🏘️ MasterChef Australia (2009) - Season 18 Episode 4
Every home cook has a story — and every story has a flavor. In Episode 4 "The Mystery Box: Flavors of Home", the contestants open their boxes to find ingredients that echo childhood memories, family traditions, and cultural heritage. With limited time and unlimited creativity, they must transform humble pantry staples into dishes that speak to the heart. Who will honor their roots... and who will reinvent them?
🔹 Episode Highlights:
• Mystery Box reveal: unexpected ingredients that challenge technique and imagination
• Personal connection: contestants share the stories behind their chosen flavor profiles
• Creative interpretation: transforming simple items into restaurant-worthy plates
• Judge feedback: constructive critique that pushes cooks to elevate their craft
• Signature MasterChef warmth: nostalgia, innovation & unforgettable culinary storytelling
🔹 Series Info:
• Format: Cooking Competition / Reality TV / Culinary Serial
• Original Network: Network 10 (Australia) / 10 Play / International Syndication
• Series Launch: 2009 | Season: 18 | Episode: 4 | Title: "The Mystery Box: Flavors of Home"
• Setting: MasterChef Australia Kitchen, Melbourne | Language: English
• Runtime: ~60-75 minutes (full) | Clip/Highlight version: ~10-15 min
🎧 Prefer audio? Listen to cooking show recaps & culinary competition podcasts on Spotify, Apple Podcasts.
👉 Enjoying the series? Hit LIKE, SUBSCRIBE, and comment: "Which mystery ingredient would you love to cook with? 👇" Turn on notifications 🔔 for Episode 5!
#ShowTVMovies #MasterChefAustralia #Network10 #MysteryBoxFlavorsOfHome #S18E04 #CookingCompetition #AustralianTV #BingeWatch #CulinaryChallenge #HomeCooking
⚠️ Copyright Disclaimer: This video is shared for promotional, review, and informational purposes only. All rights to "MasterChef Australia" belong to Network 10, Endemol Shine Australia, and associated producers. This upload complies with Fair Use guidelines (Section 107, U.S. Copyright Act). No copyright infringement intended.
Every home cook has a story — and every story has a flavor. In Episode 4 "The Mystery Box: Flavors of Home", the contestants open their boxes to find ingredients that echo childhood memories, family traditions, and cultural heritage. With limited time and unlimited creativity, they must transform humble pantry staples into dishes that speak to the heart. Who will honor their roots... and who will reinvent them?
🔹 Episode Highlights:
• Mystery Box reveal: unexpected ingredients that challenge technique and imagination
• Personal connection: contestants share the stories behind their chosen flavor profiles
• Creative interpretation: transforming simple items into restaurant-worthy plates
• Judge feedback: constructive critique that pushes cooks to elevate their craft
• Signature MasterChef warmth: nostalgia, innovation & unforgettable culinary storytelling
🔹 Series Info:
• Format: Cooking Competition / Reality TV / Culinary Serial
• Original Network: Network 10 (Australia) / 10 Play / International Syndication
• Series Launch: 2009 | Season: 18 | Episode: 4 | Title: "The Mystery Box: Flavors of Home"
• Setting: MasterChef Australia Kitchen, Melbourne | Language: English
• Runtime: ~60-75 minutes (full) | Clip/Highlight version: ~10-15 min
🎧 Prefer audio? Listen to cooking show recaps & culinary competition podcasts on Spotify, Apple Podcasts.
👉 Enjoying the series? Hit LIKE, SUBSCRIBE, and comment: "Which mystery ingredient would you love to cook with? 👇" Turn on notifications 🔔 for Episode 5!
#ShowTVMovies #MasterChefAustralia #Network10 #MysteryBoxFlavorsOfHome #S18E04 #CookingCompetition #AustralianTV #BingeWatch #CulinaryChallenge #HomeCooking
⚠️ Copyright Disclaimer: This video is shared for promotional, review, and informational purposes only. All rights to "MasterChef Australia" belong to Network 10, Endemol Shine Australia, and associated producers. This upload complies with Fair Use guidelines (Section 107, U.S. Copyright Act). No copyright infringement intended.
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FunTranscript
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!
00:00:37And because of this...
00:00:39And now, the quest begins to find Australia's next MasterChef.
00:00:49Tonight, their first mystery box and special guests
00:00:56who bring down the house.
00:01:14Oh!
00:01:15I think that's awesome.
00:01:16I'm so excited!
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.
00:01:39And I think we just want to keep going further and further and further.
00:01:42Ot bar is Kita's really so wild.
00:01:43Is this Ryn's very it?
00:01:48What is this?
00:01:49Oh!
00:01:51Alright!
00:01:51What is it?
00:01:52What is it?
00:01:52What is it?
00:01:53What is that?
00:01:54What'n his name?
00:01:56It's Nance Light Amigo!
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! Mystery boxes!
00:02:21So cool!
00:02:22Good morning!
00:02:25Aw, very cute!
00:02:28It's wild. Guys, good luck.
00:02:30Welcome, everybody!
00:02:33To your very first ever Mystery Box!
00:02:37Oh!
00:02:39And get a load of this!
00:02:40Oh, yeah!
00:02:42That's magic!
00:02:46There is the cutest little Mystery Box houses.
00:02:50I'm already thinking, what does this mean?
00:02:53And also, can I take one of these home?
00:02:55They 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.
00:03:18This 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, following the seasons, growing much of their own produce
00:03:33from their epic garden, sourcing local ingredients, and they've just released their second cookbook.
00:03:41She is an incredible home cook.
00:03:45She is an incredible home cook.
00:03:46And he...
00:03:47Is an Australian rock icon.
00:03:51Ooh!
00:03:52Give it up...
00:03:54For Jane and Jimmy Barnes!
00:04:05Jane and Jimmy Barnes!
00:04:11Oh my God!
00:04:15Oh my God!
00:04:18It's Jimmy Barnes and Jane Barnes walking into the kitchen and I'm about to cook for them.
00:04:25I can't believe it.
00:04:27Because I am such a massive fan.
00:04:31I've seen Jimmy about four times.
00:04:41They are legends.
00:04:43I grew up listening to Jimmy Barnes.
00:04:45My mum would just have it playing all day every day when we were kids.
00:04:49Woo!
00:04:50This is so exciting.
00:04:54I have a confession.
00:04:56I actually don't really know who they are.
00:04:58Um, I think I'm a little bit too young.
00:05:01Jane and Jimmy, welcome to the MasterChef kitchen!
00:05:05It's so good to have you guys here.
00:05:07That was a reception, huh?
00:05:08That was nice, eh?
00:05:08You've had a few standing hours, but that was right.
00:05:10I was about to start singing.
00:05:13Belinda, you lit up when Jimmy and Jane walked in.
00:05:17I'm a little bit gobsmacked and shell-shocked.
00:05:20It's amazing to meet you.
00:05:21Oh, that's nice to be here.
00:05:22See you both.
00:05:24Most of Australia knows you as that hardcore rocker.
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.
00:05:37And 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,
00:05:47few herbs.
00:05:47During COVID, it turned into a market garden.
00:05:50Oh, nice.
00:05:50And 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 last 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, which is a great place to sit and think about what you're going to
00:06:13cook.
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.
00:06:34I play music.
00:06:35I 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.
00:07:02Yeah.
00:07:02He was so, you know, passionate and enthusiastic about his cooking.
00:07:05He made us eat ants.
00:07:06He made us eat ants.
00:07:09But he used to come into the house and we'd sing and cook together.
00:07:12And him and Jane would fight when they were cooking.
00:07:13It was good.
00:07:16There'd be some serious battles there.
00:07:17Yeah, there would.
00:07:18Yes.
00:07:19Music and food are all things that feed the soul.
00:07:22Yeah.
00:07:22And I think that's what we all have in common.
00:07:23I love the way that Jane and Jimmy are talking about food.
00:07:27You can obviously tell that they are so passionate about growing their own produce and all about
00:07:33that farm to plate lifestyle, which I love too.
00:07:36So hopefully this is winning today.
00:07:39Right.
00:07:40Right.
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.
00:07:52Okay, we all ready?
00:07:53Yes.
00:07:54Yeah.
00:07:54Well, 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.
00:08:04Oh.
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.
00:08:20Here we've got some red azuki beans.
00:08:24Tamarind.
