A high-pressure $20,000 challenge pushes the All Stars to deliver speed, precision, and flawless creativity. Only the sharpest competitors survive this intense cook-off.
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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.
02:30That's good.
02:51Wow!
02:52Boom!
02:53Master Chef AllStuff.
02:55We've kicked off, haven't we?
02:57The croquenbouche.
02:58How's the fingers?
02:59A little bit burnt.
03:00The war wounds?
03:01Because you know what?
03:02We were chatting and I just went,
03:04Blue Team has got this in the bag.
03:06They've done the challenge before.
03:08They're older.
03:09They're closing in on retirement these days.
03:13We 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.
03:44And it's going to work like this.
03:46Today, you're going to cook head to head in four 30-minute showdown rounds.
03:52In each round, you'll have to nominate a team member to cook.
03:57Within 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.
04:17Kate, 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.
04:37Ooh.
04:42I don't know.
04:43I 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?
05:02Yeah, yeah.
05:03I love it.
05:04Right, 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.
05:17Callum, why Jono?
05:18They're very similar types of cooks, I think.
05:19Jono will be adept at whatever Kate chooses.
05:21Jonathan.
05:22That's a good one.
05:23Julie, 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!
05:34Yeah!
05:35Booyah!
05:37Why?
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 mean, the three of us would be a good competition.
05:59Fantastic, Julie.
06:00Take your place.
06:02This round is going to be a pretty cool match-up.
06:04The two winners head-to-head.
06:05Oh!
06:07So, Kate, what everybody needs to know is the strategy that you're playing.
06:15What's the cuisine that everybody has to cook?
06:17The cuisine that we are going to cook today, in the first round, is Lebanese.
06:25Oh!
06:27Lebanese!
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.
06:40Yeah, but Jonathan loves Moroccan.
06:42My dad's Moroccan.
06:43Very close.
06:44Ooh!
06:45Julie, you put your thumbs up there.
06:46That was before I found it let out.
06:51Some things to think about.
06:54You're cooking for your team.
06:55Your pride.
06:57Your charity.
06:58And getting them that $5,000.
07:02Your 30 minutes starts.
07:08Oh, you forgot.
07:10Now!
07:14That's a good fit.
07:16I know that's a top cooking stand.
07:23Who's your pick?
07:24Who do you think is going to win it?
07:25Don't underestimate Jonathan.
07:26A father who's Moroccan, he eats it every day, and you can make that segue into Lebanese food.
07:33I wouldn't be surprised if Julie Goodwin does not have an absolutely ripping Lebanese dish taught to her by a Lebanese auntie somewhere.
07:43You know what I'm thinking?
07:44I'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 spiced 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.
08:04I'm not comfortable with 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 deep fried.
08:19So 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.
08:25When I think of Lebanese food, it's all shared food, it's in the middle of the table.
08:30So 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.
08:38Cumin, beautiful.
08:39Okay.
08:40That's me.
08:41And then what else are you going to do that with?
08:42I'm going to do a little cheats tabbouleh.
08:44What's a cheats tabbouleh?
08:45It's got couscous instead of the cracked wheat.
08:47Okay, well that's alright, that's fine.
08:49I want to know what all the sesame seeds are for though, that's interesting.
08:51I'm going to make like a tahini yoghurt tuna with it.
08:58Well, first round, 15 minutes down, 15 minutes to go.
09:01Question is, are you setting your team up for success?
09:09Jonathan, Gary, all good?
09:10What's happening?
09:11What's happening?
09:12Possibly the worst challenge I could be in, I reckon.
09:14Why?
09:15What do you reckon?
09:16You know what, because I'm sort of trying to make, you know, lamb kibbeh.
09:18Like, got my lamb chops.
09:19So you're going to deep fry them?
09:20Like little fritters?
09:21Yeah, yeah, that's right.
09:22Okay.
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 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?
09:32Nah.
09:33I love it!
09:34Okay.
09:35Have you cooked this dish before?
09:36I've cooked versions of it, yeah.
09:37Right, because you're one up on Jonathan already.
09:38Because he's cooking something he's never cooked before.
09:39Okay, good.
09:40So tell us what it is.
09:41So you've got little lamb fillets, you've put some crushed spice.
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.
09:47I like it.
09:48Yeah, very simple.
09:49Very simple.
09:50And you pick lamb fillets too, which will cook quickly and then I think tender.
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.
09:54Chopped parsley, lemon, onion.
