All Stars are tasked with fixing flawed dishes created by others. Egos clash, strategies emerge, and only the smartest problem-solvers rise to the top.
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#MasterChefAllStars #FixThatDish #KitchenRescue #ChefBattle #CulinaryChallenge #FoodShow #CineWorldHubFX #KitchenDrama #TopChefs #CookingStrategy
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00:00Tonight on MasterChef All-Stars.
00:05Today your challenge is the onion chop.
00:09First up, it's the return of the ultimate skills test.
00:13My eyes.
00:14Just a great example of how the MasterChef kitchen can really get to you.
00:18Then for one team, there's $10,000 up for grabs.
00:22Please welcome back to the MasterChef kitchen, the world's worst.
00:25In a blind tag team relay to fix that dish.
00:29The person coming in behind me is not going to have a clue what we're doing.
00:32Got any idea what you're cooking?
00:33I think it's a bolognese.
00:34I think it's a meat pie of sorts.
00:36I think I've done the wrong thing.
00:38Burning up in my heart, like a flame, like the brightest shooting star.
00:47In our souls, we all know, our dreams make us who we are.
00:53Our dreams make us who we are.
00:56We got today, so spin me round and show me the way.
01:08Back to burning up in my heart.
01:12Like a flame, like the brightest shooting star.
01:17In our souls, we all know, our dreams make us who we are.
01:25I'm so excited about winning the challenge yesterday.
01:35$10,000 is a huge amount for my charity Save the Children.
01:39They do such great work in Australia and overseas.
01:42So even though I've got $10,000 for my charity already,
01:45I'm still hoping to win some more.
01:48I wonder what's going to happen today.
01:50I don't know.
01:51I think, do you think we'll be back to sort of team stuff again?
01:54I reckon yes.
01:56I've got mixed feelings of being back in the kitchen.
01:59I think one part of me feels kind of settled in the sense
02:04of I've been here, done it, and I know how difficult things can be.
02:08But the other part of me is kind of scared at the prospect
02:11of what challenges we're going to be given.
02:13We'll know soon enough.
02:15We will know soon enough, Kumar, when we step into that kitchen.
02:20I think each day goes on, I start to love it even more.
02:24It's just really nice to be around serious foodies.
02:27And then there's the MasterChef kitchen.
02:29Look, it's a bit scary to be there, but at the same time,
02:32we are really wanting to make money for our charity.
02:35I still want to make money.
02:39I'd like to think we're cooking as a team today.
02:41I do enjoy the team challenges and actually the red team's
02:44done pretty well working together.
02:47I'd really love to win MasterChef All-Stars
02:49and I'd really love to win some money for us harvest.
02:51I don't like that.
02:52Oh, yes!
02:53Bowling!
02:54Oh, we know what this is.
02:55We know what this is.
02:56There's one long bench straight down the middle.
02:57The only time I think that's happened is when there's been a taste test.
03:01What is it?
03:02What is it?
03:03It's a taste test.
03:04Whoa!
03:05I don't like that.
03:06Oh, yes!
03:07Bowling!
03:08We know what this is.
03:09We know what this is.
03:10There's one long bench straight down the middle.
03:11The only time I think that's happened is when there's been a taste test.
03:24What is it?
03:25Whoa!
03:26Shaking off the cobwebs, huh?
03:27Big day yesterday.
03:28Mystery box.
03:29Put you under the magnifying glass.
03:30How good have they got?
03:31Marion, it was your day.
03:32You won $10,000 for your charity.
03:33Well done!
03:34Thank you!
03:35Can I give her a round of applause?
03:36Yeah!
03:37Thank you!
03:38And I bet when you walk through those doors you go, what have those boys got in store
03:42for us?
03:43Yeah.
03:44Today, there'll be two rounds.
03:45First round, what do you reckon?
03:46Taste test.
03:47Taste test.
03:48Taste test.
03:49That's a good idea.
04:06That's a good idea.
04:08Skills test.
04:09I reckon skills test.
04:11Skills test.
04:12Skills test.
04:14That's a good idea, too.
04:16Well, we've taken all that speculation on board,
04:19and we've come up with a cracker.
04:23Would you mind if I step forward to the bench, gentlemen?
04:25Thank you very much, indeed.
04:26Oh, no.
04:30I only regret three things in my life.
04:32Not buying a pink 1964 Ford Galaxy convertible for $1,000.
04:38Never asking Sarah Jane Wissett Wright out for a date.
04:42And finally, not being there for the very first MasterChef Challenge.
04:51This is your first big challenge.
04:54This is your first opportunity to show George and I
04:58what you can really do.
05:01Today, I get to relive something with the blue team,
05:06but with all three of your teams.
05:09Today, welcome to the onion chop.
05:24What is the onion challenge?
05:26What is it?
05:27What is it?
05:28Today, your challenge is to be the first to dice, finally,
05:33one kilo of onions.
05:37First challenge today is cutting onions.
05:40It was a very, very first thing we did in MasterChef Top 50.
05:46Brings back a lot of memories, a lot of memories of panic,
05:49and a lot of memories of a lot of cut fingers.
05:51Step back.
05:52Well done.
05:53Pressure's off.
05:54I'd have been pissed off if I got kicked out for not cutting a onion very well.
06:03Okay, the onion.
06:04It's one of the first things you learn, isn't it, when you're an apprentice?
06:07How to chop an onion.
06:08So, I would peel my onion, but you can just cut it in half if you want.
06:13That would take me about four years.
06:15And then peel it from there.
