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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.
00:00:11For 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
00:00:56will bring down the house.
00:01:13Oh!
00:01:15I'm so excited!
00:01:18Yay!
00:01:21Yay!
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.
00:01:42Oh, yeah!
00:01:43Here we go!
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?
00:01:53What is it?
00:01:54What is it?
00:01:54What is it?
00:01:55What is it?
00:01:59Here we go!
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!
00:02:21So cool!
00:02:22Good morning!
00:02:25Oh, very cute!
00:02:28It's wild.
00:02:29Guys, good luck.
00:02:30Welcome, everybody!
00:02:32To your very first ever Mystery Box!
00:02:37Oh!
00:02:38I can get a load of this!
00:02:40Oh, yeah!
00:02:42It's a magic machine!
00:02:43That's so cute!
00:02:46There is the cutest little Mystery Box houses.
00:02:50I'm 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 quaint little Mystery Box and 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.
00:03:17This Mystery Box has been set by not just one, but two very special guests.
00:03:24Oh!
00:03:27They are the ultimate home cooks.
00:03:30Following the seasons, growing much of their own produce from their epic garden, sourcing local ingredients,
00:03:37and they've just released their second cookbook.
00:03:42She is an incredible home cook, and he is an Australian rock icon.
00:03:50Oh!
00:03:52Give it up!
00:03:54For Jane and Jimmy Barnes!
00:04:14Woo!
00:04:17Oh my God, it's Jimmy Barnes and Jane Barnes walking into the kitchen and I'm about to
00:04:24cook for them. I can't believe it because I am such a massive fan. I've seen Jimmy about
00:04:32four times. They are legends. I grew up listening to Jimmy Barnes. My mum would just have it
00:04:46playing all day every day when we were kids. This is so exciting. I have a confession.
00:04:55I actually don't really know who they are. I think I'm a little bit too young. Jay and Jimmy, welcome
00:05:02to the MasterChef kitchen. It's so good to have you guys here. That was a reception, huh? That was nice.
00:05:08You've had a few standing others. I was about to start singing.
00:05:13Belinda, you lit up when Jimmy and Jay walked in. I'm a little bit gobsmacked and shell-shocked. It's amazing
00:05:20to meet you. Oh, it's nice to meet you. To see you both.
00:05:23Most of Australia knows you as that hardcore rocker. Yeah. But then the cookbook is just a totally different side
00:05:30of you. Where did the inspo for that come from? It's inspired by seasonal vegetables. Lovely. And all the fruit
00:05:38and vegetables that we grow at our place. Paint a picture. Your garden is like next level. Before COVID, we
00:05:44had a little, you know, small vegetable patch, a few herbs. During COVID, it turned into a market garden. Oh,
00:05:50no. And it's a beautiful garden.
00:05:51And we've got so many great vegetables. And we just had to think of great things to cook with them
00:05:56all the time. Because every season was presenting us with new things.
00:06:00We dug up 104 kilos of potatoes.
00:06:03Oh, last year.
00:06:05As a Scotsman, that's like heaven.
00:06:09We've got an orchard. We've got a beautiful rose garden, which is a great place to sit and think about
00:06:12what 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. I feel really comfortable there.
00:06:25I didn't actually know that Jimmy Barnes was so into gardening and his food.
00:06:29I only know him for his music.
00:06:32I'm really into music. I play music. I 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, being a very close friend of Jock's.
00:06:45Yeah, yeah.
00:06:48I remember the first time I met him in Irana, I went to Irana, and the food was just out
00:06:54of this world.
00:06:55It was like another level.
00:06:58And he came out, and he was just, it was, it's like he was a rock singer.
00:07:01Yeah.
00:07:02He was so, you know, passionate and enthusiastic about his cooking.
00:07:04He made us eat ants.
00:07:06And he made us eat ants.
00:07:09But he used to come into the house, and we'd sing and cook together, and him and Jane would fight
00:07:13when they were cooking.
00:07:13It was good.
00:07:16There'd be some serious battles there.
00:07:17Yeah, there would.
00:07:18Yes.
00:07:19Music and food are all things that feed the soul.
00:07:22Yeah.
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 about growing their own produce,
00:07:31and all about that farm-to-plate lifestyle, which 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?
00:07:43Yeah.
00:07:43Head back to your benches.
00:07:44Let's go.
00:07:51Okay, are we all ready?
00:07:53Yeah.
00:07:54Well, you can lift your lids now.
00:07:56Oh, my God.
00:07:57Oh!
00:07:59Excellent!
00:08:00Oh, my God.
00:08:01Very careful.
00:08:03Oh.
00:08:04Here we go.
00:08:06Wow.
00:08:07Okay.
00:08:08So, Jane, what have we got here?
00:08:10A board of ingredients that we would use at our house.
00:08:15A spatchcock, and mulberries are in season.
00:08:19Here we've got some red azuki beans.
00:08:23Beautiful.
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.
00:08:27One of my favourites, yes, in Thai cooking.
00:08:31Cavalloneiro.
00:08:32Some Dutch carrots.
00:08:34We've got some shallots down there.
00:08:50Thyme.
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, and 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.
00:09:14So I'm really excited.
00:09:17This is what I love the most about Mystery Boxes.
00:09:20And we cannot wait to see some great home cookings out of it.
00:09:27You'll have to bring us a dish that features at least one of the ingredients from Jane and
00:09:32Jimmy's Mystery Box.
00:09:34We're giving you 75 minutes.
00:09:37You have access to a small underbench pantry of staples.
00:09:41We are looking for the top dish to be safe from tomorrow's first elimination.
00:09:51But you really need to bring your A-game to impress these two legends.
00:09:57Because today, we will only be tasting the 10 most appealing dishes.
00:10:04Whoa.
00:10:07So only 10 dishes are going to be chosen to be tasted today.
00:10:12In the MasterChef kitchen at this stage of the game, with so many inventive and interesting
00:10:16cooks in here, it's going to be tough to stand out from the pack.
