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00:00:01Previously on MasterChef Australia, 40 talented home cooks battled it out.
00:00:09Wow, there is some stiff competition here today.
00:00:12For only 24 spots in this year's competition.
00:00:16I'm putting my whole dream on the line.
00:00:19You're making a sandwich? 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.
00:01:42We're gonna do it!
00:01:48What is this?
00:01:51What is it?
00:01:52What is it?
00:01:53What is it?
00:01:53What is it?
00:01:54What is it?
00:01:54What is it?
00:01:54What is it?
00:02:00Here we go!
00:02:02The first thing that catches my eye are these beautiful little house-shaped boxes.
00:02:08Come on!
00:02:12I don't know what's happening today, but whatever it is, it looks exciting.
00:02:16Misty boxes! Misty boxes!
00:02:21So cool!
00:02:22Good morning!
00:02:25Aw, very cute!
00:02:28Wow, 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 so magical!
00:02:44That's so cute!
00:02:46There is the cutest little mystery box houses.
00:02:50I'm already thinking, what does this mean?
00:02:52And also, can I take one of these home?
00:02:55They 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.
00:03:30Following the seasons, growing much of their own produce from their epic garden, sourcing local ingredients,
00:03:38and 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 is an Australian rock icon.
00:03:51Ooh!
00:03:52Give it up for Jane and Jimmy Bob!
00:04:12Oh my God!
00:04:14Oh my God!
00:04:19It'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 because I am such a massive fan I've seen Jimmy about four
00:04:33times
00:04:41they are legends I grew up listening to Jimmy Barnes my mum would just have it
00:04:46playing all day every day when we were kids
00:04:50this is so exciting I have a confession Archie don't really know who they are
00:04:59a little bit too young Jamie welcome to the Masterchef kitchen it's so good to
00:05:06have you guys if that was a reception huh it's nice but you've had a few
00:05:09standing eyes but I was about to start singing well you know you lit up when Jimmy
00:05:15and Jane walked in I'm a little bit gobsmacked and shell-shocked it's amazing
00:05:20to meet you see you both
00:05:23most of Australia knows you as that hardcore rocker yeah but then the
00:05:28cookbook is just a totally different side of you where did the inspo for that
00:05:32come from it's inspired by seasonal vegetables lovely and all the fruit and
00:05:38vegetables that we grow at our place paint a picture your garden is like next
00:05:43level before COVID we had a little you know small vegetable patch few herbs
00:05:47during COVID it turned into a market garden and it's a beautiful garden and
00:05:52we've got so many great vegetables and we just had to think of great things to
00:05:56cook with them all the time because every season was presenting us with new
00:05:59things we dug up a hundred and four kilos of potatoes as a Scotsman that's like
00:06:07heaven we've got an orchard we've got a beautiful rose garden which is a great
00:06:12place to sit and think about what you're gonna cook beautiful one of my favorite
00:06:15things is seeing hard rocker Jimmy with his roses if you just said 30 years ago I'd be
00:06:21gardening I would have laughed at you but I love it now I feel really comfortable there
00:06:25I didn't actually know that Jimmy Barnes was so into gardening and his food I
00:06:29only know him for his music I'm really into music I play music I write music and
00:06:36so this is kind of a great marriage for me I mean you've both had a connection for
00:06:42many years now being a very close friend of jocks yeah yeah I remember first time I
00:06:49met him in Irana I went to Irana and the food was just out of this world it's like
00:06:56another level and and he came out and he was just it was it's like he was a rock
00:07:01singer yeah he was so you know passionate and enthusiastic about you made us eat
00:07:05ants but he used to come and he came into the house and we'd sing and cook
00:07:11together and him and Jane would fight when they were cooking it was good music and
00:07:20food are all things that feed the soul yeah and I think that's what we all have
00:07:23in common I love the way that Jane and Jimmy are talking about food you can
00:07:28obviously tell that they are so passionate about growing their own
00:07:31produce and all about that farm-to-plate lifestyle which I love too so
