- 5 hours ago
MasterChef Australia - S13E52
masterchefaustralia australia masterchef cooking kitchens
masterchefaustralia australia masterchef cooking kitchens
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00:00We thank Aranda community for sharing their land and culture.
00:04We pay respect to Elders past and present,
00:07recognise and respect their cultural heritage,
00:10beliefs and relationship with the land,
00:12which continue to be important to Aranda living today.
00:16This episode was filmed in Churicha West Macdonald National Park
00:20and approved by Parks and Wildlife Commission of the Northern Territory.
00:25Previously on MasterChef Australia...
00:32You guys need to move. Time's running out.
00:35Uluru was the inspired location for a team service challenge...
00:39What do we need to do?
00:40We need a BP!
00:42..that had them cooking for 25 fine dining patrons.
00:46The pressure is at an all-time high, but we are going to get this done.
00:50Both teams rose to the challenge.
00:52Fragrant, aromatic, waft of deliciousness.
00:56That thing is complex.
00:59I think this is triumphant.
01:01But it was the orange team that fell short.
01:05And that's why you're going into tomorrow's elimination.
01:10Tonight, deep in the red centre,
01:13one almighty elimination will send one of our most promising cooks home.
01:20Coz you're hot then you're cold!
01:24You're yes then you'll know.
01:26You're in then you're out.
01:28You're up then you're down.
01:30You're wrong when it's right
01:32It's back and it's white.
01:34We fight, we break up, we kiss, we make up.
01:37And your heart then you're cold.
01:39You're yes then you'll know.
01:41You're in then you're out.
01:43You're up then you're down.
01:45I got me, I got me, I got me
02:15I got me, I got me, I got me, I got me
02:45I'd like to welcome you to Simpsons Gap
03:15Welcome to Alice Springs
03:35Thank you
03:36Welcome to Alice Springs
03:37Thanks for having me
03:38We welcome you to Alice Springs
03:41Why we did this to welcome the country is to keep you safe
03:56From the land and the land will heal you as well
04:00And guide you and keep you safe
04:03Thank you very much
04:05Thank you
04:05The welcome to country ceremony is easily the most humbling experience I've ever had
04:21And to be welcomed to these areas by the Indigenous people is beyond special
04:29Well, how special was that?
04:32Yeah, incredible
04:33Welcome to Simpsons Gap
04:35Known to the Arunda Nation as the Arunda Jerpa
04:38And the beautiful West MacDonald Ranges
04:42Look around you
04:44It feels so remote in here
04:46But actually, we're less than half an hour away from Alice Springs
04:49We want to acknowledge the Arunda people
04:52They're the traditional custodians of the land where we meet today
04:55We pay our respects to the Elders
04:58Past, present, and emerging
05:00Now, it'd be very easy to get swept up in this incredible desert landscape
05:07But, Tommy, Kishwa, Pete, Depender
05:10Your place in the competition
05:12It hangs in the balance
05:14Right now
05:15Kishwa, how are you feeling today?
05:18Um, I feel really inspired by this place
05:21Just being here
05:22It means a lot
05:23And I hope I can bring that to my cook
05:26And make today a really, really important cook in my life
05:28Awesome attitude
05:29Depender, how are you feeling?
05:32Today is definitely, like, one of the biggest cooks that I will ever have in my life
05:37So I'm going to fight for my position in the competition
05:39And make the most of whatever I get
05:42Tommy, what about you, mate?
05:45Yeah, it's definitely emotional being right here
05:47I really want to try to stay in this moment
05:50And cook in this moment
05:51And not in fear
05:52It could be my last cook
05:53And I don't want to, kind of, be somewhere else
05:55And not in the cook
05:56Really inspiring
05:57Okay, let's get into it
05:59The traditional owners, the Arunda people
06:02They're part of the oldest living culture in the world
06:06And they have been living on this land
06:08For tens of thousands of years
06:10During that time, they have amassed a wealth of knowledge
06:14About the native food available right here
06:16So, we have someone very, very special
06:20That we would like you to meet
06:21She's an expert in native ingredients
06:25And a dear friend of mine
06:27Please join me in welcoming
06:29Raylene Brown
06:30Raylene, how are you?
06:39Hello, thank you
06:40Hey Raylene, let me help you
06:42Thank you
06:42Good to see you
06:43Wow
06:44Yeah
06:45Wow
06:46Well, Raylene, can you tell us about what you've brought in today?
06:52Because it looks incredible
06:53I've been busy harvesting
06:56And today I've brought in some beautiful Warragal greens
07:01Some old man saltbush
07:04That grows everywhere around the central desert here
07:07We've got some beautiful wattle seeds
07:10Some different varieties
07:11And we've also got some bush tomatoes
07:13Oh, wow
07:14They're a wild harvested here by the Indigenous ladies on country
07:17We've got some beautiful native lemongrass
07:19It's really lemony
07:21But it's got a kind of a perfume flavour as well
07:23Some central desert limes
07:24Very tangy and tense like wool
07:27You know, I love them
07:28They're very small
07:29Because we probably don't have a lot of water
07:31Yeah
07:31In Australia
07:32But they pack a punch
07:33They pack a punch
07:34Absolute punch
07:36And kwandongs
07:37They're like a native peach
07:39That grow all in the red sand country around here
07:43Could I get one of those?
