- 17 hours ago
MasterChef Australia - S13E16
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00:01Previously on MasterChef Australia, it was an elimination and they had to cook a dish inspired by a classic food saying.
00:10That's just the way the cookie crumbles.
00:14The proof will be in the pudding.
00:17Some nailed it perfectly.
00:19That was fantastic. I loved this dish.
00:22And Pete set a new bar for the competition.
00:25Three hat kind of food.
00:27This is just mind-blowing.
00:29This is how you win MasterChef.
00:31But it was Winona who missed the mark.
00:34So sorry Winona, you're going home.
00:38This week...
00:39Welcome to Masters Week.
00:42Every day a new master of their craft shares their culinary secrets.
00:48You'll get an exclusive close-up look at these Masters at work.
00:52Starting tonight.
00:54Andreas Papadakis.
00:56Andreas walks in and I just fall into a heap.
01:01I'm beyond.
01:02I'm beyond.
01:03Cause you're hot then you're cold.
01:06You're yes then you'll know.
01:08You're in and you're out.
01:10You're up then you're down.
01:11You're wrong when it's right.
01:13It's back and it's white.
01:15We fight, we break up.
01:17We kiss, we make up.
01:19You're hot then you're cold.
01:21You're yes then you'll know.
01:23You're in and you're out.
01:24You're up then you're down.
01:26You're down.
01:27You're wrong when it's right.
01:28It's back and it's white.
01:29We fight, we break up.
01:31We kiss, we make up.
01:33You, you don't really wanna stay.
01:36No.
01:37You, you don't really wanna go.
01:40You're hot then you're cold.
01:42You're yes then you'll know.
01:44You're in and you're out.
01:46You're up then you're down.
01:48You're down.
01:49New day.
01:50Yeah, new day.
01:51You made it.
01:52I hope everyone got their sleep last night.
02:07Team challenge.
02:08Master chef, master chef.
02:10What are you doing to us today?
02:12Every time you step into that kitchen it honestly feels like a football grand final.
02:17The emotion, the adrenaline, everything about it feels like this is your make or break moment.
02:23Well done guys.
02:24Top 18.
02:25Love the other piece.
02:26So gorgeous.
02:27Change nothing.
02:28Woo!
02:29Clear!
02:30Yay!
02:31Let's go!
02:32Long winches.
02:33Stay in the front.
02:34Come on.
02:38Come on.
02:39Come on.
02:40Welcome back to the master chef kitchen.
02:43While all of you are taking your first steps into the culinary world.
02:49There are some chefs out there that have been honing their particular crafts for years.
02:59At the start of every challenge this week, you'll get an exclusive close-up look at these masters at work.
03:07Welcome to Masters Week.
03:08Yes!
03:09Woo!
03:10The first master you will meet has spent over 20 years honing his culinary craft.
03:28But his true passion for pasta was realised when he opened what is widely regarded as the destination for pasta right here in Melbourne.
03:42Oh!
03:43Of course I'm talking about Tipo Zero Zero.
03:45Oh!
03:46Oh!
03:47So please join me in welcoming from Tipo Zero Zero and Osteri Alaria, Andreas Papadakis!
03:56Woo!
03:57Woo!
03:58Woo!
03:59Woo!
04:00Woo!
04:01Woo!
04:02Woo!
04:03Woo!
04:04Give it up for Andreas, everybody!
04:06Woo!
04:07Woo!
04:08Woo!
04:09Welcome, brother.
04:10How you doing?
04:11Andreas walks in and I just fall into a heap.
04:15I don't know where to look.
04:16I don't know if to cry or to clap.
04:18I'm beyond.
04:19Well done, mate.
04:20How are you?
04:21Thanks for having me.
04:22Anytime.
04:23Thank you so much for joining us.
04:24Andreas, what are you going to be showing these guys today?
04:25So today I will be making different shapes of pasta.
04:26Yeah!
04:27Are you excited?
04:28Yes!
04:29I'm so keen.
04:30Yeah!
04:31Very good.
04:32Andreas, he's a master.
04:33You know, he's a master of the pasta.
04:34He's one of the best Italian restaurants in Melbourne.
04:35You know, the pasta is just epic, so I can't wait to see what's going to happen.
04:51The first one will be orequete.
04:54It's called orequete because it resembles an ear.
04:58So orequete is traditionally semolina in water, so I've just added a little bit of wholemeal
05:04flour, just gives it a bit more texture.
05:06So you just need to cut a piece, cut it into stripes, roll it into logs, let's say like
05:17gnocchi.
05:18You see?
05:21So what you do, you get your knife, you roll it through, and then around your fingers.
05:28Andreas is a wonderful teacher.
05:32He's showing us that if you're going to make a shape like orequete, you need to make sure
05:37that that dough is firm enough and elastic enough to create a little bit of a stretch
05:41when you're curling that ear shape.
05:43The rounding is a little bit thicker.
05:45Yeah.
05:46And then the textural bit is pretty thin.
05:49It's a more delicate, soft pasta, and you'll want like a light sauce with it.
05:54What's next?
05:55So we'll do a fusilli old school that we roll around the skewers.
06:01All right, so we've got maybe five, six centimetre long stripes, and then just roll it around
06:08your finger.
06:09There.
06:10Yeah.
06:11The way he just rolls his pasta into this completely smooth and even really thin log,
06:17just wrapping little bits around his like little rod, it's just magical.
06:22It's almost like watching a machine, the amount of accuracy he imparts into his pasta work.