00:07:36hopefully this is winning today right you ready to see what Jane and Jimmy have
00:07:42got in store for you okay we already well you can lift your lids now here we go
00:08:05okay wow okay so Jane what do we got it a board of ingredients that we would use at
00:08:13our house a spatchcock and mulberries are in season here we've got some red azuki
00:08:22beans beautiful tamarind fresh tamarind one of your favorites it's a great one of my
00:08:28favorites Jess in Thai cooking cavalo nero some Dutch carrots we've got some
00:08:35shallots down there time at the time yes
00:08:41a rainbow trout which I caught myself and what is that this is unusual Scottish
00:08:50element it's a thing I used to eat when I was a child this is Edinburgh Rock I used
00:08:56to just eat it as a lolly but it's sort of powdery and it's sort of sweet you can
00:09:01crush it use it like an icing sugar oh my gosh I think it's such a beautiful
00:09:06combination of ingredients I have no idea yet what I'm gonna cook but everything
00:09:11like screams local seasonal produce so I'm really excited this is one of the most
00:09:18about mystery boxes and we cannot wait to see some great home cookings out of
00:09:26a little bit you'll have to bring us a dish that features at least one of the
00:09:31ingredients from Jane and Jimmy's mystery box we're giving you 75 minutes you have
00:09:37access to a small under bench pantry of staples we are looking for the top dish to
00:09:45be safe from tomorrow's first elimination but you really need to bring your a game to impress these
00:09:56two legends because today we will only be tasting the 10 most appealing dishes so only 10 dishes are
00:10:09going to be chosen to be tasted today in the master chef kitchen at this stage of the game with
00:10:15so
00:10:15many inventive and interesting cooks in here it's gonna be tough to stand out from the pack
00:10:21stay very calm enjoy the cook if you enjoy what you do people can appreciate it that's what I found
00:10:28from singing and cooking and I think from watching my wife and eating Jane's food for years cooking
00:10:34with love if you put love into the food it comes out and taste tastes along the way
00:10:42good luck your time starts now
00:10:46come on
00:11:03I'm a massive fan of Jimmy my dad was a bricklayer and he would come home beer in hand cooking
00:11:09the Barbie and he
00:11:10always had you know Aussie music playing so Jimmy was definitely on high rotation and can't really
00:11:14believe he's here I'll be making southern fried spatchcock with creamed cavallonero and some
00:11:21tamarind and mulberry glazed carrots first mystery box today I am feeling a little bit of everything
00:11:28is that possible to feel everything all at once today I am planning to cook a thyme and mulberry cake
00:11:35oh slippery little sucker with a Swiss meringue buttercream and I'm gonna try and use these which
00:11:41actually tasted really cool kind of like sherbet oh top dish today everyone wants that today I'm
00:11:48thinking because it's home-cooked challenge the ultimate home-cooked meal for me is sort of
00:11:53weekends in the kitchen with grandma making her famous carrot cake so I'm gonna do a spin-off on that
00:11:59I'm just really hoping the judges pick me because I know if they do I've got one hand on that
00:12:04uh that
00:12:05immunity for tomorrow's elimination this is such an amazing mystery box to kick off the season with
00:12:11thank you so much guys for coming in to have Australian rock and cooking royalty in the Master
00:12:17Chef kitchen did you see their faces when you walked in it was a nice welcome yeah it was great
00:12:21I lost it
00:12:22and you've chosen some beautiful ingredients inspired by your garden what are you hoping they cook today a
00:12:27lot of people when they cook mask the flavors of the ingredients I love to taste really good ingredients
00:12:32for me the mix of sweets are bitter you know with the berries and the protein it'll be interesting
00:12:41I'm dying to see if somebody tries to use a rock I don't know how they're gonna do it yet
00:12:45when you
00:12:46split it apart it's sugar ginger and a bit of citric acid so yes those three flavors can go with
00:12:51everything extra points for the rock yeah yeah that's right just how you use it now you know
00:12:56they're gonna have to get the feel for it we are gonna be open to find out exactly who they
00:13:00are
00:13:00mm-hmm how can they improvise and this is what I'm looking for the most yeah couldn't agree more
