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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 frio!
00:00:37And because of this...
00:00:39And now, the quest begins to find Australia's next MasterChef.
00:00:49Tonight, their first mystery box and special guests
00:00:56who'll bring down the house.
00:01:16So excited!
00:01:24It's feeling really awesome.
00:01:26There's such a great vibe right here.
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.
00:01:38And I think we just want to keep going further and further and further.
00:01:48What is it?
00:01:51What is it?
00:01:52What is it?
00:01:52What is it?
00:01:53What is it?
00:01:54What is it?
00:01:54What is it?
00:01:56What is it?
00:01:57What is it?
00:01:57What is it?
00:02:00What is it?
00:02:01What is it?
00:02:01What is it?
00:02:02The first thing that catches my eye are these beautiful little house-shaped boxes.
00:02:08Come on!
00:02:12I don't know what's happening today, but whatever it is, it looks exciting.
00:02:16Mystery boxes.
00:02:18Mystery boxes.
00:02:20Mystery boxes.
00:02:21It's so good.
00:02:22Good morning.
00:02:25Aw, very cute.
00:02:28It's wild.
00:02:29Guys, good luck.
00:02:30Welcome, everybody, to your very first ever mystery box.
00:02:37Oh!
00:02:39I can get a load of this.
00:02:40Oh, yeah.
00:02:42It's a magic.
00:02:43That's so cute.
00:02:46There is the cutest little mystery box houses.
00:02:49I am already thinking, what does this mean?
00:02:52And also, can I take one of these home?
00:02:54They are so cute.
00:02:57This quiet little mystery box
00:02:59and this gorgeous country-style kitchen are a clue.
00:03:04This week, we're celebrating home cooking.
00:03:07Yeah!
00:03:09I am so relieved when I hear that the mystery box is about home cooking.
00:03:14Home cooking is right up my alley.
00:03:18This mystery box has been set by not just one,
00:03:21but two very special guests.
00:03:24Oh!
00:03:27They are the ultimate home cooks.
00:03:30Following the seasons,
00:03:32growing much of their own produce from their epic garden,
00:03:36sourcing local ingredients,
00:03:37and they've just released their second cookbook.
00:03:42She is an incredible home cook
00:03:44and he
00:03:46is an Australian rock icon.
00:03:50Ooh!
00:03:53Give it up
00:03:53for Jane and Jimmy Bow!
00:04:06Jane and Jimmy Bow!
00:04:12Oh, my God!
00:04:15Woo!
00:04:17Oh, my God!
00:04:19It's Jimmy Barnes and Jane Barnes
00:04:21walking into the kitchen
00:04:22and I'm about to cook for them.
00:04:25Woo!
00:04:25I can't believe it
00:04:27because I am such a massive fan.
00:04:31I've seen Jimmy about four times.
00:04:34Woo!
00:04:36Woo!
00:04:40They are legends.
00:04:42I grew up listening to Jimmy Barnes.
00:04:45My mum would just have it playing
00:04:46all day, every day when we were kids.
00:04:49Woo!
00:04:51This is so exciting.
00:04:54I have a confession.
00:04:56I actually don't really know who they are.
00:04:59I think I'm a little bit too young.
00:05:01Jane 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.
00:05:11Yeah.
00:05:13Melinda, you lit up
00:05:14when Jimmy and Jane walked in.
00:05:17I'm a little bit gobsmacked
00:05:18and shell-shocked.
00:05:20It's amazing to meet you.
00:05:21Oh, that's nice to meet you.
00:05:22See you both.
00:05:24Most of Australia knows you
00:05:25as that hardcore rocker.
00:05:27Yep.
00:05:27But then the cookbook
00:05:28is just a totally different side of you.
00:05:31Where 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
00:05:38that we grow at our place.
00:05:41Paint a picture.
00:05:42Your garden is, like, next level.
00:05:44Before COVID,
00:05:44we had a little, you know,
00:05:45small vegetable patch,
00:05:47a few herbs.
00:05:47During COVID,
00:05:48it turned into a market garden.
00:05:50Oh, 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
00:05:55of great things to cook
00:05:56with them all the time
00:05:56because every season
00:05:58was presenting us with new things.
00:06:00We dug up 104 kilos of potatoes.
00:06:03Oh, last year.
00:06:06As a Scotsman,
00:06:07that'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
00:06:12and think about what you're going to cook.
00:06:13Beautiful.
00:06:14One of my favourite things
00:06:15is seeing hard rocker Jimmy
00:06:17with his roses.
00:06:19If you'd have said 30 years ago,
00:06:21I'd be gardening,
00:06:21I would have laughed at you.
00:06:23But I love it now.
00:06:23I feel really comfortable there.
00:06:25I didn't actually know
00:06:26that Jimmy Barnes
00:06:27was so into gardening
00:06:28and his food.
00:06:30I only know him for his music.
00:06:32I'm really into music.
00:06:34I play music.
00:06:35I write music.
00:06:36And so this is kind of
00:06:37a great marriage for me.
00:06:40I mean,
00:06:41you've both had a connection
00:06:42for many years now,
00:06:43being a very close friend of Jock's.
00:06:45Yeah, yeah.
00:06:48I remember
00:06:48the first time I met him in Irana,
00:06:50I went to Irana,
00:06:52and the food was just
00:06:54out of this world.
00:06:56It was like another level.
00:06:58And he came out,
00:06:59and he was just,
00:06:59it was,
00:07:00it's like he was a rock singer.
00:07:02Yeah.
00:07:02He was so,
00:07:02you know,
00:07:03passionate and enthusiastic
00:07:04about his cooking.
00:07:05He made us eat ants.
00:07:06And he made us eat ants.
00:07:09But he used to come,
00:07:10he'd come into the house
00:07:10and we'd sing and cook together,
00:07:12and him and Jane would fight
00:07:13when they were cooking.
00:07:14It was good.
00:07:16There'd be some serious battles now.
00:07:17Yeah, there would.
00:07:18Yes.
00:07:19Music and food
00:07:20are all things
00:07:21that feed the soul.
00:07:22Yeah.
00:07:22And I think that's what
00:07:23we all have in common.
00:07:24I love the way
00:07:25that Jane and Jimmy
00:07:26are talking about food.
00:07:27You can obviously tell
00:07:28that they're so passionate
00:07:30about growing their own produce
00:07:31and all about that
00:07:33farm 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
00:07:41what Jane and Jimmy
00:07:42have got in store for you?
00:07:43Yeah.
00:07:43Head back to your benches.
00:07:44Let's go.
00:07:51Okay, are we all ready?
00:07:53Yes.
00:07:54Well, you can lift your lids now.
00:07:56Oh, my God.
00:07:58Oh, my God.
00:08:00Oh, my God.
00:08:01Oh, my God.
00:08:01Very purple.
00:08:04Here we go.
00:08:06Wow.
00:08:07Okay.
00:08:08So, Jane,
00:08:09what have we got here?
00:08:10A board of ingredients
00:08:12that we would use
00:08:13at our house.
00:08:15A spatchcock
00:08:16and mulberries
00:08:18that are in season.
00:08:20Here we've got some
00:08:21red azuki beans.
00:08:24Tamarind.
00:08:25Fresh tamarind.
00:08:26Oh, that's going to be one of your favourites.
00:08:27It's a great thing to use.
00:08:28My favourites, yes,
00:08:29in Thai cooking.
00:08:31Cavalloneiro.
00:08:32Some Dutch carrots.
00:08:34We've got some shallots down there.
00:08:37Thyme.
00:08:38Is that the thyme?
00:08:39Yes.
00:08:41A rainbow trout.
00:08:43Which I caught myself.
00:08:46And...
00:08:47What is that?
00:08:48This is an unusual
00:08:50Scottish element.
00:08:51It's a thing I used to eat
00:08:53when I was a child.
00:08:54This 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
00:09:05a beautiful combination
00:09:07of ingredients.
00:09:08I have no idea yet
00:09:09what I'm going to cook.
00:09:10But everything,
00:09:11like, screams
00:09:12local seasonal produce.
00:09:14So I'm really excited.
00:09:17This is one of the most
00:09:18about mystery boxes.
00:09:20And we cannot wait
00:09:21to see
00:09:23some great
00:09:24home cookings
00:09:25out of it.
00:09:27You'll have to bring us
00:09:28a dish
00:09:29that features
00:09:30at least one
00:09:31of the ingredients
00:09:31from Jane and Jimmy's
00:09:32mystery box.
00:09:34We're giving you
00:09:3575 minutes.
00:09:37You have access
00:09:38to a small
00:09:38underbench pantry
00:09:39of staples.
00:09:41We're looking
00:09:42for the top dish
00:09:44to be safe
00:09:45from tomorrow's
00:09:47first elimination.
00:09:51but you really
00:09:53need to bring
00:09:54your A-game
00:09:55to impress
00:09:55these two legends
00:09:57because today
00:09:58we will only
00:10:00be tasting
00:10:01the 10
00:10:02most appealing
00:10:03dishes.
00:10:07so only 10 dishes
00:10:09are going to be
00:10:10chosen to be
00:10:11tasted today.
