- 5 minutes ago
Category
🎥
Short filmTranscript
00:00KEEP ME IMMUNE!
00:05KEEP ME IMMUNE!
00:09Hello, hello, hello!
00:11That spot are clutches!
00:13Oh, yes!
00:14We love it!
00:15Come on down, all!
00:17It's like a birthday party.
00:19Letters glowing everywhere.
00:21Oh, a few clutches for good measure.
00:23I got this sorted.
00:24I'm so ready.
00:25I'm not ready. This is so good.
00:27I think it's gonna be something about
00:29Pick a letter, get an ingredient,
00:31and there's gonna be a fair bit of luck involved here.
00:34Great.
00:35Morning, everyone!
00:37Morning!
00:38I'm sure I don't need to spell it out for you.
00:43I hope you feel unlucky,
00:45because this is a lucky day.
00:52We've got one taker.
00:54I'd like to play the game.
00:56Are you kidding, Carol?
00:57Are you kidding, Carol?
00:58Are you kidding?
00:59Okay, let me explain what these adorable, luminous letters are about.
01:04As you can see, there are 26 cloches labelled from A to Z.
01:09Each cloche hides an ingredient that starts with the corresponding letter.
01:15You need to pick one and use whatever's under it to cook an immunity-worthy dish.
01:23Now, A could be anything from apples to abalone.
01:27It can be super obvious or a little left field.
01:31For sure.
01:32But you do have some wriggle room here.
01:37If you're not happy with the hand you've been dealt, you can choose again.
01:42Ooh.
01:43That's good.
01:44How many times?
01:45Yeah.
01:46We're all thinking it.
01:47Fast.
01:48But be warned, because your next choice is final.
01:52Okay.
01:53Interesting.
01:55So think carefully about how you're going to play this.
01:57Do you stick to your guns with your first choice?
02:01Or is it worth tempting effect?
02:05The way you did it was like...
02:09We failed to...
02:11Intrigue.
02:13Right.
02:14Let's decide who goes first.
02:16A B, C, D, E, F, G.
02:21I have done a challenge like this before.
02:23And I'm so excited.
02:24Yes!
02:25Good one.
02:26That was a good one.
02:27You can try and be strategic in this game.
02:29And good luck to Callum, I say.
02:32Oh.
02:33I'll swap again.
02:34But this is going to be so much fun.
02:37Hello, Schneez.
02:38You're up first.
02:39What are you going to pick first?
02:40I actually have no idea.
02:42Come and stand in front of whatever letter you want.
02:45Oh, I'm not good at strategies, really.
02:47What are you thinking?
02:48So, I only believe in, like, positive energy.
02:52Okay.
02:53Bring it.
02:54Positive energy.
02:55Positive vibes.
02:56The M was first thing that I saw.
02:57Can we go on M?
02:58I think so.
02:59Am I walking to M?
03:00Walking to M?
03:01Let's walk to M.
03:02Let's go, Andy.
03:06Is that positive energy?
03:07It was like M for magnet with the M.
03:10Should we see what's underneath?
03:11Let's see.
03:16Okay.
03:17M is for...
03:19Oh, my God.
03:22Mistake.
03:23Misa!
03:24Oh, God!
03:25Oh, I'll take it.
03:26Yes!
03:29That's amazing.
03:30I love it.
03:31I think she's happy.
03:32That's fantastic.
03:33I mean, your reaction looks like you're pretty stoked.
03:35But I have to ask, do you want to keep it?
03:38Or do you want to pick again?
03:39I'm 100% keeping it.
03:40Keeping Miso.
03:41Yeah, absolutely.
03:42Love Miso on anything.
03:43Pick the old Miso up, and you can go back to where you came from.
03:46M is officially done.
03:48It's done.
03:49Nice one, Stash.
03:50Well done, Stash.
03:51Well done, mate.
03:52Good guess.
03:53I love Miso.
03:54It's an umami flavour bomb in a jar.
03:57I'm so happy.
03:58That's a precious jar.
04:00I feel like this positive energy I'm projecting here.
04:03It came back to me.
04:05Let's see what the old calculator's got.
04:07I'm very slow.
04:09I can see Callum, and I've never seen someone happier for a challenge than him.
04:14He's calculated Callum, so I know he's got a strategy.
04:17He's going to execute it.
04:19Callum, it's your turn to come on down and make your choice.
04:21Alright, let's do it.
04:22Let's go, man.
04:23What do you got?
04:24Alright, now you're going straight to...
04:25K, please.
04:26What's harder?
04:27That was very fast.
04:28Is there any strategy for the alphabet?
04:30Of course.
04:31This is like Scrabble, right?
04:32The higher the letter score, the less iterations of ingredients you could be.
04:38Yeah, but then you should have gone straight to X or Z.
04:40I am very into Scrabble.
04:41No, no, no.
04:42K's like a five, right?
04:43That's true.
04:44So what I want is kangaroo, but I realise there's a lot of other ingredients that start with K.
04:47So if I don't get kangaroo, I've got an even weirder letter as my backup.
04:52That's unbelievable.
04:53What a strategy.
04:56Let's see if your strategy has paid off.
04:59Is this cloche covering kangaroo?
05:02Sure hope so.
05:03Can't wait to see that kangaroo.
05:04Kimchi.
05:05Oh, yeah.
05:06It's not a bad one.
05:07It's not a bad one.
05:08Oh, that's good.
05:09That's young.
05:10Callum, do you want this ingredient?
05:11Do you want kimchi or do you want to use your second chance?
05:13I might have some on my lunch, but I'm going to use my second chance, please.
05:14All right.
05:15So I'm going to take K off the table.
05:16Get it off the table.
