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2026.S18E05 >>> https://dai.ly/xa75j00
Transcript
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!
00:04:06Jan and Jimmy Barnes!
00:04:16Wooo!
00:04:17Oh my god, it's Jimmy Barnes and Jane Barnes walking into the kitchen.
00:04:22And I'm about to cook for them!
00:04:25Wooo!!
00:04:25I can't believe it, because I am such a massive fan.
00:04:31I've seen Jimmy about four times.
00:04:40They are legends.
00:04:42I grew up listening to Jimmy Barnes.
00:04:45My mum would just have it playing all day, every day when we were kids.
00:04:50This is so exciting.
00:04:54I have a confession, I actually don't really know who they are.
00:04:59I think I'm a little bit too young.
00:05:01Jay and Jimmy, welcome to the MasterChef kitchen.
00:05:05It's so good to have you guys here.
00:05:06That was a reception, huh?
00:05:08That was nice.
00:05:08You've had a few standing others.
00:05:10I was about to start singing.
00:05:13Belinda, you lit up when Jimmy and Jay walked in.
00:05:17I'm a little bit gobsmacked and shell-shocked.
00:05:19It's amazing to meet you.
00:05:21Oh, it's nice to meet you.
00:05:23Most of Australia knows you as that hardcore rocker.
00:05:27Yeah.
00:05:27But then the cookbook is just a totally different side of you.
00:05:30Where did the inspo for that come from?
00:05:32It's inspired by seasonal vegetables.
00:05:36Lovely.
00:05:36And all the fruit and vegetables that we grow at our place.
00:05:41Paint a picture.
00:05:42Your garden is, like, next level.
00:05:44Before COVID, we had a little, you know, small vegetable patch, a few herbs.
00:05:47During COVID, it turned into a market garden.
00:05:49And it's a beautiful garden.
00:05:51And we've got so many great vegetables.
00:05:53And we just had to think of great things to cook with them all the time.
00:05:57Because every season was presenting us with new things.
00:05:59We 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.
00:06:10We've got a beautiful rose garden, which is a great place to sit and think about what you're
00:06:13going to cook.
00:06:13Beautiful.
00:06:14One of my favourite things is seeing hard rocker Jimmy with his roses.
00:06:19If you'd have said 30 years ago, I'd be gardening, I would have laughed at you.
00:06:22But I love it now.
00:06:23I feel really comfortable there.
00:06:25I didn't actually know that Jimmy Barnes was so into gardening and his food.
00:06:30I only know him for his music.
00:06:32I'm really into music.
00:06:33I play music.
00:06:34I write music.
00:06:36And 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.
00:07:01He was so passionate and enthusiastic about his cooking.
00:07:04He made us eat ants.
00:07:06He made us eat ants.
00:07:09But he used to come in, he'd come into the house and we'd sing and cook together, and
00:07:12him and Jane would fight when they were cooking.
00:07:13It was good.
00:07:15There'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.
00:07:24I love the way that Jane and Jimmy are talking about food.
00:07:27You can obviously tell that they're so passionate about growing their own produce and all about
00:07:32that farm to plate lifestyle, which I love too.
00:07:36So hopefully this is winning today.
00:07:39All right.
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?
00:07:53Yes.
00:07:54Well, you can lift your lids now.
00:07:56Oh, my God.
00:07:57Oh, my God.
00:08:00Oh, my God.
00:08:01Oh, my God.
00:08:01Oh, my God.
00:08:01Bearing purple.
00:08:04Here we go.
00:08:05Wow.
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 beets.
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.
00:08:30Cavalloneiro.
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...
00:08:46What is that?
00:08:47This is an unusual Scottish element.
00:08:51It's a thing I used to eat when 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 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.
00:09:16This 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
00:09:29that features at least one of the ingredients
00:09:31from Jane and Jimmy's Mystery Box.
00:09:34We're giving you 75 minutes.
00:09:37You have access to a small underbench pantry of staples.
00:09:41We're looking for the top dish
00:09:44to be safe
00:09:45from tomorrow's first elimination.
00:09:49But
00:09:52you really need to bring your A-game
00:09:55to impress these two legends.
00:09:57Because today
00:09:58we will only be tasting
00:10:01the 10 most appealing dishes.
00:10:07So, only 10 dishes
00:10:09are going to be chosen
00:10:10to be tasted today.
00:10:12In the MasterChef kitchen
00:10:13at this stage of the game
00:10:14with so many inventive
00:10:15and interesting cooks in here
00:10:17it's going to be tough
00:10:18to stand out from the pack.
00:10:21Stay very calm.
00:10:23Enjoy the cook.
00:10:24If you enjoy what you do
00:10:25people can appreciate it.
00:10:27That's what I find
00:10:28from singing and cooking.
00:10:29And I think
00:10:30from watching my wife
00:10:32and eating Jane's food
00:10:33for years
00:10:33cooking with love
00:10:34if 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.
00:10:42Yes.
00:10:42Oh yeah.
00:10:42Good luck.
00:10:44Your time starts now.
00:10:46Come on.
00:10:59Wrong bench.
00:11:03I'm a massive fan of Jimmy.
00:11:05My dad was a bricklayer
00:11:06and he would come home
00:11:07beer in hand
00:11:08cook on the barbie
00:11:09and he always had
00:11:10you know Aussie music playing
00:11:12so Jimmy was definitely
00:11:12on high rotation
00:11:13and can't really believe
00:11:14he's here.
00:11:15I'll be making
00:11:16southern fried spatchcot
00:11:17with creamed cavallonero
00:11:20and some tamarind
00:11:21and mulberry glazed carrots.
00:11:23First mystery box today
00:11:25I am feeling
00:11:26a little bit of everything.
00:11:28Is that possible
00:11:29to feel everything
00:11:29all at once?
00:11:31Today I am planning
00:11:32to cook a thyme
00:11:34and mulberry cake.
00:11:35Oh slippery little sucker
00:11:37with a Swiss meringue
00:11:38buttercream
00:11:38and I'm going to try
00:11:39and use these
00:11:40which actually tasted
00:11:41really cool.
00:11:42Kind of like sherbet.
00:11:43Oh top dish today.
00:11:45Everyone wants that.
00:11:47Today I'm thinking
00:11:49because it's
00:11:49home cooked challenge
00:11:50the ultimate
00:11:51home cooked meal
00:11:51for me
00:11:52is sort of
00:11:53weekends
00:11:54in the kitchen
00:11:54with grandma
00:11:55making her famous
00:11:56carrot cake
00:11:56so I'm going to do
00:11:58a spin off on that.
00:11:59I'm just really hoping
00:12:00the judges pick me
00:12:01because I know
00:12:02if they do
00:12:03I've got one hand
00:12:04on that immunity
00:12:05for tomorrow's elimination.
00:12:08This is such an amazing
00:12:09mystery box
00:12:10to kick off the season
00:12:11with.
00:12:11Thank you so much
00:12:12guys for coming in
00:12:13to have Australian
00:12:14rock and cooking
00:12:16royalty
00:12:16in the MasterChef
00:12:17kitchen.
00:12:18Did you see their faces
00:12:19when you walked in?
00:12:20It was a nice welcome.
00:12:21It was great.
00:12:21I lost it.
00:12:22And you've chosen
00:12:23some beautiful ingredients
00:12:24inspired by your garden.
00:12:25What are you hoping
00:12:26they cook today?
00:12:27A lot of people
00:12:28when they cook
00:12:28mask the flavours
00:12:29of the ingredients.
00:12:30I love to taste
00:12:31really good ingredients.
00:12:32For me
00:12:33the mix of
00:12:35sweets are bitter
00:12:36you know
00:12:37with the berries
00:12:39and the protein
00:12:40it'll be interesting.
00:12:41I'm dying to see
00:12:42if somebody tries
00:12:43to use a rock.
00:12:43I don't know
00:12:44how they're going
00:12:45to do it yet.
00:12:45When you split it apart
00:12:46it's sugar, ginger
00:12:48and a bit of citric acid
00:12:49so those three flavours
00:12:50can go with everything
00:12:52in that box.
00:12:53Yeah, that's right.
