- 6 hours ago
2026.S18E04
Category
📺
TVTranscript
00:00:01Previously on MasterChef Australia, 40 talented home cooks battled it out.
00:00:09Wow, there is some stiff competition here today.
00:00:12For only 24 spots in this year's competition.
00:00:16I'm putting my whole dream on the line.
00:00:19You're making a sandwich? Yeah.
00:00:21The fight for a white apron was intense.
00:00:26I've never had anything like that.
00:00:28That is delicious.
00:00:31That is as good as it gets in this kitchen.
00:00:33Because it's fantastic!
00:00:36It is frio!
00:00:38And 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
00:00:57will bring down the house.
00:01:13Oh!
00:01:15That's awesome!
00:01:17I'm so excited!
00:01:18Yay!
00:01:21Oh my goodness!
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.
00:01:39And I think we just want to keep going further and further and further.
00:01:42Ah, yay!
00:01:44Here we go!
00:01:48What is it?
00:01:51What is it?
00:01:52What is it?
00:01:53What 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?
00:01:56What is it?
00:02:00Here we go!
00:02:02The first thing that catches my eye are these beautiful little house-shaped boxes.
00:02:12I don't know what's happening today, but whatever it is, it looks exciting
00:02:27Why guys good luck welcome everybody to your very first ever mystery box
00:02:46There is the cutest little mystery box houses. I'm already thinking what does this mean and also can I take
00:02:53one of these home?
00:02:57There's quite little mystery box and this gorgeous country-style kitchen are a clue
00:03:04This week we're celebrating home cooking
00:03:09I am so relieved when I hear that the mystery box is about home cooking
00:03:14Home cooking is right up my alley
00:03:18This mystery box has been set by not just one but two very special guests
00:03:27They are the ultimate home cooks following the seasons growing much of their own produce from their epic garden
00:03:36sourcing local ingredients
00:03:38And they've just released their second cookbook
00:03:41She is an incredible home cook and he is an australian rock icon
00:03:52Give it up for jane and jimmy bong
00:04:17Oh my god, it's jimmy barnes and jane barnes walking into the kitchen and i'm about to cook for them
00:04:25Oh my god, it's jimmy barnes and jane barnes walking into the kitchen and i'm about to cook for them
00:04:27Because i am such a massive fan
00:04:31I've seen jimmy about four times
00:04:39I've seen jimmy about four times
00:04:41They are legends i grew up listening to jimmy barnes
00:04:44My mum would just have it playing all day every day when we were kids
00:04:50This is so exciting
00:04:55I have a confession i actually don't really know who they are
00:04:59Um i think i'm a little bit too young
00:05:01Jay and jimmy welcome to the mastership kitchen
00:05:05It's so good to have you guys here
00:05:06That was a reception huh?
00:05:08That was nice
00:05:08Well you've had a few standing hours but that was right
00:05:10I was about to start singing
00:05:13Well you know you lit up when jimmy and jane walked in
00:05:17I'm a little bit gobsmacked and shell shocked
00:05:19It's amazing to meet you
00:05:21Oh that's nice to meet you
00:05:24Most 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 uh 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 your garden is like next level
00:05:44Before covid we had a little you know small vegetable patch
00:05:47Few herbs
00:05:47During covid it turned into a market garden
00:05:50Oh nice
00:05:50And uh it's a beautiful garden
00:05:51And we grow 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
00:06:00We dug up 104 kilos of potatoes
00:06:04Last year
00:06:06As a Scotsman that's like heaven
00:06:09We've got an orchard
00:06:10We've got a beautiful rose garden
00:06:11Which is a great place to sit and think about what you're going to cook
00:06:13Beautiful
00:06:14One 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
00:06:23But 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
00:06:33I'm really into music
00:06:34I play music
00:06:35I write music
00:06:35And so this is kind of a great marriage for me
00:06:40I mean you've both had a connection for many years now
00:06:43Being a very close friend of jock's
00:06:45Yeah, yeah
00:06:48I remember the first time I met him in Irana
00:06:50I went to Irana
00:06:52And the food was just out of this world
00:06:56It was like another level
00:06:58And he came out and he was just
00:07:00It's like he was a rock singer
00:07:01Yeah
00:07:02He was so, you know, passionate and enthusiastic about his cooking
00:07:05He made us eat ants
00:07:06And he made us eat ants
00:07:09But he used to come and he'd come into the house
00:07:11And we'd sing and cook together
00:07:12And him and jimmy would fight when they were cooking
00:07:13It was good
00:07:16There'd be some serious battles there
00:07:17There 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 jimmy and jimmy are talking about food
00:07:27You can obviously tell that they're so passionate about growing their own produce
00:07:31And all about that farm-to-plate lifestyle
00:07:35Which I love too
00:07:36So hopefully this is winning today
00:07:39Right
00:07:40You ready to see what jimmy and jimmy have got in store for you?
00:07:43Yes
00:07:43Head back to your benches, let's go
00:07:51Okay, we all ready?
00:07:53Yes
00:07:53Well, you can lift your lids now
00:07:56Wow
00:07:56Oh my god
00:07:58Oh my god
00:08:00Oh my god
00:08:01Very purple
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
00:08:17And mulberries are in season
00:08:20Here we've got some red azuki beets
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
00:08:28One of my favourites, yes, in Thai cooking
00:08:31Cavalloneiro
00:08:32Some Dutch carrots
00:08:34We've got some shallots down there
00:08:38Thyme
00:08:38Is that the thyme?
00:08:39Yes
00:08:41A rainbow trout
00:08:43Which I caught myself
00:08:46And
00:08:47What is that?
00:08:48This is an unusual Scottish element
00:08:52It'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, use it like an icing sugar
00:09:03Oh my gosh, I 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 one of 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 Jimmy's mystery
00:09:33box
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 to be safe from tomorrow's first elimination
00:09:49But
00:09:52You really need to bring your A-game to impress these two legends
00:09:57Because today
00:09:59We will only be tasting the 10 most appealing dishes
00:10:07So only 10 dishes are going to be chosen to be tasted today
00:10:11In the master chef kitchen at this stage of the game
00:10:14With so many inventive and interesting cooks in here
00:10:17It's going to be tough to stand out from the pack
00:10:22Stay 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 found from singing and cooking
00:10:30And I think from watching my wife and eating Jane's food for years
00:10:33Cooking with love
00:10:34If you put love into the food
00:10:36It comes out
00:10:38And taste
00:10:39Taste along the way
00:10:41Taste along the way
00:10:41Oh yeah
00:10:43Good luck
00:10:44Your time starts now
00:10:46Come on
00:10:46Come on
00:10:47Come on
00:11:00Wrong Ben
00:11:04I'm a massive fan of Jimmy
00:11:05My dad was a bricklayer
00:11:06And he would come home, beer in hand, cook on the barbie
00:11:09And he always had, you know, Aussie music playing
00:11:12So Jimmy was definitely on high rotation
00:11:14and can't really believe it's here.
