- 5 hours ago
MasterChef Australia - S13E19
masterchefaustralia australia masterchef cooking kitchens
masterchefaustralia australia masterchef cooking kitchens
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00:00Previously on MasterChef Australia, a mystery box by Michelin star master Chef Yomo
00:08This is my bento box.
00:10had them putting their own spin on a Japanese classic.
00:14A Middle Eastern bento box.
00:15Making mine Sicilian.
00:17I'm calling it the Brento box.
00:19The calibre of food was exceptional.
00:22Was inspired by my family.
00:24Distinct, unique, but was cohesive.
00:27You're absolutely bloody nailed it.
00:29Well done.
00:30It is so good.
00:32It was Depinda, Pete, Scott and Jess that won their chance at immunity.
00:39Tonight, the temperature rises.
00:42Where there's smoke, there's fire.
00:45Four contestants.
00:46Stay focused.
00:47One chance for immunity.
00:49I don't even know what I'm doing right now.
00:51And they'll need to bring a burning desire to get their hands on it.
00:56in the woods.
00:58We appreciate it.
00:59It seems infinity to the coach for us to take the night.
01:03The Buccańs team are looking for you, poor team members.
01:06With that playing that process , we won.
01:07That's just like touching the Mortal church,
01:09what could we wait?
01:10We kiss, we make up
01:12We're hard, then you're cold
01:14You're yes, then you'll know
01:15You're in and you're out
01:17You're up and you're down
01:19You're wrong when it's white
01:21It's black and it's white
01:23We fight, we break up
01:25We kiss, we make up
01:27You don't really wanna stay, no
01:30You don't really wanna go
01:33We're hard, then you're cold
01:36You're yes, then you'll know
01:37You're in and you're out
01:39You're up and you're down
01:41You're down
01:42Love, love, love, love
01:45Love, love, love, love
02:03That was awesome, Dan's awesome
02:05Thank you so much, Dan
02:06Oh, wow
02:08It doesn't just feel like another day in the MasterChef kitchen, a night cook
02:38in Masters Week. This place is like a fairytale tonight. The garden is lit up, there's fire
02:47everywhere. I've got no idea what to expect tonight, but it's like we've walked into a
02:54dream. Wow, my God. Good evening. How incredible is this? The amazing MasterChef garden lit
03:08up by fire. Unbelievable. And I hope you're all fired up, because at the end of this challenge,
03:15one of you will win immunity from Sunday's elimination. Dipinda, this is your third time
03:24in an immunity cook, so you must be feeling a bit confident. I'm feeling good. I'm just
03:28going to try and have fun. Scott, your first immunity cook. I'm excited. You're excited.
03:34Well, we're not just out here at night for the spectacle. That's because tonight's challenge
03:42is all about mastering the most ancient of cooking methods, cooking with fire. I'm pretty
03:51nervous. For me, cooking directly over a flame would be nothing more than a marshmallow on
03:56a stick, so I don't know how well I'm going to go. As Masters Week rolls on, so does the
04:04parade of Masters to walk through those gates. And tonight, we have someone who is dedicated
04:11to the art of cooking with fire. He currently runs not one, not two, but six restaurants.
04:22He's got one of 16 chef's hats. And his restaurants have featured on almost every hottest list there
04:27is. Please welcome, from Matilda159, Scott Figgott!
04:34I'm such a huge fan of Scott Figgott because he introduces the most ancient flavour in every
04:49single element without overpowering it. I mean, that's skill.
04:53Scott, thank you so much for joining us this evening. What is it about cooking with fire that you love so much?
05:00Ah, there's flavours that you just can't get actually cooking on gas. You can smoke things,
05:05you can char things, you can infuse. It's, it's the most primitive form of cooking and it's just
05:10a wonderful medium to actually cook great food. And what are you going to be showing us this evening?
05:16Well, I'm doing three dishes this evening. I decided to push myself a little bit as well too.
05:20Scott Figgott, such an amazing chef. I need to make sure that I listen really carefully and learn as much as possible.
05:28Really what I want to show you tonight is that there's different stages to the fire. There's smoke,
05:33there's the embers, there's the infusion of charcoal. There's so many different methods.
05:37Treat it with care. Be very, very careful, obviously, okay? You don't want too much smoke
05:42and too much fire and too many flames, okay? Otherwise, it actually tastes like an ashtray.
05:47That's not what you want. You want the subtle sort of connection, okay? That's what you really want to
05:51think about. That's what we're going to want to see at the end of the night.
05:54Scott really emphasises the importance of controlling the fire tonight because it's not
05:59like a gas stove where the temperature remains the same. So this is going to add another complexity
06:04to the cook tonight that we've not experienced before in the MasterChef kitchen.
06:09So, the first dish that I'm going to do is baby barramundi wrapped in paper bark and kombu.
06:14Yeah, I've got my paper bark that's been soaked already. What are you soaking in?
06:18Just water if you don't and it actually catches on fire and goes about 12 foot. So make sure that
06:22you soak your paper bark if you're going to, all right? Yeah, learn from my mistakes.
06:27So, three sheets of kombu wrapped down. I've got my barramundi here. Now, with this fish,
06:33I've taken the bones out already. I've basically butterflied it through the back.
06:37And then we're going to fill the cavity with some dill. Here's some thyme and some parsley.
06:41He's using a lot of aromatics to stuff the barramundi. It's a really incredible approach
06:47to cooking. Get a little bit of smoke through this one. You'll get the smoky notes that adhere
06:51to the fat in the barramundi itself. It's almost like you're poaching the fish or steaming the fish.