07:44So I notice your necklace
07:45You've got kwandong seeds on it as well
07:46Yes
07:47These ones
07:48Beautiful
07:48Beautiful
07:49That's another way to use them
07:51They're an ancient, ancient fruit
07:54The seeds of these
07:55The plant has actually been found with dinosaur bones
07:59They're an old, old plant
08:01They're old
08:01Amazing
08:02Yep
08:03Alright, contestants
08:04As you can see
08:05There are so many incredible ingredients found
08:08Right here on this land
08:10And today you are going to get to work with them
08:14Your challenge is that you need to feature one or more of these ingredients in your dish
08:19You have 75 minutes to cook
08:22A small open pantry
08:24And of course if you cook the least impressive dish today
08:27Your time at MasterChef will be over
08:30So bring us a dish that puts this land and these ingredients on the plate
08:36Are you ready?
08:38Yes
08:38Yes
08:39Your time starts now
08:44Where's our baskets there?
08:50Everything's riding on this cook
08:52If I mess this up, I'll be going home today
08:55And that would absolutely break my heart
08:57So I need to make sure that I'm focused and I nail this
09:00Where's the wonderful greens?
09:04Cooking in Simpsons Gap is absolutely surreal
09:07I just feel extremely privileged and lucky to be here
09:11Go Kishi
09:12Does someone have the grinder already?
09:18I'm quite terrified about the fact that I need to, you know, create a dish that features
09:23native ingredients
09:24Something I don't cook with often
09:27I am definitely outside of my comfort zone
09:30Got this bro
09:31The biggest challenge about working with ingredients that I've never tasted or cooked with is
09:37It might taste like something at first
09:39But once you start cooking it, it might taste like something else
09:41And you might not want that flavour profile
09:42I have absolutely no idea how to use native ingredients
09:47But that's okay
09:48That's why I'm in MasterChef and I'm just going to figure it out
09:50Today I'm cooking a kangaroo tartare with a smoked, maybe smoked egg yolk
09:56And I'm just going to kind of layer the native ingredients throughout the whole thing
10:00And I'm going to make a wattle seed le bò
10:02I'm getting inspiration from this Vietnamese beef tartare
10:06It's putting it into, you know, a bush version of tartare
10:10And I'm using kangaroo
10:11Kangaroo is quite a lean piece of meat, you know
10:14And it's got quite a lot of gamey flavour to it
10:16And I think that would work really well in a tartare
10:18I'm making this bush tomato and pepper berry caramel sauce to coat the kangaroo
10:23Because I think that would work really well with the flavours of the kangaroo tartare
10:28Gorgeous, Tommy
10:29There's a big chance that one of us are going home today
10:32Like a very big chance, like a hundred percent chance
10:34That one of these four people are going home
10:36And it could be me
10:37Does anyone have a spice grinder right now?
10:39Petey's got one
10:40Tommy?
10:41Petey, let me know when you're done, yeah mate?
10:42Anything for you brother, you can have it now
10:44Thank you so much, I love you bro
10:45Brotherly love, love it
10:48How you going there Kish?
10:50Good, I've just got a few things to do
10:52So I need to get it on quite early
10:54Awesome
10:55It's amazing being here cooking with these ingredients
10:58I haven't worked with a lot of native ingredients
11:01It took me coming here onto MasterChef
11:03And then coming to Central Australia
11:05To really see these ingredients and incorporate it into my style of food
11:09Today I'm so inspired by all these beautiful native ingredients
11:15These are ingredients that I want to incorporate into my Bangladeshi food
11:21And create a new type of cuisine
11:23I'm making flatbread
11:25I'm also making a bush tomato and Kwandong chutney
11:29And I'd like to serve that with some chicken
11:32Hey Kishwa, this is my friend Rolene
11:36How are you?
11:37How are you?
11:37It's such a pleasure to meet you
11:38Welcome to Infantua
11:39Thank you very much
11:41You have a very vibrant looking table here
11:43Some familiar ingredients and some local ingredients here
11:46Tell us
11:47Today I was inspired by the native ingredients
11:51But I still want to incorporate it with the type of food that I cook
11:54Yep
11:54So I have these Kwandongs and bush tomatoes
11:57And I'm going to make a chutney out of them
11:59I have some chicken that I'm going to smoke
12:01And then I'm making some flatbreads
12:03And I've got some wattle seeds
12:05Yep
12:05Keshia Colio
12:06Yep
12:06Yum
12:07Is this the right wattle seed to eat toasted?
12:10Yes
12:11Yes
12:11It'll be beautiful
12:12You get that lovely crunch
12:14And once it's cooked
12:15It'll soften the seed up
12:16Okay
12:16And you can get that really lovely flavour
12:18And they bite into it
12:19It'll be beautiful
12:19Perfect
12:20Alright, be inspired Kishwa
12:21Yes
12:21Don't let this be your last cork
12:23Absolutely
12:23Thank you Mel
12:24I just hope that I can channel everything that I've learnt
12:28From being here in Central Australia
12:30And I just really want to do it well today
12:32Tommy, what's that?
12:37Peppaberry
12:38Nice
12:38I'm just tasting it up
12:41You like that, Pete?
12:42I like it
12:42It smells beautiful
12:43What is it?
12:44This is the wattle seed
12:45I think I picked the right one
12:47Nice
12:4815 minutes down
12:49One hour to go
12:50Come on
12:53It smells gorgeous
12:55Keep pushing
12:56Keep pushing
12:58Go Pinda
12:59Go Zipinda
13:00Come on Zipinda
13:01So I'm going to be making like a tomato salad
13:06With a tomato cascaccio
13:08And a warrigal green stamper
13:10This dish is really not my style of cooking
13:12It's something that I'm doing outside of my comfort zone
13:15My strengths in this competition have been my Indian cooking
13:19Chicken biryani
13:20With coriander and mint raita
13:23A prawn curry
13:24Tandoori chicken with naan
13:27As well as desserts
13:29Chock cherry eclair
13:30Green curry cake
13:32With coconut ice cream
13:34I know if I use too many Indian spices or strong flavours
13:38It's going to be really hard for these native ingredients to shine
13:42So today I'm going to be doing something completely different that I've never done before
13:46An Italian style tomato salad
13:48Hi Pinda
13:49Hello
13:50Wow you've got a very tomato-y looking bench
13:52What are you making?