00:08:25Fresh tamarind.
00:08:26Oh, that's going to be one of your favourites.
00:08:27It's a great thing to use.
00:08:27One of my favourites, yes, in Thai cooking.
00:08:31Cavalloneiro.
00:08:32Some Dutch carrots.
00:08:34We've got some shallots down there.
00:08:37Thyme.
00:08:38Is that the thyme?
00:08:39Yes.
00:08:41A rainbow trout.
00:08:43Which I caught myself.
00:08:46And...
00:08:47What is that?
00:08:48This is 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.
00:09:08I have no idea yet what I'm going to cook.
00:09:10But everything like screams, local seasonal produce.
00:09:14So I'm really excited.
00:09:17This is what I love the most about Mystery Boxes.
00:09:20And we cannot wait to see some great home cookings out of it.
00:09:27You'll have to bring us a dish that features at least one of the ingredients from Jane and Jimmy's Mystery
00:09:33Box.
00:09:34We're giving you 75 minutes.
00:09:36You have access to a small underbench pantry of staples.
00:09:41We're looking for the top dish 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, we will only be tasting the 10 most appealing dishes.
00:10:04Whoa.
00:10:07So only 10 dishes are going to be chosen to be tasted today.
00:10:12In the MasterChef kitchen at this stage of the game, with so many inventive and interesting cooks in here,
00:10:17it's going to be tough to stand out from the pack.
00:10:21Stay very calm.
00:10:23Enjoy the cook.
00:10:24If you enjoy what you do, people can appreciate it.
00:10:27That's what I find from singing and cooking.
00:10:30And I think, from watching my wife and eating Jane's food for years, cooking with love.
00:10:35If you put love into the food, it comes out.
00:10:38And taste.
00:10:39Taste along the way.
00:10:41Taste along the way, yes.
00:10:42Oh, yeah.
00:10:43Good luck.
00:10:44Your time starts now.
00:10:46Come on!
00:10:58Wrong Benz.
00:11:03I'm a massive fan of Jimmy.
00:11:05My dad was a bricklayer, and he would come home, beer in hand, cook on the barbie,
00:11:09and he always had, you know, Aussie music playing, so Jimmy was definitely on high rotation,
00:11:14and I can't really believe he's here.
00:11:15I'll be making southern fried spatchcock with creamed cavallonero and some tamarind and mulberry glazed carrots.
00:11:23First mystery box today, I am feeling a little bit of everything.
00:11:28Is that possible to feel everything all at once?
00:11:31Today, I am planning to cook a thyme and mulberry cake.
00:11:35Oh, slippery little sucker.
00:11:37With a Swiss meringue buttercream.
00:11:39And I'm going to try and use these, which actually tasted really cool.
00:11:42Kind of like sherbet.
00:11:44Oh, top dish today.
00:11:45Everyone wants that.
00:11:48Today, I'm thinking, because it's home-cooked challenge, the ultimate home-cooked meal for me
00:11:52is sort of weekends in the kitchen with grandma making her famous carrot cake.
00:11:57So I'm going to do a spin-off on that.
00:11:59I'm just really hoping the judges pick me, because I know if they do,
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.
00:12:21Sweet.
00:12:21I 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 even know how they're going to do it yet.
00:12:45When you split it apart, it's sugar, ginger and a bit of citric acid.
00:12:49So those three flavours can go with everything in that box.
00:12:52Extra points for the rock.
00:12:53Yeah, yeah, that's right.
00:12:54Just how you use it and how, you know, they're going to have to get the feel for it.
00:12:57We are going to be open to find out exactly who they are.
00:13:00Mm.
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, I think, oh my God, that's
00:13:08another ten minutes.
00:13:09Yeah.
00:13:09You know?
00:13:10Yeah.
00:13:10You'd start...
00:13:11I'd be panicking to 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.
00:13:25We have Jimmy and Jane Barnes in the building.
00:13:28This is beyond.
00:13:30I have practised mystery boxes leading up to MasterChef.
00:13:34My partner and I were watching the episodes, 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.
00:13:47Hey, Josh.
00:13:48Hi, guys.
00:13:49How are you?
00:13:50We're so great.
00:13:50How are you?
00:13:51I'm good.
00:13:52I'm thinking of carrot ravioli.
00:13:55Okay.
00:13:55So inside will be the carrot.
00:13:58The pasta dough has the carrot top in it.
00:14:01Okay.
00:14:02So it's kind of celebrating the whole carrot.
00:14:04Yes.
00:14:04That's beautiful.
00:14:04That sounds lovely.
00:14:05And there's a bit of a sauce or something going on there?
00:14:07Yes.
00:14:07Bit of a sauce with definitely some thyme.
00:14:10Maybe some of those beautiful greens.
00:14:11Yeah, the carrot pops are amazing.
00:14:13They 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.
00:14:21Yeah.
00:14:22He was saying how much he loves pasta.
00:14:23Okay.
00:14:24That's fabulous.
00:14:25You're definitely on the right track.
00:14:26Thanks, guys.
00:14:27Good luck to her.
00:14:28Bye.
00:14:28Bye.
00:14:28If 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.
00:14:41Being 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.
00:14:59So building dishes is almost like an engineering exercise.
00:15:04I went to uni and I studied aeronautical engineering.
00:15:06You really need an analytical mindset.
00:15:09You need to understand the problem.
00:15:11And then you also need to like design a solution.
00:15:13Detail oriented, methodical.
00:15:15I find it really helps me in my cooking.
00:15:18I'm always looking for a challenge.
00:15:20But I wanted to utilise 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 knives.
00:15:42I'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.
00:16:23I cook almost every day.
00:16:26That's my happy place.
00:16:27I turn the music on.
00:16:30I get a glass of wine.
00:16:31And I just like start kind of creating in the 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.
00:16:43And 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.
00:17:01With very simple, humble ingredients.
00:17:03Like chicken hearts and chicken giblets.
00:17:06Chicken liver.
00:17:07I genuinely value all different kinds of foods and ingredients.
00:17:12Just because when I was growing up, the food was pretty scarce.
00:17:18Like I tried bananas first time when I was probably 10.
00:17:21And I thought, oh my God, what is this magical thing?
00:17:28Yeah!
00:17:31After 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.
00:17:40I feel like I've collected all the different tastes and flavors from all these different countries.
00:17:45I just go to someone.
00:17:46I'm like, how do you cook with this?
00:17:48I'm just really grateful.
00:17:49And I always appreciate food.
00:17:52And I just want to create magic out of it.
00:17:55From the beautiful ingredients from Jimmy's and Jane's mystery box,
00:18:00I'm going to make pan-seared rainbow trout, a dookie bean puree,
00:18:05crispy cavallon arrow, and some mulberry sauce.
00:18:10Knowing there's going to be only 10 dishes that's going to be tasted, I feel a lot of pressure.
00:18:16Every cook in the kitchen, I feel like I'm learning so much.
00:18:20So I want to stay here as long as I can.
00:18:25All right, let's go!
00:18:28As soon as I said home cooking today, I definitely thought of cooking at home with my mum.
00:18:34Let's go!
00:18:35My mum is a beautiful cook.
00:18:37I've pretty much learnt everything that I know about food from her.
00:18:41Our family dinners are always very extra.
00:18:44That's delicious.
00:18:45Whoa!
00:18:47Yeah!
00:18:48She's always trying something new, tweaking things, making up things as she goes along.
00:18:55The prawns are done!
00:18:57The prawns are done!
00:18:58And 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.
00:19:25Hi Grace!
00:19:26Hey!
00:19:27First mystery box!
00:19:28How are you going?
00:19:29What are you making?
00:19:30I am thinking today, at the moment, a fillet of the rainbow trout.
00:19:35Maybe with a little velouté of sorts.
00:19:37Maybe some caballon air in there.
00:19:39Maybe with some little grassini on the side.
00:19:41I haven't decided yet.
00:19:46When you say you haven't quite decided yet, when do you decide on the final?
00:19:49I tend to use my instincts a lot.
00:19:54And sometimes your instincts aren't really there until the dish is closer to being done.
00:20:00So we'll just sort of have to see.
00:20:02We're only tasting the 10 most appealing dishes.
00:20:04Time is everybody's enemy here, is it?
00:20:06Good luck, Grace.