06:56Scott Pickett's Masterclass is incredible. I am just picking up so many tips watching this.
07:03Now, there's the barramundi wrapped. Ready. I'm just going to sit him over the fire. There.
07:08It smells so good. I've got the embers there. I've got the coals. Yeah, I've got the smoke over
07:15here and the flame. That's just gently going to go away. So, you can see the setup of that.
07:19Partially burnt wood here, giving a lot of smoke. Off to the side. Beautiful bed of charcoal down
07:26the bottom under the fish, yeah? So, it's quite strategic in the way you set out the fire as well.
07:30Beautiful.
07:31Next is a king prawn that's wrapped in my house-made lardo or pancetta. They're going to be,
07:39yeah, skewered, wrapped. I'm going to hang them up here. They're going to sort of smoke and cook
07:44gently, right? It's not direct heat over the fire. And we'll get the pop of the desert limes as well
07:49through this. The, you know, the roasted macadamia nuts as well. It's very Australian, yeah? Yeah, it's very
07:54Australian. I think it's much more Australian than the kind of, you know, that a big shrimp on the barbie
07:58really is there. You get that, you know, that fat protection off the pancetta.
08:04You're wrapped around and we'll do the skewers all at the end.
08:07I've never seen this technique before. Usually, I just throw the prawn straight on the barbie,
08:12so hanging it and allowing the smoke to permeate these prawns is a really interesting idea.
08:18Having fun? Learning?
08:19So much fun.
08:20Good.
08:21And the third one is an oyster. Yeah, that's going to be poached in the shell,
08:24yeah, cooked on the coal. Okay. Beautiful Sydney rock oysters. Now, the dressing for this,
08:30I have some smoked water. Oh.
08:32Yeah, it sounds really interesting. It's actually really, really simple. And so we get some water
08:36and then we get a log like this and then throw it straight in the water and just let it cool down.
08:41But we do that five times. In, out, in, out, in, out. You get this wonderful,
08:45smoky, but again, it's very subtle. It's very delicate.
08:47That's crazy.
08:49My mind is blown when he talks about smoked water because I'm just like,
08:53what the hell? Like, that, that's, you know, that's flavour in water. That's amazing.
08:59My timer's just gone off. I'm just going to grab that bar on Monday off now, right?
09:05Now, this you need to be careful because I'm getting down low into the fire here as well too,
09:09okay? So I'm going to cook straight on the coal. There's no flames, just beautiful coal.
09:14Yeah, they're going to poach just in the shell itself. I normally just eat fresh oysters,
09:20but the way he's just dirty grilling them and smoking them lightly in the coals, it's genius.
09:25So what I'm going to do is I'm just going to run over here and go straight on the fire.
09:31You give him 30 seconds just to crisp up that bacon. It is such a privilege to be here learning
09:36from Scott and I'm watching this master at work. So I hope that I can bring some of this into my cook
09:41tonight. Right, so grab these oysters. Yep, I'm going to sit them on a beautiful little,
09:46you know, naked rig. Time for the big reveal. I've got the butter on,
09:50just melting a little bit more to go over the top. Keep her open. Peel it back.
09:59Look at that, whoa. It looks pretty special, I must say, Jock.
10:03There we go, lashings of butter. Yeah. Yeah, fats flavour. And then I'm going to grab the little limes,
10:13straight off.
10:17And there you have three very simple dishes. You have the barramundi cooked in paper bark,
10:23get the oysters with smoked water and scampi caviar, and my take on a little prawn on the barbie.
10:29Well done, Scott. Thank you.
10:37All right, might be pretty obvious by now, but we'd like you to cook a dish flavoured by fire.
10:45You're going to have 75 minutes to complete your dish tonight. You've got access to all this
10:51incredible equipment. There's a great pantry set up over there. The best tasting dish tonight will
10:58win its maker immunity from Sunday's elimination. Ready, set, fire!
11:16Protein or no protein? Protein. I've already got an idea in mind. Scott demonstrated three seafood
11:29dishes tonight. Go Scotty. I love seafood and it's really inspired me to do coffee cured trout with a
11:36burnt citrus glaze, charred carrots and leek, and my beer and buckwheat damper crumb.
11:43I think this challenge hopefully will play to my strengths. I've cooked on the barbecue,
11:49I've cooked on fire before. I love cooking seafood. As long as I can get all these elements right,
11:55hopefully I'll do a good dish tonight. Scottie, this sounds amazing. Yeah.
12:02I grew up eating a lot of tandoori chicken and tandoori food, so my mind's gone straight to making
12:07a tandoori chicken with naan and a chutney to go with it. Tandoori chicken is classic on fire,
12:13so I'm just going to marinate it twice actually. I love tandoori chicken. I make this at home so often.
12:19My husband takes the lead and he, you know, he works around with the tandoori. Good job,
12:23depender. I do like the marination, the doughs. Is that the naan? It's almost done,
12:29and I'm just resting it on the side. I do all the prep work. I don't actually work with fire.
12:35Are you going to use the fire in different ways? Yeah, I'm going to try. Good job, mate.
12:39I know I don't have a tandoori, but I'm going to try my best to replicate that flavour with an open
12:43fire pit and a grill. I've done the naan dough. I've done the marinade and the chicken's marinating,
12:48so I'm going to cook that very soon. And all I have to do is start cooking it essentially and get my mint
12:54and a coriander chutney, which I'm working on right now. To make my chutney, I blend together
12:58mint, coriander, ginger, chilli, garlic, whole heap of spices and yogurt, and I mix it together.