00:10:21Stay very calm.
00:10:23Enjoy the cook.
00:10:24If you enjoy what you do, people can appreciate it.
00:10:27That's what I find from singing and cooking.
00:10:29And I think from watching my wife and eating Jane's food for years, cooking with love.
00:10:34If you put love into the food, it comes out.
00:10:38And taste.
00:10:39Taste along the way.
00:10:41Taste along the way, yes.
00:10:42Oh, yeah.
00:10:42Good luck.
00:10:44Your time starts now!
00:10:46Come on!
00:10:53Come on!
00:11:03I'm a massive fan of Jimmy.
00:11:05My dad was a bricklayer and he would come home, beer in hand, cook on the barbie, and he always
00:11:10had, you know, Aussie music playing, so Jimmy was definitely on high rotation and can't really
00:11:14believe he's here.
00:11:15I'll be making southern fried spatchcot with creamed cavallonero and some tamarind and mulberry
00:11:22glazed carrots.
00:11:23First mystery box today, I am feeling a little bit of everything.
00:11:28Is that possible to feel everything all at once?
00:11:31Today, I am planning to cook a thyme and mulberry cake.
00:11:35Oh, slippery little sucker.
00:11:37With a Swiss meringue buttercream.
00:11:39And I'm going to try and use these, which actually tasted really cool.
00:11:42Kind of like sherbet.
00:11:44Oh, top dish today.
00:11:45Everyone wants that.
00:11:47Today, I'm thinking because it's a home-cooked challenge, the ultimate home-cooked meal for
00:11:52me is sort of weekends in the kitchen with grandma making her famous carrot cake.
00:11:57So I'm going to do a spin-off on that.
00:11:59I'm just really hoping the judges pick me because I know if they do, I've got one hand
00:12:04on that immunity for tomorrow's elimination.
00:12:08This is such an amazing mystery box to kick off the season with.
00:12:11Thank you so much, guys, for coming in.
00:12:13To have Australian rock and cooking royalty in the MasterChef kitchen.
00:12:18Did you see their faces when you walked in?
00:12:20It was a nice welcome, yeah.
00:12:21It was great.
00:12:21I lost it.
00:12:22And you've chosen some beautiful ingredients inspired by your garden.
00:12:25What are you hoping they cook today?
00:12:27A lot of people, when they cook, mask the flavours of the ingredients.
00:12:30I love to taste really good ingredients.
00:12:32For me, the mix of sweets are bitter, you know, with the berries and the protein.
00:12:40It'll be interesting.
00:12:41I'm dying to see if somebody tries to use a rock.
00:12:43Me too.
00:12:44I don't know how they're going to do it yet.
00:12:45When you split it apart, it's sugar, ginger, and a bit of citric acid.
00:12:49So those three flavours can go with everything in that rock.
00:12:52Extra points for the rock.
00:12:53Yeah, that's right.
00:12:54Just how you use it.
00:12:55Now, you know, they're going to have to get the feel for it.
00:12:57We are going to be open to find out exactly who they are.
00:13:00How can they improvise?
00:13:02And this is what I'm looking for the most.
00:13:04Couldn't agree more.
00:13:05Under pressure, I think, you know, that's when I watch it.
00:13:07I go, oh my God, another 10 minutes.
00:13:09Yeah.
00:13:09Yeah.
00:13:09You know?
00:13:10You'd start.
00:13:11I'd be panicking.
00:13:12You'd change the direction all over the place.
00:13:14I'd be like a trot.
00:13:18It's very exciting, isn't it?
00:13:19You never know who's going to walk through those doors.
00:13:21How iconic.
00:13:23First mystery box.
00:13:25We have Jimmy and Jane Barnes in the building.
00:13:27This is beyond.
00:13:30I have practiced mystery boxes leading up to MasterChef.
00:13:34My partner and I were watching the episode, pausing it, running to the supermarket, find the ingredients,
00:13:39and then we were on for the mystery box challenge.
00:13:42I have been leading up to this moment my whole life.
00:13:47Hey, guys.
00:13:49Hi, guys.
00:13:49How are you?
00:13:50I'm so great.
00:13:50How are you?
00:13:51I'm good.
00:13:52I'm thinking of carrot ravioli.
00:13:55Okay.
00:13:55So inside will be the carrot.
00:13:58The pasta dough has the carrot top in it.
00:14:01Okay.
00:14:02So it's kind of celebrating the whole carrot.
00:14:04Yes.
00:14:04That's beautiful.
00:14:04That sounds lovely.
00:14:05And there's a bit of a sauce or something going on there?
00:14:07Yes, a bit of a sauce with definitely some thyme, maybe some of those beautiful greens.
00:14:11Yeah, the carrot pops are amazing.
00:14:13They are.
00:14:13People don't use them.
00:14:14They just throw them out.
00:14:16Yeah.
00:14:16I was hoping for a pasta.
00:14:18Jimmy usually likes us.
00:14:20Oh, great.
00:14:21Oh, yeah, yeah.
00:14:21He was saying how much he loves pasta.
00:14:23Okay, that's fabulous.
00:14:24So you're definitely on the right track.
00:14:26Thanks, guys.
00:14:27Good luck, though.
00:14:27Bye.
00:14:28Go for it.
00:14:28Bye.
00:14:28If Jimmy wants pasta, Jimmy's getting pasta.
00:14:32It needs to be good.
00:14:39Jayne and Jimmy brought some pretty special ingredients with them.
00:14:42Being the first mystery box, I really want to take my time to taste all these ingredients.
00:14:47There is a bit of a puzzle to solve here.
00:14:50So my brain is working hard right now to come up with something really unique.
00:14:56I love problem solving.
00:14:58That's like my thing.
00:14:59So building dishes is almost like an engineering exercise.
00:15:04I went to uni and I studied aeronautical engineering.
00:15:06You really need an analytical mindset.
00:15:09You need to understand the problem.
00:15:11And then you also need to, like, design a solution.
00:15:13Detail-oriented, methodical.