00:12:54Just how you use it
00:12:55and how you know
00:12:56they're going to have
00:12:56to get the feel for it.
00:12:57We are going to be
00:12:58open to find out
00:12:59exactly who they are.
00:13:00How can they improve
00:13:01your eyes?
00:13:02And this is what
00:13:03I'm looking for the most.
00:13:04Couldn't agree more.
00:13:05Under pressure
00:13:05I think, you know
00:13:06that's when I'm watching
00:13:07I think, oh my god
00:13:08another ten minutes left.
00:13:10You'd start.
00:13:11I'd be panicking
00:13:12if you'd change the direction
00:13:12all over the place.
00:13:13I'd be like a trope.
00:13:18It's very exciting, isn't it?
00:13:19You never know
00:13:20who's going to walk
00:13:20through those doors.
00:13:22How iconic.
00:13:23First mystery box
00:13:25we have Jimmy
00:13:25and Jane Barnes
00:13:26in the building.
00:13:28This is beyond.
00:13:30I have practised
00:13:31mystery boxes
00:13:33leading up to
00:13:33MasterChef
00:13:34my partner
00:13:35and I
00:13:35watching the episode
00:13:36pausing it
00:13:37running to the supermarket
00:13:38find the ingredients
00:13:39and then we were on
00:13:40for the mystery box challenge.
00:13:42I have been
00:13:44leading up to this moment
00:13:45my whole life.
00:13:48How are you?
00:13:50I'm so great.
00:13:51How are you?
00:13:51I'm good.
00:13:52I'm thinking of
00:13:53carrot ravioli.
00:13:55Okay.
00:13:55So inside will be
00:13:56the carrot
00:13:57and the pasta dough
00:13:59has the carrot top in it.
00:14:01Okay.
00:14:02So it's kind of
00:14:02celebrating the whole carrot.
00:14:04That's beautiful.
00:14:04That sounds lovely
00:14:05and there's a bit of a sauce
00:14:06or something going on there?
00:14:07Yes, a bit of a sauce
00:14:08with definitely some thyme
00:14:10maybe some of those beautiful greens.
00:14:11Yeah, the carrot pops
00:14:12are amazing.
00:14:13They are.
00:14:14People don't use them
00:14:14and they just throw them out.
00:14:16I was hoping for a pasta.
00:14:18Jimmy used to like pasta.
00:14:20Oh, great.
00:14:21Oh, yeah, yeah.
00:14:21He was saying
00:14:22how much he loves pasta.
00:14:23Okay, that's fabulous.
00:14:24So you're definitely
00:14:25on the right track.
00:14:26Thanks, guys.
00:14:27Good luck to her.
00:14:27Bye.
00:14:28If Jimmy wants pasta,
00:14:30Jimmy's getting pasta.
00:14:32It needs to be good.
00:14:39Jane and Jimmy
00:14:39brought some pretty
00:14:40special ingredients with them.
00:14:42Being the first mystery box,
00:14:43I really want to take my time
00:14:45to taste all these ingredients.
00:14:47There is a bit of a puzzle
00:14:49to solve here.
00:14:50So my brain is working hard right now
00:14:52to come up with something
00:14:54really unique.
00:14:56I love problem solving.
00:14:58That's like my thing.
00:14:59So building dishes
00:15:01is almost like
00:15:01an engineering exercise.
00:15:04I went to uni
00:15:05and I studied aeronautical engineering.
00:15:06You really need
00:15:07an analytical mindset.
00:15:09You need to understand
00:15:10the problem.
00:15:11And then you also need
00:15:12to design a solution.
00:15:13Detail-oriented,
00:15:14methodical.
00:15:15I find it really helps me
00:15:17in my cooking.
00:15:18I'm always looking
00:15:18for a challenge.
00:15:20I wanted to utilise
00:15:22my engineering background
00:15:23with my passion for cooking.
00:15:25So I decided
00:15:26to build a pizza oven.
00:15:28The outside of the pizza oven
00:15:29is reclaimed termite mounds.
00:15:31And then on the inside
00:15:33you've got like
00:15:35an aerospace grade
00:15:36heat blanket.
00:15:37And after that
00:15:38I made my own
00:15:40Damascus steel knife.
00:15:42I've got a little logo on there
00:15:44that's me.
00:15:45It's a little ghost.
00:15:46Yeah, it's kind of just
00:15:46like an expression
00:15:47of me in a knife
00:15:48which I like.
00:15:50Being a bit of a food nerd
00:15:51I like to think
00:15:52I also have
00:15:53a good creative side
00:15:54so I can sort of
00:15:55meld the two
00:15:56and do creative dishes
00:15:57that are still
00:15:58grounded in process.
00:16:02As soon as I see
00:16:03that spatchcock
00:16:04I know that I want
00:16:05to be using that
00:16:06in my dish.
00:16:06So now I'm thinking
00:16:07what can I sort of
00:16:08build around that
00:16:09spatchcock
00:16:10that I think
00:16:11would go well with it
00:16:12and how can I elevate
00:16:13that for the
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.
00:16:27I turn the music on
00:16:29I get a glass of wine
00:16:30and I just like
00:16:32start kind of
00:16:32creating in the kitchen.
00:16:34But the magic
00:16:36actually happens
00:16:37when I think
00:16:38I don't have anything
00:16:39in the fridge
00:16:39and then I just grab
00:16:41random bits and pieces
00:16:42together
00:16:43and something really
00:16:44incredible comes out of it.
00:16:46So that's what I feel
00:16:48mystery box challenge
00:16:49might actually work for me.
00:16:52I'm a very simple girl
00:16:53from Russia.
00:16:55I was born
00:16:55during Soviet Union times
00:16:57and then grew up
00:16:59in post-Soviet Estonia
00:17:00with very simple
00:17:02humble ingredients
00:17:03like chicken hearts
00:17:04and chicken giblets
00:17:05chicken liver.
00:17:07I genuinely value
00:17:09all different kinds
00:17:10of foods
00:17:11and ingredients
00:17:12just because
00:17:13when I was growing up
00:17:14the food was
00:17:15pretty scarce.
00:17:17like I tried bananas
00:17:19first time
00:17:19when I was
00:17:20probably 10
00:17:21and I thought
00:17:22oh my god
00:17:24what is this
00:17:25magical thing?
00:17:27Yeah!
00:17:31after growing up
00:17:32I traveled a lot
00:17:33I lived in Ireland
00:17:35I lived in Scotland
00:17:36and now in Australia
00:17:38for the past seven years
00:17:39I feel like I've collected
00:17:41all the different tastes
00:17:43and flavors
00:17:43from all these
00:17:44different countries
00:17:45I just go to someone
00:17:46I'm like
00:17:46how do you cook with this?
00:17:47I'm just really grateful
00:17:49and I always appreciate
00:17:51food
00:17:51and I just want
00:17:53to create magic
00:17:53out of it.
00:17:55From the beautiful
00:17:56ingredients
00:17:57from Jimmy's
00:17:58and Jane's
00:17:59mystery box
00:17:59I'm going to make
00:18:01pan-seared rainbow trout
00:18:03a zuki bean puree
00:18:04crispy cavallon arrow
00:18:07and some mulberry sauce.
00:18:10Knowing there's
00:18:11going to be only
00:18:1110 dishes
00:18:12that's going to be tasted
00:18:13I feel a lot of pressure.
00:18:16Every cook in the kitchen
00:18:17I feel like
00:18:18I'm learning so much
00:18:20so I want to stay here
00:18:21as long as I can.
00:18:25Alright
00:18:26let's go.
00:18:28As soon as I said
00:18:29home cooking today
00:18:30I definitely thought
00:18:31of cooking at home
00:18:32with my mum.
00:18:34Let's go.
00:18:35My mum is a beautiful cook
00:18:37I've pretty much
00:18:38learnt everything
00:18:39that I know
00:18:39about food from her.
00:18:41Our family dinners
00:18:42are always very extra.
00:18:43Oh delicious.
00:18:46Whoa.
00:18:47She's always trying
00:18:49something new
00:18:50tweaking things
00:18:52making up things
00:18:54as she goes along.
00:18:55The prawns are done.
00:18:57The prawns are done.