00:11:15I'll be making southern fried spatchcock
00:11:18with creamed cavallonero
00:11:20and some tamarind and mulberry-glazed carrots.
00:11:23First mystery box today,
00:11:25I 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,
00:11:41which actually tasted really cool.
00:11:42Kind of like sherbet.
00:11:44Oh, top dish today.
00:11:45Everyone wants that.
00:11:48Today I'm thinking because it's home-cooked challenge,
00:11:51the ultimate home-cooked meal for me
00:11:52is sort of weekends in the kitchen with grandma
00:11:55making 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
00:12:01because I know if they do,
00:12:03I've got one hand on 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 nice. It was a nice welcome, yeah.
00:12:21So sweet.
00:12:22I lost it.
00:12:22And you've chosen some beautiful ingredients inspired by your garden.
00:12:26What 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.
00:12:33For 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.
00:12:44Me too.
00:12:44I don't know how they're going to do it yet.
00:12:46When 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 box.
00:12:52Extra points for the rock.
00:12:53Yeah, yeah, that's right.
00:12:55Just how you use it.
00:12:56Now, you know, they're going to have to get the feel for it.
00:12:58We are going to be open to find out exactly who they are.
00:13:01How can they improvise?
00:13:03And 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'm watching it.
00:13:07I go, oh my God, another 10 minutes.
00:13:09Yeah, yeah.
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, I try it.
00:13:18It's very exciting, isn't it?
00:13:20You never know who's going to walk through those doors.
00:13:22How iconic.
00:13:24First mystery box, we have Jimmy and Jane Barnes in the building.
00:13:28This is beyond.
00:13:30I have practiced mystery boxes leading up to MasterChef.
00:13:34My partner and I are watching the episode, pausing it, running to the supermarket.
00:13:38Find the ingredients and then we were on for the mystery box challenge.
00:13:43I have been leading up to this moment my whole life.
00:13:48Hi, guys.
00:13:48Hi, guys.
00:13:49How are you?
00:13:50I'm so great.
00:13:51How are you?
00:13:51I'm good.
00:13:53I'm thinking of carrot ravioli.
00:13:55Okay.
00:13:56So 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.
00:14:04That's beautiful.
00:14:05That 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.
00:14:08With definitely some time, maybe some of those beautiful greens.
00:14:11Yeah, the carrot pops are amazing.
00:14:14They are.
00:14:14People don't use them.
00:14:15They just throw them out.
00:14:16Yeah.
00:14:16I was hoping for a pasta.
00:14:18Jimmy used like pasta.
00:14:20Oh, great.
00:14:21Oh, yeah, yeah.
00:14:22He 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.
00:14:28Bye.
00:14:29If Jimmy wants pasta, Jimmy's getting pasta.
00:14:32It needs to be good.
00:14:39Jane 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.
00:14:48There 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.
00:15:00So building dishes is almost like an engineering exercise.
00:15:04I went to uni and I studied aeronautical engineering.
00:15:07You really need an analytical mindset.
00:15:09You need to understand the problem.
00:15:11And then you also need to 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 utilize my engineering background with my passion for cooking.
00:15:25So I decided to build a pizza oven.
00:15:28The outside of the pizza oven is reclaimed termite mounds.
00:15:32And then on the inside, you've got like an aerospace-grade heat blanket.
00:15:37And after that, I made my own Damascus steel knife.
00:15:43I've got a little logo on there that's me.
00:15:45It's a little ghost.
00:15:46Yeah, it's kind of just like an expression of me in a knife, which I like.
00:15:50Being a bit of a food nerd, I like to think I also have a good creative side.
00:15:54So I can 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.
00:16:07So now I'm thinking, what can I sort of build around that spatchcock that I think would go well with
00:16:12it?
00:16:12And how can I elevate that for the MasterChef kitchen?
00:16:22It's home cooking week.
00:16:24I cook almost every day.
00:16:26That's my happy place.
00:16:28I 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.
00:16:52I'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.
00:17:08I genuinely value all different kinds of foods and ingredients, just because when I was growing up, the food was
00:17:16pretty 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!
00:17:31After growing up, I traveled a lot.
00:17:34I lived in Ireland.
00:17:35I lived in Scotland.
00:17:37And now in Australia, for the past seven years, I feel like I've collected all the different tastes and flavors
00:17:43from all these different countries.
00:17:45I just go to someone, I'm like, how do you cook with this?
00:17:48I'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, I'm going to make pan-seared rainbow trout, a zuki
00:18:04bean puree,
00:18:04a frisbee caballanero, and some mulberry sauce.
00:18:10Knowing there's going to be only 10 dishes that's going to be tasted, I feel a lot of pressure.
00:18:16Every cook in the kitchen, I feel like I'm learning so much, so I want to stay here as long
00:18:22as I can.
00:18:26All right, let's go.
00:18:28As soon as I said home cooking today, I definitely thought of cooking at home with my mum.
00:18:34Let's go.
00:18:36My mum is a beautiful cook.
00:18:38I've pretty much learned everything that I know about food from her.
00:18:41Our family dinners are always very extra.
00:18:48She's always trying something new, tweaking things, making up things as she goes along.
00:18:55The prawns are done! The prawns are done!
00:18:59And that's how I've learned to cook.
00:19:01Just like her, I use my gut instinct when it comes to cooking.
00:19:06That is definitely how I'm going to approach today's challenge.
00:19:10You know, keeping quite fluid, using my instincts, and just sort of switching stuff up as I go along.
00:19:16I'm working on my velouté, and I filleted my fish.
00:19:20I haven't got a super clear dish in mind yet, but it'll come.
00:19:25Hey, Grace!
00:19:26Hey!
00:19:27First mystery box!
00:19:28How you going?
00:19:29What are you making?
00:19:30I am thinking today, at the moment, a fillet of the rainbow trout.