13:53I'm going a bit unlike me today
13:55I'm doing a warrigal green and a native spice mix damper
14:00With a tomato salad
14:02And I'm going to do like a cold soup
14:04It's almost like a gazpacho
14:05Wow
14:06It's very unlike me
14:08I was about to say
14:09That is the most underpinned dish
14:10I think I've ever heard you say
14:12I'm working with unfamiliar ingredients
14:14So I think if I can know the flavours
14:16It might be a good one
14:17I feel as if you're taking a risk
14:20By doing a dish that is unfamiliar to you
14:23Yeah definitely
14:25It's definitely not something I make every day
14:27Rescue on a black apron day
14:28Yeah definitely
14:29It's been great guys
14:51Tommy
14:53Hi hello
14:54Hi
14:54Hello
14:55This is really
14:55Thank you
14:56Okay talk to us
14:58What are you making?
14:59I am making a kangaroo tartare
15:01And I'm going to use bush tomatoes
15:03And pepper berries
15:04To kind of make like a saucy kind of glaze
15:05To go around it
15:06A wattle seed lavash
15:08Yeah
15:09Just kind of dip it
15:09I think it's wonderful
15:10Using that in your flatbread
15:12That beautiful wattle flavour
15:13It's going to give really earthiness to that
15:15And I think it'll go lovely with the tartare
15:17Beautiful
15:18Alright Tommy good luck
15:19Thank you
15:20Wow it's windy
15:24I grew up in Australia
15:27But I grew up eating Vietnamese food
15:29So I didn't eat much native ingredients
15:32Being in MasterChef has really changed my perspective on this
15:37They are such good flavours
15:40And all the kind of aromatics are so interesting to work with
15:44Man desert limes are sick
15:46He's going mad for that lime
15:48He's loving it
15:49This cook is heaps significant for me because I don't want to go home and look we're really
15:55far in the competition now and I want to get to the tail end of it
15:59Smells real good Tommy
16:00I'm meaning here in the competition because I want to show you know my baby boy that you
16:06know if you have a passion you need to see it through
16:08Get through that sand
16:09Nice little miles in the sandpit
16:11Beautiful man
16:14Major stakes today this is a very very important cook but it's just it's so wild being here
16:22and being able to cook so I feel silly complaining but I'm nervous and I'm going to try my absolute
16:28best to make sure this is a good one
16:29Pete
16:30How we going guys?
16:31Good mate
16:32How are you?
16:33You guys are always good when you come to visit
16:35I love it
16:36Mate so are you though
16:38How can you not be good?
16:39What are you going to cook?
16:41I'm going to do kangaroo steaks and then I'm going to serve that with sautéed warrigal
16:45greens, a wattle seed oil to dress the warrigal greens, a crispy fried saltbush and a kwandong
16:52sauce to go with the kangaroo
16:55Okay
16:56Now have you got any ingredients that aren't native in this dish?
17:00No I don't think so
17:02This is like I think the hardest thing about indigenous ingredients is trying to tame multiple
17:06and you've got a dish that is literally just native ingredients
17:10Yeah
17:11That's going to be tough eh?
17:13It's going to be tough
17:14So all I've got to say is don't let the black apron clothe your judgement
17:18Do you know what I mean?
17:19Yeah focus on the cook brother
17:20Yeah thanks so much guys
17:21Let's go Pete
17:22Well done Petey
17:23Thanks guys
17:24Setting myself a task of only using native Australian ingredients is definitely really risky because
17:30I'm not familiar with these ingredients but throughout the competition my confidence to try risky things
17:36is definitely higher now and it usually works out
17:40Today it's definitely a risk being this experimental in an elimination cook
17:45So hopefully the balance of the dish is on point
17:49Jazzy
17:50How you feeling?
17:51Good
17:52I'm going to keep these seeds and make a necklace for you
17:54Oh dude that'd be so sick
17:56Hopefully there's enough to make one for me as well
17:59Yeah
18:00And we'll be Kwandong Seed Necklace Brothers for life
18:02Kwandong Seed Necklace Brothers
18:04Guys you've had half an hour so far
18:06Half an hour already?
18:07And if you want to lock your position in for the rest of the competition
18:11You've got to do it in the next 45 minutes
18:13Come on guys with the patience
18:15Come on guys come on
18:16The colours looking great pindo
18:25I'm just balancing my gazpacho
18:30I'm about to do a pesto
18:31And I'm going to do like a creamy element
18:34I've always cooked dishes that I know
18:37But this one I'm just I just don't know
18:39I feel like I'm still learning about native ingredients
18:43It's really important to not use too much of them
18:45So they don't overpower the whole dish
18:47But also to use the right amount so you can still taste it
18:50So I think it's that fine balance that's really hard with native ingredients
18:55So I'm just going to run with my gut feeling today
18:58And my taste buds and let them carry me
19:00Hi Dipinda
19:02Hi Dipinda
19:03You know you're making damper for realing
19:06Yeah I make dampers every day
19:08Oh do you?
19:09Yeah, every day
19:10I'm so sweet
19:11A bit nervous?