00:10:12In the Master's
00:10:13F Kitchen
00:10:13at this stage
00:10:14of the game
00:10:14with so many
00:10:15inventive and
00:10:16interesting cooks
00:10:17in here
00:10:17it's going to be
00:10:18tough to stand out
00:10:19from the pack.
00:10:21Stay very calm.
00:10:23Enjoy the cook.
00:10:24If you enjoy
00:10:25what you do
00:10:25people can
00:10:26appreciate it.
00:10:27That's what I find
00:10:28from singing
00:10:28and cooking
00:10:30and I think
00:10:30from watching
00:10:31my wife
00:10:32and eating
00:10:32Jane's food
00:10:33for years
00:10:33cooking with love.
00:10:35If you put love
00:10:35into the food
00:10:36it comes out.
00:10:38And taste
00:10:39taste along the way.
00:10:41Taste along the way.
00:10:42Good luck.
00:10:44Your time
00:10:45starts now.
00:10:46Come on!
00:10:59Wrong Benz.
00:11:03I'm a massive
00:11:04fan of Jimmy.
00:11:05My dad was a
00:11:06bricklayer
00:11:06and he would
00:11:07come home
00:11:08beer 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
00:11:12definitely on high
00:11:13rotation and
00:11:14can't really believe
00:11:15he's here.
00:11:15I'll be making
00:11:16southern fried
00:11:17spatchcock
00:11:18with cream
00:11:19cavallonero
00:11:20and some
00:11:21tamarind and
00:11:22mulberry glazed
00:11:22carrots.
00:11:23First mystery box
00:11:24today I am
00:11:25feeling a little
00:11:27bit of everything.
00:11:28Is that possible
00:11:29to feel everything
00:11:30all at once?
00:11:31Today I am
00:11:32planning to cook
00:11:33a thyme and
00:11:34mulberry cake
00:11:35slippery little
00:11:36sucker with a
00:11:37Swiss meringue
00:11:38buttercream
00:11:39and I'm going to
00:11:39try and use
00:11:40these which
00:11:41actually tasted
00:11:41really cool
00:11:42kind of like
00:11:43sherbet.
00:11:44Top dish today
00:11:45everyone wants
00:11:46that.
00:11:47Today I'm
00:11:48thinking because
00:11:49it's home cooked
00:11:50challenge the
00:11:50ultimate home
00:11:51cooked meal for
00:11:52me is sort of
00:11:53weekends in the
00:11:54kitchen with
00:11:55grandma making
00:11:55her famous
00:11:56carrot cake
00:11:57cake so I'm
00:11:58going to do a
00:11:58spin off on
00:11:58that.
00:11:59I'm just really
00:12:00hoping the judges
00:12:01pick me because
00:12:02I know if they
00:12:02do I've got one
00:12:04hand on that
00:12:04immunity for
00:12:05tomorrow's
00:12:06elimination.
00:12:08This is such an
00:12:09amazing mystery box
00:12:10to kick off the
00:12:11season with.
00:12:11Thank you so much
00:12:12guys for coming in
00:12:13to have Australian
00:12:15rock and cooking
00:12:16royalty in the
00:12:17MasterChef kitchen.
00:12:18Did you see their
00:12:19faces when you
00:12:19walked in?
00:12:20It was a nice
00:12:20welcome.
00:12:21I lost it.
00:12:22And you've
00:12:22chosen some
00:12:23beautiful ingredients
00:12:24inspired by your
00:12:25garden.
00:12:26What are you
00:12:26hoping they cook
00:12:27today?
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
00:12:31ingredients.
00:12:33For me the mix
00:12:34of sweets are
00:12:36bitter you know
00:12:37with the berries and
00:12:39the protein it'll be
00:12:40interesting.
00:12:41I'm dying to see
00:12:42if somebody tries to
00:12:43use a rock.
00:12:44Me too.
00:12:44I don't know how
00:12:44they're going to do
00:12:45it yet.
00:12:45When you split it
00:12:46apart it's sugar,
00:12:47ginger and a bit of
00:12:48citric acid so
00:12:49those three flavours
00:12:51can go with
00:12:51everything.
00:12:52Extra points for
00:12:53the rock.
00:12:53Yeah that's right.
00:12:54Just how you use it
00:12:55and you know they're
00:12:56going to have to get
00:12:57the feel for it.
00:12:57We are going to be
00:12:58open to find out
00:12:59exactly who they
00:13:00are.
00:13:00How can they
00:13:01improvise and this
00:13:03is what I'm looking
00:13:04for the most.
00:13:04Couldn't agree more.
00:13:05Under pressure I
00:13:06think you know
00:13:06that's when I'm
00:13:07watching I go oh
00:13:07my god if they have
00:13:08another ten minutes
00:13:09you know.
00:13:10You'd start
00:13:11I'd be panicking
00:13:12and change the
00:13:12direction all over the
00:13:13side.
00:13:14I'd be like the
00:13:14try.
00:13:18It's very
00:13:18exciting isn't it?
00:13:20You never know
00:13:20who's going to walk
00:13:20through those doors.
00:13:22How iconic.
00:13:24First mystery box
00:13:25we have Jimmy and
00:13:26Jane Barnes in the
00:13:27building.
00:13:28This is beyond.
00:13:30I have practiced
00:13:31mystery boxes
00:13:33leading up to
00:13:34MasterChef my
00:13:35partner and I
00:13:35watching the
00:13:36episodes pausing
00:13:37it running to the
00:13:38supermarket buying
00:13:39the ingredients and
00:13:40then we were on for
00:13:41the mystery box
00:13:41challenge.
00:13:43I have been
00:13:44leading up to this
00:13:45moment my whole
00:13:46life.
00:13:52I'm thinking of
00:13:53carrots ravioli.
00:13:55Okay.
00:13:55So inside will be
00:13:56the carrot.
00:13:58The pasta dough has
00:14:00the carrot top in
00:14:01it.
00:14:01Okay.
00:14:02I'm celebrating the
00:14:03whole carrot.
00:14:04Yes.
00:14:04Beautiful.
00:14:05That sounds lovely
00:14:05and a bit of a
00:14:06sauce or something
00:14:07going on there.
00:14:07Yes a bit of a
00:14:08sauce with definitely
00:14:09some thyme.
00:14:10Maybe some of this
00:14:11beautiful greens.
00:14:11The carrot pops are
00:14:13amazing.
00:14:13They are.
00:14:14People don't use
00:14:14them.
00:14:15They just throw
00:14:15them out.
00:14:16I was hoping for
00:14:17pasta.
00:14:18Jimmy's like
00:14:19pasta.
00:14:20Oh great.
00:14:21Oh yeah yeah he
00:14:22was saying how much
00:14:22he loves pasta.
00:14:24Okay that's
00:14:24fabulous.
00:14:24So you're definitely
00:14:25on the right track.
00:14:26Thanks guys.
00:14:27Good luck though.
00:14:28If Jimmy wants
00:14:29pasta Jimmy's
00:14:30getting pasta.
00:14:32It needs to be
00:14:33good.
00:14:39Jane and Jimmy
00:14:40brought some pretty
00:14:40special ingredients
00:14:41with them.
00:14:42Being the first
00:14:43mystery box I really
00:14:44want to take my time
00:14:45to taste all these
00:14:46ingredients.
00:14:48There is a bit of a
00:14:49puzzle to solve here.
00:14:50So my brain is
00:14:52working hard right
00:14:52now to come up with
00:14:54something really
00:14:54unique.
00:14:56I love problem
00:14:57solving.
00:14:58That's like my
00:14:59thing.
00:14:59So building dishes
00:15:01is almost like an
00:15:02engineering exercise.
00:15:04I went to uni and I
00:15:05studied aeronautical
00:15:06engineering.
00:15:06You really need an
00:15:08analytical mindset.
00:15:09You need to understand
00:15:10the problem and then
00:15:11you also need to like
00:15:12design a solution.
00:15:13Detail oriented,
00:15:14methodical.
00:15:15I find it really helps
00:15:16me in my cooking.
00:15:18I'm always looking for
00:15:19a challenge.
00:15:20I wanted to utilise my
00:15:22engineering background
00:15:23with my passion for
00:15:24cooking.
00:15:25So I decided to build a
00:15:27pizza oven.
00:15:28The outside of the
00:15:29pizza oven is reclaimed
00:15:31termite mounds and then
00:15:33on the inside you've got
00:15:34like an aerospace grade
00:15:36heat blanket and after
00:15:38that I made my own
00:15:40Damascus steel knife.
00:15:42I've got a little logo on
00:15:44there that's me.
00:15:45It's a little ghost.
00:15:46Yeah, it's kind of just
00:15:47like an expression of me
00:15:48in a knife, which I like.
00:15:50Being a bit of a food
00:15:51nerd, I like to think I
00:15:52also have a good creative
00:15:54side so I can sort of meld
00:15:55the two and do creative
00:15:57dishes that are still
00:15:59grounded in process.
00:16:02As soon as I see that
00:16:03spatchcock, I know that I
00:16:05want to be using that in
00:16:06my dish.
00:16:07So now I'm thinking what
00:16:08can I sort of build around
00:16:09that spatchcock that I think
00:16:11would go well with it and how
00:16:12can I elevate that for the
00:16:13MasterChef kitchen?