06:28Wow.
06:29Made that look easy.
06:31Yeah.
06:32Wow.
06:33All right.
06:34Awesome.
06:35What's next?
06:36We're doing capellacci.
06:37All right, so we have an egg dough here, zero zero flour, again a little bit of semolina,
06:46whole eggs and egg yolks, so it's very egg heavy.
06:49So I usually do two laminations on this pasta.
06:55Definitely one of the most impressive things I've seen in this kitchen so far, like the
07:00skill.
07:01Everyone just thinks pasta.
07:02It's just dope.
07:03It's so much more than that.
07:05I'd love to see anyone who says it's just pasta roll like that.
07:09We've got truffle filling.
07:10Ooh, yeah.
07:11On this one.
07:12Just because?
07:14Because there's fresh truffles around.
07:16See, chance you can just do up a couple of portions for dinner?
07:20Yeah.
07:21Perfect.
07:22So when you close it, obviously you get two double thickness of the pasta.
07:29So you squeeze all the air out, but you make sure you press it enough to be just pretty
07:34much down to single thickness pasta.
07:37Squeeze, squeeze, squeeze, squeeze.
07:38It's pretty, pretty simple.
07:39So this pasta dough actually, it's very, very good.
07:44It's...
07:45No, it's...
07:46If I do say so, it's not.
07:50And next we're doing garganelli.
07:51So a lot smaller squares.
07:54Garganelli is like a tube resembled rigatoni or penne.
07:59You use the paddle and the wooden stick, so you can put quite a bit of pressure so it
08:06folds really nicely.
08:07What kind of sauce for this pasta?
08:10You can do like a beautiful duck ragu on this one.
08:13Andreas is moving so quickly, but all of his movements are so deliberate and every movement
08:17that he makes produces an incredible pasta shape.
08:21It just looks flawless.
08:23So for your last pasta you're going to make is what?
08:26We're making taglioline al nero.
08:28We're using squirting for the colour.
08:31The dough is so amazing.
08:33And when you cut it, you don't cut this way.
08:36You have to cut forward so you don't push the pasta down.
08:42Yeah, definitely soaking it all in, trying to see how he works, trying to see how he feels
08:47the dough.
08:48And a lot of it is intuitive and something you have to kind of get behind the bench and
08:51really practice and do for yourself.
08:53Oh my gosh, this is my last pasta and it's taglioline al nero.
09:02Well, I hope you soaked all of that up because today's team challenge is all about, surprise,
09:09surprise, pasta!
09:11Yay!
09:16But, before we go any further, maybe we should get you into teams.
09:21Righto, take an apron.
09:23So come on, get into line.
09:26Great, today's team challenge is all about pasta.
09:29I love pasta, I love eating pasta.
09:32I'm going to go full forward into this challenge.
09:34Mate, I'm excited.
09:36Okay, today there are 16 to 3.
09:41You're going to have to create a three-course meal.
09:45Andreas and the three of us will taste all your dishes.
09:48And the least impressive three-course meal will go into tomorrow's pressure test,
09:53where one of you will be going home.
09:55Now, Fred, because you missed last week's pressure test due to quarantine, unfortunately,
10:03you'll still have to cook for your place in the competition tomorrow,
10:07along with the members of today's losing team.
10:10All right, so three courses, pasta entree, pasta main, and a light dessert.
10:21You'll have an open pantry, access to the garden, and 75 minutes to complete all three dishes.
10:31Awesome.
10:33Good luck.
10:35Your time starts now.
10:37Which Ben should we go into?
10:40Ben?
10:41Ben?
10:42Ben?
10:43I'm on the pink team.
10:44I have Dan and Therese on my team, which I'm so stoked about.
10:47It needs to flow, work together, the entree main dessert.
10:50Dan and I are trying to figure out what we want to do for main and entree,
10:53thinking something light, vegetable-based for the entree.
10:56Zucchini, lemon cream, and then an anchovy crumb, like a pan grattata.
11:01Mm.
11:02For the entree, we're going to go with a linguine,
11:04and something meaty and rich for the main.
11:07So we land on a lamb ragout.
11:09Is it tasty?
11:10It's tasty, but it would need time and pressure cooker.
11:13Time-wise?
11:14Okay.
11:15We could do the rolled one.
11:16Garginelli?
11:17Garginelli.
11:18Yeah.
11:20What are you doing, Ben?
11:21I'm going burnt honey ice cream.
11:22It's kind of like an unsaid thing that Therese is going to be doing.
11:25Dessert.
11:26Limoncello?
11:27Yes.
11:28Limoncello granita.
11:29Yeah, perfect.
11:30That's going to be a plus.
11:31Light, simple, delicious.
11:32Thanks.
11:33What do you guys want to do?
11:34I was thinking about doing a beef ragout for the main.
11:36Okay.
11:37I was thinking about that as well.
11:38Linda's a total force in this competition.
11:39She's consistently able to produce amazing flavours.
11:41So whatever Linda says, I have total confidence in.
11:44So what pasta were you thinking about this?
11:45Papadeli.
11:46Papadeli.
11:47And would that be in main?
11:48Yeah.
11:49Beautiful.
11:50How are you with filled past this?
11:51In that case, then I think I'll do a filled pasta from my beginning.
11:52Yeah.
11:53I've done it in the competition.
11:54I've done it many times now.
11:55So I'm thinking watermelon, lemon, basil, strawberry and maybe some black pep one.
12:00Yeah.
12:01Come on guys.