09:55Some red onions, some pine nuts.
09:56Oh, nice.
09:57A bit of dressing, maybe some pistachios.
09:58Okay.
09:59And if I've got time, I'll do some other bits.
10:00Come on, Jono, you've got to get something on the plate.
10:22I'm actually really regretting this dish that I've picked.
10:26Everything is going wrong.
10:27My station looks a mess.
10:29There's rubbish everywhere.
10:31The kibbeh's not looking anything like I'd imagined.
10:34And then frying it.
10:35I'm not really sure what went wrong.
10:36Oh!
10:42When Jonathan's on his game, he is the most devastating cook in the competition.
10:46But when he 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.
10:56Jono always pulls it together at the last moment.
10:58He does.
10:59We have confidence.
11:04Ladies and gentlemen, one minute to go.
11:06One minute.
11:07Come on, Jono.
11:08Come on!
11:09Come on, Jono.
11:10Come on!
11:11Come on, Jono.
11:12Come on, Jono!
11:25Come on!
11:27This is just so exciting!
11:28You've just got 30 seconds left!
11:30Come on, Jono.
11:31Come on, Trello. 30 seconds, buddy.
11:55This is it. 10 seconds.
11:589, 8, 7, 6, 5, 4, 3, 2, 1.
12:06That's it.
12:07Well done.
12:12I just don't know why I put myself in these positions.
12:16The kibbeh looks disgusting.
12:18I was just really worried about taking my dish up to the judges.
12:22I wouldn't serve this to anyone.
12:28Kate, you set the challenge, so we'll taste your dish first.
12:44Tell us what it is.
12:45This is a spiced lamb fillet with parsley salad, preserved lemon yoghurt and kumara chips.
12:50I think the combination of flavours, I think the idea that you came up with right at the start is really good.
13:00And I think it's a really neat, clean presentation.
13:01Lemon, parsley, pine nuts, onion.
13:02You get all of that.
13:03Nice cleansing yoghurt.
13:04Cucumber, dill.
13:05You get all those flavours.
13:06You've cooked the lamb really well.
13:07There's a touch of pink.
13:08I would like more of the spices.
13:09Okay.
13:10But I think that's great.
13:11I think that's great.
13:12I think you've played your strategy perfectly.
13:14Good, Kate.
13:15Yes.
13:16Well played, son.
13:17Jonathan, up here.
13:18Good.
13:19Good.
13:20Good.
13:21Good.
13:22Good.
13:23Good.
13:24Good.
13:25Good.
13:26Good.
13:27Good.
13:28Good.
13:29Good.
13:30Good.
13:31Good.
13:32Good.
13:33Good.
13:34Good.
13:35Good.
13:36Good.
13:37Good.
13:38Good.
13:39Good.
13:40Good.
13:41Good.
13:42Good.
13:43Good.
13:44Good.
13:45Good.
13:46Good.
13:47Good.
13:48Good.
13:49Good.
13:50Good.
13:51Good.
13:52Good.
13:53Good.
13:54Good.
13:55Good.
13:56Good.
13:57Good.
13:58Good.
13:59Good.
14:00Good.
14:01Good.
14:02Good.
14:03Good.
14:04Good.
14:05Good.
14:06Good.
14:07Good.
14:08is about taking it to the next level and I've taken Lebanese to the next level.
14:14Down.
14:39Actually crusting that mince with the chickpeas is a lovely texture, but in saying that it's just like fried rissole in ways.
14:49The yoghurt cucumber sauce is okay, it just needs more flavour.
15:04That's a new manoeuvre.
15:06Please go back to the house tonight and find a recipe and make one, because when they're done properly they're delicious.
15:19Julie it's your turn.
15:26What did you cook?
15:27It's a beef kofta with tahini yoghurt, 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 the plate.
15:46Well thank you.
15:48And this looks wonderful and it's a great example of how much you can do when you're well planned in a very short period of time.
15:57Great generous looking dish, fantastic Lebanese flavours, wonderful combination of elements and notice there's a fair bit of difference between the breads.
16:12So the breads that Gary and George had were delicious and really light and crispy and flaky and that last bit of bread is still a bit doughy.
16:22So that's a negative but otherwise, just like Kate, an awful lot of positives. Well done.
16:28Grab your tree trunk, back in line.
16:30Well done, George.
16:31Can we taste the tahini?
16:34Fascinating, our first head-to-head round and we saw some fantastic food and Jonathan's dish.