05:17Get it out of here.
05:18All right, Callum, so you haven't gone with K.
05:19What's the next letter?
05:20I'd like to lock in Q, please.
05:21Ooh.
05:22All right, let's go to Q.
05:23I think for quail.
05:24Short journey.
05:25All right, Callum, I need to remind you.
05:26Whatever's under here is your ingredient.
05:27Can't wait.
05:28What are you hoping is under here, Callum?
05:29I'm hoping it's under here.
05:30I'm hoping it's under here, Callum.
05:31I'm hoping it's under here.
05:32I'm hoping it's under here.
05:33I'm hoping it's under here is your second chance.
05:34I'm going to use your second chance.
05:35I might have some on my lunch, but I'm going to use my second chance, please.
05:36All right.
05:37So I'm going to take K off the table.
05:38Get it off the table.
05:39Get it out of here.
05:40All right, Callum, so you haven't gone with K.
05:41What's the next letter?
05:42I'd like to lock in Q, please.
05:43Ooh.
05:44All right, let's go to Q.
05:45I think for quail.
05:46Short journey.
05:47All right, Callum, I need to remind you, whatever's under here is your ingredient.
05:52Can't wait.
05:53What are you hoping is under here, Callum?
05:55I'm hoping it's going to be quail or quince, and I'm hoping that it's not going to be quark,
05:59which last time I did a challenge like this, I picked Q also and got quark.
06:04And it was not a good time.
06:05Oh, wow.
06:09What do you have?
06:10What is that?
06:12Quark.
06:15That has backfired.
06:16But I hope you're not going to double quark me, surely.
06:19There is nothing worth being double quark.
06:22I always say that.
06:23Quark.
06:25So your strategy is the last time you did something like this, it was quark.
06:29Therefore, we wouldn't possibly do quark again.
06:31That is exactly my hope.
06:33Well, Callum, for your sake, I hope it's quail or quince.
06:36Under this clash, we have Q for...
06:44Quince!
06:45Well done.
06:46Thank you very much.
06:47Pleasure to be in business with you.
06:48Well done, Callum.
06:49Amazing, amazing.
06:50I can smell it.
06:51Beautiful.
06:52Gorgeous.
06:53Sarah, it's your turn to step forward and choose a letter.
06:54Oh, obvious probably, I think already.
06:55I'm going to go P for Phoenix.
06:56Phoenix.
06:57Are you hoping for any particular ingredient under here?
06:58Or was it an energetic thing?
06:59Yeah, I just felt like I'm going to go for it.
07:00Let fate send me an interaction.
07:02I have no, I have no thoughts of what it might be.
07:03It's P for...
07:04Pandan.
07:05Oh, okay.
07:06Pandan.
07:07Oh, that's a good one.
07:08Oh, that's a good one.
07:09Yeah, I like that.
07:10Yeah, look, I haven't really cooked with it a lot, but it is something that I think I
07:11could use actually.
07:12That's a good one.
07:13That's a good one.
07:14Yeah, I like that.
07:15Yeah, look, I haven't really cooked with it a lot, but it is something that I think I could
07:33use actually.
07:34South East Asian vanilla.
07:35Yeah.
07:36Is that what it's like?
07:37Yeah.
07:38I feel like I can do something with this.
07:40Yeah?
07:41Yeah.
07:42I feel like a challenge.
07:43Well done.
07:44Sarah, you're cooking with Pandan.
07:45Okay.
07:47This is not an ingredient that I'm familiar with.
07:50Well done, Toddy.
07:51But I like it because I think it's an opportunity to push myself outside of my comfort zone.
07:57It's good for like infusions things.
07:59Laura, you are next.
08:02Okay.
08:03So what are you thinking?
08:04Ooh.
08:05What is in your mind?
08:07What is in my mind?
08:08F.
08:09Sarah's put F.
08:11Y.
08:12For Florence.
08:13So Florence is your baby daughter.
08:14Yeah.
08:15Let's go F.
08:16F.
08:17Yeah.
08:18Fish sauce.
08:19Oh hell no.
08:20Hell no.
08:21Let's go again John Chris.
08:22Are you sure?
08:23Absolutely.
08:24Florence did not come through.
08:25What is the alternative now?
08:26What are you thinking of?
08:27A.
08:28Wow.
08:29So Laura, the ingredient that you must cook with is?
08:43Anchovies.
08:44Anchovies.
08:45Anchovies.
08:46Yes!
08:47F.
08:48F.
08:49F.
08:50F.
08:51F.
08:52F.
08:53F.
08:54F.
08:55F.
08:56F.
08:57F.
08:58Doesn't like fish sauce, maps anchovies.
09:00Yeah, okay.
09:02Alphabet lucky dip.
09:03I don't know how I feel about this.
09:06It's quite scary because we have to cook with whatever is inside that closh.
09:10And it could be anything.