00:19:35Maybe with a little velouté of sorts.
00:19:37Maybe some caballon air in there.
00:19:39Maybe with some little grassini on the side.
00:19:41Haven't decided yet.
00:19:46When you say you haven't quite decided yet, when do you decide on your final thing?
00:19:50I tend to use my instincts a lot.
00:19:55And sometimes your instincts aren't really there until the dish is closer to being done.
00:20:00So we'll just sort of have to say.
00:20:02We're only tasting the ten most appealing dishes.
00:20:04Time is everybody's enemy here, is it?
00:20:06Good luck, Grace.
00:20:07Good luck with it.
00:20:08The judges seem a little bit freaked out that I haven't got a fully formed dish quite yet.
00:20:13I might.
00:20:15No, I'm a bit worried.
00:20:17And there is an hour to go, so maybe I should probably also be a little bit concerned.
00:20:32Everybody, you've got one hour.
00:20:35When did that happen?
00:20:36Come on, everybody!
00:20:42Jimmy, I've got to be honest, I thought your time call would be louder.
00:20:47No, but I've been nice.
00:20:49Oh, really?
00:20:50Yeah.
00:20:52I am a huge rock chick.
00:20:54I love rock music.
00:20:55And I listen to Jimmy Barnes and Cold Chisel all the time.
00:21:00Not in my wildest dreams did I ever think I would be cooking for Jimmy and Jane Barnes.
00:21:05I'm feeling very excited about this mystery box.
00:21:08These ingredients we grow on our family farm and this is just screaming my family home cooking.
00:21:16My current role is a chief operating officer of a tech company in Melbourne.
00:21:20I feel very rewarded by my job, but my passion for cooking is next level.
00:21:26This is my farm and 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
00:21:38farm.
00:21:38Let's see how juicy the passion fruit is.
00:21:41Oh, she's a tough one.
00:21:48My world often is like a mystery box.
00:21:51Hi.
00:21:55Hi, Chivies.
00:21:57What's happening here?
00:21:58So I'll walk out into our orchard or into our veggie patch and see what we have growing there.
00:22:04Look at this beautiful leaf so that I can pull that into the kitchen and cook up something really yummy
00:22:10for the family.
00:22:13That looks beautiful.
00:22:17I just want to make sure that I cook something creative enough and inspiring enough so Jimmy and Jane taste
00:22:23my food.
00:22:25Alita, hi.
00:22:27I saw you getting a little bit flustered seeing Jane and Jimmy.
00:22:31More Jane than me.
00:22:34So 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 are 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, I was underneath the net just like eating
00:22:51all of the mulberry.
00:22:52What's the, what's the thing that could go wrong?
00:22:54Um, this can not souffle.
00:22:55Yeah.
00:22:56And how often does that happen?
00:22:58Dunno.
00:22:58First time doing souffle pancakes.
00:23:01Oh my God.
00:23:02Good luck with that.
00:23:03Cheers, bro.
00:23:05Everybody knows that a normal pancake is quite flat.
00:23:08With a souffle pancake you want to aim for some height.
00:23:12I've only made standing pancakes before.
00:23:14Souffle pancakes I've never done.
00:23:17So it might be risky, but I hope that they hold their shape and I get a really nice stack
00:23:23on those pancakes.
00:23:24So good you're right in there, Jimmy.
00:23:27You really do love to cook, you can tell.
00:23:29Yeah, I do.
00:23:30I like it.
00:23:30It's awesome.
00:23:34Petro.
00:23:35How's it going man?
00:23:36How are ya?
00:23:37Good.
00:23:37Good.
00:23:38Are you a Jimmy Barnes fan?
00:23:39Yeah.
00:23:40Yeah.
00:23:40I have to 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 between cooking and music?
00:23:45Oh, 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.
00:23:49It's all about the balancing, yes.
00:23:50It's all about the balancing, yes.
00:23:51It's the same as balancing out ingredients.
00:23:53What are you doing with all this?
00:23:54What's going on here?
00:23:54I'm going to do a trout fillet.
00:23:56I'm going to make like a mulberry and thyme glaze.
00:23:59Go.
00:24:00I've got some charred spring onions that are going to go on top.
00:24:03And then I'm going to do like a cream sauce.
00:24:05I'm excited.
00:24:06Good luck brother.
00:24:07I think you got it.
00:24:08Hi Jack.
00:24:09Hey guys, how you doing?
00:24:10Hi Jack.
00:24:11Lovely to meet you.
00:24:12I've gone sweet today, so I've just got to lay in sponge with the mulberry curd.
00:24:16And then hopefully finishing it with an Italian meringue.
00:24:18Sounds good Jack.
00:24:20Cheers.
00:24:21Jackie.
00:24:22I am actually going to do a azuki bean creme brulee today.
00:24:27Whoa.
00:24:28Yeah.
00:24:29And then hopefully I get a little bit of your rock sugar dusting on top.
00:24:33So you're going to brulee the rock sugar on top.
00:24:36I love it.
00:24:37I knew this was a good ingredient.
00:24:39Exactly.
00:24:40We never doubted you Jimmy.
00:24:41I've got terrible sweets.
00:24:43I love sweets, so I'm really looking forward to this.
00:24:45Yeah, same here.
00:24:52Sorry, that vinegar is crazy.
00:24:54My mum always says the best plate of food that you can have is a beautifully cooked piece
00:24:58of fish and a salad.
00:25:00So I've sort of just gone with that mantra in my head.
00:25:03I'm thinking about really heroing these ingredients, because that's what home cooking is to me.
00:25:09I have finally decided on a dish which will hopefully make the judges happy.
00:25:15I am making a pan fried fillet of this beautiful rainbow trout.
00:25:20And I'm going to use the rest of the fish as well as the spatchcock and a couple of the
00:25:24vegetables to make a stock.
00:25:26And then use the stock to make a velouté style sauce.
00:25:31A 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.
00:25:44A 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.
00:25:55My dough.
00:25:56I'm looking good for time.
00:25:58So, yeah.
00:25:59I'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.
00:26:09So it would definitely mean a lot.
00:26:11Can I borrow some of your hot water?
00:26:13Yeah.
00:26:13Woo, hot.
00:26:15I'm making tamarind glazed spatchcock, sauté cavallero, and oven-roasted carrots with a tamarind sauce.
00:26:23Yes, it is all about the sauce.
