- 17 hours ago
Category
😹
FunTranscript
00:01This is MasterChef All-Stars.
00:04Out of the frying pan and into the fire.
00:08Tonight, three teams go head-to-head in a quick-fire showdown.
00:13I think it's just really overwhelming being back here in the kitchen and cooking competitively again.
00:18Four rounds, four cuisines and $20,000 up for grams.
00:23Another day, another charity dollar.
00:26As the company's best are put to the test.
00:29I'm seriously out of my day of heat.
00:59Back to burning up in my heart.
01:05Like a flame, like a brighter shooting star.
01:10In our souls, we all know.
01:14Our dreams make us who we are.
01:18Amazing start, $20,000 for the first challenge.
01:30Can you believe we spent one day in the kitchen and we've come away with $20,000?
01:34Incredible.
01:35It's really quite weird to be waking up again in the MasterChef house.
01:39It feels in some ways like it was only yesterday that I was here.
01:44I did have a dream last night that I was on MasterChef and then I woke up and I was on MasterChef.
01:49The other teams look pretty good.
01:51They seem to work together well.
01:52They do.
01:53It's different this time around because having watched every series of MasterChef as well as obviously been with these guys before,
01:59I feel like I know everyone and so there's quite an easy rapport between us all.
02:03Let's go.
02:51Wow!
02:52Boom!
02:53Master Chef All Starves.
02:55We've kicked off, haven't we?
02:57The croquenbouche.
02:58How's the fingers?
02:59Little bit burnt.
03:00The war wounds.
03:01Because you know what?
03:02We were chatting and I just went,
03:03Blue Team has got this in the bag.
03:06They've done the challenge before.
03:07They're older.
03:08They're closing in on retirement these days.
03:12We kept tripping on our Zimmer frames, you know.
03:16I'll deal with Jono later.
03:23Well, welcome back to the kitchen.
03:25Another day, another charity dollar.
03:29That's right.
03:30Another charity dollar.
03:31And how fantastic.
03:32You guys have the power to raise money for something very special.
03:38So what's this challenge all about?
03:40Today, you have to name your champion and name your cuisine.
03:45And it's going to work like this.
03:47Today you're going to cook head to head in four 30-minute showdown rounds.
03:51In each round, you'll have to nominate a team member to cook.
03:56Within each round, $5,000 up for grabs.
04:01That means every single one of you will be cooking today.
04:05So the big question, who and what?
04:10Yellow Team, yesterday you won $20,000 for your charities.
04:13But also, you won not one, but two advantages.
04:18Kate, as a team captain, you get to pick which cuisine all three competitors have to cook in the first round.
04:25But before you do that, Kate, this is all about strategy.
04:32Who's going to cook for your team in round one?
04:34I am.
04:36Ooh.
04:38Da-na-na-na!
04:41I don't know.
04:42I'd immediately think you're going to be cooking something dessert.
04:46What's your cuisine?
04:47I'm not telling.
04:48It's good.
04:49Julie, Callum, you're now going to have to pick which of your team goes up against Kate.
04:53But here's the tricky bit.
04:55You don't know what cuisine you're cooking.
05:00That's what you call an advantage, isn't it?
05:02I love it.
05:03Right, Callum, who are you going to put up against Kate?
05:05We decided that we want Poe to cook for us.
05:13Absolutely, 100% Jono.
05:16Callum, why Jono?
05:17They're very similar types of cooks, I think.
05:19Jono will be adept at whatever Kate chooses.
05:21Jonathan.
05:22It's a good one.
05:24Julie, which of your four valiant competitors is going to step into that arena?
05:30I'll be going up against Kate and Jono.
05:33Oh!
05:38Why?
05:39Well, first of all, we had a shoe off yesterday and Dessert Queen beat me.
05:43Yeah.
05:44So, I've got a little score to settle throughout.
05:49Secondly, I mean, Jono had a crack about my age, so I need to teach the whippersnapper a lesson.
05:56Love it.
05:57Oh, I love it.
05:58I reckon the three of us would be a good competition.
06:00Fantastic, Julie. Take your place.
06:02This round is going to be a pretty cool match-up.
06:04The two winners head-to-head.
06:06Oh!
06:10So, Kate, what everybody needs to know is the strategy that you're playing.
06:15What's the cuisine that everybody has to cook?
06:18The cuisine that we are going to cook today in the first round is Lebanese.
06:24Ooh!
06:26Lebanese!
06:28That threw him out a little bit.
06:30Where did that one come from?
06:32Well, my husband actually has Lebanese heritage, and when I look across at you guys, I go,
06:37not Lebanese heritage, not Lebanese, no, no, nobody cooks Lebanese.
06:41Yeah, but Jonathan loves Moroccan.
06:43My dad's Moroccan.
06:45Julie, you put your thumbs up there.
06:47That was before I found it let out.
06:51Some things to think about.
06:52You're cooking for your team.
06:55Your pride.
06:57Your charity.
06:59And getting them that $5,000.
07:02Your 30 minutes starts.