09:12um let me see it could be something that we've potentially never seen or never
09:16cooked with I'm going to try V any reason why V he thinks venison veal
09:24Vegemite Vegemite be hoping for Vegemite I wouldn't mind because worse
09:30things your ingredient is first two letters that I would have picked M and P
09:44they're both already taken now I'm just thinking again I'm like I don't know what
09:47else to pick that could have an ingredient that I'm familiar with lucky
09:51last hopefully they've left you some fun ingredients to pinder come on down oh
09:55I'm sorry what's the day she's walking towards the day yeah no what are you
10:00thinking I'm gonna go with C okay I say my thing I don't know chili curry leaves
10:07close cardamom soon everything like a pantry oh I'll go for it okay
10:17you've chosen C
10:21what are your thoughts do you cook with coffee yeah I do actually it's a really good one yeah
10:35sorry that was loud you don't look 100% sure for somebody saying that's a really good one it is but
10:43like we do have another chance as well yeah but you have to be locked in to your second chance the
10:51judges lift the cloche and there's coffee and I'm like happy with coffee but it wasn't what I was
10:56expecting what are you what are you pausing at G why it's my husband's name starts with you you give
11:04up coffee for it and so does ginger and so does gal and girl so does goat there is a second choice
11:12that I can make but you can't go back to the first one so you've got to cook with that second choice
11:16that is a huge risk anything pulling you in any magnetism happening now I'm gonna go coffee you're
11:40gonna go with coffee yeah yeah well congratulations Pinda you're cooking with coffee I can do something
11:49with this nice one deeps can we see should we see what's other G just for fun oh yeah can I if you
11:54had chosen G you would have gotten guanciale guanciale oh coffee coffee happy coffee so happy I'm actually
12:04really happy with coffee I think I can really utilize my skill and the technique that I know and do a
12:10really awesome dessert with coffee my brain is just like anything you like today but we really want to
12:19see those ingredients shine yeah we're giving you 75 minutes pantry and gardener open and the best dish
12:31will win its maker immunity from Sunday's elimination your time
12:37I cook with miso a lot and I have so many savory dishes in my mind I'm thinking of this beautiful
13:00umami balls beautiful broad oh my goodness grilled marinated miso fish but I want to go outside the
13:08box top seven there's nowhere to hide everyone is gonna have a bang-on dish this user so today I'm
13:14gonna try and make a dessert with miso what do we have in here oh they're nice prawns yeah they are go shopping
13:22where's the entry be water all right so they've smashed the first part of the challenge they know
13:32their ABCs they've all gotten amazing ingredients now they've just got to cook an immunity winning dish
13:37with them I think they've all got quite good ingredients I think you can do a lot new to all
13:42of them if I was them I would do anything to get an immunity today the interesting thing is here like
13:48where we're down in the business end the competition all great cooks all six of them how do you stick
13:54your head out from the pack I think for me this kind of suits Ben and Sarah because they do have quite
14:00unique ingredient with Vegemite and pandan like yes quince might be unique but I feel like Callum is so
14:06familiar with quince yes like how do you reinvent the wheel when you're so familiar with an ingredient
14:12also Laura with anchovies I think they're really gonna have to like broaden their horizons yeah yeah
14:18I agree because we've said it before and I'll say it again good is not good enough at this stage of
14:25the competition because the standard of cooking is at a level I've never seen before there is a bit of a
14:32pasta off going on what are you making I'm going with a coffee raspberry baked Alaska so I'm gonna
14:49do coffee ice creams raspberry sorbet I want to fill the center with a coffee caramel do a chocolate cake
14:55like a sponge on the base and then do a raspberry Italian meringue on the outside this is very very
15:02ambitious right and you know that baked Alaska has an a tortuous reputation in this kitchen way more
15:09many flowers in this kitchen you probably have successes no I'm gonna like good bites our fingers
15:14across for you to hang there thank you really want this to be a success thank you thank you thank you
15:18thank you it's very difficult to actually construct a baked Alaska in 75 minutes because you've got
15:23multiple frozen elements that need to be set together but we're top seven now I mean if there is any
15:31chance I'm gonna get immunity today it's not going to be playing safe let's go girl good girl we got
15:37this to ten guys top five would mean the world to me because it just reinstates that I'm amongst that
15:45standard I'm cooking with these legends and I deserve to be here I have always wanted to have a career in
15:52food and opening up my supper club really solidified my love for Indian home-style cooking but coming
16:00back into this kitchen it's reignited that passion for desserts which for me has always been a creative
16:06outlet it's really lit that fire in me to follow my food dream of growing my supper club to include not
16:13only the Indian cuisine that I focus on but also desserts the fact that I'm here I don't know I can
16:19do this like I can go right to the end and I just need to keep going you good yeah trust your guts you
16:29know what you're doing yep I'm feeling so good I'm very happy with anchovy and then we're gonna probably
16:34have a giggle today that it's pretty much the same thing as fish sauce but it was a great fluke a great fluke
16:41even though anchovies and fish sauce are pretty much the same ingredient anchovies are like the Italian
16:46version of fish sauce so I want to combine my love of Italian food Japanese food but with native Australian
16:55ingredients all into one Laura so I'm pretty offended I mean you chose solid funk over liquid funk what's the
17:02difference hey you can't take the anchovies out I'm an Italian girl right now what are you making I felt like a gamble I'm
17:07gonna do a pasta dish so like a hand-cut tagliarini with an anchovy dashi butter emulsion usually koshu and green
17:17ants I'm just trying to push myself with everything I love yeah everything that makes me happy when I'm
17:28cooking I love Japanese cooking I love native Australian ingredients yeah yeah so I'm kind of blending all three
17:34cultures into one yeah I just put up something that is like so weird and wacky but should theoretically
17:39all work so balancing act as for you thank you last week was not a good week for me I was in the bottom
17:52two and it was a horrible place to be cause it's a fat content yeah it's wrong you're right I think for me
18:04like getting my head back in the game this is the week that I need to pull it out so I've come into
18:10this kitchen today with a mission and I am so determined to take immunity I want a top dish tell
18:16me it's a Laura dish without telling me it's a Laura dish I want to make sure I'm putting up something that
18:20just blows the judges away I can see Laura you're going for it you got the eyes of the tiger yeah I feel
18:26like you're like so in the zone
18:28Oh I love it
18:29A-B-C-T-E-U-M-G
18:3145 minutes to go
18:34Alley!
18:35Yay!
18:36Yay!
18:37Yay!