00:26:25That tamarind kind of sweet, sour, salty flavor profile is something that my wife and I like at home.
00:26:35Home life for my wife and I is quite simple.
00:26:38There's only two of us.
00:26:40We have a cat.
00:26:41This is me trying to do work.
00:26:44Someone, someone, I won't mention names, trying to prevent me from doing work.
00:26:50Most 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?
00:27:00And carbs really don't have much flavor.
00:27:02So the only way to flavor what you eat is through the sauces.
00:27:06And that's why I give so much attention to making sauces that taste amazing.
00:27:12My food dream is to have my own range of sauces and condiments showcasing Malaysian flavors.
00:27:21So if that ever happened, my wife would just flip.
00:27:27Honestly.
00:27:30With this tamarind sauce, I've added mulberries, the tamarind, the spring onion, and the thyme.
00:27:36Because I'm going for a sweet, sour, salty taste.
00:27:42I'm certainly feeling limited with ingredients I have.
00:27:45Because normally I'll have like fish sauce and soy sauce and those kinds of background flavors that give me that
00:27:50saltiness, that umami flavor.
00:27:52Today, I'll have to adapt it as I go along to get it to the flavor profile I want it
00:27:56to be.
00:28:00It's taking a little time, but I think I finally got the concept for the dish finalized now.
00:28:04I'm cooking a spatchcock with a spring onion soubise.
00:28:10A soubise is a variation on a French mother sauce.
00:28:13It's like an onion-based bechamel.
00:28:15Tripled mulberries, tamarind caramel, some roast carrots as well.
00:28:20So it's kind of just like doing a mini roast dinner, I think.
00:28:23I've got my stock on with a soubise.
00:28:25Smelling good already.
00:28:27Mmm.
00:28:30Tasting the Edinburgh Rock.
00:28:31At the end of the day, it is basically like a crystallized caramel.
00:28:35So I'm thinking, you know, what do those flavors typically go well with?
00:28:38I'm going to ask, how is it?
00:28:40Pretty good, Edinburgh Rock.
00:28:41Yeah, yeah, yeah.
00:28:42What are you tasting?
00:28:43Definitely getting that, like, little bit ginger in that.
00:28:46Yeah, it's a bit, yeah, it is.
00:28:47That's right, yeah.
00:28:48Tamarind caramel with that.
00:28:50Oh!
00:28:50Put a 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 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, it does sound really good.
00:29:09Hearing Jimmy saying he was really excited to try it gives me a lot of hope that I might
00:29:13be up there as part of that tender.
00:29:18Whoa!
00:29:19Nearly 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
00:29:34she creates.
00:29:35And Jimmy actually was like a patient in our hospital.
00:29:38She'd make him lunch every day because hospital foods obviously rank.
00:29:42I 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.
00:29:55We're super time critical.
00:29:56Life or death situations, that is just our norm.
00:30:00It takes a lot from you.
00:30:02This is going to sound a bit corny.
00:30:03MasterChef was such a source of happiness throughout such a tough time.
00:30:08So I'd come home, I'd drop my scrubs at the door, I'd walk in, I'd have a shower, I'd
00:30:13turn the TV on, MasterChef would be on and I'd cook some dinner and that just like really
00:30:17gives me so much joy.
00:30:20I love cooking.
00:30:22I love cooking.
00:30:22Being able to like slow down in the kitchen and you lose the feeling of like anxiety
00:30:26and fear.
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.
00:30:41Such a little fish.
00:30:43I don't want to play it safe today.
00:30:45I need to pull something out of my back pocket that's going to wow the judges.
00:30:49So pressure's on, feeling it.
00:30:54Oh tell me, what are you doing?
00:30:57I'm going to take the fillets off and cure them in mulberry and salt and sugar and some
00:31:03of the white parts of the spring onion.
00:31:05I'm going to make a mulberry vinegar.
00:31:07I'm going to make some ricotta and then just pipe little dots on the fish.
00:31:12That's very brave.
00:31:13That's fantastic.
00:31:14That's what I'm going for this season brave.
00:31:17I'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.
00:31:26I like that.
00:31:27Filleting this rainbow trout, I am struggling.
00:31:30Bones are just so fine.
00:31:32I need to be able to get those fillets off really, really neatly.
00:31:35And there's not really a lot of room for error.
00:31:37It's such a small little fish.
00:31:39It doesn't look like I've butchered a fish before, but I actually have.
00:31:42I'm a little frazzled.
00:31:44I'm a little flustered.
00:31:45When you're served cured trout, you're expecting these beautiful, delicate pieces of trout
00:31:50that look beautiful.
00:31:53Mine don't look like that.
00:31:55Oh.
00:31:56Oh my God.
00:31:58Mess this up.
00:31:59I can feel John Kristoff just like watching over my shoulder at my every move like a hawk.
00:32:05And it is adding to this pressure.
00:32:07I am so stressed.
00:32:10We only have one fish, so I can't start again.
00:32:14Oh golly.
00:32:15If I don't feel this fish properly, there is a chance that I will miss out on getting my
00:32:21dish tasted today.
00:32:21Which 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.
00:32:51I'm not happy with how these fillets look.
00:32:54They are like JC, don't look a muffin-ish.
00:32:56But I just need to get the cure on.
00:32:59So 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 it
00:33:09that
00:33:10really beautiful pop of purple.
00:33:12See you later little buddy.
00:33:13I'm sorry.
00:33:15The fish is in the fridge curing, so now I can move on to my other elements.
00:33:19Oh there's a neck on here.
00:33:20I need to get that skin off the spatchcock and get it in the oven so that it can go
00:33:24nice
00:33:25and crisp and I need to crack on with my ricotta.
00:33:27Getting his jacket off.
00:33:28Whoa.
00:33:30So I'm going to make the skin all crisp in the oven.
00:33:32Oh.
00:33:32Like a proper jaski.
00:33:34Come on guys.
00:33:35Keep moving.
00:33:36Fifteen minutes to go.
00:33:38Allez, allez, allez.
00:33:42Today we're having a celebration of carrots in like a ravioli.
00:33:45I've got some carrots roasting, some ricotta on.
00:33:49I need to start working with the pasta dough.
00:33:52That's alright.
00:33:54Hello.
00:33:55You okay?
00:33:56Yes.
00:33:56Guess you must be very comfortable today, no surely?
00:33:59Your type of food I guess?
00:34:00This is my type of food, yes.