00:15:15I find it really helps me in my cooking.
00:15:18I'm always looking for a challenge.
00:15:20I wanted to utilise my engineering background with my passion for cooking.
00:15:54So I decided to build a pizza oven.
00:15:54And then sort of meld the two and do creative dishes that are still grounded in process.
00:16:02As soon as I see that spatchcock, I know that I want to be using that in my dish.
00:16:06So now I'm thinking, what can I sort of build around that spatchcock that I think would go well with
00:16:11it?
00:16:12And how can I elevate that 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, I get a glass of wine, and I just, like, start kind of creating in
00:16:33the kitchen.
00:16:35But the magic actually happens when I think I don't have anything in the fridge.
00:16:40And then I just grab random bits and pieces together, and something really incredible comes out of it.
00:16:46So that's what I feel Mystery Box Challenge might actually work for me.
00:16:51I'm a very simple girl from Russia.
00:16:55I was born during Soviet Union times and then grew up in post-Soviet Estonia with very simple, humble ingredients,
00:17:03like chicken hearts and chicken giblets, chicken liver.
00:17:07I genuinely value all different kinds of foods and ingredients.
00:17:12Just because when I was growing up, the food was pretty scarce.
00:17:18Like, I tried bananas first time when I was probably 10.
00:17:21And I thought, oh my God, what is this magical thing?
00:17:28Yeah!
00:17:30After growing up, I traveled a lot.
00:17:34I lived in Ireland, I lived in Scotland, and now in Australia for the past seven years.
00:17:39I feel like I've collected all the different tastes and flavors from all these different countries.
00:17:45I just go to someone, I'm like, how do you cook with this?
00:17:47I'm just really grateful, and I always appreciate food, and I just want to create magic out of it.
00:17:55From the beautiful ingredients from Jimmy's and Jane's Mystery Box,
00:17:59I'm going to make pan-seared rainbow trout, a dookie bean puree,
00:18:05a crispy cavallon arrow,
00:18:07and some mulberry sauce.
00:18:10Knowing there's going to be only 10 dishes that's going to be tasted,
00:18:13I 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,
00:18:30I definitely thought of cooking at home with my mum.
00:18:33Let'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.
00:18:43Oh, delicious.
00:18:45Whoa!
00:18:47Yeah!
00:18:47She's always trying something new, tweaking things,
00:18:52making 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.
00:19:00Just 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,
00:19:13and just sort of switching stuff up as I go along.
00:19:15I'm working on my velouté, and I've filleted my fish.
00:19:20I haven't got a super clear dish in mind yet,
00:19:23but it'll come.
00:19:25Hi, Grace.
00:19:26Hey.
00:19:27First mystery box.
00:19:28How you going?
00:19:28What are you making?
00:19:30I am thinking today, at the moment,
00:19:33a fillet of the rainbow trout,
00:19:35maybe with a little velouté of sorts,
00:19:37maybe some caballonera in there,
00:19:39maybe with some little grissini on the side.
00:19:40I haven't decided yet.
00:19:45When you say you haven't quite decided yet,
00:19:48when do you decide on your final thing?
00:19:50I tend to use my instincts a lot,
00:19:54and sometimes your instincts aren't really there
00:19:57until the dish is closer to being done.
00:20:00So we'll just sort of have to see.
00:20:01We're only tasting the ten most appealing dishes.
00:20:04Time is everybody's enemy here, is it?
00:20:06Good luck, Grace.
00:20:06Good luck with it.
00:20:08The judges seem a little bit freaked out
00:20:10that I haven't got a fully formed dish quite yet.
00:20:13I might.
00:20:15I don't know.
00:20:15I'm a bit worried.
00:20:17And there is an hour to go,
00:20:18so maybe I should probably also be a little bit concerned.
00:20:32Everybody, you've got one hour.
00:20:35When did that happen?
00:20:36Come on, everybody.
00:20:37Hey, how do you do?
00:20:44Jimmy, I've got to be honest,
00:20:45I thought your time call would be louder.
00:20:47No, but I've been nice.
00:20:49Oh, really?
00:20:50Yeah.
00:20:51I 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
00:21:01did 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.
00:21:16My current role is a chief operating officer
00:21:18of a tech company in Melbourne.
00:21:20I feel very rewarded by my job,
00:21:23but 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.
00:21:38See how juicy the passion fruit is.
00:21:41Oh, she's a tough one.
00:21:47My 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
00:22:02and see what we have growing there.
00:22:05This beautiful leek so that I can pull that into the kitchen
00:22:09and cook up something really yummy for the family 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.
00:22:26I 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.
00:22:44They'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,
00:22:49I was underneath a net just like eating all of the mulberry.
00:22:52What's the, what's the thing that could go wrong?
00:22:53Um, this can not souffle.
00:22:55Yeah.
00:22:56And how often does that happen?
00:22:57Dunno.
00:22:58First time doing souffle pancakes.
00:23:00Oh my god.
00:23:01Um, good luck later.
00:23:02Cheers, 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
00:23:21and I get a really nice stack on those pancakes.
00:23:24So good you're right in there, Jimmy.
00:23:27You really do love to cook.
00:23:28You can tell.
00:23:29I do.
00:23:30I like it.
00:23:30It's awesome.
00:23:34Petro.
00:23:35How's it going man?
00:23:36How are ya?
00:23:36Good.
00:23:37Good.
00:23:37Are 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 music?
00:23:44Oh, it's huge.
00:23:45Yeah.
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,
00:23:50it's the same as balancing out ingredients.
00:23:53Yeah, yeah.
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 fillip.
00:23:56I'm going to make like a mulberry and thyme glaze.
00:23:59Go.
00:24:00I've got some charred spring onions that are going to go on top
00:24:02and then I'm going to do like a cream sauce.
00:24:05I'm excited.
00:24:06Good luck, brother.
00:24:06Thank you guys.
00:24:08Hi Jack.
00:24:09Hey guys, how you doing?
00:24:10Hi Jack.