07:05Oh, my God!
07:07Come on!
07:09You forgot.
07:11Now!
07:15That's a big hit.
07:17That's a top cooking step.
07:23Who's your pick?
07:24Who do you think's going to win it?
07:25Don't underestimate Jonathan.
07:26Yeah, yeah, yeah.
07:27A father who's Moroccan, he eats it every day, and you can make that segue into Lebanese food.
07:32Yeah.
07:34I wouldn't be surprised if Julie Goodwin does not have an absolutely ripping Lebanese dish taught to her by a Lebanese auntie somewhere.
07:44You know what I'm thinking? I'm thinking Kate's got that one dish in her armory that she knows you can nail, and I think that is a huge advantage.
07:51I'm doing a spice rub lamb with a parsley salad and some sweet potato crisps.
08:00So it's sort of a, you know, modern take, I suppose, on traditional Lebanese.
08:04Uh, I'm not comfortable at this challenge at all, actually.
08:10I'm going to try and make, I think they're called kibbeh.
08:12It's like round balls, it's like minced lamb and onions and everything, and then coated in sort of a chickpea, and then, uh, and then deep fried.
08:20So I have no idea what the recipe is, I have no idea what's in it, and I'm going to make it up as I go.
08:24When I think of Lebanese food, it's all shared food, it's in the middle of the table, so I go straight for the old favourites of the kofta, the tabbouleh, you know, the tahini yoghurt and some flatbread.
08:36What have you put in there, sumac or?
08:37Just some sumac and some cumin, so I've got the garlic.
08:39Cumin, beautiful.
08:40Okay.
08:41That's me.
08:42And then what else are you going to do that with?
08:43I'm going to do a little cheats tabbouleh.
08:44What's a cheats tabbouleh?
08:45It's got couscous instead of the cracked wheat.
08:48Okay, well that's alright, that's fine.
08:49I want to know what are the sesame seeds for though, that's interesting.
08:51I'm going to make like a tahini yoghurt tuna with it.
08:54Well, first round, 15 minutes down, 15 minutes to go.
09:02Question is, are you setting your team up for success?
09:09Jonathan, Gary, how are you doing?
09:11What's happening?
09:12What's happening?
09:13Possibly the worst challenge I could be in, I reckon.
09:15Why?
09:16What do you reckon?
09:17You know what, because I'm sort of trying to make, you know, lamb kibbeh, like, got my lamb chops.
09:20So you're going to deep fry them?
09:21Like little fritters?
09:22Yeah, that's right.
09:23Are you going to coat them in anything?
09:24Yeah, coat them, yeah.
09:25In what?
09:26Well, I think it's either, I think it's a sort of a combination of the chickpeas and
09:29all the wheat sort of thing and then it gets fried.
09:31You've never made it before.
09:32No.
09:33I love it.
09:34Have you cooked this dish before?
09:35I've cooked versions of it, yeah.
09:36Right, because you're one up on Jonathan already.
09:37Because he's cooking something he's never cooked before.
09:38Okay, good.
09:39So tell us what it is.
09:40So you've got little lamb fillets.
09:41So I've got little lamb fillets and a spice round.
09:42What spice did you put on there?
09:43Cumin, coriander?
09:44There's cumin, fennel, coriander.
09:45Oh, fennel, nice.
09:46A little bit of garlic, olive oil, salt.
09:47Oh, I like it.
09:48Yeah, very simple.
09:49Very simple.
09:50And you pick lamb fillets too, which will cook quickly and then I think end up.
09:51That's right, they're getting there.
09:52And what are you serving it with?
09:53I'm going to do it with kumaru chips, a little parsley salad, some little lemon, some red onion, some pine nuts.
10:11Oh nice.
10:12A bit of dressing, maybe some pistachios.
10:13Okay.
10:14And if I've got time I'll do some other bits.
10:18I'm actually really regretting this dish that I picked, everything is going wrong, my station
10:28looks a mess, there's rubbish everywhere, the kibbeh is not looking anything like I imagined
10:34and then frying it, I'm not really sure what went wrong.
10:42When Jonathan's on his game he is the most devastating cook in the competition but when
10:46he fails, he fails epically.
10:49Oh my god, Aaron and Marion, what's going on down here?
10:53I know, we started off confident, we get a little scared but Jono always pulls it together
10:57at the last moment.
10:58He does.
10:59We have confidence.
11:03Ladies and gentlemen, one minute to go, one minute.
11:09Come on Jono!
11:16Come on Jono!
11:26This is just so exciting, you've just got 30 seconds left!
11:30Come on Jono, 30 seconds buddy.
11:41Come on Jono.
11:42Come on Jono.
11:43Come on Jono.
11:44Come on Jono.
11:44Come on Jono.
11:45Come on Jono!
11:45This is it! 10 seconds! 9, 8, 7, 6, 5, 4, 3, 2, 1, that's it!
12:12I just don't know why I put myself in these positions.
12:15The kibbeh looks disgusting. I was just really worried about taking my dish up to the judges.