00:34:01So I'm just, you know, staying calm.
00:34:04Right everybody, listen up.
00:34:09We 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.
00:34:18Jimmy Vons has a little surprise for you all.
00:34:23Uh-oh.
00:34:26Oh no.
00:34:27Whoa.
00:34:30I couldn't come here without bringing you something special.
00:34:34Something close to my heart.
00:34:35Oh!
00:34:36Oh!
00:34:37Really special.
00:34:38Jane cooks this for me.
00:34:39And I eat this every single day at home.
00:34:43This is whiskey marmalade.
00:34:45Oh!
00:34:46Oh!
00:34:48Oh!
00:34:49Oh!
00:34:50Oh!
00:34:51Okay.
00:34:52Okay.
00:34:53And if you use this in your dish, you'll get an extra 15 minutes.
00:34:57Oh!
00:34:58Look, they're coming up, they're 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
00:35:09of your cook time.
00:35:10Oh, yeah.
00:35:10That'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
00:35:20then you're done and dusted.
00:35:23Choice is yours.
00:35:28Come and have a jar, have a taste, and then we'll make your mind up.
00:35:32Nice, huh?
00:35:33Whiskey marmalade.
00:35:34Whiskey marmalade?
00:35:35What is that?
00:35:37Whiskey marmalade.
00:35:38Yes, I will.
00:35:39A low pasta sauce.
00:35:43If we don't use it, can we take it home?
00:35:46Oh, yum.
00:35:47Eating the whole jar does not count as using it in your dish, just to be clear.
00:35:53It's a good taste, but it's a strong marmalade.
00:35:55It's strong.
00:35:56How are you going?
00:35:57Good.
00:35:58Happy?
00:35:59Yeah.
00:36:00For my souffle pancake dish, that rockstar mulberry coulee is reducing and it is tasting amazing.
00:36:07My custard is beautiful, decadent and creamy, but it's just a stock standard custard.
00:36:13But I'm going to add the marmalade.
00:36:16Oh, how was that?
00:36:17Woo!
00:36:18I couldn't have asked for a better ingredient.
00:36:20Oh, yum.
00:36:22Okay.
00:36:22Alright, okay.
00:36:27My souffle pancakes are in the pan and bubbling away.
00:36:34If they don't rise properly, I do not have a backup plan.
00:36:38So that'll be dish over.
00:36:41They are rising perfectly.
00:36:43They souffle!
00:36:45Do as many as you can.
00:36:46In case they do what souffles sometimes do.
00:36:49I mean, I hope it doesn't.
00:36:51I hope it doesn't.
00:36:51You're going to stay souffle.
00:36:53Stay.
00:36:53Stay souffle.
00:36:57Have you tried it?
00:36:58It's so yummy.
00:36:59Are we adding?
00:37:01We're adding.
00:37:02We're doing it.
00:37:02Fuck yourself, brother.
00:37:04Yeah, I am.
00:37:04I love that.
00:37:05So, Jimmy, news 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.
00:37:19Then I'm using my cream cavallonero.
00:37:21Certainly, 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 Pompot.
00:37:35So, two spots.
00:37:37Gets a little pizza.
00:37:38My arm's getting sore.
00:37:40I'm going left.
00:37:41I'm going to put the marmalade in with my carrot cake batter.
00:37:44I think it should give that beautiful sweetness,
00:37:46but also a bit of tart, which it needs.
00:37:48I need to get this cake in the oven pretty ASAP.
00:37:51I think I actually needed that marmalade.
00:37:53You reckon?
00:37:54Yeah.
00:37:54I was actually looking for a lemon.
00:37:56So, this is perfect.
00:38:00Oh, man.
00:38:01Yeah, great.
00:38:02Send me in.
00:38:03The lemon and the whiskey, just pull everything back.
00:38:05Not too sweet.
00:38:06Not too bitter.
00:38:07This is really superb.
00:38:08This is amazing.
00:38:11We're going to join them.
00:38:13Sorry, we've been very busy up the front end.
00:38:15You waited.
00:38:15You waited for us.
00:38:16We're working hard here.
00:38:17Come in.
00:38:17Recipe please, Jane.
00:38:18That is so unbelievably good.
00:38:20What makes it is just a mixture of the lemon.
00:38:23Is this in the book?
00:38:24Yeah.
00:38:25Yes, it is.
00:38:26I'm just wondering when I can pop over.
00:38:28Anytime.
00:38:29Anytime.
00:38:30Anytime.
00:38:31I've never told you you're a very lucky man.
00:38:33I know.
00:38:35I 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.
00:38:47I think that's okay.
00:38:48They 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.
00:39:00And it tastes really good.
00:39:01Oh my God.
00:39:02Get that off.
00:39:02It tastes like covalonero.
00:39:04But it also has this like umami from the spatchcock and from the other vegetables.
00:39:09Ooh.
00:39:09And I'm thinking the intensity of the whiskey and citrus flavours will definitely overpower
00:39:15the sauce and more importantly the fish.
00:39:17So I'm definitely not going to use it.
00:39:19Can I have a show of hands?
00:39:21Who's using the whiskey marmalade?
00:39:32Actually who's not using it?
00:39:34Yeah that's easy.
00:39:35Grace?
00:39:35Grace.
00:39:36Grace?
00:39:37Are you alright 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.
00:39:49I'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 whiskey marmalade, 24 minutes to go.
00:40:22But who's counting?
00:40:24I am.
00:40:27Oh.
00:40:28This marmalade has so much flavor.
00:40:31Mmm.
00:40:32There's citrus.
00:40:32There's a bit of whiskey in the end.
00:40:34It's not too sweet, which is great.
00:40:36Oh my God.
00:40:38A whiskey marmalade.
00:40:40My grandmother used to make a very similar one.
00:40:43So I really want to use it.
00:40:46But I don't really see how it's going to work with a trout.
00:40:50Um.
00:40:52I literally, I start questioning myself.
00:40:55Maybe trout is not the best option for this dish.
00:41:04Spashcock 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 spashcock.
00:41:17I need to butcher it.
00:41:18I need to cook it perfectly.
00:41:19Oh, whoa.
00:41:21That's a major change.
00:41:22I know.
00:41:25So we took 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 whiskey marmalade.
00:41:46And you have three minutes to go.
00:41:50Get that thing off.
00:41:52There's still time to use the marmalade.
00:41:56Nah, she's doubling down.