00:24:10Lovely to meet you.
00:24:12I've gone sweet today.
00:24:13So I've just got a layered sponge with the mulberry curd
00:24:15and 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 zookie bean creme brulee today.
00:24:26Whoa.
00:24:28Yeah.
00:24:29And then hopefully I get a little bit of your rock sugar
00:24:31dusting on top.
00:24:32Yeah, yeah.
00:24:32So you're going to brulee the rock sugar on top.
00:24:36Yeah.
00:24:36I love it.
00:24:37I knew this was a good ingredient.
00:24:38Exactly.
00:24:39We never doubted you Jimmy.
00:24:41I've got terrible sweet to eat.
00:24:43I love sweets.
00:24:43So I'm really looking forward to this.
00:24:45Yeah.
00:24:45Same here.
00:24:52Sorry, that vinegar is crazy.
00:24:54My mum always says the best plate of food that you can have
00:24:57is a beautifully cooked piece of fish and 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
00:25:06because 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 roux.
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.
00:25:55I do.
00:25:56I'm looking good for time.
00:25:58So 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?
00:26:13Yep.
00:26:13Woo, hot.
00:26:15I'm making tamarind glazed spatchcock, sauté camalero, 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 flavour 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.
00:26:39We 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 flavour.
00:27:02So the only way to flavour what you eat is through the sauces.
00:27:05And that's why I give so much attention to making sauces that taste amazing.
00:27:12My food dream is to have my own range of sauces and condiments showcasing Malaysian flavours.
00:27:20So if that ever happened, my wife would just flip.
00:27:26Honestly.
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 or soy sauce and those kinds of background flavours that give me that
00:27:50saltiness, that umami flavour.
00:27:52Today, I'll have to adapt it as I go along to get it to the flavour profile I want it
00:27:56to be.
00:28:00It's taking a little time, but I think I've finally got the concept for the dish finalised now.
00:28:04I'm cooking a spatchcock with a spring onion soubisse.
00:28:09A soubisse is a variation on a French mother sauce.
00:28:12It's like an onion-based bechamel.
00:28:15Pickled mulberries, tamarind caramel, some roast carrots as well.
00:28:20So it's kind of just like doing a mini roast dinner, I think.
00:28:22I've got my stock on for the soubisse.
00:28:25Smelling good already.
00:28:27Mmm.
00:28:29Tasting the Edinburgh Rock.
00:28:31At the end of the day, it is basically like a crystallised caramel.
00:28:34So I'm thinking, you know, what do those flavours typically go well with?
00:28:38I'm going to ask, how is it?
00:28:40Pretty good, Edinburgh Rock.
00:28:41Yeah, yeah, yeah.
00:28:41What are you tasting?
00:28:43Definitely getting that, like, little bit ginger in that.
00:28:45Yeah, it's a bit, yeah, it is.
00:28:46Chalky.
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.
00:28:55And 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.
00:29:04Well, we'll chance it in then, hopefully.
00:29:06Yeah.
00:29:06That's sounding great.
00:29:07Yeah, that does sound really great.
00:29:08Hearing Jimmy saying he was really excited to try it gives me a lot of hope that I might
00:29:12be up there as part of that tender.
00:29:17Whoa!
00:29:18Nearly lost my search cock.
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
00:29:33she 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
00:29:52under pressure.
00:29:53It often is like high stress.
00:29:54We'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.
00:30:04Such a source of happiness throughout such a tough time.
00:30:08So I'd come home, I'd drop my scrubs at the door.
00:30:11I'd walk in, I'd have a shower, I'd turn the TV on, MasterChef would be on and I'd
00:30:15cook some dinner and that just like really gives me so much joy.
00:30:20I love cooking.
00:30:22Being able to like slow down in the kitchen and you lose the feeling of like anxiety and
00:30:27fear.
00:30:28You just forget about everything.
00:30:30I would love to use that as a career rather than just a hobby and explore being of service
00:30:37to others in another way through my food.
00:30:40Such 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 and some
00:31:02of the white parts of the spring onion.
00:31:05I'm going to make a mulberry vinegar.
00:31:07Ooh.
00:31:07I'm going to make some ricotta and then just pipe little dots on the fish.
00:31:12Ooh.
00:31:12That's very brave.
00:31:13That's fantastic.
00:31:14That's what I'm going for this season brave.
00:31:16I'm very pleased.
00:31:18And then maybe a spatchcock skin crispy just to sprinkle over the top at the last minute.
00:31:23Excellent.
00:31:24Brilliant.
00:31:25Well done to you.
00:31:25I 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 and there's not really
00:31:36a 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 that
00:31:51look beautiful.
00:31:52Mine don't look like that.
00:31:55Oh.
00:31:56Oh my god.
00:31:57Mess this up.
00:31:59I can feel Jon Kristoff just like watching over my shoulder at my every move like a hawk
00:32:04and 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 fill up this fish properly there is a chance that I will miss out on getting
00:32:20my dish tasted today.
00:32:22Which would just be gut wrenching.
00:32:33Oh my gosh.
00:32:34This is not good.
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.
00:32:50I am not happy with how these fillets look.
00:32:54I am like JC don't look a muffin-ish.
00:32:56But I just need to get the cure on.
00:32:58So I cure the fish in half sugar half salt.
00:33:02Alright.
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.
00:33:11See you later little buddy.
00:33:13I am sorry.
00:33:14The fish is in the fridge curing so now I can move on to my other elements.
00:33:19Oh there is 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
00:33:24and crisp.
00:33:25And I need to crack on with my ricotta.
00:33:27Get Miss Jacket off.
00:33:28Why?
00:33:29So I am going to make the skin all crisp in the oven.
00:33:32Oh.
00:33:32Like proper just, just skin.
00:33:34Come on guys.
00:33:35Keep moving.
00:33:36Fifteen minutes to go.
00:33:38Allez, allez, allez.
00:33:42Today we are having a celebration of carrots in like a ravioli.