19:12Yeah very
19:13Very nervous
19:14You are now
19:15I am now
19:16What's the secret to a good damper really?
19:18I reckon it's just never have a true dry mixture
19:21Keep it nice and moist
19:23Yep
19:24And a nice hot oven
19:25Steak focus, balance your dish
19:27Thank you
19:28Good luck Dipinda
19:29Thank you so much
19:30Go Pindo
19:31Make it tasty
19:32Good job Kishi
19:33Keep clean
19:34Hi Kishwa
19:38Hello
19:39Oh you're tossing the wattle seeds
19:40Yeah
19:41So I've mixed some of the wattle seeds with sesame seeds
19:44So for me it's the familiar with the unfamiliar
19:46Wow
19:47Yeah
19:48And so that's for your flatbread?
19:49Yeah
19:50I'm making the flatbread right now
19:51Oh wow
19:52And I've made the chutney here
19:54But I've still got a lot of finishing to do
19:57Oh
19:58Smells amazing
19:59Oh
20:00Alright
20:01Stay focused
20:02Yeah
20:03Best of luck
20:04Thank you very much
20:05No worries
20:06Raylene is the auntie I really want in my life
20:08I feel really connected to what Raylene does
20:14To hold on to the culture through food and to really pass that down
20:21In this moment I've really found another piece of myself
20:25I'm an Australian Bangladeshi
20:28I was born here, I grew up here
20:31So I want this plate of food to represent all of me
20:35But if I don't execute this well
20:38That will definitely send me home today
20:41Good job, Kisha, you're doing so well
20:42This is amazing
20:43There is an oven in the middle of the food soon
20:44The Simpsons Gat
20:45cooking here in Simpsons Gat is probably one of the best thing to do
20:46I never saw you
20:47Do not know
20:48How did you get?
20:49I have to go
20:50To go
20:53To go
20:54To go
20:55To go
20:56To go
20:57To go
20:58To go
20:59To go
21:00To go
21:01To go
21:02To go
21:03To go
21:04To go
21:05To go
21:06To go
21:07To go
21:08To go
21:09Cooking here in Simpsons Gap is probably one of the most beautiful, spiritual and cathartic
21:17moments that I've had.
21:20Oh, it is so inspiring and I am so determined to put up a delicious Australian Bangladeshi
21:31dish.
21:32I've made my marinade for my Hari Ali chicken, my chutney is simmering on the saucepan and
21:37I have to roll out my flatbreads.
21:40Kishwa.
21:41Hello.
21:42You had a big smile on your face basically from...
21:45Daydump.
21:46Yeah, as soon as we got out here, you had a smile on your face which is great.
21:49Mostly this dish is going to come down to that chutney, no?
21:51It's really all about the chutney and then I'm going to make some smoked chicken.
21:55It's called a Hari Ali chicken which means it's green.
21:58So I've used some saltbush and then some of my spices that I know.
22:03Wow.
22:04Ginger?
22:05Yeah.
22:06They're flavours that I know with native ingredients as well.
22:09Excellent.
22:10Yeah, I love it.
22:11Good luck, Kishwa.
22:13Let's go Kish.
22:14Go Kishy.
22:15Start thinking about that chicken doing Kish.
22:16Right now.
22:17I need to cook my chicken.
22:18Now it's a really windy day and there's so much ash flying up from that hibachi.
22:21The last thing I want to do is serve the judges ashy chicken.
22:25I've just made a little dirty smoker over here.
22:26I've taken one of the coals from the hibachi.
22:28I've put it in a little bowl and I'm going to finish it up on the fry pan so I still get that
22:32smoky flavour.
22:34I don't want anything to go wrong today.
22:35Yum.
22:36It looks good.
22:38Make us some lunch.
22:39I've made enough for everybody.
22:41I can't cook a little bit.
22:42You know me.
22:43Whoa, whoa, whoa.
22:44Ooh, ooh, ooh, ooh.
22:45We've got a windy day.
22:46Oh my God.
22:47Everything's flying everywhere.
22:48It's quite windy.
22:49Hold your hat.
22:50The wind is picking up and we want you to blow us away.
22:5130 minutes to go.
22:52Let's go.
22:53Come on, guys.
22:54Woo!
22:55Woo!
22:56Woo!
22:57Woo!
22:58Woo!
22:59Woo!
23:00Woo!
23:01Woo!
23:02Woo!
23:03Woo!
23:04Woo!
23:05Woo!
23:06Woo!
23:07Woo!
23:08Woo!
23:09Woo!
23:10Woo!
23:11Woo!
23:12There's heaps of rock wallabies hiding, staring at Pete and Tommy.
23:18Today I'm cooking a kangaroo tartare served with an egg yolk with a native lemongrass oil,
23:24a wattle seed lavash, and a bush tomato and pepper berry caramel sauce.
23:29I'm just going to work on this sauce a little bit more because it's kind of like a really big part of my dish.
23:33I'm going to cut all this meat really perfectly because that's like the tartare, right?
23:37You need to be soft and not too chewy.
23:40That's a big part of my dish as well.
23:41I'm kind of everywhere right now just because I've got so many things to do.
23:45I've just got to kind of push.
23:50Hi, Tommy.
23:51Hi, hey, hey.
23:52Hi, Tommy.
23:53How are you?
23:54I want to make sure that these pieces of kangaroo are perfect.
23:57So Tommy's making a kangaroo tartare.
23:58How do you feel about that raw kangaroo?
24:00I've had it before.
24:01Yep.
24:02And I don't mind it because I like my kangaroo rare.
24:06Yep.
24:07So it depends on the other elements you're going to put with that.
24:11Yep.