00:41:58She's stopping.
00:41:59It's beautiful.
00:42:01No, 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.
00:42:07Yeah.
00:42:08So, right now, I'm focusing on making my sauce from the oven-roasted spashcock 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?
00:42:27I'm concerned.
00:42:28So, I add a bit of the whiskey marmalade.
00:42:32Marmalade, sweet, sour, with the whiskey, depth of flavor, exactly what I needed to lift my dish.
00:42:39Thank God.
00:42:41God sent.
00:42:42Really?
00:42:42Nice.
00:42:43You're glazed here already.
00:42:44I'm excited.
00:42:45I think it's gonna work really well.
00:42:47I love that you're staying calm, focused.
00:42:49Let me in and make sure the spashcock is cooked perfectly.
00:42:52Whoops.
00:42:53That's a problem.
00:42:54Oh, no.
00:42:57I've spent so much time perfecting my sauce.
00:42:59But just over 15 minutes ago, I haven't even put a spashcock in the oven.
00:43:05If it doesn't cook in time, I may not have a spashcock to serve.
00:43:10Fingers crossed.
00:43:13Grace, 30 seconds!
00:43:15Woo-hoo!
00:43:17Are you still cooking fish, Grace?
00:43:20Yeah.
00:43:20Oh, please hurry.
00:43:21No way.
00:43:23Everyone around me's got a really chill vibe.
00:43:26Which is very strange to have to channel my energy.
00:43:30Come on, Grace.
00:43:31But I really just have to, like, lock into my bench and lock into my dish to make sure I
00:43:35can get this all done in time.
00:43:36That's so stressful.
00:43:37Oh, shh.
00:43:39You all right?
00:43:39You all right?
00:43:40You all right?
00:43:41Grace, your time is up in ten!
00:43:44Nine, eight, seven, six, five, four, three, two, one!
00:43:54Yay!
00:43:55That's it, Grace!
00:43:56Well done!
00:43:57Good job, girl!
00:43:58Wow!
00:43:58She only just made it two!
00:44:01Oh, my God!
00:44:02That's so weird!
00:44:03That's so weird!
00:44:06I've finished cooking.
00:44:07Everyone else around me is still gone.
00:44:09I've been feeling so confident.
00:44:11I love my dish.
00:44:12But everyone else used the marmalade.
00:44:15Why not?
00:44:15It was so delicious.
00:44:17It was so delicious.
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.
00:44:40So, 15 minutes left in the cook.
00:44:42My spatula is looking great.
00:44:43There's some really nice colour on it.
00:44:44I'm really happy with that.
00:44:46Carrots 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...
00:44:54That's going on the carrots.
00:44:55That 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,
00:45:04so I don't want the marmalade to overpower the other flavours
00:45:06that I've worked really hard on in this caramel.
00:45:09Hey, Dot!
00:45:10Hi, guys!
00:45:11How are you?
00:45:12How are we travelling?
00:45:13So, I put the whiskey marmalade on the roasted carrots.
00:45:16I also put a little bit in my ravioli filling,
00:45:19and 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.
00:45:30I'll be here all day.
00:45:31Okay, okay.
00:45:34The pasta is rolled out.
00:45:36I've got my filling in the fridge.
00:45:37The carrots are roasted.
00:45:39So, next, I'm gonna create the ravioli,
00:45:41and 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, I'm gonna 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.
00:46:02The cure has firmed up the fillets.
00:46:04They're actually looking a lot better than I anticipated.
00:46:09That looks good, doesn't it?
00:46:12I'm overwhelmed with relief right now.
00:46:14That is the main feeling that I am feeling,
00:46:16is 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,
00:46:24so I'm just gonna 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 to my mulberry vinegar,
00:46:33and it's added this depth of flavour.
00:46:35It's added some spice.
00:46:37It'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.
00:46:56The flavours are there.
00:46:57I love the cavelinero.
00:46:59It's so beautiful and vibrant.
00:47:01My bean puree, I put a lot of olive oil into it,
00:47:04so 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,
00:47:18and I really want to be the top dish.
00:47:25Less than five minutes ago,
00:47:27I pulled my spatchcock out of the oven.
00:47:31The colour tells me it's not cooked until now.
00:47:34I'm a bit concerned about the cook of the spatchcock.
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 the spatchcock.
00:47:47I'm just trying to give it a bit of colour.
00:47:50You sure it's gonna 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.
00:47:56Just cook it.
00:47:57Just cook it, cook it.
00:47:58You can see it's bouncing.
00:48:00I don't want to serve raw chicken to the judges.
00:48:04I'm just having my fingers crossed that it's going to be cooked.
00:48:17Your 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.
00:48:44This is your little...
00:48:45I 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 is up in three minutes.
00:48:59Three minutes is a hit single.
00:49:05This is the moment of truth.
00:49:07The chicken's been resting now,
00:49:08and as I'm cutting it,
00:49:09I can see the juice is just flowing out of the breast,
00:49:12so it's really juicy.
00:49:15Yes!
00:49:17I only want to be serving one half of it on the plate
00:49:20just to bring a little bit of sort of a finer dining look to it.
00:49:24Everything's fallen into place for this cook,
00:49:26and now it's just getting it on a plate
00:49:28and getting it off the front there, hopefully.
00:49:30Your extra time is up in one minute!
00:49:38One minute left.
00:49:39The special is still in the oven.
00:49:42I'm just going to wait until the very last moment
00:49:44to take it out and just paint it.
00:49:45What?
00:49:47Because everything else is on the plate.
00:49:50Oh, man.
00:49:51That's exactly what I would do.
00:49:54I've practiced so many mystery boxes at home,
00:49:56and I really let my creativity run wild.
00:49:59To not only have my dish tasted,
00:50:01but to win the first mystery box would just be amazing.
00:50:05All right, everybody!
00:50:07Ten!
00:50:08Nine!
00:50:09Eight!
00:50:10Seven!
00:50:11Six!
00:50:12Five!
00:50:13Four!
00:50:14Three!
00:50:16Two!
00:50:16One!
00:50:18Yeah!
00:50:19That's it!
00:50:22Come on!
00:50:25How'd you guys feel?
00:50:26Good!
00:50:27Who knows, really?
00:50:29How'd you guys feel?
00:50:31I'm in, man.
00:50:31One time, babe.
00:50:33How'd you go?
00:50:34All right.