00:16:22It's home cooking week.
00:16:23I cook almost every day.
00:16:26That's my happy place.
00:16:28I turn the music on, I get a
00:16:30glass of wine and I just like
00:16:32start kind of creating in the
00:16:33kitchen.
00:16:35But the magic actually happens
00:16:37when I think I don't have
00:16:38anything in the fridge and then
00:16:40I just grab random bits and
00:16:42pieces together and something
00:16:44really incredible comes out of
00:16:46it.
00:16:46So that's what I feel mystery
00:16:49box challenge might actually
00:16:50work for me.
00:16:52I'm a very simple girl from
00:16:54Russia.
00:16:55I was born during Soviet Union
00:16:57times and then grew up in
00:16:59post-Soviet Estonia with very
00:17:02simple, humble ingredients like
00:17:04chicken hearts and chicken
00:17:05giblets, chicken liver.
00:17:08I genuinely value all different
00:17:10kinds of foods and
00:17:11ingredients just because when I
00:17:13was growing up, the food was
00:17:16pretty scarce.
00:17:17Like I tried bananas first time
00:17:19when I was probably 10 and I
00:17:22thought, oh my God, what is
00:17:25this magical thing?
00:17:28Yeah.
00:17:31After growing up, I traveled a
00:17:33lot.
00:17:34I lived in Ireland.
00:17:35I lived in Scotland and now in
00:17:38Australia for the past seven years.
00:17:40I feel like I've collected all the
00:17:42different tastes and flavors from all
00:17:44these different countries.
00:17:45I just go to someone and I'm like,
00:17:46how do you cook with this?
00:17:48I'm just really grateful and I always
00:17:50appreciate food and I just want to
00:17:53create magic out of it.
00:17:55From the beautiful ingredients from
00:17:58Jimmy's and Jane's mystery box, I'm going to make pan seared rainbow trout,
00:18:03a dookie bean puree, crispy cavallon arrow, and some mulberry sauce.
00:18:10Knowing there's going to be only 10 dishes that's going to be tasted, I feel a lot of pressure.
00:18:16Every cook in the kitchen, I feel like I'm learning so much.
00:18:20So I want to stay here as long as I can.
00:18:25All right, let's go.
00:18:28As soon as I said home cooking today, I definitely thought of cooking at home with my mum.
00:18:34Let's go.
00:18:35My mum is a beautiful cook.
00:18:37I've pretty much learned everything that I know about food from her.
00:18:41Our family dinners are always very extra.
00:18:48She's always trying something new, tweaking things, making up things as she goes along.
00:18:55The prawns are done!
00:18:57The prawns are done!
00:18:59And that's how I've learned to cook.
00:19:01Just like her, I use my gut instinct when it comes to cooking.
00:19:06That is definitely how I'm going to approach today's challenge.
00:19:10You know, keeping quite fluid, using my instincts, and just sort of switching stuff up as I go along.
00:19:16I'm working on my velouté, and I've filleted my fish.
00:19:20I haven't got a super clear dish in mind yet, but it'll come.
00:19:25Hi, Grace!
00:19:26Hey!
00:19:27First mystery box!
00:19:28How are you going?
00:19:29What are you making?
00:19:30I am thinking today, at the moment, a fillet of the rainbow trout.
00:19:35Maybe with a little velouté of sorts.
00:19:37Maybe some carbonara in there.
00:19:39Maybe with some little grassini on the side.
00:19:41I haven't decided yet.
00:19:46When you say you haven't quite decided yet, when do you decide on your final thing?
00:19:50I tend to use my instincts a lot.
00:19:55And sometimes your instincts aren't really there until the dish is closer to being done.
00:20:00So we'll just sort of have to see.
00:20:02I'm really tasting the 10 most appealing dishes.
00:20:04Time is everybody's enemy here, is it?
00:20:06Good luck, Grace.
00:20:07Good luck with it.
00:20:08The judges seem a little bit freaked out that I haven't got a fully formed dish quite yet.
00:20:13I might.
00:20:15I don't know. I'm a bit worried.
00:20:17And there is an hour to go, so maybe I should probably also be a little bit concerned.
00:20:32You've got one hour.
00:20:33Everybody, you've got one hour.
00:20:35When did that happen?
00:20:36Come on, everybody.
00:20:43Jimmy, I've got to be honest, I thought your time call would be louder.
00:20:47No, but I've been nice.
00:20:49Oh, really?
00:20:52I am a huge rock chick.
00:20:54I love rock music.
00:20:55And I listen to Jimmy Barnes and Cole Chisel all the time.
00:21:00Not in my wildest dreams did I ever think I would be cooking for Jimmy and Jane Barnes.
00:21:05I'm feeling very excited about this mystery box.
00:21:08These ingredients we grow on our family farm.
00:21:11And this is just screaming my family home cooking.
00:21:15My current role is a chief operating officer of a tech company in Melbourne.
00:21:20I feel very rewarded by my job, but my passion for cooking is next level.
00:21:26This is my farm.
00:21:28And this is kind of where, I mean, my food journey began here.
00:21:32I don't think that I would be the person that I am today if I hadn't have grown on our
00:21:37farm.
00:21:38Let's see how juicy the passion fruit is.
00:21:41Oh, she's tough.
00:21:42She's a tough one.
00:21:48My world often is like a mystery box.
00:21:51Hi.
00:21:55Hi, Chivies.
00:21:57What's happening here?
00:21:58So I'll walk out into our orchard or into our veggie patch and see what we have growing there.
00:22:05That's a beautiful lake.
00:22:07So that I can pull that into the kitchen and cook up something really yummy for the family.
00:22:12That looks beautiful.
00:22:17I just want to make sure that I cook something creative enough and inspiring enough,
00:22:21so Jimmy and Jane taste my food.
00:22:25Alita, hi.
00:22:27I saw you getting a little bit flustered seeing Jane and Jimmy.
00:22:31More Jane than me.
00:22:33So tell me what you're making.
00:22:35I'm cooking a souffle pancake with a custard and a thyme tamarind and mulberry coulis.
00:22:43Your ingredients were so amazing. They're all stuff that we grow on our farm.
00:22:46Right.
00:22:46We've just planted a mulberry and the week before I was here, I was underneath the net just like eating
00:22:51all of the mulberry.
00:22:51What's the, what's the thing that could go wrong?
00:22:54Um, this can not souffle.
00:22:55Yeah.
00:22:56And how often does that happen?
00:22:57I don't know.
00:22:58First time doing souffle pancakes.
00:23:01Oh my God.
00:23:02Um, good luck later.
00:23:03Cheers, Po.
00:23:05Everybody knows that a normal pancake is quite flat.
00:23:08With a souffle pancake, you want to aim for some height.
00:23:12I've only made standing pancakes before.
00:23:14Souffle pancakes, I've never done.
00:23:17So, it might be risky, but I hope that they hold their shape and I get a really nice stack
00:23:23on those pancakes.
00:23:24So good you're right in there, Jimmy.
00:23:27You really do love to cook, you can tell.
00:23:29Yeah, I do.
00:23:30I like it.
00:23:30It's awesome.
00:23:34Petro.
00:23:34Hello.
00:23:35How are you?
00:23:35How's it going, man?
00:23:36How are you?
00:23:36Good, good.
00:23:38Are you a Jimmy Barnes fan?
00:23:39Yeah.
00:23:40I actually write music as well.
00:23:41I play guitar.
00:23:41I sing.
00:23:42I'm good on you.
00:23:42You've seen the parallels between cooking and cooking?
00:23:44Oh, it's huge.
00:23:45I think it's pretty much the exact same.
00:23:47Yeah, yeah.
00:23:47When you produce a song and the balance, base, middle, treble, it's the same as balancing our ingredients.
00:23:53What are you doing with all this?
00:23:54What's going on here?
00:23:54I'm going to do a trout fillet.
00:23:56I'm going to make like a mulberry and thyme glaze.
00:24:00I've got some charred spring onions that are going to go on top.
00:24:03And then I'm going to do like a cream sauce.
00:24:05I'm excited.
00:24:06Good luck, brother.
00:24:06I think you got it.
00:24:08Hi, Jack.
00:24:09Hey, guys.
00:24:10How are you doing?
00:24:10Hi, Jack.
00:24:11Lovely to meet you.
00:24:12I've gone sweet today, so I've just got to lay in sponge with the mulberry curd,
00:24:16and then hopefully finishing it with an Italian meringue.
00:24:18Sounds good, Jack.
00:24:20Cheers.
00:24:21Jackie.
00:24:22I am actually going to do a azuki bean creme brulee today.
00:24:27Yeah, and then hopefully I get a little bit of your rock sugar dusting on top.
00:24:33So you're going to brulee the rock sugar on top?
00:24:36I love this.
00:24:37I knew this was a good ingredient.
00:24:39Exactly.
00:24:39We never doubted you, Jimmy.
00:24:41I've got terrible sweet to eat.
00:24:43I love sweets, so I'm really looking forward to this.
00:24:45Yeah, same here.
00:24:52Sorry, that vinegar is crazy.