24:12Is that the leg meat, is it?
24:13Yeah, I think it's good.
24:14It's not chewy for me.
24:16It looks soft.
24:17It looks soft enough.
24:18Yeah.
24:19Mate, you've got a lot of work to do.
24:20Pick it up.
24:21Let's go.
24:22I've got a lot to do, but I'm trying to really stay focused on this kangaroo as it is the
24:28hero of my dish.
24:29Come on.
24:30Push.
24:31Every minute counts.
24:35Pete.
24:36Hey.
24:37How are you travelling, mate?
24:38I still have quite a bit to do.
24:39Sauteed Warragal greens, which I'm going to dress with a wattle seed oil.
24:43That's good to go.
24:44And I'm just about to blanch them.
24:46I'm making a Kwandong sauce.
24:48Oh, with a bit of rosella and native peppers in there as well.
24:51Yes.
24:52All of these elements that you're putting together just sound beautiful.
24:54Oh, thank you so much.
24:55And I can't wait to try it, actually.
24:57I hope it works.
24:58What kind of kangaroo?
24:59It's kangaroo steak.
25:00You know where that's from in the kangaroo?
25:01I don't know where that's from in the kangaroo.
25:03It's leg kangaroo.
25:04So the leg meat is a little bit more firmer.
25:07It's not as tender as a fillet meat.
25:09Yep.
25:10Okay.
25:11Best of luck with that.
25:12Thank you so much.
25:13You've got Raylene excited, mate.
25:14All right.
25:15Good luck.
25:16Thanks so much.
25:17Raylene is an absolute legend here and a complete
25:20expert with indigenous ingredients.
25:23She's worried about my kangaroo.
25:26So if I don't cook it perfectly, I think I might be in trouble.
25:33So there's a bit of calm.
25:34Yeah, I think it's this environment we're in.
25:36We're all pretty calm.
25:37That smoking ceremony, everyone's a bit chilled.
25:40Kishwa, she's done this amazing water, cedar and sesame.
25:43How good does it look?
25:44It smelled amazing when we were on the bench.
25:46I'm pretty excited about that.
25:47I love seeing that look on your face, Raylene.
25:49And what about Depender?
25:50So good.
25:51Ciccio, damper.
25:52Tomato salad.
25:53Tomato salad.
25:54Yeah.
25:55I just don't see that being a Depender dish and that's what worries me.
25:57High risk.
25:58Yeah, yeah.
25:59Pete?
26:00Kangaroo.
26:01If you can pull it off, we could have a modern Australian dish worthy of celebrating this
26:05area.
26:06Can't wait a taste.
26:07Me too.
26:08Me too.
26:10How are you going, Pindo?
26:12Yeah, just doing my last element.
26:14Okay, good.
26:15Then I just have to kind of taste it all together and bring it together.
26:19Yeah, good.
26:20I'm feeling really confident actually with my tomato salad.
26:24I've just got to balance my pesto and I've got to make a cream mousse and I'm going to
26:29think about plating.
26:30My damper should be out very soon.
26:32These ingredients aren't really, you know, something that I always cook.
26:35I'm just going to trust my palate because I think my palate's taken me far before and hopefully
26:41I can rely on it today and just balance the flavours really well.
26:45Alright, pesto.
26:46I want this Walgreens pesto to give this tomato salad some more colour.
26:51Walgreens aren't really too strong when it comes to the flavour profile.
26:55They act like spinach.
26:57So I'm going to do what I would do with baby spinach and turn it into a pesto.
27:02Happy with a Pindo?
27:04Yeah, that's really yummy.
27:06Good.
27:07Okay, no.
27:08Oh yes, Tommy.
27:09Tommy.
27:10I hate to be the bearer of bad news but you only have ten minutes to put your dishes together.
27:15Come on.
27:16Come on guys, last push now.
27:17Getting down to it now.
27:18Getting down to it now.
27:19Tommy, stop finalising things.
27:21The kangaroo is the hero of my dish and I need to make sure the kangaroo tartare is perfect.
27:34Alright, let's just pick up the pace a bit.
27:36But I am spending too much time on the kangaroo.
27:37So I'm really stressed.
27:38Time is slipping away.
27:39I am so rushed at this point.
27:40I'm chopping like a madman.
27:41Tommy, come on.
27:42I don't know if I'm going to make it in time.
27:43Come on, Tommy.
27:44Push.
27:45Push.
27:46I'm literally terrified that I might not even get anything on the plate today.
27:50It's going to send me home.
27:52Come on, guys.
27:53I wish now you can do it.
27:54Can you do it?
27:55I think I'm going to do it.
27:56I'm so rushed.
27:57I'm going to take a break and I'm drawing a board and I'm chopping like a madman.
27:58Tommy, come on.
27:59I don't know if I'm going to make it in time.
28:00Come on, Tommy.
28:01Push.
28:02I'm literally terrified that I might not even get anything on the plate today.
28:03It's going to send me home.
28:05Come on, guys, last push now.
28:07You can do it.
28:08Come on, guys, last push now.
28:10You can do it.
28:11Come on, guys.
28:13I'm going to do it.
28:16I'm going to do it.
28:18You can do it.
28:19I'm going to do it.
28:20Now you can do it.
28:21Can you do a five-minute time call?
28:23OK.
28:23Loud.
28:25Really loud.
28:25Like, bellow.
28:26OK.
28:27All right, everybody.
28:28You're cooking on country.
28:30Look at these beautiful surrounds.
28:32You've got five minutes to go.
28:33Oh, my God.
28:34Let's go.
28:35Doing this for Ray Lee.