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,
00:50:48I'm starting to doubt myself a bit,
00:50:50but I have to remember that they all had an extra 15 minutes,
00:50:52and I think in 75 minutes,
00:50:55this is a pretty great plate 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...
00:51:19Casper.
00:51:29Wow.
00:51:30Look at this.
00:51:33i did a spatchcock with some roast carrots and pickled mulberries and then spring onion
00:51:44civis that's a nice color on there isn't it and then the tamarind caramel okay now we're talking
00:51:53if you look shiny that's good nice you have caught our attention thank you let's dig in yeah come on
00:52:28well 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 had in
00:52:41this kitchen it is restaurant ready that is how you try and get it to leave the past
00:52:46the caramelization on it the seasoning on it and it is just cooked through it's what chefs
00:52:54like try and find every time they cook a piece of protein and you've nailed it in your first mystery
00:52:59box then we get to everything else and mate my gosh between the beautiful sweetness and depth that
00:53:07you've got in your spring onion civis when you incorporate that with the tamarind caramel which
00:53:12has just spiked with jane's marmalade that is a plate of food and you my friend are one to be
00:53:18reckoned with i loved sweet sour umami sort of next level oh thank you i've yeah i'm inspired i thought
00:53:28the spatchcock was so moist and so delicious and it was seasoned beautifully this spring onion sauce is
00:53:35just incredible perfectly balanced and then to have that tamarind on top of that was like just like
00:53:41another explosion i totally lost my cool eating the second i saw you pour that tamarind marmalade
00:53:47caramel i started getting like a bit hot under the collar i was like stop it casper but the taste
00:53:54completely followed through as well i think for me the intensity that you managed to get in all of
00:53:59your elements was incredible loved it i'm going to coin a new phrase ci for cooking intelligence you have
00:54:08high ci that was such a brilliant plate of food every single thing on that plate is so well considered
00:54:17and has a reason for being there i don't think you're going to be going anywhere in a while
00:54:22well done thank you casper
00:54:38i'm happy to embrace the high ci well you know it might be my trademark moving moving forward here
00:54:44yeah next dish we'd like to taste belongs to dot dot what have you made
00:55:08i have made today a celebration of carrots so i've made a carrot ravioli the dough is made of the
00:55:16carrot stems i've done a lovely creamy marmalade sauce some roasted carrots a little bit more marmalade
00:55:26um and then some flaky rainbow trout sounds more like a celebration of marmalade maybe
00:55:32yeah a little bit i've been practicing these since i was a kid
00:55:37um but you know when i knew i was hopefully going to be on masterchef i started doing it again
00:55:41on the
00:55:42weekends with my partner and we would kind of watch the episodes and pause it run to the supermarket
00:55:47yeah i've been in prep guys wow study and did your partner did she judge or she judged so obviously
00:55:52i always
00:55:52want so okay i'm gonna have a little bit of everything sorry if i'm a bit slow no take time
00:56:12okay here we go guys
00:56:28dot i think it's pretty obvious that you've been practicing mystery boxes what i love about this dish
00:56:33is it doesn't necessarily feel like it's come from a mystery box i think the uh over commitment to the
00:56:39marmalade has actually done you really well there's a lovely sweetness to the whole dish that's really
00:56:44backed up by the sweetness of those roasted carrots and because you've seasoned your dish so well
00:56:49you still get the saltiness there's a lovely hit of pepper at the back that kind of brings everything
00:56:55back into that savory zone amazing first effort for mystery box number one thank you i'm pleasantly
00:57:02surprised that the the marmalade with the fish wasn't sure how that was going to work i like the
00:57:06celebration of the carrots like you said i think it's a good summer dish and i can still taste the
00:57:10whiskey in there which is good scottishman can always taste the whiskey a scotsman will always find the
00:57:15whiskey oh yes so well done so well done the plating was stunning even the plate choice it just felt
00:57:21like it came from you specifically which i love we're getting an understanding of who you are as a
00:57:26cook through every dish um if i was to say things that you could probably work on less is more
00:57:31i feel
00:57:31and that could be something that you'll take into your next mystery box just because it's there doesn't
00:57:35mean you have to use it well done dad nice boy i think she's gonna be really good oh she's
00:57:46gonna be
00:57:47she's already really good yeah she's gonna fly
00:57:53okay guys next one to come over is
00:58:06are you now
00:58:12oh my gosh i'm so excited to present the dish but i don't know suddenly i feel a lot of
00:58:19pressure
00:58:21changing something in the middle of the cook it's quite risky i'm just hoping that i've made the right
00:58:28decision
00:58:46are you enough what have you made i've made spatch cook with bean puree
00:58:54carvalanero in the marmalade whiskey jam and then i made mulberry sauce shall we try sauce up
00:59:08wow look at the color of that that's pretty deep in it yeah
00:59:15wow that looks amazing elena it looks pretty elegant yeah like straight out of a bistro
00:59:20the the glaze on the on the spatchcock was fantastic but how does it taste let's see that's the big
00:59:27thing yeah
00:59:54the
00:59:54aluna changing your dish from the trout to the chicken i think that was a very good option
00:59:59it is fantastic
01:00:04your red bean puree i want the recipe by the way i don't care whatever happened i want that recipe
01:00:11the kales are just too enough the lovely marmalade from jimmy and jen
01:00:16is really effective into your dish well done oh thank you i was a bit disappointed
01:00:24because it was too small but it was absolutely delicious i mean the red beans were really great
01:00:30and you know great balance of the sweet and you know salt between the marmalade and that i thought
01:00:35it was excellent dish i thought it looked great as soon as i seen it put down there i was
01:00:39dying to try it
01:00:40and every bite didn't let me down it was perfect thank you elena correct decision to use this fat
01:00:47cock and when i tasted some of those elements separately i was like oh oh but together wow it
01:00:53was dynamite you've done a brilliant job of it you are right up there for top dish girl
01:01:09that was yum jack i've done a mulberry sponge cake i've put the marmalade in with my mulberry curd and
01:01:19done an italian meringue on the outside i think it's really great i think it's really delicious
01:01:24it's moist it's light it's creamy i love the big mulberries in it and the addition of the marmalade
01:01:30really lifts the flavor of the mulberries feeling super nervous only 10 dishes are going to be chosen
01:01:37to be tasted today then everyone is just amazing i've made a marmalade and tamarind carrot cake
