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00:00:00Previously on MasterChef Australia...
00:00:03Please welcome...
00:00:04Naughty Barrow!
00:00:06She kicked off a week of culinary wonders...
00:00:10Oh, wow.
00:00:12...from down under.
00:00:13This is mind-blowing.
00:00:14Keep on cooking this way.
00:00:17That's next level.
00:00:19That really did blow my mind.
00:00:21But a cook along with Curtis...
00:00:23Can you keep it up? Come on guys, you can do this.
00:00:25...was the end of the journey for Theo.
00:00:27You are definitely ready to open that bakery.
00:00:29And we should be the first customers.
00:00:31I think I see Chef.
00:00:32And an ice cream worthy of winter...
00:00:35This ice cream is a velvety masterpiece.
00:00:38...was a massive win for Laura.
00:00:41Your creation is in stores at Coles.
00:00:44You also just want immunity.
00:00:48Tonight, an elimination...
00:00:50...with the most adored Aussie culinary legend.
00:00:59Oh, it's really coming down.
00:01:00It's really raining.
00:01:01This is like Survivor.
00:01:02Survivor in the kitchen.
00:01:03At the start of this competition...
00:01:04...I didn't even dream to get this far, so...
00:01:05Oh, well.
00:01:06Keep on going.
00:01:07I know.
00:01:08What are we doing?
00:01:09What are we doing?
00:01:10What are we doing?
00:01:11What are we doing?
00:01:12What are we doing?
00:01:13What are we doing?
00:01:14Oh, yeah.
00:01:15Let's go, everybody.
00:01:16Come on down.
00:01:17What is going on?
00:01:18Is there going some sort of auction or something?
00:01:19This could be the time versus thingy thingy.
00:01:42Hello everybody.
00:01:43hello everybody if you weren't feeling the pressure before setting foot in here
00:01:49you will when i remind you you're on the brink of the top 10
00:01:53this elimination is the final hurdle before hitting that master chef milestone
00:02:06you're all here back to win so this should be the goal that you all have your sights set on
00:02:12snez you've absolutely smashed your former ranking i've never been in top 10 so for me
00:02:19hitting it and in back to win it will be massive but i'm so nervous just looking all these guys
00:02:25they all want the same thing as well but it would mean a world yeah this pantry of hidden goodies
00:02:31you see up here has been handpicked by one of australia's most adored legends
00:02:37oh this person is the heart and soul of australian cooking
00:02:46for over 45 years she's been creating a legacy of recipes that we'll be using for the rest of our
00:02:53lives australia and the master chef kitchen would not be the same without her you know her name
00:03:01you know her face and you love her food we reserve the words national treasure just for her
00:03:10oh please welcome the brotha valley's brightest star
00:03:17oh yes maggie beer
00:03:19oh my gosh it's maggie beer i love maggie beer every time i talk about maggie beer i start tearing
00:03:38it's ridiculous the world it's not just australia the world loves maggie beer this is so happy
00:03:46how are you i'll take that
00:03:53maggie we are so excited that you're here i'm so pleased to be here myself
00:03:59i think there's a few faces out there they're pretty pleased as well these guys are huge fans
00:04:05callum it must mean so much to have an absolute icon of our industry on your doorstep oh 100
00:04:13i think like barossa valley is known for wine and for maggie i feel like there's people go shiraz
00:04:17to make it here oh hi maggie i'm such a huge fan this is actually the second time i'm meeting you
00:04:30you probably don't remember the first time i was in the gold coast for a conference and i
00:04:35spotted you from the corner of my eye in the ladies um bathroom
00:04:41and then i waited outside and then you came out and i was like oh my god hi maggie
00:04:45and you're like oh my gosh she scared me i'm just glad you didn't ask for a photograph in the
00:04:51bathroom no i waited outside so this is about eight years ago i'd be really embarrassed if maggie did
00:04:58remember me but yet i've been a fan of maggie's for as long as i can remember cooking you had a big
00:05:04birthday this year maggie i did i did how did you celebrate three parties if you're turning 80 you just
00:05:14have to really go for it sounds like you still got it maggie i'm not giving it up
00:05:23okay the constant battle in this kitchen it's time versus ingredients and that is exactly what this
00:05:31elimination is all about this is how it's going to work up here you see the pantry hidden under these
00:05:39cloths are 12 groups of ingredients the clock starts at 90 minutes with whatever is in the first
00:05:47bundle of ingredients every five minutes a new batch of ingredients will be revealed that'll beef
00:05:55up your pantry but slim down your cook time you can start cooking whenever you want but be warned
00:06:02you'll only be able to use the ingredients that have already been revealed it's a balance it's a
00:06:09balance today i think ideally all i need is about 45 minutes a beautiful fish and some aromats to pull
00:06:16off a great dish but i'm gonna have to wait and see what's underneath these cloths okay even though maggie's
00:06:22been in and out of this kitchen dozens of times she's never set this challenge before
00:06:29and today maggie has put her own cheeky little spin on it we still in love with maggie or yeah yeah
00:06:41maggie can you please tell us a little bit more about those ingredients ah well all those ingredients
00:06:49i love but some i love more than others and i'm a risk taker and so you have to be ready to put your
00:06:58skates on if you do what i might do wow good advice i'm just hoping that there is going to be some maggie
00:07:07beer juice there and lots of fresh ingredients which is what i have in my pantry at home as well
00:07:14all right let's get started
00:07:18good luck thank you thank you
00:07:21okay crew we're going to start with 90 minutes on the clock and
00:07:27pantry staples
00:07:36hey i'm all for staples but i don't think there's quite enough to make an interesting
00:07:40dish even with all the time in the world so i'm going to hang on a little bit longer here so
00:07:45any takers tempting but nah tempting it's a lot of time some of you need more time than ingredients
00:07:53you're looking at me no i didn't look at you
00:07:58no bakers in the room heaps of bakers i just feel like a savory i know that i can do pastries
00:08:05but after sweet week i'm really wanting to do something savory and i'm trying to use my x-ray