00:33:45I have got some carrots roasting, some ricotta on.
00:33:49I need to start working with the pasta joke.
00:33:52That's alright.
00:33:53Hello.
00:33:55You okay?
00:33:55Yes.
00:33:56Yes, you must be very comfortable today, no surely?
00:33:59Your type of food, I guess.
00:34:00This is my type of food, yeah.
00:34:01So I am just, you know, staying calm.
00:34:04Right 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.
00:34:27Whoa.
00:34:29I couldn't come here without bringing you something special.
00:34:34Something close to my heart.
00:34:35Oh.
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.
00:34:50Ooh.
00:34:50Okay.
00:34:52Okay.
00:34:53And if you use this in your dish, you'll get an extra 15 minutes.
00:34:56Oh.
00:34:58Look, they're coming up and running.
00:34:59Oh, they're coming.
00:35:00So everybody, to be clear, if you use the whiskey marmalade, you'll have an extra 15 minutes of your cook
00:35:09time.
00:35:09Oh.
00:35:10Yeah, that's a no brainer.
00:35:12But you have to use it.
00:35:15If you decide not to use the whiskey marmalade, you still have your regular 75 minutes and then you're done
00:35:21and dusted.
00:35:23Choice is yours.
00:35:28Come and have a jar, have a taste.
00:35:30Speak.
00:35:30And then we'll make your minds up.
00:35:32Nice, huh?
00:35:33Whiskey marmalade.
00:35:34Whiskey marmalade?
00:35:35What is that?
00:35:36Whiskey marmalade.
00:35:38Yes, I will.
00:35:39Hello, pasta sauce.
00:35:43If we don't use it, can we take it home?
00:35:46Oh, yum.
00:35:47Eating the whole jar does not count as using it in your dish.
00:35:50Just to be clear.
00:35:52It'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?
00:35:58Yeah.
00:35:59For my souffle pancake dish, that Rockstar Mulberry Cooley 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 was that?
00:36:17I couldn't have asked for a better ingredient.
00:36:20Oh, yum.
00:36:21Okay.
00:36:22Alright, okay.
00:36:26My souffle pancakes are in the pan and bubbling away.
00:36:34If they don't rise properly, I do not have a backup plan, so that'll be dish over.
00:36:41They are rising perfectly.
00:36:43They souffle.
00:36:45Do as many as you can in case they do what souffles sometimes do.
00:36:49Shh.
00:36:49I mean, I hope it doesn't.
00:36:51I hope it doesn't.
00:36:51You're going to have to stay souffle.
00:36:52Stay.
00:36:53Stay souffle.
00:36:57Have you tried it?
00:36:58It's so yummy.
00:36:58Very nice.
00:36:59Oh, yes.
00:37:00Are we adding?
00:37:01We're adding.
00:37:01We're doing it.
00:37:02Like yourself, brother.
00:37:03Yeah, I am.
00:37:04I love that.
00:37:05So, Jimmy, New Year's is nearly...
00:37:07I 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 blazing carrots.
00:37:19I'm not using my cream cavallonero.
00:37:20Certainly, we'll be using the whiskey marmalade.
00:37:22I'll be incorporating it into my blaze 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.
00:37:32Swiss buttercream.
00:37:33It's already into the mulberry compote.
00:37:35So, two spots.
00:37:37Gets a little feature.
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?
00:37:53Yeah.
00:37:54I was actually looking for a lemon.
00:37:56So, this is perfect.
00:38:00Oh, man.
00:38:01Yeah, great.
00:38:02Let me in.
00:38:02The lemon and the whiskey, just pull everything back.
00:38:04Not too sweet.
00:38:05Not 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.
00:38:14You waited.
00:38:15You waited for us.
00:38:16We're working hard here.
00:38:16Come in.
00:38:17Recipe, please, Jane.
00:38:18That is 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.
00:38:25I'm just wondering when I can pop over.
00:38:28Anytime.
00:38:29Anytime.
00:38:30Anytime.
00:38:30I've never told you you're a very lucky man.
00:38:32I know.
00:38:33I 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 than 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 cava lonero but it also has this like umami from the spatchcock and from
00:39:07the other vegetables.
00:39:09Ooh.
00:39:09And I'm thinking the intensity of the whisky and citrus flavours will definitely overpower
00:39:14the sauce and more importantly the fish.
00:39:17So I'm definitely not going to eat this over.
00:39:18Can I have a show of hands?
00:39:21Who's using the whisky marmalade?
00:39:32Actually, who's not using it?
00:39:33Yeah, that's easy.
00:39:34Grace?
00:39:35Grace.
00:39:36Grace, are you alright there?
00:39:40Me?
00:39:40Yeah.
00:39:41I'm not using it.
00:39:42Wow.
00:39:43Am I 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?
00:40:24I am.
00:40:26Oh.
00:40:28This marmalade has so much flavour.
00:40:30Mmm.
00:40:31There's citrus, there's a bit of whisky in the end.
00:40:34It's not too sweet, which is great.
00:40:36Oh my God.
00:40:37A whisky 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 the trout.
00:40:50Um.
00:40:52I literally, I start questioning myself.
00:40:55Maybe trout is not the best option for this dish.
00:41:03A spatchcock 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.
00:41:22It's changed a whole crazy thing.
00:41:24I know.
00:41:25Switching in the middle of the cook.
00:41:27Uh, that is so crazy.
00:41:29It could be a huge mistake.
00:41:43Grace, you're not using the whisky marmalade and you have three minutes to go.
00:41:49Get that thing off.
00:41:52There's still time to use the marmalade.
00:41:56No, she's doubling down.
00:41:58She's stopping.
00:41:59It's beautiful.
00:42:00No, that's good.
00:42:01You're good.
00:42:02Oh, we don't need it here.
00:42:03Back 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 from an 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 whisky marmalade.
00:42:31Marmalade, sweet, sour, with the whisky depth of flavor.
00:42:36Exactly what I needed to lift my dish.
00:42:39Thank God.
00:42:41God sent.