12:02Go, go, go.
12:03Let's go.
12:04Grab the pasta.
12:05All right.
12:06Can I be on entree?
12:07Hi.
12:08I'll be on entree and I'll help with the dough.
12:10Yeah.
12:11Rightio.
12:12Today's team challenge is all about pasta and this is great.
12:18I love pasta.
12:19I'm making the pasta dough.
12:20I'm half Italian and this is my strength and it's what I have to offer the team.
12:25We need to be smart about doughs and how many doughs we're making.
12:29It's only 75 minutes.
12:30You've got to be efficient in this kitchen.
12:32The same dough for entree and main.
12:34You reckon?
12:35Yep.
12:36Yep.
12:37Same dough.
12:38For entree we're doing a ricotta and silverbeet ravioli with a tomato and basil sauce.
12:43I'm going to need to rinse this pork.
12:45For main we're doing a fettuccine with a pork ragout and for dessert we're doing a yogurt
12:51and lemon sorbet and a macadamia twill.
12:55The most important part of this challenge is the pasta.
12:58I need to get that pasta dough on first.
13:01The dough needs to rest.
13:04You know there's a bit of pressure.
13:06I'm expected to make good pasta so I can't stuff it up today.
13:12I'm going to clean this area for you.
13:13Yep.
13:14To work on.
13:15Especially not in front of Andreas.
13:16I mean jock's one thing.
13:17Andreas.
13:18Whoa.
13:19You'll find this hard to believe you've had 15 minutes of one hour to go.
13:24Garlic, salt, you know the drill.
13:27Pasta for this next hand and then we're going to be on top of it.
13:31Get the doughs on, get them rested because it's all about the pasta guys.
13:36I'm going to get rosemary, I've got some thyme, red wine and chicken stock.
13:40Sounds amazing.
13:41Today I'm on the brown team along with Pete and Amir.
13:49The pasta recipe that I'm using today is predominantly double zero flour but has some semolina
13:53and it's got the high hydration of eggs.
13:56I'm going to knead it by hand.
13:59It comes together really nicely.
14:01It's got a good texture.
14:02Jess, giving those forearms and triceps a workout.
14:05I won't be going to the gym tonight.
14:06Talk to me about the menu.
14:08So we're making hopefully what will be quite a cohesive menu.
14:12Yep, beautiful.
14:13Starting with a tortellini with smoked ricotta and beetroot.
14:16Right.
14:17And a burnt butter reduction.
14:18That's looking good.
14:19To the main.
14:20So Pete's making ossobucco regu with pappadelli.
14:23Ossobucco?
14:24Yep.
14:25He's got the pressure cooker out.
14:27Is that a risk?
14:28I mean...
14:29I would say that's a risk.
14:30I would say that's a risk.
14:31Ossobucco takes a while to cook through.
14:37Pete thinks he can get it done in the pressure cooker in the time.
14:41I hope he's right.
14:42You're doing ossobucco?
14:43Ossobucco, yeah.
14:44Yeah.
14:45It needs to get in.
14:46I know.
14:47I know.
14:48I'm freaking out for it.
14:49I know it's got to get in, mate.
14:50Get it in.
14:51Get it in.
14:52The pressure is extreme.
14:55If we serve the judges a bad ossobucco regu, that's going to put us straight in the bottom
15:02and we'll be in the elimination tomorrow.
15:14Okay.
15:15We can get that out of the way.
15:16You're doing ossobucco?
15:17Ossobucco, yeah.
15:18Yeah.
15:19It needs to get in.
15:20Yeah, I know.
15:21I know.
15:22I'm freaking out for it.
15:23I know it's got to get in, mate.
15:24Yeah, get it in.
15:25Clock's ticking and time is already disappearing.
15:28Okay.
15:29Where's my tomatoes?
15:30Okay.
15:31I'm not very comfortable at the moment.
15:34I'm already behind.
15:35Okay.
15:36I needed to get this ragu on ten minutes ago and I'm still chopping vegetables.
15:41This is a pretty bad start.
15:44I reckon I might bail on the fresh tomatoes, hey?
15:47Okay.
15:50Yeah.
15:51What a way to kick off Masters Week.
15:53Can I just say, thank you, Andreas.
15:55I want to ask you, considering you're the master.
15:58I think we've got enough time to pass out a ragu.
16:08It is pretty ambitious, aren't you?
16:10Yeah.
16:11I mean, you can do it, it's just not going to be as good.
16:13I'd give myself the time of not having to worry about protein.
16:16Yeah, yeah.
16:17Do you know what I mean?
16:18100%.
16:19Concentrate on what matters.
16:20The pasta and the sauce.
16:21To be honest, if they go for protein, there has to be a sausage.
16:25Yeah.
16:26Yeah.
16:27I'm worried for them.
16:29I'm concerned about time.
16:30Yeah.
16:34Do you have some tongs there?
16:35How are you going, Luis?
16:36Good, good, good.
16:37So, I'm making the dough.
16:38I'm making two batches.
16:39One for the entree and one for the main, while Justin's actually roasting down the meat for
16:46the lamb ragu.
16:47This pasta dough needs to come together really quickly, so we have enough time to both rest
16:52it, roll it out, and dry it out.
16:54Like, there's a few pressure points, but I think if we work fast and cooperate, then it'll
16:59be amazing.
17:00Yeah.
17:01This dough is beautiful.
17:02While Dan's working on the pasta dough, I prep the lamb shoulder.
17:05Are you happy with this dice?