00:08:10vision to see through these fabrics that's covering these ingredients but of course i can't
00:08:17so i'm just waiting alana what are you more of a time person or an ingredient person i'd like more
00:08:23time and i'm happy to work with less ingredients if i need to i think you've got to start thinking
00:08:29what do you need along with these pantry staples to make a cracker of a dish that is going to keep
00:08:34you in this competition because that's what today's all about yeah it's a super strategic
00:08:40cook today and i think i need a little bit more than just the pantry staples five minutes gone off
00:08:48your cooking time that means more ingredients so if you decide to start now you'll have 85 minutes
00:08:57left to cook and to add to the pantry staples
00:09:00a selection of fruits so we have granny smith apples ruby red grapefruit figs it's the best fruit
00:09:10bowl ever have i got any takers who's dabbling anyone like kind of thinking oh audra hello i'm
00:09:19really confused right now oh my god that's so tempting because i'm torn about whether i go sweet or
00:09:25savory those figs are calling me i could make a dessert but i'm hesitating because i'm thinking
00:09:32should i wait for a savory should i wait for a savory alana you've got one leg nearly going yeah
00:09:39i'm ready i'm very tempted but i i might wait one more one more time is a ticking if you're gonna go
00:09:45you might as well go oh this is so tempting to go but i would love some flavor bombs to come out
00:09:54because i think with the fruit and the pantry staples i could come up with something spectacular
00:10:00time is a ticking away and remember when i reveal these next set you've only got 80 minutes left so if
00:10:06you want to get the best out of these you might want to think about going pretty soon it's gone so
00:10:15well all right there's 80 minutes on the clock and with the pantry staples and the fruit selection
00:10:23the next set of ingredients are
00:10:25flavor essentials oh here we go i'm out i see ginger i see vincotto there's vanilla plus all of that
00:10:39amazing fruit and the pantry staples i can create a really fresh zesty fruity dessert from this okay we
00:10:47have red onion brown onion chia koji versus finicotto you've got the beautiful fruit selection down
00:10:54there your pantry staples it is game on i reckon so i've got 80 minutes to cook up an amazing dish
00:11:03so i'm going to do a little biscuit tart which is going to be like a lemon and ginger base on it
00:11:09and then some sort of cream flavored through the middle with a bit of a jam and an ice cream and some
00:11:15wheels i'm still conceptualizing a dish but first things first that i'm thinking is that i want to
00:11:22do a really beautiful biscuit kind of pastry tart shell it's a little bit different but i think it's
00:11:28going to be something the judges are going to love and 80 minutes i think i've got just enough time
00:11:33because i have not only a biscuit base but ice cream and all the various jams my diplomat cream to make
00:11:40but i need to get them started super early because i don't want to waste the extra time that i've been given
00:11:45oh shit you've totally confused me now oh oh it's so tempting and i'm also conscious of the fact
00:11:56that i'm always fighting against time maggie finicotto verges that is you to a t well it is
00:12:04i'm always looking for that acid balance in food so it's bright in your mouth and that's where i use
00:12:10verges every day and with all that umami in the flavor bombs there's so many things you could do
00:12:17audra surely
00:12:25if you're gonna go you gotta go because you're losing time by the minute if you wait like
00:12:30audra just did she's got three minutes i could have bloody gone just now i'm actually in a bit of
00:12:37a panic but totally running with my gut right now i'm thinking you know what i've got 80 minutes
00:12:42i'm just going to go sweet snaz i thought this would be your jam this is my jam
00:12:49so close so close what's stopping you snaz
00:12:53you're right
00:13:01wow i really think this pressure is really starting to get to people surely ben you're getting antsy
00:13:07no no she's good really so many beautiful things under here andy i wouldn't want to miss out
00:13:12but i just gotta take your breath and just hold my nerve here and wait for something i'm really
00:13:16happy to cook with probably could have gone a little bit earlier however i'm loving that i've
00:13:22got the virtues on a vinocotto and things today i'm going to be making ricotta and caramelized
00:13:28fig tart and even though i've got 80 minutes to cook i'm not sure if that's enough time
00:13:33i've just got to move really fast because in this kitchen i don't i don't move very quickly
00:13:40sometimes so no i've got to move fast you're doing good just keep hustling i love making simple
00:13:47dishes so i'm going to make a egg raviolo it's going to be stuffed with burnt butter infused ricotta
00:13:54and also i'm going to make this gorgeous like a little saucy broth yeah love it so we've got alana
00:14:01audra and schnezz cook it away i've actually done this challenge before and last time i did it i
00:14:08thought the best strategy was to wait near the end and have all the ingredients under the sun to work
00:14:13with but not very much time but it was very stressful so to be honest i'm kind of thinking today
00:14:18maybe the opposite strategy might be the way to go righto guys 75 minutes left on the clock and your
00:14:24next batch of ingredients are yes veggies calum's gone he needs no more so we have parsnips sweet
00:14:35beautiful french beans globe artichokes yum there's so many things that you could do here i feel like
00:14:41andy i'm at the market and you're trying to sell it to me i reckon i could get a job eh capskims for two
00:14:46for five bucks these are free you can take them i'll give them to you what are you thinking i'm
00:14:52thinking i might go a dessert so you're going sweet mate yes that's the plan i've made my decision
00:14:57now and i'm actually feeling pretty good i think by using that full 75 minutes and going quite early
00:15:02i've got the time to try and do something dessert-y and maggie beer and i are both from the brossa and
00:15:07i do see around so yeah i want to cook something that she's going to be really impressed by
00:15:12so when i think of maggie beer i think of south australian icon and the second thing i think of