00:24:54My mum always says the best plate of food that you can have is a beautifully cooked piece of fish
00:24:59and a salad.
00:24:59So I've sort of just gone with that mantra in my head.
00:25:03I'm thinking about really heroing these ingredients, because that's what home cooking is to me.
00:25:09I have finally decided on a dish, which will hopefully make the judges happy.
00:25:15I am making a pan-fried fillet of this beautiful rainbow trout.
00:25:20And I'm going to use the rest of the fish, as well as the spatchcock and a couple of the
00:25:24vegetables,
00:25:25to make a stock.
00:25:26And then use the stock to make a velouté style sauce.
00:25:30A velouté is a sauce that's made from a base of stock and root.
00:25:35And the texture should be really velvety and smooth.
00:25:39And I'm going to make some grassini on the side as well.
00:25:43A grassini is basically a thin breadstick that you make from a dough that's quite similar to a pizza dough.
00:25:52To hopefully soak up some of that sauce.
00:25:54My dough. I'm looking good for time. So yeah, I'm feeling good.
00:26:00I would love Jimmy and Jane to taste my dish today.
00:26:04I love their ethos around cooking and growing their own food.
00:26:08So it would definitely mean a lot.
00:26:11Can I borrow some of your hot water?
00:26:13Yeah.
00:26:13Ooh, hot. Thank you.
00:26:15I'm making tamarind glazed spatchcock, sauté cavallero, and oven-roasted carrots with a tamarind sauce.
00:26:23Yes, it is all about the sauce.
00:26:25That tamarind kind of sweet, sour, salty flavor profile is something that my wife and I like at home.
00:26:35Home life for my wife and I is quite simple.
00:26:38There's only two of us. We have a cat.
00:26:40This is me trying to do work.
00:26:44Someone, someone, I won't mention names, trying to prevent me from doing work.
00:26:49Most of the time meals are quite simple because I can't cook a feast and then we can't finish eating
00:26:54it.
00:26:55But I'll spend hours and hours making sauces.
00:26:58We have a lot of carbs, right? And carbs really don't have much flavor.
00:27:02So the only way to flavor what you eat is through the sauces.
00:27:06And that's why I give so much attention to making sauces that taste amazing.
00:27:11My food dream is to have my own range of sauces and condiments showcasing Malaysian flavors.
00:27:21So if that ever happened, my wife would just flip, honestly.
00:27:30With this tamarind sauce, I've added mulberries, the tamarind, the spring onion and the thyme.
00:27:36Because I'm going for a sweet, sour, salty taste.
00:27:42I'm certainly feeling limited with ingredients I have.
00:27:45Because normally I'll have like fish sauce and soy sauce and those kinds of background flavors.
00:27:50They give me that saltiness, that umami flavor.
00:27:52Today I'll have to adapt it as I go along to get it to the flavor profile I want it
00:27:56to be.
00:28:00It's taking a little time, but I think I finally got the concept for the dish finalized now.
00:28:04I'm cooking a spatchcock with a spring onion soubise.
00:28:09A soubise is a variation on a French mother sauce.
00:28:13It's like an onion-based bechamel.
00:28:15Tripled mulberries, tamarind caramel, some roast carrots as well.
00:28:20So it's kind of just like doing a mini roast dinner, I think.
00:28:23I've got my stock on for the soubise.
00:28:25It's smelling good already.
00:28:29Tasting the Edinburgh Rock.
00:28:31At the end of the day, it is basically like a crystallized caramel.
00:28:35So I'm thinking, you know, what do those flavors typically go well with?
00:28:38I'm gonna ask, how is it?
00:28:40Pretty good, Edinburgh Rock.
00:28:41Yeah, yeah.
00:28:41What are you tasting?
00:28:43Definitely getting that like, a little bit ginger in that.
00:28:45Yeah, it's a bit, yeah it is.
00:28:47That's right, yeah.
00:28:48Tamarind caramel with that.
00:28:50Oh!
00:28:50Bit of ginger in there.
00:28:52I think that's a good idea.
00:28:53Oh!
00:28:54It sounds really good and what I love, you're breaking the ingredients apart.
00:28:58I think quite a few people are going to be a bit afraid of trying this.
00:29:01Good on you, Casper.
00:29:02It's really great.
00:29:03Good luck on Casper.
00:29:03Have a nice project.
00:29:04Well, we'll chat soon then, hopefully.
00:29:06Yeah.
00:29:06That's sounding great.
00:29:07Yeah, it does.
00:29:08It really does.
00:29:09Hearing Jimmy saying he was really excited to try it,
00:29:11gives me a lot of hope that I might be up there as part of that tender.
00:29:17Whoa, nearly lost my satchcock.
00:29:20Meeting Jane and Jimmy Barnes in the MasterChef kitchen on our first official cook is wild.
00:29:26I'm such a fan.
00:29:28Jane, I have followed for so long on social media, watching all of the beautiful meals that she creates.
00:29:35And Jimmy actually was like a patient in a hospital.
00:29:38She'd make him lunch every day because hospital foods obviously rank.
00:29:41I was like, love that.
00:29:44Being a nurse, particularly in critical care, it is our day in, day out that we are working under pressure.
00:29:53It often is like high stress, we're super time critical.
00:29:56Life or death situations, that is just our norm.
00:30:00It takes a lot from you.
00:30:02This is going to sound a bit corny.
00:30:03MasterChef was such a source of happiness throughout such a tough time.
00:30:08So I'd come home, I'd drop my scrubs at the door, I'd walk in, I'd have a shower,
00:30:12I'd turn the TV on, MasterChef would be on and I'd cook some dinner.
00:30:16And that just like really gives me so much joy.
00:30:20I love cooking, being able to like slow down in the kitchen.
00:30:24And you lose the feeling of like anxiety and fear.
00:30:28And you just forget about everything.
00:30:30I would love to use that as a career rather than just a hobby.
00:30:34And explore being of service to others in another way through my food.
00:30:41Such a little fish.
00:30:43I don't want to play it safe today.
00:30:45I need to pull something out of my back pocket that's going to wow the judges.
00:30:49So pressure's on, feeling it.
00:30:54Oh tell me, what are you doing?
00:30:57I'm going to take the fillets off and cure them in mulberry and salt and sugar.
00:31:02And some of the white parts of the spring onion.
00:31:05I'm going to make a mulberry vinegar.
00:31:07I'm going to make some ricotta and then just pipe little dots on the fish.
00:31:12That's very bright, that's fantastic.
00:31:14That's what I'm going for this season, Bray.
00:31:17I'm very pleased.
00:31:18And then maybe a spatchcock skin crispy,
00:31:20just to sprinkle over the top at the last minute.
00:31:23Excellent, brilliant.
00:31:25Well done to you.
00:31:26I like that.
00:31:27Filleting this rainbow trout, I am struggling.
00:31:31Bones are just so fine.
00:31:32I need to be able to get those fillets off really, really neatly.
00:31:35And there's not really a lot of room for error.
00:31:37It's such a small little fish.
00:31:39It doesn't look like I've butchered a fish before, but I actually have.
00:31:42I'm a little frazzled.
00:31:44I'm a little flustered.
00:31:45When you're served cured trout, you're expecting these beautiful, delicate pieces of trout
00:31:50that look beautiful.
00:31:52Mine don't look like that.
00:31:55Oh!
00:31:56Oh my God, I messed this up.
00:31:59I can feel John Kristoff just like watching over my shoulder at my every move like a hawk.
00:32:05And it is adding to this pressure.
00:32:07I am so stressed.
00:32:10We only have one fish so I can't start again.
00:32:13Oh golly.
00:32:15If I don't feel like this fish properly, there is a chance that I will miss out on getting my
00:32:20dish
00:32:21tasted today, which would just be gut-wrenching.
00:32:32Oh my gosh.
00:32:34This is not good.
00:32:37Oh!
00:32:38I have finally gotten those fillets off the fish for my cured fish dish.
00:32:43Oh!
00:32:44They are completely butchered.
00:32:46This poor fish has died in vain.
00:32:48I have not done it justice.
00:32:50Oh!
00:32:51I'm not happy with how these fillets look.
00:32:54I'm like, JC, don't look on my fish.
00:32:56But I just need to get the cure on.
00:32:58So I cure the fish in half sugar, half salt.
00:33:02All right.
00:33:03And then I juice the mulberries and use the mulberry pulp to rub all over the fish to give
00:33:09it that really beautiful pop of purple.
00:33:12See you later, little buddy.
00:33:13I'm sorry.
00:33:14The fish is in the fridge curing, so now I can move on to my other elements.
00:33:19Oh, there's a neck on here.
00:33:20I need to get that skin off the spatchcock and get it in the oven so that it can go
00:33:24nice and crisp.
00:33:25And I need to crack on with my ricotta.
00:33:27Getting this jacket off.
00:33:28Why?
00:33:29So I'm going to make the skin all crisp in the oven.
00:33:32Oh, like a proper just-just skin.
00:33:34Come on, guys.
00:33:35Keep moving.
00:33:36Fifteen minutes to go.
00:33:38All right, all right, all right.
00:33:42Today, we're having a celebration of carrots in like a ravioli.