13:05I really want to nail this immunity challenge and also I really want to prove to my husband that,
13:09you know what, I can work with a tandoor, I can work with fire, I can do what he does,
13:14but I need to get it right. Go Pendo. Well, Scott, that was epic. I think the guy's got so much out of it.
13:22If we see some simple dishes tonight, as long as they're well cooked, they're well seasoned,
13:26yet they're interesting, and there's a little kind of link to how they're cooking it over fire,
13:31then I'll be a very happy man. I think that's probably key tonight, simplicity. Yeah, because,
13:35you know, at the end of the day, there's only 75 minutes. I'm feeling a bit nervous about the
13:40expectation. I've not cooked over open flames before, but I have cooked barbecues a lot. I'm going to put
13:48the potatoes straight in there. I decide that I'm going to make grilled wagyu beef, a potato puree,
13:54and charred lettuce. As a bit of a fresh salad sort of element, I'm going to roast the potatoes with
14:00these gum leaves and make a puree, and I'm going to try and get the skins really burnt and then put
14:07them in the milk, infuse them with the milk before I make the puree. And this I'm a little unsure of.
14:20To make an interesting potato puree, I want to add roasted hazelnuts just for flavour.
14:25I hope this works. Yep. Hey, good work. Hey, work that fire, mate.
14:29The cook is awesome. It's so much fun. Being outside, it's a beautiful night.
14:40All right, Parksy. Uh-oh. What's happening, my friend? Hello. What's cooking?
14:44Hey, mate. What's happening? I'm doing a trout. I've just done a really quick coffee cure on it.
14:50I've charred the citrus off. So citrus glaze. So we've got orange, citrus, coffee on the trout.
14:54Okay. And then sear it off skin side. Probably on the hibachi. Okay. I'm thinking.
15:00So you've got a bit to do then. You've been cracking, mate, eh? Yes. I've got a lot to do.
15:04Yeah, manage your fire, manage your temperature, okay? Manage your cold. Biggest tip, all right?
15:07Well, good luck. Good luck, mate. Thank you.
15:13When I think about fire, I think about these amazing tacos that I ate in Mexico. So I'm going to make
15:20my take on carne asada taco. I went to Mexico with Emily, my partner, for our honeymoon.
15:26That was back in 2013. And we travelled all around Mexico and tried the food from
15:30north to south. It was such a great trip. And the tacos in Mexico are unlike anything you've
15:36eaten anywhere else. They're so simple. I should just try and suck them in.
15:41I know that my strategy tonight should be about simplicity. This is something that I've struggled
15:45with a little bit in this competition where I just want to pack flavour in and I end up
15:50kind of doing more than I need to sometimes. So tonight, I just want to put forward a beautiful
15:54meat taco with a beautiful salsa that will help tie it all together.
15:59Jess. Hello, hello. How are you? Yeah, good. Just a bit blind. I'll just stand straight up.
16:04That'll happen. Probably more than once in this show. I'm sure it will. Yeah, yeah.
16:07Hey, talk to me about the dish. I'm making tacos. Okay. It's going to be
16:11a beef taco. Where's the fire come into it? The tortillas will be cooked over the fire.
16:15Obviously on just on the flat grill. So I'm hoping that that will get some nice,
16:18you know, char. It sounds like a really awesome idea. I think it's quite simple. Yeah. To be
16:23honest. So you just have to execute perfectly. Good luck. No worries. Thanks. Go on, Jess.
16:28Good job, Jess. Go, Jess. Andy comes over and he thinks my dish is a bit simple. That could work
16:35really well for me. And I was aiming for simplicity, but I need to make sure I nail each of those elements.
16:40Otherwise, this dish will be a failure. I've done mostly most of my prep at the moment. The marinade
16:44that I'm using for the meat is quite simple. I've charred some garlic on the fire, the charred chilies,
16:51along with some orange juice and some salt. Got this, Jess.
17:00I'm going to just allow that to sit for a little while before I cook it on the fire.
17:03I'm just going to go and see if there's some, like, paprika in there.
17:10Where's the big block?
17:11You know what they say? Where there's smoke, there's fire! One hour to go!
17:18Hopefully these potatoes are cooking away.
17:29At the moment, my potatoes are in. I'm going to get started on roasting some hazelnuts.
17:34I just want to get them nicely toasted. Get those guys roasting off.
17:38After maybe a minute or so, I check on the hazelnuts.
17:42Oh, they're burnt already.
17:44And they're completely black on one side. Talk about managing fire and how difficult it is.
17:52Turn away for a second. This is a terrible start. So now, the hazelnuts are completely burnt like
17:58that. I have no idea what's happening with the potatoes. So, are they burning as well,
18:04or are they not cooking? Mate, feeling the pressure. I'm realising very quickly that I don't know too
18:12much about how to control fire. Get those guys roasting off. After maybe a minute or so,
18:26I check on the hazelnuts. Oh, they're burnt already. And they're completely black on one side.
18:33This is a terrible start.
18:36Got to find that balance, otherwise it's just going to be over smoked.
18:41I have a taste, and it's okay. I'm actually happy with the flavour. The burnt flavour is not bad,
18:49so I'm going to put these to the side. They should be okay for later. To go with my steak and puree
18:55with the lettuce. Just got to be switched on, stay focused. Time's ticking, Pete. Cooking with Scott
19:01Pickett looking over your shoulder is really nerve-wracking. You just want to do really well,
19:06and it adds a level of pressure that wouldn't usually be there when you're cooking, so there's
19:12no room for any more mistakes. Dipinda, that looks amazing, mate. I'm doing one of my best dishes,
19:19you know, for this challenge. Tandoori chicken, it's all about the chicken. I'm just hoping that the fire
19:24and these spicy flavours complement each other. Go, Dipinda. Go, Dipinda. Thanks, guys. Focus, yeah?
