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MasterChef Australia S18E04 Mystery Box Challenge: Jimmy Barnes
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00:00:01Previously on MasterChef Australia, 40 talented home cooks battled it out.
00:00:09Wow, there is some stiff competition here today.
00:00:12For only 24 spots in this year's competition.
00:00:16I'm putting my whole dream on the line.
00:00:19You're making a sandwich?
00:00:20Yeah.
00:00:21The fight for a white apron was intense.
00:00:26I've never had anything like that.
00:00:28That is delicious.
00:00:31That is as good as it gets in this kitchen.
00:00:33Because it's fantastic!
00:00:36It is real!
00:00:37And because of this...
00:00:39And now, the quest begins to find Australia's next MasterChef.
00:00:50Tonight, their first mystery box and special guests
00:00:56who'll bring down the house.
00:01:16So exciting!
00:01:18Yay!
00:01:21Yay!
00:01:24It's feeling really awesome.
00:01:26There's such a great vibe.
00:01:28We've got our white aprons on.
00:01:30Everyone's just so happy to be here.
00:01:34The competition is real now.
00:01:36We've come so far to get to this point.
00:01:39And I think we just want to keep going further and further and further.
00:01:48Where is it?
00:01:51What is it?
00:01:52What is it?
00:01:52What is it?
00:01:53What is it?
00:01:53What is it?
00:01:54What is it?
00:01:54What is it?
00:01:54What is it?
00:01:55What is it?
00:01:55What is it?
00:01:59What is it?
00:02:00Here we go!
00:02:02The first thing that catches my eye are these beautiful little house-shaped boxes.
00:02:12I don't know what's happening today, but whatever it is, it looks exciting
00:02:28Why guys good luck welcome everybody
00:02:33to your very first ever mystery box
00:02:46There is the cutest little mystery box houses
00:02:50I am already thinking what does this mean and also can I take one of these home?
00:02:54They are so cute
00:02:57This quaint little mystery box and this gorgeous country-style kitchen are a clue
00:03:04This week we're celebrating home cooking
00:03:07I am so relieved when I hear that the mystery box is about home cooking
00:03:14Home cooking is right up my alley
00:03:17This mystery box has been set by not just one
00:03:21But two very special guests
00:03:27They are the ultimate home cooks
00:03:29Following the seasons
00:03:31Growing much of their own produce from their epic garden
00:03:35Sourcing local ingredients
00:03:37And they've just released their second cookbook
00:03:41She is an incredible home cook
00:03:44And he
00:03:46Is an Australian rock icon
00:03:52Give it up
00:03:54For Jane and Jimmy Barnes
00:03:57For Jane and Jimmy Barnes
00:04:07Jane and Jimmy Barnes
00:04:16Oh my god it's Jimmy Barnes and Jane Barnes walking into the kitchen
00:04:22And I'm about to cook for them
00:04:24I can't believe it
00:04:26Because I am such a massive fan
00:04:31I've seen Jimmy about four times
00:04:40They are legends
00:04:42I grew up listening to Jimmy Barnes
00:04:45My mum would just have it playing all day every day when we were kids
00:04:50This is so exciting
00:04:54I have a confession
00:04:55I actually don't really know who they are
00:04:58I think I'm a little bit too young
00:05:00Jane and Jimmy
00:05:02Welcome to the MasterChef kitchen
00:05:05It's so good to have you guys here
00:05:06That was a reception huh
00:05:08That was nice
00:05:08You've had a few standing others
00:05:10I was about to start singing
00:05:13Belinda you lit up
00:05:14When Jimmy and Jane walked in
00:05:16I'm a little bit gobsmacked
00:05:18And shell shocked
00:05:19It's amazing to meet you
00:05:21Oh that's nice to be here
00:05:22To see you both
00:05:23Most of Australia knows you as that hardcore rocker
00:05:27Yeah
00:05:27But then the cookbook is just a totally different side of you
00:05:30Where did the inspo for that come from?
00:05:32It's inspired by
00:05:35Seasonal vegetables
00:05:36Lovely
00:05:36And all the fruit and vegetables that we grow
00:05:39At our place
00:05:40Paint a picture
00:05:42Your garden is like next level
00:05:44Before COVID we had a little
00:05:45You know small vegetable patch
00:05:46A few herbs
00:05:47During COVID
00:05:48It turned into a market garden
00:05:49Oh nice
00:05:50And it's a beautiful garden
00:05:51And we've got so many great vegetables
00:05:53And we just had to think of great things to cook with them all the time
00:05:56Because every season was presenting us with new things
00:06:00We dug up 104 kilos of potatoes
00:06:04Last year
00:06:05As a Scotsman that's like heaven
00:06:09We've got an orchard
00:06:10We've got a beautiful rose garden
00:06:11Which is a great place to sit and think about what you're going to cook
00:06:13Beautiful
00:06:13One of my favourite things is seeing hard rocker Jimmy with his roses
00:06:19If you'd have said 30 years ago I'd be gardening I would have laughed at you
00:06:22But I love it now
00:06:23I feel really comfortable there
00:06:24I didn't actually know that Jimmy Barnes was so into gardening and his food
00:06:30I only know him for his music
00:06:32I'm really into music
00:06:34I play music
00:06:34I write music
00:06:35And so this is kind of a great marriage for me
00:06:40I mean you've both had a connection for many years now
00:06:43Being a very close friend of Jock's
00:06:45Yeah yeah
00:06:48I remember first time I met him in Irana
00:06:50I went to Irana
00:06:52And the food was just out of this world
00:06:55It was like another level
00:06:58And he came out and he was just
00:06:59It was it's like he was a rock singer
00:07:01He was so you know passionate and enthusiastic about his cooking
00:07:05He made us eat ants
00:07:06And he made us eat ants
00:07:09But he used to come and he'd come into the house
00:07:10And we'd sing and cook together
00:07:12And him and Jane would fight when they were cooking
00:07:13It was good
00:07:15There'd be some serious battles now
00:07:19Music and food are all things that feed the soul
00:07:22And I think that's what we all have in common
00:07:23I love the way that Jane and Jimmy are talking about food
00:07:27You can obviously tell that they are so passionate
00:07:30About growing their own produce
00:07:31And all about that farm to plate lifestyle
00:07:34Which I love too
00:07:36So hopefully this is winning today
00:07:39Right
00:07:40You ready to see what Jane and Jimmy have got in store for you
00:07:43Head back to your benches
00:07:44Let's go
00:07:51Okay we all ready
00:07:52Yes
00:07:53Well you can lift your lids now
00:07:56Oh my god
00:07:57Oh my god
00:08:01Very purple
00:08:04Here we go
00:08:05Wow
00:08:06Okay
00:08:08So Jane what have we got here
00:08:10A board of ingredients that we would use at our house
00:08:14A spatchcock
00:08:16And mulberries that are in season
00:08:19Here we've got some red azuki beans
00:08:22Beautiful
00:08:24Tamarind
00:08:25Fresh tamarind
00:08:26Oh that's going to be one of your favourites
00:08:27It's a red thing to use
00:08:27One of my favourites yes in Thai cooking
00:08:30Cavalloneiro
00:08:31Some Dutch carrots
00:08:34We've got some shallots down there
00:08:37Thyme
00:08:37Is that the time
00:08:38Yes
00:08:41A rainbow trout
00:08:42Which I caught myself
00:08:45And
00:08:46What is that
00:08:47This is a usual Scottish element
00:08:51It's a thing I used to eat when I was a child
00:08:53This is Edinburgh Rock
00:08:55I used to just eat it as a lolly
00:08:57But it's sort of powdery
00:08:58And it's sort of sweet
00:09:00You can crush it
00:09:01Use it like an icing sugar
00:09:03Oh my gosh
00:09:04I think it's such a beautiful combination of ingredients
00:09:07I have no idea yet what I'm going to cook
00:09:10But everything like screams local seasonal produce
00:09:13So I'm really excited
00:09:16This is one of the most about mystery boxes
00:09:19And we cannot wait
00:09:21To see some great home cookings out of it
00:09:27You'll have to bring us a dish
00:09:29That features at least one of the ingredients
00:09:31From Jane and Jimmy's mystery box
00:09:34We're giving you 75 minutes
00:09:36You have access to a small underbench pantry of staples
00:09:41We're looking for the top dish
00:09:44To be safe
00:09:45From tomorrow's first elimination
00:09:49But
00:09:52You really need to bring your A-game
00:09:55To impress these two legends
00:09:57Because today
00:09:58We will only be tasting
00:10:01The 10 most appealing dishes
00:10:04Whoa
00:10:07So only 10 dishes
00:10:09Are going to be chosen
00:10:10To be tasted today
00:10:11In the MasterChef kitchen
00:10:13At this stage of the game
00:10:14With so many inventive
00:10:16And interesting cooks in here
00:10:17It's going to be tough
00:10:18To stand out from the pack
00:10:21Stay very calm
00:10:22Enjoy the cook
00:10:24If you enjoy what you do
00:10:25People can appreciate it
00:10:27That's what I found
00:10:28From singing and cooking
00:10:29And I think
00:10:30From watching my wife
00:10:32And eating Jane's food for years
00:10:33Cooking with love
00:10:34If you put love into the food
00:10:36It comes out
00:10:38And taste
00:10:39Taste along the way
00:10:40Taste along the way
00:10:41Yes
00:10:42Oh yeah
00:10:42Good luck
00:10:43Your time starts now
00:10:46Come on
00:11:03I'm a massive fan of Jimmy
00:11:05My dad was a bricklayer
00:11:06And he would come home
00:11:07Beer in hand
00:11:08Cook on the barbie
00:11:09And he always had
00:11:10You know
00:11:11Aussie music playing
00:11:12So Jimmy was definitely
00:11:12On high rotation
00:11:13And can't really believe he's here
00:11:15I'll be making
00:11:16Southern fried spatchcot
00:11:17With creamed cavallonero
00:11:20And some tamarind
00:11:21And mulberry glazed carrots
00:11:23First mystery box today
00:11:24I am feeling
00:11:26A little bit of everything
00:11:28Is that possible
00:11:29To feel everything
00:11:29All at once
00:11:30Today I am planning
00:11:32To cook a thyme
00:11:34And mulberry cake
00:11:35Oh slippery little soccer
00:11:37With a Swiss meringue buttercream
00:11:38And I'm going to try
00:11:40And use these
00:11:40Which actually tasted really cool
00:11:42Kind of like sherbet
00:11:44Top dish today
00:11:45Everyone wants that
00:11:47Today I'm thinking
00:11:49Because it's
00:11:49Home cooked challenge
00:11:50The ultimate home cooked meal
00:11:51For me
00:11:52Is sort of
00:11:53Weekends
00:11:54In the kitchen
00:11:54With grandma
00:11:55Making her famous
00:11:56Carrot cake
00:11:56So I'm going to do
00:11:58A spin off on that
00:11:59I'm just really hoping
00:12:00The judges pick me
00:12:01Because I know
00:12:02If they do
00:12:03I've got one hand
00:12:04On that immunity
00:12:05For tomorrow's elimination
00:12:07This is such an amazing
00:12:09Mystery box
00:12:10To kick off the season with
00:12:11Thank you so much guys
00:12:12For coming in
00:12:13To have Australian rock
00:12:15And cooking royalty
00:12:16In the MasterChef kitchen
00:12:18Did you see their faces
00:12:19When you walked in?