12:21I wouldn't serve this to anyone.
12:35Kate, you set the challenge, so we'll taste your dish first.
12:38Tell us what it is.
12:44This is a spiced lamb fillet with parsley salad, preserved lemon yoghurt and kumara chips.
12:49I think the combination of flavours, I think the idea that you came up with right at the start is really good.
12:59And I think it's a really neat, clean presentation. Lemon, parsley, pine nuts, onion.
13:05You get all of that. Nice cleansing yoghurt, cucumber, dill. You get all those flavours.
13:09You've cooked the lamb really well. There's a touch of pink.
13:11I would like more of the spices. But I think that's great. I think you played your strategy perfectly.
13:17Jonathan, up you come.
13:18I'm taking my dish up to the judges. I'm really disappointed with myself.
13:20I'm really disappointed with myself.
13:21I'm really disappointed.
13:22I'm really disappointed.
13:23I'm really disappointed.
13:24I'm really disappointed.
13:25You get all of that. Nice cleansing yoghurt, cucumber, dill.
13:27You get all those flavours.
13:28You've cooked the lamb really well. There's a touch of pink.
13:29I would like more of the spices.
13:30But I think that's great.
13:31I think you played your strategy perfectly.
13:33Well done.
13:34Yes.
13:35Well played, son.
13:37Jonathan, up you come.
13:43Taking my dish up to the judges, I'm really disappointed with myself.
13:55Jonathan?
13:56Yeah?
13:57I'm sure it comes down to taste, doesn't it? Off you go.
14:00Well, it might come to taste.
14:03But you guys always taught me when I was on the kitchen,
14:06MasterChef is about taking it to the next level.
14:09Yeah.
14:10And I've taken Lebanese to the next level.
14:13Down.
14:16That's the wrong way.
14:33Actually crusting that mince with the chickpeas is a lovely texture.
14:43But in saying that, it's just like fried rissole in ways.
14:48The yoghurt cucumber sauce is okay.
14:52It just needs more flavour.
14:53Oh.
14:54Mmm.
14:55That's a new manoeuvre.
14:56Please go back to the house tonight and find a recipe and make one.
14:58Because when they're done properly, they're delicious.
14:59Yeah.
15:00Yeah.
15:01Yeah.
15:02Yeah.
15:03Yeah.
15:04Yeah.
15:05Yeah.
15:09Do you like it?
15:18Julie, it's your turn.
15:25What did you cook?
15:27beef kofta with tahini yogurt, a little what I call cheats tabbouleh and some flatbread.
15:36It was amazing watching you cook. Amazing to see all those different elements coming together on
15:41the plate. Well thank you. And this looks wonderful and it's a great example of how much you can do
15:53when you're well planned in a very short period of time. Great generous looking dish, fantastic
16:10Lebanese flavours, wonderful combination of elements and notice there's a fair bit of difference between
16:15the breads. So the breads that Gary and George had were delicious and really light and crispy and
16:20flaky and that last bit of bread is still a bit doughy. So that's a negative but otherwise,
16:24just like Kate, an awful lot of positives. Well done. Thank you. Grab your tree trunk, back in line.
16:30Well done, George. Can we taste the tahini?
16:38Fascinating, our first head-to-head round and we saw some fantastic food and Jonathan's dish.
16:45I wasn't waiting for it.
16:53When it comes down to the winning dish in round one, we're unanimous.
17:02It's the blue team and it's Julie.
17:04Julie, congratulations. You've just won $5,000 for Roxfam. Well done.
17:20Thank you. I can't believe it. I'm so thrilled. Thank you so much.
17:24Now that we've won round one, the advantage passes to my team and we get to choose not
17:36only the next cuisine, but the next person to cook. Right Julie, what's it going to be?
17:41The next person to cook for our team is Po.
17:44Go Danny Ben. Come on down Po. Wow. Right Callum, who's your choice?
17:56I reckon it's got to be Po's Kitchen TV show versus Marion's Kitchen food range.
18:02Thanks Cal. Marion, come on down.
18:08Kate, who's it going to be?
18:10Look, we might as well make it the cook-off of the three Asian queens, I reckon.
18:15Danny.
18:21We're enjoying this moment. Welcome down.
18:24Julie, what are you going to make them cook?
18:27We're going with Po's absolute strength and we're cooking Chinese.
18:33I like it.
18:33All right, there you go. This is like the best day ever.
18:39Not only do we have the all-stars, but it's multicultural day.
18:43We get to eat like everything gets the best.
18:48You have 30 minutes and your time starts now.
18:55I love my protein.
18:57What are you doing?
18:59I'm looking for Chinese things.
19:01It's really cool that I'm cooking against Po and Marion, but it's Po and Marion.
19:06They're amazing cooks and their strengths are Asian cooking.
19:11And I just don't know if I'm anywhere near as good as them.
19:29It's really cool.
19:30Round two, 30 minutes to cook, a delicious Chinese meal.
19:34And look, what have you got? Marion, Danny, Po.
