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.
#MasterChef #AllStars #CookingBattle #FoodChallenge #ChefSkills #KitchenDrama #CulinaryShow #CineWorldHubFX #CompetitionCooking #TrendingEpisode
#MasterChef #AllStars #CookingBattle #FoodChallenge #ChefSkills #KitchenDrama #CulinaryShow #CineWorldHubFX #CompetitionCooking #TrendingEpisode
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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.
02:03…
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 coumaru chips, a little parsley, lemon, onion, some pine nuts.
09:54Oh nice.
09:55A bit of dressing, maybe some pistachios.
09:56And if I've got time I'll do some other bits.
10:01Come, Jono, you've got to get something on the plate.
10:10Yeah, you've got to get something on the plate.
10:13We've got to make some pie.
10:15I'm actually really regretting this dish that I picked.
10:26Everything is going wrong.
10:27My station looks a mess, there'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.
10:42When 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.
10:55But Jono always pulls it together at the last moment.
10:58He does.
10:59We have confidence.
11:03Ladies and gentlemen, one minute to go.
11:06One minute.
11:07Jono!
11:09Come on Jono!
11:12Go!
11:16This is just so exciting.
11:17You just got 30 seconds left.
11:20Come on Jono, 30 seconds buddy.
11:28Come on Jono.
11:36Come on Jono, 30 seconds buddy.
11:38Come on Jono.
11:40Come on Jono.
11:41This is it! 10 seconds! 9, 8, 7, 6, 5, 4, 3, 2, 1, that's it!
12:11I just don't know why I put myself in these positions. The kibbeh looks disgusting.
12:17I was just really worried about taking my dish up to the judges. I wouldn't serve this to anyone.
12:35Kate, you set the challenge, so we'll taste your dish first.
12:41Tell 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.
12:56And I think it's a really neat, clean presentation. Lemon, parsley, pine nuts, onion.
13:01You get all of that. Nice cleansing yoghurt, cucumber, dill. You get all those flavours.
13:05You've cooked the lamb really well. There's a touch of pink.
13:07I would like more of the spices. But I think that's great. I think you played your strategy perfectly.
13:16Jonathan, up you come.
13:17Taking my dish up to the judges.
13:18Taking my dish up to the judges, I'm really disappointed with myself.
13:22I'm really disappointed with myself.
13:23I'm really disappointed with myself.
13:24I'm really disappointed with this.
13:25I'm really disappointed with this.
13:26You've cooked the lamb really well. There's a touch of pink.
13:27I would like more of the spices.
13:28But I think that's great. I think you played your strategy perfectly.
13:31Jonathan, up you come.
13:36Taking 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, MasterChef is about taking it to the next level.
14:09Yeah.
14:10And I've taken Lebanese to the next level.
14:13Down.
14:14That's the wrong way.
14:33LAUGHTER
14:36Matilda
14:41Actually crusting that mince with the chickpeas is a lovely texture.
14:42But in saying that, it's just like fried risole in ways.
14:47The yoghurt cucumber source is ok.
14:52It just needs more flavour.
14:54That's a new manoeuvre.
15:06Please go back to the house tonight and find a recipe and make one.
15:11Because when they're done properly they're delicious.
15:18Julie it's your turn.
15:24What did you cook?
15:26It's a beef kofta with tahini yoghurt, a little what I call cheats tabbouleh and some flatbread.
15:35It was amazing watching you cook. Amazing to see all those different elements coming together on the plate.
15:45Well thank you.
15:47And this looks wonderful and it's a great example of how much you can do when you're well planned.
15:54In a very short period of time.
16:07Great generous looking dish, fantastic Lebanese flavours, wonderful combination of elements.
16:13And notice there's a fair bit of difference between the breads.
16:15So the breads that Gary and George had were delicious and really light and crispy and flaky.
16:20And 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.
16:33Can we taste the tahini?
16:38Fascinating, our first head-to-head round.
16:40And we saw some fantastic food.
16:43And Jonathan's dish.
16:45I was waiting for it.
16:48Jono.
16:49When it comes down to the winning dish in round one, we're unanimous.
17:02It's the blue team and it's Julie.
17:04Oh, well done.
17:06Oh, well done.
17:07Oh, well done.
17:08Oh, well done.
17:13Oh.
17:15Julie, congratulations.
17:16You've just won $5,000 for Roxfam.