00:12:20It was a nice welcome
00:12:20Yeah
00:12:21It was great
00:12:21Lost it
00:12:22And you've chosen
00:12:23Some beautiful ingredients
00:12:24Inspired by your garden
00:12:25What are you hoping
00:12:26They cook today?
00:12:27A lot of people
00:12:28When they cook
00:12:28Mask the flavours
00:12:29Of the ingredients
00:12:30I love to taste
00:12:31Really good ingredients
00:12:32For me
00:12:33The mix of
00:12:35Sweets
00:12:35Are bitter
00:12:36You know
00:12:37With the berries
00:12:39And the protein
00:12:40It'll be interesting
00:12:41I'm dying to see
00:12:42If somebody tries
00:12:43To use a rock
00:12:43Me too
00:12:44I don't know
00:12:44How they're going
00:12:45To do it yet
00:12:45When you split it apart
00:12:46It's sugar
00:12:47Ginger
00:12:48And a bit of citric acid
00:12:49So those three flavours
00:12:50Can go with everything
00:12:52Extra points for the rock
00:12:53Yeah that's right
00:12:54Just how you use it
00:12:55And how you know
00:12:56They're going to have
00:12:56To get the feel for it
00:12:57We are going to be
00:12:58Open to find out
00:12:59Exactly who they are
00:13:00How can they improve
00:13:02Eyes
00:13:02And this is what
00:13:03I'm looking for the most
00:13:04Couldn't agree more
00:13:05Under pressure
00:13:05I think you know
00:13:06That's when I'm watching
00:13:07I feel oh my god
00:13:08If they had another
00:13:08Ten minutes
00:13:09You know
00:13:10You'd start
00:13:11I'd be panicking
00:13:13I'd be like a troll
00:13:18It's very exciting isn't it
00:13:19You never know
00:13:20Who's going to walk
00:13:20Through those doors
00:13:21How iconic
00:13:23First mystery box
00:13:25We have Jimmy
00:13:25And Jane Barnes
00:13:26In the building
00:13:28This is beyond
00:13:30I have practiced
00:13:31Mystery box
00:13:33Leading up to
00:13:33Masterchef
00:13:34My partner
00:13:35And I
00:13:35Watching the episode
00:13:36Pausing it
00:13:37Running to the supermarket
00:13:38Find the ingredients
00:13:39And then we were on
00:13:40For the mystery box challenge
00:13:42I have been
00:13:44Leading up to this moment
00:13:45My whole life
00:13:52I'm thinking of carrot ravioli
00:13:54Okay
00:13:55So inside will be the carrot
00:13:58The pasta dough
00:13:59Has the carrot top in it
00:14:01Okay
00:14:01So it's kind of celebrating
00:14:02The whole carrot
00:14:03That's beautiful
00:14:04That sounds lovely
00:14:05And has a bit of a sauce
00:14:06Or something going on there
00:14:07Yes a bit of a sauce
00:14:08With definitely some time
00:14:10Maybe some of those
00:14:11Beautiful greens
00:14:11Yeah the carrot pops
00:14:12Are amazing
00:14:13They are
00:14:13People don't use them
00:14:14They just throw them out
00:14:15Yeah
00:14:16I was hoping for a pasta
00:14:18Jimmy is like
00:14:20Oh great
00:14:20Oh yeah yeah
00:14:21He was saying
00:14:22How much he loves pasta
00:14:23Okay that's fabulous
00:14:24So you're definitely
00:14:25On the right track
00:14:26Thanks guys
00:14:27Good luck guys
00:14:27Bye
00:14:28If Jimmy wants pasta
00:14:29Jimmy's getting pasta
00:14:32It needs to be good
00:14:39Jane and Jimmy brought
00:14:40Some pretty special ingredients
00:14:41With them
00:14:41Being the first mystery box
00:14:43I really want to take my time
00:14:45To taste all these ingredients
00:14:47There is a bit of a puzzle
00:14:49To solve here
00:14:50So my brain is working hard
00:14:52Right now
00:14:53To come up with something
00:14:54Really unique
00:14:56I love problem solving
00:14:58That's like my thing
00:14:59So building dishes
00:15:01Is almost like
00:15:01An engineering exercise
00:15:04I went to uni
00:15:05And I studied aeronautical engineering
00:15:06You really need
00:15:07An analytical mindset
00:15:09You need to understand
00:15:10The problem
00:15:11And then you also need
00:15:12To like design a solution
00:15:13Detail oriented
00:15:14Methodical
00:15:15I find it really helps me
00:15:17In my cooking
00:15:17I'm always looking for a challenge
00:15:20I wanted to utilise
00:15:22My engineering background
00:15:23With my passion for cooking
00:15:24So I decided to build
00:15:27A pizza oven
00:15:27The outside of the pizza oven
00:15:29Is reclaimed termite mounds
00:15:31And then on the inside
00:15:33You've got like a
00:15:35Aerospace grade heat blanket
00:15:37And after that
00:15:38I made my own
00:15:40Damascus steel knife
00:15:42I've got a little logo on there
00:15:44That's me
00:15:45It's a little ghost
00:15:46Yeah it's kind of just like
00:15:47An expression of me
00:15:48In a knife
00:15:48Which I like
00:15:50Being a bit of a food nerd
00:15:51I like to think
00:15:52I also have
00:15:53A good creative side
00:15:54So I can sort of
00:15:55Meld the two
00:15:56And do creative dishes
00:15:57That are still
00:15:58Grounded in process
00:16:02Soon as I see that
00:16:03Spatchcock
00:16:04I know that I want
00:16:05To be using that
00:16:06In my dish
00:16:07So now I'm thinking
00:16:08What can I sort of
00:16:08Build around that
00:16:09Spatchcock
00:16:10That I think
00:16:11Would go well with it
00:16:12And how can I elevate
00:16:13That for the MasterChef kitchen
00:16:22It's home cooking week
00:16:23I cook almost every day
00:16:26That's my happy place
00:16:27I turn the music on
00:16:29I get a glass of wine
00:16:30And I just like
00:16:32Start kind of creating
00:16:33In the kitchen
00:16:35But the magic actually happens
00:16:37When I think
00:16:38I don't have anything
00:16:39In the fridge
00:16:39And then I just grab
00:16:41Random bits and pieces
00:16:42Together
00:16:43And something really
00:16:44Incredible comes out of it
00:16:46So that's what I feel
00:16:48Mystery box challenge
00:16:49Might actually work for me
00:16:51I am a very simple girl
00:16:53From Russia
00:16:55I was born
00:16:55During Soviet Union times
00:16:57And then grew up
00:16:59In post-Soviet Estonia
00:17:00With very simple
00:17:02Humble ingredients
00:17:03Like chicken hearts
00:17:04And chicken giblets
00:17:05Chicken liver
00:17:07I genuinely value
00:17:09All different kinds of foods
00:17:11And ingredients
00:17:12Just because when I was growing up
00:17:14The food was pretty scarce
00:17:17Like I tried bananas
00:17:19First time
00:17:19When I was probably 10
00:17:21And I thought
00:17:22Oh my god
00:17:24What is this magical thing
00:17:30After growing up
00:17:32I travelled a lot
00:17:34I lived in Ireland
00:17:35I lived in Ireland
00:17:36I lived in Scotland
00:17:36And now in Australia
00:17:38For the past seven years
00:17:40I feel like I've collected
00:17:41All the different tastes
00:17:43And flavours
00:17:43From all these different countries
00:17:45I just go to someone
00:17:46I'm like
00:17:46How do you cook with this?