06:17Remember, if you want to light a candle, stick a wooden spoon in your mouth,
06:21chew some gum, or pop some goggles on.
06:24Please feel free.
06:26It won't work.
06:27Goals do work.
06:29Key, sharp knife.
06:32Cut it in half.
06:36That ain't bad.
06:38That is rough.
06:39He's actually pretty good.
06:40That's pretty good, Chef.
06:41You need to just cross the onion the other way.
06:47And then you chop it this way.
06:52And I'm happy with that as a fine dice.
07:02So it's a skills test, but a reward at the end that you want.
07:08You're going to compete as individuals to win the advantage for your team going into the
07:14second round.
07:15We're looking for one kilo of finely diced onions.
07:20You got it?
07:21Yep.
07:22You ready?
07:23Yeah.
07:24Chop, chop.
07:25You ready?
07:27Yeah.
07:28Time to play, if you can.
07:34At the end, Jono.
07:35Jono.
07:36In the middle.
07:37We're in our teams.
07:38We're in the middle. We're in our teams.
07:44My eyes.
07:46There you go, Marion. You're like a kitchen wizard.
07:49My strategy is to get all my onions peeled and chopped in half,
07:53all in one hit.
07:54So then all I have to do is chop all of them at once
07:58and really concentrate on getting them perfectly finely chopped.
08:04Can I get a Band-Aid, please?
08:06I just need a Band-Aid.
08:08One kilo of onions.
08:10I would say that was probably six, maybe seven onions.
08:14Doesn't seem to be that many, but it could take ages.
08:18I'm not sure what the knife skills are amongst the all-stars
08:21from the other season, so my plan for this
08:24is just to get it right the first time
08:26and slow and steady wins the race.
08:30They're in the thick of it at the moment
08:31and it looks like there's so many different techniques.
08:33Some of them have looked at Gary's way of chopping onions
08:36and some of them are using that technique,
08:38but look at Julie.
08:39She's just pretty much hacking into the onion,
08:41getting it diced and then running her knife through it
08:44like a Japanese samurai.
08:47The first time I did the onion chopping challenge,
08:53I was really, really nervous.
08:55That's quite terrifying
08:57because I'm, you know, attached to my fingers
09:00and I think that they may be in jeopardy during this challenge.
09:04Oh, you're a machine, Julie.
09:07I tell you, a machine.
09:08Have you taken a little nick off your finger though?
09:10Yep, I have.
09:11Yeah.
09:12Let's get a band-aid for that, shall we?
09:13Thanks.
09:14Band-aid!
09:16I haven't cut myself like this for a long time.
09:19It's just a great example
09:20of how the MasterChef kitchen can really get to you.
09:22Jules, please be careful.
09:23It's like watching people juggling with chainsaws.
09:24Slow down, Julie.
09:25Don't hurt yourself.
09:26Again.
09:27Too late, mate.
09:28Too late.
09:29Too late.
09:30I'm just going to check the weight.
09:31Can we check the weight?
09:32Can we check the weight?
09:33Oh!
09:34Oh, I just want to check the weight.
09:36No, no, no, you calm down, man.
09:37Before it gets there...
09:38Oh!
09:39Oh!
09:40Oh!
09:41Oh!
09:42Oh!
09:43Oh!
09:44Oh!
09:45Oh!
09:46Oh!
09:47Oh!
09:48Oh!
09:49Oh!
09:50Oh!
09:51Oh!
09:52They look good.
09:53They look good, don't they?
09:54They look really good.
09:55They look really good, really fine.
09:56Come on, let me check the weight.
09:57No, no, no, no.
09:58Please!
09:59Come on, yellow team.
10:00You've got heat.
10:01Oh!
10:02Not even price!
10:03Oh, half a kilo.
10:06How much was the cake?
10:07600.
10:08Don't tell yours.
10:09600.
10:10I look at her bowl versus my bowl
10:11and there's no way I have a kilo of onions.
10:19Oh!
10:20Ah!
10:21Ah!
10:22Ah!
10:23Ah!
10:24They look pretty good.
10:25They're pretty good, yeah.
10:26Please!
10:27I'm gonna go back and chop more just in case.
10:28No!
10:29No!
10:30Mate, come on out close!
10:31Don't do that!
10:32Believe me, go away.
10:33All right, George.
10:34George, cover them.
10:35Ready?
10:42Really close.
10:43I'm just hoping that I've chopped one kilo of onions because I would love to win today.
10:50Coming up.
10:51And the challenge is to fix that dish.
10:54The return of a MasterChef nightmare.
10:57You've got five minutes to go.
10:59What's she doing?
11:00The worst is how you cook in the whole world.
11:03This really isn't a challenge for me.
11:05Ah!
11:06All Stars, one kilo of finely diced onions.
11:18That's what we want.
11:19You want to win that advantage going into the second round of today for your team.
11:24Can I try?
11:25Ah!
11:26Ah!
11:27Ah!
11:28Ready?
11:37Really close.
11:38Close?
11:39This isn't gonna be enough.
11:40Kyle, you need your onions.
11:41I don't need...
11:42Kyle!
11:43No, I need one more.
11:44I think I need one more.
11:45Really?
11:46Yeah.
11:47Go, Maz.
11:50That's gotta be enough.
11:51Let me start.
11:54Marion versus Kate.
11:59How much is a Kate?
12:00I don't know.
12:01I didn't wait.
12:02I just got more onions.
12:03If Marion gets there, I'd go.
12:08I was really nervous with my last onion.
12:11And probably didn't pay as much attention as I should've.
12:14Yeah, okay.