17:18Well done.
17:20I can't believe it.
17:21I'm so thrilled.
17:22Thank you so much.
17:23Well done.
17:30Now 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, what's it going to be?
17:41The next person to cook for our team is Poe.
17:45Ooh.
17:46Go Daddy Ben.
17:48Come on down, Poe.
17:51Wow.
17:53Right, Callum, who'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, 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.
18:14Yeah.
18:15Danny.
18:21We're enjoying this moment.
18:22Welcome town.
18:24Julie, what are you going to make them cook?
18:27We're going with Poe's absolute strength and we're cooking Chinese.
18:30Yeah.
18:32I like it.
18:36Alright, there you go.
18:37This is like the best day ever.
18:38Not only do we have the all-stars, but it's multicultural day.
18:43We get to eat like everything that's the best.
18:46You have 30 minutes and your time starts...
18:50...now.
18:55Oh god, my protein.
18:57What are you doing?
18:58I'm looking for Chinese things.
19:00It's really cool that I'm cooking against Poe and Marion.
19:04But it's Poe and Marion.
19:06They're amazing cooks and their strengths are Asian cooking.
19:10And I just don't know if I'm anywhere near as good as them.
19:30Round two.
19:3130 minutes to cook.
19:32A delicious Chinese meal.
19:33And look, what have you got?
19:34Marion.
19:35Danny.
19:36I know.
19:37Poe.
19:38The best.
19:39I mean, this is what it's about.
19:40The all-stars of MasterChef in the MasterChef kitchen at the same time.
19:42I'm excited.
19:44I wonder what Poe 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.
19:56Poe.
19:57Yes.
19:58You look nervous.
19:59I am.
20:00Why?
20:01I mean, I'm against Danny and Marion who are quite into their Asian food.
20:05What's your dish?
20:06I'm going to do a dumpling dough.
20:08Like a gouging.
20:10And then I'm going to stuff it with this pork, beef, fennel, chasin, rice, wine, soy.
20:16Nice.
20:18And then I'm going to pan fry them.
20:19Okay.
20:20Do you want me to leave you alone?
20:21I would love it if you left me alone.
20:23Okay.
20:24I think it's just really overwhelming being back here in the kitchen and cooking competitively
20:31again.
20:32I'm incredibly nervous, more nervous than I ever was on my season of MasterChef.
20:37Marion.
20:38Hi, George.
20:39What's your dish?
20:40My version of salt and pepper prawns with a cucumber and sesame soy salad.
20:48Yep.
20:49It's a simple dish that can be done really badly.
20:51Yeah.
20:52So I'm hoping to do a good one today.
20:55I don't know if I can take on Paul and Marion.
21:02They were my idols when I was watching season one and two.
21:06I 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, what'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, you can spike the caramel with some flavours.
21:22Because you know, there's lots of fritters, lots of toffee and Chinese desserts.
21:25So I think this is kind of fun dessert for kids.
21:2815 down, 15 to go.
21:38Chinese is the theme.
21:40Who will become the cooking queen?
21:42Come on, Clarence!
21:58Usually the dumpling skins are much smaller and thinner.
22:03But because I was just racing, I had to just commit to whatever I'd cut.
22:09I'm really worried now whether they're going to cook all the way through.
22:18So, Callum, Chinese the call.
22:20You'd pick Marion without knowing what the cuisine was.
22:22Good call, do you think?
22:23I think so.
22:24I think this is her kind of cuisine.
22:25She's got a very clear idea in her head of what she wants to cook.
22:27Salt 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 should work really well.
22:41This is the quietest I've ever heard.
22:43The MasterChef Kitchen.
22:44Are you nervous?
22:45Yes.
22:46Ten minutes to go.
22:47Come on, guys!
22:54This dish really is a gamble.
22:56I don't know if it's going to work because I've never made it before.
23:01Last year in Season 3, the dish that I was eliminated was a banana fritter.
23:05It doesn't look that appealing, does it?
23:07I want to show the judges that I can cook a crispy golden batter.
23:16Are you feeling pretty good about Denise's choice?
23:18I mean, she loves cooking Chinese flavours.
23:20She loves cooking outside the box and that's what excites me when I watch her cook.
23:33It needs to be on the plate.
23:34You've got one minute to go.
23:35Come on!
23:36Come on!
23:37Come on!