19:37The best.
19:38I mean, this is what it's about.
19:39The all-stars of MasterChef in the MasterChef kitchen at the same time.
19:43I'm excited.
19:44I wonder what Po is making.
19:47Cooking against Marion and Danny is extremely intimidating.
19:51I'm the only of the three that is Chinese, so I'm really feeling like I have to perform.
19:56Po.
19:57Yes.
19:58You look nervous.
19:59I am.
20:00Why?
20:00I mean, I'm against Danny and Marion, who are quite into their Asian food.
20:06What's your dish?
20:07I'm going to do a dumpling dough, like a gouging.
20:10And then I'm going to stuff it with this pork, beef, fennel, chasin, rice, wine, soy.
20:17Nice.
20:18And then I'm going to pan fry them.
20:19Okay.
20:20Do you want me to leave you alone?
20:22I would love it if you left me alone.
20:24Okay.
20:26I think it's just really overwhelming being back here in the kitchen and cooking competitively
20:32again.
20:33I'm incredibly nervous, more nervous than I ever was on my season of MasterChef.
20:38Marion.
20:39Hi, George.
20:39What's your dish?
20:40My version of salt and pepper prawns with a cucumber and sesame soy salad.
20:49Yep.
20:49It's a simple dish that can be done really badly.
20:52Yeah.
20:52So I'm hoping to do a good one today.
21:00I don't know if I can take on Paul and Marion.
21:02They were my idols when I was watching season one and two.
21:07I can't believe this is happening.
21:08Hey, Danny.
21:09Hi, George.
21:10What's your dish?
21:11I'm making lychee toffee pops.
21:13Okay.
21:14What's that?
21:14So it's a lychee fritter and then I'm going to roll it in toffee and make it into like
21:19a little lollipop with some, I'm going to spike the caramel with some flavors.
21:23Because you know, there's lots of fritters, lots of toffee and Chinese desserts.
21:26So I think this is kind of a fun dessert for kids.
21:2815 down, 15 to go.
21:39Chinese is the theme.
21:40Who will become the cooking queen?
21:42Come on, Clarence!
21:54Usually the dumpling skins are much smaller and thinner.
22:04But because I was just racing, I had to just commit to whatever I'd cut.
22:10I'm really worried now whether they're going to cook all the way through.
22:13So Callum, Chinese the call.
22:21You'd pick Marion without knowing what the cuisine was.
22:23Good call, do you think?
22:24I think so.
22:24I think this is her kind of cuisine.
22:26She's got a very clear idea in her head of what she wants to cook.
22:29Salt and pepper scampi.
22:30Chinese dish automatically, do you think it is?
22:32I think it is.
22:33I think the simple flavors with a really fresh, beautiful product should work really well.
22:37This is the quietest I've ever heard.
22:43The MasterChef Kitchen.
22:44Are you nervous?
22:45Ten minutes to go.
22:46Come on, guys!
22:54This dish really is a gamble.
22:57I don't know if it's going to work because I've never made it before.
23:01Last year in season three, the dish that I was eliminated was a banana fritter.
23:06It doesn't look that appealing, does it?
23:10I want to show the judges that I can cook a crispy golden batter.
23:17Are you feeling pretty good about Dani's your choice?
23:19I mean, she loves cooking Chinese flavors.
23:21She loves cooking outside the box and that's what excites me when I watch her cook.
23:33It needs to be on the plate.
23:35You've got one minute to go.
23:36Come on!
23:37Come on!
23:37Come on!
23:38Don't marry it!
23:44Woo, woo, woo!
23:45Woo!
23:45Woo!
23:46Woo!
23:46Woo!
23:47Woo!
23:47Woo!
23:48Woo!
23:48Woo!
23:49Woo!
23:49Woo!
23:50Woo!
23:51Woo!
23:53Woo!
23:54Woo!
23:55Woo!
23:56Woo!
23:57Woo!
23:58Woo!
23:59Woo!
24:0010 seconds to go.
24:029, 8, 7, 6, 5, 4, 3, 2, 1.
24:047, 6, 5, 4, 3, 2, 1.
24:10That's it!
24:11Time's done.
24:16Wow.
24:17Well, it doesn't get any better than this.
24:23The all-stars are in the house, we've tasted delicious Lebanese, now our mouths are salivating
24:30for a little bit of Chinese.
24:32We can't wait for this.
24:33Po, you're first.
24:35For real?
24:37For real?
24:38That's what happens.
24:41Okay.
24:41Are we going to love this?
24:44Um, I hope so.
24:54Are they cooked?
25:04Oh, it's a bit spicy, the sauce.
25:08Sorry.
25:09Sorry.
25:11It's moments like you standing at the bench, nervous as you are, but making those dumplings,
25:27putting those beautiful folds in them, that just goes, that's why you were part of 2009,
25:34that's why you were a finalist, that's why you're an all-star.
25:37I love these dumplings, a dozen of them, and I'm happy.
25:41I love these dumplings, a dozen of them, and I'm happy to see them, and I'm happy to see them.