17:06Getting into some smaller chunks so it cooks quicker, and I'm browning that off in a pan
17:11and getting some caramelisation on there.
17:13Where's the pressure cooker?
17:14Super important to get that lamb in the pressure cooker ASAP, because we need as much time
17:18for that to cook and spend on that sauce and develop that flavour later on.
17:22Hello, Team Pink.
17:23Mate.
17:24What's cooking?
17:25For entree, zucchini, and lemon linguine.
17:28It's a real light, refreshing.
17:30And then we're gonna go just deep, dark, rich with the lamb ragu with some garginelli.
17:36Alright, anything you're worried about?
17:39Um, getting this done in time.
17:42I sense panic.
17:43Good luck.
17:44Yeah, there's a lot of pressure on today's team challenge.
17:47Happy with the colour on that?
17:49The losing team is going to be in tomorrow's pressure test, which means I go in the pressure
17:54test with my team.
17:55Theresa has that pin, so it's really me and Dan.
17:58So we really need to nail these dishes.
18:01Do you want to?
18:02Okay.
18:03In this.
18:04No, killer, killer.
18:05That was good.
18:06Right, what do you need?
18:07It goes without saying that we want perfect pasta.
18:10We have 45 minutes to go!
18:13Oh.
18:14Is that 45 minutes, like, it'll be open and it'll be ready?
18:19Or 45 minutes to cook?
18:2045 minutes to cook.
18:21I don't think we have time.
18:22You can do it for 40.
18:23I'm going to put all the meat in now.
18:24Yeah, put it for 40.
18:25Yup.
18:26Yum.
18:27Yum.
18:28In a 75-minute challenge, you need to pick dishes that are strategic given the time constraint.
18:37Remember, you don't need too much.
18:38We're doing one plate, yeah?
18:39Yeah, that's right, yeah.
18:40We're making a ragu today, so we need to be really clever about how we make this sauce.
18:45What, how much chorizo do you think to pork mince do we want?
18:48Um, be generous with the chorizo.
18:50Yeah.
18:51We need to make it taste like it's been cooking for hours.
18:54Introducing the chorizo into the sauce, it's cheap.
18:57It's kind of like a hack.
18:58Sweet.
18:59The sweeter, the quicker, yeah?
19:00Yeah, yeah, yeah.
19:01This is going to deliver the goods much quicker.
19:04And to ham up flavour.
19:06Let's start with the entree.
19:08The entree is a ricotta and silverbeet ravioli with fresh tomatoes and basil.
19:13Where's your pasta?
19:14In the fridge.
19:15Where's your pasta?
19:16One go.
19:18I made the go.
19:19Okay.
19:20Yep.
19:21We thought we'd get the Italian one to make the dough.
19:22Makes sense.
19:23So smart.
19:24You're a smart man.
19:25Come on.
19:26Come on.
19:27Come on.
19:28Let's get it done, eh?
19:29Yep.
19:30I'm paying careful attention to make sure these sheets are a perfect thickness.
19:35They can't be too thin.
19:36They can't be too thick.
19:37Pasta time is my time to shine.
19:39There's a bit of pressure.
19:40Because I'm the, I suppose, the Italian contestant.
19:44Um.
19:45Today is a pasta making challenge.
19:47If my dough does not turn out today, the red team will be in tomorrow's pressure test
19:53and it will be on me.
19:58We did a lot of planning and I think that's really pivotal for our game right now.
20:03The strategy for the grey team today is just to keep it really simple.
20:07I'm making the entree, which is an orechetti with anchovies, chillies, garlic and some roasted
20:14tomatoes.
20:15Casual is doing the main, which is a mushroom fettuccine and like just a simple oil, tomatoes.
20:21And of course, Scotty is doing dessert.
20:23He's the dessert cook in our group.
20:24He's making coffee ice cream.
20:26100% taking inspiration from our masterclass.
20:29I saw the orechetti.
20:30I heard him talk about the simple flavours and just really hearing the pasta and I thought,
20:35anchovies, salty and fishy, a little bit of garlic and that's all you need.
20:38Garlic and anchovy is light.
20:40I can feel the pressure in the room.
20:44I can feel the pressure in the room and for good reason, there's only half an hour to go.
20:56I'm starting my pasta rolling out now.
20:58Yeah, I'm going to start rolling too.
20:59So I'm doing a pumpkin and teligio pansori with a burnt butter and a pangagato.
21:05Pangitato.
21:07Pangitato.
21:08Pangitato.
21:09Yeah, don't really know how to say it.
21:12And guys, let's try and help each other if we get our elements done.
21:15Yeah, 100%.
21:16I'll have time.
21:17I'm doing the main course.
21:18Smashing it, guys.
21:19I think a lot of people are going to do ragus, which I don't think there's enough time for today.
21:23So I'm going to go for something fresh, light and simple.
21:26I'm going to do a hilo pittes with salmeriglio and some shaved feta and fried capers.
21:30I am in love with these anchovies.
21:32Salmeriglio is an anchovy and oregano based dressing that comes from southern Italy.
21:37This is like literally, I love a mortar and pestle moment.
21:40I'm going to make it really lemony and zesty today.
21:43Mmm.
21:44Yum.
21:45Light dingy.
21:46Hilo pittes is a Greek pasta.
21:48With the Greek pasta, the only difference is I add a little bit of milk instead of part
21:51of the egg white.
21:52I am rolling that pasta out and I'm so happy with it.