23:38Don't marry it!
23:39Woo!
23:40Woo!
23:41Woo!
23:42Woo!
23:43Woo!
23:44Woo!
23:45Woo!
23:46Woo!
23:47Woo!
23:48Woo!
23:49Woo!
23:50Woo!
23:51Woo!
23:52Woo!
23:53Woo!
23:54Woo!
23:55Woo!
23:56Woo!
23:57Woo!
23:58Woo!
23:59Woo!
24:00Ten seconds to go.
24:01Nine, eight, seven, six, five, four, three, two, one.
24:05That's it.
24:06Time's up.
24:07Woo!
24:08Woo!
24:09Woo!
24:10Woo!
24:11Woo!
24:12Woo!
24:13Woo!
24:14Woo!
24:15Woo!
24:16Wow.
24:17Well, it doesn't get any better than this.
24:22The all-stars are in the house.
24:24We've tasted delicious Lebanese.
24:26Now our mouths are salivating for a little bit of Chinese.
24:31We can't wait for this.
24:32Po, you're first.
24:33For real?
24:34For real?
24:35That's what happens.
24:36Okay.
24:37Are we gonna love this?
24:38Um, I hope so.
24:39Are we cooked?
24:40Mm.
24:41Mm.
24:42Mm.
24:43Mm.
24:44Mm.
24:45Mm.
24:46Mm.
24:47Mm.
24:48Mm.
24:49Mm.
24:50Mm.
24:51Mm.
24:52Mm.
24:53Mm.
24:54Mm.
24:55Mm.
24:56Mm.
24:57Mm.
24:58Mm.
24:59Mm.
25:00Mm.
25:01Mm.
25:02Mm.
25:03Mm.
25:04Mm.
25:05Mm.
25:06Mm.
25:07Mm.
25:08Mm.
25:09Mm.
25:10Mm.
25:11Mm.
25:12Mm.
25:13Mm.
25:14Mm.
25:15Mm.
25:16Mm.
25:17Mm.
25:18Mm.
25:19Mm.
25:20Mm.
25:21Mm.
25:22Mm.
25:23Mm.
25:24Mm.
25:25Mm.
25:26Mm.
25:27Beautiful folds in a, that just goes,
25:30that's why you were part of 2009.
25:34That's why you were a finalist.
25:36That's why you're an all-star.
25:38I love these dumplings.
25:39A dozen of them, and I'm happy.
25:50Next up, Marion.
25:57I'm happy.
26:22Sometimes when I stand here, just gazing to the middle distance,
26:26I think people are thinking that I'm
26:28trying to identify flavours, fleeting moments
26:32of chilli or spring onion.
26:34Sometimes that's the case.
26:35Sometimes I'm just standing there going, oh, wow,
26:37that is so delicious.
26:39This is one of those moments.
26:41I love that.
26:49Danny, please bring forward your dish.
26:56Danny, how is that?
27:01Standing on that back bench, looking forward,
27:03and seeing two of the stars, I think,
27:05inspired you to send in your application.
27:08What does that feel like?
27:09It's true.
27:10Oh, that's so nice, Danny.
27:12It is a really big moment for me.
27:15It all comes down to my lychee toffee pops.
27:18You know, in the history of the whole world,
27:24no one has ever said that before.
27:26I don't even think so.
27:29You are truly unique still.
27:33You'll feel like a kid again.
27:35Yay!
27:35Tell me, who's the fourth one for?
27:37Uh...
27:38Extra.
27:39Maybe.
27:40Do you want to give it to one of your heroes behind you?
27:41Yes, that would be great.
27:43Maybe they can have half each.
27:44We can have half each.
27:45Yes.
27:46Yay!
27:47Oh, thank you.
27:48Do you want to give it to me?
27:53Oh, that sounds good.
27:59Oh, man.
28:00Mm.
28:01Mm.
28:02Oh, that's good, Danny.
28:03Mm.
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.
28:23It's delicious.
28:25It's quite sophisticated in terms of the balance of flavours.
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.
28:37Yay!
28:38Well done, don't you?
28:39Oh, yeah.
28:41I don't think there's ever been a challenge
28:42in the MasterChef kitchen quite like that.
28:43Our three queens of Asian cuisine head-to-head,
28:44three great dishes.
28:45We all had our favorite.
28:46So the winner of this round is...