28:37Hey, bro, where are we, man?
28:39On country.
28:42We just got each other there.
28:45I spent so long prepping my kangaroo,
28:48and I'm running out of time
28:50to be able to balance my flavours.
28:53Enough.
28:53Adjust, adjust, adjust.
28:55Think about how it eats together.
28:56Yeah.
28:57That happy place you go to.
28:58Yeah.
28:58I'm going to try so hard for it.
29:00Thank you, Mel.
29:02Good work, Tommy.
29:08Make it perfect, Pete.
29:09Come on.
29:10I'm about to.
29:11I'm cooking with kangaroo legs,
29:13which is a bit of a tricky piece of meat.
29:15By searing the kangaroo on the hibachi
29:17and cooking it very quickly in the oven,
29:19I'm hoping that I present a nice piece of meat
29:21to the judges.
29:23It's the moment of truth.
29:24I'm about to cut into my kangaroo.
29:29Oh, yes, Pete.
29:31Oh, that's OK.
29:32Nice and pink.
29:36It's very tender.
29:37Yes.
29:38Pete, that kangaroo looks so good.
29:40Thanks, bro.
29:42I'm tasting all the elements of my dish together
29:44and everything feels really balanced.
29:48It's tasty.
29:49Happy?
29:49Yep.
29:50Nice, dude.
29:52I just put a small circle of the warrigal greens
29:55at the bottom of the plate and the kangaroo on top of that
29:58and surround underneath the kangaroo with crispy saltbush
30:02and just decorate it with the ruby saltbush berries.
30:06I set myself a task of only using native Australian ingredients
30:10and I hope that I've done enough to impress the judges.
30:14Oh, Pete.
30:15He's making me so hungry.
30:17Seasoned, Kishwa?
30:19Yes, everything's seasoned.
30:22I want this plate of food to represent not only my Bangladeshi
30:26heritage and a nod to my heritage, but being Australian
30:30and what it means to be cooking here on country using these
30:33beautiful foraged ingredients.
30:35You happy with your chutney, Kish?
30:37Yes.
30:37Sounds absolutely delicious.
30:40I have my pondong and bush tomato chutney.
30:44That chutney is the star of this show.
30:46I have my beautiful wattle seed flatbread
30:49sprinkled with pepper berry salt.
30:52Oh my gosh, this is perfect.
30:55I have my Hari Ali chicken with saltbush
30:57and that beautiful central desert lime.
31:01I'm so proud of this plate of food.
31:05All right, everyone.
31:06It's time to finesse, balance and finish.
31:09You've got three minutes to go.
31:10Come on.
31:11Three minutes.
31:11Come on.
31:12Pick it up.
31:12Go, go, go.
31:19That's it, Pindo.
31:22I'm laying down the ghost cheese mousse
31:24as well as the woggle green pesto.
31:27Oh, that's a beautiful colour, Pindo.
31:29I'm laying down my tomato salad with this native spice mix.
31:34The sauce is like full on, so I don't want to over-season it.
31:37You taste it all together, Pindo?
31:39Yeah.
31:39Good girl.
31:41I'm serving it with a tomato gazpacho
31:43and a woggle greens damper.
31:46I've done something that I couldn't have ever imagined to do,
31:49but it's really yummy.
31:51Finishing touches in the desert.
31:53One minute to go.
31:54Come on, guys.
31:55One minute.
31:56Let's go, quickly.
32:01Why don't I just put all the things that I grabbed down?
32:04I've got literally nothing on the plate,
32:06and I'm running out of time to finish my kangaroo tartare.
32:09No cheese tacos!
32:12Yes!
32:14Come on, Tommy.
32:15I've got my waddle seed lavash, but I need to finish my tartare.
32:20Come on, let's do this.
32:21And I'm chucking this kangaroo tartare in the plate.
32:24Come on, Tommy.
32:25This is it!
32:2710, 9, 8, 7, 6, 5, 4, 3, 2, 1.
32:37That's it!
32:38Woo!
32:38Well done, guys!
32:39Well done.
32:40Well done, everybody.
32:41Well done.
32:44Well done, well done.
32:46Hey, what's up?
32:53Native ingredients are flavours that I'm not really used to using.
32:59I just don't know if it's enough.
33:04I don't know if it's enough.
33:07Of course, the cook today was all about cooking on country and cooking with those amazing
33:24indigenous ingredients you brought.
33:26It's just a beautiful setting here to be able to showcase our wonderful food from the
33:31bush.
33:32And yeah, it's just the perfect place to cook them.
33:35I'm really excited to get into it.
33:37Shall we start?
33:38Yeah, let's get the first one in.
33:46Hi.
33:50Wow.
33:51Wow.
33:52Keishwa, what have you cooked us?
33:54Beautiful.
33:55Sounds fantastic.
33:56You've got one in four chance of going home today.
33:57How are you feeling about that?
33:58I'd feel really, really upset if I went home today.
34:02I would really miss you guys.
34:05I've never used native ingredients in my food and if today I go home, I'll be so happy that
34:12I came on this journey on MasterChef and I came here and I got to come to the centre and
34:18just be here today in this moment and at least learn this because in that cookbook that I want to pass down to my children, yes, it is the cuisine of my parents who came here from Bangladesh, but also for me to incorporate what is Australian and to pass that down.
34:31Oh God, you're making me all emotional.
34:32It's true.
34:33How could you not be inspired by this?
34:34This is my biggest takeaway here coming on to MasterChef, to be Australian as well.
34:35Sorry.
34:36Sorry.
34:37No.
34:38It's not my biggest takeaway here coming on to MasterChef, to be Australian as well.