16:44I wasn't waiting for it.
16:45Jono.
16:46When it comes down to the winning dish in round one, we're unanimous.
16:59It's the blue team and it's Julie.
17:05Congratulations, you've just won $5,000 for Roxfam.
17:19Well done.
17:21I can't believe it.
17:22I'm so thrilled.
17:23Thank you so much.
17:24Well done.
17:29Now that we've won round one, the advantage passes to my team.
17:34And we get to choose not only the next cuisine, but the next person to cook.
17:39Right, Julie.
17:40What's it going to be?
17:41The next person to cook for our team is Poe.
17:45Ooh.
17:46Go Daddy Ben.
17:49Come on down, Poe.
17:52Wow.
17:53Right, Callum.
17:55Who's your choice?
17:56I reckon it's got to be Poe's Kitchen TV show versus Marion's Kitchen Food Range.
18:01Thanks, Cal.
18:03Marion.
18:04Come on down.
18:09Kate.
18:10Who's it going to be?
18:11Look, we might as well make it the cook off of the three Asian Queens, I reckon.
18:15Yeah.
18:16Danny.
18:17Yeah.
18:22Been draining this moment.
18:23Welcome down.
18:24Julie, what are you going to make them cook?
18:27We're going with Poe's absolute strength and we're cooking Chinese.
18:32Yeah.
18:33I like it.
18:37Alright, there you go.
18:38This 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.
18:52Oh my god, my protein.
18:58What are you doing?
18:59I'm looking for Chinese things.
19:02It's really cool that I'm cooking against Poe and Marion, but it's Poe and Marion.
19:06They're amazing cooks and their strengths are Asian cooking and I just don't know if I'm anywhere near as good as them.
19:15Round two, 30 minutes to cook, a delicious Chinese meal.
19:34And look, what have you got?
19:35Marion, Danny, Poe.
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 Poe is making.
19:48Cooking 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.
19:57Poe?
19:58Yes.
19:59You look nervous.
20:00I am.
20:01Why?
20:02I'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.
20:10Yeah.
20:11And then I'm going to stuff it with this, um, pork, beef, fennel, um, chasin rice wine, um, soy.
20:17Nice.
20:18And then I'm going to pan fry them.
20:20Okay.
20:21You want me to leave you alone?
20:22I would love it if you left me alone.
20:24Okay.
20:25I 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.
20:40What's your dish?
20:41My version of salt and pepper prawns.
20:43Yep.
20:44With a, um, cucumber and sesame, uh, soy salad.
20:49Yep.
20:50It's a simple dish that can be done really badly.
20:52Yeah.
20:53Uh, so I'm hoping to do a good one today.
21:00I don't know if I can take on Poe and Marion.
21:03They were my idols when I was watching season one and two.
21:07I can't believe this is happening.
21:09Hey Dani.
21:10Hi George.
21:11What's your dish?
21:12I'm making, um, lychee toffee pops.
21:14Okay.
21:15What's that?
21:16So it's, um, a lychee fritter and then I'm going to roll it in toffee and make it into
21:20like a little lollipop with some, and spike the caramel with some flavours.
21:23Um, cause 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.
21:3315 down 15 to go.
21:37Chinese is the theme.
21:40Who will become the cooking queen?
21:43Come on!
21:44Oh there it is!
21:45Woo!
21:53That's lovely.
21:56Thank you, everybody.
21:59My pleasure.
22:00Usually, the dumpling skins are much smaller and thinner,
22:04but because I was just racing,
22:06I had to just commit to whatever I'd cut.
22:10I'm really worried now
22:11whether they're going to cook all the way through.
22:19So, 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. I 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 flavours with a really fresh, beautiful product
22:37should work really well.
22:41This is the quietest I've ever heard.
22:43The MasterChef Kitchen.
22:44Are you nervous?
22:46Ten minutes to go.
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.
23:16Are you feeling pretty good about Denise's choice?
23:19I mean, she loves cooking Chinese flavours.
23:21She loves cooking outside the box.
23:24And 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!
23:38Don't marry it!
23:39Go, go, go!
23:44Woo, woo, woo!
23:4510 seconds to go, 9, 8, 7, 6, 5, 4, 3, 2, 1, that's it, time's up.
24:15Well, it doesn't get any better than this, the all-stars are in the house, we've tasted delicious
24:26Lebanese, now our mouths are salivating for a little bit of Chinese, we can't wait for
24:33this Po, you're first.