00:33:45I've got some carrots roasting, some ricotta on.
00:33:49I need to start working with the pasta joke.
00:33:52That's all right.
00:33:54Hello.
00:33:55You okay?
00:33:56Yes.
00:33:56Yes, you must be very comfortable today, no, Shirley?
00:33:59Your type of food, I guess?
00:34:00This is my type of food, yeah.
00:34:01So I'm just, you know, staying calm.
00:34:04All right, everybody, listen up.
00:34:08We have a very special and important announcement.
00:34:12Oh, my God.
00:34:13We are 30 minutes down.
00:34:16There's 45 minutes to go.
00:34:19Jimmy Barnes has a little surprise for you all.
00:34:23Uh-oh.
00:34:26Oh, no. Whoa.
00:34:29All right, it couldn't come here without bringing you something special.
00:34:34Something close to my heart.
00:34:37Really special.
00:34:38Jane cooks this for me, and I eat this every single day at home.
00:34:43This is whiskey marmalade.
00:34:45Woo-hoo!
00:34:46Woo-hoo!
00:34:47Wow.
00:34:48Oranges, lemons, and whiskey.
00:34:50Oh, okay.
00:34:52Okay.
00:34:53And if you use this in your dish, you'll get an extra 15 minutes.
00:34:56Oh!
00:34:57And the cook...
00:34:58Look, they're coming up.
00:34:59They're running.
00:34:59Oh, they're coming.
00:35:00So, everybody, to be clear, if you use the whiskey marmalade,
00:35:07you'll have an extra 15 minutes of your cook time.
00:35:10Oh, that's a no-brainer.
00:35:12But you have to use it.
00:35:15If you decide not to use the whiskey marmalade,
00:35:18you still have your regular 75 minutes, and then you're done and dusted.
00:35:23Choice is yours.
00:35:28Come and have a jar, have a taste, and then we'll make your minds up.
00:35:32Nice, huh?
00:35:33Whiskey marmalade.
00:35:34Whiskey marmalade?
00:35:35What is that?
00:35:37Whiskey marmalade.
00:35:38Yes, I will.
00:35:39A low pasta sauce.
00:35:43If we don't use it, can we take it home?
00:35:46Oh, yum.
00:35:46Eating the whole jar does not count as using it in your dish, just to be clear.
00:35:53It's a good taste, but it's a strong marmalade.
00:35:55It's strong.
00:35:56How are you going?
00:35:57Good.
00:35:58Happy?
00:35:59Yeah.
00:35:59For my souffle pancake dish, that rockstar mulberry coulee is reducing, and it is tasting amazing.
00:36:07My custard is beautiful, decadent, and creamy, but it's just a stock standard custard.
00:36:13But I'm going to add the marmalade.
00:36:16Oh, how about that?
00:36:17Whoo!
00:36:17I couldn't have asked for a better ingredient.
00:36:20Oh, yum.
00:36:21Okay, all right, okay.
00:36:27My souffle pancakes are in the pan and bubbling away.
00:36:34If they don't rise properly, I do not have a back-up plan, so that'll be dish over.
00:36:41They are rising perfectly.
00:36:43They souffle.
00:36:44I can souffle.
00:36:45Do as many as you can in case they do what souffles sometimes do.
00:36:49Shh, shh, shh.
00:36:50I mean, I hope it doesn't.
00:36:51I hope it doesn't.
00:36:51You're going to stay souffle-ed.
00:36:53Stay.
00:36:53Stay souffle-ed.
00:36:57Have you tried it?
00:36:58It's so yummy.
00:36:58Very nice.
00:36:59Oh, yeah.
00:37:00Are we adding?
00:37:01We're adding.
00:37:02We're doing it.
00:37:02Like yourself, brother.
00:37:03Yeah, I am.
00:37:04I love that.
00:37:05So, Jimmy, news is nearly, I think everyone is using the marmalade.
00:37:10I think they've been inspired by flavour and time.
00:37:13My southern fried spatchcock is done.
00:37:17I'm just finishing off glazing carrots.
00:37:19Then I'm using my cream cavalo nero.
00:37:20Certainly, we'll be using the whiskey marmalade.
00:37:22I'll be incorporating it into my glaze for my carrots.
00:37:25The flavour goes perfectly.
00:37:26The flavour of the cake is just a buttercream cake.
00:37:29I'm pretty confident it's going to bake in time.
00:37:31I put that marmalade in.
00:37:32It's Swiss buttercream.
00:37:33It's already into the mulberry compote.
00:37:35So, two spots gets a little featured up.
00:37:38My arm's getting sore.
00:37:39I'm going left.
00:37:41I'm going to put the marmalade in with my carrot cake batter.
00:37:44I think it should give that beautiful sweetness,
00:37:46but also a bit of tart, which it needs.
00:37:48I need to get this cake in the oven pretty ASAP.
00:37:51I think I actually needed that marmalade.
00:37:53You reckon?
00:37:54Yeah.
00:37:54I was actually looking for a lemon, so this is perfect.
00:38:00Oh, man.
00:38:01Yeah, great.
00:38:02Let me in.
00:38:03The lemon and the whiskey, just pull everything back.
00:38:05It's not too sweet.
00:38:06Not too bitter.
00:38:06This is really superb.
00:38:08That is amazing.
00:38:11We're going to join them.
00:38:12Sorry, we've been very busy up the front end.
00:38:14You waited.
00:38:15You waited for us.
00:38:16We're working hard here.
00:38:17Come in.
00:38:17Recipe, please, Jane.
00:38:18That is, like, so unbelievably good.
00:38:20What makes it is just the mixture of the lemon.
00:38:23Is this in the book?
00:38:24Yeah.
00:38:25Yes, it is.
00:38:26I'm just wondering when I can pop over.
00:38:28Any time.
00:38:29Any time.
00:38:30Any time.
00:38:31I've never told you you're a very lucky man.
00:38:33I know I'm a very lucky man.
00:38:34I don't know where to put this.
00:38:39My grassini have just come out of the oven.
00:38:41They're looking good.
00:38:42I think they're probably a little bit crispier
00:38:44than I was hoping they would be.
00:38:46I think that's okay.
00:38:47They look nice.
00:38:48I'm doing two fish fillets separately.
00:38:52And I've also still got to decide if I'm using the marmalade.
00:38:54So I taste my sauce.
00:38:57And I'm so happy with the flavour.
00:38:59And it tastes really good.
00:39:01Oh, my God.
00:39:01Get that off.
00:39:02It tastes like covalonero, but it also has this, like, umami
00:39:05from the spatchcock and from the other vegetables.
00:39:09Ooh.
00:39:09And I'm thinking the intensity of the whisky and citrus flavours
00:39:13will definitely overpower the sauce,
00:39:15and, more importantly, the fish.
00:39:17So I'm definitely not going to use them.
00:39:19Can I have a show of hands?
00:39:21Who's using the whisky marmalade?
00:39:32Actually, who's not using it?
00:39:34Yeah, that's easy.
00:39:34Grace?
00:39:35Grace.
00:39:37Grace, are you, uh, are you all right there?
00:39:39Me?
00:39:40Yeah.
00:39:41I'm not using it.
00:39:42Wow.
00:39:43I'm not the only person.
00:39:44You're the only one.
00:39:45That's crazy.
00:39:48I've made a huge decision here that no one else has made.
00:39:51This is insane.
00:39:52Oh, my God.
00:39:53I'm shocked that I'm the only person that's not using the marmalade.
00:39:56Just a little bit of the sauce.
00:39:59Definitely a really huge risk.
00:40:02Whoa.
00:40:04But I really trust myself.
00:40:06My gut's telling me that this sauce doesn't need the marmalade.
00:40:10So I'm just, I'm not going to use it.
00:40:12Grace, you're not using the marmalade, and you have nine minutes to go!
00:40:18But if you're using whisky marmalade, 24 minutes to go.
00:40:22But who's counting?
00:40:24All right.
00:40:28This marmalade has so much flavor.
00:40:31There's citrus.
00:40:32There's a bit of whiskey in the end.
00:40:34It's not too sweet, which is great.
00:40:36Oh, my God.
00:40:37A whiskey marmalade.
00:40:40My grandmother used to make a very similar one.
00:40:43So I really want to use it.
00:40:46But I don't really see how it's going to work with a trout.
00:40:49Um, I literally, I start questioning myself.
00:40:55Maybe trout is not the best option for this dish.
00:41:04Spatchcock would actually work better.
00:41:06I look at the time, and there's 20 minutes to go.
00:41:12Oh!
00:41:13I've made this huge pivot to cook with a spatchcock.
00:41:16I need to butcher it.
00:41:18I need to cook it perfectly.
00:41:19Oh, whoa!
00:41:21That's a major change.
00:41:23It's a change of whole frisbee.
00:41:24I know.
00:41:25Switching in the middle of the cook.
00:41:27That is so crazy.
00:41:29It could be a huge mistake.
00:41:32Oh, my God!
00:41:43Grace, you're not using the whiskey marmalade, and you have three minutes to go.
00:41:49Get that thing off.
00:41:52There's still time to use the marmalade.
00:41:56Oh, my God!
00:41:57She's doubling down.
00:41:58She's stopping!