34:42Sorry.
34:43No.
34:44No.
34:45No.
34:46No.
34:47No.
34:48No.
34:49No.
34:50No.
34:51No.
34:52No.
34:53No.
34:54No.
34:55No.
34:56No.
34:57No.
34:59No.
35:00No.
35:01No.
35:02No.
35:03No.
35:04No.
35:05No.
35:06ty.
35:07No, no, no, no
35:10Okay.
35:11it's absolutely beautiful, Kisha and it's clear to me by your passion, and your tears that today, you don't wanna go home.
35:14So, thank you, Kishaw, I will test it out.
35:17It's so.. oh, hit me in the heart.
35:21Oh my goodness.
35:23Okay.
35:24she's really done all the ingredients justice and let them all stand out but they all just seem to
35:48fit in on that plate and it just really is to me a taste of a taste of the desert
35:54I love it this food is confidence you look at the bread it is buttery it's flaky the seeds lend a
36:02beautiful nuttiness and then there's Harry Ali chicken beautifully succulent beautifully seasoned
36:08and the whole plate of food just deserves to be here amongst all of this I mean how great is that
36:13it was just a triumphant dish I've got to say the chutney was like a bejeweled jewelry box of
36:22chutney if you have a mouthful of the flatbread with some of the chutney on top some of the
36:26chicken with the smoke and all of a sudden bang all those three things get out of here that one's
36:33going in the book isn't it it's just all added up to a full-on celebration of indigenous ingredients
36:40and with a homage to where she's come from and Bengali cuisine in terms of the chicken and the
36:46flatbread it's got everything about it going on she's done a fantastic job what a start let's go
36:52next one in let's do it all right depend up hello I'm just really really nervous because this dish is
37:02completely out of my comfort zone so I'm just hoping I've got enough flavor there to keep me away from
37:09today's elimination hungry for inspiration get the MasterChef recipes everyone's talking about at
37:22template.com.au slash MasterChef
37:25depend on what have you cooked I've made a tomato salad with a tomato gazpacho a woggle greens damper
37:40and some crispy salt bush a feeling knowing that you're in one of four chance of going home oh to
37:49be honest I'm terrified like absolutely terrified um I've been really close to eliminations before but
37:59I don't know I started off cooking really positively and now it's just getting really scary because it's
38:06making it so real what do you love about being here oh just the energy we're in Northern Territory
38:14I feel so privileged and honored in this beautiful place so I just don't feel I want to go home just
38:21yet thanks Supenda
38:36the tomatoes are lovely the gazpacho has has a lovely flavor I mean I love a damper with bits as you
38:58know you've made a few for me in the past discovering the little bits of sweet onion little pieces of
39:04oracle greens the flavors really works beautifully I think it's a delicious dish when I get all of the
39:09elements together gazpacho tomato the pesto the little goat cheese number I'm happy that I'm just
39:16not going I'm enjoying this because of the indigenous ingredients and that is all I wanted to do today
39:22yeah because that's the challenge that we set today I do get all those beautiful the pepper leaf I can't
39:30taste the warrigal green much some things like even with the bush tomato go with tomato but you can you
39:35can miss it you know you can over put something else that disguises the flavor kind of thing and I'm
39:41feeling like that now in a day where you're wearing a black apron I would think cooking a dish that you're
39:47really not you know a master art is a massive risk and I think that's what's happened today and I could
39:53see her in trouble all right let's go next one in yep I'm most worried because I only use native
40:01Australian ingredients in this dish it's definitely a risk so I hope I've done enough to survive this
40:07elimination so grilled kangaroo with wattle seeds oil sauteed warrigal greens crispy salt bush and
40:16a kwandong sauce I feel like the last two days has kind of changed you would you be fair to say yes
40:23yeah it's more so just an overwhelming feeling of appreciation of where what my home is to be
40:31experiencing this it's a whole new level of appreciation for what my country is and where I live I don't feel
40:40like I've experienced Australia prior to this visit I don't think I've met anyone that has come to the
40:48red center and and and not left moved and touched and was some kind of a different viewpoint on not
40:56just about food but about Australian culture so I'm glad that you've connected with that yeah
41:01okay Pete we'll taste it thanks guys thank you
41:23I really loved it I really love the wattle seed oil yeah and it just goes so beautifully with those
41:30seared warrigal greens the kangaroo on top and that's beautiful little gobules of the um central
41:35desert lime just goes pop and it just it's just beautiful what all seed oil warrigal greens and
41:42central desert lime those three things together that is absolutely epic and it is the perfect garnish to
41:51lift the flavor of kangaroo I love that he just went all in he got the chips and just went I'm gonna use
41:59all the indigenous ingredients and he's pulled it off that's a cracking dish the kangaroo is
42:04absolutely gorgeous and the you know the fruit sauce kangaroo and quandog is you know a match made
42:10in heaven I loved that the sauce wasn't too sweet it still had a tartness about it I don't think he's
42:16really tried these ingredients before here we go well I'm just gonna do all of those ingredients like
42:23he's so ballsy and I think it's very very exciting for a young cook to be able to produce that plate
42:29of food where we are with those ingredients shall we get the next one in all right Tommy hey guys
42:37I've cooked a kangaroo tartare with a bush tomato and mountain peppercorn sauce and a wattle seed lavoche
43:00awesome super emotional day for you yeah I think it was just because of you know being overwhelmed
43:09with where I am and also being overwhelmed with working with the native ingredients like I was
43:15scared that I couldn't balance the flavors well enough and that showing that kind of emotion