21:55It's got that leathery pull, but it's still beautiful and silky.
21:59I was dying when I met Andreas.
22:02Oh, my God.
22:03I've eaten at his restaurant so many times.
22:05I don't know.
22:06I'm a bit like starstruck, to be honest.
22:07Andreas is my food idol.
22:09Pasta is the main thing.
22:11He is a Greek man who's gone and perfected pasta.
22:14To me, that's so inspiring.
22:16Make it rested while it's resting.
22:18You make your sauce.
22:19Spoken like a true master, Andreas.
22:21Done it once or twice.
22:24He's going to know hilo pittes, so I have to get it right.
22:27If I could impress him, I'm done.
22:30You could send me out, put a fork in me.
22:32I'd be so good.
22:35Just focus on your filling.
22:37I'm feeling really confident with our team.
22:39I think we have a really beautiful menu.
22:40I'm in charge of the entree.
22:42I'm making a pumpkin and goat's cheese capalacce with the sage burnt butter.
22:45Linda's doing a beautiful pappadelli with beef ragout.
22:47Tom is just a master of desserts.
22:49He's making a beautiful limoncello sorbet with a cherry fluid gel and watermelon.
22:55I'm happy with my ragout.
22:57This ragout.
22:58It took forever to make my cake.
23:00Everything's on the pressure cooker.
23:02I can't believe it.
23:03Time has just flown.
23:04I need pepper, not this one.
23:05At what point do you want to start rolling pasta?
23:08I know, we're pushing the time, but...
23:10Very much pushing the time.
23:13I would suggest that you get onto the pasta section ASAP because time has run out.
23:21Okay, we need them to actually start rolling up the pasta because if we don't do that now,
23:27we are going to have no pasta.
23:30Okay.
23:34Good luck.
23:35Team Green.
23:36We haven't left ourselves much time.
23:40You guys under control?
23:41Can we actually do this?
23:51Let's do the dough.
23:52Yeah, let's do it.
23:53We've got to roll our pasta.
23:55We don't have much time.
23:57Tom, do you want to mind rolling the dough?
23:59Yeah, sure.
24:00Okay.
24:01Linda looks really frantic.
24:02You're doing the pasta now.
24:03I'll clear all this.
24:05I haven't seen her like this before, so I get straight over and I start laminating the pasta dough.
24:10We have 20 minutes to roll it.
24:11The pasta has to be perfect because the pasta is the star.
24:20Keshoa is making a traditional fettuccine and I'm making arrecchetti.
24:28I watch Andreas make the arrecchetti.
24:31You get your knife, you roll it through.
24:34I need to slice up my dough in like little kind of cubes and to rub with the back of a knife.
24:39I've got to get the finger into it and flip it upside down just so that it gets a beautiful shape.
24:44After I get the feel for the dough and I kind of get the right pressure, it's coming out perfectly.
24:49Okay, they're looking like little Eads to me.
24:52They're looking pretty cute.
24:53I'm hoping they cook pretty well.
24:55Fingers crossed.
24:56Here's the tip.
24:57If you haven't started rolling your pasta, I'd be shaking.
25:0115 minutes to go.
25:02Now I know that there was no, you know, technical leader today but who was making this?
25:08Sabina is the most vocal by far.
25:10Well, I just want to be across everything and just we're all like this is already the best team challenge I've ever had.
25:16Great.
25:17It's like everyone is helping everyone, you know exactly what a team should be like and it's all flowing together.
25:22Yeah, buona fortuna.
25:27What do you need help with?
25:28So today my pasta shape is panzotti which is a triangular ravioli.
25:33Beautiful.
25:34With filling the pasta you need to make sure that you're doing it very consistently.
25:39Make some more, let's make some more.
25:40So I'm placing 20 cent coin little dots of the pumpkin filling.
25:45One layer.
25:48And then folding and really pressing down to make sure the panzotti is lovely and plump and has a lovely edge of pasta around it.
25:57The little panzotti are looking super cute and they look really yummy.
26:01Well done Pingo, that's it.
26:02Well done.
26:03I'm hoping that tastes amazing.
26:05Are you hand cutting it?
26:06Yep.
26:07I'll hand cut mine, yep.
26:08Today I'm the main course and I'm doing a hilo pites with some oliglio and fried capers with feta.
26:14With my pasta I want to hand cut it.
26:16I'm going a bit bigger today because I want it to hold that sauce.
26:20But I need to make sure those cuts are the exact same size.
26:26We are confident cooks and you can see it right now.
26:29My pasta's perfect.
26:30It's relaxed.
26:31It's zen.
26:32I'm feeling like an old ya-ya doing my pasta.
26:34I am so happy.
26:35Perfect.
26:36This is going to be the kind of consistency of our pasta.
26:40I'm feeling so much more added pressure on me because I'm the one in charge of the pasta in this pasta challenge.
26:48And we're ready to roll out our garginelli for the entree.
26:51But I'm just rushing a bit because I know time's not on my side.
26:54I think he just pushed it.
26:56I roll it out.
26:58Oh my god.
27:00It's held its shape.
27:01I want to give this job to Justin because then I can focus more on the linguine.
27:06I'm going to be hand cutting these linguines.
27:09How long for the linguine dipping?
27:11Like that?
27:12Hand cutting pasta is always very risky.
27:15Doing it by eye.
27:17With the linguine they need to be smaller than a fettuccine and it's all perfectly similar.
27:22Justin, I don't know, what do you reckon?
27:25I'm doing the best I can.