00:18:59And that's how
00:19:00I've learned to cook.
00:19:00Just like her
00:19:01I use my gut instinct
00:19:03when it comes to cooking.
00:19:06That is definitely
00:19:07how I'm going to approach
00:19:08today's challenge.
00:19:10You know
00:19:10keeping quite fluid
00:19:11using my instincts
00:19:12and just sort of
00:19:14switching stuff up
00:19:15as I go along.
00:19:16I'm working on my
00:19:17veloutΓ©
00:19:18and I filleted my fish.
00:19:20I haven't got a super clear dish
00:19:22in mind yet
00:19:22but 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
00:19:32at the moment
00:19:33a fillet of the rainbow trout
00:19:34maybe with a little
00:19:36veloutΓ© of sorts
00:19:37maybe some caballon air
00:19:38in there
00:19:39maybe with some little
00:19:39grassini on the side.
00:19:41I haven't decided yet.
00:19:45When you say
00:19:46you haven't quite decided
00:19:47when do you decide
00:19:49on your final thing?
00:19:50I tend to
00:19:52use my instincts a lot
00:19:54and sometimes
00:19:55your instincts
00:19:56aren't really there
00:19:57until the dish is closer
00:19:58to being done
00:19:59so we'll just sort of
00:20:01have to see.
00:20:02We're only tasting
00:20:02the ten most appealing dishes.
00:20:04Time is everybody's enemy
00:20:05here is it?
00:20:06Good luck guys.
00:20:06Good luck with it.
00:20:08The judges seem
00:20:09a little bit freaked out
00:20:10that I haven't got
00:20:10a fully formed dish
00:20:11quite 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
00:20:19probably also be
00:20:20a little bit concerned.
00:20:32Everybody
00:20:32you've got one hour.
00:20:35When did that happen?
00:20:36Come on everybody
00:20:37ha ha ha
00:20:38ha ha ha
00:20:44Jimmy I've got to be honest
00:20:45I thought your time
00:20:46call would be louder.
00:20:47No I've been nice.
00:20:49Oh really?
00:20:50Yeah.
00:20:51I am a huge rock chick
00:20:53I love rock music
00:20:55and I listen to Jimmy Barnes
00:20:57and Cole Chisel
00:20:58all the time.
00:21:00Not in my wildest dreams
00:21:01did I ever think
00:21:02I would be cooking
00:21:03for Jimmy and Jane Barnes.
00:21:05I'm feeling very excited
00:21:06about this mystery box.
00:21:08These ingredients
00:21:09we grow on our family farm
00:21:11and this is just screaming
00:21:13my family home cooking.
00:21:15My current role
00:21:16is a chief operating officer
00:21:18of a tech company
00:21:19in Melbourne.
00:21:20I feel very rewarded
00:21:22by my job
00:21:22but my passion for cooking
00:21:25is next level.
00:21:26This is my farm
00:21:28and this is kind of where
00:21:29I mean my food journey
00:21:31began here.
00:21:32I don't think that
00:21:34I would be the person
00:21:35that I am today
00:21:36if I hadn't have grown
00:21:37on our farm.
00:21:38See how juicy
00:21:39the passion fruit is.
00:21:41Oh she's a tough one.
00:21:47My world
00:21:49often is like
00:21:50a mystery box.
00:21:51Hi.
00:21:55Hi Chivies
00:21:56what's happening here?
00:21:58So I'll walk out
00:21:59into our orchard
00:22:00or into our veggie patch
00:22:02and see what we have
00:22:03growing there.
00:22:05this beautiful leak
00:22:06so that I can pull
00:22:08that into the kitchen
00:22:09and cook up something
00:22:10really yummy for the family.
00:22:12That looks beautiful.
00:22:17I just want to make sure
00:22:18that I cook
00:22:18something creative enough
00:22:20and inspiring enough
00:22:21so Jimmy and Jane
00:22:23taste my food.
00:22:25Alita.
00:22:25Hi.
00:22:26I saw you getting
00:22:27a little bit flustered
00:22:28seeing Jane and Jimmy.
00:22:31More Jane than me.
00:22:34So tell me what you're making.
00:22:35I'm cooking a souffle pancake
00:22:36with a custard
00:22:38and a thyme tamarind
00:22:40and a mulberry coulis.
00:22:43Your ingredients
00:22:43were so amazing.
00:22:44They're all stuff
00:22:44that we grow on our farm.
00:22:46Right.
00:22:46We've just planted
00:22:46a mulberry
00:22:47and the week before
00:22:48I was here
00:22:49I was underneath
00:22:50a net just like
00:22:50eating all of the mulberry.
00:22:52What's the thing
00:22:53that could go wrong?
00:22:54This can not souffle.
00:22:55Yeah.
00:22:56And how often
00:22:56does that happen?
00:22:57Dunno.
00:22:58First time doing
00:22:59souffle pancakes.
00:23:00Oh my God.
00:23:02Good luck later.
00:23:02Cheers Po.
00:23:05Everybody knows
00:23:06that a normal pancake
00:23:07is quite flat.
00:23:08With a souffle pancake
00:23:09you want to aim
00:23:10for some height.
00:23:12I've only made
00:23:12standing pancakes before.
00:23:14Souffle pancakes
00:23:15I've never done.
00:23:17So it might be risky
00:23:19but I hope
00:23:20that they hold their shape
00:23:21and I get a really nice
00:23:22stack 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.
00:23:34How are you mate?
00:23:35How's it going man?
00:23:36How are you?
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.
00:23:42Oh good on you.
00:23:42You've seen the parallels
00:23:43between cooking and cooking?
00:23:44Oh it's huge.
00:23:45I think it's pretty much
00:23:46the exact same.
00:23:47Yeah yeah.
00:23:47When you produce a song
00:23:48and the balanced base,
00:23:49it's all about the balancing.
00:23:50It's the same
00:23:51as balancing out ingredients.
00:23:53What are you doing
00:23:53with all this?
00:23:54What's going on here?
00:23:54I'm going to do
00:23:55a trout fillip.
00:23:56I'm going to make
00:23:57like a mulberry
00:23:58and thyme glaze.
00:23:59I've got some charred
00:24:01spring onions
00:24:01that are going to go on top
00:24:02and then I'm going to do
00:24:03like 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 to
00:24:14lay in sponge
00:24:14with the mulberry curd
00:24:15and then hopefully
00:24:16finishing it
00:24:17with an Italian meringue.
00:24:18Sounds good Jack.
00:24:20Cheers.
00:24:21Jackie.
00:24:22I am actually going to do
00:24:23a zuki bean creme brulee today.
00:24:26Whoa.
00:24:28Yeah and then hopefully
00:24:29I get a little bit
00:24:30of your rock sugar
00:24:31dusting on top.
00:24:32So you're going to brulee
00:24:34the rock sugar on top.
00:24:36I love it.
00:24:37I knew this was
00:24:38a good ingredient.
00:24:39Exactly.
00:24:41I've got terrible sweet
00:24:42to it.
00:24:42I love sweets
00:24:43so I'm really looking
00:24:44forward to this.
00:24:45Yeah same here.
00:24:52Sorry that vinegar is crazy.
00:24:54My mum always says
00:24:56the best plate of food
00:24:57that you can have
00:24:57is a beautifully cooked
00:24:58piece of fish
00:24:58and a salad.
00:24:59So I've sort of
00:25:00just gone with that
00:25:02mantra in my head.
00:25:03I'm thinking about
00:25:04really heroing
00:25:05these ingredients
00:25:06because that's what
00:25:07home cooking is to me.
00:25:09I have finally decided
00:25:11on a dish
00:25:12which will hopefully
00:25:13make the judges happy.
00:25:14I am making
00:25:16a pan fried fillet
00:25:18of this beautiful
00:25:19rainbow trout
00:25:20and I'm going to use
00:25:21the rest of the fish
00:25:22as well as the spatchcock
00:25:23and a couple of the
00:25:24vegetables to make a stock
00:25:26and then use the stock
00:25:27to make a veloutΓ© style sauce.
00:25:30A veloutΓ© is a sauce
00:25:32that's made from a base
00:25:33of stock and root
00:25:35and the texture
00:25:36should be really
00:25:37velvety and smooth.