00:15:16is verjuice so i'm going to do like a celebration of verjuice is the dish i'm starting with a
00:15:22little lemon verjuice um parfait i'm going to do a verjuice and beetroot granita and sorbet that's made
00:15:30from verjuice we'll see how that plays out by making my dish all about verjuice today i know that
00:15:34i'm using one of maggie's favorite ingredients which is a good thing and a bad thing at once right
00:15:39because i know she's going to like the flavor but she's very familiar with it so there's not
00:15:42going to be a lot of wiggle room to hide if it's not perfect you got chilies in there andy no chili
00:15:50oh come on i'm getting a little bit nervy i'm starting to get a little bit stressed now some
00:15:58people are out there often racing and i'm thinking i've got to give myself enough time to pull off a
00:16:03great dish am i sweating yes you are like i thought i was going to do a seafood dish at the
00:16:09beginning of the cook but really need to push myself do some crazy techniques work on some unusual
00:16:16flavors and show the judges something different okay guys i've got something else to offer you
00:16:23as soon as i reveal this you will have 70 minutes left right next batch ingredients is one time
00:16:35yeah oh wine the barossa is about Shiraz Shiraz and Shiraz you know wine emits a lot of flavor but
00:16:42i'm really hanging on for a protein i just don't want to drop below 60 minutes one more minute may
00:16:48as well right now are you ready i want to see their faces this is the trick maggie is already
00:16:56getting excited about this i am i am it's a love affair with what's in there you're making us nervous
00:17:05so as soon as i reveal what is under the cloth you will have 65 minutes left rip the band-aid off yeah
00:17:13bit of protein come on we are i don't know should i go
00:17:28so you will have 65 minutes left and you will have all the ingredients that have been revealed so far plus
00:17:36so we have here smoked oak stong chicken livers duck hearts marrow buns we've got some lamb sweet bread
00:17:55and we have some pig jaws or chicks look at all that flavor and texture
00:18:00the time is definitely ticking in my head and offal is delicious when it's cooked right but then
00:18:09i'm so tempted to see what's under the other cloths i loved getting cooking that offal myself if you
00:18:15want to impress maggie beer there's one way to do it let us go mate do it if you're gonna go i'm gonna go
00:18:21go i want to impress maggie and these are incredible ingredients if you know how to cook them um i'm
00:18:33thinking of making a sweet bread tart i'm gonna layer it up make a little caramelized onion and
00:18:38then a contour at the base i need to get my tarts in the oven asap it's definitely a risk you know 65
00:18:46minutes is not a lot of time to make such a technical dish i just hope i can pull it off
00:18:51come on sarah how you going nana good i like the sound of your dish can you tell me what i'm doing
00:18:59you're making tarts with a ginger and lemon yeah just over an hour yeah thank you all right
00:19:11are they still going over there
00:19:16deckers i don't mean to interrupt your thought process but i want to know do you think there's
00:19:19some seafood under there uh i love everything i'm seeing now already so i've sort of thrown seafood
00:19:24out of my brain and um i do love a bit of awful so i'm i'm kind of leaning towards using that yeah
00:19:31well you've got about 61 minutes now yeah but there's more to come yeah but less time just a reminder
00:19:39about less time so you know it's interesting okay next patch of ingredients you will have 60 minutes
00:19:47we have pork and poultry which i love but i'm still just interested in this awful heart heart heart
00:20:13so thank you grazie i think it's a great way to showcase the cook that i've become let's do it
00:20:22um so today i'm making beef tongue and chicken liver skewers all done over the hibachi i'm gonna
00:20:29have uh toasted cabbage and then beautiful pickled cabbage using that verdure i do not want to go home
00:20:35i'm really hoping this is an elevated dish today 60 minutes i think i've got a bit of a healthy balance
00:20:41with the time and ingredients to pull together a great dish that's good
00:20:49what are you making jamie just cook a beautiful piece of chicken make a delicious sauce and treat
00:20:53veg well like maggie loves simple flavors beautiful i got 60 minutes decided to pull the trigger when i saw
00:21:00the poultry um so i'm gonna char chicken over the hibachi i'm really gonna get the bones of the chicken
00:21:06roasted down with some pancetta maybe a few other things i want this white wine sauce to be balanced
00:21:11out with some miso butter and dijon and try to get a little puree out of our uh out of our eggplant
00:21:17main thing i need to look out for is just getting everything done in time when i was on the show
00:21:21every cook was 60 minutes so this is just back in my wheelhouse i suppose
00:21:28uh waited this long to cook because i wanted to core ingredient a chicken so i'm going to do a hand-seared
00:21:34uh supreme of chicken and i'm going to incorporate the smokiness of this tongue somewhere into the
00:21:39dish black apron today absolutely don't want to go home i'm going to cook like a demon and uh fingers
00:21:43crossed i'm glad you're both still here you know show his bravery everyone is now cooking except
00:21:52depinder and ben ben playing the long game now what are you hoping that's next uh i really want some
00:21:59seafood yeah whatever i'm cooking is going to be cooking quick i can cook the quail very quickly so
00:22:03i'm happy with that so i've got plenty of time to make up yeah yeah and if there's fish even better
00:22:07but what's the minimum amount of time i'll do fish at 35 in all honesty yeah yeah depender what about you
00:22:13whole spices powdered spices anything any spice is that a little prayer then for spice i've been praying all
00:22:20morning i am worried because i would like to play to my strengths and make a curry but so far i don't have
00:22:28any herbs i don't have any spices but i'm thinking if i've waited this long i may as well just wait a
00:22:34little bit longer i just need the right ingredients all right guys you'll have 55 minutes left the next
00:22:42ingredients are grains black lentils still cut oats frica spelt grain and semolina
00:23:01no takers yeah it's a pass for me hard pass not very spicy is it oh my god there's no way i'm using