00:20:08The judges seem a little bit freaked out that I haven't got a fully formed dish quite yet.
00:20:13I might.
00:20:15I don't know, I'm a bit worried.
00:20:16And there is an hour to go.
00:20:18So maybe I should probably also be a little bit concerned.
00:20:31Everybody, you've got one hour.
00:20:34When did that happen?
00:20:35Come on, everybody!
00:20:37Come on!
00:20:44Jimmy, I've got to be honest, I thought your time call would be louder.
00:20:46No, I've been nice.
00:20:48Oh really?
00:20:49Yeah.
00:20:51I am a huge rock chick.
00:20:53I love rock music.
00:20:54And I listen to Jimmy Barnes and Cole Chisel all the time.
00:20:59Not in my wildest dreams did I ever think I would be cooking for Jimmy and Jane Barnes.
00:21:04I'm feeling very excited about this mystery box.
00:21:07These ingredients we grow on our family farm and this is just screaming my family home cooking.
00:21:14My current role is Chief Operating Officer of a tech company in Melbourne.
00:21:19I feel very rewarded by my job but my passion for cooking is next level.
00:21:25This is my farm and this is kind of where, I mean, my food journey began here.
00:21:31I don't think that I would be the person that I am today if I hadn't have grown on our
00:21:36farm.
00:21:37See how juicy the passion fruit is.
00:21:40Oh, she's a tough one.
00:21:47My world often is like a mystery box.
00:21:50Hi.
00:21:54Hi Chivies, what's happening here?
00:21:57So I'll walk out into our orchard or into our veggie patch and see what we have growing there.
00:22:04This beautiful leek so that I can pull that into the kitchen and cook up something really yummy for the
00:22:10family.
00:22:12That looks beautiful.
00:22:16I just want to make sure that I cook something creative enough and inspiring enough so Jimmy and Jane taste
00:22:22my food.
00:22:24Alita, hi.
00:22:26I saw you getting a little bit flustered seeing Jane and Jimmy.
00:22:30More Jane than me.
00:22:32So tell me what you're making.
00:22:34I'm cooking a souffle pancake with a custard and a thyme tamarind and mulberry coulis.
00:22:42Your ingredients are so amazing, they're all stuff that we grow on our farm.
00:22:45Right.
00:22:45We've just planted a mulberry and the week before I was here I was underneath a net just like eating
00:22:50all of the mulberry.
00:22:51What's the thing that could go wrong?
00:22:53This can not souffle.
00:22:54Yeah.
00:22:55And how often does that happen?
00:22:56Dunno.
00:22:57First time doing souffle pancakes.
00:23:00Oh my god.
00:23:01Good luck later.
00:23:02Cheers, bro.
00:23:04Everybody knows that a normal pancake is quite flat.
00:23:07With a souffle pancake you want to aim for some height.
00:23:11I've only made standing pancakes before, souffle pancakes I've never done.
00:23:16So it might be risky but I hope that they hold their shape and I get a really nice stack
00:23:22on those pancakes.
00:23:23So good you ride in there Jimmy.
00:23:26You really do love to cook, you can tell.
00:23:28I do, I like it.
00:23:29It's awesome.
00:23:33Petro.
00:23:34Hello.
00:23:34How's it going mate?
00:23:35How's it going mate?
00:23:35How are ya?
00:23:36Good.
00:23:36Good.
00:23:37Are you a Jimmy Barnes fan?
00:23:38Yeah.
00:23:39I actually write music as well.
00:23:40I play guitar, I sing.
00:23:41Oh good, I'm good on you.
00:23:41You've seen the parallels between cooking and music?
00:23:43Oh it's huge.
00:23:44I think it's pretty much the exact same.
00:23:46Yeah, yeah.
00:23:46When you produce a song and the balance base.
00:23:48It's all about the balancing, yes.
00:23:49It's all about the balancing, yes.
00:23:50It's the same as balancing our ingredients.
00:23:52Yeah, yeah.
00:23:52What are you doing with all this?
00:23:53What's going on here?
00:23:53I'm going to do a trout fillip.
00:23:55I'm going to make like a mulberry and thyme glaze.
00:23:59I've got some charred spring onions that are going to go on top.
00:24:02And then I'm going to do like a cream sauce.
00:24:04I'm excited.
00:24:05Good luck mate.
00:24:06Thank you guys.
00:24:07Hi Jack.
00:24:08Hey guys, how you doing?
00:24:09Hi Jack.
00:24:10Lovely to meet you.
00:24:11I've gone sweet today so I've just got a layered sponge with a mulberry curd.
00:24:15And then hopefully finishing it with an Italian meringue.
00:24:17Sounds good Jack.
00:24:18Thank you so much.
00:24:20Jackie.
00:24:21I am actually going to do a azuki bean creme brulee today.
00:24:25Whoa.
00:24:27Yeah.
00:24:28And then hopefully I get a little bit of your rock sugar dusting on top.
00:24:32So you're going to brulee the rock sugar on top.
00:24:35I love it.
00:24:36I knew this was a good ingredient.
00:24:38Exactly.
00:24:38We never doubted you Jimmy.
00:24:40I've got terrible sweet to eat.
00:24:42I love sweets so I'm really looking forward to this.
00:24:44Perfect.
00:24:44Yeah, same here.
00:24:51Sorry, that vinegar is crazy.
00:24:53My mum always says the best plate of food that you can have is a beautifully cooked piece
00:24:57of fish and a salad.
00:24:58So I've sort of just gone with that mantra in my head.
00:25:02I'm thinking about really heroing these ingredients because that's what home cooking is to me.
00:25:08I have finally decided on a dish which will hopefully make the judges happy.
00:25:13I am making a pan fried fillet of this beautiful rainbow trout.
00:25:19And I'm going to use the rest of the fish as well as the spatchcock and a couple of the
00:25:23vegetables to make a stock.
00:25:25And then use the stock to make a volute style sauce.
00:25:29A volute is a sauce that's made from a base of stock and roux and the texture should be really
00:25:36velvety and smooth.
00:25:38And I'm going to make some grassini on the side as well.
00:25:43A grassini is basically a thin breadstick that you make from a dough that's quite similar to a pizza dough.
00:25:51To hopefully soak up some of that sauce.
00:25:54My dough.
00:25:55I'm looking good for time.
00:25:57So yeah, I'm feeling good.
00:25:59I would love Jimmy and Jane to taste my dish today.
00:26:03I love their ethos around cooking and growing their own food.
00:26:07So it would definitely mean a lot.
00:26:10Can I borrow some of your hot water?
00:26:12Yeah.
00:26:12Woo, hot. Thank you.
00:26:14I'm making tamarind glazed spatchcock, sauté cavallero and oven roasted carrots with a tamarind sauce.
00:26:22Yes, it is all about the sauce.
00:26:24That tamarind kind of sweet, sour, salty flavour profile is something that my wife and I like at home.
00:26:34Home life for my wife and I is quite simple.
00:26:37There's only two of us.
00:26:38We have a cat.
00:26:40This is me trying to do work.
00:26:43Someone, someone, I won't mention names, trying to prevent me from doing work.
00:26:48Most of the time meals are quite simple because I can't cook a feast and then we can't finish eating
00:26:53it.
00:26:54But I'll spend hours and hours making sauces.
00:26:57We have a lot of carbs, right?
00:26:59And carbs really don't have much flavour.
00:27:01So the only way to flavour what you eat is through the sauces.
00:27:05And that's why I give so much attention to making sauces that taste amazing.
00:27:10My food dream is to have my own range of sauces and condiments showcasing Malaysian flavours.
00:27:20So if that ever happened, my wife would just flip.
00:27:25Honestly.
00:27:29With this tamarind sauce, I've added mulberries, the tamarind, the spring onion and the thyme.
00:27:35Because I'm going for a sweet, sour, salty taste.
00:27:41I'm certainly feeling limited with the ingredients I have.
00:27:44Because normally I'll have like fish sauce and soy sauce and those kinds of background flavours
00:27:48that give me that saltiness and umami flavour.
00:27:51Today, I'll have to adapt it as I go along to get it to the flavour profile I want it
00:27:55to be.
00:27:59It's taking a little time, but I think I finally got the concept for the dish finalised now.
00:28:03I'm cooking a spatchcock with a spring onion soubise.
00:28:08A soubise is a variation on a French mother sauce.