00:17:47I'm just really grateful
00:17:49And I always appreciate food
00:17:52And I just want to create magic
00:17:53Out of it
00:17:55From the beautiful ingredients
00:17:57From Jimmy's and Jane's mystery box
00:17:59I'm going to make
00:18:01Pan-seared rainbow trout
00:18:03A dookie bean puree
00:18:05Crispy cavallone arrow
00:18:07And some mulberry sauce
00:18:10Knowing there's going to be
00:18:11Only 10 dishes
00:18:12That's going to be tasted
00:18:13I feel a lot of pressure
00:18:16Every cook in the kitchen
00:18:17I feel like I'm learning so much
00:18:20So I want to stay here
00:18:21As long as I can
00:18:25All right
00:18:26Let's go
00:18:27As soon as I said
00:18:29Home cooking today
00:18:30I definitely thought
00:18:31Of cooking at home
00:18:32With my mum
00:18:33Let's go
00:18:35My mum is a beautiful cook
00:18:37I've pretty much learnt
00:18:39Everything that I know
00:18:39About food from her
00:18:40Our family dinners
00:18:42Are always very extra
00:18:47She's always trying
00:18:49Something new
00:18:50Tweaking things
00:18:52Making up
00:18:53Things as she goes along
00:18:55Bronze are done
00:18:56The bronze are done
00:18:58And that's how I've learned
00:19:00To cook
00:19:00Just like her
00:19:01I use my gut instinct
00:19:03When it comes to cooking
00:19:06That is definitely
00:19:07How I'm going to approach
00:19:08Today's challenge
00:19:09You know
00:19:10Keeping quite fluid
00:19:11Using my instincts
00:19:12And just sort of
00:19:14Switching stuff up
00:19:15As I go along
00:19:15I'm working on my
00:19:17Vellute
00:19:18And I filleted my fish
00:19:19I haven't got a super
00:19:21Clear dish in mind yet
00:19:22But it'll come
00:19:25Hi Grace
00:19:26Hey
00:19:26First mystery box
00:19:28How you going?
00:19:28What are you making?
00:19:30I am thinking today
00:19:32At the moment
00:19:33A fillet of the rainbow trout
00:19:35Maybe with a little
00:19:36Vellute of sorts
00:19:37Maybe some caballon air
00:19:38In there
00:19:39Maybe with some little
00:19:39Grissini on the side
00:19:40I haven't decided yet
00:19:45When you say you haven't
00:19:47Decided
00:19:47Quite decided
00:19:47When do you decide
00:19:49On your final thing
00:19:50I tend to
00:19:52Use my instincts a lot
00:19:54And sometimes
00:19:55Your instincts aren't
00:19:56Really there
00:19:57Until the dish is closer
00:19:58To being done
00:19:59So we'll just sort of
00:20:01Have to see
00:20:01We're only tasting
00:20:02The ten most appealing dishes
00:20:03Time is everybody's enemy
00:20:05Here is it
00:20:06Good luck guys
00:20:06Good luck with it
00:20:07Thank you
00:20:08The judges seem
00:20:09A little bit freaked out
00:20:10That I haven't got a
00:20:10Fully formed dish
00:20:11Quite yet
00:20:13I might
00:20:13I don't know
00:20:15I'm a bit worried
00:20:16And there is an hour to go
00:20:18So maybe I should
00:20:19Probably also be
00:20:20A little bit concerned
00:20:31Everybody
00:20:32You've got one hour
00:20:34When did that happen?
00:20:35Come on everybody
00:20:36How do you know?
00:20:43Jimmy I've got to be honest
00:20:44I thought your time call
00:20:45Would be louder
00:20:46No but I've been nice
00:20:48Oh really?
00:20:49Yeah
00:20:51I am a huge rock chick
00:20:52I love rock music
00:20:54And I listen to Jimmy Barnes
00:20:56And Cole Chisel all the time
00:20:58Not in my wildest dreams
00:21:00Did I ever think
00:21:02I would be cooking
00:21:02For Jimmy and Jane Barnes
00:21:04I'm feeling very excited
00:21:06About this mystery box
00:21:07These ingredients
00:21:08We grow on our family farm
00:21:10And this is just screaming
00:21:12My family home cooking
00:21:14My current role is
00:21:16Chief operating officer
00:21:17Of a tech company
00:21:18In Melbourne
00:21:19I feel very rewarded
00:21:21By my job
00:21:22But my passion for cooking
00:21:24Is next level
00:21:25This is my farm
00:21:27And this is kind of where
00:21:28I mean my food journey
00:21:30Began here
00:21:31I don't think that
00:21:33I would be the person
00:21:34That I am today
00:21:35If I hadn't have grown
00:21:36On our farm
00:21:37See how juicy
00:21:38The passion fruit is
00:21:39Oh she's tough
00:21:41She's a tough one
00:21:46My world
00:21:48Often is like
00:21:49A mystery box
00:21:50Hi
00:21:54Hi Chivies
00:21:55What's happening here?
00:21:57So I'll walk out
00:21:58Into our orchard
00:21:59Or into our veggie patch
00:22:01And see what we have
00:22:02Growing there
00:22:04This beautiful lake
00:22:06So that I can pull that
00:22:07Into the kitchen
00:22:08And cook up something
00:22:09Really yummy for the family
00:22:11That looks beautiful
00:22:16I just want to make sure
00:22:17That I cook
00:22:18Something creative enough
00:22:19And inspiring enough
00:22:20So Jimmy and Jane
00:22:22Taste my food
00:22:24Alita
00:22:24Hi
00:22:25I saw you getting
00:22:26A little bit flustered
00:22:27Seeing Jane and Jimmy
00:22:30More Jane than me
00:22:32So tell me what you're making
00:22:34I'm cooking a souffle pancake
00:22:36With a custard
00:22:37And a thyme tamarind
00:22:39And a mulberry coolie
00:22:41Your ingredients were so amazing
00:22:43They're all stuff
00:22:43That we grow on our farm
00:22:44Right
00:22:45We've just planted a mulberry
00:22:46And the week before
00:22:47I was here
00:22:48I was underneath the net
00:22:49Just like eating
00:22:50All of the mulberry
00:22:50What's the thing
00:22:52That could go wrong
00:22:52This can not souffle
00:22:54Yeah
00:22:54And how often does that happen
00:22:56Dunno
00:22:57First time doing souffle pancakes
00:22:59Oh my god
00:23:00Good luck later
00:23:01Cheers Po
00:23:04Everybody knows
00:23:05That a normal pancake
00:23:06Is quite flat
00:23:07With a souffle pancake
00:23:08You want to aim for some height
00:23:11I've only made
00:23:11Standing pancakes before
00:23:13Souffle pancakes
00:23:14I've never done
00:23:15So
00:23:17It might be risky
00:23:18But I hope
00:23:19That they hold their shape
00:23:20And I get a really nice stack
00:23:22On those pancakes
00:23:23So good you're right in there Jimmy
00:23:26You really do love to cook
00:23:27You can tell
00:23:28I do
00:23:29I like it
00:23:29It's awesome
00:23:33Petro
00:23:34How's it going man
00:23:35How are ya
00:23:35Good
00:23:36Good
00:23:36Are you a Jimmy Barnes fan
00:23:38Yeah
00:23:38I actually write music as well
00:23:40I play guitar
00:23:40I sing
00:23:41I'm good on you
00:23:41You've seen the parallels
00:23:42Between cooking and music
00:23:43Oh it's huge
00:23:44I think it's pretty much
00:23:45The exact same
00:23:46The way you produce a song
00:23:47And the balance
00:23:48It's all about the balancing
00:23:49It's the same as
00:23:50Balancing out ingredients
00:23:51What are you doing with all this
00:23:53What's going on here
00:23:53I'm going to do a trout fillip
00:23:55I'm going to make like a
00:23:56Mulberry and thyme glaze
00:23:59I've got some charred spring onions
00:24:00That are going to go on top
00:24:01And then I'm going to do like
00:24:03A cream sauce
00:24:03I'm excited
00:24:04Good luck brother
00:24:05I think you got it
00:24:06Thank you guys
00:24:06Hi Jack
00:24:07Hey guys
00:24:08How you doing
00:24:09Hi Jack
00:24:09Lovely to meet you
00:24:10I've gone sweet today
00:24:12So I've just got a lay in sponge
00:24:13With the mulberry curd
00:24:15And then hopefully finishing it
00:24:16With an Italian meringue
00:24:17Sounds good Jack
00:24:18Thank you
00:24:19Cheers
00:24:20Jackie
00:24:21I am actually going to do
00:24:23A dookie bean creme brulee today
00:24:25Whoa
00:24:27Yeah
00:24:27And then hopefully I get a little bit
00:24:29Of your rock sugar dusting on top
00:24:31So you're going to brulee the rock sugar
00:24:34On top
00:24:34I love it
00:24:36I knew this was a good ingredient
00:24:37Exactly
00:24:38We never doubted you do it
00:24:40I've got terrible sweet
00:24:41I love sweets
00:24:42So I'm really looking forward to this
00:24:44Yeah
00:24:44It's okay
00:24:51Sorry that vinegar is crazy
00:24:53My mum always says
00:24:55The best plate of food
00:24:56That you can have
00:24:56Is a beautifully cooked piece of fish
00:24:58And a salad
00:24:58So I've sort of
00:24:59Just gone with that
00:25:01Mantra in my head
00:25:02I'm thinking about
00:25:03Really heroing these ingredients
00:25:05Because that's what home cooking
00:25:07Is to me
00:25:08I have finally decided on a dish
00:25:11Which will hopefully
00:25:12Make the judges happy
00:25:13I am making a pan fried fillet
00:25:17Of this beautiful rainbow trout
00:25:19And I'm going to use the rest of the fish
00:25:21As well as the spatchcock
00:25:22And a couple of the vegetables
00:25:24To make a stock
00:25:25And then use the stock
00:25:26To make a velouté style sauce
00:25:29A velouté is a sauce
00:25:31That's made from a base of stock
00:25:33And roux
00:25:34And the texture should be really
00:25:36Velvety and smooth
00:25:38And I'm going to make some grassini
00:25:40On the side as well
00:25:42A grassini is basically
00:25:45A thin breadstick
00:25:47That you make from
00:25:47A dough that's quite similar
00:25:48To a pizza dough
00:25:51To hopefully soak up
00:25:52Some of that sauce
00:25:53I do
00:25:54I'm looking good for time
00:25:56So yeah
00:25:58I'm feeling good
00:25:58I would love Jimmy and Jane
00:26:01To taste my dish today
00:26:02I love their ethos
00:26:04Around cooking
00:26:05And growing their own food
00:26:07So it would definitely mean a lot
00:26:10Can I borrow some of your hot water?