25:50Next up, Marion.
25:51Okay.
26:06So, I'm happy to see who you are.
26:08That's why I'm beginning to see who you are, but I'm happy to see what you are.
26:11Sometimes when I stand here, just gazing to the middle distance, I think people are thinking
26:27that I'm trying to identify flavours. Fleeting moments of chilli or spring onion. Sometimes
26:35that's the case. Sometimes I'm just standing there going, oh wow, that is so delicious.
26:38This is one of those moments. I love that.
26:41Thank you!
26:48Danny, please bring forward your dish.
26:59Danny, how was that? Standing on that back bench looking forward and seeing two of the stars,
27:04I think inspired you to send in your application. What did that feel like?
27:08It's true!
27:09Aw, that's so nice, Danny!
27:11It is a really big moment for me. It all comes down to my lychee toffee pops.
27:21You know, in the history of the whole world, no one has ever said that before.
27:26You are, you are, you are truly unique still.
27:33You'll feel like a kid again.
27:35Tell me, who's the fourth one for?
27:37Uh, maybe.
27:38Do you want to give it to one of your heroes behind you?
27:41Yes, that would be great. Maybe they can have half each.
27:43We can have half each.
27:44We can have half each.
27:45Yay!
27:46Oh, thank you!
27:52Oh, that sounds good.
27:59Oh, man.
28:01Oh, that's good, Danny.
28:03That's awesome.
28:04Oh, no, it's crap, actually.
28:06If you imagine that kind of toffee apple experience, but instead of them being a crunchy toffee apple underneath, this lovely thin layer of really crispy batter, and then that super, super slurpily juicy lychee.
28:22It's referential, it's delicious, it's quite sophisticated in terms of the balance of flavors.
28:27I think that's very clever cooking, and you have excelled doing exactly what you love, traditional Chinese, with a very modern spin.
28:35Well done.
28:38Yay!
28:40Well done, Danny.
28:42Oh, yeah.
28:48I don't think there's ever been a challenge in the MasterChef kitchen quite like that.
28:52Our three queens of Asian cuisine, head-to-head, three great dishes.
28:59We all had our favorite.
29:02So the winner of this round is...
29:15I don't think there's ever been a challenge in the MasterChef kitchen quite like that.
29:18Our three queens of Asian cuisine, head-to-head, three great dishes.
29:25We all had our favorite.
29:29Danny.
29:31Yeah!
29:39Wow, that's super.
29:40Danny, not only do you get the advantage going to the third round for the yellow team, but also you raise another $5,000 for the Starlight Foundation.
29:47That means, so far, you've raised $10,000 for them.
29:51Well done.
29:57I can't believe that I've beat Poe and Marion.
30:02As the winner of round two, the yellow team now gets to choose who cooks next and what cuisine they get to cook.
30:09I think it's going to be a great challenge.
30:12Well, Kate, Danny's on the yellow team, two advantages.
30:16First up, tell us.
30:18We are going to put Kumar forward next.
30:20Mmm.
30:22Kumar would like to come downstairs and take your place in front.
30:24Relax.
30:25Red team, blue team, it's now your turn to pick who's going to cook in round three.
30:30But remember, with that pick, you also decide which of your remaining team members will cook in round four.
30:36Callum.
30:37I'm going to assume from knowing Kumar incredibly well that I reckon he's going to pick Indian.
30:43So I reckon this might be your one, Aaron.
30:45Oh, look, I'd love to take a bullet for the team.
30:47Julie, who's it going to be, Justine or Chris?
30:54Well, I like the idea of leaving the young guns together for the fourth round, so we're going to send down our old dog, Chris.
31:00Put us out of misery, reveal which cuisine these three mighty warriors are going to cook.
31:15We've done a bit of strategising and we think that Kumar's strength in this context is probably in the Indian.
31:24Ooh!
31:28Big surprise?
31:29Sorry, I am a bit shocked at the moment.
31:31I was coming down here thinking it was something else.
31:34Well, it's the battle of the blokes.
31:36Chris, Aaron, Kumar, you have to cook us a delicious Indian dish.
31:40You have 30 minutes to do it in.
31:42Are you ready?
31:43Yes.
31:44Oh, yeah.
31:45Do it.
31:46Okay, let's go, let's go, come on.
31:47Come on, guys.
31:48Go, Aaron.
31:49Go, Aaron.
31:55I'm going to put something out there.
31:56Are you?
31:57Yeah, yeah.
31:58Put it out there.
31:59Kumar's got this one in the bag.
32:01You reckon?
32:02Yeah.
32:03No, I don't reckon.
32:04You know, it's interesting because it's a long time since Chris has been in this kitchen and he's been out running his restaurant, doing lots of different things.
32:09Cumin, coriander.
32:11He understands spicy.
32:12He understands flavoring.
32:13He understands technique.
32:14Yeah.
32:15That makes him very hard to eat.
32:16Don't let's forget, Aaron, he loves Mexican food.