00:28:12It's like an onion-based bechamel.
00:28:14Cookled mulberries, tamarind caramel, some roast carrots as well.
00:28:19So it's kind of just like doing a mini roast dinner, I think.
00:28:22I've got my stock on for the soubise.
00:28:24Smelling good already.
00:28:26Mmm.
00:28:29Tasting the Edinburgh Rock.
00:28:30At the end of the day, it is basically like a crystallised caramel.
00:28:34So I'm thinking, you know, what do those flavours typically go well with?
00:28:37I'm going to ask, how is it?
00:28:39Pretty good, Edinburgh Rock.
00:28:40Yeah, yeah.
00:28:41What are you tasting?
00:28:42Definitely getting that, like, little bit ginger in that.
00:28:44Yeah, it's a bit, yeah it is.
00:28:46That's right, yeah.
00:28:47Tamarind caramel with that.
00:28:49Oh!
00:28:49Get a ginger in there.
00:28:51I think that's a good idea.
00:28:52Oh!
00:28:53It sounds really good.
00:28:54And what I love, you're breaking the ingredients apart.
00:28:57I think quite a few people are going to be a bit afraid of trying this.
00:29:00Good on you, Casper.
00:29:01It's really great.
00:29:02Good luck on Casper.
00:29:02Well, we're chancing in then, hopefully.
00:29:05Yeah.
00:29:05That's going to be great.
00:29:06Yeah, that does seem really good.
00:29:08Hearing Jimmy saying he was really excited to try it gives me a lot of hope that I might
00:29:11be up there as part of that tent.
00:29:17Whoa!
00:29:17Nearly lost my first cock.
00:29:19Meeting Jane and Jimmy Barnes in the MasterChef kitchen on our first official cook is wild.
00:29:25I'm such a fan.
00:29:26Jane, I have followed for so long on social media, watching all of the beautiful meals
00:29:32that she creates.
00:29:34And Jimmy actually was like a patient in a hospital.
00:29:37She'd make him lunch every day because hospital foods obviously rank.
00:29:41I was like, love that.
00:29:43Being a nurse, particularly in critical care, it is our day in, day out that we are working
00:29:51under pressure.
00:29:52It often is like high stress.
00:29:54We're super time critical.
00:29:55Life or death situations.
00:29:57That is just our norm.
00:29:59It takes a lot from you.
00:30:01This is going to sound a bit corny.
00:30:02MasterChef was such a source of happiness throughout such a tough time.
00:30:07So I'd come home.
00:30:09I'd drop my scrubs at the door.
00:30:10I'd walk in.
00:30:11I'd have a shower.
00:30:11I'd turn the TV on.
00:30:12MasterChef would be on.
00:30:13And I'd cook some dinner.
00:30:15And that just like really gives me so much joy.
00:30:19I love cooking.
00:30:21Being able to like slow down in the kitchen.
00:30:23And you lose the feeling of like anxiety and fear.
00:30:27You just forget about everything.
00:30:29I would love to use that as a career rather than just a hobby.
00:30:33And explore being of service to others in another way through my food.
00:30:40Such a little fish.
00:30:42I don't want to play it safe today.
00:30:44I need to pull something out of my back pocket that's going to wow the judges.
00:30:48So pressure's on.
00:30:50Feeling it.
00:30:53Oh tell me.
00:30:54What are you doing?
00:30:55Take it.
00:30:56I'm going to cure it.
00:30:57Take the fillets off and cure them in mulberry and salt and sugar and some of the white parts
00:31:02of the spring onion.
00:31:04I'm going to make a mulberry vinegar.
00:31:06I'm going to make some ricotta and then just pipe little dots on the fish.
00:31:11Ooh.
00:31:11That's very brave.
00:31:12That's fantastic.
00:31:13That's what I'm going for this season brave.
00:31:16I'm very pleased.
00:31:17And then maybe a spatchcock skin crispy just to sprinkle over the top at the last minute.
00:31:22Excellent.
00:31:23Brilliant.
00:31:24Well done to you.
00:31:25I like that.
00:31:26Filleting this rainbow trout, I am struggling.
00:31:30Vines are just so fine.
00:31:31I need to be able to get those fillets off really really neatly and there's not really a lot of
00:31:35room for error.
00:31:36It's such a small little fish.
00:31:38It doesn't look like I've butchered a fish before but I actually have.
00:31:41I'm a little frazzled.
00:31:43I'm a little flustered.
00:31:44When you're served cured trout you're expecting these beautiful delicate pieces of trout that look beautiful.
00:31:52Mine don't look like that.
00:31:54Oh.
00:31:55Oh my god.
00:31:57I messed this up.
00:31:58I can feel John Kristoff just like watching over my shoulder at my every move like a hawk.
00:32:04And it is adding to this pressure.
00:32:06I am so stressed.
00:32:09We only have one fish so I can't start again.
00:32:13Oh golly.
00:32:14If I don't feel this fish properly there is a chance that I will miss out on getting my dish
00:32:20tasted today.
00:32:21Which would just be gut wrenching.
00:32:31Oh my gosh.
00:32:32This is not good.
00:32:35Oh.
00:32:36I have finally gotten those fillets off the fish for my cured fish dish.
00:32:41Oh.
00:32:42They are completely butchered.
00:32:44This poor fish has died in vain.
00:32:46I have not done it justice.
00:32:48Oh.
00:32:48I am not happy with how these fillets look.
00:32:52Like JC don't look on my fish.
00:32:54But I just need to get the cure on.
00:32:57So I cure the fish in half sugar half salt.
00:33:00Alright.
00:33:01And then I juice the mulberries and use the mulberry pulp to rub all over the fish to give it
00:33:07that really beautiful pop of purple.
00:33:10See you later little buddy.
00:33:11I am sorry.
00:33:13The fish is in the fridge curing so now I can move on to my other elements.
00:33:17Oh there is a neck on here.
00:33:18I need to get that skin off the spatchcock and get it in the oven so that it can go
00:33:22nice and crisp and I need to crack on with my ricotta.
00:33:25Getting this jacket off.
00:33:26Why?
00:33:27So I am going to make the skin all crisp in the oven.
00:33:30Oh.
00:33:30Like a proper jaski.
00:33:32Come on guys.
00:33:33Keep moving.
00:33:34Fifteen minutes to go.
00:33:36Allez, allez, allez.
00:33:40Today we are having a celebration of carrots in like a ravioli.
00:33:43I have got some carrots roasting, some ricotta on.
00:33:47I need to start working with the pasta dough.
00:33:50That's alright.
00:33:52Hello.
00:33:53You okay?
00:33:54Yes.
00:33:54I guess you must be very comfortable today, no surely?
00:33:57Your type of food?
00:33:57This is my type of food, yeah.
00:33:59So I am just, you know, staying calm.
00:34:02Right everybody, listen up.
00:34:06We have a very special and important announcement.
00:34:10Oh my god.
00:34:11We are 30 minutes down.
00:34:14There's 45 minutes to go.
00:34:17Jimmy Barnes has a little surprise for you all.
00:34:21Uh oh.
00:34:24Oh no.
00:34:25Whoa.
00:34:27I couldn't come here without bringing you something special.
00:34:32Something close to my heart.
00:34:33Oh.
00:34:35Oh.
00:34:36Really special.
00:34:36Jane cooks this for me.
00:34:37And I eat this every single day at home.
00:34:41This is whiskey marmalade.
00:34:43Oh.
00:34:44Oh.
00:34:45Wow.
00:34:46Oranges, lemons and whiskey.
00:34:48Oh.
00:34:50Okay.
00:34:50Okay.
00:34:51And if you use this in your dish, you'll get an extra 15 minutes.
00:34:55Oh.
00:34:56Look, they're coming up and running.
00:34:57Oh, they're coming.
00:34:58So everybody, to be clear, if you use the whiskey marmalade, you'll have an extra 15 minutes
00:35:07of your cook time.
00:35:07Oh, yeah.
00:35:08That's a good one.
00:35:10But you have to use it.
00:35:13If you decide not to use the whiskey marmalade, you still have your regular 75 minutes and
00:35:18then you're done and dusted.
00:35:21The choice is yours.
00:35:26Come and have a jar, have a taste, and then we'll make your mind up.
00:35:30Nice, huh?
00:35:31Whiskey marmalade.