00:42:41Really?
00:42:42Nice.
00:42:43You're glazed here already.
00:42:44Yeah.
00:42:44I'm excited.
00:42:45I think it's gonna work really well.
00:42:47I love that you're staying calm, focused.
00:42:49Good luck in and make sure this spatchcock is cooked perfectly.
00:42:52Whoops.
00:42:53That's a problem.
00:42:54Oh, no.
00:42:56I spent so much time perfecting my sauce, but just over 15 minutes ago, I haven't even put
00:43:02a spatchcock in the oven.
00:43:04If it doesn't cook in time, I may not have a spatchcock to serve.
00:43:09Oh.
00:43:10Fingers crossed.
00:43:12Grace, 30 seconds!
00:43:15Woo-hoo!
00:43:16Are you still cooking fish, Grace?
00:43:19Yeah.
00:43:20Oh, please hurry.
00:43:21No way.
00:43:22Everyone around me's got a really chill vibe, which is very strange to have to channel
00:43:28my energy.
00:43:29I'm hungry.
00:43:31But I really just have to, like, lock into my bench and lock into my dish to make sure
00:43:34I can get this all done in time.
00:43:36That's so stressful.
00:43:37Oh, shhh.
00:43:39You alright?
00:43:39You alright?
00:43:40You alright?
00:43:40Grace, your time is up in 10.
00:43:439.
00:43:458.
00:43:467.
00:43:476.
00:43:495.
00:43:504.
00:43:513.
00:43:522.
00:43:531.
00:43:542.
00:43:551.
00:43:56Well done.
00:43:57Good job, girl.
00:43:58Wow.
00:43:58She only just made it, too.
00:44:00Oh, my God.
00:44:02That's so weird.
00:44:03That's so weird.
00:44:05I've finished cooking.
00:44:07Everyone else around me is still gone.
00:44:08I've been feeling so confident.
00:44:10I love my dish, but everyone else used the marmalade.
00:44:14Why 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.
00:44:25So, maybe I'm just wrong.
00:44:28What do I do now?
00:44:29Everybody else, your extra 15 minutes are starting now.
00:44:33Come on.
00:44:35My hands are shaky.
00:44:38Yeah, I'm feeling it now.
00:44:39So, 15 minutes left in the cook.
00:44:42My spatula is looking great.
00:44:43There's a really nice colour 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 gonna chuck it in.
00:44:52That really changes up my...
00:44:53That's going on the carrots.
00:44:54That changes up my vibes.
00:44:56Yeah, great marmalade.
00:44:57It's gonna go amazingly in my tamarind caramel for my roast carrots.
00:45:01I need to be careful, because every marmalade's different, so I don't want the marmalade
00:45:05to overpower the other flavours that I've worked really hard on in this caramel.
00:45:08Hey, Dot.
00:45:09Hi, guys.
00:45:11How are you?
00:45:11How are we travelling?
00:45:12Good.
00:45:13So, I put the whisky marmalade on the roasted carrots.
00:45:16I also put a little bit in my ravioli filling, and I'm gonna 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, you know?
00:45:30I'll be here all day.
00:45:31Okay.
00:45:32Okay.
00:45:34The pasta is rolled out.
00:45:35I've got my filling in the fridge.
00:45:37The carrots are roasted.
00:45:39So, next I'm gonna create the ravioli, and then I'm gonna 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, gotta stop waiting soon.
00:45:54Time to pull my trout out from the fridge.
00:45:56I have no idea how this is gonna go.
00:45:59All right, don't mess this up, Annabelle.
00:46:01The cure has firmed up the fillets.
00:46:04They're actually looking a lot better than I anticipated.
00:46:08Woo!
00:46:09That looks good, doesn't it?
00:46:11Thanks.
00:46:12I'm overwhelmed with relief right now.
00:46:14That 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 gonna 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.
00:46:35It's added some spice.
00:46:36It's added some citrus.
00:46:38It'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!
00:46:54I'm loving my dish.
00:46:55The flavours are there.
00:46:57I love the cavelinero.
00:46:58It's so beautiful and vibrant.
00:47:00My bean puree.
00:47:02I put a lot of olive oil into it, so it's really nice and floral.
00:47:07And the mulberry sauce, it's very earthy.
00:47:10I think it's gonna work really well with the chicken.
00:47:13Oh, my gosh, I love it.
00:47:14It's delicious.
00:47:15I am really feeling that it's a really great dish, and I really wanna be the top dish.
00:47:20Lots.
00:47:25Less than five minutes ago, I pulled my spash cock out of the oven.
00:47:31The color tells me it's not cooked enough.
00:47:34I'm a bit concerned about the coat of the fetch carp.
00:47:37At this point, I'm kind of panicking.
00:47:39What am I going to do?
00:47:42So I decided to pan-fry this fetch carp.
00:47:47I'm just trying to give it a bit of color.
00:47:49You sure it's going to be cooked on time?
00:47:51Your bird is bouncing still.
00:47:53It's clearly not cooked enough.
00:47:54You don't need that.
00:47:55You don't need that.
00:47:55Just cook it.
00:47:57Just cook it.
00:47:58You can see it's bouncing.
00:48:00I don't want to serve raw chicken to the judges.
00:48:03I'm just having my fingers crossed that it's going to be cooked.
00:48:17Your bird is bouncing still.
00:48:19It's clearly not cooked enough.
00:48:21You don't need that.
00:48:21You don't need that.
00:48:22Just cook it.
00:48:24You can see it's bouncing.
00:48:28Ten fingers, ten toes, everything crossed.
00:48:31That extra few minutes is going to get me over the line.
00:48:40Hi.
00:48:42Just put your feet up.
00:48:43Just a little.
00:48:44I wasn't expecting that to happen.
00:48:46What?
00:48:47There's no one else to use it.
00:48:49Neither will 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.
00:48:58Three minutes.
00:48:59It's a hit single.
00:49:04It's a moment of truth.