24:35For real?
24:36For real, that's what happens, are we going to love this?
24:45Umm, I hope so.
24:46Are we cooked?
24:52Oh, it's a bit spicy, the sauce.
25:07Sorry.
25:08Sorry.
25:09It'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.
25:40And I'm happy.
25:41Next up?
25:42Marion.
25:49Next up?
25:50Marion.
25:51I'm sorry.
25:53This is my pleasure.
25:54To make thehost, I'm peace.
25:56You guys are here.
25:57I'm happy to meet you.
25:58I love you.
25:59Hey.
26:01I'm so sorry.
26:03You never know.
26:04I'm sorry.
26:05I was Deaf.
26:06I'm so surprised.
26:07I'm so surprised.
26:08I'm happy to go, you're good.
26:09You have to let me ask yourself, you're good.
26:10I'm so happy.
26:11I'm so happy.
26:12I'm so happy you're happy.
26:13Yes, you're good.
26:14I'm happy you're happy.
26:15It's a nice.
26:16Sometimes 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.
26:39This is one of those moments. I love that.
26:46Danny, please bring forward your dish.
26:51Danny, how is 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?
27:09It's true.
27:10Aw, that's so nice, Danny.
27:12It is a really big moment for me. It all comes down to my lychee toffee pops.
27:19You know, in the history of the whole world, no one has ever said that before.
27:27You are truly unique still.
27:34You'll feel like a kid again.
27:36Tell me, who's the fourth one for?
27:38Uh, maybe.
27:39Do you want to give it to one of your heroes behind you?
27:42Yes, that would be great. Maybe they can have half each.
27:44We can have half each.
27:45We can have half each.
27:46Yay!
27:48Do you want to give it to me?
27:53Oh, that sounds good.
27:59Oh, man.
28:00Oh, that's good, Danny.
28:03Oh, yeah.
28:04That's awesome.
28:05Oh, no, it's crap actually.
28:08If you imagine that kind of toffee apple experience.
28:11But instead of them being a crunchy toffee apple underneath,
28:14this lovely thin layer of really crispy batter,
28:17and then that super, super slurpily juicy lychee.
28:22It's referential. It's delicious.
28:25It's quite sophisticated in terms of the balance of flavors.
28:27I think that's very clever cooking,
28:29and you have excelled doing exactly what you love.
28:33Traditional Chinese with a very modern spin.
28:35Well done.
28:41Well done, Danny.
28:42Oh, yeah.
28:48I don't think there's ever been a challenge
28:50in the MasterChef kitchen quite like that.
28:52Our three queens of Asian cuisine head-to-head,
28:56three great dishes.
28:59We all had our favorite.
29:03So the winner of this round is...
29:15I don't think there's ever been a challenge
29:17in the MasterChef kitchen quite like that.
29:19Our three queens of Asian cuisine head-to-head,
29:23three great dishes.
29:26We all had our favorite.
29:30Danny!
29:31Yeah!
29:32Thank you!
29:35Thank you!
29:40Wow! That's super!
29:41Danny, not only do you get the advantage
29:43going to the third round for the yellow team,
29:45but also you raise another $5,000 for the Starlight Foundation.
29:48That means so far you've raised $10,000 for them.
29:52Well done.
29:58I can't believe that I beat Poe and Marion.
30:02As the winner of round two,
30:04the yellow team now gets to choose who cooks next
30:07and what cuisine they get to cook.
30:09I think it's going to be a great challenge.
30:13Well, Kate, Danny's on the yellow team.
30:15Two advantages.
30:16First up, tell us.
30:18We are going to put Kumar forward next.
30:22Kumar, would you like to come downstairs
30:23and take your place in front?
30:24Relax.
30:27Red team, blue team,
30:28it's now your turn to pick who's going to cook in round three.
30:30But remember, with that pick,
30:32you also decide which of your remaining team members
30:34will cook in round four.
30:35Callum?
30:36I'm just going to assume from knowing Kumar incredibly well
30:40that 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.
30:52Julie, who's it going to be? Justine or Chris?
30:54Well, I like the idea of leaving the young guns together
30:57for the fourth round,
30:58so we're going to send down our old dog, Chris.
31:01Put us out of misery, reveal which cuisine these three mighty
31:15warriors are going to cook.
31:16We've done a bit of strategising,
31:17and we think that Kumar's strength in this context
31:20is probably in the Indian.