00:35:32Whiskey marmalade?
00:35:33What is that?
00:35:35Whiskey marmalade.
00:35:36Yes, I will.
00:35:37Hello, pasta sauce.
00:35:41If we don't use it, can we take it home?
00:35:44Oh, yum.
00:35:45Eating the whole jar does not count as using it in your dish.
00:35:48Just to be clear.
00:35:51It's a good taste, but it's a strong marmalade.
00:35:53It's strong.
00:35:54How are you going?
00:35:55Good.
00:35:56Happy?
00:35:57Yeah.
00:35:57For my souffle pancake dish, that Rockstar Mulberry Cooley is reducing and it is tasting amazing.
00:36:05My custard is beautiful, decadent and creamy, but it's just a stock standard custard.
00:36:11But I'm going to add the marmalade.
00:36:14Oh, how was that?
00:36:15Woo!
00:36:15I couldn't have asked for a better ingredient.
00:36:18Oh, yum.
00:36:19Okay.
00:36:20Alright, okay.
00:36:24My souffle pancakes are in the pan and bubbling away.
00:36:32If they don't rise properly, I do not have a backup plan, so that'll be dish over.
00:36:39They are rising perfectly.
00:36:41They souffled.
00:36:43Do as many as you can.
00:36:44In case they do what souffles sometimes do.
00:36:47Shh.
00:36:47I mean, I hope it doesn't.
00:36:49I hope it doesn't.
00:36:49You're going to stay souffled.
00:36:51Stay.
00:36:51Stay souffled.
00:36:55Have you tried it?
00:36:56I think it's so yummy.
00:36:57Very nice.
00:36:57Oh, yeah.
00:36:58Are we adding?
00:36:59We're adding.
00:37:00We're doing it.
00:37:01Like yourself, brother.
00:37:02Yeah, I am.
00:37:02I love that.
00:37:03So, Jimmy, news is nearly, I think everyone is using the marmalade.
00:37:08I think they've been inspired by flavour and time.
00:37:11My southern fried spatchcock is done.
00:37:15I'm just finishing off blazing carrots.
00:37:17I'm not using my cream Cavallon Nero.
00:37:18Certainly, we'll be using the whiskey marmalade.
00:37:20I'll be incorporating it into my glaze for my carrots.
00:37:23The flavour goes perfectly.
00:37:24The flavour of the cake is just a buttercream cake.
00:37:27I'm pretty confident it's going to bake in time.
00:37:29I put that marmalade in.
00:37:30Swiss buttercream.
00:37:31It's already into the mulberry compote.
00:37:34So, two spots.
00:37:35It gets a little featured up.
00:37:36My arm's getting sore.
00:37:37I'm going left.
00:37:39I'm going to put the marmalade in with my carrot cake batter.
00:37:42I think it should give that beautiful sweetness,
00:37:44but also a bit of tart, which it needs.
00:37:46I need to get this cake in the oven pretty ASAP.
00:37:49I think I actually needed that mahana laid.
00:37:51You reckon?
00:37:52Yeah.
00:37:52I was actually looking for a lemon.
00:37:54So, this is perfect.
00:37:58Oh, man.
00:37:59Yeah, great.
00:38:00Let me in.
00:38:00The lemon and the whiskey, just pull everything back.
00:38:03It's not too sweet.
00:38:04Not too bitter.
00:38:05This is really superb.
00:38:06That is amazing.
00:38:09We're going to join them.
00:38:10Sorry, we've been very busy up the front end.
00:38:12You waited.
00:38:13You waited for us.
00:38:14We're working hard here.
00:38:15Come in.
00:38:15Recipe please, Jane.
00:38:16That is so unbelievably good.
00:38:18What makes it is just a mixture of the lemon.
00:38:21Is this in the book?
00:38:22Yeah.
00:38:23Yes, it is.
00:38:24I'm just wondering when I can pop over.
00:38:26Anytime.
00:38:27Anytime.
00:38:28Anytime.
00:38:29I've never told you you're a very lucky man.
00:38:31I know I'm a very lucky man.
00:38:33I don't know where to put this.
00:38:37My grassini have just come out of the oven.
00:38:39They're looking good.
00:38:40I think they're probably a little bit crispier than I was hoping they would be.
00:38:45I think that's okay.
00:38:45They look nice.
00:38:46I'm doing two fish fillets separately.
00:38:50And I've also still got to decide if I'm using the marmalade.
00:38:52So I taste my sauce.
00:38:55And I'm so happy with the flavour.
00:38:58And it tastes really good.
00:38:59Oh my God.
00:38:59Get that off.
00:39:00It tastes like covalonero, but it also has this like umami from the spatchcock and from
00:39:05the other vegetables.
00:39:07Ooh.
00:39:07And I'm thinking the intensity of the whiskey and citrus flavours will definitely overpower
00:39:13the sauce and more importantly the fish.
00:39:15So I'm definitely not going to use them.
00:39:16Can I have a show of hands?
00:39:19Who's using the whiskey marmalade?
00:39:30Actually, who's not using it?
00:39:32Yeah, that's easy.
00:39:32Grace?
00:39:33Grace.
00:39:34Grace, are you alright there?
00:39:38Me?
00:39:38Yeah.
00:39:39I'm not using it.
00:39:40Wow.
00:39:41Am I the only person?
00:39:42You're the only one.
00:39:43That's crazy.
00:39:46I've made a huge decision here that no one else has made.
00:39:49This is insane.
00:39:50Oh my God.
00:39:51I'm shocked that I'm the only person that's not using the marmalade.
00:39:54Just a little bit of the sauce.
00:39:57Definitely a really huge risk.
00:40:00Whoa.
00:40:02But I really trust myself.
00:40:04My gut's telling me that this sauce doesn't need the marmalade.
00:40:08So I'm just, I'm not going to use it.
00:40:10Grace, you're not using the marmalade and you have nine minutes to go!
00:40:15Come on!
00:40:16But if you're using whiskey marmalade, 24 minutes to go!
00:40:20But who's counting?
00:40:22I am!
00:40:24Oh!
00:40:26This marmalade has so much flavor.
00:40:29There's citrus, there's a bit of whiskey in the end.
00:40:32It's not too sweet, which is great.
00:40:34Oh my God!
00:40:36The whiskey marmalade.
00:40:38My grandmother used to make a very similar one, so I really want to use it.
00:40:44But I don't really see how it's going to work with the trout.
00:40:50Um...
00:40:50I literally, I start questioning myself.
00:40:53Maybe trout is not the best option for this dish.
00:41:02Spashcock would actually work better.
00:41:04I look at the time, and there's 20 minutes to go.
00:41:10Oh!
00:41:11I've made this huge pivot to cook with a spashcock.
00:41:14I need to butcher it.
00:41:16I need to cook it perfectly.
00:41:18Oh, whoa!
00:41:19That's a major change.
00:41:21It's a change of whole crazy.
00:41:22I know.
00:41:23So we took in the middle of the cook.
00:41:25Uh, that is so crazy.
00:41:27It could be a huge mistake.
00:41:40Grace, you're not using the whiskey marmalade, and you have three minutes to go!
00:41:46Get that thing off.
00:41:49There's still time to use the marmalade.
00:41:53No, she's doubling down.
00:41:55She's stopping!
00:41:56It's beautiful!
00:41:57No, that's good!
00:41:58You're good!
00:41:59Oh, we don't need it here.
00:42:00You're all over it.
00:42:01I love that.
00:42:02That's you.
00:42:03It's got you written all over it.
00:42:05So, right now, I'm focusing on making my sauce on my oven-roasted spashcock dish.
00:42:12I'm tasting the sauce as I'm cooking.
00:42:15I'm getting that sweet, salty, sour taste, but I'm not getting any body.
00:42:20I'm not getting any depth.
00:42:21It's just very watery.
00:42:23That, I'm concerned.
00:42:25So I add a bit of the whiskey marmalade.
00:42:28Marmalade, sweet, sour, with the whiskey depth of flavour, exactly what I needed to lift my dish.
00:42:36Thank God.
00:42:38God sent.
00:42:39Really?
00:42:39Nice!
00:42:40You're glazed there already.
00:42:41I'm excited.
00:42:42I think it's going to work really well.
00:42:44I love that you're staying calm, focused.