00:23:09those today i'm gonna wait it out i know this is a risk i know i'm wearing a black apron but i just
00:23:15need more ingredients i'll do a 50 if i have to there are a few surprises let me tell you pleasant ones
00:23:21oh good ones it is smelling good out there though i must say there's a lot of work going on out there
00:23:27those beautiful onions yeah yeah i can just smell the onions
00:23:30what are you cooking okay i'm gonna do one big raviolo that's gonna have our egg and i'm making
00:23:50brown butter ricotta inside as well it sounds wonderful yeah i wish i waited one more i was
00:23:54about to say any regrets those vegetables there were just me i think i got too excited but that's
00:24:00okay and it's given you more time to get to do it by not waiting for that next one i hope you like my
00:24:06idea maggie i love your idea i want to taste the end thank you oh my god yes it'll be thanks maggie
00:24:14oh my god are too many things up here time is just going so fast i had 80 minutes but now i have about
00:24:2250. the pressure's on to get going i'm going to be making ricotta and caramelized fig tart my shells
00:24:29are crispening up lightly in the oven and i want to infuse all that vinocotto and that verges in it
00:24:37just to amp up the flavors of these beautiful things now i've got to work on that ricotta
00:24:42i'm blocking everybody off i need to focus on what i'm doing and do it quick
00:24:46order good yep cal are you good yeah mate my verges parfait needs a good amount of time in the
00:24:55blast sure to set so i'm really glad that i chose to get as much time as i could and now i need to
00:25:01get those other elements sorted hello lovely to see you as always oh it's great to see you
00:25:07in year two you cooked pheasant i did indeed and the sauce i still can taste it wow yes well thank
00:25:13you very much maggie i reckon i'm pretty pumped in my idea if i'm honest sorry i can just give me
00:25:17one for you maggie you ready tell us tell us so this dish is going to be all about
00:25:24got it got it so it's going to be a verjuice tafe a black gray sorbet yes uh we've got a verjuice
00:25:30beetroot granita and i'm currently making some vine leaves what do you think maggie well i think that's
00:25:36pretty exciting and that's you know i did say earlier and i meant it so much i've always learned
00:25:41a different way of using something that i love and use every day if you might ever ask her verjuice
00:25:46how did you discover it in 1984 we couldn't sell our rhine reasoning grapes so i convinced my friend
00:25:52peter wall at your lumber to make verjuice when i've never tasted it didn't have a sample of it
00:25:59and that's when it started wow how good is that in flagons 41 years later here we are and you're
00:26:05celebrating maggie's own virgin yeah and in one dish i've already used half a bottle you'll know
00:26:10it's wonderful well i'll get back to it then i'll lead you to it thank you
00:26:14the next thing i want to get on to is a verjuice and beetroot granita and it's a slightly risky
00:26:20strategy making a dessert that's quite beetroot heavy especially because there's such a dominating
00:26:24flavor and all this dessert to be about the verjuice so i've got to balance it really carefully here
00:26:29good juicing calum less messy this time love to see it
00:26:36people are cooking some of them have been cooking for ages now and we haven't even started
00:26:40depender you can't stand still no depend tonight we're just sort of hanging out with maggie i'm
00:26:45obviously waiting for seafood i guess she's waiting for some herbs and spices yeah the pressure's
00:26:49definitely mounting all right guys once i reveal these ingredients you'll have 50 minutes left
00:26:57we have
00:27:00fresh herbs and spices
00:27:04finally there's herbs and spices okay we have lemon verbena coriander dill mint it's a mixed bag the herbs
00:27:14are great and then we have caraway seeds fennel smoked paprika dried oregano
00:27:20po's selling it but i don't think there's enough spices there to build flavor
00:27:26i'm gonna wait yes you're gonna wait depender are you just waiting i'm so surprised oh my god
00:27:32oh i'm floored i really thought that these were gonna tempt you wasn't really the array that you were
00:27:38probably hoping for was it yeah i'm almost there almost there almost there i'm now i'm so confused
00:27:45because i'm like i could have gone and normally i would have at least an hour to build that depth of
00:27:51flavor and i usually have my spice box which i miss so much right now if the herbs and spices didn't
00:27:57tempt you maybe these next ingredients will i really hope so when i reveal these ingredients you'll
00:28:03have 45 minutes left okay 45 these next ingredients are
00:28:11leaves oh so we've got nasturtium vine fig sorrel chizo oh that fell a bit flat po it's leaves
00:28:22and it's still not the ingredients that i've really wanted and i just realized these ingredients are
00:28:28leaning towards maggie's palette so i could be waiting for ingredients that don't exist here
00:28:34holding out is a dangerous game gotta remember i chose the ingredients
00:28:46oh that fell a bit flat po 45 minutes on the clock and the leaves have been revealed
00:28:53it's not exactly what i wanted holding out is a dangerous game you've got to remember i chose the
00:28:59ingredients but i don't think there's going to be spices there i love thorough oh she's up oh she's up
00:29:08so i'm not waiting any longer time's going to fly i have so much to do i need to get started on my
00:29:14curry straight away i'm just going to make the most of what i have i was like okay i'm going to go for
00:29:19the chicken and i'm going to go for the herbs and i'm going to make a chicken curry and some flaky roti
00:29:24i'm just need to make sure the chicken is cooked perfectly and packed full of flavor
00:29:29i'm going to be using the herbs to build flavor and i'm also going to be using the fennel seeds and
00:29:33caraway seeds i do use them you know in my curries but i usually have like 10 other spices
00:29:40so my brain's just ticking away and i'm just thinking how to bring out enough flavor in this dish
00:29:46i don't want to serve the judges a curry that's not good enough just because i don't have enough
00:29:50spices that's not a good enough excuse that top 10. yep you got it girl let's go
00:29:59rapeseed oil what is that