00:26:12Yep
00:26:12Woo, hot
00:26:13Thank you
00:26:13I'm making tamarind glazed spatchcock
00:26:17Sauteed cavallero
00:26:18And oven roasted carrots
00:26:20With a tamarind sauce
00:26:22Yes, it is all about the sauce
00:26:23That tamarind kind of sweet
00:26:25Sour salty flavour profile
00:26:27Is something that
00:26:28My wife and I like at home
00:26:34Home life for my wife and I
00:26:36Is quite simple
00:26:37There's only two of us
00:26:38We have a cat
00:26:39This is me trying to do work
00:26:43Someone, someone
00:26:43I won't mention names
00:26:46Trying to prevent me from doing work
00:26:48Most of the time meals are quite simple
00:26:50Because I can't cook a feast
00:26:52And then we can't finish eating it
00:26:54But I'll spend hours and hours making sauces
00:26:57We have a lot of carbs
00:26:58And carbs really don't have much flavour
00:27:01So the only way to flavour
00:27:02What you eat
00:27:03Is through the sauces
00:27:04And that's why
00:27:05I give so much attention
00:27:07To making sauces that taste amazing
00:27:11My food dream
00:27:12Is to have my own range
00:27:14Of sauces and condiments
00:27:18Showcasing Malaysian flavours
00:27:19So if that ever happened
00:27:22My wife would just flip
00:27:25Honestly
00:27:29With this tamarind sauce
00:27:30I've added mulberries
00:27:32The tamarind
00:27:33The spring onion
00:27:34And the thyme
00:27:35Because I'm going for a sweet
00:27:37Sour salty
00:27:38Taste
00:27:41I'm certainly feeling limited
00:27:42With the ingredients I have
00:27:44Because normally I'll have like fish sauce
00:27:46And soy sauce
00:27:47And those kinds of background flavours
00:27:48That give me that saltiness
00:27:50And umami flavour
00:27:51Today I'll have to adapt it
00:27:53And I go along
00:27:53To get it to the flavour profile
00:27:55I want it to be
00:27:59It's taking a little time
00:28:00But I think I've finally got
00:28:01The concept for the dish
00:28:02Finalised now
00:28:03I'm cooking a spatchcock
00:28:06With a spring onion soubisse
00:28:08A soubisse is a variation
00:28:10On a French mother sauce
00:28:12It's like an onion base
00:28:13BĂ©chamel
00:28:14Pickled mulberries
00:28:15Tamarind caramel
00:28:16Some roast carrots as well
00:28:19So it's kind of just like
00:28:20Doing a mini roast dinner
00:28:21I think
00:28:21I've got my stock on
00:28:23For the soubisse
00:28:24Smelling good already
00:28:26Mmm
00:28:28Tasting the Edinburgh Rock
00:28:29At the end of the day
00:28:31It is basically like
00:28:32A crystallised caramel
00:28:33So I'm thinking
00:28:34You know
00:28:35What do those flavours
00:28:36Typically go well with
00:28:37I'm going to ask
00:28:38How is it
00:28:39Pretty good
00:28:39Edinburgh Rock
00:28:40What are you tasting?
00:28:42Definitely getting that
00:28:43Like a little bit ginger
00:28:44In that
00:28:44Yeah it's a bit
00:28:45Yeah it is
00:28:45That's right yeah
00:28:47Tamarind caramel
00:28:48With that
00:28:49Oh
00:28:49Get a ginger in there
00:28:50I think that's a good idea
00:28:52Yeah
00:28:52Oh
00:28:53It sounds really good
00:28:54And what I love
00:28:55You're breaking
00:28:55The ingredients apart
00:28:56I think quite a few people
00:28:58Are going to be a bit afraid
00:28:59Of trying this
00:29:00Good on you Casper
00:29:01It's really great
00:29:01Good luck on Casper
00:29:02Have a nice one too
00:29:03Well we'll chat soon then
00:29:04Hopefully
00:29:05That's going to be great
00:29:06Yeah it does
00:29:06It's really great
00:29:08Hearing Jimmy saying
00:29:08He was really excited
00:29:09To try it
00:29:10Gives me a lot of hope
00:29:11That I might be up there
00:29:12As part of that tent
00:29:16Whoa
00:29:17Nearly lost my search cock
00:29:18Meeting Jane and Jimmy Varnes
00:29:20In the MasterChef kitchen
00:29:21On our first official cook
00:29:23Is wild
00:29:24I'm such a fan
00:29:26Jane I have followed
00:29:28For so long on social media
00:29:30Watching all of the beautiful meals
00:29:32That she creates
00:29:33And Jimmy actually
00:29:35Was like a patient
00:29:36In a hospital
00:29:37She'd make him lunch every day
00:29:39Because hospital foods
00:29:40Obviously rank
00:29:40I was like love that
00:29:43Being a nurse
00:29:44Particularly in critical care
00:29:46It is our day in day out
00:29:50That we are working under pressure
00:29:51It often is like high stress
00:29:53We're super time critical
00:29:55Life or death situations
00:29:57That is just our norm
00:29:59It takes a lot from you
00:30:01This is going to sound a bit corny
00:30:02MasterChef
00:30:03Such a source of happiness
00:30:05Throughout such a tough time
00:30:07So I'd come home
00:30:08I'd drop my scrubs at the door
00:30:10I'd walk in
00:30:10I'd have a shower
00:30:11I'd turn the TV on
00:30:12MasterChef would be on
00:30:13And I'd cook some dinner
00:30:14And that just like
00:30:15Really gives me so much joy
00:30:19I love cooking
00:30:20Being able to like slow down
00:30:22In the kitchen
00:30:23And you lose the feeling
00:30:24Of like anxiety and fear
00:30:27You just forget about everything
00:30:29I would love to use that
00:30:31As a career
00:30:31Rather than just a hobby
00:30:32And explore
00:30:35Being of service to others
00:30:37In another way
00:30:37Through my food
00:30:39Such a little fish
00:30:41I don't want to play it safe today
00:30:44I need to pull something
00:30:46Out of my back pocket
00:30:47That's going to wow the judges
00:30:48So pressure's on
00:30:50Feeling it
00:30:53Tell me what are you doing
00:30:55I'm going to take the fillets off
00:30:58And cure them
00:30:58In mulberry and salt and sugar
00:31:01And some of the white parts
00:31:02Of the spring onion
00:31:03I'm going to make a mulberry vinegar
00:31:06I'm going to make some ricotta
00:31:08And then just pipe little dots
00:31:10On the fish
00:31:11That's very brave
00:31:12That's fantastic
00:31:13That's what I'm going for this season
00:31:15Brave
00:31:16And then maybe a spatchcock skin
00:31:19Crispy
00:31:19Just to sprinkle over the top
00:31:21At the last minute
00:31:22Excellent
00:31:22Brilliant
00:31:23Thank you
00:31:24Well done to you
00:31:24I like that
00:31:26Filleting this rainbow trout
00:31:28I am struggling
00:31:29Bones are just so fine
00:31:31I need to be able to get those fillets off
00:31:33Really really neatly
00:31:34And there's not really a lot of room for error
00:31:36It's such a small little fish
00:31:37It doesn't look like I've butchered a fish before
00:31:40But I actually have
00:31:41I'm a little frazzled
00:31:43I'm a little flustered
00:31:44When you're served cured trout
00:31:46You're expecting these beautiful
00:31:47Delicate pieces of trout
00:31:49That look beautiful
00:31:51Mine don't look like that
00:31:53Oh my god
00:31:56Mess this up
00:31:58I can feel John Christophe
00:32:00Just like watching over my shoulder
00:32:01At my every move like a hawk
00:32:03And it is adding to this pressure
00:32:06I am so stressed
00:32:09We only have one fish
00:32:11So I can't start again
00:32:12Oh golly
00:32:14If I don't fillet this fish properly
00:32:16There is a chance
00:32:17That I will miss out
00:32:19On getting my dish tasted today
00:32:21Which would just be gut-wrenching
00:32:30Oh my gosh
00:32:32This is not good
00:32:36I have finally gotten those fillets off the fish
00:32:39For my cured fish dish
00:32:41Oh
00:32:42They are completely butchered
00:32:44This poor fish has died in vain
00:32:46I have not done it justice
00:32:48Oh
00:32:48I'm not happy with how these fillets look
00:32:51I'm like JC don't look on my fish
00:32:53But I just need to get the cure on
00:32:56So I cure the fish in half sugar half salt
00:33:00Alright
00:33:01And then I juice the mulberries
00:33:03And use the mulberry pulp
00:33:05To rub all over the fish
00:33:07To give it that really beautiful pop of purple
00:33:09See you later little buddy
00:33:10I'm sorry
00:33:12The fish is in the fridge curing
00:33:14So now I can move on to my other elements
00:33:17Oh there's a neck on here
00:33:18I need to get that skin off the spatchcock
00:33:20And get it in the oven
00:33:21So that it can go nice and crisp
00:33:23And I need to crack on with my ricotta
00:33:24Getting his jacket off
00:33:26Why?