12:15Ready?
12:16Okay.
12:17Alright, right.
12:18Goose a look.
12:19No, that's chunky.
12:20Ah, it's so chunky.
12:21Chunky.
12:22You know what?
12:23Take it back and run your knife through it all.
12:24Gary, you would not accept me.
12:25You would shout at me.
12:26Yeah, nah.
12:27Run your knife through it all.
12:28It is not a feat.
12:29It's not...
12:30So, yeah, I'm starting to get a little bit flustered because I can just see this slipping
12:33away.
12:38I like Marion too.
12:39Marion, they look brilliant.
12:40I like them.
12:41You having a tear up?
12:42Don't make me cry, George.
12:43Oh, come on, man.
12:44I reckon 920.
12:45Matt, you're right.
12:46What?
12:4780 grams.
12:48They're all over the shop.
12:49Callum.
12:50Has anyone got half an onion?
12:51Can I use this?
12:5280 grams isn't even half an onion.
12:53I've missed it by that small amount and I can't believe it.
12:54Poe up there, you've got Marion up there.
12:55I know they're really close.
12:56It comes down to this.
12:57842 grams.
12:58Poe.
12:59That look good.
13:00I like it.
13:01Gary, do you like it?
13:02Are there any chunky bits underneath?
13:03Give it a try.
13:04Give it another try.
13:05Oh, come on.
13:06I'll give it another try.
13:07I'll give it another try.
13:08I'll give it another try.
13:09I'll give it another try.
13:10I'll give it another try.
13:11It's all over half an onion.
13:12Can I use this?
13:1380 grams isn't even half an onion.
13:14I've missed it by that small amount and I can't believe it.
13:15Poe up there, you've got Marion up there.
13:16I know they're really close.
13:18It comes down to this.
13:20842 grams.
13:21Oh, that looked good.
13:22I like them.
13:23Gary, do you like them?
13:24Are there any chunky bits underneath these?
13:27No, no, no.
13:28Have a look.
13:29Have a look.
13:30No, they look good.
13:31Yeah, they look good.
13:32We're looking for a kilo of finely diced onions.
13:37That will win your team an advantage going into round two.
13:41Which the Blues need.
13:42You reckon you've got it?
13:44I don't know.
13:45Poe, you're close.
13:47But not close enough.
13:50Just enough!
13:52Yeah!
13:59You've got 1.048 kilos of finely diced onions.
14:06Well done.
14:07Well done.
14:08Poe wins.
14:10Damn it.
14:11I really wanted to win.
14:14The brilliant thing is I've won the advantage for the Blue Team.
14:18So this is going to give us a great little heads up for the next challenge.
14:21Congratulations Blue Team.
14:27You win the advantage going into round two.
14:30Which is a team challenge.
14:32And the challenge is to fix that dish.
14:38Blue Team haven't done that before.
14:42But it has become a bit of a MasterChef classic.
14:45So it's going to be fun to try this one.
14:47I'm really pleased when I hear the judges announce that the round two is going to be fix that dish.
14:55In season three I was in an elimination round where I had to fix a Massaman curry.
15:00We deem the best dish made today is kumas.
15:08Each team will have 40 minutes to fix that dish.
15:13But today, it's a relay challenge.
15:17Each team member will just have 10 minutes to do their bit.
15:22But here's the fun part.
15:23Only the first person from each team will be told exactly what the dish will be.
15:30So the first person will know what the dish is.
15:37Every person after that has to work it out themselves.
15:40From smell, taste and I guess visuals.
15:45That means whoever's cooking needs to leave enough clues for the next person to know what the dish should be.
15:54If your team's dish is the best, tomorrow you compete to win $10,000 for your charity.
16:03Yes.
16:04That's good.
16:05That's great.
16:06You know what you're up against.
16:07Happy about that?
16:08Enthusiastic?
16:09Ready to go?
16:10Good stuff.
16:11Blue Team, you've got an advantage.
16:12You want to know what that is?
16:13Yes please.
16:14It's a good one.
16:15All four of your team members will find out what the dish is that you need to fix.
16:20So you can decide who does what and when.
16:23You also get to see the pantry before everyone else.
16:27So you know what ingredients are there.
16:30And you'll also have two minutes to strategise.
16:33Excellent.
16:34Awesome.
16:35That's nice.
16:36So you know how to fix that dish.
16:40Just follow what the Blue Team does.
16:43The Blue Team have the biggest advantage.
16:48They all can mentally prepare and plan and strategise.
16:52Whereas we're just cooking blindly.
16:54So, you know.
16:57Now this is a note to everyone.
16:59When you've cooked, you'll head up to the balcony.
17:01And you can cheer, you can offer encouragement, but you can't give the game away.
17:06No advice, otherwise this is what happens.
17:13And if you do it again.
17:16George has always wanted to do that.
17:20Basically what we're saying is don't interfere.
17:23I've always wanted to do this.
17:25I know.
17:26This is the day of my life.
17:29Basically this is George's dream.
17:32And what we're saying to you, don't interfere.
17:35Don't give the game away.
17:37Otherwise, we'll stop you from cooking for five minutes.
17:41Oh!
17:42That means you've just got to stand there for half the time.
17:45Half the total cooking time.
17:47And do nothing.
17:48So, secret.
17:50Button up.
17:51Someone please do it.
17:53Just so I can do it.
17:54But George wants to give the yellow card.
17:56Right, let's get a rig along.
18:01First up, we need to see the dish.
18:03So the whole of the blue team, you get to stay.
18:05And the captains from the red and the yellow team, they get to stay.