27:27But they don't look as perfect as I'd hoped.
27:31If it's not up to shape then it's not going to cook evenly.
27:35I really don't want to disappoint Justin on his entree.
27:40Finishing touches now because you've only got five minutes to go.
27:43Come on!
27:46I'm watching the time tick away.
27:48This is getting really, really tense.
27:51My ragout is still in the pressure cooker.
27:55I have to get it out.
27:56Come on, come on.
27:57Yeah, yeah, yeah.
27:58It needs time to reduce.
28:01I can see that the bone has come away from the ossicle crow.
28:04Yeah, the meat is cooked.
28:05The meat is cooked.
28:06I just hope that I have enough time to reduce the sauce to achieve the consistency that I'm after.
28:11I'm going to quickly try this sauce.
28:12With only a few minutes left and so much to do, I'm just in absolute scramble mode.
28:18This is really not enough time to bring it all together, but I have to do it to keep us safe from elimination.
28:27Alright guys, three minutes to go.
28:29There we go!
28:30Let's go!
28:32Three minutes!
28:33We just really need to press in this last couple of minutes.
28:36It's time for the lamb to come out of the pressure cooker.
28:40How's it?
28:41Yeah.
28:42Is that coming apart?
28:43It's beautiful, man.
28:44Yes!
28:45It looks really, really tender.
28:46I'm really happy with it.
28:48Right, look at this.
28:49Oh yeah?
28:50Yay!
28:51Now it's time to reduce that sauce and toss the pasta through it.
28:54That was 1 minute 30.
28:55Yeah, linguine's on.
28:57We've got to bring these dishes together and make sure that they work as a menu.
29:00Beautiful, guys.
29:01That lamb is sexy.
29:02It needs a tiny pinch of salt.
29:03What do you think?
29:04It's like the breakfast is eating.
29:08So the meat's tender enough?
29:10Yeah, I can actually rip it apart.
29:11Yeah.
29:13To try and do a slow cook ragu in 75 minutes, I knew it was going to be a challenge, but now my
29:20focus is to reduce the ragu sauce.
29:23Let's just hope I can do it.
29:28Taste that sauce, yeah?
29:29Yeah.
29:30Taste this at least.
29:31Happy with that.
29:32Happy with that.
29:33Yep.
29:34Good.
29:35Everything's good.
29:36The ragu, it's yum.
29:37It's delicious.
29:38The pasta looks good.
29:39Oh, lovely.
29:40I hope Andreas is impressed with my pasta work.
29:42I can't give him something that's subpar.
29:45Yeah, could you put the pesto right next to this plate?
29:47Pesto?
29:48Yep.
29:49The pasta and I want it in one minute!
29:57Just to get it a little bit in the sauce.
29:59One minute to go.
30:00I'm mixing my arachette into my sauce.
30:02I'm tasting it.
30:03Can you taste this?
30:04Taste this?
30:05Put it in your hand.
30:06Ow!
30:07Sorry.
30:08Ow!
30:10It's good.
30:11Perfect.
30:12Come here.
30:13I'm really happy with the way the arachette looks today.
30:16Thank you so much, Scott.
30:17It just looks right.
30:19I'm really proud that I'm able to put up a dish that looks pretty Italian to me.
30:23So, fingers crossed.
30:24Oh, my God.
30:25It's so good, man.
30:26Thanks.
30:27That looks really good, this one.
30:29Ten.
30:30Nine.
30:31Eight.
30:32Seven.
30:33Six.
30:34Five.
30:35Four.
30:36Three.
30:37Five.
30:38Four.
30:39Three.
30:40Two.
30:41One.
30:42And taste.
30:44Give me some skin.
30:45Woo!
30:46Woo!
30:47Woo!
30:48Woo!
30:49Woo!
30:50Woo!
30:51The cook was crazy.
30:54I'm not really a pasta person, but was in charge of the pasta dough and cutting up the linguine
30:59and the entree.
31:00So, really, this challenge was about pasta.
31:03Hopefully, I've read the brief today.
31:05I've just got my fingers crossed.
31:06I do not want to be another liberation.
31:18Well, it is the beginning of Masters Week, and of course, we have Andreas Papadakis from
31:23Tipo00 in the house.
31:26We have asked you to make an entree at a main pasta course with a suitable suite, and the
31:31bottom team goes into tomorrow's pressure test.
31:34Let's see how you went.
31:36Blue team, you're up first.
31:38I'm walking up with my food, and I'm taking it to Andreas.
31:43Like, dreams do come true.
31:46But it could turn into a nightmare if he hates it.
31:52So, my heart is thumping through my chest.
31:59Sabina, would you like to introduce your menu?
32:02I've done a pumpkin and teleggio-filled panzotti with a burnt butter and then a walnut pan
32:11gregato.
32:12Moving on to our main.
32:14We have our hilopetas with some auriglio shaped butter and fried capers.
32:19Our dessert.
32:20We've got a rhubarb and strawberry sorbet.
32:23Shall we?
32:24Yep.
32:25Let's do it.
32:26Mm-hmm.
32:27All right, blue team.
32:31So, with the entrees, the panzotti was really nice.
32:46Teleggio and pumpkin, both flavours, so they're shining through there.
32:53The thickness of the pasta was beautiful.
32:56Great way to start a meal.
32:57Yeah, I agree with Jock.
32:58I think it was very good.
32:59Simple.
33:00Teleggio, I was worried about being overpowering, but the balance was great.
33:03Pangratato, very good.