00:30:04declan ah k'day how are you hey maggie how are you good to see you sorry declan i was just very
00:30:11interesting what you got going on here little awful skewers um last time i was in the kitchen
00:30:16cooking for you i made an apple and blackberry crumble and you told me to pull my finger out
00:30:22so that's a homage to my progression um so i've got these little skewers um figs this delicious ox
00:30:29tongue and chicken livers i've made this uh garlic vinacotto glaze and i'm going to finish them over the
00:30:35hibashi and then serve it on top of like a slaw okay yeah yeah i feel like it kind of needs
00:30:43something okay yeah you need kind of something to connect everything together yeah okay yeah yeah
00:30:51and also it's extremely important that you cook these yeah really lovely i mean i'm glad you're taking
00:30:57a risk and you're cooking something that shows your progression but today's not the day to put a foot
00:31:01roll no it's not you need to nail this all right all right thank you guys thank you
00:31:07andy and maggie they know my potential and they know i can push myself so i decide on
00:31:13doing a virtue emulsion i hope this emulsion's going to add that fatty richness that's going to
00:31:18cut through the sharp flavors of the slaw and that vinacotto glazed offal
00:31:22it's better not to watch everyone else over there no it's just a lot of noise yes yes taking their
00:31:32time yeah time's on their side but flavor might be on yours yeah i'm starting to get a little bit
00:31:40worried the way i saw this flowing was that the ingredients were going to get better and better and
00:31:44better but you know two of the last three things revealed have been grains and leaves i mean really
00:31:50come on seafood has to be next surely they can't do a challenge like this without seafood
00:31:54ben last man standing yeah well you know don't leave maggie hanging all good things come to those
00:31:59who wait all right ben it's time to reveal the next ingredients if you choose these you'll have
00:32:0440 minutes left to cook three two one it's seafood i don't need to get going it's very slippery yes
00:32:13oh god we've finally got seafood oh he's only going now he's crazy 40 minutes
00:32:25just leave that up please
00:32:26thanks chef you want to catch yourself mate yeah thanks chef all right
00:32:30today i'm going to be cooking a lovely ocean trout with some pasta puree some herbs and some
00:32:35mussels and some clams huge risk uh taking the least amount of time but it's long enough to cook fish
00:32:41and i'm the only person cooking it so that's a good thing first thing i start working on is the
00:32:45pasta puree i'll chop it as finely as possible i've got no time to waste let's go if you'd waited to
00:32:51the end you would have had caviar black truffle black garlic aged parmesan finger lime so much flavor all the
00:33:01luxury and it's all us oh my god what am i done right the last bus is cooking which means everyone is
00:33:11behind the stove 35 minutes to go hello sarah hello i'm so excited that you're here maggie and my dish
00:33:26is an offal and caramelized onion tart oh yeah yeah savory tart yeah so run us through you've got the tart
00:33:33shell yes what's the filling so the filling is like so it's an onion cream then it's caramelized onions
00:33:39then it's the sweetbreads and crispy parsnip how's the tart shell i haven't checked yet it's in the oven
00:33:47you haven't checked can we have a look i'm not hiding anything you can have a look and let me know how it
00:33:52is no soggy bottom no no soggy bottom thank you i really want to take these tarts to the edge i want
00:34:03that caramelization to be there and now i need these beautiful delicate sweetbreads to be perfect
00:34:12smells beautiful thank you very very good the color is wild the curry's really herby very different to
00:34:18the curries i usually make obvious reasons i don't have all the spices my curry's quite herbaceous and i
00:34:25feel like there's something missing then all of a sudden i see i've got pepper i'm like why did i not use
00:34:31pepper earlier so now i'm adding pepper into my curry to build the nodes of that warmth curry spices that
00:34:37i normally use and i think i need an element of smoke so i'm smoking my chicken curry with the key that
00:34:45i've made and that's going to add a really good depth of flavor and i'm also going to serve that with
00:34:51a really tangy sweet tomato herb chutney for maggie i think she really likes those tangy flavors
00:34:58i have never made anything like this before but i'm gonna punch in as much flavor as i can with what
00:35:04i've got okay everyone we want some maggie magic 20 minutes to go where's my cream where's my cream
00:35:14oh schnezza what a move bring it on mandolin no time for that i thought that i had plenty of time
00:35:23but i'm stressing out i'm nervous i know i don't want to go home today you know being in a kitchen that's my
00:35:30happy place it's taken me a long time to get where i am but i never gave up so i'm fighting for my place
00:35:38in this competition i've managed to do this emulsion and i'm just going to mix that with the slaw
00:35:44these bad boys and now i need to really focus on these awful skewers with chicken liver beef tongue
00:35:51and fig with this nice sticky vinicotto glaze i just really need to nail the cook on this god
00:36:00danny how are you going you got oh god under 20 minutes
00:36:06huh under 20. if you're feeling the heat this is full on man i don't normally cook like this quickly in
00:36:12here i've got so much to do i haven't even started on my ocean trout i need to make sure it's a nice clean
00:36:19fillet there's no bones it's time consuming and fiddly and i'm thinking i could have gone 15 20
00:36:24minutes earlier and cooked a beautiful quail dish with plenty of time to get it all done so
00:36:29i really hope i don't regret my decision to wait that long
00:36:39come on benny less than 20 minutes to go i've got no time to waste to make the sauce i want to use
00:36:45some of the shellfish reduction from cooking the pippies and mussels and the pasta puree is cooking
00:36:50away i need to get onto the fish so i'm really racing to get this fillet off the ocean trout to
00:36:54pull the pin bones out of the fillet is actually quite tedious normally you can pull the whole bones
00:36:59out but i've just cut it into pieces so i've got to go and pull a little half bone out there a third of