18:38Yay!
18:39Did I get well?
18:40Yeah
18:41Gonna beat the white chocolate for the day somehow
18:42Oh!
18:43Oh!
18:44I'm watching you
18:45Yes chef
18:46So today I picked P for Phoenix my beautiful son and I got pandan which is an ingredient I've never used
18:56before so it's a risk today but I want to have a bit of fun with the judges
19:01I'm not regretting choosing pandan because I think when ingredients are familiar it's harder to actually experiment
19:08with them because you instantly kind of go the way it's used naturally so because this is something that's unfamiliar
19:14I think it's really forcing me to think outside the box I actually did get inspired by the coaches
19:19So I'm doing little puris with squid ink and I'm making a filling which is kind of like these beautiful prawns
19:27Different kind of spices those sort of South Asian flavors and I'm gonna stuff it inside the puri
19:32And then I'm gonna make a couple of different kind of like chutneys to add inside
19:36So a little coconut pandan pani a little bit of a prawn pani
19:40I've never really done a dish like this before either so I think there's a lot of experimentation in getting this right
19:47Oh my god how much of this do I use?
19:51I think that through this competition I have been experimental
19:55And in doing so it means that there are gonna be times where I fall short and I have been
20:02I think when you look at this dish yeah you can see someone is quite genius behind it
20:06But sadly it's entirely unbalanced
20:09The steak is blue we've got the oyster and it's got that really slippery texture
20:14A lot of people would find yeah kind of difficult
20:18I think that I've created dishes that are so unique and new and different
20:23And they're the first time I've ever created it it's hard to nail it on the first time
20:28All good soon?
20:29Yeah I don't know I'm just gonna try
20:31Nice
20:35I look around and I see other people cooking dishes that they're very comfortable with cooking
20:40And I'm here I'm taking a risk I'm creating a dish that I've never made quite like this before
20:46And I'm using an ingredient that I've never cooked with before
20:50This could definitely go very wrong
20:52Immunity at this point in the competition is everything
20:55Is today the day to take such a big risk?
20:58Because if I do I really have to nail it
21:01All right guys let's do something fun if you are on the other side which letters would you have picked?
21:13Oh quick quick
21:15J
21:16J
21:17J
21:18J
21:19Oh
21:20J for Jack
21:21J for Jack
21:22J for Jack
21:23L
21:25L
21:26Andy
21:27For no apparent reason
21:28For no apparent reason
21:29You're cooking with
21:31Licorice
21:32Yeah I love that
21:33Cause it's one that you could stand out with
21:35Sweet
21:36Duck for sure
21:37Duck and licorice
21:38Poe what were you?
21:39Tea
21:40Tea
21:41A little teeny
21:42Why'd you pick tea Poe?
21:43My son
21:44Oh my little turnip
21:45Oh hey
21:46It's me
21:47It's me
21:48I hated that
21:49Sophia what would you choose?
21:50Uh
21:51Uh
21:52Uh
21:54I don't know
21:56Why?
21:57Are you gonna like this?
21:58Yeah I know what it is
21:59It's
22:00Yuzu
22:01Yuzu
22:02Yeah I would yuzu
22:03I would yuzu
22:04This is your last chance of immunity
22:07You've only got 30 minutes to go
22:12Let's go guys
22:13Jnez you got an umami bomb what are you making?
22:15I got it all around the home but I make savoury oil
22:18Yeah there's sweet stuff here
22:19Yes
22:20I'm making a dessert
22:21Miso and milk chocolate ganache
22:23So this is gonna be like a big swirl in the centre of my plate
22:25It's a beautiful little sponge that's gonna sit on the bottom
22:27Yep
22:28And I'm gonna make a black sesame on glaze around it
22:30Yeah
22:31I'm gonna have this little beautiful miso twill
22:33I kind of think it's gonna be like a moody salty dessert
22:36Um
22:37I'm pretty excited actually
22:38Ben you stuck to your guns and you stay with Vegemite hey?
22:41Yeah I love Vegemite who doesn't?
22:42Yeah
22:43Well I can think of one man in the room that doesn't
22:44Yeah that's right I should have thought of that shouldn't I?
22:46What are you to do?
22:47I'll do actually like a uh enanglotti stuffed with mushroom and ricotta
22:51Okay
22:52And oyster cream on the bottom
22:54And then a Vegemite Velluta over the top
22:57Whoa ho ho ho ho ho
22:59I know it's yesterday was weird but things getting wearier
23:01Vegemite Velluta
23:02Yeah yeah it sounds right doesn't it?
23:05Wow
23:06They are two words that may never in the history of all time be said together again
23:12Yeah yeah yeah
23:14Calum, how are you very quickly?
23:16Yeah, good. Thank you.
23:17Especially quince. A lot of people don't use quince.
23:20In France, we use it a lot.
23:22How do you normally use it? In sweet or savoury?
23:24Well, the first time I was introduced to make tarts, believe it or not.
23:26Ah, beautiful.
23:28I love quince.
23:29I think that most people have probably only eaten quince in paste form on a cheese board,
23:33but you actually can use it in savoury cooking.
23:35It works beautifully with things like pork or duck,
23:37but it makes for great desserts as well.
23:40Once I had quince as my ingredient,
23:42I knew I wanted to poach it and make a really beautiful dessert with panna cotta,
23:46but panna cotta's pretty boring.
23:48How can I make panna cotta interesting?
23:50Potato panna cotta.
23:52I'm having a fun cook.
23:53This is always good when you're doing something a little bit left of centre and a bit weird.
23:56The concept of a potato panna cotta is a strange one.
24:00I think if you Google it, I don't think many things are coming up.