18:09Everyone else, see you soon.
18:12Okay.
18:13It's a big advantage, isn't it?
18:16I'm actually very nervous.
18:18Not because I'm worried about can I cook the dish,
18:21but I'm worried about trying to figure out what that dish might be.
18:30Are you ready to meet the dish you have to fix?
18:32Yeah.
18:33No.
18:34Not really.
18:41Mmm!
18:42I like the food.
18:44Blue team, you remember after the onion chop,
18:46you faced a taste test.
18:47Yeah.
18:4817 ingredients.
18:51Good luck.
18:54I thought I had it.
18:55I was like, I already got 15 in my hand right now.
18:57Just guessing what's in there.
18:58However, when I got to the pot, I turned into a stunned mullet.
19:05Callum, series two.
19:07The first ever fix this dish.
19:11Adele went home.
19:13Jonathan sent her there.
19:15Jonathan, you've made it through.
19:17Adele, your MasterChef dream is over.
19:21You're about to face that same dish again.
19:24Please welcome back to the MasterChef kitchen,
19:27the world's worst...
19:38Please welcome back to the MasterChef kitchen,
19:41the world's worst...
19:43Bolognese.
19:44Bolognese.
19:50So here's the task for each team.
19:53You need to fix this bolognese and make us one perfect dish.
19:57But also make us, from scratch, a suitable pasta to be eaten with it.
20:03Oh...
20:05So I have to leave enough clues around to make sure my team not only knows what the dish is, but what they've got to do for their ten minutes.
20:12Blue team, we'll have two minutes to strategise and to appraise the ingredients of the pantry.
20:18Callum, Kate to your benches, blue team to the pantry.
20:21Okay, so...
20:23Yep, I'll be second.
20:27What I will do is cut that up and fry it.
20:30When you fry, can you fry some origano leaves into it as well?
20:33Poe's going in first, she's going to make that dough.
20:36I come in second, get the flavours sorted out.
20:38Justine's going to come in, laminate that pasta.
20:41Julie comes in, cooks the pasta, tweaks the sauce, done.
20:46Let's get it reducing first, because you don't want to get rid of all the flavour, so just get it reducing taste if it needs sugar.
20:52Very little sugar. I'm not a fan of sugar.
20:55It needs it. Tomatoes need it.
20:57I think it needs a little bit of sugar to add a richness that tomatoes really call for.
21:02Blue team, your strategising time is over. Poe, to your bench.
21:07The rest of the blue team, out those doors and wait for your turn.
21:11We all have different ideas.
21:12It's sort of like one of those dishes where we all want to put our two cents worth in, but we don't have time.
21:21I reckon Jono should go last.
21:22I agree. Look, I think you'll be able to pull it all together.
21:25Me too.
21:26Why don't you go second and kind of get the balls rolling, everything in place, and then I'll just come in, set it up, and Jono can bring it home.
21:33I reckon we just keep the same order as the croquembouche.
21:36Yeah, okay.
21:37You?
21:38Second, third, fourth.
21:42We are looking for the best bolognese with the best pasta made from scratch.
21:48The first ten minutes, your ten minutes, starts now. Fix that dish!
21:56Really?
21:58Oh my God!
21:59Poe!
22:00There's no flavour, it's really bland. I think the way I've got to fix that is two things.
22:14First, I need to reduce that cooking liquid so it intensifies the flavour, and secondly, I need to add new ingredients and try and develop as much flavour as possible.
22:21So I'm thinking maybe puccini mushrooms, bacon, herbs, spices, try and get as much flavour.
22:28I mean, this is the challenge really, isn't it? I mean, the blue team, they're all fixed up, they could strategise about it, they won the advantage earlier on today.
22:42But the first thing I would do is drain the sauce from the mince, drain it well, and start reducing that sauce.
22:48Yeah, no doubt about it, but I think they also need to introduce some meatiness to that bolognese, bacon, a little bit of tomato paste, lots of olive oil, suddenly you get something going.
23:00Remember one thing, you're only making one serving. You don't have to fix the whole bowl.
23:05So take a small amount of that bolognese out and work with delivery flavour on that.
23:09And now really for the reds and the yellows, this is difficult because obviously team captains know what's going on, they know it's a bolognese, they know they've got to make a pasta,
23:15but the following team members, they haven't got a clue, they can make a pie.
23:24One of my big concerns is that each of us probably cook bolognese in a different way.
23:29So I might start this challenge in the way that I think it should be made, and it might be ended by somebody who's got a completely different idea.
23:36I must get that pasta machine because without it, the person coming in behind me is not going to have a clue what we're doing.
23:45I leave the meat in one pot, and I get the liquid in another pot, reducing rapidly to intensify that flavour.
23:51I also make a little bokeh ghani of leek and cinnamon to add to the pot to get as much flavour as possible.
23:56How are you going to leave indicators for the next person?
24:00I've kind of got all the ingredients that I think we will need.
24:05The perfect bolognese is harder than you think.
24:10Remember, flavour, flavour, flavour.
24:13You've got five minutes to go.
24:15Five minutes?
24:16I think that's good.
24:22Poe, how are you going?
24:23Yes, uh, okay.
24:25Okay, so you've made your pasta though.
24:26Yeah.
24:27Good.
24:28Yeah.
24:29Next job.
24:30How are you going to fix that bolognese?
24:31I'm actually just going to prep everything for Chris, hopefully.
24:34So, what are you doing here?
24:35Are you warming that up?
24:36Yeah, yeah, getting it up to the scratch.
24:37The whole lot?