43:21obviously shows us that you know you don't want to go home today yeah 100% like if I do go home I get
43:27to see my baby boy miles can wait just a little bit longer for me and he just needs to give me
43:34like these next couple weeks and I'll be the best dad in the whole entire world to him I promise him
43:41but you just need to give me this little bit more time to to do this right no matter what happens
43:49you're gonna be the best dad said miles you're always gonna be the best out tomorrow thank you thank
43:53you thanks Tommy thanks guys if this was my last dish served in the competition I would feel
44:16absolutely devastated I just don't feel like I did enough
44:21talk about the brief today highlighting you know indigenous ingredients I think that
44:46Tata definitely does that for me where it stands out is that little lemon myrtle and native lemongrass oil
44:56really just sets it apart from what would be a normal traditional Tata it really makes it shine and
45:04sing for those who feel funny about eating kangaroo raw it's very dark but it's it's very neutral in
45:10flavor so I think it's a wonderful device to sort of say hey this looks really beautiful it's just dive in
45:15and discover the layers as we go the lavash is fantastic as well you know really wonderful
45:22textures I think he's done really really well when I saw him with the fish sauce it was just enough you
45:32know just to go with that's like the shallots and a bit of ginger and stuff in it I just think it was a
45:36lovely balance the kangaroo I think just kind of like it kind of starting to melt a little bit you
45:41know like with those beautiful flavors I just thought yeah I loved it I especially love those
45:46little saltbush crisps on the top
45:50the wattle seed lavash yeah money yeah take it to the bank that sauce was perfumed by the bush tomato
45:59yeah in such a subtle way but you could taste it with everybody yeah you could taste it through the
46:04lavash crackers with the wattle seed as well so you know for me the the big take on on on the brief you know I think he's he's definitely highlighted the ingredient in the
46:11that we brought very true well I think the best thing about that tasting is we saw four cooks and it's
46:20very evident that this place and your ingredients Raylene has truly touched those cooks and I think I know
46:26I know which one is going to send their maker home
46:35what a privilege it has been to be here with you all in one of the most stunning and important locations in our great country
46:42please join me in thanking Raylene Brown for joining us today
46:46I've had a wonderful day and I've really enjoyed watching you guys cooking with our beautiful in local ingredients from the central desert area makes me so proud and we're sharing the story from the heart so all of you showed us today it felt made you feel connected to country and that beautiful welcome that you had before you started I think it really centers us and makes us understand the
47:16the more the layers of Australia and we're right in the heart of Australia and I think it was just so a beautiful day I totally enjoyed myself
47:23Thank you so much Raylene
47:25Let's drill down in your dishes
47:31Kishwa chicken and flatbread
47:35Chicken and flatbread
47:36We thought it was clever
47:39Complex
47:41And
47:42It needs to be in your cookbook
47:44You're safe
47:46Congratulations
47:47You can join the others
47:56Pete
47:57You went all out with native ingredients mate
48:00Which was a big risk
48:02Your kangaroo steak
48:03Your kangaroo steak was cooked perfectly
48:04Your kangaroo steak was cooked perfectly
48:05But
48:06It was the water seed oil
48:08And
48:09Watergill greens
48:10And
48:11Central desert limes
48:12That elevated
48:13Your dish
48:14To
48:15Perfect
48:16Status
48:17You two
48:18Are
48:19Also safe
48:20Well done mate
48:21Thanks very much
48:22Thanks
48:23Thanks
48:24So it comes down to you two
48:29Tommy
48:32Tommy
48:33The kangaroo was a great vehicle for the tartare
48:37And the lavosh recipe was brilliant
48:41Dependa
48:42Your tomato gazpacho
48:46Was a far cry from any kind of dish that you've cooked for us before
48:51While it was tasty, we all struggled to identify
48:55The flavour of the indigenous ingredients that Raylene brought today
49:01So for these reasons
49:03I'm sorry Dependa
49:04You're going home
49:16Dependa
49:17We have absolutely loved having you here with us at Masterchef
49:21It's been the best
49:24It's been the best time of my life
49:26And
49:27Sharing it with these guys
49:29And each one of them
49:31Are such amazing cooks
49:32And they're really nice people
49:34And to have the mentorship
49:36From the four of you
49:37It's just
49:38It's
49:39It's
49:40It's been an absolute cracker of a journey
49:42And
49:43I don't think I can ever forget this
49:45You have cooked delicious dish
49:48After dish
49:49After dish
49:50After dish
49:51After dish
49:52After dish
49:53After dish
49:54After dish
49:55Throughout this whole competition
49:57From our hearts
49:58We wish you the very best in the future
50:01You have the springboard to do whatever you want right now
50:05And we can't wait to see what that is
50:07Thank you so much
50:08Unfortunately Dependa
50:10It's time to say goodbye
50:12I feel so privileged to be a part of this journey
50:15Good things come to an end
50:17And
50:18There's other things that are just about to begin
50:20Go Pindo
50:21Give it up for Dependa everybody
50:27Tomorrow night on Masterchef Australia
50:30We are flying towards finals week
50:33A mystery box that is feared and revered
50:37The everything box
50:40Oh
50:41They'll have their work cut out
50:43Never made a dish like this before
50:46I made kish kebabs today
50:48As they fight for a chance
50:50I gotta get cracking
50:51At the final immunity of the season
50:59We would like to acknowledge this filming was held on Aranda country
51:03And recognise their strength, resilience, capacity and cultural connection to this land
51:09This episode was filmed in Chiricha West Macdonald National Park
51:13And approved for reproduction by Parks and Wildlife Commission of the Northern Territory
Recommended
51:08
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