24:02But I think it's going to take something that maybe the judges haven't seen before
24:05in order to win this challenge today.
24:07I'm tasting my potato panna cotta mixture before I get into the freezer,
24:10and I really like it.
24:11It's quite subtle and not as punchy, but that's quite deliberate.
24:14I feel like if I'd roasted the potatoes first, it would taste more potato-y
24:17and very much in a quince challenge.
24:20I think I need to get that balance right.
24:24Panna cotta's in the freezer.
24:25I've got my beautiful poached quinches cooking away
24:27with a few different kinds of booze here.
24:29I'm now getting ready to fry some little potato chips.
24:32Both my poached quince and the panna cotta are going to have really soft textures,
24:35so I need something in this dish that's going to have a bit of kind of crispy, crunchy going on.
24:38So it makes sense for it to be potato chips.
24:41If I fry them up really nicely, get them super crisp,
24:43a little bit of vinegar powder, a little bit of icing sugar,
24:45so they still kind of taste like dessert.
24:47Well, I think there's going to be enough potato
24:49that it kind of is like an even kilter with the flavour of the quince.
24:53How's it going, Helen?
24:54Good, mate.
24:54Good, I'm really excited to try a potato panna cotta.
24:57I am too.
24:58Never had one before.
24:59Fun thing about this kitchen, all right?
24:59You get pushed into doing weird shit.
25:01Good time.
25:03How about you, Sarah?
25:03Yeah, I'm good.
25:04So I want to play a bit of a trick on your mind.
25:07I can't wait.
25:08And I know you will.
25:09I can see you are...
25:10Try, try.
25:10I'm hoping.
25:11I think I'm so far past that point of the old Sarah
25:15of falling back on comfortable dishes
25:18that I know I can do easily.
25:20So I'm just going to go for it with the pandan.
25:23I just really do believe in fate.
25:26And whenever I second-guess myself,
25:28I feel like I just get sent off in another direction.
25:31So I'm just going to go for it.
25:36With pandan, I'm having a little nibble
25:39and it's very mild in flavour.
25:42So I know I need to use this in a way where it's an infusion.
25:45So I'm thinking I can blitz it into my coconut milk
25:48with mint and a little bit of cumin,
25:51which I can use as my pani element,
25:55the liquid that is poured into the puris.
25:59Okay, okay.
25:59I'm just setting this aside to warm it up
26:03so it can start to infuse.
26:05Just trying to power through as quickly as possible.
26:08I've got quite a few of my elements on the go
26:12and I want to leave myself a lot of time
26:14to work on the puris because I've never done them like this before.
26:19Definitely not squid ink.
26:21Just want to make sure I get that right.
26:23We can't wait to ABC What You Make!
26:2615 minutes to go!
26:30I'm broke.
26:33When do you start assembly?
26:35Um, soon.
26:36Yeah.
26:37I've got my ice cream and the sorbet.
26:40Yep.
26:40I just have to cut it out
26:41and then chuck it on top of the cake.
26:43Everything's in the raspberries are cooling.
26:45You've only got 15 to go.
26:47Okay.
26:47Yep.
26:49I don't have long to go
26:50so I need to actually start constructing this baked Alaska.
26:54That one's a bit enough.
26:56First layer of my baked Alaska is my chocolate sponge.
26:59I layer it with a ring of my coffee ice cream.
27:02I've got another ring of the raspberry sorbet on top.
27:05Fill the gap with some coffee caramel.
27:08Oh.
27:09Oh, yum.
27:10I top it off with the last layer of coffee ice cream
27:13and I put it straight into the chiller.
27:16Don't move it.
27:17Don't move it.
27:18Don't move it.
27:18Don't move it.
27:19I'm actually really worried it won't set in time
27:21because I added in the coffee caramel.
27:23God.
27:24This could potentially melt all those layers in.
27:27It's not going to be a baked Alaska anymore.
27:29It'll be cake with an ice cream soup.
27:31All I can do now is just pray.
27:34Oh, my God.
27:36Ten minutes to go.
27:37Pasta is ready to go.
27:38That's on my little pasta board there.
27:40I've made a really intense anchovy dashi Japanese stock.
27:45I want to cook the pasta in that
27:47so that pasta starts to take on that flavour,
27:50emulsify that stock with the butter.
27:51If I don't balance this dish perfectly,
27:55essentially this whole bowl of pasta
27:57is just going to taste like super salty,
28:00buttery, overly rich anchovy.
28:03And even though I'm all about an anchovy flavour,
28:06too much anchovy is not pleasant.
28:09Use your brain.
28:09Use your brain.
28:10Use your brain.
28:11Use your brain.
28:12So I'm going to start to balance that out
28:14with more Japanese seasoning
28:16to make sure that you can taste sweetness,
28:18a little bit of acidity,
28:19a bit of saltiness,
28:20sugar and fats,
28:22and that really earthy seaweed flavour.
28:26Oh, yeah.
28:27And I've just made fish sauce from scratch.
28:30The smell of that.
28:31This reminds me of fish sauce.
28:32Yeah, it's like Italian fish sauce.
28:34But you just got the fish sauce out of your dish.
28:36Oh, I felt like being risky today.
28:38What?
28:39I like going the hard way around.
28:41Long way, hard way,
28:42sandic root,
28:43whatever you want to call it.
28:45Luzz.
28:46Hey, serve.
28:48This whole scene makes me so happy.
28:50This is just a little me, serve.
28:52We'll see.
28:52A little me, serve?
28:53A little me, serve.
28:55I think it's a little us, serve.
28:57Ooh.
29:05Is that a gag?
29:07Oh, dear.
29:24Sophia's reaction has made me a little nervous.