24:38To reduce it.
24:39Yeah, to reduce it.
24:40How many are you cooking for?
24:41Um, why?
24:44Oh!
24:48Good boys.
24:50There's a lot of sauce in the pot, so I decide to split it in half.
24:53I scoop half of it out, hide it under the bench and put the other half on the stove.
25:01Kate, how are you going?
25:02Yeah, not too bad, George.
25:03Yeah.
25:04Have you made the pasta dough?
25:05I'm on my way.
25:06Okay, cool.
25:07And what are you sweating?
25:08Onions?
25:09I'm just sweating onions and bacon.
25:10And I'm going to put some of the mince in to try and get a bit more caramelised colour.
25:13And what, are you putting all that mince in?
25:14No, just a little bit because I only need a small serve.
25:16Okay.
25:17How are you going to indicate to your team what the dish is?
25:19Well, I've got what's on the board.
25:20Yeah.
25:21I'm hoping that they'll look into it and with the pasta dough.
25:23That's great, you've got a plate set up.
25:24And I've got a plate set up.
25:25You're very clever, aren't you?
25:26I'm trying to communicate.
25:27You've got ten seconds before the changeover.
25:29Nine, eight, seven, six, five, four, three, two, one.
25:38Right, changeover.
25:41Let's go.
25:42Let's go.
25:43Let's go.
25:44Let's go.
25:45Right, you guys upstairs.
25:47Poe upstairs.
25:48I'm Australian after Poe.
25:53Oh, that is horrible.
25:55Blue Team has a fantastic advantage.
25:58All four of us know what it is.
26:01Nice work, Poe.
26:02That's excellent.
26:03The pasta's made.
26:04It's wrapped up.
26:05There's flour on the bench.
26:07Pretty clean.
26:08Awesome.
26:09I'm off to a flying start.
26:14Callum's left some really good clues.
26:16Obviously there's the meaty sort of sauce going on, but there's also a pasta machine and
26:22some pasta dough at the end of the bench.
26:24So I know immediately it's got to be a pasta dish and not like a pie dish.
26:31Where's Kumar gone?
26:37And I see some pastry wrapped up in cling film.
26:44And I also see some onions and carrots and mushrooms.
26:50I see some meat that's reducing down in the sauce.
26:53And I think this has got to be a pie of sorts.
26:56What is it that you're cooking?
27:09Is it a chili con carne?
27:10Is it a lasagna?
27:11Is it a pie?
27:12Who knows?
27:13But five minutes before you tag the next team member in.
27:20The second round we have to fix spaghetti bolognese in 40 minutes.
27:24The advantage of the blue team is that we know what the dish actually is.
27:36I start chopping some carrots and garlic and parsley stalks for the pie.
27:42Kumar, do you know what's going on?
27:43Do you know what's cooking?
27:44Do you know what the clues are?
27:45What are the clues?
27:46What did you get wrapped?
27:47Pastry.
27:48Pastry?
27:49What sort of pastry?
27:51Puff pastry?
27:52He just said it's pastry.
27:55He just said it's pastry.
27:56He just said it's pastry.
27:57He said it was pastry.
27:58I thought it was puff pastry, but I've just left it in the fridge because it felt warm.
28:02So I wanted to.
28:03Alright, so you don't know what pastry it is.
28:05It could be anything.
28:06Well it is puff pastry and I think it's a meat pie of sorts.
28:09Right.
28:10Okay.
28:11So what are the clues?
28:12Well there's tomatoes, there's the mushrooms that are soaking.
28:15So he doesn't realise that's a sauce, so he's not adding any liquid.
28:18Added some carrots and nuts.
28:19Added some carrots and nuts.
28:20With mints.
28:21I don't know like a meat pie.
28:22I don't know, I suppose it could be, wouldn't it?
28:25But there's pasta machines in there.
28:28Jesus.
28:33Got any idea what you're cooking?
28:35I think it's a bolognese.
28:36I hope it's a bolognese.
28:37You'd hope so.
28:38It's not a pie or anything?
28:40Well, this looks like pasta though to me.
28:43Callum's left the pasta machine there.
28:46I think he's reducing this to get some extra flavour.
28:49Right, so he's obviously put this sort of bouquet garni in here
28:51to try and improve whatever's bubbling away in here.
28:54Good.
28:55And then what's here?
28:56This is more of a reduction I think maybe.
28:57I'm thinking I'm going to deglaze with some wine
28:59so we get some of that wine flavour in there
29:01and then start putting this into here.
29:02Okay, and get the flavour right.
29:03And get the flavour right.
29:04And get the flavour right.
29:05And pasta?
29:06Callum has left this out, so it's either maybe I'm thinking now
29:09spaghetti or fettuccine.
29:11I don't know.
29:12Looking for the clues, Inspector.
29:14Coming back to All Stars, it's all about pitting yourself
29:17against the best from all the seasons
29:20and I think everyone wants to win,
29:22wants to win that title of best of the best.
29:32Puma, you need to use your eyes on the bench.
29:36Up, up.
29:39Okay.
29:40I just had tunnel vision.
29:41I only look directly ahead of me.
29:43I feel pretty stupid.
29:44I feel really dumb.
29:47On the bench.
29:48Whoa.
29:49I thought the word on the bench was pretty close
29:50to being a cardable offence.
29:51Oh, what?
29:52He just wants to give a yellow card.
29:54I reckon it's close.
29:55Are you going to let her off?
29:56I'll caution her.
29:57On the bench.
29:59On the bench.
30:00Have you figured out what this stuff is yet?