00:41:59It's beautiful!
00:42:00No, no, it's good!
00:42:01You're good.
00:42:02Oh, we don't need it here.
00:42:03Go back yourself.
00:42:04I love that.
00:42:05That's you.
00:42:06It's got you written all over it.
00:42:08So, right now, I'm focusing on making my sauce on my oven-roasted spatchcock dish.
00:42:15I'm tasting the sauce as I'm cooking.
00:42:18I'm getting that sweet, salty, sour taste, but I'm not getting any body.
00:42:23I'm not getting any depth.
00:42:24It's just very watery.
00:42:26That I'm concerned.
00:42:27So, I add a bit of the whiskey marmalade.
00:42:31Marmalade, sweet, sour, with the whiskey depth of flavor, exactly what I needed to lift my dish.
00:42:39Thank God.
00:42:41God sent.
00:42:42Really?
00:42:42Nice.
00:42:43You're glazed here already.
00:42:44Yeah.
00:42:44I'm excited.
00:42:45I think it's going to work really well.
00:42:47I love that you're staying calm, focused.
00:42:49Good luck, man, and make sure the spatchcock is cooked perfectly.
00:42:52Whoops.
00:42:53That's a problem.
00:42:54Oh, no.
00:42:56I've spent so much time perfecting my sauce, but just over 15 minutes ago,
00:43:02I haven't even put a spatchcock in the oven.
00:43:04If it doesn't cook in time, I may not have a spatchcock to serve.
00:43:10All right, fingers crossed.
00:43:12Grace, 30 seconds!
00:43:15Woo-hoo!
00:43:17Are you still cooking fish, Grace?
00:43:19Yeah.
00:43:20Oh, please hurry.
00:43:21No way.
00:43:23Everyone around me's got a really chill vibe, which is very strange to have to channel my energy.
00:43:30Come on, Grace.
00:43:31But I really just have to, like, lock into my bench and lock into my dish to make sure I
00:43:34can get this all done in time.
00:43:36That's so stressful.
00:43:37Oh, shh.
00:43:39You're right, you're right.
00:43:40Grace, your time is up in 10.
00:43:4310, 9, 8, 7, 6, 5, 4, 3, 2, 1.
00:43:54That's it, Grace.
00:43:56Well done.
00:43:57Good job, girl.
00:43:58Wow, she like just made it, too.
00:44:01Oh my god, that's so weird.
00:44:03That's so weird.
00:44:06I've finished cooking, everyone else around me is still gone.
00:44:09I've been feeling so confident.
00:44:10I love my dish, but everyone else used the marmalade.
00:44:15Why not?
00:44:16You went for the job.
00:44:17Absolutely beautiful, yeah.
00:44:18I was missing some citrus, so just give it a nice lip.
00:44:20Jane makes it, and Jimmy eats it every day, and it was absolutely delicious, so maybe I'm just wrong.
00:44:28What do I do now?
00:44:29Everybody else, your extra 15 minutes has started now.
00:44:33Come on.
00:44:35My hands are shaky.
00:44:38Yeah, I'm feeling it now.
00:44:40So 15 minutes left in the cook.
00:44:42My spatula is looking great.
00:44:43It's a really nice color on it.
00:44:44I'm really happy with that.
00:44:45Carrots are all roasted off.
00:44:47They're sitting to the side, ready to be glazed up.
00:44:50I'm going to chuck it in.
00:44:52That really changes up my...
00:44:54That's going on the carrots.
00:44:54That changes up my vibes.
00:44:56Yeah, great marmalade.
00:44:57It's going to go amazingly in my tamarind caramel for my roast carrots.
00:45:01I need to be careful because every marmalade is different, so I don't want the marmalade to
00:45:05overpower the other flavors that I've worked really hard on in this caramel.
00:45:09Hey, Dot.
00:45:10Hi, guys.
00:45:10How are you?
00:45:12How are we traveling?
00:45:12Good.
00:45:13So I put the whiskey marmalade on the roasted carrots.
00:45:16I also put a little bit in my ravioli filling, and I'm going to use it in my sauce.
00:45:21Three ways.
00:45:22Why not?
00:45:24That doesn't mean that you get 45 minutes extra.
00:45:27Oh, I thought that's what happened.
00:45:30I'll be here all day.
00:45:32Okay, okay.
00:45:34The pasta is rolled out. I've got my filling in the fridge. The carrots are roasted. So next,
00:45:40I'm going to create the ravioli, and then I'm going to start on my sauce.
00:45:43To be safe in that first elimination would be a huge relief.
00:45:49Ten minutes to go!
00:45:52All right, I'm going to stop waiting soon.
00:45:54Time to pull my trout out from the fridge. I have no idea how this is going to go.
00:45:59All right, don't mess this up, Annabelle.
00:46:01The cure has firmed up the fillets. They're actually looking a lot better than I anticipated.
00:46:09That looks good, doesn't it?
00:46:11Hey!
00:46:12I'm overwhelmed with relief right now. That is the main feeling that I am feeling, is just, like, relief.
00:46:18I've made my ricotta.
00:46:20Whoa, look at that.
00:46:22I've got my mulberry juice now, so I'm just going to play around with that,
00:46:26and make, like, a nice vinegar to sort of cut through the fat of the fish.
00:46:30I've added the marmalade to my mulberry vinegar, and it's added this depth of flavour.
00:46:36It's added some spice. It's added some citrus. It's really elevated the sauce.
00:46:40It's given my dish the x-factor that it needed.
00:46:43Your extra time is up in five minutes!
00:46:46Woo!
00:46:48Yeah!
00:46:54I'm loving my dish. The flavours are there. I love the cavallanero. It's so beautiful and vibrant.
00:47:01My bean puree, I put a lot of olive oil into it, so it's really nice and plural.
00:47:07And the mulberry sauce, it's very earthy. I think it's going to work really well with the chicken.
00:47:13Oh my gosh, I love it. It's delicious.
00:47:15I am really feeling that it's a really great dish, and I really want to be the top dish.
00:47:25It's delicious.
00:47:25Less than five minutes ago, I pulled my spatch cup out of the oven.
00:47:31The colour tells me it's not cooked until now.
00:47:34I'm a bit concerned about the cook of the spatch cup.
00:47:37At this point, I'm kind of panicking. What am I going to do?
00:47:42So I decided to pan-fry the spatch cup.
00:47:47I'm just trying to give it a bit of colour.
00:47:50You sure it's going to be cooked on time? Your bird is bouncing still. It's clearly not
00:47:54cooked enough. You don't need that. You don't need that. Just cook it.
00:47:57Just cook it, cook it.
00:47:58You can see it's bouncing.
00:48:00I don't want to serve raw chicken to the judges.
00:48:04I'm just having my fingers crossed that it's going to be cooked.
00:48:20You can see it's bouncing.
00:48:27Ten fingers, ten toes, everything crossed. That extra few minutes is going to get me over the line.
00:48:34I don't know.
00:48:40Hi.
00:48:42Just put your feet up.
00:48:43This is your little...
00:48:44I wasn't expecting that to happen.
00:48:46What?
00:48:47Because there's no one else to use it.
00:48:49Neither were we.
00:48:50That's crazy.
00:48:53You're all cooking with whiskey marmalade and that means your extra time is up in three minutes.
00:48:59Three minutes is a hit single.
00:49:05It's the moment of truth.
00:49:07The chicken's been resting now and as I'm cutting it I can see the juice is just flowing out of
00:49:11the
00:49:11breast so it's really juicy.
00:49:17I only want to be serving one half of it on the plate just to bring a little bit of
00:49:22sort of a finer
00:49:22dining look to it. Everything's fallen into place for this cook and now it's just getting it on
00:49:27plate and getting it off the front there hopefully. Your extra time is up in one minute!
00:49:37One minute left. The special is still in the oven.
00:49:42I'm just going to wait till the very last moment to take it out and just peat it.
00:49:47Because everything else is on the plate.
00:49:50Oh man, that's exactly what I would do.
00:49:53I've practiced so many mystery boxes at home and I really let my creativity run wild.
00:49:59To not only have my dish tasted but to win the first mystery box would just be amazing.
00:50:05All right everybody! 10, 9, 8, 7, 6, 5, 4, 3, 2, 1!
00:50:24All right. How'd you guys feel?
00:50:26Good!
00:50:27Well who knows really?
00:50:30How'd you guys go?
00:50:31I'm in man. Well done mate. How'd you go?
00:50:33I'm all right. I think my chicken may not be done so.
00:50:37I have no idea whether it's cooked or it's not cooked.
00:50:43I really hope the judges are going to want to taste my dish.
00:50:47Looking at the other plates, I'm starting to doubt myself a bit,
00:50:49but I have to remember that they all had an extra 15 minutes.
00:50:52And I think in 75 minutes, this is a pretty great plate of food.
00:51:03As you know, we're only tasting the 10 most appealing dishes today.
00:51:07The first dish we'd like to taste belongs to...
00:51:19Casper!
00:51:29Wow, look at this.
00:51:33I did a spatchcock with some roast carrots and pickled mulberries.
00:51:42And then spring onion civis.
00:51:45That's a nice colour on there, isn't it?