19:30I really want to get my chicken in skewers onto the grill, because I don't know how long that's
19:35going to take to cook. Dipinda? Hello. Hi. Hi. How are you going? Very good. How are you?
19:41What's happening? I'm doing dandere chicken today with naan, and I've got a chutney, which is done.
19:46Is your fire hot enough? Are you happy with it? Yeah, get that roaring. Papaya, right? Yeah,
19:51get it hot. Go. You know, and then it's all about the cooking of the chicken. Yeah. Yeah,
19:55the cuisson, as we say, really. Yeah. And that crust that you get in the tandoor,
19:58do you know what I mean? Yeah. It really gets that wonderful charcoal flavour while the, you know,
20:02chicken's still perfectly cooked. Yeah. Okay. I'll ask for more coals. Good luck, Dipinda. Thank you.
20:06Yeah, good luck. Go for it. Thank you. Go, Dipinda. Go, Dipinda.
20:09This fire is crazy. You need to know what's too hot and what's not, and every type of meat
20:16needs a different type of heat to cook. Dipinda, hey, there's some stuff to manage the fire here.
20:22If I can get that cooking right, if I can get the temp right, work around the cold, open fire pit,
20:27I think I should be okay. Yes, Dipinda. Smashing it. Okay, gentlemen, you've all done the rounds.
20:33We're looking for one person to win immunity, so what's going on? Who's a contender for immunity?
20:39He's got some Wagyu beef there, sirloin cut. Just hope that the potatoes are cooked, actually,
20:43because they went on the side there of the fire pit. You know, if you're going to bake
20:46your potato in cold and in your fire, get it right in there. You've only got 75 minutes.
20:51Chicken tandoori, looking pretty good from Dipinda. Jess is getting stuck in your tacos.
20:57Yeah, she's doing tacos. I like the sound of the idea. For me, it comes down to whether
21:00she can do it or not. Scott's doing a trout dish. I would love for him just to hero everything
21:05around that tree. Beautiful, fatty, fierce. Do you need much more than that?
21:09Go, Scotty. Scotty. We used to love going camping and fishing. We'd catch our own fish
21:15and we'd cook it on the barbie. We'd always make a damper. It's one of the favourite things that we
21:20used to do. The next thing I need to get onto is my beer and buckwheat damper. I want to use
21:25self-raising flour so I get a nice rise and a little bit of buckwheat, and the buckwheat will
21:30just give it a little bit of body and a really nice taste that will complement the beer. I need, like,
21:35a beer opener. Bottle opener. Oh, mate, your beer's open, brother. Oh, thank you. Good work, mate.
21:45I really need a beer right now. I add my beer and I just need to mix this until I get a nice dough
21:51consistency, and so I can put that in the camp oven and cook away.
22:01Yes, that's great.
22:03Enjoy it.
22:09Hope you're fired up, guys, because you've only got 45 minutes to go!
22:13Go, Scotty. Let's go, Pindy.
22:21You're doing great, Kendo.
22:22Good job, Kendo.
22:23How are you going, Jess?
22:25Just getting my face burned off by the hivashi, but yeah, good.
22:29Scott used a lot of native ingredients, and it's something that I've been trying to cook more with
22:34in this competition. So the key ingredient that I'm going to be using tonight are the kwandongs,
22:39which I'm going to put into a salsa along with some charred tomatoes with the beef tacos.
22:44Oh, yeah, Jess.
22:49I've started my kwandong salsa that I've also just thrown in the coals for a bit,
22:55just to try and get a bit of smokiness into the kwandongs.
22:58The chilli that I put into the fire right at the beginning is beautiful and charred,
23:02so I'm going to use it in the salsa.
23:04Where the hell has time gone? It's just flying.
23:09The kwandong salsa is coming together beautifully in the food processor. I've put the lovely charred
23:15tomatoes, some of the charred chilli, the garlic, some wattle seed that brings a beautiful warmth,
23:21and of course my kwandongs that have been lightly smoked.
23:24How is it? It's really nice, actually.
23:25Good, good, good.
23:26It tastes beautiful. I'm going to put that one to the side and chalk that one up as a win.
23:32Jess!
23:32Hey Mel, how are you going?
23:33How are you feeling?
23:34Good time is like going very, very fast today.
23:37Well, you're becoming very, very used to that notion, aren't you?
23:40Oh my gosh.
23:41Now how is the dish progressing?
23:42Uh, it's in pieces at the moment, but it's coming together.
23:45All right.
23:46I'm making tacos, so I wanted to keep it simple and going back to I guess my signature dish roots as well.
23:52Yeah, big flavours, done well.
23:54Exactly.
23:55Yeah, you got this.
23:56Thanks Mel.
23:58Just chucking this straight in the coals and doing a bit of a dirty...
24:01Just try it, try it, just try it.
24:03This dish should come together quite nicely.
24:05The meat will have a really deep smokiness and char from being cooked as a dirty grill on the fire itself.
24:12You've got this, Jess.
24:14I've never done it before, but I kind of understand the principles, so hopefully I can pull this off tonight.
24:19Hopefully no bones for Andy.
24:21Just think about the flavours and how you're going to plate it up.
24:24Look, I have to execute.
24:25That too.
24:28It's pretty.
24:29That's so hot, man.
24:31You got this, Jess.
24:33Yeah, it won't turn.
24:35Oh, kind of.