33:05You started with a faultless entree, and I reckon you probably had a faultless mate.
33:18Your sauce was magic, mate.
33:20Like, you know, you're talking my language when it's herbs, anchovies and lemon.
33:25It's just simplicity at its best, and there was nothing wrong with the balance.
33:30I mean, great-looking dish.
33:33The sauce, I think it blends together really well.
33:41Dipinda, your dessert.
33:44I asked for something light, and you delivered.
33:50It was delicious.
33:52Rhubarb and strawberry both singing.
33:55Those two ingredients shone really brightly.
33:58The texture of the sorbet was wonderful.
34:00Sweet, tart and refreshing end to a very considered and cohesive menu.
34:05So, well done.
34:07Thank you so much, guys.
34:09There we go.
34:13Savina's smiling now.
34:18Great start.
34:20Nice.
34:21All right, great team.
34:26Your time is now.
34:27We've got a beautiful light starter, orichetti, with some anchovy and chilli, garlic and roasted
34:35tomatoes.
34:36For the main course, hand-cut fettuccine, forest mushrooms, creamy sauce.
34:41And to finish on, coffee ice cream with an amaretto crumb and a sugar tulle.
34:53Tommy.
34:54Yeah.
34:55First attempt at orichetti.
34:56Yep.
34:57Brilliant.
34:58That was one of the most beautiful orichettis I've had in the MasterChef kitchen.
35:02Well done.
35:03Thank you so much.
35:04Pasta worked great.
35:05I really like that you guys use two different pasta doughs.
35:09It's very, very good.
35:11At the end of a really nice pasta meal, I love to have a little espresso, a little biscotti
35:17and a little shot of amaro.
35:19So, this was right up my alley to finish it off.
35:23Next up, it's team green.
35:25So, for entree, we have a pumpkin capelace with a sage butter sauce.
35:31For main, we have pappadelle served with a beef ragu.
35:34And for dessert, it's a limoncello sorbet with watermelon and cherry.
35:43You know how burnt butter, when you have a really good one, it's not heavy.
35:47This is really heavy.
35:48And that whole dish kind of sets us off on our entree journey, and you're like,
35:52Oh, heavy straight up.
35:53Where's this going to go?
35:55Ragu rushed, obviously, no reduction, no slow amount of time.
36:00It's just forced, which is going to result in a ragu that tastes like that.
36:05Tom, mate, your sorbet for me was a knockout.
36:08It may be the one thing that saves a green team, if there is a thing that saves a green team.
36:12Thanks very much, green team.
36:14The next pasta menu we'd like to taste belongs to the brown team.
36:23Good luck, guys. Good luck.
36:27I think we all possibly bit off more than we could chew.
36:31I'm not sure that we made the right decision by making a ragu.
36:36I'm worried about our dishes.
36:51Enjoy another taste of MasterChef with full masterclasses, best bits and delicious exclusives
36:57at tenplate.com.au slash MasterChef.
37:07OK, Pete, let's talk about the brown team's menu.
37:10You want to start with the entree?
37:11Sure.
37:12The entree is a beetroot and lightly smoked ricotta tortellini with a brown butter sauce.
37:17The main is a ossobucco ragu with pappadelli.
37:22And the dessert is a basil ice cream with a lemon granita.
37:27Shall we?
37:28Yes, please.
37:49Grante, let's start with the entree.
37:51Yeah, look, they look pretty good.
37:54I think the size was good.
37:56The pasta work was nice.
38:00But, um, I didn't really enjoy this, to be honest.
38:07For me, the filling let it down.
38:10I'm not sure beetroot ricotta and brown butter sauce was the right combination.
38:17Pete, ossobucco, pappadelli.
38:19I knew that it was going to be tough for you to pull off a beautiful sauce.
38:24And the sauce is where it lacked.
38:26Yeah.
38:27I think you got your beef cooked okay.
38:29But all I can taste is, like, kind of raw red wine.
38:32Right.
38:33A lot of rosemary.
38:34A lot of rosemary.
38:36Just because you didn't have the time to finesse your sauce.
38:40For anyone that made a rigueur today, I think it was the wrong choice.
38:44The thing today was pasta.
38:46So, the most important thing really was to get that pasta on and to get it rested.
38:51And then to start working your sauce.
38:54And if you worked that out, you'd realise that the amount of time left, really, you were going to be under the pump trying to get it done right.
38:59Yep.
39:00You are such a master when it comes to great sauces and I don't know why you didn't think maybe to do a seafood or something like that.
39:08I think that was a missed opportunity and a bad choice.
39:11Yep.
39:13The dessert.
39:14I love the basil ice cream.
39:15You know, it was, it wasn't too basil forward.
39:20Texture was perfect.
39:22Ice cream was very well made.
39:23The granita itself was very well made.
39:26The concept of it being a light, bright dessert for this menu, actually, was perfect.
39:39Next up, it's the red team.
39:43Today, my team made sausage ragu.
39:47And the judges didn't seem to enjoy the other teams' ragu dishes.
39:51Hello.
39:53So, I am feeling a little bit worried.
39:56I hope they enjoy it.
39:58Well, this all looks very rustic and wonderful.
40:01Elyse, would you like to introduce your menu to us, please?
40:05For entree, we have a ricotta and silverbeet ravioli with tomato and basil.
40:09For main, we have fettuccine with a pork ragu.
40:14And for dessert, a lemon yoghurt sorbet and macadamia.
40:18And for the rest of the world, we have fettuccine.