32:20So those spices, those flavors, you know, it's not a million miles.
32:24He also bumped Marion out of the competition on a satay sauce and that was a good understanding of spices and flavors.
32:33The yellow team shows an Indian.
32:35Kumar's the expert.
32:36I'm going to do the best I can, but, you know, I'm seriously out of my depth here.
32:41I've got to invent something.
32:43I'm going to do an Indian spice rub piece of salmon, a little cucumber and rita.
32:48And if I get time, I'm going to do some cauliflower.
32:51I've got to get fish cooked absolutely perfectly.
32:55And just the flavor balance, get all the spices right.
32:57Kumar, you spent a few minutes in the pantry.
33:03I couldn't find the curry ingredients because I wanted to roast my spices.
33:06OK, so what's the curry you're going to make?
33:07Because you're setting the standard here.
33:08It's a South Indian thing.
33:09It's mussels in a coconutty curry sauce.
33:11Oh, lovely.
33:12So what have you got in there?
33:13A lot of fennel seed in there, coriander.
33:14Some fennel and fenugreek and coriander and black mustard seed as well.
33:17OK.
33:18I was going to do a rochi, but I want to do it with a typical South Indian accompaniment.
33:22It's called upumar and it's like an Indian couscous.
33:25What's it called?
33:26Upumar.
33:27Upumar.
33:31Aaron.
33:32Hey, Gary.
33:33I'm thinking Italian food.
33:34Yeah, I was thinking.
33:35I'm thinking Mexican food.
33:36I was thinking all those things, believe me.
33:38You're obviously doing some sort of little prawn curry with a paratha.
33:41Is that right?
33:42Absolutely.
33:43What are going to be the predominant flavors in here?
33:45Turmeric, a little bit of spices, some chili, some ginger, some cinnamon.
33:50You know, I'm just kind of pulling flavors together and hoping that it matches with something in here.
33:53Last time you did that, pull flavors together, I think you're not marrying out of the competition.
33:56Yeah, well, you know, we can only hope that I do well today.
34:02Today in the kitchen, I'm just trying to take deep breaths.
34:06The first challenge, I just totally lost the plot.
34:09I feel quite nervous, you know, I've got the shakes a little bit.
34:12I've never made this dish before, I'm actually making it up on the spot.
34:15And I just hope it tastes good.
34:20The secret of doing this dish is to get a really good flavored curry sauce going through
34:25and then steaming the mussels in the curry sauce.
34:29I suddenly realize how lovely it is to be back here doing what you really like to do
34:34and producing good food.
34:36It just is a wonderful feeling.
34:38Kumar, do you know that the beards from the mussels are all off?
34:41Yep, I did.
34:42Cool.
34:43Shut up now.
34:44Lots of wonderful spices and aromatics.
34:50Let's hope all these dishes come together.
34:53Ten minutes to go.
34:54Thank you, darling.
34:56Love wecky-booing.
34:58I'm completely uncomfortable cooking today.
35:06I've screwed up salmon on MasterChef before.
35:09It's raw.
35:10There's no doubt about it.
35:12All the other bits and pieces, I'm okay with.
35:15But that salmon, they will crucify me if I cook this wrong.
35:19Kumar, make sure there's no beards.
35:21Just double check.
35:22Final little finishes.
35:24Aaron, come on my friends.
35:26One minute to go.
35:27Woo!
35:28Woo!
35:29Woo!
35:30Woo!
35:31Woo!
35:32Woo!
35:33Woo!
35:34Woo!
35:35Woo!
35:36Woo!
35:37Woo!
35:38Woo!
35:39Woo!
35:40Woo!
35:41Woo!
35:42Woo!
35:43Woo!
35:44Woo!
35:45Woo!
35:46Woo!
35:47Woo!
35:48Woo!
35:49Woo!
35:50Woo!
35:51Thank you, bro.
35:52That good!
35:53Isso!
35:54Aaron, you love this, man.
35:55Ten seconds.
35:57Nine.
35:58Eight.
35:59Seven.
36:00Six.
36:01Five.
36:02Four.
36:03Three.
36:04Two.
36:05One.
36:06That's it.
36:07Round three's over.
36:08it's over.
36:09Woo-hoo!
36:10Wow!
36:11Thank you, brother.
36:12That was awesome.
36:13That was awesome.
36:14That looks great.
36:16Yeah.
36:17Well, that's the third round done and dusted.