31:25Big surprise?
31:29Sorry, I am a bit shocked at the moment.
31:31I was coming down here thinking it was something else.
31:35Well, it's the battle of the blokes.
31:36Chris, Aaron, Kumar,
31:38you 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.
31:46Let's go, let's go.
31:47Come on.
31:48Come on, guys.
31:49Go, Aaron.
31:56I'm going to put something out there.
31:57Are you?
31:58Yeah, yeah.
31:59Put it out there.
32:00Kumar's got this one in the bag.
32:01You reckon?
32:02Yeah.
32:03I don't reckon.
32:04You know, it's interesting,
32:05because it's a long time since Chris has been in this kitchen,
32:07and he's been out running his restaurant,
32:08doing lots of different things.
32:10Cumin, coriander.
32:12He understands spicy.
32:13He understands flavoring.
32:14He understands technique.
32:15Yeah.
32:16That makes him very hard to eat.
32:17Don't let's forget, Aaron, he loves Mexican food.
32:21So those spices, those flavors, you know,
32:24it's not a million miles.
32:25He also bumped Marion out of the competition on a satay sauce,
32:28and that was a good understanding of spices and flavors.
32:31The yellow team shows an Indian.
32:35Kumar's the expert.
32:36I'm going to do the best I can, but, you know,
32:40I'm seriously out of my depth here.
32:42I've got to invent something.
32:43I'm going to do an Indian spice rub piece of salmon,
32:46a little cucumber and rita,
32:49and if I get time, I'm going to do some cauliflower.
32:52I've got to get fish cooked absolutely perfectly,
32:55and just the flavor balance.
32:56Get all the spices right.
33:02Kumar, you spent a few minutes in the pantry.
33:04I couldn't find the curry ingredients,
33:05because 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.
33:09Yeah.
33:10It's mussels in a coconutty curry sauce.
33:12Oh, lovely.
33:13So what have you got in there?
33:14A lot of fennel seed in there?
33:15Fennel, fenugreek, and coriander, and black mustard seed as well.
33:18OK.
33:19I was going to do a rochi,
33:20but I want to do it with a typical South Indian accompaniment.
33:22It's called upumar.
33:23What's that?
33:24And it's like an Indian couscous.
33:25What's it called?
33:26It is lovely.
33:27Upumar.
33:28Upumar.
33:32Aaron.
33:33Hey, Gary.
33:34I'm thinking Italian food.
33:35Yeah, I was thinking.
33:36I'm thinking Mexican food.
33:37I was thinking all those things, believe me.
33:39You're obviously doing some sort of little prawn curry
33:41with a paratha.
33:42Is that right?
33:43Absolutely.
33:44What should be the predominant flavours in here?
33:45Oh, with turmeric, a little bit of spices, some chilli, some ginger,
33:49some cinnamon.
33:50You know, I'm just kind of pulling flavours together
33:52and hoping that it matches with something in there.
33:53Last time you did that, pull flavours together,
33:55I think you're not marrying out of the competition.
33:57Yeah, well, you know, we can only hope that I do well today.
34:03Today 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.
34:11I've got the shakes a little bit.
34:13I've never made this dish before.
34:14I'm actually making it up on the spot.
34:16And I just hope it tastes good.
34:18The secret of doing this dish is to get a really good flavoured curry sauce going through
34:26and then steaming the mussels in the curry sauce.
34:30I suddenly realised how lovely it is to be back here doing what you really like to do
34:35and producing good food.
34:37It just is a wonderful feeling.
34:39Kumar, do you know that the beards from the mussels are all off?
34:42Yep, I did.
34:43Cool.
34:44Shut up now.
34:48Lots of wonderful spices and aromatics.
34:51Let's hope all these dishes come together.
34:53Ten minutes to go.
34:54I'm completely uncomfortable cooking today.
35:07I've screwed up salmon on MasterChef before.
35:10It's raw.
35:11There's no doubt about it.
35:13All the other bits and pieces, I'm okay with.
35:16But that salmon, they will crucify me if I cook this wrong.
35:19Kumar, make sure there's no beards.
35:22Just double check.
35:23Final little finishes.
35:25Aaron, come on my friend.
35:27One minute to go.
35:54Aaron, you love this bit.
35:56Ten 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 is over.
36:09Wow!
36:11Thank you, brother.
36:13That was awesome.
36:14That looks great.