30:02Yes, it's pasta.
30:03It's pasta.
30:04Amazing.
30:05So it's not a pie.
30:06You were just kidding me on, weren't you?
30:08Yeah.
30:09Just leading on, yeah.
30:10Lovely.
30:15You have one minute to go before the next team member's in.
30:18Yay!
30:19Woo-hoo!
30:20Right.
30:21Next team member's in.
30:22Go!
30:23Good advantage.
30:24Running in the base.
30:25Saltzies.
30:26Yay!
30:27Yay!
30:28Yay!
30:29Yay!
30:30Yay!
30:31Yay!
30:32Yay!
30:33Yay!
30:34Yay!
30:35Yay!
30:36Yay!
30:37Yay!
30:38Yay!
30:39Yay!
30:40Yay!
30:41Yay!
30:42Yay!
30:43Yay!
30:44Yay!
30:45Yay!
30:46Yay!
30:47Yay!
30:48Okay.
30:49So we've got a bit of sauce.
30:50What kind of pasta is this?
30:53How many?
30:54Took me a while to see the pasta machine!
30:58I'm the worst Italian cook.
31:01I can't make a very good pasta so this really isn't a challenge for me.
31:05Is that the, is that the, mushrooms, that's the, okay pasta machine.
31:12Did I do alright?
31:13Yeah.
31:14Is that what you wanted me to do?
31:15Is that what you were doing?
31:16Exactly, yeah.
31:17Aaron, what do you think the dish is?
31:19George, I think it's a bolognese.
31:21Just trying to figure out where we're going.
31:23But I'm going to work on this pasta first of all,
31:25and try and get this set up for Jonathan.
31:27The most memorable moments for me of making pasta
31:30was when Matt Preston threw my plate on the floor
31:32during the pasta challenge.
31:36Quite frankly, that...
31:43..is disgusting.
31:47Disgustingly good.
31:53I've destroyed that,
31:54because I don't want any of these guys over there to taste it,
31:56because that is absolutely brilliant and inspired.
32:01I won the challenge,
32:02and that has followed me around ever since.
32:04All right.
32:06I just don't know what to do.
32:10Justine, you guys had the advantage.
32:12We did. You won it.
32:13We needed it.
32:14And they're so great.
32:15I'm not sure if we do have an advantage,
32:17because after our two-minute strategising,
32:19there were quite a few points left unresolved.
32:21If Jules gets there,
32:23I hope she's not chugging some sugar in there.
32:25Me too. It doesn't need any.
32:27It doesn't need any.
32:29No, because the red wine's going to do it.
32:31There is no water on the stove.
32:34I need to get some boiling water on
32:35so we can actually cook the pasta.
32:37OK.
32:38The worst is how you cook in the whole world.
32:40Now, remember, it's fix the dish,
32:42not fiddle with the dish.
32:43You've got five minutes to go
32:44before the next person walks in from your team.
32:45Good job, Jazzy.
32:46Jazzy.
32:47Um, we need flout.
32:48You got it. It's OK.
32:49You got it. It's OK.
32:50Come in.
32:51All right.
32:52I wanna take the water on so we can
32:53actually cook the pasta.
32:54So we can actually cook the pasta.
32:56OK.
32:57It's not fiddle with the dish, you've got five minutes to go before the next person walks in from your team.
33:05Good job Jazzy.
33:06Jazzy, um Winnie, flat.
33:08He got it, it's okay.
33:10Oi, what did you just say?
33:12Put it back.
33:13Oh no!
33:15Oh, okay.
33:16Poe, that's a yellow card, yeah?
33:19That means it's a caution, do it again, and it's a five minute penalty.
33:24There's a big pot of mints on the stove, there's a smaller pan with bacon, there's also a watery saucepan of tomato sauce.
33:37What's she doing?
33:39Unless she's going to put some of that in there.
33:45I'm going to combine it.
33:49I end up just combining the mints and the bacon together.
33:54But I think I've done the wrong thing.
33:58Go Jazzy!
34:00Ten seconds.
34:02Nine.
34:03Eight.
34:04Seven.
34:05Six.
34:06Five.
34:07Four.
34:09Three.
34:10Two.
34:12One.
34:13Right guys, spinal round.
34:17Off you go, it's hand over time.
34:19Oh Hayden.
34:20Off you go, oi!
34:21I nearly, oh.
34:22I did enjoy everything!
34:30It's pretty bland.
34:33Fixing that dish is, you know, it's pretty tricky because, you know, you never know what's gone into it beforehand or what you need to add to it or where it started from and, you know, the flavours you've got to try and build up.
34:42Hayden?
34:43Yes, John?
34:44What do you think the dish is?
34:45Looks like spaghetti bognese to me.
34:46Yeah?
34:47Yeah, I haven't.
34:48I'm just going to get this water on because you need pasta with spaghetti bognese.
34:50Oh my god, is that cold?
34:51Cold water!
34:52Yeah.
34:55Stone cold water!
34:57Water should be on.
34:58It's gone out.
34:59It hasn't worked.
35:01I did have it on.
35:02It must have come off.
35:04What's going on?
35:05Yeah, it's not going on.
35:07Hayden is in massive trouble because how are we supposed to cook the pasta without boiling water?
35:16It's a slightly different challenge to the one I did in Series 2 against Adele, where we each have to do our own dish and we're responsible for our own dish.
35:24Whereas this one we're working as a team, we all cook differently so hopefully I'm not the one that makes the error in this one.
35:34How does this taste?
35:35Is this the sort of bolognese you'd eat at home?