00:25:39And I'm going to make
00:25:40some grassini
00:25:41on the side as well.
00:25:43A grassini
00:25:44is basically
00:25:45a thin breadstick
00:25:47that you make
00:25:48from a dough
00:25:49that's quite similar
00:25:49to a pizza dough.
00:25:52To hopefully soak up
00:25:53some of that sauce.
00:25:55My dough.
00:25:56I'm looking good for time
00:25:57so yeah
00:25:59I'm feeling good.
00:25:59I would love
00:26:01Jimmy and Jane
00:26:02to taste my dish today.
00:26:04I love their ethos
00:26:05around cooking
00:26:06and growing their own food
00:26:08so it would definitely
00:26:09mean a lot.
00:26:11Can I borrow
00:26:12some of your hot water?
00:26:13Yep.
00:26:13Woo hot.
00:26:15I'm making
00:26:16tamarind glazed
00:26:17spatchcock
00:26:18sautΓ© camalero
00:26:19and oven roasted
00:26:21carrots
00:26:21with a tamarind sauce.
00:26:23Yes it is
00:26:23all about the sauce.
00:26:25That tamarind
00:26:26kind of sweet
00:26:26sour salty
00:26:27flavour profile
00:26:28is something that
00:26:29my wife and I
00:26:30like at home.
00:26:35Home life
00:26:36for my wife and I
00:26:37is quite simple.
00:26:38There's only two of us.
00:26:39We have a cat.
00:26:40This is me
00:26:41trying to do work.
00:26:43Someone
00:26:44someone
00:26:44I won't mention names
00:26:47trying to prevent me
00:26:48from doing work.
00:26:49Most of the time
00:26:50meals are quite simple
00:26:51because I can't
00:26:52cook a feast
00:26:53and then we can't
00:26:54finish eating it.
00:26:55But I'll spend
00:26:56hours and hours
00:26:57making sauces.
00:26:58We have a lot
00:26:59of carbs
00:26:59right
00:27:00and carbs
00:27:00really don't
00:27:01have much flavour
00:27:01so the only way
00:27:02to flavour
00:27:03what you eat
00:27:04is through
00:27:05the sauces
00:27:05and that's why
00:27:06I give so much
00:27:08attention
00:27:08to making sauces
00:27:10that taste amazing.
00:27:12My food dream
00:27:13is to have
00:27:14my own range
00:27:15of sauces
00:27:16and condiments
00:27:18showcasing
00:27:19Malaysian flavours
00:27:20so if that ever
00:27:23happened
00:27:23my wife
00:27:25would just flip
00:27:26honestly.
00:27:30With this tamarind sauce
00:27:31I've added
00:27:32mulberries
00:27:33the tamarind
00:27:34the spring onion
00:27:35and the thyme
00:27:36because I'm going
00:27:37for a sweet
00:27:38sour
00:27:39salty
00:27:39taste.
00:27:41I'm certainly
00:27:42feeling limited
00:27:43with ingredients I have
00:27:45because normally I'll have
00:27:46like fish sauce
00:27:47and soy sauce
00:27:47and those kinds of
00:27:49background flavours
00:27:49that give me that saltiness
00:27:51and umami flavour
00:27:52today I'll have to adapt it
00:27:54and I go along
00:27:54to get it to the flavour profile
00:27:56I want it to be.
00:28:00It's taking a little time
00:28:01but I think I've finally
00:28:02got the concept
00:28:02for the dish
00:28:03finalised now.
00:28:04I'm cooking
00:28:05a spatchcock
00:28:07with a spring onion
00:28:09soubisse.
00:28:09A soubisse is a variation
00:28:11on a French mother sauce
00:28:12it's like a
00:28:13onion based
00:28:14bechamel
00:28:15trickled mulberries
00:28:16tamarind caramel
00:28:17some uh
00:28:19roast carrots as well
00:28:20so it's kind of just like
00:28:21doing a mini roast dinner
00:28:22I think.
00:28:22I've got my stock on
00:28:24for the soubisse.
00:28:25Smelling good already.
00:28:27Mmm.
00:28:29Tasting the Edinburgh Rock
00:28:30at the end of the day
00:28:31it is basically like
00:28:33a crystallised caramel.
00:28:34So I'm thinking
00:28:35you know
00:28:36what do those flavours
00:28:37typically go well with?
00:28:38I'm going to ask
00:28:39how is it?
00:28:40Pretty good
00:28:40Edinburgh Rock
00:28:41Yeah yeah yeah
00:28:41What are you tasting?
00:28:43Definitely getting that like
00:28:44little bit ginger in that.
00:28:45Yeah it's a bit
00:28:46yeah it is
00:28:46that's right yeah.
00:28:48Tamarind caramel
00:28:49with that
00:28:50oh
00:28:50put a ginger in there
00:28:51I think that's a good idea.
00:28:53Oh!
00:28:54It sounds really good
00:28:55and what I love
00:28:55you're breaking
00:28:56the ingredients apart.
00:28:58I think quite a few people
00:28:59are going to be
00:28:59a bit afraid of
00:29:00trying this.
00:29:01Good on you Casper
00:29:02it's really great.
00:29:02Good luck on Casper.
00:29:03Have a nice watch it.
00:29:04Well we'll chance it in then
00:29:05hopefully.
00:29:06That's sounding great.
00:29:07Yeah it does.
00:29:07It's amazing.
00:29:09Hearing Jimmy saying
00:29:09he was really excited
00:29:10to try it
00:29:11gives me a lot of hope
00:29:12that I might be up there
00:29:13as part of that tender.
00:29:17Whoa!
00:29:18Nearly lost my search cock.
00:29:20Meeting Jane and Jimmy Barnes
00:29:21in the MasterChef kitchen
00:29:22on our first official cook
00:29:24is wild.
00:29:26I'm such a fan.
00:29:28Jane I have followed
00:29:29food for so long
00:29:30on social media
00:29:31watching all of the
00:29:32beautiful meals
00:29:33that she creates
00:29:34and Jimmy actually
00:29:36was like a patient
00:29:37in a hospital.
00:29:38She'd make him lunch
00:29:39every day
00:29:40because hospital foods
00:29:40obviously rank.
00:29:41I was like
00:29:42love that.
00:29:44Being a nurse
00:29:45particularly in critical care
00:29:47it is our day in day out
00:29:51that we are working
00:29:52under pressure.
00:29:53It often is like
00:29:54high stress
00:29:54we're super time critical
00:29:56life or death situations
00:29:58that is just our norm.
00:30:00It takes a lot from you.
00:30:02This is going to sound
00:30:03a bit corny.
00:30:03MasterChef
00:30:04such a source of happiness
00:30:06throughout such a tough time.
00:30:08So I'd come home
00:30:09I'd drop my scrubs
00:30:10at the door
00:30:11I'd walk in
00:30:11I'd have a shower
00:30:12I'd turn the TV on
00:30:13MasterChef would be on
00:30:14and I'd cook some dinner
00:30:15and that just like
00:30:16really gives me
00:30:18so much joy.
00:30:20I love cooking.
00:30:21Being able to like
00:30:22slow down in the kitchen
00:30:23and you lose the feeling
00:30:25of like anxiety
00:30:26and fear
00:30:27you just forget
00:30:29about everything.
00:30:30I would love
00:30:31to use that as a career
00:30:32rather than just a hobby
00:30:33and explore
00:30:36being of service
00:30:37to others
00:30:37in another way
00:30:38through my food.
00:30:40Such a little fish.
00:30:43I don't want to play
00:30:44it safe today.
00:30:45I need to pull
00:30:46something out of my back pocket
00:30:48that's going to wow
00:30:48the judges.
00:30:49So pressure's on
00:30:51feeling it.
00:30:54Oh tell me
00:30:55what are you doing?
00:30:57I'm going to
00:30:57take the fillets off
00:30:58and cure them
00:30:59in mulberry
00:31:01and salt and sugar
00:31:02and some of the
00:31:03white parts of the
00:31:04spring onion.