00:33:27So I'm going to make the skin all crisp in the oven
00:33:29Oh
00:33:30Like proper just skin
00:33:31All right guys
00:33:32Keep moving
00:33:3350 minutes to go
00:33:35Allez allez allez
00:33:39Today we're having a celebration of carrots
00:33:42In like a ravioli
00:33:43I've got some carrots roasting
00:33:45Some ricotta on
00:33:47I need to start working with the pasta joke
00:33:49That's alright
00:33:51Hello
00:33:52You okay?
00:33:54Yes
00:33:54Guess you must be very comfortable today
00:33:56No surely?
00:33:57Your type of food
00:33:57This is my type of food
00:33:59Yeah
00:33:59So I'm just
00:33:59You know
00:34:00Staying calm
00:34:02Right everybody
00:34:03Listen up
00:34:06We have a very special
00:34:08And important announcement
00:34:10Oh my god
00:34:11We are 30 minutes down
00:34:14There's 45 minutes to go
00:34:16Jimmy Barnes
00:34:17Has a little surprise for you all
00:34:21Uh oh
00:34:24Oh no
00:34:25Whoa
00:34:27I couldn't come here
00:34:29Without bringing you something special
00:34:32Something close to my heart
00:34:33Oh
00:34:35Really special
00:34:36Jane cooks this for me
00:34:37And I eat this every single day at home
00:34:41This is whiskey marmalade
00:34:43Oh
00:34:45Wow
00:34:46Oranges, lemons
00:34:47And whiskey
00:34:48Oh
00:34:48Okay
00:34:50Okay
00:34:50And if you use this in your dish
00:34:52You'll get an extra 15 minutes
00:34:56Look they're coming up
00:34:57They're running
00:34:57Oh they're coming
00:34:58So everybody
00:34:59To be clear
00:35:00If you use
00:35:02The whiskey marmalade
00:35:04You'll have an extra 15 minutes of your cook time
00:35:07Oh
00:35:08Yeah that's a no-blainer
00:35:09But you have to use it
00:35:13If you decide not to use the whiskey marmalade
00:35:16You still have your regular 75 minutes
00:35:18And then you're done and dusted
00:35:21Choice is yours
00:35:26Come and have a jar
00:35:27Have a taste
00:35:28Speak
00:35:28And then we'll make your mind up
00:35:29Nice huh
00:35:31Whiskey marmalade
00:35:32Whiskey marmalade
00:35:33What is that?
00:35:34Whiskey marmalade
00:35:36Yes I will
00:35:37Hello pasta sauce
00:35:41If we don't use it
00:35:42Can we take it home?
00:35:44Oh yum
00:35:44Eating the whole jar
00:35:46Does not count as using it in your dish
00:35:48Just to be clear
00:35:50It's a good taste
00:35:51But it's a strong marmalade
00:35:52It's strong
00:35:54How are you going?
00:35:55Good
00:35:56Happy?
00:35:56Yeah
00:35:57For my souffle pancake dish
00:35:59That rockstar mulberry coulee
00:36:01Is reducing
00:36:02And it is tasting amazing
00:36:05My custard is beautiful
00:36:07Decadent and creamy
00:36:08But it's just a stock standard custard
00:36:10But I'm going to add the marmalade
00:36:13Oh how about that?
00:36:15I couldn't have asked for a better ingredient
00:36:18Oh yum
00:36:19Okay
00:36:20Alright okay
00:36:24My souffle pancakes are in the pan
00:36:27And bubbling away
00:36:32If they don't rise properly
00:36:33I do not have a backup plan
00:36:35So that'll be dish over
00:36:39They are rising perfectly
00:36:41They souffled
00:36:42Do as many as you can
00:36:44And do what souffles sometimes do
00:36:47I mean I hope it doesn't
00:36:49I hope it doesn't
00:36:49You're going to stay souffled
00:36:50Stay
00:36:51Stay souffled
00:36:55Have you tried it?
00:36:56It's so yummy
00:36:56Very nice
00:36:57Are we adding?
00:36:59We're adding
00:36:59We're doing it
00:37:00Like yourself brother
00:37:01Yeah I am
00:37:02I love that
00:37:03So Jimmy
00:37:04News is nearly
00:37:05I think everyone is using the marmalade
00:37:08I think they've been inspired by flavour and time
00:37:10My southern fried spatchcock is done
00:37:14I'm just finishing off blazing carrots
00:37:17Then I'm using my cream cavalo nero
00:37:18Certainly we'll be using the whiskey marmalade
00:37:20I'll be incorporating it into my blaze for my carrots
00:37:23The flavour goes perfectly
00:37:24The flavour of the cake is just a buttercream cake
00:37:27I'm pretty confident it's going to bake in time
00:37:29I put that marmalade in
00:37:30Swiss buttercream
00:37:31It's already into the mulberry compote
00:37:33So two spots
00:37:35Gets a little featured up
00:37:36My arm's getting sore
00:37:37I'm going left
00:37:39I'm going to put the marmalade in with my carrot cake batter
00:37:41I think it should give that beautiful sweetness
00:37:44But also a bit of tart which it needs
00:37:46I need to get this cake in the oven pretty ASAP
00:37:49I think I actually needed that when I'm laid
00:37:51You reckon?
00:37:52Yeah
00:37:52I was actually looking for a lemon
00:37:54So this is perfect
00:37:58Oh man
00:37:59Yeah great
00:37:59Send me in
00:38:00The lemon and the whiskey
00:38:02Just pull everything back
00:38:02Oh it's not too sweet
00:38:03Not too bitter
00:38:04This is really superb
00:38:05That is amazing
00:38:09We're going to join them
00:38:10Sorry we've been very busy up the front
00:38:12You waited
00:38:12You waited for us
00:38:14We're working hard here
00:38:14Come in
00:38:15Recipe please Jane
00:38:16That is like so unbelievably good
00:38:18What makes it is just the mixture of the lemon
00:38:21Is this in the book?