24:36I've got my skewers of chicken going on the wood-fired grill and they're taking a little bit longer than I expected.
24:41Good job they're turning.
24:42There you go.
24:43Yeah, there you go.
24:44Good job.
24:44It looks really good.
24:45I just literally use up all the chicken.
24:47I've got about seven or eight skewers.
24:49I just want to make sure they're perfect.
24:51Just leaving it there for a bit, kind of like resting,
24:53but cooking it at the same time.
24:55Go Pinders.
24:55Go Pinders.
24:56Go Pinders.
24:56I need to get my morn.
24:58So I've got about 40 minutes to go.
25:00My naan dough is ready and I start rolling out my naan breads.
25:04Love your work, Pinders.
25:05We make naan at home in actual tandoor, which has encased walls.
25:09It just sticks on with water.
25:11I know I don't have a tandoor today, but I'm going to try my best to replicate that flavour.
25:15I don't have enough time to fix up any errors, so I'm just really hoping for the best.
25:30Well, there's some big ideas, but can you handle the heat?
25:33You've got under 30 to go.
25:43Smash it at $10.
25:45I've got 30 minutes to go and I check on my naan bread.
25:49I know.
25:51I didn't expect this naan bread to burn, you know, into ashes,
25:55but it literally is burning on the log.
25:58See what I mean?
26:00I can't do this.
26:02I can't serve this.
26:04It's got like, you know, flakes of coal and fire.
26:07I mean, I can't serve this to Scott Pickett.
26:19Oh no.
26:22I'm trying to cook my naan bread on the coals of fire,
26:25but my naan dough is literally burning on, you know, the log.
26:29But it's got like, flakes of coal and fire.
26:31I mean, I can't serve this to Scott Pickett.
26:34Oh my god, I'll eat it.
26:36I can't serve this.
26:39I can't.
26:40I'm just trying to think how I'm going to do this.
26:44So, I seal off the base of the naan and I grab this grill with a handle
26:48and I flip it upside down to give it that bit of safety in it.
26:51It's just not working.
26:54Yeah, it's not working exactly how I wanted it to work.
26:57My first two naans have been absolute fails.
26:59I have no idea I'm going to do the third one.
27:01I need to come up with a better idea really fast.
27:03Let's go Tom Peek.
27:05Yeah, Peek.
27:06Yeah, Peek.
27:07Let's go, Peek.
27:10So, it's time to get the steak on.
27:12I'm hoping to get a medium rare.
27:17I don't know about getting it closer.
27:19And I'm just not quite getting the sizzle sound that I wanted.
27:25I feel like this is hotter over here.
27:28I decided to move the Wagyu to the smaller wood fire grill.
27:32That's where I burnt my hazelnuts really quickly.
27:34So, I feel like that's definitely going to have enough heat.
27:37We'll leave it here.
27:38We'll leave it here to caramelise because that's looking lovely.
27:41This is really difficult cooking with fire.
27:44Go, Petey.
27:45I'm just trying to cover the potatoes.
27:47I feel like whatever I think is going to happen,
27:50the opposite is happening.
27:53I'm just shifting the charcoal around to try and get it on top.
27:58If the potatoes aren't cooked, I'm in big trouble.
28:02I don't have a back-up plan.
28:04I'm going to check one. I'm going to check one now.
28:06I cut through the potato.
28:08Yeah, that's cooked.
28:09And it's cooked.
28:11It's cooked perfectly well.
28:13I'm so relieved.
28:16Depinda, do you want to taste one of those?
28:18Yeah, taste that one.
28:20So, I taste the chicken.
28:21Oh my god, it's beautiful.
28:23Yes!
28:25I'm super happy with it.
28:26Good job, Depinda!
28:27Depinda, I know when you smile like that, good things are happening.
28:32Is it true?
28:33I hope so.
28:34Yeah, I think so.
28:35I just tried a piece of chicken and it tastes pretty good.
28:38Great!
28:38I'm going to coat it with like a bit of ghee and like some lemon juice and fresh herbs
28:43just to freshen it up a little bit.
28:45Yeah, wonderful.
28:45But yeah, it's basically there.
28:47You're confident that you'll put up a dish that could really get you immunity today?
28:50Yeah.
28:51That's all I need to know.
28:56Hut, hut, hut.
28:58My poppy cured trout with the burnt citrus glaze is going well.
29:05I've got my charred carrots.
29:06I want to get my charred leek on so I run to the pantry and grab a leek and I throw it in the coals.
29:14Massive leek in the fire there, what are you doing that for?
29:17If I can get a really nice char on that leek and burn the outside, it goes nice and soft on the inside,
29:22I can slice that up.
29:23Yeah, beautiful.
29:25Feeling so confident in this dish, it's going to look really beautiful on the plate.
29:30It's nice and simple and I still think I've hit the brief in terms of using fire for flavour tonight.
29:36The heat is on!
29:3818 minutes to go!
29:39Let's go guys, you have to fend up.
29:46You can do this, dig deep.
29:48Beautiful Jess.
29:49Thanks man.
29:50What are you making?
29:51I'm making a beef taco.
29:54Tacos? Yum!
29:57It's tortilla time, I've got to get these tortillas on.
29:59I think they're only going to get full out of what I've made.
30:02The tortilla press isn't pressing them thinly enough, the edges are all frayed.
30:08I definitely don't have time to make more dough.
30:11But if I get them thinner, they might be better.
30:13Right now, I feel like I'm so far behind, so I'm trying to multitask as best I can.
30:19Go Jess!
30:20Go Jess!
30:21The meat I've left in the coals is ready, so I've taken the beef off the fire.