28:48I don't think there's ever been a challenge
28:49in the MasterChef kitchen quite like that.
28:52Our three queens of Asian cuisine head-to-head,
28:55three great dishes.
28:57We all had our favorite.
29:00So the winner of this round is...
29:04This round is...
29:15I don't think there's ever been a challenge
29:16in the MasterChef kitchen quite like that.
29:19Our three queens of Asian cuisine head-to-head,
29:22three great dishes.
29:25We all had our favorite.
29:30Danny.
29:31Yay!
29:39Wow.
29:40That's super.
29:41Danny, not only do you get the advantage
29:42going to the third round for the yellow team,
29:44but 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.
29:57I can't believe that I'm beat Poe and Marion.
30:02As the winner of round two, the yellow team now gets to choose
30:06who cooks next and 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 and take your place in front?
30:24Relax.
30:27Red 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.
30:35Callum?
30:36I'm just 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.
30:48Julie, 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.
30:58So we're going to send down our old dog, Chris.
31:01Put us out of misery, reveal which cuisine these three mighty warriors are going to cook.
31:16We've done a bit of strategising and we think that Kumar's strength in this context is probably in the Indian.
31:28Big surprise?
31:29Sorry, I am a bit shocked at the moment.
31:31I was coming down here thinking it was something else.
31:35Well, 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.
31:47Come on.
31:48Go, Aaron.
31:49Go, Aaron.
31:56I'm going to put something out there.
31:57Are you?
31:58Yeah, yeah.
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 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 beat.
32:16Don't let's forget, Aaron, he loves Mexican food.
32:21So those spices, those flavors, you know, it's not a million miles.
32:25And he 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, and 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, get all the spices right.
33:02Kumar, you spent a few minutes in the pantry.
33:04I couldn't find the curry ingredients because I wanted to roast my spices.
33:06Okay, 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.
33:15Some fennel, fenugreek and coriander and black mustard seed as well.
33:17Okay.
33:18I was going to do a rochi.
33:19Yeah.
33:20I 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.
33:32Aaron.
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 with a paratha, is that right?
33:42Absolutely.
33:43What are going to be the predominant flavors in here?
33:45So with turmeric, 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
33:53in here.
33:54Last time you did that, pull flavors together, I think you're not marrying out of the competition.
33:56Yeah.
33:57Well, 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.
34:10You know, I've got the shakes a little bit.
34:12I've never made this dish before.
34:14I'm actually making it up on the spot.
34:16And I just hope it tastes good.
34:21The secret of doing this dish is to get a really good flavored curry sauce going through
34:26and then steaming the mussels in the curry sauce.
34:29I suddenly realized 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.
34:39Kuma, 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.
34:54Yay, Kuma!
34:55Keep going!
34:56Love what you're doing!
34:57Love what you're doing!
35:03I'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.
35:19Kuma, make sure there's no beards.
35:22Just double check.
35:23Final little finishes.
35:25Aaron, come on my friends.
35:27One minute to go.
35:28Oh!
35:29Yeah!
35:30Woo!
35:31Yeah!
35:32Yeah!
35:33Yeah!
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!
35:51Woo!
35:52Woo!
35:53Aaron you love this bit. 10 seconds. 9, 8, 7, 6, 5, 4, 3, 2, 1. That's it. Round 3 is over.
36:08Wow! Thank you brother. That was awesome. That looks great.
36:18Well, that's the third round done and dusted. One thing left to do is to taste your food.
36:23But remember, the theme was Indian. I wonder how you've done. Kumar, how have you come?
36:28Oh, thank you. I couldn't have taken it any longer.
36:34Brilliant stuff. What have you cooked? It's South Indian inspired food and it's mussels
36:39in a coconut curry sauce accompanied by a dish called upuma, which is a semolina sort
36:45of dumpling, I guess you can call it. I'll tell you what, you've cooked these mussels
36:52brilliantly well in terms of cooking because they are super plumb. Look beautiful.
36:57Oh. A few beards on them though.
37:04I'll tell you what, you've cooked these mussels brilliantly well in terms of cooking because
37:23they are super plumb. Look beautiful. A few beards on them though.
37:30Mmm. Delicious.
37:32Mussels delicious. They're really beautifully cooked. What I love about the sauce is it's
37:44wonderfully 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
37:54and the dry spices. I think it's wonderful. You've missed a few beards on the mussels, which
37:59really in the MasterChef kitchen is not quite good enough. But you know what, I'll just pluck
38:03that out and demolish that whole bowl. It's really delicious.