00:37:04a bone here a big bone there i'm hoping there's not a little bone hiding in there somewhere so this is
00:37:08going to cost me all the time and time is one thing i do not have finish keep going top 10 in your slides
00:37:16and just 10 minutes to go come on team
00:37:24the tarts are almost ready i'm going to pull them out and start plating any second so we're we're there
00:37:30finally the tarts are ready i need to assemble i need to make it look beautiful i'm layering in that
00:37:39caramelized onion cream i've got these beautiful sweetbreads the grapes my parsnip crisp finishing
00:37:47with that bone marrow sauce i am very nervous because i've never made anything like this before
00:38:04so i just don't know if my dish has that depth of flavor and it's extremely risky so yeah i don't
00:38:14know if making this curry was the best decision at the start of this cook i had a very conscious
00:38:22decision to go for more time and less ingredients i do think i made the right call because i've been
00:38:28able to get everything on the plate that verjuice parfait and i'm going to top it with some of that
00:38:33black grape fig and verjuice sorbet around that goes some of the beetroot and verjuice granita and
00:38:39finally i'm going to top it with that vinyl-shaped biscuit and the beetroot leaf powder so yeah i think
00:38:45in the battle of time versus ingredients i think time was the way to go beautiful callum beautiful
00:38:52ouch come on decky come on i'm really cutting it fine here but it's starting to look good i've got my
00:39:01fresh punchy crunchy slaw with the emulsion i'm really hoping that this emulsion is going to bring
00:39:07this dish together the way andy and maggie wanted it's been such a special cook today having maggie in
00:39:13the kitchen one minute to go everything's a blur i've got no idea what i'm doing
00:39:30i definitely had to rush the dish more than i wanted to i thought it was enough time
00:39:34so this is not ideal this is the dish to get you into the top ten nine eight seven six five four three
00:39:50two one that's it wow well done well done oh that was close
00:40:01oh i feel relieved this dish probably never exists anywhere in the universe so big risks
00:40:08can be big rewards and it is a huge reward making it into the top ten
00:40:22one of my favorite challenges with one of my favorite people maggie beer thank you so much for
00:40:29coming in and the age-old question what do our contestants value more time or ingredients but no
00:40:37matter how much time or ingredients they picked their biggest challenge was trying to impress you maggie
00:40:43i agree i'm such an ogre can't you tell all right can we get the first dish in
00:40:48hi hello everyone wow
00:40:59oh my god caught our eye rightio callum what's the dish all things verjuice so it's a beetroot a
00:41:13verjuice granita around the outside of the plate a verjuice parfait on the bottom there on top of that
00:41:17is a black grape and verjuice sorbet and then on the top it's a vine leaf of hit it with dehydrated
00:41:22pinch root leaves the old celebration of verjuice dessert callum yeah if you've chosen all the
00:41:27ingredients today maggie but we don't mind it we don't mind it we accept it callum what would
00:41:32it mean for you to make top ten a top ten is the ultimate milestone of kind of feeling like you've
00:41:38made it confident that this dish will get you there you can never be too confident i i do think
00:41:44that the last handful of challenges there hasn't been like bad dishes you know the people that are
00:41:49going home at the moment are like doing very minor little slip-ups so yeah i think it's a good dish
00:41:54but who knows well callum we're all looking forward to tasting a celebration of verjuice cool thanks
00:42:00everyone thank you so much nice sound wow look at it whoa i want to wear it great hat
00:42:14all right maggie so callum was clever because he knows that the way to your heart is through verjuice
00:42:40so tell us was it a hit it was a hit it was a hit you know to be given a dessert like this it's so
00:42:51pretty it is pretty it is very pretty and with all those different elements it was like a progression
00:42:57the richness of the parfait but still that you know piquancy that comes that flavor of the beetroot
00:43:04with the fir juice that fineness of that little biscuit the grape leaf that looked like a maple leaf
00:43:11was fantastic all of the elements were perfect that was absolutely divine and i feel like i've just
00:43:20had a beautiful cool summer drink yeah like that's how his desserts always leave me just so refreshing
00:43:27and the sugar balance is so perfect his flavors and how he plates them up are just so different and
00:43:36he's continuing to raise the bar on being able to accomplish balance in those flavors it's always
00:43:42a surprise yeah callum is just a flavor master and he's proven it once again yeah i agree
00:43:47this dish is what stands between me and top 10 seconds winning master chef australia it's everything
00:44:00i've ever dreamed of and then opening up that restaurant one day showcasing dishes like this
00:44:05so yeah i'm sweating buckets i'm nervous
00:44:26declin what have you cooked these are my inside out skewers with a vinicottel glaze
00:44:32and then i've got a radicchio a slaw yeah because i i sense a little nervous crackle there in your
00:44:39voice yeah i think there's there's always just a little bit of lack of confidence there well declin
00:44:46your nerves just show that you care we're going to taste your dish now thank you guys thank you thank
00:44:53thank you
00:45:05so
00:45:07so
00:45:13so
00:45:17so
00:45:21To be honest, it feels like we've got skewer and slaw and nothing really in between.
00:45:34What I wanted from the dish was kind of what we're trying to convey with him, some sort
00:45:39of fat.
00:45:40He talked about this emulsion, and he's kind of lightly dressed the slaw in that, whereas
00:45:45I feel like it needed to be a sauce.
00:45:48So that all of the skewer work we could have, you know, kind of dug around in the slaw and
00:45:53in the sauce.
00:45:54And that would have made the whole dish much more complete.
00:45:59When you're dealing with livers, you need to have something very dominant in the plate
00:46:04to match the strength of the whole force.
00:46:07And for me, the slaw is too light for it.
00:46:10There was a lack of lusciousness about that slaw.
00:46:13You know, we talked about fat.
00:46:15I wanted more.