00:38:22Yeah
00:38:22Yes it is
00:38:23I'm just wondering when I can pop over
00:38:26Anytime
00:38:26Anytime
00:38:28I've ever told you you're a very lucky man
00:38:30I know I'm a very lucky man
00:38:32I don't know where to put this
00:38:37My grassini have just come out of the oven
00:38:39They're looking good
00:38:40I think they're probably a little bit crispier than I was hoping they would be
00:38:44I think that's okay
00:38:45They look nice
00:38:46I'm doing two fish fillets separately
00:38:49And I've also still got to decide if I'm using the marmalade
00:38:52So I taste my sauce
00:38:55And I'm so happy with the flavour
00:38:57And it tastes really good
00:38:58Oh my god
00:38:59Get that off
00:39:00It tastes like covalonero
00:39:01But it also has this like umami from the spatchcock
00:39:05And from the other vegetables
00:39:06And I'm thinking the intensity of the whiskey
00:39:09And citrus flavours
00:39:11Will definitely overpower the sauce
00:39:13And more importantly the fish
00:39:14So I'm definitely not going to use it
00:39:16Can I have a show of hands?
00:39:19Who's using the whiskey marmalade?
00:39:30Actually who's not using it?
00:39:32Yeah that's easy
00:39:32Grace?
00:39:34Grace
00:39:35Grace are you uh
00:39:36Are you alright there?
00:39:37Me?
00:39:38I'm not using it
00:39:40Wow
00:39:40Am I the only person?
00:39:42You're the only one
00:39:43That's crazy
00:39:46I've made a huge decision here that no one else has made
00:39:49This is insane
00:39:50Oh my god
00:39:51I'm shocked that I'm the only person that's not using the marmalade
00:39:54Just a little bit of the sauce
00:39:57Definitely a really huge risk
00:40:02But I really trust myself
00:40:04My gut's telling me that this sauce doesn't need the marmalade
00:40:08So I'm just I'm not going to use it
00:40:10Grace you're not using the marmalade
00:40:12And you have nine minutes to go
00:40:16But if you're using whiskey marmalade
00:40:1824 minutes to go
00:40:20But who's counting?
00:40:22I am
00:40:26This marmalade has so much flavor
00:40:28There's citrus
00:40:30There's a bit of whiskey in the end
00:40:32It's not too sweet
00:40:33Which is great
00:40:34Oh my god
00:40:35A whiskey marmalade
00:40:38My grandmother used to make a very similar one
00:40:41So I really want to use it
00:40:43But I don't really see how it's going to work with a trout
00:40:49I literally start questioning myself
00:40:53Maybe trout is not the best option for this dish
00:41:02Spashcock would actually work better
00:41:04I look at the time
00:41:05And there's 20 minutes to go
00:41:11I've made this huge pivot to cook with a spashcock
00:41:14I need to butcher it
00:41:16I need to cook it perfectly
00:41:17Oh whoa
00:41:18That's a major change
00:41:20It's a change of whole crazy
00:41:22I know
00:41:23Switching in the middle of the cook
00:41:25That is so crazy
00:41:27It could be a huge mistake
00:41:39Grace
00:41:41You're not using the whiskey marmalade
00:41:43And you have three minutes to go
00:41:46Get that thing off
00:41:49There's still time to use the marmalade
00:41:53Snap, she's doubling down
00:41:55She's stopping
00:41:56It's beautiful
00:41:57No, that's good
00:41:58You're good
00:41:59Oh, we don't need it
00:42:00You're back yourself
00:42:01I love that
00:42:02That's you
00:42:03It's got you written all over it
00:42:05So right now
00:42:07I'm focusing on making my sauce
00:42:09On the oven roasted spashcock dish
00:42:12I'm tasting the sauce as I'm cooking
00:42:15I'm getting that sweet, salty, sour taste
00:42:18But I'm not getting any body
00:42:20I'm not getting any depth
00:42:21It's just very watery
00:42:23That, I'm concerned
00:42:24So I add a bit of the whiskey marmalade
00:42:28Marmalade
00:42:29Sweet, sour
00:42:31With the whiskey
00:42:32Depth of flavor
00:42:33Exactly what I needed
00:42:34To lift my dish
00:42:35Thank God
00:42:37God sent
00:42:38Really?
00:42:39You're glazed there already
00:42:41I'm excited
00:42:42I think it's going to work really well
00:42:43Thank you
00:42:44I love that you're staying calm
00:42:45Focus
00:42:46Good luck in and make sure the spashcock is cooked perfectly
00:42:49Whoops
00:42:50That's a problem
00:42:51Oh no
00:42:53I've spent so much time perfecting my sauce
00:42:56But just over 15 minutes ago
00:42:59I haven't even put a spashcock in the oven
00:43:01If it doesn't cook in time
00:43:03I may not have a spashcock to serve
00:43:07Fingers crossed
00:43:09Grace, 30 seconds
00:43:11Woohoo
00:43:13Are you still cooking fish, Grace?
00:43:16Yeah
00:43:17Oh, are you sorry?
00:43:18No way
00:43:19Everyone around me's got a really chill vibe
00:43:23Which is very strange to have to channel my energy
00:43:26Come on, Grace
00:43:27But I really just have to like lock into my bench
00:43:30And lock into my dish
00:43:31To make sure I can get this all done in time
00:43:32That's so stressful
00:43:33Oh, shh
00:43:35You alright, you alright?
00:43:37Grace, your time is up
00:43:39In 10
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00:46:51I'm loving my dish the flavors are there. I love the cavallon arrow. It's so beautiful and vibrant
00:46:57My bean puree I put a lot of olive oil into it. So it's really nice and floral and
00:47:04The mulberry sauce. It's very earthy. I think it's gonna work really well with the chicken. Oh my gosh
00:47:10I love it. It's delicious. I am really feeling that it's a really great dish and I really want to
00:47:16be the top
00:47:22Less than five minutes ago. I pulled my special out of the oven
00:47:28The color tells me it's not cooked enough. I'm a bit concerned about the coat of the fetch cup at
00:47:34this point
00:47:35I'm kind of panicking. What am I going to do?
00:47:39So I decided to pan-fry this fetch cup
00:47:44I'm just trying to give it a dark color
00:47:46You sure it's gonna be cooked on time? Your bird is bouncing still. It's clearly not cooked enough. You don't
00:47:51need that
00:47:52You don't need that. Just cook it. Just cook it. Cook it. You can see it's bouncing. I don't want
00:47:58to serve raw chicken to the judges
00:48:00I'm just having my fingers crossed that it's going to be cooked
00:48:14You can see it's bouncing
00:48:23Ten fingers ten toes everything crossed that extra few minutes is gonna get me over the line
00:48:36Hey
00:48:36Hi
00:48:38Just put your feet up
00:48:39This is a little
00:48:40I wasn't expecting that to happen
00:48:42What? For no one else to use it
00:48:44Neither will we
00:48:46That's crazy
00:48:49You're all cooking with whiskey marmalade and that means your extra time is up in three minutes
00:48:54Three minutes is a hit single
00:49:00It's the moment of truth
00:49:02The chicken's been resting now and as I'm cutting it I can see the juices just flowing out of the
00:49:07breast so it's really juicy
00:49:10Yes
00:49:13I only want to be serving one half of it on the plate just to bring a little bit of
00:49:17sort of a finer dining look to it
00:49:20Everything's fallen into place for this cook and now it's just getting it on a plate and getting it up
00:49:24the front there hopefully
00:49:25Your extra time is up in
00:49:27One minute
00:49:33One minute left
00:49:35The special is still in the oven
00:49:37I'm just gonna wait till the very last moment to take it out and just paint it
00:49:41What?
00:49:42Because everything else is on the plate
00:49:45Oh man
00:49:46That's exactly what I would do
00:49:49I've practiced so many mystery boxes at home and I really let my creativity run wild
00:49:54To not only have my dish tasted but to win the first mystery box would just be amazing
00:50:01All right everybody
00:50:0210
00:50:039
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00:50:13Yeah!
00:50:15That's it!
00:50:17Come on!
00:50:20How'd you guys go?
00:50:22Good!
00:50:25How'd you guys go?
00:50:26I'm in man
00:50:27Well done mate
00:50:28How'd you go?
00:50:29I'm all right
00:50:30I think my chicken may not be done so
00:50:33I have no idea whether it's cooked or it's not cooked
00:50:39I really hope the judges are gonna wanna taste my dish
00:50:43Looking at the other plates I'm starting to doubt myself a bit but I have to remember that they all
00:50:47had an extra 15 minutes
00:50:48And I think in 75 minutes this is a pretty great plate of food
00:50:58As you know we're only tasting the 10 most appealing dishes today
00:51:04The first dish we'd like to taste belongs to...
00:51:15Casper
00:51:24Wow!
00:51:25Look at this!
00:51:29I did a spatchcock
00:51:32With some roast carrots
00:51:35And pickled mulberries
00:51:38And then spring onions to this
00:51:41That's a nice colour on there isn't it?
00:51:44And then the tamarind caramel
00:51:48Oh okay now we're talking
00:51:49It looks shiny that's good
00:51:51Oof!
00:51:52Nice!