00:51:48And then the tamarind caramel.
00:51:52Okay, now we're talking.
00:51:53If you look shiny, that's good.
00:51:55Oof, nice.
00:51:57You have caught our attention.
00:52:00Let's dig in.
00:52:01Yeah, come on.
00:52:11Let's dig in.
00:52:27Well, Casper.
00:52:30You talk the talk and, my friend, you have walked the walk in such a big way.
00:52:36That spatchcock alone is, you know, up there with some of the best protein cook that we've had in this
00:52:41kitchen.
00:52:41It is restaurant ready.
00:52:44That is how you try and get it to leave the pass.
00:52:46The caramelisation on it, the seasoning on it, and it is just cooked through.
00:52:53It's what chefs, like, try and find every time they cook a piece of protein and you've nailed it in
00:52:58your first mystery box.
00:52:59Then we get to everything else and, mate, my gosh, between the beautiful sweetness and depth that you've got in
00:53:07your spring onion civis, when you incorporate that with the tamarind caramel, which is just spiked with Jane's marmalade, that
00:53:15is a plate of food.
00:53:15And you, my friend, are one to be reckoned with.
00:53:19I love the sweet sour umami sort of next level.
00:53:24Oh, thank you.
00:53:25I've, yeah, I'm inspired.
00:53:28I thought the spatchcock was so moist and so delicious and it was seasoned beautifully.
00:53:33This spring onion sauce is just incredible.
00:53:36Perfectly balanced and then to have that tamarind on top of that was, like, just, like, another explosion.
00:53:42I totally lost my cool eating that.
00:53:44I think the second I saw you pour that tamarind marmalade caramel, I started getting, like, a bit hot under
00:53:48the collar.
00:53:49I was like, stop it, Casper.
00:53:53But the taste completely followed through as well.
00:53:55I think, for me, the intensity that you managed to get in all of your elements was incredible.
00:54:01Loved it.
00:54:03I'm going to coin a new phrase.
00:54:05CI for cooking intelligence.
00:54:07You have high CI.
00:54:11That was such a brilliant plate of food.
00:54:14Every single thing on that plate is so well considered and has a reason for being there.
00:54:20I don't think you're going to be going anywhere in a while.
00:54:23Well done.
00:54:25Gaspar.
00:54:38I'm happy to embrace the high CI.
00:54:41Well, you know, it might be my trademark moving forward here.
00:54:45Yeah.
00:54:47Next dish we'd like to taste belongs to...
00:54:50Dot!
00:55:04Dot, what have you made?
00:55:08I have made today a celebration of carrots.
00:55:11So I've made a carrot ravioli.
00:55:13The dough is made of the carrot stems.
00:55:17I've done lovely, creamy marmalade sauce.
00:55:21Some roasted carrots, a little bit more marmalade, and then some flaky rainbow trout.
00:55:29Sounds more like a celebration of marmalade, maybe.
00:55:34I've been practicing these since I was a kid, but you know, when I knew I was hopefully going to
00:55:40be on MasterChef, I started doing it again on the weekends with my partner, and we would kind of watch
00:55:44the episodes and pause it, run to the supermarket.
00:55:46Yeah, I've been in prep, guys.
00:55:48Wow.
00:55:49And did your partner, did she judge or...
00:55:51She judged, so obviously I always want, so...
00:55:56I'm going to have a little bit of everything.
00:56:04Sorry if I'm a bit slow.
00:56:05No, take time.
00:56:12Okay, here we go, guys.
00:56:28Dot, I think it's pretty obvious that you've been practicing mystery boxes.
00:56:31What I love about this dish is it doesn't necessarily feel like it's come from a mystery box.
00:56:36I think the over-commitment to the marmalade has actually done you really well.
00:56:41There's a lovely sweetness to the whole dish that's really backed up by the sweetness of those roasted carrots.
00:56:47And because you've seasoned your dish so well, you still get the saltiness.
00:56:51There's a lovely hit of pepper at the back that kind of brings everything back into that savoury zone.
00:56:57Amazing first effort for mystery box number one.
00:57:01I'm pleasantly surprised that the marmalade with the fish wasn't sure how that was going to work.
00:57:05I like the celebration of the carrots, like you said.
00:57:08I think it's a good summer dish and I can still taste the whisky in there, which is good.
00:57:11Scottishman can always taste the whisky.
00:57:13Oh, yeah.
00:57:13A Scotsman will always find the whisky.
00:57:15Oh, yes.
00:57:16So well done.
00:57:17So well done.
00:57:18The plating was stunning.
00:57:19Even the plate choice, it just felt like it came from you specifically, which I love.
00:57:24We're getting an understanding of who you are as a cook through every dish.
00:57:27If I was to say things that you could probably work on, less is more, I feel,
00:57:31and that could be something that you'll take into your next mystery box.
00:57:34Just because it's there doesn't mean you have to use it.
00:57:36Well done, Dad.
00:57:37Nice one.
00:57:44I think she's going to be really good.
00:57:46Oh, she's going to be.
00:57:47She's already really good.
00:57:48Yeah.
00:57:48She's going to fly.
00:57:53Okay, guys.
00:57:55Next one to come over is...
00:58:06Are you now?
00:58:12Oh, my gosh.
00:58:14I'm so excited to present the dish.
00:58:16But I don't know.
00:58:17Suddenly, I feel a lot of pressure.
00:58:21Changing something in the middle of the cook, it's quite risky.
00:58:27I'm just hoping that I've made the right decision.
00:58:46Ariana, what have you made?
00:58:49I've made spice cook with bean puree,
00:58:54cavallon arrow in the marmalade whiskey jam,
00:58:58and then I made mulberry sauce.
00:59:01Shall we try it?
00:59:03Sauce up.
00:59:08Wow.
00:59:09Look at the colour of that.
00:59:10That's pretty deep, isn't it?
00:59:11Yeah.
00:59:14Wow.
00:59:16That looks amazing, Eliona.
00:59:17It looks pretty elegant, though.
00:59:18Yeah, like straight out of a bistro.
00:59:20The glaze on the spatchcock looks fantastic.
00:59:24But how does it taste?
00:59:25Let's see. That's the big thing.
00:59:27Yeah.
00:59:47Oh, my God.
00:59:54Eliona, changing your dish from the trot to the chicken,
00:59:58I think that was a very good option.
01:00:00It is fantastic.
01:00:03Your red bean puree...
01:00:07I want the recipe, by the way.
01:00:08I don't care whatever happened.
01:00:10I want that recipe.
01:00:11The kales are just chewy enough.
01:00:14The lovely marmalade from Jimmy and Jen
01:00:16is really effective into your dish.
01:00:20Well done.
01:00:21Oh, thank you.
01:00:22I was a bit disappointed.
01:00:24Because it was too small.
01:00:27But it was absolutely delicious.
01:00:28I mean, the red beans were really great.
01:00:31You know, great balance of the sweet and, you know,
01:00:33salt between the marmalade and that.
01:00:35I thought it was an excellent dish.
01:00:36I thought it looked great.
01:00:37As soon as I seen it put down there, I was dying to try it.
01:00:40And every bite didn't let me down.
01:00:42It was perfect.
01:00:45Eliona, correct decision to use this fat cock.
01:00:47And when I tasted some of those elements separately,
01:00:49I was like, ooh, ooh.
01:00:51But together, wow, it was dynamite.
01:00:54You've done a brilliant job of it.
01:00:56You are right up there for Top Dish Girl.
01:00:58Woo-hoo!
01:01:03Woo-hoo!
01:01:05Amazing!
01:01:07Good job.
01:01:08Good job.
01:01:09That was yum.
01:01:11Jack.
01:01:12I've done a mulberry sponge cake.
01:01:15I've put the marmalade in with my mulberry curd
01:01:18and done an Italian meringue on the outside.
01:01:21I think it's really great.
01:01:22I think it's really delicious.
01:01:24It's moist.
01:01:25It's light.
01:01:26It's creamy.
01:01:26I love the big mulberries in it.
01:01:28And the addition of the marmalade really lifts the flavour of the mulberries.
01:01:33Feeling super nervous.
01:01:35Only 10 dishes are going to be chosen to be tasted today.
01:01:39Then everyone is just amazing.
01:01:43I've made a marmalade and tamarind carrot cake
01:01:47with a mulberry and thyme ice cream.
01:01:50I love desserts that aren't too sweet.
01:01:52The cake was moist.
01:01:54I think carrot cake was a great idea for carrots and of course the mulberry ice cream.
01:02:00I was looking forward to it and it didn't let me down at all.
01:02:03Pat!
01:02:03I've made southern fried spatchcock, creamed cavallonero and mulberry and tamarind glazed carrots.
01:02:11Fried spatchcock, the cook on it's delicious.
01:02:13Really well seasoned, love the flavour in that creamed cavallonero.
01:02:18The carrots almost taste pickled to me.
01:02:20It's fantastic.
01:02:21So there's a bit of crunch in everything in there, which I love in a plate.
01:02:24Good job.
01:02:26Hannah!
01:02:26Hannah!
01:02:27You can just put that there.
01:02:28Thank you, Hannah.