00:46:16It ends up being a very basic dish for me.
00:46:20And compared to everyone today, I think he is in the woods.
00:46:25Jamie.
00:46:26What have you made?
00:46:31Charred and roasted chicken.
00:46:33Well, I thought the chicken was really nicely cooked.
00:46:38I love the parsnip because it's one of my favourite, favourite things.
00:46:43And the freshness of the beetroot.
00:46:45So there's a lot I like about it.
00:46:46Yeah.
00:46:47Snez, what did you make?
00:46:48Egg raviolo with onion sauce.
00:46:52I also have a confit egg.
00:46:54I think Snez has done a really good job.
00:46:55Obviously, the yolk was a success.
00:46:56So that's fantastic.
00:46:57Beautiful ricotta.
00:46:58And I think the pasta work was lovely.
00:46:59Alana, what have you made?
00:47:00So I've made a ginger and lemon biscuit tart with a diplomat cream.
00:47:04A vincotto ice cream and a fresh grape sauce for you.
00:47:05I hear happy sounds coming from Maggie.
00:47:11That vincotto ice cream could be one of the best things I've had this year.
00:47:22I loved that.
00:47:35Oh, that's huge!
00:47:37Like, it's perfect.
00:47:39And what a great day to pull it out with you in the house.
00:47:42And, you know, taking a risk
00:47:44and going the earliest of all of our contestants.
00:47:47And she made use of her time so well.
00:47:50One of my favourite things about that dish
00:47:52was just hearing Maggie's happy noises when she ate.
00:48:01Hello. Sarah.
00:48:02Hi, Sarah.
00:48:05Sarah, that looks awfully good.
00:48:12What did you make?
00:48:14I have made an offal and caramelised onion tart.
00:48:19Well, Sarah, I know I for one am very excited to try your offal tart
00:48:23and I'm pretty sure Maggie is too.
00:48:25Absolutely.
00:48:26So we're going to get into it.
00:48:27Awesome.
00:48:28Thanks, Sarah.
00:48:30I want the offal.
00:48:32There you go, Maggie. That's for you.
00:48:34That's fine.
00:48:35That's fine.
00:48:36Oh!
00:48:39well there's not much left that tells you and I loved it the sweet bread was just perfectly
00:49:09cooked I love that pop of the grape the caramelized onion that agrodolce and the sauce I thought might
00:49:17be too rich but it wasn't and the crispness and flakiness of the pastry I loved it yes and so
00:49:23thin yeah good job of lining them I think she's absolutely crushed it yeah I agreed
00:49:29I'd waited so long but I never got my ideal pantry so I just don't know if the judges are
00:49:45gonna get that depth of flavor in the curry one of our last two daredevils
00:49:56Depender what have you cooked so I've made a smoked chicken
00:50:01cap real with a flaky paratha and a tangy onion herb chutney condiment well a curry and bread in 45
00:50:11minutes is extremely brave and I know Maggie's looking forward to trying this one so we'll taste
00:50:15thank you so let's have a look okay so the big question is is the curry you're going to have
00:50:30enough flavor in it
00:51:00that is mind-boggling like I know she had a lot of ingredients to play with but not specific spices
00:51:18that she would normally go for and boy oh boy she packed that full of flavor the smoking the chicken
00:51:26bread gives that such a high level of substance and what about the bread that is one of the best
00:51:32roti style breads I've had in here yeah I agree flaky it's perfectly cooked I think you really do get
00:51:39that smokiness and then what sort of backs that up is that pepper that's in there because that's the
00:51:43last thing you feel it's that lovely warming hum developing those layers in the curry in 45 minutes
00:51:49that's why I couldn't do it in a twice the time it's just so good it was actually you know what I do
00:51:57if I go somewhere I absolutely love it have you heard of goodie bags or doggie bags whatever you
00:52:05call it this is gonna go to my wife when I go back home oh my god
00:52:10uh Audra what are you made fresh ricotta and caramelized fig tars uh you're a huge fan of
00:52:21Maggie but what's it like cooking a dish for her uh honestly I just it's you just bring the emotions
00:52:30out of me and this is what you do to people oh you've given me goosebumps I think it means a lot
00:52:37yeah Maggie yeah she's gonna taste your dish now thank you thank you she had a lot of time and I
00:52:45think Audrey's done a fabulous job the pastry is a delight it's crunchy it's very thin and the ricotta is
00:52:53spread fresh it is very good what's the dish supreme chicken with a ginger veluté and a agrodulce of ox tongue
00:53:07and zucchini my chicken was perfect like so succulent it's a funny dish because it's kind of got Asian
00:53:18notes because of the ginger it's really lovely I love the vegetables everything's sort of tender
00:53:25but still a little crunchy I think it's done a great job it was one of the most hectic cooks I've had
00:53:38in this kitchen hello mate hello the whole thing's a blur so I don't really know and what I've done and
00:53:45at this stage of the competition you can go home for the smallest thing Ben you were the last man
00:53:53standing what did you make I made pan roasted ocean trout with shellfish charred zucchini parsnip puree and
00:54:01a verjoux parsley sauce was that tough to wait all the way to the end yeah it was really weird
00:54:09actually like when you can hear it all going on behind you and you can smell it all happening yeah and
00:54:12you can I was very tempted but then I thought oh the seafood can only be another five minutes away
00:54:16and so I took the chance on that I guess what's the goal for you to get out of this you know after
00:54:22this competition yeah so I mean I've cooked professionally for a few years but in the last
00:54:26couple years I haven't I've been doing family stuff and I kind of almost lost the mojo you know a bit
00:54:30and being back in here is just like really lighting that fire again it's just like it's right back and
00:54:35I've got you know a few ideas that I think can probably come to fruition from getting this far and
00:54:39certainly if I can get to the end I think it took a big risk you know that we know that I hope it's
00:54:46paid off thanks thanks Ben thanks Ben it definitely looks like a complete dish I think this is an
00:55:09interesting choice of dish for the amount of time that he had if I put myself in his shoes and I was
00:55:15dead keen on using seafood I probably would have gone like light and fresh and vibrant so I'm interested
00:55:21to see how it eats but I'm worried for it
00:55:25so
00:55:32so
00:56:05I think Ben, 40 minutes to make a dish like this. I think it takes a lot of courage.