00:42:46Good luck in and make sure the spashcock is cooked perfectly.
00:42:49Whoops.
00:42:50That's the problem.
00:42:51Oh no.
00:42:54I've spent so much time perfecting my sauce, but just over 15 minutes ago, I haven't even put a spashcock
00:43:00in the oven.
00:43:01If it doesn't cook in time, I may not have a spashcock to serve.
00:43:07Alright, fingers crossed.
00:43:09Grace, 30 seconds!
00:43:12Woohoo!
00:43:14Are you still cooking fish, Grace?
00:43:16Yeah.
00:43:17Are you sorry?
00:43:18No way.
00:43:20Everyone around me's got a really chill vibe, which is very strange to have to channel my energy.
00:43:27Come on Grace.
00:43:27But I really just have to like lock into my bench and lock into my dish to make sure I
00:43:31can get this all done in time.
00:43:33That's so stressful.
00:43:34Oh shhh.
00:43:36You alright? You alright?
00:43:37Grace, your time is up in 10.
00:43:429, 8, 7, 6, 5, 4, 3, 2, 1.
00:43:51That's it Grace.
00:43:53Well done.
00:43:54What's up girl?
00:43:55Wow.
00:43:55She only just made it too.
00:43:58Oh my god, that's so weird.
00:44:00That's so weird.
00:44:03I've finished cooking, everyone else around me is still gone.
00:44:06I've been feeling so confident, I love my dish, but everyone else used the marmalade.
00:44:12Why not?
00:44:13It was so delicious.
00:44:14Absolutely beautiful, yeah.
00:44:15I was missing some citrus, so just give it a nice lift.
00:44:17Jane makes it and Jimmy eats it every day and it was absolutely delicious, so maybe I'm just wrong.
00:44:25What do I do now?
00:44:26Everybody else, your extra 15 minutes has started now, come on.
00:44:31That's it!
00:44:32My hands are shaky.
00:44:35Yeah, I'm feeling it now.
00:44:37So 15 minutes left in the cook, my spatula is looking great, there's a really nice colour on it, I'm
00:44:41really happy with that.
00:44:42Carrots are all roasted off, they're sitting to the side, ready to be glazed up.
00:44:47I'm gonna chuck it in.
00:44:49That really changes up my...
00:44:51That's going on the carrots.
00:44:51That changes up my vibes.
00:44:53Yeah, great marmalade.
00:44:54It's gonna go amazingly in my tamarind caramel for my roast carrots.
00:44:58I need to be careful because every marmalade is different, so I don't want the marmalade to overpower the other
00:45:03flavours that I've worked really hard on in this caramel.
00:45:06Hey Dot!
00:45:07Hi guys!
00:45:07How are you?
00:45:09How are we travelling?
00:45:10Good!
00:45:10So I put the whisky marmalade on the roasted carrots, I also put a little bit in my ravioli filling
00:45:15and I'm gonna use it in my sauce.
00:45:18Three ways.
00:45:19Why not?
00:45:21That doesn't mean that you get 45 minutes extra.
00:45:24Oh, I thought that's what happened.
00:45:27I'll be here all day.
00:45:28Okay, okay.
00:45:31The pasta is rolled out, I've got my filling in the fridge, the carrots are roasted, so next I'm gonna
00:45:37create the ravioli and then I'm gonna start on my sauce.
00:45:40To be safe in that first elimination would be a huge relief.
00:45:46Ten minutes to go!
00:45:49Alright, I'm gonna start plating soon.
00:45:51Time to pull my trout out from the fridge.
00:45:53I have no idea how this is gonna go.
00:45:56Alright, don't mess this up Annabelle.
00:45:58The cure has firmed up the fillets.
00:46:01They're actually looking a lot better than I anticipated.
00:46:06That looks good doesn't it?
00:46:09I'm overwhelmed with relief right now, that is the main feeling that I am feeling, is just like, relief.
00:46:14I've made my ricotta.
00:46:17Woah, look at that.
00:46:18Woah.
00:46:19I've got my mulberry juice now, so I'm just gonna play around with that and make like a nice vinegar
00:46:24to sort of cut through the fat of the fish.
00:46:27I've added the marmalade to my mulberry vinegar and it's added this depth of flavour, it's added some spice, it's
00:46:34added some citrus, it's really elevated the sauce.
00:46:37It's given my dish the x-factor that it needed.
00:46:40Your extra time is up in five minutes!
00:46:43Woo!
00:46:46Mmm.
00:46:51I'm loving my dish, the flavours are there, I love the cavelinero, it's so beautiful and vibrant.
00:46:58My bean puree, I put a lot of olive oil into it, so it's really nice and floral and the
00:47:05mulberry sauce, it's very earthy.
00:47:07I think it's gonna work really well with the chicken.
00:47:10Oh my gosh, I love it, it's delicious.
00:47:12I am really feeling that it's a really great dish and I really want to be the top dish.
00:47:22Less than five minutes ago, I pulled my spatchcock out of the oven.
00:47:28The colour tells me it's not cooked until now.
00:47:31I'm a bit concerned about the cook of the spatchcock.
00:47:34At this point, I'm kind of panicking, what am I going to do?
00:47:39So I decided to pan-fry the spatchcock.
00:47:44I'm just trying to give it a bit of colour.
00:47:46You sure it's going to be cooked on time?
00:47:48Your bird is bouncing still, it's clearly not cooked enough, you don't need that.
00:47:52You don't need that, just cook it.
00:47:54Just cook it, cook it.
00:47:55You can see it's bouncing.
00:47:57I don't want to serve raw chicken to the judges.
00:48:01I'm just having my fingers crossed that it's going to be cooked.
00:48:23Ten fingers, ten toes, everything crossed.
00:48:27That extra few minutes is going to get me over the line.
00:48:30I don't know.
00:48:36Hi.
00:48:38Just put your feet up.
00:48:40I wasn't expecting that to happen.
00:48:42What?
00:48:43Because there's no one else to use it.
00:48:45Neither will we.
00:48:46That's crazy.
00:48:49You're all cooking with whiskey, Marlade, and that means your extra time is up in three minutes.
00:48:55Three minutes, it's a hit single.
00:49:01It's the moment of truth.
00:49:03The chicken's been resting now, and as I'm cutting it I can see the juice is just flowing out of
00:49:07the breast, so it's really juicy.
00:49:11Yes!
00:49:13I only want to be serving one half of it on the plate, just to bring a little bit of
00:49:18sort of a finer dining look to it.
00:49:20Everything's fallen into place for this cook, and now it's just getting it on a plate and getting it up
00:49:24the front there, hopefully.
00:49:25Your extra time is up in one minute!
00:49:33One minute left.
00:49:35The special is still in the oven.
00:49:38I'm just going to wait until the very last moment to take it out and just clean it.
00:49:41What?
00:49:43Because everything else is on the plate.
00:49:46Oh, man.
00:49:47That's exactly what I would do.
00:49:49I've practiced so many mystery boxes at home, and I really let my creativity run wild.
00:49:55To not only have my dish tasted, but to win the first mystery box would just be amazing.
00:50:00All right, everybody!
00:50:0310!
00:50:049!
00:50:058!
00:50:067!
00:50:076!
00:50:085!
00:50:094!
00:50:103!
00:50:112!
00:50:121!
00:50:135!
00:50:135!
00:50:155!
00:50:167!
00:50:188!
00:50:199!
00:50:209!
00:50:2510!
00:50:2710!
00:50:28You're done, mate.
00:50:29How do you go?
00:50:29I'm all right.
00:50:30I think my chicken may not be done, so.
00:50:33I have no idea whether it's cooked or it's not cooked.
00:50:39I really hope the judges are going to want to taste my dish.