01:02:31I have made a butter cake with a thyme syrup, a mulberry jam and the swiss butter cream.
01:02:41Hannah, that's good cake.
01:02:44The herbs really set it aside from other sort of cakes.
01:02:46Yep.
01:02:47Really delicious and the mulberries are fantastic.
01:02:50You used them really well.
01:02:51I'm taking it home.
01:02:53I want to be tasted really badly today because I want to be in contention for that immunity spot.
01:03:01All right, only three dishes left to taste.
01:03:06Pressure.
01:03:09Min, we'd love to taste your dish next.
01:03:20Min, tell us what you made.
01:03:23I've made an oven-roasted tamarind chicken with roasted carrots and sautéed cavalleros.
01:03:30The sauce itself has got tamarind, the mulberry, some of the marmalade as well.
01:03:35Oh, wowie.
01:03:36Okay, now we're playing.
01:03:38How did you find that first mystery box?
01:03:40Uh, it was just all over the place, especially with the spatchcock and just trying to figure
01:03:45out whether I got the cook right on it or not.
01:03:49Do you think you got it right?
01:03:54Uh, honestly, um, I'm not 100% sure.
01:03:58It, hopefully, it is cooked.
01:04:01There's no way you would know because that came out with 10 seconds to go and straight onto the plate.
01:04:05Yeah, right, so, yeah.
01:04:07Shall we try?
01:04:08Ooh, the pressure.
01:04:09Okay.
01:04:36Oh, come on, Ben.
01:04:41I think it might be perfect.
01:04:46It's definitely cooked.
01:04:48It is?
01:04:48Yeah.
01:04:49You can breathe again now.
01:05:12I mean, it's quite a simple dish.
01:05:19But when you do it this well, no one cares.
01:05:23I think you've done everything really, really well.
01:05:26The carrots are beautifully tender and sweet.
01:05:28The Cavallanero still has a tiny bit of bite.
01:05:31And then that sauce is dynamite.
01:05:36It is so, so good.
01:05:37It is just chockers full of umami.
01:05:41You have used all that salty, sour, sweet to your advantage.
01:05:46Well done.
01:05:48I like a good sauce and I would have a shot of this sauce.
01:05:54It's so red and so beautiful.
01:05:55I expect it to be really sweet.
01:05:57Yeah.
01:05:57But it was salty as well.
01:05:58It had that depth in it.
01:05:59It was really good.
01:06:00I thought the whole dish was fantastic.
01:06:03Your dream is to have sauces on shelves, right?
01:06:05Sure.
01:06:06But I bet you bloody didn't think that you'd have a mulberry sauce on the shelf.
01:06:09No.
01:06:09100% no.
01:06:09With marmalade in it.
01:06:10Jimmy's marmalade.
01:06:11It has to be Jimmy's.
01:06:12Mulberry sauce with Jimmy's marmalade.
01:06:14Buy them in.
01:06:15But mate, that is proper good sauce work.
01:06:18That comes from love, passion, dedication to the craft of sauce making.
01:06:24You've got it.
01:06:24Well done.
01:06:33Ah, like, really, like, you know, that's what I want to do.
01:06:37Like, making sauces.
01:06:38And for someone to say that, it's such a validation of me being able to do something like that in
01:06:43the future, hopefully.
01:06:45Next up, we'd like to try the dish from...
01:06:50Alita!
01:07:00Oh, okay.
01:07:02She's here to play.
01:07:03She's here to feed.
01:07:05I have made you souffle pancakes with a rock star mulberry sauce.
01:07:14Yup, we're into that.
01:07:16Look at this.
01:07:17Oh.
01:07:17Look at that.
01:07:18It's like a piece of art.
01:07:20It does.
01:07:20It does.
01:07:22How that mulberry sauce is like splitting out through that custard.
01:07:26That looks unreal.
01:07:30Okay.
01:07:55Allita, that is a very, very naughty plate of food.
01:07:58I am loving that.
01:08:00What you've done with the marmalade custard and also the, what'd you call it, the rock star sauce.
01:08:05Rock star mulberry sauce.
01:08:05I am so here for those elements.
01:08:07You haven't overthought it.
01:08:09Three elements there and they are absolutely peaking.
01:08:11I think you've done a smashing job.
01:08:13Thank you, Andy.
01:08:14The rock in the mulberries just was a perfect balance.
01:08:18And I love that the mulberries are the star.
01:08:21I like the thyme and the custard too.
01:08:23And the marmalade in there.
01:08:25Stroke of genius.
01:08:26I'm glad we thought of it.
01:08:27Yeah.
01:08:28Good team here.
01:08:29Who?
01:08:30Who?
01:08:31Yes.
01:08:31Guess what?
01:08:32What?
01:08:33I am flabber.
01:08:35Gusted.
01:08:37Custard.
01:08:39Oh, oh.
01:08:40Flabber is gusted.
01:08:42This is really good.
01:08:45It's excellent.
01:08:47Well done, Ali.
01:08:47Thanks, Alana and family.
01:08:55This is going to be the final dish that we're tasting today.
01:09:00The biggest risk that I took was not using the marmalade.
01:09:03But I'm really good at trusting myself.
01:09:07I know that this dish is delicious.
01:09:09So I'd love if my dish was tasted today.
01:09:13I want to get tasted today.
01:09:16I want to be that top dish today so badly.
01:09:20I really, really, really don't want to cook in tomorrow's elimination.
01:09:26We'd like to taste your dish.
01:09:42This is going to be the final dish that we're tasting today.
01:09:49The last dish we'd like to taste was made by...
01:09:55Annabelle!
01:10:09You again?
01:10:13So, Annabelle, what have you done?
01:10:15I have done a cured rainbow trout.
01:10:21With a mulberry and marmalade vinegar.
01:10:25There you go.
01:10:27Yes.
01:10:28And some chicken skin salt.
01:10:31And then some ricotta on the plate as well.
01:10:33Wow.
01:10:35Shall we try it?
01:11:02It's just fantastic.
01:11:06Delicious.
01:11:07What I like very much is the combination of so many things.
01:11:10The saltiness.
01:11:11You've got the sweetness.
01:11:12You've got the crunch.
01:11:13And your ricotta has character too.
01:11:16So, I can't wait to hear everybody else.
01:11:19But I love it.
01:11:20Thank you so much.
01:11:22I think it's the most delicious cured fish I've ever had.
01:11:26Oh.
01:11:27Wow.
01:11:28Whoa.
01:11:31What?
01:11:33That means a lot.
01:11:34Because I actually follow you on Instagram.
01:11:36And when Jimmy was in hospital and you were bringing him in food every single day,
01:11:41I'd like check my Instagram and be like,
01:11:42Oh, God.
01:11:43I know, hospital food sucks.
01:11:45So, that's like...
01:11:47This is delicious.
01:11:48The chicken skins are stroking genius with it.
01:11:50The vinegar is excellent.
01:11:52Yeah.
01:11:52I think it really balances the fish.
01:11:53Excellent dish.
01:11:54I would eat this every day.
01:11:56Oh, yeah.
01:11:56Every single day.
01:11:57Thank you so much.
01:11:59It's pure talent.
01:12:05What on earth?
01:12:08That is the biggest compliment I have ever received from my cooking.
01:12:13I am just like on cloud nine.
01:12:22Your very first mystery box was about celebrating the joy of home cooking.
01:12:31You all poured your heart and your soul into it.
01:12:33And it could taste it in the food.
01:12:35Let's say a huge thank you to our special guests.
01:12:38Let's give it up for Jane and Jimmy Bowles.
01:12:50We only tasted the ten most appealing dishes.
01:12:56But it was still a hard task to pick the winner.
01:13:00There were a few of you who really impressed us.
01:13:03If we call your name, please step forward.
01:13:09Eliana.
01:13:16Luana.
01:13:17Kasper.
01:13:27And?
01:13:36Annabelle.
01:13:44It was close.
01:13:48But...
01:13:50the one dish we couldn't go past
01:13:55was cooked by...
01:14:01Casper!
01:14:11I had my hopes, but hearing my name being called out,
01:14:14incredible, super stoked,
01:14:16sort of validated that I do know what I'm doing here
01:14:19and that I deserve to be here.
01:14:21Casper, that dish was high CI.
01:14:26The pressure is now off you, Casper.
01:14:29Tomorrow you'll be watching from the gantry
01:14:31while the others battle it out.
01:14:35For the rest of you,
01:14:37sharpen your focus.
01:14:40Because the first elimination is the toughest.
01:14:46Tomorrow night,
01:14:49someone's going home already.
01:14:52Whoa!
01:14:53I am sweating bullets.
01:14:56I want to be in this kitchen so bad.
01:14:57I'm not going home today.
01:15:00And...
01:15:01whose dish astonishes the judges.
01:15:04O-M-G...
01:15:08How did you do that?
01:15:11That was all I'm,
01:15:13what we have used to do.
01:15:15I'm not going to be in the garbage in here.
01:15:18You can see the key.
01:15:20I'll be going to go out again.
01:15:20If I'm not going to be in the garbage,
01:15:21While I'm out,
01:15:21I'm going to go out.
01:15:21I'll be in the garbage,
01:15:21I'm going to go out.
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