36:20dusted one thing left to do it's to taste your food but remember theme was
36:24Indian I wonder how you've done Kumar I become oh thank you I couldn't have
36:32taken it any longer brilliant stuff what have you cooked I'm it's South
36:37Indian inspired food and it's mussels in a coconut curry sauce accompanied by a
36:41dish called a puma which is a semolina sort of dumpling I guess you can call
36:46I'll tell you what you've cooked these mussels brilliantly well in terms of
36:54cooking because they are super plump look beautiful
37:02a few beards on them though
37:16I'll tell you what you've cooked these mussels brilliantly well in terms of
37:22cooking because they are super plump look beautiful few beards on them though
37:26delicious
37:34mussels delicious they're really beautifully cooked what I love about the sauce is it's
37:45wonderfully aromatic so there's ginger there's turmeric there's fennel seed there's coriander
37:49you can pick all those notes out and I like that combination between the fresh aromatics and the dry
37:55spices I think it's wonderful you've missed a few beards on the mussels which
37:59really in the master chef kitchen is not quite good enough but you know what I'll
38:03just pluck that out and demolish that whole bowl it's really delicious
38:11what's the dish okay it's a prawns with just a turmeric cinnamon and coconut sauce and some paratha with some prawn oil
38:33The bread really pulls this dish together there's a lot of turmeric there and if you just have the turmeric and the prawn it's really intense with that bread and the season you put on it's really intense
38:40but that bread and the season you put on there just pulls it back that's a beautiful dish with lots of different flavors and beautifully cooked
38:44Chris your turn
38:49Chris your turn
39:03Chris your turn
39:05Chris your turn
39:07What's a bit of a bit of a bit of an Indian spice rub on salmon with a little rita little cucumber salad and some cauliflower beignets for one of a bit of a description
39:31This still makes me so god damn nervous
39:38This still makes me so god damn nervous
39:50Cooked beautifully man cooked beautifully
39:53I was dreading that last time I cooked bloody salmon on this show it was a disaster
40:12What I love most about this dish is the way you've cooked that salmon perfectly
40:16It's probably one of the most perfectly cooked salmon I've seen here in this kitchen in how many years?
40:24Beautiful crisp beignets
40:26And just simple cucumber dressed what more could we ask for Chris?
40:31What a great bit of cooking. Thank you
40:46Today in this round round three there could only be one winner
40:52It's a unanimous decision
40:56And that winner is Chris for the blue team well done
41:05Chris you have won $5,000 for the Lord Smith Animal Hospital
41:08That's fantastic news, but also you have won the advantage of the blue team going to the fourth and final round
41:15We know who's going to cook in round four Callum Hayden Justine come downstairs
41:30This is what we wanted to see wasn't it
41:32Yeah, this is what it's about. It's about the young pups Callum
41:36I've got to say so far two days. No wins for the red team. Thanks for reminding me. Now's the time for a captain's innings, huh?
41:44Julie Chris won the blue team the advantage of picking the cuisine for this round. What do you choose?
41:50These three are going to cook French
41:58I'm excited about this one. I can't wait to see who's gonna win who's gonna win that $5,000 charity you ready
42:06Let's go
42:15I'm so excited can I say the person who's who I wanted to taste for the most in the last three years has been
42:21Justine's some of the dishes she cooked in series one work quite amazing
42:26She has a brilliant way of flavors, but look at who else she's got to compete against Callum
42:30You know since he's left this competition he's worked with Philip Michelle at PM24 one of your restaurants
42:35And then you've got Hayden who went through and won the immunity pin. Yeah based on a French dish. This is gonna be stellar
42:45Justine hi George. How are you? I'm good. How are you? What are you gonna cook? I'm going to do a
42:51Zucchini and very finely chopped prawn sauce with a bit of champagne
42:56Cream of course a little bit of butter so just saute that off and just put that on a nice piece of snapper just that's nicely pan-fried
43:02And I'll do a little white bean puree underneath it. It's a nice simple flavors
43:09Callum and Hayden can you beat them? I would love to win win this but
43:14We'll just say I don't even know what they're cooking. I can't bone this quail. I'm freaking out
43:20Take a deep breath cow
43:23Right Callum, what's the dish?
43:26Gonna get some quail on yeah, I'm gonna cook the legs and then the
43:31Breast on the crown as well
43:33Gonna do a little butter sauce get some mushrooms sauteed off as well and then finish it with a little bit of fresh fennel and
43:38Mandarine actually I thought these are in season at the moment. I thought I might give them a go fantastic sounds delicious
43:43You happy to be back here? I am in a freaking out kind of way
43:54The flambe looks good too
43:56Wow, it definitely smells French down here Hayden. Judgy, how are you mate? Yeah, good mate? I love the smell of perno
44:02It's so typically French, you know. What's the dish? A nice little pan-fried piece of snapper with
44:08Some braised fennel in that perno that you just smelt and also just a classic beurre blanc sauce
44:13So, wow, French classics nice and simple. Justine's cooking snapper. You're cooking snapper
44:18Why is your snapper going to be perfect?
44:20It's just about getting your timing right and getting the heat and temperature and that's all cooking is really
44:27Oh Callum, come on Cal
44:29$5,000 for your charity and only 15 minutes to go. Come on
44:49To get this right I need to get the sauce tasting superb
44:53You know classic flavors echelots we've got lemon zucchini and the sweetness of the prawns
44:59I don't want to overcook the prawns. That's number one getting the sauce right cooking the fish to perfection
45:06Really hard to do especially for these judges they stress me
45:14Oh they look good Cal
45:15They do they look fantastic
45:17Callum sounds like he's doing a good job. How you going Cal?