35:37Probably the best bolognese I've tasted in the world.
35:39Are you going to adjust that at all?
35:40Mmm, I'll put a bit of cheese in it just to balance the salt out.
35:43Yeah.
35:44It needs a bit of pepper to finish, I think.
35:47It's got some nice flavour in there.
35:48You know what I like is it's got some nice fresh herbs in there, which is good.
35:51I'm really pleased with the way the bolognese tastes.
35:55I just need to add some sugar and some red wine.
35:58So is it all coming together?
36:09Coming together beautifully.
36:10The plan, the plan, the plan.
36:11The plan, the plan.
36:12The plan, the plan.
36:13But this is not spaghetti?
36:14No, it's pappardelli.
36:15Okay, alright.
36:16And the mince mixture?
36:17Yeah, I reckon that's going to be great.
36:19Are you happy with it?
36:20Have you had a little taste?
36:21I have.
36:22So, does that compare to the bolognese you make at home?
36:24Yeah, look, I mean I've cooked mine for a long, long time.
36:28So, it does get quite an intensity about it.
36:31But I think considering we've only had 40 minutes.
36:33It's quite sweet, isn't it?
36:34Yes.
36:35It's quite sweet.
36:40Just pointing out you've got five minutes before time's called.
36:43It's a bit bland.
36:44I'm just going to give it a kick.
36:45Come on, Jono!
36:46Come on, finish it off!
36:47Getting some serious cheeses into it.
36:48I think Jono's put too much parmesan in there, so, you know, it could very well be too salty.
37:04You've got 30 seconds to perfect the dish.
37:11Finally, get the pasta cooked and get it served up.
37:17Come on, Jono!
37:20Ten seconds.
37:21Nine, eight, seven, six, five, four, three, two, one.
37:29Stop cooking!
37:30You've got it!
37:31You've got it!
37:32I'm covered with that.
37:33That's really good.
37:34And the cinnamon?
37:35The cinnamon?
37:36Yeah, George loves cinnamon in his bolognese.
37:37Does he?
37:38Yeah, yeah.
37:39You've got to know the judges, Jono.
37:40Look, it's ten times better than what it was when I tasted it.
37:42It tastes all right.
37:43I was dying when I saw how much sugar and salt you put in there, but it tastes better.
37:47It's beautiful.
37:48It has to have.
37:49I was like, oh my God!
37:50I am really confident today that we have done a good job.
37:55We've had the advantage.
37:56We've used it to the best of our ability.
37:58And you know what?
37:59We have a chance of winning this.
38:00I am really confident today that we have done a good job.
38:04We've had the advantage.
38:05We've used it to the best of our ability.
38:07And you know what?
38:08We have a chance of winning this.
38:10Your task was to fix that dish.
38:25And what you were supposed to fix, just in case you didn't know, other than the blue team,
38:30was a bolognese sauce.
38:32Thank goodness.
38:33Much loved dish.
38:34Mums and dads have been cooking it in this country.
38:37So you should have been able to nail it.
38:41First up, the yellow team.
38:55We've managed to put up bolognese, so that's quite an achievement.
38:58Did you get it?
39:00Each of you?
39:01Danny?
39:02In the end?
39:03Did you know you were making bolognese?
39:04I thought it was bolognese, but then I was overthinking it, thinking it could be something, like, more fancy.
39:09Okay.
39:10Kumar, you thought maybe it was a pie?
39:11I thought maybe it was going to be a pie, yes.
39:13Okay.
39:14And then when did you click?
39:15I just looked around me and I suddenly saw the pasta machine and it all fell into place.
39:19Okay.
39:21Oh!
39:22Big hint!
39:23Tunnel vision.
39:24Otherwise you'd leave a pie dish with a rolling pin and a paste.
39:29Shall we tuck in?
39:31Sure.
39:32Yeah, you'll love it.
39:35I'll tell you what, looking at it, the first thing that strikes me is the pasta.
39:38It's all nice and separate.
39:39It looks good.
39:40So somebody's made that well.
39:42That's the first thought.
39:44That's meaty, chunky carrots.
39:50It's rustic.
39:55Borderline.
39:56Al dente.
39:57It's al dente.
39:58That's for sure.
39:59The things I pick out are big chunks of carrot, good for you, not sure if I like it.
40:07Lots of basil, like that.
40:09And the pasta, as good as it looks and as good as it could be, it needed another minute in the boiling water.
40:18The positive, I think you cut the right pasta out, you know, it's perfect with bolognese.
40:37The negative, everything else.
40:44It's not that bad, is it?
40:47Come on, it was Chinese whispers.
40:49It's tasty though, isn't it?
40:50It's tasty.
40:51It's definitely not the yellow team's best day in the kitchen so far.
40:59Red team, it's your turn.
41:01Come on, get out.
41:12Callum, you're the captain.
41:14Tell us about your efforts.
41:15I think we did really well.
41:16I think 10 minutes is short enough but when you've got sort of a minute of trying to figure out what you're doing,
41:21you have to really utilise that time and I think we did it well.
41:36I think you've done a good job with the bolognese.
41:38It's got a lovely little hit of cinnamon there, which I like.
41:42So, Callum, well done if you put that in.
41:44The tough thing about making fresh spaghetti and then trying to use it for bolognese is it needs to be dried out
41:51because it's not, it's just very clumpy.
41:55But you know what?
41:56I love the way you've grated the parmesan on the microplane.
41:59It means every strain gets a little bit of parmesan.
42:01It's a good effort.
42:02Well done.
42:03Good teamwork.
42:07Cue the Italian music.