29:27I feel like the balance of this sauce is not quite right.
29:30I'm tasting my dish and that umami-rich Japanese flavours are so strong and prominent.
29:43If you can't taste those anchovies with those Japanese flavours and those green ants, it's
29:49all off.
29:49So, I sprinkle some more green ants on top and add an extra squeeze of lemon.
29:58I'm tasting this sauce.
30:00I'm finding that the balance is perfect.
30:02Yep, we're good.
30:04We're on.
30:04You're getting that anchovy, you're getting those little pops of those green ants, which
30:08is just making this dish go to a wow factor.
30:12You have five minutes to go!
30:13Come on, bring it together!
30:14Ah!
30:15Come on, guys.
30:16Stop eating lunch.
30:17Finish.
30:18I'm so hungry.
30:19Is it good?
30:20Mmm.
30:21Come on, I just need at least four.
30:24There's five minutes to go and I've got my pandan infusion, my prawns, and my gravy ready
30:34to go.
30:35So, now I need to get my purris into the fryer.
30:40I'm definitely nervous that my purris are not going to puff because I added the squid ink.
30:45I really need these to puff up so that I can have these beautiful little shells that are
30:51actually going to enable me to fill it with all of that goodness.
30:54Come on.
30:55Give me four good ones.
30:56Are they puffing?
30:57Yep, she's puffing.
30:58Sweet.
30:59I was definitely worried that the squid ink would stop them from puffing.
31:05They are definitely puffing, which is amazing.
31:11So for my purri, I squeeze in a little dollop of that beautiful gravy, a little teaspoon of
31:17that garlic prawn, and a little drizzle of that prawn head oil.
31:22And just before the judges eat, I'm going to add a generous amount of that pandan pani
31:28for this beautiful explosion of flavours.
31:31My vision has come to life.
31:32I wanted these to be these little elements of surprise, just like the cloches, and it's
31:37worked.
31:38I've got these pockets that are filled with lots of bold flavours, really incredible ingredients,
31:43and I'm happy with this.
31:44I really think it's a great dish.
31:45Honestly, I feel like I've been getting close sometimes and never actually getting there,
31:50so it would mean the world to me if I could actually win immunity today.
31:54Oh, gosh, that is so yummy.
31:55Three minutes to go!
31:56Yeah!
31:57I'm pretty happy with Guinness.
31:58Oh, my God.
31:59Look at me.
32:00I'm a prom.
32:01Oh, my God.
32:02Look at you.
32:03You all right, Smith?
32:04Yep.
32:05I take the inside of my baked Alaska out of the glass freezer, and I need to keep this
32:19dish as cool as possible, so I'm actually, like, encasing it with the meringue standing
32:23by the freezer, because it's cooler there than it is at my bench.
32:27You know, it might only be like a few degrees difference, but that is the difference between
32:31a perfectly constructed dish and a soupy mess.
32:34So I'm going to do whatever I can to keep it frozen for as long as possible, because
32:38I still need to torch it right at the last minute.
32:41I'm saying this in all caps, one minute to go!
32:46Let's go!
32:47I'm starting to plate up, and my panna cotta has set beautifully.
32:51It's got a really nice sort of wibble and wobble to it, and the quince smells absolutely
32:55divine.
32:56And then that beautiful passion fruit syrup with the bay oil is just going to sort of lighten
33:00and freshen it up.
33:01Looking at my dish, and I feel pretty happy with it, because I think it's a really fun
33:04flavour combination.
33:05I've never had quince potato and passion fruit together before.
33:08I just hope it works.
33:09Don't make me spell it out!
33:12Ten!
33:13Nine!
33:14Eight!
33:15Seven!
33:16Six!
33:17Five!
33:18Four!
33:19Three!
33:20Two!
33:21Wow!
33:22Well done!
33:23Honestly!
33:24This is going to be good!
33:25I'm so excited!
33:26This is going to be good!
33:27I'm so excited!
33:28Alrighty!
33:29We can't wait to E-A team what you came up with.
33:44Let's taste your dish to pinda!
33:48I'm really, really happy with the way it looks on the outside, but I can't see it on
33:55the inside.
33:56Wow, look at that!
33:59My biggest concern right now is the beautiful layers, and I just hope that's set perfectly.
34:05So you're stuck with coffee?
34:06Yeah.
34:07And what's your dish?
34:08So I've made a coffee and a raspberry baked Alaska.
34:12Inside I've got a chocolate sponge, a layer of coffee ice cream, raspberry sorbet, another
34:18layer of coffee ice cream, and then I actually tried to pour a little bit of the coffee caramel
34:23inside, and then I've got a raspberry Italian meringue on the outside.
34:26I think the best way to judge a baked Alaska is always going to be through that cross-section,
34:31and it sounds like we should have three pretty clear layers from you, plus an ooze of that
34:37coffee caramel in the middle as well.
34:39Yes, hopefully.
34:40Should we get a hot knife going?
34:42Mmm.
34:43Okay.
34:45Layer me on.
35:01I'm killing me, Andy.
35:02Andy, hurry up.
35:03Oh!
35:04Okay, are you ready for your reveal?
35:05Oh, la, la, la, la, la, la.
35:06Oh, my God.
35:07Have a go on that, let's see.
35:08You got layers, you got hoos!
35:09Ha, ha, ha, ha, ha, ha, ha!
35:10Ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha.
35:15Okay, are you ready for your reveal?
35:16Oh, la, la, la, la, la, la, la.
35:19Oh, my God.
35:20Have a go on that.
35:22Let's see.
35:23You got layers, you got hoos!
35:24Ha, ha, ha, ha, ha, ha!
35:26Deep under.