00:51:53You have caught our attention
00:51:55Thank you
00:51:56Let's dig in
00:51:57Yeah
00:51:58Come on
00:52:23Well Casper
00:52:26You talk the talk
00:52:27And my friend you have walked the walk in such a big way
00:52:31That spatchcock alone is you know up there with some of the best protein cooked that we've had in this
00:52:37kitchen
00:52:37It is restaurant ready
00:52:39That is how you try and get it to leave the pass
00:52:42The caramelisation on it, the seasoning on it
00:52:45And it is just cooked through
00:52:48It's what chefs like try and find every time they cook a piece of protein
00:52:53And you've nailed it in your first mystery box
00:52:55Then we get to everything else and mate
00:52:58My gosh
00:53:00Between the beautiful sweetness and depth that you've got in your spring onion sabise
00:53:05When you incorporate that with the tamarind caramel which is just spiked with Jane's marmalade
00:53:10That is a plate of food
00:53:11And you my friend are one to be reckoned with
00:53:14Mmm
00:53:15I loved sweet sour umami sort of
00:53:18Oh
00:53:19Next level
00:53:20Oh thank you
00:53:21I've yeah I'm inspired
00:53:23I thought the spatchcock was so moist and so delicious
00:53:26And it was seasoned beautifully
00:53:28This spring onion sauce is just incredible
00:53:31Perfectly balanced
00:53:33And then to have the tamarind on top of that was like just another explosion
00:53:37I totally lost my cool eating this
00:53:40Like in the second I saw you pour that tamarind marmalade caramel
00:53:43I started getting like a bit hot under the collar
00:53:45I was like stop it Casper
00:53:48But the taste completely followed through as well
00:53:51I think for me the intensity that you managed to get in all of your elements was incredible
00:53:57Loved it
00:53:58I'm gonna coin a new phrase
00:54:00CI for cooking intelligence
00:54:03You have a high CI
00:54:07That was such a brilliant plate of food
00:54:10Every single thing on that plate is so well considered
00:54:13And has a reason for being there
00:54:16I don't think you're going to be going anywhere in a while
00:54:19Well done
00:54:20Thank you
00:54:20Casper
00:54:24Casper
00:54:24Thank you
00:54:27You're very good
00:54:34I'm happy to embrace the high CI
00:54:36Well you know it might be my trademark moving forward here
00:54:40Yeah
00:54:43Next dish we'd like to taste belongs to
00:54:46Dot
00:55:00Dot what have you made?
00:55:03I have made today a celebration of carrots
00:55:06So I've made a carrot ravioli
00:55:09The dough is made of the carrot stems
00:55:13I've done lovely creamy marmalade sauce
00:55:18Some roasted carrots
00:55:20A little bit more marmalade
00:55:22And then some flaky rainbow trout
00:55:25Sounds more like a celebration of marmalade maybe
00:55:27Yeah
00:55:28A little bit
00:55:30I've been practicing these since I was a kid
00:55:33But you know when I knew I was hopefully going to be on Masterchef
00:55:36I started doing it again on the weekends with my partner
00:55:38And we would kind of watch the episodes and pause it
00:55:41Run to the supermarket
00:55:42Yeah I've been in prep guys
00:55:44Wow
00:55:44Study
00:55:45And did your partner, did she judge or
00:55:47She judged so obviously I always won
00:55:48So
00:55:52Let's go
00:55:56I'm going to have a little bit of everything
00:55:59Sorry if I'm a bit slow
00:56:01No take your time
00:56:08Okay here we go guys
00:56:23Dot I think it's pretty obvious that you've been practicing mystery boxes
00:56:27What I love about this dish is it doesn't necessarily feel like it's come from a mystery box
00:56:32I think the over commitment to the marmalade has actually done you really well
00:56:37There's a lovely sweetness to the whole dish that's really backed up by the sweetness of those roasted carrots
00:56:42And because you've seasoned your dish so well you still get the saltiness
00:56:47There's a lovely hit of pepper at the back that kind of brings everything back into that savoury zone
00:56:53Amazing first effort for mystery box number one
00:56:55Thank you
00:56:57I'm pleasantly surprised that the marmalade with the fish
00:56:59Wasn't sure how that was going to work
00:57:01I like the celebration of the carrots like you said
00:57:03I think it's a good summer dish
00:57:05And I can still taste the whisky in there which is good
00:57:07A Scottishman can always taste the whisky
00:57:09A Scotsman will always find the whisky
00:57:11Oh yes
00:57:12So well done, so well done
00:57:14The plating was stunning
00:57:15Even the plate choice
00:57:16It just felt like it came from you specifically which I love
00:57:19We're getting an understanding of who you are as a cook through every dish
00:57:23If I was to say things that you could probably work on
00:57:26Less is more, I feel
00:57:27And that could be something that you'll take into your next mystery box
00:57:30Just because it's there doesn't mean you have to use it
00:57:32Well done, Dad
00:57:33Nice way
00:57:34I think she's going to be really good
00:57:42Oh, she's going to be
00:57:42She's already really good
00:57:44Yeah
00:57:44Yeah
00:57:45She's going to fly
00:57:49Okay, guys
00:57:50Next one
00:57:51To come over
00:57:53Is
00:58:02Arjuna
00:58:08Oh my gosh
00:58:09I'm so excited to present the dish
00:58:12But I don't know
00:58:13Suddenly I feel a lot of pressure
00:58:17Changing something in the middle of the cook
00:58:19It's quite risky
00:58:22I'm just hoping that I've made the right decision
00:58:42Arjuna
00:58:43What have you made?
00:58:45Arjuna
00:58:46I've made spice cook with bean puree
00:58:50Carvalanero in the marmalade whiskey jam
00:58:53And then I made mulberry sauce
00:58:57Shall we try?
00:58:59Sauce up
00:59:04Wow
00:59:04Look at the colour of that
00:59:06That's pretty deep, isn't it?
00:59:07Yeah
00:59:10Wow
00:59:12That looks amazing, Aliona
00:59:13It looks pretty elegant
00:59:14Yeah, like straight out of a bistro
00:59:15Beautiful
00:59:16The glaze on the spatchcock
00:59:18It's fantastic
00:59:19But how does it taste?
00:59:21Let's see, that's the big thing
00:59:23Yeah
00:59:50Alyona, changing your dish from the trot to the chicken, I think that was a very good
00:59:55option.
00:59:55It is fantastic.
00:59:59Your red bean puree, I want the recipe by the way.
01:00:04I don't care whatever happens, I want that recipe.
01:00:07The kales are just chewy enough.
01:00:10The lovely marmalade from Jimmy and Jen is really effective into your dish.
01:00:16Well done.
01:00:16Oh, thank you.
01:00:18I was a bit disappointed, because it was too small.
01:00:23But it was absolutely delicious, I mean, the red beans were really great, you know, great
01:00:27balance of the sweet and, you know, salt between the marmalade and that.
01:00:31I thought it was an excellent dish.
01:00:32I thought it looked great.
01:00:33As soon as I seen it put down there, I was dying to try it, and every bite didn't let
01:00:38me down.
01:00:38It was perfect.
01:00:41Alyona, correct decision to use this fat cock.
01:00:43And when I tasted some of those elements separately, I was like, ooh, ooh.
01:00:47But together, wow, it was dynamite.
01:00:50You've done a brilliant job of it.
01:00:52You are right up there for Top Dish Girl.
01:00:54Woo!
01:00:56Woo!
01:01:00Woo!
01:01:01Woo!
01:01:01Woo!
01:01:03Woo!
01:01:03Woo!
01:01:03Woo!
01:01:05That was yum.
01:01:07Jack!
01:01:08I've done a mulberry sponge cake.
01:01:11I've put the marmalade in with my mulberry curd and done an Italian meringue on the outside.
01:01:17I think it's really great.
01:01:18I think it's really delicious.
01:01:20It's moist.
01:01:21It's light.
01:01:22It's creamy.
01:01:22I love the big mulberries in it.
01:01:24And the addition of the marmalade really lifts the flavour of the mulberries.
01:01:29I'm feeling super nervous.
01:01:31Only ten dishes are going to be chosen to be tasted today.
01:01:34And then everyone is just amazing.
01:01:38Woo!
01:01:39I've made a marmalade and tamarind carrot cake with a mulberry and thyme ice cream.
01:01:45I love desserts that aren't too sweet.
01:01:48The cake was moist.
01:01:50I think carrot cake was a great idea for carrots.
01:01:53And, of course, the mulberry ice cream.
01:01:55I was looking forward to it and it didn't get down at all.
01:01:59Hats!
01:02:00I've made southern fried spatchcock, creamed cavallonero and mulberry and tamarind glazed carrots.
01:02:07Fried spatchcock.
01:02:07The cook on it's delicious.
01:02:09Really well seasoned.
01:02:11Love the flavour in that creamed cavallonero.
01:02:14The carrots almost taste pickled to me.
01:02:16It's fantastic.
01:02:17So, there's a bit of crunch in everything in there, which I love in a plate.
01:02:20Good job.
01:02:22Hannah!
01:02:23You can just put that there.
01:02:26I have made a butter cake with a thyme syrup, a mulberry jam and a Swiss buttercream.
01:02:35Hannah!
01:02:37That's good cake.
01:02:39Yay!