00:50:43Looking at the other plates, I'm starting to doubt myself a bit, but I have to remember
00:50:46that they all had an extra 15 minutes and i think in um 75 minutes this is a pretty great
00:50:52plate of
00:50:53food as you know we're only tasting the 10 most appealing dishes today the first dish we'd like
00:51:05to taste belongs to casper wow look at this
00:51:29i did a spatchcock with some roast carrots and pickled mulberries
00:51:38and then spring onions that's a nice color on there isn't it and then the tamarind caramel
00:51:48okay now we're talking it looks shiny that's good nice you have caught our attention thank you
00:51:56let's dig in yeah come on
00:52:22well casper
00:52:26you talk the talk and my friend you have walked the walk in such a big way that spatchcock alone
00:52:33is you know up there with some of the best protein cook that we've had in this kitchen
00:52:37it is restaurant ready that is how you try and get it to leave the pass the caramelization on
00:52:44the seasoning on it and it is just cooked through it's what chefs like try and find every time
00:52:52they cook a piece of protein and you've nailed it in your first mystery box then we get to everything
00:52:57else and mate my gosh between the beautiful sweetness and depth that you've got in your spring onion
00:53:04sebis when you incorporate that with the tamarind caramel which is just spiked with jane's marmalade
00:53:10that is a plate of food and you my friend are one to be reckoned with
00:53:15i love the sweet sour umami sort of next level oh thank you i've yeah i'm inspired i thought the
00:53:25spatchcock was so moist and so delicious and it was seasoned beautifully this spring onion sauce is
00:53:30just incredible perfectly balanced and then to have that tamarind on top of that was like just like
00:53:37another explosion i totally lost my cool eating the second i saw you pour that tamarind marmalade
00:53:43caramel i started getting like a bit hot under the collar i was like stop it casper but the taste
00:53:49completely followed through as well i think for me the intensity that you managed to get in all of your
00:53:55elements was incredible loved it i'm going to coin a new phrase ci for cooking intelligence you have a
00:54:04high ci that was such a brilliant plate of food every single thing on that plate is so well considered
00:54:13and has a reason for being there i don't think you're going to be going anywhere in a while well
00:54:19done thank
00:54:34you i'm happy to embrace the high ci well you know it might be my trademark moving moving forward here
00:54:40yeah next dish would like to taste belongs to dot
00:55:00dot what have you made
00:55:02i have made today a celebration of carrots so i've made a carrot ravioli the dough is made of the
00:55:12carrot
00:55:12stems i've done a lovely creamy marmalade sauce
00:55:18some roasted carrots a little bit more marmalade um and then some flaky rainbow trout
00:55:25sounds more like a celebration of marmalade maybe
00:55:28a little bit i've been practicing these since i was a kid
00:55:34but you know when i knew i was hopefully going to be on masterchef i started doing it again on
00:55:37the
00:55:38weekends with my partner and we would kind of watch the episodes and pause it run to the supermarket
00:55:42yeah i've been in prep guys wow study and did your partner did she judge or she judged so obviously
00:55:48i always want so
00:55:52okay
00:55:56i'm gonna have a little bit of everything sorry if i'm a bit slow no take time
00:56:24don't i think it's pretty obvious that you've been practicing mystery boxes what i love about this dish
00:56:29is it doesn't necessarily feel like it's come from a mystery box i think the uh over commitment to the
00:56:35marmalade has actually done you really well there's a lovely sweetness to the whole dish that's really
00:56:40backed up by the sweetness of those roasted carrots and because you've seasoned your dish so well you
00:56:46still get the saltiness there's a lovely hit of pepper at the back that kind of brings everything back
00:56:51into that savory zone amazing first effort for mystery box number one thank you i'm pleasantly
00:56:57surprised that the the marmalade with the fish wasn't sure how that was going to work i like the
00:57:02celebration of the carrots like you said i think it's a good summer dish and i can still taste the
00:57:06whiskey in there which is good scottishman can always taste the whiskey a scotsman will always find
00:57:10the whiskey oh yes so well done so well done the plating was stunning even the plate choice it just
00:57:17felt
00:57:17like it came from you specifically which i love we're getting an understanding of who you are as a
00:57:22cook through every dish um if i was to say things that you could probably work on less is more
00:57:27i feel
00:57:27and that could be something that you're taking to your next mystery box just because it's there
00:57:31doesn't mean you have to use it well done dad nice boy she's gonna be really good oh she's gonna
00:57:42be
00:57:42she's already really great she's gonna fly okay guys next one to come over is
00:58:02are you now
00:58:08oh my gosh i'm so excited to present the dish but i don't know suddenly i feel a lot of
00:58:15pressure
00:58:17changing something in the middle of the cook it's quite risky i'm just hoping that i've made the right
00:58:39decision
00:58:42are you not what have you made i've made spatch cook with bean puree cover and arrow in the marmalade
00:58:53whiskey down and then i made mulberry sauce shall we try it sauce up
00:59:04wow the color of that that's pretty deep in it yeah
00:59:11wow that looks amazing elena it looks pretty elegant oh like straight out of a bistro
00:59:16the the glaze on the on the spatchcock was fantastic but how does it taste let's see that's the big
00:59:22thing
00:59:27yes
00:59:28so
00:59:51Allona, changing your dish from the trot to the chicken,
00:59:54I think that was a very good option.
00:59:56It is fantastic.
00:59:59Your red bean puree, I want the recipe, by the way.
01:00:04I don't care whatever happened, I want that recipe.
01:00:07The kales are just too enough.
01:00:10The lovely marmalade from Jimmy and Jen is really effective into your dish.
01:00:16Well done.
01:00:17Oh, thank you.
01:00:18I was a bit disappointed because it was too small.
01:00:23But it was absolutely delicious.
01:00:24I mean, the red beans were really great.
01:00:27A great balance of the sweet and salt between the marmalade and that.
01:00:31I thought it was an excellent dish.
01:00:32I thought it looked great.
01:00:33As soon as I seen it put down there, I was dying to try it and every bite didn't let
01:00:38me down.
01:00:38It was perfect.
01:00:41Allona, correct decision to use the spatchcock.
01:00:43And when I tasted some of those elements separately, I was like, oh, oh.
01:00:47But together, wow.
01:00:48It was dynamite.
01:00:50You've done a brilliant job of it.
01:00:52You are right up there for Top Dish Girl.
01:00:54Woo!
01:00:59Woo!
01:01:00Woo!
01:01:01Woo!
01:01:03Woo!
01:01:03Woo!
01:01:05That was yum.
01:01:07Jack.
01:01:08I've done a mulberry sponge cake.
01:01:11I've put the marmalade in with my mulberry curd and done an Italian meringue on the outside.
01:01:17I think it's really great.
01:01:18I think it's really delicious.
01:01:20It's moist.
01:01:21It's light.
01:01:22It's creamy.
01:01:23I love the big mulberries in it.
01:01:24And the addition of the marmalade really lifts the flavour of the mulberries.
01:01:29I'm feeling super nervous.
01:01:31Only ten dishes are going to be chosen to be tasted today.
01:01:35But everyone is just amazing.
01:01:38Woo!
01:01:39I've made a marmalade and tamarind carrot cake with a mulberry and thyme ice cream.
01:01:46I love desserts that aren't too sweet.
01:01:49The cake was moist.
01:01:50I think carrot cake was a great idea for carrots.
01:01:53And, of course, the mulberry ice cream.
01:01:55I was looking forward to it and it didn't let me down at all.
01:01:59Hats!
01:02:00I've made southern fried spatchcock, creamed cavallonero and mulberry and tamarind glazed
01:02:06carrots.
01:02:07Fried spatchcock.
01:02:08The cook on it's delicious.
01:02:09Really well seasoned.
01:02:11Love the flavour in that creamed cavallonero.
01:02:14The carrots almost taste pickled to me.
01:02:16It's fantastic.
01:02:17So, there's a bit of crunch in everything in there, which I love in a plate.
01:02:20Good job.
01:02:22Hannah!
01:02:23You can just put that there.
01:02:24Thank you, Hannah.
01:02:25No, I'm kidding.
01:02:27I have made a butter cake.
01:02:29With a thyme syrup.
01:02:31A mulberry jam.
01:02:32And a Swiss buttercream.
01:02:35Oh, Hannah.
01:02:37That's good cake.
01:02:39Yay!
01:02:40The herbs really set it aside from other sort of cakes.
01:02:42Yep.
01:02:43Really delicious.
01:02:44And the mulberries are fantastic.
01:02:46You used them really well.
01:02:47I'm taking it home.
01:02:49I want to be tasted really badly today because I want to be in contention for that immunity spot.
01:02:57Alright.
01:02:58Only three dishes left to taste.
01:03:01Pressure.
01:03:05Min, we'd love to taste your dish next.
01:03:11Come on, Min.
01:03:16Min, tell us what you've made.