35:44As a Frenchman, I know what I expect from a real deck, Alaska.
35:51I don't think I'll like it.
35:56Because I love it.
35:57It got me hard.
35:58It got me hard.
35:59It got me hard.
36:00First, there is no alcohol, which is not easy.
36:09And you've managed to substitute the alcohol with death.
36:12The raspberry is just, so I can swear, it is very good.
36:17But the coffee, the way you've actually introduced the coffee in the caramel is the substance
36:25you use the caramel to expose the coffee.
36:32Meringue tends to really over-sweeten things, but you have just got the perfect amount of
36:38everything.
36:39That sponge is so perfect.
36:42It's really light, moist, full of that chocolate flavour.
36:46And the caramel has got quite a lot of coffee in it.
36:49So it's got just the perfect amount of bitterness, not too sweet.
36:53It's a really smart move to have that acidity in the raspberry and that lovely bit of perfume
36:57to just add some relief to all that smokiness of the coffee flavour.
37:00The fact that you constructed it in a baked Alaska, such respect.
37:06Because the level of difficulty just, like, times that by four.
37:11A great move at this point in the competition.
37:13You needed to step it up and you did.
37:15Well done.
37:18We'd like to taste your dish, Sarah.
37:27Walking up to the judges, I'm always a bit nervous.
37:32It's a very creative dish idea and concept.
37:36They do look like the closhes.
37:39They do!
37:41And I think conceptually it's unique and I think it's very interesting flavours on the plate.
37:46You lifted that cloche, you found fresh pandan leaves.
37:50You didn't ever cook with pandan leaves either.
37:52Yeah, no, look, I think pandan, it's one of those ingredients that I just, you know, I've eaten it in restaurants
37:59and it's something that I've seen so many ways it's been used, but I've never cooked with it myself.
38:05So it was, yeah, mixed messages.
38:08And then you got some inspo from a cloche.
38:11I don't know why. Oh my God.
38:14Write us through what's going on.
38:16So basically it's pandan panipuris and then inside is the scarlet prawns.
38:21I can't wait to taste it.
38:24Do you want to come and source them up?
38:25Yeah, you have to go quickly once I do this.
38:28Cool.
38:32Shall we?
38:33Yeah, let's.
38:40Like a little shot.
38:41Yeah, you have to go in one shot.
38:42Are we ready?
38:43Three, two, one.
38:44Bottoms up.
38:51Um, that beautiful gravy you got going on, it's like you were your best.
39:00Love the scarlet prawns with that.
39:03Um, I can see this at one of your restaurants for sure.
39:06I think it just needs a little bit of work.
39:11Yeah, I feel like the pandan, uh, this was, this was your problem in the end.
39:16I feel like it needed to be more like light and fresh, but it is a little bit like it kind of pulls everything down.
39:23I could taste this lovely perfume and infusion of the pandan through the prawn.
39:28And then it kind of went through this more cheesy flavour.
39:32And I feel like it overpowers the prawns a little bit.
39:35And I think though, you needed to apply a little bit more heat.
39:38I think, uh, just so it wasn't quite as grassy.
39:41Yeah.
39:42Yeah.
39:43I blitzed it.
39:44So it's probably a lot.
39:45Yeah.
39:46So you're going to get a lot more of that chlorophyll flavour rather than the perfume.
39:47Yeah.
39:48Yeah.
39:49But I still think it's a very interesting use of the pandan.
39:57Do not let this get you down.
40:00It is so refreshing to have you come up and present dish after dish that is extremely creative and unique.
40:07So we want that, Sarah, every time you walk in that kitchen.
40:10Yeah.
40:11That's great advice.
40:12So much courage.
40:13Thanks, Sarah.
40:14Thanks.
40:16Every day I step into this kitchen, I am pushing myself.
40:22And it's frustrating when it just doesn't quite get there.
40:27Oh, God.
40:29Sarah, you did well.
40:30I know.
40:31But I know that there is magic in the dishes that I'm creating.
40:36And once I get to that point where this is my new normal, then those little misses will no longer be misses.
40:46Right.
40:47The next dish we want to test belongs to Schneze.
40:51This is a miso and chocolate ganache, black sesame cream on glaze, bit of yuzu gel, and there's a chocolate and miso cake on the bottom.
41:04I'm so happy.
41:07I really liked the flavour of your miso chocolate ganache.
41:11Each individual element is doing its thing.
41:13Like, you've gone quite hard, you know, on the black sesame, quite hard on the miso, quite hard on the yuzu.
41:18Like, that was a stunner.
41:20You're really stepping the game up.
41:22I love where it's going.
41:24Ben.
41:25Yeah.
41:26Oh, yeah.
41:28Mushroom ricotta and glotti with oyster cream and Vegemite veluté.
41:35I had a bit of a preservation about your dish.
41:38Obviously, you know why.
41:40And guess what?
41:42Hup!
41:45Vegemite!
41:46It's great!
41:47That's all right.
41:48That's all right.
41:49This is a sort of genius.
41:51Ha-ha, yes.
41:52What is amazing is how condensed the reduction and that is strong enough to take on, in mariage, the Vegemite.
42:01Well done.
42:05Next dish belongs to Callum.
42:10I'm walking my dish up to the judges and I'm feeling a little bit nervous about what the judges are going to say.
42:14It is a weird flavour combination, no doubt about it, but sometimes the weirdest dishes, if you can pull them off, can be some of the best dishes.
42:20So, here goes.
42:22Callum, what have you made?
42:24Poached quince with a potato panna cotta, a bay oil and passion fruit syrup.
42:31Did you say panna cotta?
42:34Potato panna cotta.
42:36Indeed I did.
42:37Potato panna cotta.