01:02:40The herbs, we set it aside from other sort of cakes.
01:02:42Oh!
01:02:43Really delicious.
01:02:44And the mulberries are fantastic.
01:02:46You used them really well.
01:02:47I'm taking it home.
01:02:48Yeah.
01:02:49I want to be tasted really badly today because I want to be in contention for that immunity spot.
01:02:57All right.
01:02:58Only three dishes left to taste.
01:03:01Pressure.
01:03:05Min, we'd love to taste your dish next.
01:03:11Come on, Min.
01:03:16Min, tell us what you've made.
01:03:19I've made an oven-roasted tamarind chicken with roasted carrots and sautéed cavalleros.
01:03:26The sauce itself has got tamarind, the mulberry, some of the marmalade as well.
01:03:30Oh!
01:03:31Wowie.
01:03:32Okay.
01:03:33Now we're playing.
01:03:34How did you find that first mystery box?
01:03:36Uh, it was just all over the place.
01:03:39Especially with the spatchcock and just trying to figure out whether I got the cook right
01:03:44on it or not.
01:03:45Do you think you got it right?
01:03:49Uh, honestly, um, I'm not 100% sure.
01:03:55Hopefully it is cooked.
01:03:57There's no way you would know because that came out with 10 seconds to go and straight
01:04:00onto the plate.
01:04:01I know.
01:04:01Yeah, right.
01:04:01So, yeah.
01:04:03Shall we try it?
01:04:04Ooh, the pressure.
01:04:05Okay.
01:04:31Oh, come on, Min.
01:04:36I think it might be perfect.
01:04:39No.
01:04:41It's definitely cooked.
01:04:43It is?
01:04:43Yeah.
01:04:44You can breathe again now.
01:05:07Min.
01:05:09It's quite a simple dish.
01:05:14But when you do it this well, no one cares.
01:05:18I think you've done everything really, really well.
01:05:21The carrots are beautifully tender and sweet.
01:05:23The cavelinero still has a tiny bit of bite.
01:05:26And then that sauce is dynamite.
01:05:31It is so, so good.
01:05:32It is just chockers full of umami.
01:05:36You have used all that salty, sour, sweet to your advantage.
01:05:41Well done.
01:05:43I like a good sauce and I would have a shot at this sauce.
01:05:48It's so red and so beautiful.
01:05:50I expect it to be really sweet.
01:05:52Yeah.
01:05:52But it was salty as well.
01:05:53It had that depth in it.
01:05:54It was really good.
01:05:55I thought the whole dish was fantastic.
01:05:58Your dream is to have sauces on shelves, right?
01:06:00Yeah, sure.
01:06:00But I bet you bloody didn't think that you'd have a mulberry sauce on the shelf.
01:06:04100% no.
01:06:04With marmalade in it.
01:06:05Jimmy's marmalade.
01:06:06It has to be Jimmy.
01:06:07Mulberry sauce with Jimmy's marmalade by Min.
01:06:10But mate, that is proper good sauce work.
01:06:13That comes from love, passion, dedication to the craft of sauce making.
01:06:18You've got it.
01:06:19Well done.
01:06:29Like, really?
01:06:30Like, you know that's what I want to do?
01:06:32Like, making sauces?
01:06:33And for someone to say that, it's such a validation of me being able to do something like that in
01:06:38the future, hopefully.
01:06:40Next up, we'd like to try the dish from...
01:06:45Alita!
01:06:54Oh!
01:06:55Okay.
01:06:56She's here to play.
01:06:58She's here to feed.
01:07:00I have made you souffle pancakes with a rock star mulberry sauce.
01:07:09Yep, we're into that.
01:07:11Look at this.
01:07:12Oh!
01:07:12Look at that.
01:07:13Oh!
01:07:14It's like a piece of art.
01:07:15It does.
01:07:16It does.
01:07:17How that mulberry sauce is like splitting out through that custard.
01:07:21That looks unreal.
01:07:25Okay.
01:07:49Allita, that is a very, very naughty plate of food.
01:07:53I am loving that.
01:07:55What you've done with the marmalade custard and also the, what'd you call it?
01:07:58The rock star sauce.
01:07:59Rock star mulberry sauce.
01:08:00I am so here for those elements.
01:08:02You haven't overthought it.
01:08:04Three elements there and they are absolutely peaking.
01:08:06I think you've done a smashing job.
01:08:08Thank you, Andy.
01:08:09The rock in the mulberries just was a perfect balance.
01:08:13And I love that the mulberries are the style.
01:08:16I like the time in the custard too.
01:08:18And the marmalade in there.
01:08:20A stroke of genius.
01:08:21I'm glad we thought of it.
01:08:22Yeah.
01:08:23Good team here.
01:08:24Who?
01:08:25Yes.
01:08:26Guess what?
01:08:27What?
01:08:28I am flabber.
01:08:30Gusted.
01:08:32Custed.
01:08:34Oh, oh.
01:08:35Flabber is gusted.
01:08:37This is really good.
01:08:40It's excellent.
01:08:42Well done, Ali.
01:08:42Thanks, Alana and Natalie.
01:08:50This is going to be the final dish that we're tasting today.
01:08:55The biggest risk that I took was not using the marmalade.
01:08:58But I'm really good at trusting myself.
01:09:02I know that this dish is delicious.
01:09:04So I'd love if my dish was tasted today.
01:09:08I want to get tasted today.
01:09:11I want to be that top dish today so badly.
01:09:15I really, really, really don't want to cook in tomorrow's elimination.
01:09:21We'd like to taste your dish.
01:09:37This is going to be the final dish that we're tasting today.
01:09:44The last dish you'd like to taste was made by...
01:09:50Annabelle!
01:10:03Here we go.
01:10:08So, Annabelle, what have you done?
01:10:10I have done a cured rainbow trout with a mulberry and marmalade vinegar.
01:10:20There you go.
01:10:22Yes.
01:10:23Add some chicken skin salt and then some ricotta on the plate as well.
01:10:28Wow.
01:10:30Shall we try?
01:10:57It's just fantastic.
01:11:01Delicious.
01:11:02What I like very much is the combination of so many things.
01:11:05The saltiness.
01:11:06You've got the sweetness.
01:11:07You've got the crunch.
01:11:08And your ricotta has character too.
01:11:11So, I can't wait to hear everybody else.
01:11:14I love it.
01:11:15Thank you so much.
01:11:17I think it's the most delicious cured fish I've ever had.
01:11:21Oh.
01:11:22Wow.
01:11:23Whoa.
01:11:26What?
01:11:27That means a lot.
01:11:29Because I actually follow you on Instagram.
01:11:31And when Jimmy was in hospital and you were bringing him in food every single day,
01:11:36I'd like check my Instagram and be like,
01:11:38Oh, God.
01:11:38I know hospital food sucks.
01:11:40So, that's like...
01:11:42This is delicious.
01:11:43The chicken skins, they strike a genius with it.
01:11:45The vinegar is excellent.
01:11:47Yeah.
01:11:47I think it really balances the fish.
01:11:48Excellent dish.
01:11:49I would eat this every day.
01:11:51Oh, yeah.
01:11:51Every single day.
01:11:52Thank you so much.
01:11:54It's pure talent.
01:12:00What on earth.
01:12:03That is the biggest compliment I have ever received from my cooking.
01:12:08I am just like on cloud nine.
01:12:17Your very first mystery box was about celebrating the joy of home cooking.
01:12:26You all poured your heart and your soul into it.
01:12:28And it could taste it in the food.
01:12:30Let's say a huge thank you to our special guests.
01:12:33Let's give it up for Jane and Jimmy Barnes.
01:12:45We only tasted the 10 most appealing dishes.
01:12:51But it was still a hard task to pick the winner.
01:12:54Let's give it up.
01:12:55There were a few of you who really impressed us.
01:12:58If we call your name, please step forward.
01:13:04Eliana.
01:13:04Eliana.ćra.
01:13:11emma.
01:13:13Casper.
01:13:22And. Annabelle.
01:13:38it was close
01:13:42but
01:13:45the one dish we couldn't go past
01:13:50was cooked by
01:13:55Casper
01:14:06I had my hopes
01:14:07but hearing my name being called out
01:14:09incredible, super stoked
01:14:11sort of validated that I do know
01:14:13what I'm doing here and that I deserve to be here
01:14:16Casper, that dish was
01:14:17high CI
01:14:21the pressure is now off you
01:14:23Casper
01:14:24tomorrow you'll be watching from the gantry
01:14:26while the others battle it out
01:14:30for the rest of you
01:14:32sharpen your focus
01:14:35because the first elimination
01:14:37is the toughest
01:14:41tomorrow night
01:14:44someone's going home
01:14:46already
01:14:47I am sweating bullets
01:14:50I want to be in this kitchen so bad
01:14:52I'm not going home today
01:14:54and
01:14:55whose dish
01:14:57astonishes the judges
01:15:01OMG
01:15:04how did you do that
01:15:06Bye
01:15:14I want to be a little bit
01:15:16I want to be a little bit
01:15:16because everything
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