38:10Aaron.
38:15What's the dish?
38:24What's the dish?
38:25Okay, it's prawns with just a turmeric, cinnamon and coconut sauce and some paratha with some
38:33prawn oil.
38:54The bread really pulls this dish together. There's a lot of turmeric there. And if you
38:58just have the turmeric and the prawn, it's really intense. But that bread and the seasoning
39:03you put on there just pulls it back. That's a beautiful dish with lots of different flavours
39:08and beautifully cooked.
39:13Chris, your turn.
39:15What's the dish?
39:23I made a bit of an Indian spice rub on the salmon with a little rita, a little cucumber salad
39:30and some cauliflower beignets for one of a better description.
39:38This still makes me so goddamn nervous.
39:45Cooked beautifully, man. Cooked beautifully.
39:55I was dreading that. Last time I cooked bloody salmon on this show, it was a disaster.
40:00What I love most about this dish is the way you've cooked that salmon perfectly. It's probably
40:17one of the most perfectly cooked salmon I've seen here in this kitchen in how many years.
40:23Beautiful crisp beignets and just simple cucumber dressed. What more could we ask for?
40:30Chris, what a great bit of cooking.
40:34Today, in this round, round three, there could only be one winner. It's a unanimous decision. And that winner is Chris for the blue team. Well done.
40:57Yay, Chris. Well done. Well done.
41:05Chris, you have won $5,000 for the Lord Smith Animal Hospital. That'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. Callum, Hayden, Justine, come downstairs.
41:20Yes!
41:30Gee.
41:31This is what we wanted to see, wasn't it?
41:32Yeah. This is what it's about. It's about the young pups. Callum, 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. What do you choose?
41:50These three are going to cook French.
41:54Good choice.
41:59I'm excited by this one. I can't wait to see who's going to win, who's going to win that $5,000 to their charity. You ready?
42:05Yeah.
42:06Let's go.
42:11Jay, Justine.
42:12Baskets.
42:13I tricked the baskets.
42:14I'm so excited. Can I say, the person who's really 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 flavours. But look at who else she's got to compete against. Callum. You 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. This is going to be stellar.
42:42Justine.
42:46Hi George.
42:47How are you?
42:48I'm good. How are you?
42:49What are you going to cook?
42:50I'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 sauté that off and just put that on a nice piece of snapper. Just that's nicely pan-fried. And I'll do a little white bean puree underneath it.
43:06So nice, simple flavours.
43:08Nice.
43:09Callum and Hayden, can you beat them?
43:12I would love to win this, but we'll just see. I 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 breast on the crown as well.
43:32I'm going to do a little butter sauce, get some mushrooms sautéed off as well, and then finish it with a little bit of fresh fennel.
43:38And mandarin actually. I thought these are in season at the moment. I thought I might give them a go.
43:41Fantastic.
43:42Sounds delicious.
43:43Are you happy to be back here?
43:45I am in a freaking out kind of way.
43:55The flambe looks good too.
43:56Yeah.
43:57Wow, it definitely smells French down here, Hayden.
43:59Judgy, 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 beurre blanc sauce.
44:13Wow.
44:14French classics, nice and simple.
44:16Justine's cooking snapper, you're 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.
44:28Oh, Callum.
44:29Come on, Cal.
44:37$5,000 for your charity and only 15 minutes to go.
44:40Come on.
44:50To 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.
45:00That'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.
45:14Oh, they look good, Cal.
45:15They do, they look fantastic.
45:17Callum sounds like he's doing a good job.
45:18How you going, Cal?
45:19Yeah, not too bad, mate. How are you?
45:21Yeah, alright.
45:24It's so romantic in the kitchen.
45:26The sun's setting and you've only got five minutes to go.
45:30Come on, Hayden!
45:36Jamie?
45:38Hayden 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.
45:54What's wrong, Justine?
45:56I think it needs a little bit more.
45:58With the fish, I'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.
46:07Stick a knife in.
46:12Oh, 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.
46:18I'll tell you one thing for sure, the Reds need a win in this last challenge.
46:33Two minutes to go.
46:34Woo!
46:35Woo!
46:36Woo!
46:59Come on, buddy!
47:00Tau!