36:18Well, that's the third round done and dusted.
36:21One thing left to do is to taste your food.
36:23But remember, the theme was Indian.
36:25I wonder how you've done.
36:26Kumar, how have you come?
36:28Oh, thank you.
36:29I couldn't have taken it any longer.
36:33Brilliant stuff.
36:34What have you cooked?
36:36I'm with South Indian inspired food and it's mussels in a coconut curry sauce accompanied by a dish called upuma, which is a semolina sort of dumpling, I guess you can call it.
36:46I'll tell you what, you've cooked these mussels brilliantly well in terms of cooking because they are super plum.
36:56Look beautiful.
36:57A few beards on them though.
36:58I'll tell you what, you've cooked these mussels brilliantly well in terms of cooking because they are super plump.
37:12Look beautiful.
37:13A few beards on them though.
37:14Mmm.
37:15Delicious.
37:16Mussels delicious.
37:17They're really beautifully cooked.
37:18What I love about the sauce is it's wonderfully aromatic.
37:19It's delicious.
37:20It's delicious.
37:21So there's ginger, there's turmeric, there's fennel seed, there's coriander, you can pick all those
37:50notes out and I like that combination between the fresh aromatics and the dry spices.
37:55I think it's wonderful.
37:56You've missed a few beards on the mussels, which really in the MasterChef kitchen is not quite good enough.
38:02But you know what, I'll just pluck that out and demolish that whole bowl.
38:06It's really delicious.
38:07Good luck.
38:10Aaron.
38:15What's the dish?
38:25Okay, it's prawns with just a turmeric, cinnamon and coconut sauce and some paratha with some prawn oil.
38:34The 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.
39:01With that bread and the seasoning you put on there, it just pulls it back.
39:05That's a beautiful dish with lots of different flavours and beautifully cooked.
39:08Chris, your turn.
39:14What's the dish?
39:23I made a bit of an Indian spice rub on the salmon with a little rita, a little cucumber salad and some cauliflower beignets for want of a better description.
39:33This still makes me so god damn nervous.
39:40Cooked beautifully man, cooked beautifully.
39:54I was dreading that last time I cooked bloody salmon on this show, it was a disaster.
40:13What I love most about this dish is the way you've cooked that salmon perfectly.
40:17It's probably one of the most perfectly cooked salmon I've seen here in this kitchen in how many years.
40:24Beautiful crisp beignets and just simple cucumber dressed.
40:28What more could we ask for?
40:30Chris, what a great bit of cooking.
40:47Today, 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.
40:58Well done.
41:05Chris, you have won $5,000 for the Lort Smith Animal Hospital.
41:09That's fantastic news.
41:10But 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.
41:17Callum, Hayden, Justine, come downstairs.
41:20Gee.
41:30This is what we wanted to see, wasn't it?
41:32Yeah.
41:33This is what it's about.
41:34It's about the young pups.
41:35Callum, I've got to say, so far, two days, no wins for the red team.
41:39Thanks for reminding me.
41:40Now's the time for a captain's innings, huh?
41:43Julie, Chris won the blue team the advantage of picking the cuisine for this round.
41:47What do you choose?
41:50These three are going to cook French.
41:52Good choice.
41:58I'm excited by this one.
42:00I can't wait to see who's going to win.
42:02Who's going to win that $5,000 at a charity.
42:04You ready?
42:05Yeah.
42:06Let's go.
42:07Ah!
42:08Yes!
42:09Yes!
42:10Yes!
42:11Yes!
42:12Yes!
42:13Yes!
42:14Yes!
42:15I'm so excited.
42:16Can I say, the person I wanted to taste probably the most in the last three years has been Justine.
42:21Some of the dishes she cooked in series one were quite amazing.
42:24You got some, Jazzy?
42:25Yeah, got some.
42:26She has a brilliant way of flavors.
42:28But look at who else she's got to compete against.
42:30Callum.
42:31You know, since he's left this competition, he's worked with Philippe Michel at PM24, one of your restaurants.
42:35And then you've got Hayden, who went through and won the immunity pin based on a French dish.
42:40This is going to be stellar.
42:42Justine.
42:43Hi George.
42:44How are you?
42:45I'm good.
42:46How are you?
42:47What are you going to cook?
42:48I'm going to do a zucchini and very finely chopped prawn sauce with a bit of champagne, cream, of course a little bit of butter.
42:57So just saute that off and just put that on a nice piece of snapper.