30:25Otherwise, it won't be ready to cut into.
30:28All right.
30:30I hope I've cooked this enough.
30:32You've got this Jess.
30:34Cooking on fire is bringing the pressure tonight.
30:36You've only got 15 minutes to go, come on!
30:3815, 15 you go.
30:3915's good.
30:4015's good.
30:41Yeah, 15's good.
30:46Good job mate.
30:50No, that's fine, take your time mate.
30:53So, I've had two fell nines, and I don't even know what I'm doing right now.
30:57I'll give it another shot.
30:58I just got the grill.
30:59I'm just going to use that as a safety net without getting too much of that burny,
31:04charcoal-y flavour.
31:05I just want it to be nice and brown and get that beautiful flavour in it.
31:08It's so scary cooking on fire.
31:10Good job, good job.
31:11Good job, Finda.
31:12Oh my god, that's perfect.
31:14It's crispy, it's just got the perfect colour, and it looks great, and I'm so happy with it.
31:19It's looking epic.
31:19Maybe, is it like taking it to the streets?
31:22I spent so much time getting this naan right, and I've got my perfect naan bread ready finally.
31:28So, I'm going to serve that one.
31:29Oh my god, my husband's going to be so proud of me.
31:31I'm feeling pumped.
31:32Like, I know I've got all the elements, I know the flavours are there, and I'm like,
31:37you know what, I'm just going to make a lassi.
31:39I'm making a smoked lassi, so with the yoghurt to go.
31:42It's like a drink.
31:42Yeah, okay.
31:43Beautiful, make sure it's smoky enough to be smoky.
31:45So, a lassi is a yoghurt-based drink.
31:48It's a very North Indian, very typical to the state of Punjab.
31:51Oh my god, you think you're going to burn yourself?
31:53You've got the cold.
31:54You're going to burn yourself.
31:55To make my smoked lassi, I take an actual piece of coal, and I smoke some yoghurt.
32:00Oh yeah!
32:00Oh yeah!
32:02And then uncover it to, you know, get that smoke flavour going.
32:07You had a pinder.
32:10Finish up in the food processor with a couple of cardamom pods.
32:13Is it smoky?
32:14Yeah, it's actually so good.
32:16That smoky flavour is there.
32:18Like, it's so good.
32:19You're doing so well.
32:21You're amazing.
32:22I've got my fish cured.
32:24That looks actually really good.
32:26I pulled the cure trout out of the fridge.
32:29It's looking really good.
32:30I add some oil to both sides of the trout so that hopefully it doesn't stick to the grill.
32:35You got this Scotty.
32:37Yeah Scotty.
32:38Orange, thyme, coffee, trout.
32:4310 minutes to go and my trout is on the grill.
32:48It sears straight away.
32:50It doesn't need very long at all.
32:53Trout is a thin fish.
32:55Once I've filleted it, it can overcook very quickly.
32:59Looks like the skin is a little bit stuck, which is not ideal.
33:05The skin is sticking to this grill and it's really hard to delicately get it off the grill
33:10with this huge spatula.
33:12It's just not working.
33:17I'm starting to panic because this is the main hero of my dish.
33:22I don't have time to re-cure or re-fillet a fish at this time,
33:27and so this is my only one chance to get a good dish up tonight.
33:40It's only 10 minutes to go.
33:44I can't keep fiddling with this fish.
33:46It's got to get off the heat.
33:48And so I take it off.
33:55Doesn't look great.
33:57The skin...
33:59The skin is...
34:01It's all crumbled and burnt.
34:04And I just don't think it's going to be a good element to my dish.
34:07I think I'll just get rid of the skin.
34:10I'm not happy with the skin, so I don't want it to go on the plate.
34:14I want to serve that skin. That skin is perfect for coal.
34:18Go Scotty!
34:19Go Scotty!
34:21I don't have a lot of time left and my main focus now is making sure that my plating looks really
34:27beautiful.
34:28You got it Scotty.
34:29My charred carrots are on the plate and they look really good.
34:32I've got my charred leek out of the fire. It's got a beautiful crust on it.
34:37Whew!
34:38So I'm hoping that my leek has got this beautiful charred smoky flavour from being in the coals.
34:45Fingers crossed it's enough.
34:47Beautiful, mate.
34:48Hope you're starting to get all your plates together because you've only got five minutes to go!
34:53Five minutes to go!
34:5552, 53.
35:02Okay, it's coming off.
35:04The meat gets up to the temperature that I'm happy with, so I take it off.
35:09Okay, let's leave that guy to rest.
35:14I'm pretty happy with the steak. I'm just trying to get my potato puree sorted and at least the,
35:19like the charred lettuce is done. So like, I might get there. I might get there.
35:24Go Petey!
35:26There's very little time left. I'm quickly trying to finish off the potato puree.
35:31Come on, Pete.
35:31Go on, Pete.
35:33I have the potato skins infusing with the milk with eucalyptus and the roasted hazelnuts to get
35:39this nice infused smoky flavour. Yeah, that's it. That's it. Potato puree is a very hard thing
35:46to pull off, so the texture is critical. I'm happy with the milk infusion with the potato skins,
35:54but I'm concerned about the roasted hazelnuts in the puree. I hope it doesn't make the puree grainy.
36:01Chuck the whole pot in there. Yeah, just put the whole bottle in there.
36:04I haven't done this before, so it's a bit of a risk.
36:07I'll have a little taste.
36:13I want the consistency of this puree to be really silky smooth.
36:17I'll have it done. I'm just not, I'm just not pumping it, that's all.
36:21If the texture doesn't work out, then the, the whole thing is done.