00:31:05I'm going to make
00:31:06a mulberry vinegar
00:31:07I'm going to make
00:31:08some ricotta
00:31:09and then just pipe
00:31:10little dots
00:31:11on the fish.
00:31:12That's very brave.
00:31:13That's fantastic.
00:31:14That's what I'm going
00:31:15for this season.
00:31:16Brave.
00:31:16I'm very pleased.
00:31:18And then maybe
00:31:18a spatchcock skin
00:31:20crispy
00:31:20just to sprinkle
00:31:21over the top
00:31:22at the last minute.
00:31:23Excellent.
00:31:24Brilliant.
00:31:25Great job to you.
00:31:26I like that.
00:31:27Filleting this rainbow trout
00:31:29I am struggling.
00:31:30Bones are just so fine.
00:31:32I need to be able
00:31:33to get those fillets
00:31:33off really really neatly
00:31:35and 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
00:31:40I've butchered a fish before
00:31:41but I actually have.
00:31:42I'm a little frazzled.
00:31:44I'm a little flustered.
00:31:45When you're served
00:31:46cured trout
00:31:47you're expecting
00:31:48these beautiful
00:31:48delicate pieces of trout
00:31:50that look beautiful.
00:31:52Mine don't look like that.
00:31:55Oh my god.
00:31:57Mess this up.
00:31:59I can feel
00:32:00John Christophe
00:32:01just like watching
00:32:01over my shoulder
00:32:02at my every move
00:32:04like a hawk
00:32:04and it is adding
00:32:06to this pressure.
00:32:07I am so stressed.
00:32:10We only have one fish
00:32:12so I can't start again.
00:32:13Oh golly.
00:32:15If I don't fill up
00:32:16this fish properly
00:32:17there is a chance
00:32:18that I will miss out
00:32:20on getting my dish
00:32:21tasted today
00:32:22which would just be
00:32:23gut-wrenching.
00:32:32Oh my gosh.
00:32:34This is not good.
00:32:37Oh.
00:32:38I have finally
00:32:39gotten those fillets
00:32:41off the fish
00:32:41for my cured fish dish.
00:32:43Oh.
00:32:44They are
00:32:44completely butchered.
00:32:46This poor fish
00:32:47has died in vain.
00:32:48I have not done it justice.
00:32:50Oh.
00:32:51I'm not happy
00:32:52with how these fillets look.
00:32:54I'm like JC
00:32:54don't look on my fish.
00:32:56But I just need
00:32:57to get the cure on.
00:32:58So I cure the fish
00:33:00in half sugar
00:33:01half salt.
00:33:02Alright.
00:33:03and then I juice the mulberries
00:33:05and use the mulberry pulp
00:33:07to rub all over the fish
00:33:09to give it that really
00:33:10beautiful pop of purple.
00:33:11See you later little buddy.
00:33:13I'm sorry.
00:33:14The fish is in the fridge
00:33:16curing so now I can move
00:33:17on to my other elements.
00:33:19Oh there's a neck on here.
00:33:20I need to get that skin
00:33:21off the spatchcock
00:33:22and get it in the oven
00:33:23so that it can go nice
00:33:24and crisp
00:33:25and I need to crack on
00:33:26with my ricotta.
00:33:27Get Miss Jacket off.
00:33:28Why?
00:33:29So I'm going to make
00:33:30the skin all crisp
00:33:31in the oven.
00:33:32Oh.
00:33:32Like proper just skin.
00:33:34Come on guys.
00:33:35Keep moving.
00:33:3615 minutes to go.
00:33:38Allez, allez, allez.
00:33:42Today we're having
00:33:42a celebration of carrots
00:33:44in like a ravioli.
00:33:45I've got some carrots
00:33:46roasting,
00:33:47some ricotta on.
00:33:49I need to start working
00:33:50with the pasta joke.
00:33:52That's alright.
00:33:53Hello.
00:33:55You okay?
00:33:55Yes.
00:33:56Yes, you must be
00:33:57very comfortable
00:33:58today, no, Shirley?
00:33:59Your type of food,
00:33:59I guess.
00:34:00This is my type of food,
00:34:01yeah, so I'm just,
00:34:01you know, staying calm.
00:34:04Right, everybody,
00:34:05listen up.
00:34:08We have a very special
00:34:10and 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
00:34:19has a little surprise
00:34:21for you all.
00:34:23Uh-oh.
00:34:26Oh no.
00:34:27Whoa.
00:34:29I couldn't come here
00:34:31without bringing you
00:34:32something special.
00:34:33Something close to my heart.
00:34:35Oh!
00:34:37Really special.
00:34:38Jane cooks this for me
00:34:39and I eat this
00:34:40every single day at home.
00:34:43This is whiskey marmalade.
00:34:45Woo!
00:34:46Woo!
00:34:47Wow!
00:34:48Wow.
00:34:48We're going to have
00:34:48oranges, lemons, and whiskey.
00:34:50Oh!
00:34:51Okay.
00:34:52Okay.
00:34:53And if you use this
00:34:54in your dish,
00:34:54you'll get an extra 15 minutes.
00:34:56Oh!
00:34:58Look, they're coming up
00:34:59and running.
00:34:59Oh, they're coming.
00:35:00So, everybody,
00:35:01to be clear,
00:35:03if you use
00:35:04the whiskey marmalade,
00:35:07you'll have an extra 15 minutes
00:35:09of your cook time.
00:35:09Oh, yeah,
00:35:10that's a no-brainer.
00:35:12But you have to use it.
00:35:15If you decide
00:35:16not to use
00:35:17the whiskey marmalade,
00:35:18you still have
00:35:18your regular 75 minutes
00:35:20and then you're done
00:35:21and dusted.
00:35:23Choice is yours.
00:35:28Come and have a jar,
00:35:29have a taste,
00:35:30and then we'll make
00:35:31your 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,
00:35:44can we take it home?
00:35:46Oh, yum.
00:35:47Eating the whole jar
00:35:48does not count
00:35:49as using it in your dish,
00:35:50just to be clear.
00:35:53It's a good taste,
00:35:54but 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,
00:36:01that rockstar mulberry coulee
00:36:03is reducing
00:36:04and it is tasting
00:36:05amazing.
00:36:07My custard is beautiful,
00:36:09decadent and creamy,
00:36:11but it's just
00:36:11a stock standard custard.
00:36:13But I'm going to add
00:36:14the marmalade.
00:36:16Oh, how about that?
00:36:17Woo!
00:36:17I couldn't have asked
00:36:18for a better ingredient.
00:36:20Oh, yum.
00:36:21Okay.
00:36:22All right, okay.
00:36:26My souffle pancakes
00:36:28are in the pan
00:36:29and bubbling away.
00:36:34If they don't rise properly,
00:36:36I do not have a backup plan,
00:36:37so that'll be dish over.
00:36:41They are rising perfectly.
00:36:43They souffle!
00:36:44Do as many as you can
00:36:46in case they do what souffles
00:36:48sometimes 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 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,
00:37:06news is nearly,
00:37:07I think everyone
00:37:08is using the marmalade.
00:37:10I think they've been
00:37:10inspired by flavour
00:37:11and time.
00:37:13My southern fried
00:37:14spatchcock is done.
00:37:17I'm just finishing
00:37:18off lazing carrots
00:37:19and then I'm using
00:37:19my cream cavallonero.
00:37:20Certainly, we'll be
00:37:21using the whiskey marmalade.
00:37:22I'll be incorporating
00:37:23it into my laze
00:37:24for my carrots.
00:37:25The flavour goes perfectly.
00:37:26The flavour of the cake
00:37:27is just a buttercream cake.
00:37:29I'm pretty confident
00:37:30it's going to bake in time.
00:37:31I put that marmalade
00:37:32in.
00:37:32Swiss buttercream,
00:37:33it's already into
00:37:34the mulberry compote.
00:37:35So, two spots.
00:37:37Gets a little feet stuck.
00:37:38My arm's getting sore.
00:37:39I'm going left.
00:37:41I'm going to put the marmalade
00:37:42in with my carrot cake
00:37:43batter.
00:37:44I think it should give
00:37:45that beautiful sweetness
00:37:46but also a bit of tart
00:37:47which it needs.