43:01Just that's nicely pan fried.
43:03And I'll do a little white bean puree underneath it.
43:06So nice, simple flavors.
43:08Nice.
43:09Callum and Hayden, can you beat them?
43:12I would love to win this, but we'll just see.
43:15I don't even know what they're cooking.
43:17I can't bone this quail. I'm freaking out.
43:20Take a deep breath, Cal.
43:23Right, Callum.
43:24What's the dish?
43:26I'm going to get some quail on.
43:28I'm going to cook the legs and then the breasts on the crown as well.
43:32I'm going to do a little butter sauce.
43:34Get some mushrooms sauteed off as well and then finish it with a little bit of fresh fennel and mandarin actually.
43:39I thought these are in season at the moment. I thought I might give them a go.
43:41Fantastic.
43:42Sounds delicious.
43:43You happy to be back here?
43:45I am in a freaking out kind of way.
43:55The flambe looks good too.
43:57Wow, it definitely smells French down here, Hayden.
43:59Georgie, how are you, mate?
44:00Yeah, good mate. I love the smell of perno. It's so typically French, you know.
44:04That's it.
44:05What's the dish?
44:06A nice little pan-fried piece of snapper with some braised fennel in that perno that you just smelt.
44:11And also just a classic bourbon sauce.
44:14Wow.
44:15French classics, nice and simple.
44:16Justine's cooking snapper, your cooking snapper.
44:18Yeah.
44:19Why is your snapper going to be perfect?
44:21It's just about getting your timing right and getting the heat and temperature and that's all cooking is really.
44:25Oh, Callum.
44:29Come on, Cal.
44:37$5,000 for your charity and only 15 minutes to go.
44:40Come on.
44:41Woo!
44:42Yeah!
44:43To get this right, I need to get the sauce tasting superb.
44:53You know, classic flavours, echelots.
44:56We've got lemons, zucchini and the sweetness of the prawns.
44:59I don't want to overcook the prawns.
45:01That's number one, getting the sauce right.
45:02Cooking the fish to perfection.
45:06Really hard to do, especially for these judges.
45:09They stress me.
45:14Ooh, they look good, Cal.
45:15They do.
45:16They look fantastic.
45:17Callum sounds like he's doing a good job.
45:18How you going, Cal?
45:19Yeah, not too bad, mate.
45:20How are you?
45:21Yeah, alright.
45:25It's so romantic in the kitchen.
45:26The sun's setting and you've only got five minutes to go.
45:29Come on, Hayden!
45:30Come on!
45:31Come on, Hayden!
45:32Come on!
45:36Danny?
45:37Hayden has been cooking so cool, calm and collected the whole time,
45:41but in the last five minutes, it's looking like it might slip through his fingers.
45:44He really needs to get that furblanc finished.
45:47Yeah, if I don't get it all coming together, it's going to be one split, runny mess.
45:56What's wrong, Justine?
45:57I think it needs a little bit more.
45:58With the fish, I'm looking for golden on that skin side
46:01and, of course, making sure that it is just cooked in the middle.
46:05I don't want it to be overcooked.
46:09Stick a knife in.
46:12Ooh, it's just us.
46:13If I can't cook that fish to perfection, the judges will slam me.
46:17There's a little bit more.
46:28I'll tell you one thing for sure.
46:30The Reds need a win in this last challenge.
46:33Two minutes to go.
46:34Woo!
46:35Woo!
46:37Woo!
46:59Come on, buddy!
47:00Tau, yay!
47:07Do I get sauce first or fennel first?
47:09Fennel.
47:17Come on, Tau.
47:18Bring it home.
47:2110 seconds.
47:229, 8, 7, 6, 5, 4, 3, 2, 1.
47:30Let's do it!
47:43Justine, Callum, Hayden, round four.
47:46What a beauty that was.
47:47You had to cook a French-inspired dish.
47:50Justine, you're first.
47:52Justine, what's the dish?
47:53So I've just done a simple pan-fried snapper with a white bean puree and a champagne and
48:08prawn sauce.
48:09I hope the fish is cooked.
48:13I'm always petrified of overcooking the fish.
48:16The snapper's cooked perfectly.
48:27I love it.
48:29I love it.
48:43I love that sauce.
48:45It's, when you say creamy sauces, I always go, ooh, not one of those sort of old, heavy,
48:50gluggy sauces.
48:51But it's not that.