42:39Yay!
42:43C'est terrible échoé, hein?
42:44C'est terrible échoé, hein?
42:46Wow.
42:47So it's poached quince with a potato panna cotta,
43:04bay oil and passion fruit syrup.
43:17Callum, quince is a knockout, mate.
43:22Like, absolute knockout.
43:24Firstly, like, the stain on the outside.
43:27It did look like a piece of meat
43:28that had just been caramelised after cooking.
43:31And then the flavour on it is just, like,
43:33you've got those three different types of alcohol,
43:35but then the ginger just is doing its thing,
43:38which lightens everything up.
43:39I love the quince.
43:40I could have had a bowl of that and some ice cream
43:42and I'd be happy, man.
43:44The panna cotta, beautiful texture.
43:46I would say, yes, you can taste the potato
43:49right at the end of your palate.
43:52Like, for a small bit.
43:53Rosemary's the dominant flavour.
43:55And then, for me, you couldn't really
43:57once you got everything in
43:59because there was, like, a lot of heavy hitters going on.
44:02I believe the passion fruit was a little bit too much on the plate.
44:07It was a little bit intense with all the delicate flavours.
44:12It's all so much and so powerful
44:14and the passion fruit really took over a little bit.
44:18It's not a big thought, but just to be perfect
44:21because it is delicious.
44:24Sure. Thanks.
44:25Thanks for the feedback, guys.
44:27Appreciate it.
44:32Let's taste your dish.
44:33Laura!
44:34My biggest thing today was the balancing act of this dish.
44:41When the judges dig into this dish,
44:43they should be absolutely hit with an anchovy bomb.
44:47Oh, my goodness.
44:49That is a picture of perfection.
44:52But I hope that the lemon cuts through
44:54all those big, strong flavours
44:56and then those pops of green ants with every mouthful
44:59to make sure you get those little explosions of lime.
45:01Choosing your ingredient wasn't so straightforward.
45:05No, it wasn't.
45:06So you started off with fish sauce
45:07and then you swapped to anchovy.
45:09Yeah.
45:10And then you made a fish sauce from your anchovy.
45:13Pretty much, yeah.
45:16So what dish did you end up with?
45:18So we ended up with hand-cut tallirini
45:20with an anchovy dashi emulsion,
45:23yuzu koshu and green ants.
45:24Let's see.
45:51Laura.
45:51up. That's your best pasta I've ever eaten. And I have been fortunate enough to stand
46:04in this very position and consume banger after banger after banger with your name written
46:10all over it in a pasta dish. And it is, that's unbelievable. Combining the anchovies and the
46:20dashi, and then the shio koji. Firstly, you get a good amount of umami from the anchovies.
46:26Then in your middle palate, it does this weird thing where it tastes like parmesan cheese
46:31with the reaction of the dashi, the anchovy, and the yuzu gosha. It is unlike anything
46:39I've experienced before in my life. Thank you. Well done. I can feel this little electric
46:46current running from you to the dish to Andy. It's jock. I can really feel it. I'm completely
47:04right, aren't I? I can actually feel it. This dish is so clever because it's such a demonstration
47:27of you working smarter, not harder. Because you've actually used these kinds of ingredients
47:33quite a few times in this competition. And every time you deliver something very different.
47:39You would never think to layer fish on fish. Yep.
47:42A batago and then anchovy. It just seems like too much. And just the fact that you've done
47:47it, it just builds all these really complex layers of the same flavour. And then the ants were
47:55so similar to the pops of finger lime that you love to use. But again, it's showing us
48:01how you can find that flavour in this other new exciting ingredient. Such a clever dish.
48:08You should be really proud of yourself. Thank you. Thank you so much.
48:13Well done, Luzzie. Thank you.
48:27To win immunity when every single competitor here is this elite, your dishes have got to be pretty
48:32close to perfect. And for seeing you cook today, I've got a few choice letters for you lot. O-M-G.
48:41That was some ace cooking from every single one of you. But there can only be one winner.
48:57Laura!
48:58Well, Laura, on Sunday, you'll be up on the gantry with Jamie.
49:09Fabulous.
49:10Unfortunately for the rest of you guys, you are at risk of going home. You've all got the
49:16skills. It's how you use them on the day that will mean the difference between you going
49:21all the way or going home. Get ready. We'll see you on Sunday. Good night.
49:28Thanks, everyone. Great day. Great big day.
49:31Sunday night on MasterChef Australia.
49:35Oh, my gosh.
49:36It is time.
49:38This challenge is strategy on steroids.
49:40If you cook one of the three least impressive dishes, you'll find yourself cooking in round
49:45two with whatever time you have left.
49:48Oh, mate.
49:49They need to keep time on their side.
49:53I need to move super fast. I've got a lot to do.
49:55I do not want to cook in round two.
49:56This is hectic. I'm just trying to do things so quickly without making mistakes.
49:59I can't afford to take my eyes off the prize here.
50:01Otherwise...
50:02Oh, my gosh.
50:03It could be time...
50:05Just breathe.
50:06...to go home.
50:07You don't have a lot of time.
50:08No, I do not.
50:19I can't afford to go home.
50:20Mm hmm.
50:21I'll see you later.
50:22In this video...
50:23Can't afford to...
50:25Be sure to be happy, right?
50:26We may have a couple of different channels.
50:28How important to your brain.
50:37But only...
50:39Ask for thatberty.
Recommended
44:13
|
Up next
40:04
41:31
44:13
38:47
57:16
22:07
43:05
42:51
44:10
2:10:41
1:53:53
1:54:35
1:55:38
1:56:09
2:04:18
39:35
29:10
31:11
12:00
12:00
Be the first to comment