40:19Thank you, Damia.
40:20Thank you, Damia.
40:21Thank you, Damia.
40:23Thank you, Damia.
40:25Great. I think you could have that in a small town in Italy in a little restaurant and yeah,
40:51super authentic, great flavors, very well seasoned. Awesome. Thank you. He just said awesome.
41:04You know, you look at that plate of pasta and say that person knows what they're doing.
41:08Everything was light and fresh. It was the perfect entree pasta course. Well done.
41:15Righto. Mains. I thought it was a standout. I really, really enjoyed it. The pasta work was
41:23really good. I think having Elise there to master the dough really shone. I thought,
41:30yeah, the thickness of your pasta was great. It got coated by that ragu. It was bursting with flavor.
41:36That was a ripper. I really enjoyed it. Beautiful bite on the pasta. You can see that it's the right
41:41pasta for the sauce because it's coated and it's bathing in that beautiful flavor. I really loved
41:47that really rustic, authentic experience there. Thank you. And dessert. It was simple but it was
41:55very delicious, you know. I think it complemented the rest of the meal well. We met the brief.
42:03It was refreshing at the end of the meal. I thought it was a fitting end to your menu. Well done.
42:08I'm so happy. The judges love our dishes. I think we're safe today.
42:21It's time for the pink team. Looking at the entree made and dessert together, I think it looks like
42:30a pretty good three course meal but I feel totally responsible for the pasta in these pasta dishes.
42:36I'm just super concerned about the way I cut that linguine. If the pasta's off for either the entree
42:43or the main, I think I'll be putting our team in tomorrow's pressure test.
42:46Justin, do you want to talk us through your menu? For entree, we have a garlic, lemon, zucchini, linguine with a pangatata.
43:07For our main, we have a lamb ragu with garganelli. For dessert, we have a burnt honey ice cream,
43:15a limoncello granita and a bay oil. And this pasta, what do we call the shape?
43:23Linguine. Linguine, okay. Is it linguine? I'll let you guys decide what you reckon.
43:35The entree. Um, really rough work with the pasta cutting.
43:50I reckon there was about one, two, three, four, five different widths of pasta in there.
43:59So given it's a day about pasta, that's a bit rough, I think.
44:05The pasta dough, I think it was actually okay. And the cook, but, um, yeah, there, like,
44:16a little bit more time spending on the actual pasta because there's, like, different lengths.
44:20Some of it is, like, very short in there. And then, yeah, the widths are all different.
44:26Yeah, I just need a lot more attention to detail.
44:31Like, just to give you a bit of an idea of what we're talking about,
44:35probably linguine. Definitely not.
44:38So, garganelli with the lamb ragout. Um, great job with the pasta. Fantastic.
44:49You rolled it out of the right thickness. You've rolled it beautifully.
44:52It's held its shape when you've made the pasta dish itself.
44:56Well done. Fantastic work.
44:58Um, that's where it ends for me. The ragout is rushed. The sauce hasn't been reduced. No depth of flavour.
45:08I feel for you because, you know, as much as it's about a pasta challenge,
45:12and I have to say that garganelli is great. Like, the texture is fantastic.
45:17But unfortunately, what's enveloping this great pasta is, um, is not your finest work as a team. I'm sorry.
45:25So, burnt honey ice cream.
45:30It's a fantastic tasting dessert. I liked it. I thought it fitted in well with the rest of the dishes as well.
45:36So, other than the, the, the melting part of that, um, it was a good job.
45:41Thanks, Big Ten.
45:42Well, what a great way to kick off Masters Week.
45:57With the one and only pasta master, Andreas Papadakis.
46:00Let's give a big round of applause.
46:09First of all, I just want to talk about the positives of today.
46:13Blue Team. Three great dishes. Best menu of the day. Well done.
46:20Red Team. Two great pastas. First time making orecchietti. And a lovely light dessert. Well done.
46:33Red Team. Three delicious looking dishes that tasted as good as it looked. Well done.
46:41Green Team. Your entree and your men were far from perfect.
46:52But your dessert was restaurant worthy. And that's the reason that today you're also safe.
47:02Congratulations, Blue Team, Grey Team, Red Team and Green Team. You are all safe.
47:08So, Pink Team and Brown Team. It all comes down to you two.
47:16Both your menus had flaws across the board. Both teams had issues with their ragu sauces.
47:24So we really honed in on the pasta work.
47:29Pink Team, the irregular shape of your linguine let your whole dish down.
47:34And in a pasta challenge, that's always going to send you into the pressure test.
47:48And Brent, I'm sure you don't need any reminding.
47:52Although it was a good day for you today, you'll be in tomorrow's pressure test also, mate.
47:56Well done, everybody. See you guys. Get a good sleep.
48:06I'm in tomorrow's pressure test and Cerise has that immunity pin.
48:09And Justin and Brent, they are super strong cooks.
48:12So I'm just hoping that I can just bring my A-game and not get sent home.
48:21Tomorrow night on MasterChef Australia...
48:28Whoa!
48:28...she wowed the judges with the best audition dish they had ever seen.
48:33Absolutely blows my mind.
48:35...and impressed them again and again.
48:37First immunity pin goes to Therese.
48:41But will a mammoth pressure test by the queen of chocolate, Kirsten Tibbles...
48:46Today you'll be making my...
48:47...push Therese to make a mistake...
48:50Today is definitely going to be really, really hard.
48:53...that will cost her the competition.
48:56You could hear a pin drop.
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