01:03:19I've made an oven-roasted tamarind chicken with roasted carrots and sautéed covenoleros.
01:03:26The sauce itself has got tamarind and mulberry, some of the marmalade as well.
01:03:31Wowie.
01:03:32Okay.
01:03:33Now we're playing.
01:03:34How did you find that first mystery box?
01:03:37It was just all over the place, especially with the spatchcock and just trying to figure
01:03:42out whether I got the cook right on it or not.
01:03:44Do you think you got it right?
01:03:52Honestly, I'm not 100% sure.
01:03:55Hopefully, it is cooked.
01:03:57There's no way you would know because that came out with 10 seconds to go and straight
01:04:00onto the plate.
01:04:01I know.
01:04:01Right.
01:04:02So, yeah.
01:04:03Shall we try?
01:04:04Ooh, the pressure.
01:04:05Okay.
01:04:31Oh, come on, Min.
01:04:36I think it might be perfect.
01:04:40No.
01:04:41It's definitely cooked.
01:04:43It is?
01:04:43Yeah.
01:04:44You can breathe again now.
01:05:07I mean, it's quite a simple dish.
01:05:14But when you do it this well, no one cares.
01:05:18I think you've done everything really, really well.
01:05:21The carrots are beautifully tender and sweet.
01:05:23The Cavallanero still has a tiny bit of bite.
01:05:26And then that sauce is dynamite.
01:05:31It is so, so good.
01:05:32It is just chockers full of umami.
01:05:35You have used all that salty sour sweet to your advantage.
01:05:43I like a good sauce.
01:05:45I like a good sauce and I would have a shot of this sauce.
01:05:48It's so red and so beautiful.
01:05:50I expect it to be really sweet.
01:05:51Yeah.
01:05:52But it was salty as well.
01:05:53It had that depth in it.
01:05:54It was really good.
01:05:55I thought the whole dish was fantastic.
01:05:58Your dream is to have sauces on shelves, right?
01:06:00Yeah, sure.
01:06:00But I bet you bloody didn't think that you'd have a mulberry sauce on the shelf.
01:06:04100% not.
01:06:04With marmalade in it.
01:06:05Jimmy's marmalade.
01:06:06It has to be Jimmy.
01:06:07Mulberry sauce with Jimmy's marmalade.
01:06:09Buy him in.
01:06:10But mate, that is proper good sauce work.
01:06:13That comes from love, passion, dedication to the craft of sauce making.
01:06:19You've got it.
01:06:19Well done.
01:06:28Oh, like really, like, you know, that's what I want to do.
01:06:32Like making sauces.
01:06:33And for someone to say that, it's such a validation of me being able to do something like that in
01:06:38the future, hopefully.
01:06:40Next up, we'd like to try the dish from...
01:06:46Alita!
01:06:54Oh!
01:06:55Okay.
01:06:57She's here to play.
01:06:58She's here to feed.
01:07:00I have made you souffle pancakes with a rock star mulberry sauce.
01:07:09Yup.
01:07:10We're into that.
01:07:11Look at this.
01:07:12Oh!
01:07:12Look at that.
01:07:13It's like a piece of art.
01:07:15It does.
01:07:16It does.
01:07:16How that mulberry sauce is like splitting out through that custard.
01:07:21That looks unreal.
01:07:25Okay.
01:07:50Allita, that is a very, very naughty plate of food.
01:07:53I am loving that.
01:07:55What you've done with the marmalade custard and also the, what'd you call it?
01:07:59The rock star sauce.
01:08:00Rock star mulberry sauce.
01:08:00I am so here for those elements.
01:08:02You haven't overthought it.
01:08:04Three elements there and they are absolutely peaking.
01:08:06I think you've done a smashing job.
01:08:08Thank you, Andy.
01:08:09The rock in the mulberries just was a perfect balance.
01:08:13And I love that the mulberries are the style.
01:08:16I like the thyme and the custard too.
01:08:18And the marmalade in there.
01:08:20A stroke of genius.
01:08:21I'm glad we thought of it.
01:08:22Yeah.
01:08:23Good team here.
01:08:25Who?
01:08:25Yes.
01:08:26Guess what?
01:08:27What?
01:08:28I am flabber.
01:08:30Gusted.
01:08:32Custard.
01:08:32Gusted.
01:08:33Oh.
01:08:35Flabber is gusted.
01:08:37Gusted.
01:08:38This is really good.
01:08:40It's excellent.
01:08:42Well done, Alyssa.
01:08:42Thanks, Lionel family.
01:08:50This is going to be the final dish that we're tasting today.
01:08:55Biggest risk that I took was not using the marmalade.
01:08:58But I'm really good at trusting myself.
01:09:02I know that this dish is delicious.
01:09:04So I'd love if my dish was tasted today.
01:09:08I want to get tasted today.
01:09:11I want to be that top dish today so badly.
01:09:16I really, really, really don't want to cook in tomorrow's elimination.
01:09:21We'd like to taste your dish.
01:09:37This is going to be the final dish that we're tasting today.
01:09:44The last dish we'd like to taste was made by...
01:09:50Annabelle.
01:10:05You again?
01:10:08So, Annabelle, what have you done?
01:10:10I have done a cured rainbow trout.
01:10:15With a mulberry and marmalade vinegar.
01:10:20There you go.
01:10:22Yes.
01:10:23And some chicken skin salt.
01:10:26And then some ricotta on the plate as well.
01:10:29Wow.
01:10:29Shall we try?
01:10:31Shall we try?
01:10:57It's just fantastic.
01:11:00Delicious.
01:11:02What I like very much is the combination of so many things.
01:11:05The saltiness.
01:11:06You've got the sweetness.
01:11:07You've got the crunch.
01:11:08And your ricotta has character too.
01:11:11So, I can't wait to hear everybody else.
01:11:14But I love it.
01:11:15Thank you so much.
01:11:17I think it's the most delicious cured fish I've ever had.
01:11:21Oh.
01:11:22Wow.
01:11:23Whoa.
01:11:26Whoops.
01:11:28That means a lot.
01:11:29Because I actually follow you on Instagram.
01:11:31And when Jimmy was in hospital and you were bringing him in food every single day,
01:11:36I'd like check my Instagram and be like, oh, oh, oh, oh, oh.
01:11:38I know, hospital food sucks.
01:11:40So, that's like...
01:11:42This is delicious.
01:11:43The chicken skins are stroking genius with it.
01:11:45The vinegar is excellent.
01:11:47I think it really balanced the fish.
01:11:48Excellent dish.
01:11:49I would eat this every day.
01:11:51Oh, yeah.
01:11:51Every single day.
01:11:52Thank you so much.
01:11:54It's pure talent.
01:12:00What on earth.
01:12:03That is the biggest compliment I have ever received for my cooking.
01:12:08I am just like on cloud nine.
01:12:17Your very first mystery box was about celebrating the joy of home cooking.
01:12:25You all poured your heart and your soul into it.
01:12:28And it could taste it in the food.
01:12:29Let's say a huge thank you to our special guests.
01:12:33Give it up for Jane and Jimmy Barnes.
01:12:45We've only tasted the 10 most appealing dishes.
01:12:51But it was still a hard task to pick the winner.
01:12:55There were a few of you who really impressed us.
01:12:58If we call your name, please step forward.
01:13:04Eliana.
01:13:05Eliana.
01:13:12Eliana.
01:13:13Casper.
01:13:24And...
01:13:31Annabelle.
01:13:39It was close, but the one dish we couldn't go past was cooked by
01:13:56Casper.
01:14:06I had my hopes, but hearing my name being called out, incredible, super stoked, sort of validated
01:14:12that I do know what I'm doing here and that I deserve to be here.
01:14:16Casper, that dish was high CI.
01:14:22The pressure is now off you, Casper.
01:14:25Tomorrow you'll be watching from the gantry, while the others battle it out.
01:14:30For the rest of you, sharpen your focus.
01:14:35Because the first elimination is the toughest.
01:14:41Tomorrow night, someone's going home already.
01:14:47Whoa.
01:14:48I am sweating bullets.
01:14:51I want to be in this kitchen so bad.
01:14:52I'm not going home today.
01:14:54And whose dish astonishes the judges.
01:15:00O-M-G. How did you do that?
01:15:06To be continued.
01:15:08I'm out.
01:15:08I'm out.
01:15:16You're welcome.
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