01:01:47with a mulberry and thyme ice cream i love desserts that aren't too sweet the cake was moist i think
01:01:54carrot cake was a great idea for carrots and of course the mulberry ice cream i was looking forward
01:02:00to it and it didn't get down at all hats i've made southern fried spatchcock creamed cavallonero and
01:02:08mulberry and tamarind glazed carrots fried spatchcock the cook on it's delicious really well seasoned
01:02:15love the flavor in that creamed cavallonero the carrots almost taste pickled to me it's fantastic so
01:02:21there's a bit of crunch in everything in there which i love in a plate good job
01:02:27hannah you can just put that there
01:02:30i have made a butter cake with a thyme syrup a mulberry jam and a swiss butter cream
01:02:39uh hannah that's good cake
01:02:44the herbs really set it aside from other sort of cakes yep oh really delicious and the mulberries
01:02:49are fantastic you used them really well i'm taking it home yeah i want to be tasted really badly today
01:02:56because i want to be in contention for that immunity spot all right only three dishes left to taste
01:03:05pressure
01:03:10mean we'd love to taste your dish next
01:03:15come on min tell us what you made i've made an oven roasted tamarind chicken with roasted carrots
01:03:27and sauteed covenant laro the sauce itself has got tamarind and mulberry some of the marmalade as well
01:03:35wowie okay now we're playing how did you find that first mystery box uh it was just all over the
01:03:42place
01:03:43especially with the spatchcock and just trying to figure out whether i got the cook right on it or not
01:03:48do you think you got it right
01:03:54uh honestly um i'm not a hundred percent sure it hopefully it is cool there's no way you would
01:04:02know because that came out with 10 seconds to go and straight onto the plate yeah right so
01:04:06yeah shall we try oh the pressure okay
01:04:40i think it might be perfect
01:04:46yeah it's definitely cooked it is yeah you can breathe again now
01:05:11i 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 the carrots are beautifully tender and sweet
01:05:28the cavalinaro still has a tiny bit of bite and then that sauce is
01:05:35dynamite it is so so good it is just chockers full of umami you have used all that salty sour
01:05:44sweet to your advantage well done thank you i'd like a good sauce and i would have a shot of
01:05:52this
01:05:52sauce it's so red and so beautiful i expect it'd be really sweet yeah but it was salty as well
01:05:58had that depth in it it was really good i thought the whole dish was fantastic your dream is to
01:06:04have
01:06:04sauces on shelves right sure but i bet you bloody didn't think that you'd have a mulberry sauce on
01:06:08the shelf 100 percent with marmalade in it jimmy's marmalade it has to be jimmy
01:06:12mulberry sauce with jimmy's marmalade if i'm in but mate that is proper good sauce work that comes from
01:06:20love passion dedication to the craft of sauce making you've got it well done
01:06:34like really like you know that's what i want to do like making sauces and for someone to say that
01:06:39it's such a validation of of me being able to do something like that in the future hopefully
01:06:45next up we'd like to try the dish from
01:06:50alita
01:07:01okay she's here to play she's here to feed i have made you souffle pancakes with a rockstar mulberry sauce
01:07:14yep we're into that look at this oh look at that oh it's a piece of art it does it
01:07:21does how that mulberry
01:07:22sauce is like splitting out through that custard that looks unreal okay
01:07:55oh
01:07:55oh you know that is a very very naughty plate of food
01:07:58i am loving that what you've done with the marmalade custard and also the what'd you call it the
01:08:04rockstar sauce rockstar i am so here for those elements you haven't overthought it three elements
01:08:09there and they are absolutely peaking i think you've done a smashing job thank you the rock in the
01:08:15mulberry just was a perfect balance and i love that the mulberries are the style i like the time in
01:08:22the
01:08:22custard too and the marmalade in there stroke of genius i'm glad we thought of it yeah yeah good team
01:08:30who yes yes well what i am flabber gusted
01:08:41this is really good it's excellent thank you well done
01:09:01that i took was not using the marmalade but i'm really good at trusting myself
01:09:07i know that this dish is delicious so i'd love if my dish was tasted today
01:09:13i want to get tasted today i want to be that top dish today so badly i really really really
01:09:22don't want to cook in tomorrow's elimination we'd like to taste your dish
01:09:42this is going to be the final dish that we're tasting today
01:09:46the last dish we'd like to taste was made by
01:09:55annabelle
01:10:13so annabelle what have you done i have done a cured rainbow trout
01:10:19with a mulberry and marmalade vinegar there you go yes and some chicken skin salt
01:10:31and then some ricotta on the plate as well wow wow shall we try
01:11:02it's just fantastic
01:11:06delicious what i like very much is the combinations of so many things the saltiness you've got the
01:11:12sweetness you've got the crunch and your ricotta has character too so i can't wait to hear everybody
01:11:19but i love it thank you thank you so much i think it's the most delicious cured fish i've ever
01:11:26had oh wow
01:11:33that means a lot thank you because 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 to
01:11:41check my instagram and be like oh god for no hospital food sucks so that's like this is delicious
01:11:48the chicken skins are stroking genius with it the vinegar is excellent i think it really
01:11:52balanced the fish excellent dish i would eat this every day oh yeah every single day thank you so
01:12:05much that is the biggest compliment i have ever received from my cooking i am just like on cloud nine
01:12:22your very first mystery box was about celebrating the joy of home cooking you all poured your heart
01:12:32and your soul into it and it could taste it in the food let's say a huge thank you to
01:12:37our special
01:12:38guests give it up for jane and jimmy we only tasted the 10 most appealing dishes
01:12:56but it was still a hard task to pick the winner there were a few of you who really impressed
01:13:02us
01:13:03if we call your name please step forward eliana
01:13:18casper
01:13:28and
01:13:36anabelle
01:13:44it was close
01:13:47but
01:13:51the one dish we couldn't go past
01:13:55was cooked by
01:14:11i had my hopes but hearing my name being called out incredible super stoked sort of validated that
01:14:17i do know what i'm doing here and that i deserve to be here casper that dish was high ci
01:14:26the pressure is now off you casper tomorrow you'll be watching from the gantry while the others
01:14:33battle it out for the rest of you sharpen your focus
01:14:40because the first elimination is the first elimination is the toughest
01:14:47tomorrow night someone's going home already
01:14:58and who's dish astonishes the judges
01:15:04and who's me
01:15:09and who's me
01:15:10how did you do that
01:15:11i
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