36:24All right, guys, it needs to be perfect. You've got three minutes to go. Bring it home.
36:29Come on, you did it! Come on, you did it, come on, you did it, come on, you did it!
36:35I'm running out of time, I think now. Everything's frantic. I'm all over the place.
36:40I'm trying to get my four basic elements done. I'm still working on these disaster tortillas.
36:46You guys need to pay attention to them. I only need four, and I need four good ones.
36:50Hopefully I can salvage something from this dry dough.
36:52Just make sure that they don't get too hard. The texture's wrong. It's just too dry.
36:58It's, it's a disaster. It is what it is now, so.
37:02I've completely run out of time to be redoing anything now.
37:09Do you think that fat's rendered down enough?
37:11Okay. So I'm slicing into the meat. The meat looks a little bit under,
37:15but however it's cooked, that's what I have to go with now.
37:18Hopefully there's a miracle and it all works together.
37:21I might go get some of the native mint. Get it on the plate!
37:25Yeah. So I've started to plate up my dish.
37:28I placed the naan, the cabbage, and I literally just put the chicken with a bit of chutney on the plate.
37:33The chutney's going to be the tying bow of the dish. Just going to tie the naan, chicken, the salad,
37:43everything together. So I just want the judges to really love the flavours.
37:49Yeah, that'll look beautiful.
37:52Five fires when you're playing with fire! 60 seconds to go!
37:56Go, buddy! Go, Pindar! Go, Pindar!
38:03Gorgeous. Perfect. Get it on the plate!
38:08The colours are really amazing. Come, mate. Finish strong.
38:11Good job, Pindar. Here's what you don't want to hear!
38:14Ten! Nine! Eight! Seven! Six! Five! Four! Three! Two! One!
38:23That was insane!
38:42That was crazy because I've never done this much fire action in my entire life.
38:46But this is kind of like a game changer and like for the first time I'm actually doing it
38:50by myself. So I'm quite proud of what I've made. It was so much fun and like this is amazing.
38:59There was fire. There was smoke. There was drama. There was Scott Pickett. What was there not to love?
39:08What we're looking for tonight is the best dish to win immunity from Sunday night's elimination.
39:13The first dish we'd like to taste belongs to... Jess!
39:23I have mixed feelings serving this dish to the judges. I'm definitely not happy with my tortillas
39:28and even though the meat looks a little bit under, I'm hoping that it's cooked enough for the judges.
39:33Okay, Jess, what have you cooked over the fire? Today I've made carne asada tacos with a Kwondong salsa.
39:42Beautiful. Well taste.
39:52Bit of a mixed bag. The tortilla just didn't work out for you. It was just too dry, which is a shame because like a good taco like lives and dies by the tortilla.
40:16Then we go to the beef. The piece that I had was cooked nicely, but I'm looking further down the line.
40:22There's a couple of ones that are a bit more blue. So I'll wait and see how those guys go on that.
40:29When you carve a piece of meat, always carve across the grain, right? If you can see here,
40:33obviously the cuisson or the degree of doneness of the meat for me, it's blue, right? Now I don't mind rare
40:40wagyu, but still a little bit under for me. But I love the concept of the dish. The salsa is
40:45smoky. There's this punch. There's this kick. It's sharp. It's beautiful. Yeah, that's an absolute stunner.
40:54Love how much that you are embracing Australian ingredients and wanting to work them out and work
41:00out how to make them yours. What was the highlight for me was the chillies that had been in the fire
41:06pan. It's tough cooking on fire, isn't it? But you know, the more you do it, the more addicted you get to
41:12it, and the more you'll find your flavour and you'll find your vibe in it. So keep going with it.
41:16Don't give up. Thank you. Well done.
41:25Next stop. Scott.
41:31Walking my dish up to the judges. I'm really happy with how it looks. I think I've ticked the box in
41:36terms of using fire as flavour tonight. I'm hoping there's a nice smoky flavour in my fish without the
41:43crispy skin. But I'm thinking maybe I should have left the crispy skin on this trout.
41:55Enjoy another taste of MasterChef with full masterclasses,
41:59best bits and delicious exclusives at 10play.com.au slash MasterChef.
42:12All right, Scott. Tell us about the dish, mate. Tonight I've cooked a grilled,
42:17coffee-cured trout with a burnt citrus reduction, charred carrots and leeks and beer damper crumb.
42:25What were your biggest challenges? Everything cooked a lot faster on the fire. Fire management
42:33is not easy. You've got a very difficult job. Yeah, thanks, mate. I know.
42:40Are you happy with the dish in its final form? I love the fattiness of trout and I think the coffee and
42:48the smoke and the citrus, all of those things hopefully create a really interesting eating experience.
42:56There's a lot of flavours going on here, a lot of little complex kind of elements to the dish.
43:01So just talk me through the thought process of the damper. I guess the damper element came from me
43:06from my experience of going camping as a kid and we'd always make damper and that crunchy bread sort
43:14of element. And did you drink the beer as a teenager or just put it in a damper?
43:18Oh, always quality control. Always quality control.
43:34It's gone. I rather liked it. Your trout's cooked beautifully but I wish you'd kept that skin on there, man.
43:57I don't know what was going through your head. You thought it was like burnt to a crisp or because
44:04you didn't like the look of it? Didn't like the look of it. It all sort of like crunched up.
44:09I think a lot of the fire flavour ended up on that skin which you then removed.
44:13I think something that you need to understand when you cook on fire is that there's an element
44:19of char that you can take things to. It is crispy, there's charred and then there's burnt.