00:49:06The chicken's been resting now and as I'm cutting it I can see the juice is just flowing out of
00:49:11the breast so it's really juicy.
00:49:14Yes.
00:49:17I only want to be serving one half of it on the plate just to bring a little bit of
00:49:21sort of a finer dining look to it.
00:49:24Everything's fallen into place for this cook and now it's just getting it on a plate and getting it off
00:49:28the front there hopefully.
00:49:29Your extra time is up in one minute.
00:49:37One minute left.
00:49:39The 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 paint it.
00:49:45What?
00:49:46Because everything else is on the plate.
00:49:49Oh man.
00:49:51That'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.
00:50:0710
00:50:079
00:50:088
00:50:097
00:50:106
00:50:125
00:50:134
00:50:143
00:50:152
00:50:161
00:50:17Yeah!
00:50:19That's it!
00:50:21Come on!
00:50:24How'd you guys go?
00:50:26Good!
00:50:27Well who knows really?
00:50:28I know really.
00:50:29How'd you guys go?
00:50:30I'm in man.
00:50:31Well done mate.
00:50:32How'd you go?
00:50:33I'm alright.
00:50:34I 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 but I have to remember
00:50:50that they all had an extra 15 minutes and I think in 75 minutes this is a pretty great
00:50:56plate of food.
00:51:02As you know we're only tasting the 10 most appealing dishes today.
00:51:08The first dish we'd like to taste belongs to...
00:51:18Casper!
00:51:28Wow!
00:51:30Look at this.
00:51:32I did a spatchcock with some roast carrots and pickled mulberries and then spring onion
00:51:43civis.
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.
00:51:53It looks shiny.
00:51:54That's good.
00:51:55Oof.
00:51:56Nice.
00:51:57You have caught our attention.
00:52:00Let's dig in.
00:52:01Yeah.
00:52:02Come on.
00:52:27Well Casper, you 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
00:52:41had in this kitchen.
00:52:41It is restaurant ready.
00:52:43That 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 try and find every time they cook a piece of protein and you've nailed it in your
00:52:58first mystery box.
00:52:59Then we get to everything else and mate.
00:53:03My gosh.
00:53:04Between the beautiful sweetness and depth that you've got in your spring onion civis.
00:53:09When you incorporate that with the tamarind caramel which is just spiked with Jane's marmalade.
00:53:14That is a plate of food and you my friend are one to be reckoned with.
00:53:19I love 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 the tamarind on top of that was like just like another explosion.
00:53:41I totally lost my cool eating that in the second I saw you pour that tamarind marmalade caramel.
00:53:47I started getting like a bit hot under the collar.
00:53:49I was like stop it Caspar.
00:53:52But 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 a 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.
00:54:25Caspar.
00:54:28Caspar.
00:54:38I'm happy to embrace the high CI.
00:54:41Well you know it might be my trademark moving forward here.
00:54:44Yeah.
00:54:47Next dish we'd like to taste belongs to...
00:54:50Dot!
00:55:04Dot, what have you made?
00:55:07I have made today a celebration of carrots.
00:55:10So 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.
00:55:24A little bit more marmalade.
00:55:26And then some flaky rainbow trout.
00:55:29Sounds more like a celebration of marmalade maybe.
00:55:32Yeah.
00:55:32A little bit.
00:55:34I've been practicing these since I was a kid.
00:55:37But you know when I knew I was hopefully going to be on MasterChef I started doing it again on
00:55:41the weekends with my partner.
00:55:42And we would kind of watch the episodes and pause it, run to the supermarket.
00:55:47Yeah I've been in prep guys.
00:55:48Wow.
00:55:49And did your partner, did she judge?
00:55:51She judged so obviously I always want.
00:55:53So...
00:55:56Let's go.
00:56:00I'm going to have a little bit of everything.
00:56:03Sorry if I'm a bit slow.
00:56:05No, take your time.
00:56:12Okay here we go guys.
00:56:27Dot 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.
00:56:40There'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.
00:57:00I'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.
00:57:07I think it's a good summer dish.
00:57:09And I can still taste the whiskey in there which is good.
00:57:11A Scottishman can always taste the whiskey.
00:57:13A Scotsman will always find the whiskey.
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.
00:57:30Less is more I feel.
00:57:32And 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.
00:57:36Yeah.
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.
00:57:46She's already really good.
00:57:48Yeah.
00:57:48Yeah.
00:57:49She's going to fly.
00:57:53Okay guys.
00:57:54Next one to come over is...
00:58:06Arjuna.
00:58:12Oh my gosh.
00:58:13I'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.
00:58:23It's quite risky.
00:58:26I'm just hoping that I've made the right decision.
00:58:47Arjuna, what have you made?
00:58:49I've made spice cook with bean puree.
00:58:53Caballon arrow in the marmalade whiskey jam.
00:58:58And then I've made mulberry sauce.
00:59:01Shall we try it?
00:59:03Sauce up.
00:59:08Wow.
00:59:08Look at the colour of that.
00:59:10That's pretty deep isn't it?
00:59:11Yeah.
00:59:14Wow.
00:59:15That looks amazing, Arjuna.
00:59:17Looks pretty elegant though.
00:59:18Like straight out of a bistro.
00:59:20Beautiful.
00:59:20The glaze on the spatchcock looks fantastic.
00:59:23But how does it taste?
00:59:25Let's see.
00:59:26That's the big thing.
00:59:27Yeah.
00:59:50Let's see.
00:59:52Yes.
00:59:53Alyona, changing your dish from the trot to the chicken.
00:59:58I think that was a very good option.
00:59:59It is fantastic.
01:00:03Your red bean puree.
01:00:06I want the recipe by the way.
01:00:08I don't care whatever happens.
01:00:10I want that recipe.
01:00:11The kales are just chewy enough.
01:00:14The lovely marmalade from Jimmy and Jen is really effective into your dish.
01:00:19Well done.
01:00:20Oh, thank you.
01:00:22I was a bit disappointed because it was too small.
01:00:27But it was absolutely delicious.
