
01:05:47Roo, you good?
01:05:48OK.
01:05:49You good?
01:05:50Yeah, good.
01:05:51Yeah.
01:05:52Excellent.
01:05:53So we've got to try and figure out a way to elevate this dish to the next level.
01:05:56And so what's your vision with the pavlova?
01:05:57We're going to, like, grate the little tips, and then it sits like that,
01:05:59and then we fill it up.
01:06:00Love it.
01:06:01Yeah.
01:06:02Roo has had a great idea to flip the meringue upside down.
01:06:03Doing a great job, team.
01:06:04I'm so happy with them.
01:06:05We've shaved them down so we can effectively use them like a little open bowl on the plate.
01:06:16These look absolutely beautiful.
01:06:18And we're going to glue them down with some of that lovely passion fruit curd that's
01:06:22going to hold them in place.
01:06:23Oh, my gosh.
01:06:24I love this.
01:06:25And then all the goodies are going in.
01:06:28We've got popcorn.
01:06:29We've got fresh mango.
01:06:30And, of course, that beautiful quenelle of sweet corn ice cream.
01:06:33Happy with that, Callum?
01:06:34Yes.
01:06:35I think it's going to be beautiful, Chef.
01:06:36Yeah, these meringues are the sexiest things I've ever seen.
01:06:39Service, please.
01:06:40Four more plates, please, guys.
01:06:42I love the look of our dessert, but looking across at Sarah's team...
01:06:46Oh, that's great.
01:06:47Here we go.
01:06:48...the dessert is looking so beautiful and intricate.
01:06:50Blue team, let's finish strong.
01:06:51Come on.
01:06:52Let's go.
01:06:53One more four, let's go.
01:06:54I know that our dessert is just as good, but I just hope the judges think it's even better.
01:06:59Four more plates, please, guys.
01:07:00Oh.
01:07:01Oh, hello.
01:07:02That's clever.
01:07:03Oh, hello.
01:07:04That's clever.
01:07:05I'm loving the look of that.
01:07:08Okay, so this is green dessert, sweet corn pavlova.
01:07:13Oh, that looks so good.
01:07:15That looks amazing.
01:07:16I'm diving in.
01:07:17Yeah, let's do it.
01:07:18I'm excited.
01:07:19I like the water.
01:07:22I love it.
01:07:23I love it.
01:07:24I'm excited.
01:07:25I'm like...
01:07:26I love it.
01:07:27I love it.
01:07:28Did you go to the top of the cook?
01:07:29I love it.
01:07:30I love it.
01:07:31I love it.
01:07:32I love it.
01:07:33I love it.
01:07:34I love it.
01:07:35If you've been, if you've been so far, I love it.
01:07:38Oh, it is absolutely delicious, oh, we love it, what a job, I think they've nailed it the
01:08:07dish look very, very attractive, very pretty, very miniature, I noticed very quickly some
01:08:15elements were a little bit too sweet, but then beyond the sharpness of the passion fruit,
01:08:21the citrus, the mango, oh, it's an envelope of flavours, textures, I loved it.
01:08:30Presentation, A+, 10 out of 10, so clever to invert the moulds, make those maras.
01:08:37So that they're little walls, and then actually fasten it to the plate so that it stays there
01:08:42with the passion fruit and lime curd as well, for me it's perfect.
01:08:46I felt like every single element on this played its role perfectly, none better than that corn
01:08:53ice cream, which just was like the anchor to absolutely everything on this dish.
01:09:01All it's there to do is just pull back on like passion fruit, mango, for me I thought
01:09:07it just balanced the whole dish.
01:09:09Final two, yes.
01:09:10Yeah, you go Adra, go Adra.
01:09:12Go Adra.
01:09:14Great job.
01:09:17All of you, well done, well done.
01:09:19There's only one winning team today.
01:09:21There's a massive prize up for grab.
01:09:23Thank you Geoff.
01:09:25Thank you Geoff.
01:09:27I just hope that the green team has done enough.
01:09:29First off, all three teams did exceptionally well.
01:09:42I mean you all had bumps in the road, you all overcame those bumps.
01:09:48I'll be honest, coming up with two incredible dishes like that in that short period of time,
01:09:52with a carrot and corn with bloody heart.
01:09:55Random choice.
01:09:56You did yourselves proud.
01:09:58Policy, well done, all three teams.
01:10:08We know you all wanted to start this competition off with a win.
01:10:11It's what you came back to do.
01:10:14But there was one team that served up not one, but two back-to-back bangers.
01:10:21The winning team is...
01:10:27The Green Team!
01:10:29The Green Team!
01:10:30The Green Team!
01:10:31The Green Team!
01:10:32The Green Team!
01:10:34The Green Team!
01:10:35The Green Team!
01:10:36The Green Team!
01:10:37The Green Team!
01:10:38The Green Team!
01:10:39The Green Team!
01:10:40The Green Team!
01:10:41The Green Team!
01:10:42Callum, you steered that ship like a true captain.
01:10:46How are you feeling?
01:10:47Uh, so elated.
01:10:49I forgot just the adrenalin of this kitchen.
01:10:51Like, there's such a genuine reaction, I feel so chuffed with how these guys went tonight.
01:10:56green team tomorrow the eight of you cook for a prize everyone is going to
01:11:04want to get their hands on and this guy here will be back to set one hell of a
01:11:11challenge here we go this season on MasterChef Australia are we ready let's
01:11:20go Gordon is just getting started o m f g and please welcome the one the only Peter
01:11:30Gilmore the superstar guests keep on coming
01:11:34ready for this one with our incredible judges this is the thousand cut tofu flour
01:11:56oh my god that is my salt-baked mud crab with comfy garlic butter oh my god Jean
01:12:04Christophe the man is a genius unbelievable I get asked a lot what Australian food
01:12:12actually is and it's dishes like this that puts Australia on the world stage
01:12:18because at the end of the day the food is what makes the world go round this is a
01:12:29celebration well done that is perfection it's just like heaven that was so
01:12:38delicious if you keep cooking like that the trophy is yours for the taking you're
01:12:44in for one hell of a season
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