00:37:48I need to get this cake
00:37:49in the oven pretty ASAP.
00:37:51I think I actually
00:37:52needed that marmalade.
00:37:53You reckon?
00:37:53Yeah.
00:37:54I was actually looking
00:37:55for 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,
00:38:04just pull everything back.
00:38:04It's not 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
00:38:14up the front end.
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
00:38:21is just a mixture
00:38:22of the lemon.
00:38:23Is this in the book?
00:38:24Yeah.
00:38:24Yes, it is.
00:38:25I'm just wondering
00:38:26when I can pop over.
00:38:28Anytime.
00:38:29Anytime.
00:38:30Anytime.
00:38:31I've never told you
00:38:31you're a very lucky man.
00:38:32I know.
00:38:33I'm a very lucky man.
00:38:34I don't know where to put this.
00:38:39My grassini have just
00:38:40come out of the oven.
00:38:41They're looking good.
00:38:42I think they're probably
00:38:43a little bit crispier
00:38:44than I was hoping
00:38:46they would be.
00:38:46I think that's okay.
00:38:47They look nice.
00:38:48I'm doing two fish
00:38:50fillets separately.
00:38:52And I've also
00:38:52still got to decide
00:38:53if I'm using the marmalade.
00:38:54So I taste my sauce.
00:38:57And I'm so happy
00:38:58with the flavor.
00:38:59And it tastes really good.
00:39:01Oh my God.
00:39:01Get that off.
00:39:02It tastes like
00:39:03covalonero
00:39:03but it also has this
00:39:04like umami
00:39:05from the spatchcock
00:39:07and from the
00:39:07other vegetables.
00:39:09And I'm thinking
00:39:10the intensity
00:39:10of the whiskey
00:39:11and citrus flavors
00:39:13will definitely
00:39:14overpower the sauce
00:39:15and more importantly
00:39:16the fish.
00:39:17So I'm definitely
00:39:17not going to use it.
00:39:18Can I have a show of hands?
00:39:21Who's using
00:39:21the whiskey marmalade?
00:39:32Actually, who's not
00:39:33using it?
00:39:33Yeah, that's easy.
00:39:34Grace?
00:39:35Grace.
00:39:36Grace, are you
00:39:37alright there?
00:39:40Me?
00:39:40Yeah.
00:39:41I'm not using it.
00:39:42Wow.
00:39:43I'm the only person.
00:39:44You're the only one.
00:39:45That's crazy.
00:39:48I've made a huge
00:39:49decision here
00:39:50that no one else
00:39:50has made.
00:39:51This is insane.
00:39:52Oh my God.
00:39:53I'm shocked
00:39:54that I'm the only person
00:39:55that's not using
00:39:56the marmalade.
00:39:56Just a little bit
00:39:57of the sauce.
00:39:59Definitely a
00:40:00really huge risk.
00:40:02Whoa.
00:40:04But I really
00:40:04trust myself.
00:40:06My gut's telling me
00:40:07that this sauce
00:40:08doesn't need the
00:40:09marmalade.
00:40:10So I'm just
00:40:11not going to use it.
00:40:12Grace, you're not
00:40:13using the marmalade
00:40:14and you have
00:40:15nine minutes to go!
00:40:18But if you're
00:40:19using whiskey
00:40:20marmalade,
00:40:2124 minutes to go.
00:40:22But who's counting?
00:40:23Woo!
00:40:24I am.
00:40:26Oh!
00:40:28This marmalade
00:40:29has so much flavor.
00:40:31There's citrus,
00:40:32there's a bit of
00:40:33whiskey in the end.
00:40:34It's not too sweet,
00:40:35which is great.
00:40:36Oh my God!
00:40:37A whiskey marmalade.
00:40:40My grandmother
00:40:41used to make
00:40:42a very similar one,
00:40:43so I really
00:40:44want to use it,
00:40:45but I don't
00:40:47really see how
00:40:47it's going to work
00:40:48with a trout.
00:40:52I literally,
00:40:52I start questioning
00:40:53myself.
00:40:55Maybe trout
00:40:56trout is not
00:40:57the best option
00:40:58for this dish.
00:41:04Spashcock
00:41:04would actually
00:41:05work better.
00:41:06I look at the time
00:41:07and there's
00:41:0820 minutes to go.
00:41:12Oh!
00:41:13I've made this
00:41:14huge pivot
00:41:15to cook with a spashcock.
00:41:16I need to butcher it,
00:41:18I need to cook it
00:41:18perfectly.
00:41:19Oh, whoa!
00:41:21That's a major change.
00:41:22You should change
00:41:23the whole cruise
00:41:24maybe.
00:41:24I know.
00:41:25So we took
00:41:25in the middle
00:41:26of the cook,
00:41:27that is so crazy.
00:41:29It could be
00:41:30a huge mistake.
00:41:42Grace,
00:41:44you're not
00:41:44using the whiskey
00:41:45marmalade
00:41:46and you have
00:41:46three minutes
00:41:47to go!
00:41:49Get that thing off.
00:41:52There's still time
00:41:53to use the marmalade.
00:41:56No,
00:41:57she'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.
00:42:03You're back yourself.
00:42:04I love that.
00:42:05That's you.
00:42:06It's got you
00:42:06written all over it.
00:42:08So, right now,
00:42:10I'm focusing
00:42:11on making my sauce
00:42:12from an oven-roasted
00:42:13spashcock dish.
00:42:15I'm tasting the sauce
00:42:16as I'm cooking.
00:42:18I'm getting that
00:42:19sweet, salty,
00:42:20sour taste,
00:42:21but I'm not getting
00:42:22any body.
00:42:23I'm not getting
00:42:23any depth.
00:42:24It's just very watery.
00:42:26That, I'm concerned.
00:42:28So I add a bit
00:42:29of the whiskey,
00:42:30marmalade,
00:42:31marmalade,
00:42:32sweet,
00:42:33sour,
00:42:34with the whiskey,
00:42:35depth of flavor,
00:42:36exactly what I needed
00:42:37to lift my dish.
00:42:39Thank God.
00:42:41God sent.
00:42:42Really?
00:42:42Nice!
00:42:43You're glazed here already.
00:42:44I'm excited.
00:42:45I think it's going to work
00:42:46really well.
00:42:47I love that you're
00:42:47staying calm, focused.
00:42:49Good luck, man,
00:42:49and make sure
00:42:50the spashcock
00:42:50is cooked perfectly.
00:42:52Whoops.
00:42:53That's a problem.
00:42:54Oh, no.
00:42:56I've spent so much time
00:42:58perfecting my sauce,
00:42:59but just over 15 minutes
00:43:01ago, I haven't even
00:43:02put a spashcock
00:43:03in the oven.
00:43:04If it doesn't cook
00:43:06in time,
00:43:07I may not have
00:43:07a spashcock to serve.
00:43:09Oh.
00:43:10Fingers crossed.
00:43:12Grace, 30 seconds!
00:43:14Woo-hoo!
00:43:17Are you still
00:43:17cooking fish, Grace?
00:43:19Yeah.
00:43:20Oh, please, Harry.
00:43:21No way.
00:43:22Everyone around me
00:43:23has got a really
00:43:24chill vibe,
00:43:26which is very strange
00:43:27to have to channel
00:43:28my energy.
00:43:29Come on, Grace.
00:43:30But I really just
00:43:31have to, like,
00:43:32lock into my bench
00:43:33and lock into my dish
00:43:34to make sure I can
00:43:34get this all done
00:43:35in time.
00:43:35That's so stressful.
00:43:37Oh, shh.
00:43:39You all right?
00:43:39You all right?
00:43:40Grace,
00:43:41your time is up
00:43:42in 10!
00:43:449!
00:43:458!
00:43:467!
00:43:486!
00:43:495!
00:43:504!
00:43:513!
00:43:522!
00:43:531!
00:43:54That's it, Grace!
00:43:56Well done.
00:43:57Good job, girl.
00:43:58Wow, she only
00:43:59just made it, too.
00:44:01Oh, my God.
00:44:02That's so weird.
00:44:03That's so weird.
00:44:05I've finished cooking.
00:44:07Everyone else
00:44:07around me is still gone.