48:52Lovely little pops of prawn through it, zucchini, and creamy white bean.
48:57What I don't like is, why would you crispy something up like snapper skin and then tip,
49:03you know, a chunky sauce over the top and make it soggy?
49:05True.
49:06It doesn't really make sense.
49:07But that's the only criticism.
49:09Justine, don't be nervous.
49:10You're an all-star.
49:12Callum, up you come.
49:13Oh, he does look.
49:14He does that same nervous little walk up.
49:15The stutter.
49:16The stutter.
49:17The stutter.
49:18Looks great.
49:19Looks clean.
49:20Looks fresh.
49:21Quail, it's French.
49:22Fennel's French.
49:23White bean puree's French.
49:24Let's dig in, shall we?
49:25Are you worried about anything?
49:26Honestly, you know how you were just saying how it looked?
49:39That was after many of your masterclasses watching you kind of like think about how a plate
49:43of food goes together.
49:44I know it just sounds like I'm sucking up.
49:46But you guys have seen what Gary's food looks like.
49:48Keep going, son.
49:49Keep going.
49:50He's doing good.
49:51He's kind of like, you know how he takes time.
49:53Tell him how good his food is.
49:56Gee, you're good looking, Gary.
50:09I love the quail.
50:17I think you've cooked the quail perfectly.
50:19The breast is pink.
50:20The skin's crispy.
50:22Beautiful amount of seasoning.
50:23Love the mushrooms because you've got caramelisation.
50:26There's this little charriness to the whole thing.
50:28And then you sweep it all up with a bit of that olive oil and the white bean puree,
50:32which is nice and creamy.
50:33And we all love those crispy, creamy textures.
50:35And then you get a little smack of mandarin and you think, oh, not sure about that.
50:40Just my opinion of that.
50:41OK.
50:42Thanks.
50:43Yay!
50:44Whoo!
50:45Whoo!
50:46Time for the final dish.
50:50The 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.
51:06One of the elements is just not right on that plate.
51:09What went wrong?
51:10Basically, I used the wrong vinegar for my bourbon sauce and it's just really, really sweet.
51:34Mmm.
51:35Mmm.
51:39This is definitely not a beurre blanc.
51:40Mmm.
51:41However, when you eat that beautifully cooked snapper with some of that very simply cooked fennel,
51:48the sweetness accentuates the, the alliest flavour of the fennel.
51:52And it's a bit like the, you get that flavour that the fennel maybe has been caramelised, you know?
51:56It's been cooked with a little bit of sugar in the oven to get that kind of that chewy toffee flavour.
52:00But I think it's probably, in terms of this challenge, a little bit too much of a sticky toffee snapper.
52:05Thanks, Matt.
52:06Thanks, Matt.
52:07Thanks, Matt.
52:13Fourth and final round, and you three gave us a problem.
52:17You gave us three dishes that we loved for different reasons.
52:22So we asked ourselves, as we always do in those situations where it's kind of too close to call,
52:27which of those dishes we'd like to eat tomorrow night for dinner?
52:31So the winner of this French round, by the narrowest of margins, is Callum.
52:42Woo!
52:43Thank you, Matt.
52:45Thank you, Matt.
52:46Thank you, Matt.
52:47Thank you, Matt.
52:48Thank you, Matt.
52:49Thank you, Matt.
52:50Callum, that's five grand for the Cancer Council, and that's a win for the Red Team.
52:57You're first so far.
52:58Well done.
53:05Well, brilliant to have you back, and brilliant that you're all cooking so well.
53:09And we know that you love the MasterChef kitchen so much.
53:13So just because of that, we're going to bump you outside and take it off-site tomorrow.
53:19And that's going to be a thrill.
53:21But can I tell you?
53:22Out of the frying pan and into the fire.
53:26See you tomorrow.
53:27See you tomorrow.
53:28Ah!
53:29See you guys.
53:30See you guys.
53:36Next up on Mastership All-Stars.
53:38You are going to make the best sausage sizzle in the world.
53:43Three teams give something back to those who help us.
53:47It's going to be a massive challenge.
53:49The heat is on to create the perfect gourmet sausage from scratch.
53:54And if they're not ready at our tent, they're going to go to the next one.
53:57But Rachel Star recipe will be a roaring success.
54:00I don't know how we're going to feed all these people.
54:02Only one snag!
54:03We've only got one minute to go!
54:05This should be an interesting little finish to this, that's for sure.
54:08That's for sure.
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