45:19Yeah, not too bad mate. How are you?
45:21Yeah, all right
45:25It's so romantic in the kitchen the sun's setting and you've only got five minutes to go
45:29Come on Hayden
45:36Danny?
45:37Hayden has been cooking so cool calm and collected the whole time but in the last five minutes
45:42It's looking like it might slip through his fingers. He really needs to get that for long
45:47Finished yeah, if I don't get it all coming together. It's going to be one split runny mess
45:55What's wrong Justine? I think it needs a little bit more with the fish
45:59I'm looking for golden on that skin side and of course making sure that it is just cooked in the middle
46:05I don't want it to be overcooked
46:08Stick a knife in
46:09Oh
46:12It's just us if I can't cook that fish to perfection the judges will slam me
46:28I'll tell you one thing for sure the reds need a win in this last challenge two minutes to go
46:39I'm going to get sauce first or fennel first
46:56Come on buddy
47:06Do I get sauce first or fennel first?
47:08Fennel
47:10Come on
47:17Come on
47:19Bring it home
47:21Ten seconds
47:23Nine
47:25Eight
47:27Seven
47:29Six
47:31Five
47:33Five
47:43Justine Callum Hayden round four what a beauty that was you had to cook a french inspired dish
47:51Justine you're first
47:52Justine what's the dish so I've just done a simple pan fried snapper with a white bean puree and a
48:07champagne and prawn sauce I hope the the fish is cooked I'm always petrified of overcooking the fish
48:15the snapper's cooked perfectly
48:27I love it I love that sauce it's
48:45when you say creamy sauces I always go oh not one of those sort of old heavy gluggy sauces but it's
48:52not that lovely little pops of prawn through it zucchini and creamy white bean what I don't like
48:58is why would you crispy something up like snapper skin and then tip you know a chunky sauce over the
49:04top and make it soggy doesn't really make sense but that's the only criticism Justine don't be
49:10nervous you're an all-star thank you
49:12you're welcome
49:13Callum up you come oh he does look he does that same nervous little walk up the stutter the stuttle
49:24looks great looks clean looks fresh quail it's French fennel's French white bean puree's French
49:31let's dig in shall we are you worried about anything honestly you know how you were just
49:38saying how it looked that was after many of your master classes watching you kind of like think
49:42about how a plate of food goes together I know it sounds like I'm sucking up but you guys are
49:47seeing what Gary's food looks like
49:49it's kind of like you know how he takes time
49:52tell him how good his food is
49:55gee you're good-looking Gary
50:02I love the quail I think you've cooked the quail perfectly the breast is pink the skin's crispy beautiful amount of seasoning love the mushrooms because you've got
50:12caramelization there's this little charriness to the whole thing and then you sweep it all up with a bit of that olive oil in the white bean puree which is nice and creamy and we all love those crispy creamy textures and then you get a little smack of mandarin you think oh not sure about that just my opinion okay
50:29Thanks
50:48Time for the final dish the other team's Hayden
51:00Hayden is this dish as good as the one that won your immunity in 2011?
51:04No I don't think it is Matt
51:06I
51:07one of the elements is just not right on that plate
51:09What went wrong?
51:10I
51:11basically I used the wrong vinegar for my beblanc sauce and it's just really really sweet
51:29this is definitely not a beblanc however when you eat that beautiful snapper with some of that very simply cooked fennel the sweetness
51:49accentuates this the anyest flavor of the fennel it's a bit like the you get that flavor that the fennel maybe has been caramelized you know
51:55It's been cooked with a little bit of sugar in the oven to get that kind of that chewy toffee flavor
51:59But I think it's probably in terms of this challenge a little bit too much of a sticky toffee snapper
52:05Fourth and final round and you three gave us a problem you gave us three dishes that we loved for different reasons
52:21So we asked ourselves as we always do in those situations where it's kind of too close to call which of those dishes?
52:27We'd like to eat tomorrow night for dinner
52:31So the winner of this French round
52:35By the narrowest of margins
52:40Is Callum
52:41Callum
52:53Callum that's five grab of the Cancer Council
52:55That's a win for the red team your first so far well done
52:58Well brilliant to have you back and brilliant that you're all cooking so well and we know that you love the Masterchef kitchen so much
53:12So just because of that we're gonna bump you outside and take it off site tomorrow
53:18And that's gonna be a thrill but can I tell you out of the frying pan and into the fire see you tomorrow
53:26See you tomorrow
53:38You are going to make the best sausage sizzle in the world
53:42Three teams give something back to those who help us
53:46It's gonna be a massive challenge
53:48The heat is on to create the perfect gourmet sausage from scratch
53:53And if they're not ready at our tent
53:55They're gonna go to the next one
53:56But Richard Star recipe will be a roaring success
54:00I don't know how we're gonna feed all these people
54:02Only one snag
54:03We've only got one minute to go
54:04This should be an interesting little finish to this that's for sure
54:07That's for sure
54:08That's for sure
Be the first to comment