00:44:09I've been feeling
00:44:09so confident.
00:44:10I love my dish.
00:44:12But everyone else
00:44:13used the marmalade.
00:44:15Why not?
00:44:16You went full of the job.
00:44:17Absolutely beautiful, yeah.
00:44:18I was missing some citrus,
00:44:19so just give it a nice lip.
00:44:20Jane makes it
00:44:21and Jimmy eats it every day
00:44:23and it was absolutely delicious,
00:44:25so maybe I'm just wrong.
00:44:28What do I do now?
00:44:29Everybody else,
00:44:30your extra 15 minutes
00:44:32has started now.
00:44:33Come on.
00:44:33Come on, Richard.
00:44:34Come on.
00:44:35My hands are shaky.
00:44:38Yeah, I'm feeling it now.
00:44:40So 15 minutes left
00:44:41in the cook.
00:44:42My spatchcock's 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,
00:44:48ready to be glazed up.
00:44:50I'm going to 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 going to go amazingly
00:44:58in my tamarind caramel
00:44:59for my roast carrots.
00:45:01I need to be careful
00:45:02because every marmalade's different,
00:45:03so I don't want the marmalade
00:45:05to overpower the other flavours
00:45:06that I've worked really hard on
00:45:07in 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
00:45:15on the roasted carrots.
00:45:16I also put a little bit
00:45:17in my ravioli filling
00:45:18and I'm going to use it
00:45:20in my sauce.
00:45:21Three ways.
00:45:22Why not?
00:45:24That doesn't mean
00:45:25that 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.
00:45:35I've got my filling in the fridge.
00:45:38The carrots are roasted.
00:45:39So next, I'm going to create the ravioli
00:45:41and then I'm going to start on my sauce.
00:45:43To be safe in that first elimination
00:45:45would be a huge relief.
00:45:49Ten minutes to go!
00:45:52All right, I've got to stop waiting soon.
00:45:54Time to pull my trout out
00:45:55from the fridge.
00:45:56I have no idea
00:45:57how this is going to 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
00:46:06than I anticipated.
00:46:08Oh!
00:46:09That looks good, doesn't it?
00:46:11Hey!
00:46:12I'm overwhelmed with relief right now.
00:46:14That is the main feeling
00:46:15that I am feeling
00:46:16is just, like, relief.
00:46:18I've made my ricotta.
00:46:20Whoa, look at that.
00:46:21Oh!
00:46:22I've got my mulberry juice now,
00:46:24so I'm just going to play around with that
00:46:26and make, like, a nice vinegar
00:46:27to sort of cut through the fat of the fish.
00:46:30I've added the marmalade
00:46:32to my mulberry vinegar
00:46:33and 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
00:46:40because it's given my dish
00:46:41the X factor that it needed.
00:46:42Your extra time is up in five minutes!
00:46:46Whoo!
00:46:47Whoo!
00:46:48Whoo!
00:46:49Whoo!
00:46:50Whoo!
00:46:51Whoo!
00:46:54I'm loving my dish.
00:46:55The flavours are there.
00:46:57I love the cavallonero.
00:46:58It's so beautiful and vibrant.
00:47:00My bean puree,
00:47:02I put a lot of olive oil into it,
00:47:04so it's really nice and floral
00:47:07and the mulberry sauce,
00:47:09it's very earthy.
00:47:10I think it's going to work really well
00:47:12with the chicken.
00:47:13Oh, my gosh, I love it.
00:47:14It's delicious.
00:47:15I am really feeling
00:47:16that it's a really great dish
00:47:18and I really want to be the top dish.
00:47:20Oh, my gosh.
00:47:25Less than five minutes ago,
00:47:27I pulled my spatchcock out of the oven.
00:47:31The colour tells me
00:47:32it's not cooked until now.
00:47:34I'm a bit concerned
00:47:35about the cook of the spatchcock.
00:47:37At this point,
00:47:38I'm kind of panicking.
00:47:39What am I going to do?
00:47:42So I decided to pan-fry the spatchcock.
00:47:47I'm just trying to give it a bit of colour.
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
00:48:01to the judges.
00:48:03I'm just having my fingers crossed
00:48:05that 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.
00:48:27Ten fingers, ten toes,
00:48:29everything crossed.
00:48:30That extra few minutes
00:48:32is going to get me over the line.
00:48:40Hi.
00:48:42Just put your feet up.
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 will we.
00:48:50That's crazy.
00:48:53You're all cooking with whiskey marmalade
00:48:55and that means your extra time
00:48:56is up in three minutes.
00:48:58Three minutes.
00:48:59It's a hit single.
00:49:04It's the moment of truth.
00:49:06The chicken's been resting now
00:49:08and as I'm cutting it
00:49:09I can see the juices
00:49:10just flowing out of the breast
00:49:11so it's really juicy.
00:49:14Yes.
00:49:17I only want to be serving
00:49:18one half of it on the plate
00:49:20just to bring a little bit
00:49:21of sort of a finer dining look to it.
00:49:24Everything's fallen into place
00:49:25for this cook
00:49:26and now it's just getting it on a plate
00:49:27and getting it off the front there
00:49:28hopefully.
00:49:29Your extra time is up
00:49:31in one minute!
00:49:38One minute left.
00:49:39The snack truck is still in the oven.
00:49:42I'm just going to wait
00:49:42until the very last moment
00:49:43to take it out
00:49:44and just eat it.
00:49:45What?
00:49:46Because everything else
00:49:47is on the plate.
00:49:49Oh man.
00:49:51That's exactly what I would do.
00:49:53I've practiced so many
00:49:54mystery boxes at home
00:49:55and I really let my creativity
00:49:57run wild.
00:49:59To not only have my dish tasted
00:50:01but to win the first mystery box
00:50:02would just be amazing.
00:50:05Alright everybody!
00:50:0710!
00:50:089!
00:50:098!
00:50:107!
00:50:116!
00:50:125!
00:50:134!
00:50:143!
00:50:152!
00:50:164!
00:50:175!
00:50:185!
00:50:196!
00:50:19That's it!
00:50:22Come on!
00:50:24How did you guys feel?
00:50:26Good!
00:50:27I know, really.
00:50:29How did you guys go?
00:50:30I'm in, man.
00:50:31I'm done, mate.
00:50:32How did you go?
00:50:33I'm all right. I think my chicken may not be done.
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.
00:51:02As you know, we're only tasting
00:51:04the 10 most appealing dishes today.
00:51:07The first dish we'd like to taste belongs to...
00:51:18Casper!
00:51:28Wow, look at this.
00:51:33I did a spatchcock...
00:51:36with some roast carrots...
00:51:39and 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.
00:51:52OK, now we're talking.
00:51:53If it looks shiny, that's good.
00:51:54Oof.
00:51:56Nice.
00:51:57You have caught our attention.
00:52:00Let's dig in.
00:52:01Yeah, come on.
00:52:28Well, Casper...
00:52:30You talk the talk, and, my friend,
00:52:32you have walked the walk in such a big way.
00:52:36That spatchcock alone is, you know,
00:52:38up there with some of the best protein cooked
00:52:40that we've had 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,
00:52:49and it is just cooked through.
00:52:52It's what chefs, like, try and find
00:52:55every time they cook a piece of protein,
00:52:57and you've nailed it in your first mystery box.
00:53:00Then we get to everything else,
00:53:02and, mate, my gosh.
00:53:04Between the beautiful sweetness and depth
00:53:06that you've got in your spring onion civis,
00:53:09when you incorporate that with the tamarind caramel,
00:53:11which is just spiked with Jane's marmalade,
00:53:14that is 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.
00:53:25Yeah, I'm inspired.
00:53:27I thought the spatchcock was so moist and so delicious,
00:53:30and it was seasoned beautifully.
00:53:33This spring onion sauce is just incredible.
00:53:36Perfectly balanced.
00:53:37And then to have the tamarind on top of that
00:53:40was, like, just another explosion.
00:53:41I totally lost my cool eating that.
00:53:44The 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
00:53:58in 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
00:54:17and 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...
00:54:49Dot!
00:55:04What 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.
00:55:28Sounds more like a celebration of marmalade, maybe.