01:00:28I mean, the red beans were really great.
01:00:30You know, great balance of the sweet and, you know, salt 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.
01:00:44Alyona, correct decision to use the spatchcock.
01:00:47And when I tasted some of those elements separately, I was like, ooh, ooh.
01:00:51But together, wow.
01:00:53It 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!
01:01:00Woo!
01:01:03Woo!
01:01:04Woo!
01:01:05Woo!
01:01:06Woo!
01:01:06Thank you so much.
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 and 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.
01:01:33I'm feeling super nervous.
01:01:35Only ten dishes are going to be chosen to be tasted today.
01:01:39But everyone is just amazing.
01:01:42Woo!
01:01:43Thanks!
01:01:43I've made a marmalade and tamarind carrot cake with 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.
01:01:57And, of course, the mulberry ice cream.
01:01:59I was looking forward to it and it didn't get down at all.
01:02:03Pat!
01:02:04I've made southern fried spatchcock, creamed cavallonero, and mulberry and tamarind glazed carrots.
01:02:10Fried spatchcock, the cook on it's delicious.
01:02:13Really well seasoned.
01:02:15Love 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!
01:02:27Hannah!
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 a Swiss buttercream.
01:02:39Hannah!
01:02:41That's good cake!
01:02:43The herbs really set it aside from other sort of cakes.
01:02:47Really delicious.
01:02:48And 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.
01:03:02Only three dishes left to taste.
01:03:06Pressure.
01:03:09Min, we'd love to taste your dish next.
01:03:15Come on, Min.
01:03:20Min, tell us what you've made.
01:03:23I've made an oven-roasted tamarind chicken with roasted carrots and sautéed covenoleros.
01:03:30The sauce itself has got tamarind, the mulberry, some of the marmalade as well.
01:03:35Wowie.
01:03:36Okay.
01:03:37Now we're playing.
01:03:38How did you find that first mystery box?
01:03:41It 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?
01:03:56Honestly, I'm not 100% sure.
01:03:59Hopefully, it is cooked.
01:04:01There's no way you would know because that came out with 10 seconds to go and straight
01:04:04onto the plate.
01:04:05Right.
01:04:05So, yeah.
01:04:07Shall we try?
01:04:08Ooh, the pressure.
01:04:09Okay.
01:04:35Oh, come on, Min.
01:04:41I think it might be perfect.
01:04:46It's definitely cooked.
01:04:48It is?
01:04:48Yeah.
01:04:49Oh.
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.
01:05:25The 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.
01:05:35It 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.
01:05:53It'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?
01:06:05Yeah, sure.
01:06:05But I bet you bloody didn't think that you'd have a mulberry sauce on the shelf.
01:06:09100% not.
01:06:09With marmalade in it.
01:06:10Jimmy's marmalade.
01:06:11It has to be Jimmy.
01:06:12Mulberry sauce with Jimmy's marmalade.
01:06:14Buy me in.
01:06:14Yeah.
01:06:15But mate, that is proper good sauce work.
01:06:18That comes from love, passion, dedication to the craft of sauce making.
01:06:23You'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
01:06:43in the future, hopefully.
01:06:45Next up, we'd like to try the dish from...
01:06:50Alita!
01:06:59Oh!
01:07:00Oh!
01:07:00Okay.
01:07:01She's here to play.
01:07:03She's here to feed.
01:07:04I have made you souffle pancakes with a rock star mulberry sauce.
01:07:14Yep, we're into that.
01:07:16Look at this.
01:07:17Oh!
01:07:17Look at that.
01:07:17Oh!
01:07:19It's like a piece of art.
01:07:19It does.
01:07:21It does.
01:07:22How that mulberry sauce is like splitting out through that custard.
01:07:25That looks unreal.
01:07:29Okay.
01:07:54Allita, 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.
01:08:04Rock star marlbrews.
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 marlbrews just was a perfect balance.
01:08:18And I love that the marlbrews are the style.
01:08:21I like the thyme in the custard too.
01:08:23And the marmalade in there, a stroke of genius.
01:08:26I'm glad we thought of it.
01:08:27Yeah, good team.
01:08:29Who?
01:08:30Yes.
01:08:31Guess what?
01:08:32What?
01:08:33I am flabber.
01:08:35Gusted.
01:08:37Custard.
01:08:38Custard.
01:08:38Oh, 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, Lana.
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, 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!
01:10:09Here we go.
01:10:13So, Annabelle, what have you done?
01:10:15I have done a cured rainbow trout
01:10:20with a mulberry and marmalade vinegar.
01:10:25There you go.
01:10:26Yes.
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?
01:11:07What I like very much is the combinations of so many things.
01:11:10You've got the saltiness, you've got the sweetness, you'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.
01:11:31Whoops.
01:11:32That 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, I'd like check
01:11:41my Instagram and be like, oh, God.
01:11:43Oh, God.
01:11:43Oh, no, hospital food sucks.
01:11:45So, that's like.
01:11:47This is delicious.
01:11:48The chicken skins, I stroke a genius with it.
01:11:50The vinegar is excellent.
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 for 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.
01:12:30You 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.
01:12:38Give it up for Jane and Jimmy Barnes.
01:12:50We only tasted the 10 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.
01:13:08Eliana.
01:13:17Casper.
01:13:28And...
01:13:35Annabelle.
01:13:44It was close.
01:13:47But...
01:13:50the one dish we couldn't go past...
01:13:55was cooked by...
01:14:00Casper!
01:14:01Casper!
01:14:11I had my hopes, but hearing my name being called out, incredible.
01:14:15Super stoked.
01:14:16Sort of validated that I do know what I'm doing here and 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, while the others battle it out.
01:14:35For the rest of you, sharpen your focus.
01:14:40Because the first elimination is the toughest.
01:14:46Tomorrow night, someone's going home already.
01:14:52Whoa!
01:14:53I am sweating bullets.
01:14:55I 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.
01:15:06OMG!
01:15:09How did you do that?
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