00:56:13The fish was cooked impeccably. I think considering the size of the fish that he had to filleted very quickly to keep it nice and pink and the skin well retrieved was a formula.
00:56:25And I think all the shellfish together also was very brave. The white wine sauce reduced with the shellfish stock gave a bit of acidity to the dish.
00:56:35Because I would have liked the parsnip to be less liquid. And sadly it's missing some freshness.
00:56:41I wanted zing, I wanted freshness, I wanted texture. But instead it's quite on the heavy side.
00:56:50I've got parsley puree which has been cooked down in a lot of fat and milk. Same with the butter sauce.
00:56:56So I'm a little bit worried for Ben. Because for me, I wish that he had a little bit more time just to finesse.
00:57:04My ocean trout was cooked perfectly. But just think how fresh if he had of used those sorrel leaves with the fish.
00:57:12You know, that would have really given us that lovely zing.
00:57:24Maggie, how do you think everyone did?
00:57:29I love that each of you went to all these ingredients of mine with such gusto.
00:57:36You wanted to please me and that made me very proud.
00:57:39I loved your creativity. And again, I've learned from you.
00:57:47Well, we love you Maggie. So please everyone, put your hands together for Madame Maggie Beer!
00:58:00With top ten at stake and Maggie Beer in the kitchen, you had every reason to go all out today.
00:58:07And four of you went above and beyond.
00:58:14Sarah!
00:58:15Oh, wow.
00:58:17You took a risk working with Offal.
00:58:20And boy, oh boy, you didn't pay off.
00:58:23Callum!
00:58:25If ever there was a way to win Maggie over, it was with virtue.
00:58:30But it's what you did with it today that stole her heart.
00:58:34What up?
00:58:35Depinda.
00:58:37That curry was stuffed with silly amounts of flavour.
00:58:40We absolutely frothed it.
00:58:43And...
00:58:45Alana.
00:58:48That vinucotto ice cream, that was outrageously good.
00:58:51Well done, all of you. You're safe.
00:58:54Sadly, one of you is going to fall just shy of the top ten.
00:59:09If I call your name, please step forward.
00:59:18Declan.
00:59:23And Ben.
00:59:24Good luck.
00:59:25Bye.
00:59:26Declan.
00:59:27The slaw was like lustre.
00:59:28And your dish really needed a sauce.
00:59:29Ben.
00:59:30Your dish needed freshness.
00:59:31And you had the least amount of time to work with.
00:59:33And I'm sorry to say, it showed on the plate.
00:59:34So, both of your dishes had flaws.
00:59:35But the difference between the two was that one felt complete.
00:59:36And one didn't.
00:59:37So, both of your dishes had flaws.
00:59:38But the difference between the two was that one felt complete.
00:59:41And one didn't.
00:59:42Which is why.
00:59:43I'm so sorry to say.
00:59:44Declan.
00:59:45You're going home.
00:59:46No, I'm sorry to say, it showed on the plate.
00:59:49So.
00:59:50Both of your dishes had flaws.
00:59:52But the difference between the two was that one felt complete.
00:59:56And one didn't.
01:00:00Which is why.
01:00:01I'm so sorry to say, Declan, you're going home.
01:00:10You're going home.
01:00:12Oh, sorry, buddy.
01:00:13No worries.
01:00:18Declan, mate, you came in here to regain your confidence.
01:00:22And trust me, you have done just that.
01:00:25Yeah.
01:00:26Declan's your name.
01:00:28Cooking is definitely your game.
01:00:31Yeah.
01:00:35I came here to win.
01:00:37But I think looking at it now, I came here to bring joy
01:00:41and put smiles on everyone's faces.
01:00:44But, you know, it's not the end.
01:00:47It is just the beginning for me.
01:00:49I think I'm peak Declan at the moment,
01:00:51and it's definitely a force to be reckoned with.
01:00:54So, Sarah, do you think Declan's got a bright future?
01:00:57I think that Declan is the most genuine, incredible human being.
01:01:02He's so talented.
01:01:03Whatever he puts his hand to, he gives it 100%.
01:01:07And he really is a light in this room for everyone.
01:01:11He lifts every single person up.
01:01:13He's incredible.
01:01:18I think you can tell, mate, we all love you here and here.
01:01:27But for now, Pete Declan, it's time to say goodbye, mate.
01:01:35It's bittersweet, of course.
01:01:36You know, I might be leaving the MasterChef kitchen,
01:01:43but definitely a different person compared to season 15.
01:01:47I'm a better cook.
01:01:48I'm a better man.
01:01:50I'm better in my mind.
01:01:52Give it up for Declan, everybody!
01:01:54And the fish strobe, Declan's fish bistro, it is coming to a town near you.
01:02:06It's going to happen.
01:02:07This week on MasterChef Australia...
01:02:12Are you ready?
01:02:13...we're down to the top 10 for 2025.
01:02:18Yes, yes, yes!
01:02:20So the kitchen is pumping.
01:02:23We're getting really close to that trophy, and I'm coming for it.
01:02:27Oh, my God!
01:02:30...and creations this incredible...
01:02:33Oh, wow!
01:02:34That's good.
01:02:35Wow, wow, wow.
01:02:36It's just unbelievable.
01:02:37It is mad genius.
01:02:40...put the judges in a spin.
01:02:42Oh!
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