00:55:32A little bit.
00:55:34I've been practicing these since I was a kid.
00:55:38But, you know, when I knew I was hopefully going to be on MasterChef,
00:55:40I started doing it again on the weekends with my partner.
00:55:43And 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. Study.
00:55:49And did your partner, did she judge?
00:55:51She judged, so obviously I always won.
00:55:53So...
00:55:56Let's go.
00:55:57Okay.
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.
00:56:41There's a lovely sweetness to the whole dish that's really backed up by the sweetness of those roasted carrots.
00:56:46And 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 at the marmalade with the fish.
00:57:04Wasn'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 whisky in there, which is good.
00:57:11Scottishmen can always taste the whisky.
00:57:13A Scotsman will always find the whisky.
00:57:15Oh, yes.
00:57:16So well done. So 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. She's already really good.
00:57:48She's going to fly.
00:57:53Okay, guys.
00:57:54Next one to come over is...
00:58:06Arjuna.
00:58:07Yeah!
00:58:09Woo-hoo!
00:58:12Oh, my gosh.
00:58:13I'm so excited to present the dish.
00:58:16But, I don't know, suddenly I feel a lot of pressure.
00:58:21Changing something in the middle of the cook, it's quite risky.
00:58:26I'm just hoping that I've made the right decision.
00:58:46Arjuna?
00:58:47What have you made?
00:58:56Arjuna?
00:58:58What have you made?
00:58:59Mulberry sauce.
00:59:01Shall we try?
00:59:02Sauce up.
00:59:08Wow.
00:59:08Look at the colour of that!
00:59:10That's pretty deep, isn't it?
00:59:11Yeah.
00:59:15Wow.
00:59:16That looks amazing, Arjuna.
00:59:17Looks pretty elegant though.
00:59:18Yeah, like straight out of a bistro.
00:59:20The glaze on the spatchcock is fantastic.
00:59:24But how does it taste?
00:59:25Let's see.
00:59:26That's the big thing.
00:59:27Yes.
00:59:54Arjuna.
00:59:55Changing your dish from the trot to the chicken, I 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.
01:00:08Oh!
01:00:09I don't care whatever happens, I 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.
01:00:20Well done.
01:00:20Oh, 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.
01:00:30You 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, it was dynamite.
01:00:54You've done a brilliant job of it.
01:00:56You are right up there for Top Dish Girl.
01:01:09That 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 flavor of the mulberries.
01:01:33I'm feeling super nervous.
01:01:35Only ten dishes are going to be chosen to be tasted today.
01:01:38But everyone is just amazing.
01:01:43I've made a marmalade and tamarind carrot cake with a mulberry and thyme ice cream.
01:01:49I 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 let me down at all.
01:02:03Hats!
01:02:04I've made southern fried spatchcock, creamed cavallonero and mulberry and tamarind glazed carrots.
01:02:10Fried spatchcock.
01:02:11The cook on it's delicious.
01:02:13Really well seasoned.
01:02:15Love the flavor 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!
01:02:27You can just put that there.
01:02:28Thank you, Hannah.
01:02:29No, I'm kidding.
01:02:31I have made a butter cake with a thyme syrup, a mulberry jam and a Swiss buttercream.
01:02:41Hannah, that's good cake.
01:02:43The herbs really set it aside from other sort of cakes.
01:02:46Yep.
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.
01:02:51Yeah.
01:02:53I want to be tasted really badly today because I want to be in contention for that immunity
01:03:00spot.
01:03:01All right.
01:03:02Only three dishes left to taste.
01:03:05Pressure.
01:03:09Min, we'd love to taste your dish next.
01:03:15Come on, Min.
01:03:20Min, tell us what you made.
01:03:22I've made an oven-roasted tamarind chicken with roasted carrots and sautΓ©ed 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.
01:03:37How did you find that first mystery box?
01:03:40It 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.
01:04:04Yeah, right.
01:04:06Yeah.
01:04:07Shall we try?
01:04:08Ooh, the pressure.
01:04:09Okay.
01:04:17Ooh.
01:04:19Go, look.
01:04:36Oh, come on, Min.
01:04:41I think it might be perfect
01:04:46It's definitely cooked
01:04:47It is?
01:04:48You can breathe again
01:05:14It's quite a simple dish
01:05:19But when you do it this well
01:05:20No one cares
01:05:23I think you've done everything
01:05:24Really really well
01:05:25The carrots are beautifully tender and sweet
01:05:28The cavallon arrow still has a tiny bit of bite
01:05:31And then that sauce
01:05:33Is 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
01:05:47Thank you
01:05:48I like a good sauce
01:05:49And I would have a shot at this sauce
01:05:53It's so red and so beautiful
01:05:55I expect it to be really sweet
01:05:56But 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
01:06:08No, 100% 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
01:06:13Buy me in
01:06:14But 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
01:06:39It's such a validation of me being able to do something like that in the future, hopefully
01:06:44Next up, we'd like to try the dish from
01:06:50Alita
01:07:00Oh, okay
01:07:01She's here to play
01:07:03She's here to feed
01:07:04I have made you souffle pancakes
01:07:09With a rock star mulberry sauce
01:07:14Yup, we're into that
01:07:16Look at this
01:07:16Oh
01:07:18Look at that
01:07:19It's like a piece of art
01:07:19It does
01:07:20It does
01:07:21How that mulberry sauce is like splitting out through that custard
01:07:25That looks unreal
01:07:30Okay
01:07:54Alita, 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 mulberry sauce
01:08:05I am so here for those elements
01:08:07You haven't overthought it
01:08:08Three 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 mulberry sauce just was a perfect balance
01:08:18And I love that the mulberries are the style
01:08:21I like the time and the custard too
01:08:23And the marmalade in there, a stroke of genius
01:08:26I'm glad we thought of it
01:08:26Yeah, yeah
01:08:28Good team
01:08:29Who?
01:08:31Yes
01:08:31Guess what?
01:08:32What?
01:08:33I am flabber
01:08:35Gusted
01:08:37Custard
01:08:38Oh, oh
01:08:40Flabber is gusted
01:08:42This is really good
01:08:44It's excellent
01:08:46Thank you
01:08:47Well done, Ali
01:08:47Thanks, Alana
01:08:48I'm definitely
01:08:48Thank you
01:08:49Thanks, Alana
01:08:56This 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
01:09:42We'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
01:10:13So, Annabelle, what have you done?
01:10:14I have done a cured rainbow trout
01:10:20With a mulberry and marmalade vinegar
01:10:24There you go
01:10:26Yes
01:10:27And some chicken skin salt
01:10:31And then some ricotta on the plate as well
01:10:33Wow
01:10:34Shall we try?
01:11:02It's just fantastic
01:11:06Delicious
01:11:07What I like very much is the combinations 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
01:11:20Thank you so much
01:11:22I think it's the most delicious cured fish I've ever had
01:11:32That means a lot
01:11:34Thank you
01:11:34Because I actually follow you on Instagram
01:11:36And when Jimmy was in hospital
01:11:38And you were bringing him in food every single day
01:11:41I'd like check my Instagram and be like
01:11:42I know hospital food sucks so that's like
01:11:46This is delicious
01:11:48The chicken skin is a stroke 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?
01:12:07That is the biggest compliment I have ever received for my cooking
01:12:12I 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
01:12:34Let's say a huge thank you to our special guests
01:12:38Give it up for Jane and Jimmy Barnes
01:12:50We've 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
01:13:02If we call your name
01:13:04Please step forward
01:13:09Eliana
01:13:18Casper
01:13:27And
01:13:35Annabelle
01:13:43It was close
01:13:47But
01:13:50The one dish we couldn't go past
01:13:55Was cooked by
01:14:00Casper
01:14:11I 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
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
01:14:42Is the toughest
01:14:46Tomorrow night
01:14:49Someone'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
01:14:59And
01:15:00Whose dish
01:15:02Astonishes the judges
01:15:05OMG
01:15:09How did you do that?
01:15:11Until the滞車
01:15:13Wha
01:15:13phir
01:15:15bah
01:15:17The
01:15:17The
01:15:18The
01:15:19The
01:15:19And
01:15:21the
01:15:21You
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