47:01Yay!
47:06Do I get sauce first or fennel first?
47:08Fennel.
47:17Come on, Tau.
47:18Bring it home.
47:20Ten seconds.
47:21Ten seconds.
47:22Nine.
47:23Eight.
47:24Seven.
47:25Six.
47:26Five.
47:27Four.
47:28Three.
47:29Two.
47:30One.
47:31Let's do it!
47:33Four.
47:35Yep.
47:44Justine Callum Hayden.
47:46What a beauty that was!
47:47You had to cook a French inspired dish.
47:51Justine, you're first.
47:52first.
47:59Justine, what's the dish? So I've just done a simple pan-fried snapper with a
48:04white bean puree and a champagne and prawn sauce. I hope the the fish is
48:12cooked. I'm always petrified of overcooking the fish.
48:22The snapper's cooked perfectly.
48:42I love it. I love that sauce. When you say creamy sauces, I always go, oh, not one of
48:49those sort of old, heavy, gluggy sauces, but it's not that. Lovely little pops of
48:54prawn through it, zucchini and creamy white bean. What I don't like is why
48:58would you crispy something up like snapper skin and then tip, you know, a chunky
49:04sauce over the top and make it soggy? It doesn't really make sense. But that's the
49:08only criticism. Justine, don't be nervous. You're an all-star.
49:17Callum, up you come. Oh, he does look, he does that same nervous little walk up.
49:22The stutter. The stutter.
49:26Looks great. Looks clean. Looks fresh. Quail, it's French. Fennel's French.
49:31All right, bean puree's French. Let's dig in, shall we? Are you worried about anything?
49:36Honestly, you know how you were just saying how it looked? That was after many of your
49:41masterclasses watching you kind of like think about how a plate of food goes
49:44together. I know it just sounds like I'm sucking up, but you guys have seen what Gary's
49:48food looks like. Keep going, son. Keep going.
49:50It's kind of like, you know how he takes time? Tell him how good his food is. Gee, you're
49:57good-looking, Gary.
49:58I love the quail. I think you've cooked the quail perfectly. The breast is pink, the skin's
50:20crispy, beautiful amount of seasoning. Love the mushrooms because you've got caramelisation.
50:25There's this little charriness to the whole thing. And then you sweep it all up with
50:29a bit of that olive oil in the white bean puree, which is nice and creamy. And we all love
50:33those crispy, creamy textures. And then you get a little smack of mandarin and you think,
50:37oh, not sure about that. Just my opinion.
50:40OK. Thanks.
50:42Yay!
50:44Woo!
50:45Woo!
50:46Time for the final dish. The other team's Hayden.
50:51Hayden, is this dish as good as the one that won your immunity in 2011?
51:03No, I don't think it is, Matt. One of the elements is just not right on that plate.
51:09What went wrong?
51:10I basically used the wrong vinegar for my bourbon sauce and it's just really, really sweet.
51:17This is definitely not a bourbon. However, when you eat that beautifully cooked snapper with
51:44some of that very simply cooked fennel, the sweetness accentuates the anus flavour of the fennel.
51:51And it's a bit like the, you get that flavour that the fennel maybe has been caramelised, you know?
51:55It's been cooked with a little bit of sugar in the oven to get that, kind of that chewy toffee flavour.
51:59But I think it's probably, in terms of this challenge, a little bit too much of a sticky toffee snapper.
52:05Thanks, Matt.
52:13Fourth 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,
52:26which of those dishes we'd like to eat tomorrow night for dinner.
52:30So the winner of this French round, by the narrowest of margins, is Callum.
52:41Callum, that's five grand for the Cancer Council, and that'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.
53:08And we know that you love the MasterChef kitchen so much.
53:12So just because of that, we're going to bump you outside and take you off-site tomorrow.
53:18And that's going to be a thrill. But can I tell you, out of the frying pan and into the fire.
53:25See you tomorrow.
53:26See you tomorrow.
53:29See you guys.
53:35Next up on MasterChef 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.
53:46It's going to 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, they're going to go to the next one.
53:56But Richard 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!
54:03You've only got one minute to go!
54:05This should be an interesting little finish to this, that's for sure.
54:08Thank you so much.
54:09Thanks
54:10for coming now.
54:11You are going to be a vogue for this, that's for sure.
54:14You aren't going to be a vogue for this, that's for sure.
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