44:26And that skin for me when I saw it on your chopping board was actually cooked perfectly. That's how
44:29I would cook a piece of skin but that fish is cooked absolutely perfectly. The sauce was brilliant,
44:35it was sharp. Lots of the smoke for me came through the leak. Yeah, good balance of flavours.
44:41You definitely delivered and I think did you learn a lot tonight too, so well done.
44:46Thank you. Thanks Scott. Next up, it's Pete please.
45:07Ever the elegant cook, what have you made for us this evening?
45:10This is a Wagyu beef potato puree and charred lettuce. Okay, so tough challenge tonight. How
45:21did you find it? Really difficult. It's just a little bit out of my depth I think at the moment
45:28and I think it's on its way to something but it just didn't quite work out. All right,
45:35well look, enough theory. Let's eat and let's talk about it. Sure.
45:40Let's eat and let's eat and eat.
45:44Let's eat and eat and eat.
45:46Let's eat and eat and eat.
46:09Your steak, actually it was really nice. There was good flavour but it could have been great flavour.
46:16If you had got more caramelisation on there, it would have been more flavour. Okay.
46:22Patera puree. All the right intentions, all the great ideas, eucalypt inside,
46:27browning the skins, putting it in, it was like all amazing. It just didn't work out for you.
46:34Maybe you might have hidden it but the nuts highlighted how grainy the puree was. For me,
46:39I was just like, oh that's grainy and that's also very grainy. Yep. The beef for me was cooked perfectly
46:47but yeah, just more crust, more fire. Just get it going in the coal. Sure. Solid effort and enjoy
46:54cooking over fire. There's so much to learn. There's so many variables so keep going. Thanks Pete.
46:58Thank you. Thanks guys. I accept the feedback from the judges. I'm happy that they're happy with the
47:05steak and I've learnt a lot so I have a lot to take out of this and try and perfect for the future.
47:11Next up, Dependa. Tonight's brief was to incorporate the flavour of fire in our dishes
47:20and I've used fire in about five different elements. I know the lassi's there, I know the chutney's there,
47:27the chicken's there, the naan's there. I'm just so happy with my dish and I think I've nailed it.
47:33I want the judges to love it as much as I love it. If the judges didn't compliment my dish,
47:38it's going to make me tell my husband to move aside and here I am in charge of the tandoor.
47:51Dependa, what have you made? So I made tandoor chicken with naan with some mint coriander chutney
47:59and a smoked lassi. Wow. How's the chicken cooked? I tried a piece.
48:06It was pretty good. Pretty good. But then, yeah, I like... So it's cooked perfectly?
48:14I think so. Check yourself, girlfriend. How is it cooked? Perfect.
48:22There you go. Wow. There you go. There it is.
48:30Alright, let's test it.
48:52Dependa.
49:09Excellent work. The challenge was to taste the fire and I can taste the fire in leaps and bounds.
49:16So I can taste it on the bread. I can taste it on the chicken. And a smart move by simply putting
49:24lemon juice on it because that actually lets you taste the smokiness. Thank you.
49:29That chicken for me is absolutely stunning. It's perfectly cooked. There's a great amount of char on
49:37there. It's captured the essence of the fire and the flame. And then we get to the lassi. It was
49:42interactive. It was beautiful and it was really well thought out. And now when I drink it, absolutely
49:47stunning. And I think I might start doing charcoal buttermilk lassies at Matilda actually. It's inspired me.
49:53So thanks very much. That's a big nod, isn't that? Look at that. The student teaching the master.
49:59That's very, very impressive. It's brilliant. Your chutney was fantastic. And what makes me really
50:08happy about you showcasing such an old school technique like the charcoal and covering it,
50:15it's the original smoking technique in so many ways for South Asians. You don't need to have a fancy
50:21smoking gun to impart smoky flavour like that. Well done. Thank you.
50:27Depinda, a pretty simple word for me describes that and it's tasty. As soon as you said,
50:34we have this for dinner all the time and it's a winner, making it better by the use of fire
50:40was all you needed to do. I can't fault anything on there. And I did not think I would like that.
50:46The judges loved my dish. Scott loved my dish. I don't think I can be any happier.
50:52Normally, we'd need a discussion for tonight, but no need Depinda,
51:00because there is one clear winner tonight and that's you. Well done.
51:08So, Depinda, that means you are safe yet again from Sunday's elimination. How's that make you feel?
51:15Really good, but weirdly, like, uncomfortable. Like, yeah. Is it that massive tiger on your back?
51:25Yeah. You are officially the one to beat.
51:33Scott, mate, thanks so much for coming in and being part of what was an epic round of fire cooking.
51:40Yeah, well done to all four of you. Thanks very much for having me and good luck for the rest of the season.
51:46Give it up for Scott Pigott, everyone.
51:51The rest of you, you all need to go home. Get some rest and we'll see you here on Sunday. See you, guys.
52:01Winning immunity the second time round, you know, has really reassured me I'm on the right track.
52:05If I continue to do what I do, I could potentially go a long way. So, I'm just going to keep at it.
52:10All right. Thanks, all right. Thank you.
52:11Well done. Queen Tindo.
52:14Woo!
52:15Queen Tindo!
52:16Queen Tindo!
52:17That's the card!
52:21Sunday night on MasterChef Australia.
52:24Curtis Stone, everybody!
52:27A Curtis Stone elimination.
52:30Let's get down to business.
52:31With huge stakes.
52:33If the steak's not cooked perfectly, it might be curtains.
52:36And they'll need to prove.
52:38Definitely a strength that we're playing to today.
52:40But they're a cut above the rest.
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