42:14I think you've done a fantastic job fixing that bolognese up.
42:19It's got all the right flavours going on.
42:21It's meaty.
42:22There's tomato.
42:23There's a bit of wine in there.
42:24There's lots of those hard herb flavours.
42:26You know, things like the thyme and something, or maybe oregano that you put in there.
42:29Tastes really good.
42:30I love the pasta.
42:31It's been really well worked.
42:33I think it's a good pick for the dish.
42:38It's just, and I'm really salt tolerant, I think it's a bit salty.
42:44You have absolutely bombarded that sauce with so many flavours.
43:03And I reckon if you put that on any Australian dining table across this country, you get a round of applause.
43:10So I'm going to say, well done.
43:13That's cool.
43:14That's it.
43:15Grab your bowl.
43:17Get out of here.
43:18Well done, guys.
43:19Thanks, guys.
43:20Nice work.
43:21Nice work.
43:22Nice work.
43:27And finally, the team with all the advantages, the blue team.
43:30Julie, how much of an advantage was it coming in knowing exactly what you had to do?
43:49This was a massive advantage for us, massive.
43:50We got to talk about what processes need to happen first, and we got to decide, you know,
43:51who went in what order based on those processes.
43:52So it really was a huge advantage.
43:53Pyle, you went first.
43:54How did you feel about the amount of sugar in this dish?
43:55Oh, yeah, I was really worried because I know Julie likes her really sweet.
43:56But the thing is, it's just one of those dishes that's just so subjective.
44:00Everyone cooks it.
44:01Everyone does it their own way.
44:02bullets.
44:03Allymie, it's much better than what we need to do.
44:04The wellbeing of machine precisa is reallyieneoint ์์งible.
44:05It's good do you want to do this?
44:06Yeah, but in well, the speakers and the towel have packed around it.
44:07Anyway, so it's good, we're so good.
44:08We're super ๏ฟฝ tแปi.
44:09We've got people who got started working in looking at the ground.
44:10We got ourractive vegetables just bronzed incense.
44:11It was beautiful Danni Port company, and it was amazing.
44:12We've been logged in here to round it.
44:13So it's been nice.
44:14You knowใฐ, it was an chewing Cat Munich total, so you'll do it all you can.
44:15But it was beautiful though.
44:16Wow, I do.
44:17And so you want to do it all you can do it so we can eat ะพะดะฝะพะน instantly when
44:18we throw it in the sausage.
44:19their own way
44:35the type of pasta you charge this wide pappardelle it's kind of ribbons
44:39with a sauce that's this intense is a perfect combination another big tick for the flavors
44:46and the flavors of the flavors that i love let's make it about those kind of really meaty earthy flavors
45:04i think you chose the perfect pasta to go with this is i mean it's not spag bol but it's
45:10pat bowl you know pappardelle is it pappardelle it is pretty much pappardelle and and bolognese
45:15i'm going to question one thing and it's at the polar opposite end to the red team
45:23theirs was salty yours i find really sweet
45:29mate it is a lime ball with red and blue that's for sure
45:47grab your dish and we will decide
45:49i think it's going to come down to red or blue um i'm hoping it's red we worked as a team perfectly
45:58but remember blue had the advantage not us and not yellow
46:10what's funny to see is as cooks we all approach things in entirely different ways sometimes little
46:15twists and turns that give us odd results different results but there are some universal rules and we
46:21know a good bolognese and so we have made our decision for the yellow team today you were derailed by the
46:30challenge and you were derailed by the nature of the challenge and having this strange culinary chinese
46:37whispers so suffice to say that your dish didn't quite match up to the two bolognese's the two
46:45pastas put up by the red team and the blue team
46:51i'm really disappointed but at least our team has managed to put up a bolognese
46:56reds we love that pasta but was it too fine to carry such a salty sauce
47:03and we love the flavor that you got into your bolognese but was that saltiness again your downfall
47:11blue you had all the meatiness that i love your pappardelle that wide pasta was the perfect choice
47:19for the bolognese however was the flavor of the sauce too sweet
47:24two great dishes two minor mistakes
47:33the winner
47:36of this fix this dish challenge
47:40the team that will go forward to compete in the sudden death round to win ten thousand dollars for
47:46their charity
47:51the blue team
48:05blue congratulations you did have all the advantages but gee didn't you make them pay
48:09we loved watching you work we loved all those decisions the timing of all those decisions it was
48:14a great dish all those nerves you had they can all disappear now red team you had none of those
48:22advantages you had to fumble your way through the dark and as such you actually put up an amazingly
48:27good dish and the proximity of those two dishes was really really close i reckon if you'd had the
48:34advantage i'm sure you would have won so well done great job today
48:43chris justine po julie tomorrow you'll be competing as individuals and these guys will be up there
48:49cheering for you the four of you have got an opportunity to win ten thousand dollars for your
48:56nominated charities another great day in the master kitchen with all of our favorite all-stars thank you
49:03for your great cooking but it's time for a send-off
49:11see ya see you later
49:16we're very happy to have won the challenge it breaks a bit of a dry streak for the blue team
49:21i am absolutely stoked that we get to compete for 10 grand for our charity
49:25next time on mastership all-stars welcome to your nightmare the blue team each makes one dish that
49:37defeated them in the past today is all about redemption for these four all-stars it's the culinary
49:45grudge match of the century i'm in quiet hell at the moment i just never thought i'd have to revisit it
49:50and with ten thousand dollars up for grabs the stakes are high i have to redeem myself with this dish
49:58today come on
50:08you
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