00:13:05under pressure I think you know that's when I'm watching I thought oh my god if they had another
00:13:0810 minutes yeah yeah you'd start I'd be panicking they change the direction all over the place I'd be
00:13:14like the trout it's very exciting isn't it you never know who's gonna walk through those doors
00:13:21how iconic first mystery box we have Jimmy and Jane Barnes in the building this is beyond I have
00:13:31practiced mystery boxes leading up to MasterChef my partner and I watching the episodes pausing it
00:13:37running to the supermarket buying 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 hey guys how are you so great how are
00:13:51you I'm
00:13:52good I'm thinking of carrots ravioli okay so inside will be the carrots and the pasta dough has the
00:14:00carrot top in it okay celebrating the whole carrots yes beautiful that sounds lovely and as a bit of a
00:14:06sauce or something going on there yes bit of a sauce with definitely some time maybe some of
00:14:11this here the carrot pops are amazing yeah I was hoping for pasta Jimmy's like us oh great oh yeah
00:14:21yeah he was saying how much he loves pasta okay that's fabulous you're definitely on the right track
00:14:26thanks guys if Jimmy wants pasta Jimmy's getting pasta it needs to be good Jane and Jimmy brought some
00:14:40pretty special ingredients with them being the first mystery box I really want to take my time
00:14:45to taste all these ingredients there is a bit of a puzzle to solve here so my brain is working
00:14:52hard
00:14:52right now to come up with something really unique I love problem solving that's like my thing so building
00:15:00dishes is almost like an engineering exercise I went to uni and I studied aeronautical engineering
00:15:06you really need an analytical mindset you need to understand the problem and then you also need
00:15:12to like design a solution detail-oriented methodical I find it really helps me in my cooking I'm always
00:15:18looking for a challenge but I wanted to utilize my engineering background with my passion for cooking so I
00:15:26decided to build a pizza oven the outside of the pizza oven is reclaimed termite mounds and then on the
00:15:33inside you've got like an aerospace grade heat blanket and after that I made my own Damascus steel
00:15:41knife I've got a little logo on there that's me it's a little ghost yeah it's kind of just like
00:15:47an
00:15:47expression of me in a knife which I like being a bit of a food nerd I like to think
00:15:52I also have a good
00:15:53creative side so I can sort of meld the two and do creative dishes that are still grounded in process
00:16:02soon as I see that spatchcock I know that I want to be using that in my dish so now
00:16:07I'm thinking what
00:16:08can I sort of build around that spatchcock that I think would go well with it and how can I
00:16:12elevate
00:16:13that for the master chef kitchen
00:16:22it's home cooking week I cook almost every day that's my happy place I turn the music on I get
00:16:30a
00:16:30glass of wine and I just like start kind of creating in the kitchen but the magic actually
00:16:37happens when i think i don't have anything in the fridge and then i just grab random bits and pieces
00:16:43together and something really incredible comes out of it so that's what i feel mystery box challenge
00:16:50might actually work for me i'm a very simple girl from russia i was born during soviet union times
00:16:58and then grew up in post-soviet estonia with very simple humble ingredients like chicken hearts and
00:17:05chicken giblets chicken liver i genuinely value all different kinds of foods and ingredients
00:17:12just because when i was growing up the food was pretty scarce like i tried bananas first time when
00:17:20i was probably 10 and i thought oh my god what is this magical thing
00:17:31after growing up i traveled a lot i lived in ireland i lived in scotland and now in australia for
00:17:38the
00:17:39past seven years i feel like i've collected all the different tastes and flavors from all these
00:17:44different countries i just go to someone i'm like how do you cook with this i'm just really grateful
00:17:49and i always appreciate food and i just want to create magic out of it from the beautiful ingredients
00:17:57from jimmy's and jane's mystery box i'm going to make pan seared rainbow trout a dookie bean puree
00:18:05crispy cavalinaro and some mulberry sauce knowing there's going to be only 10 dishes that's going to be
00:18:13taste it i feel a lot of pressure every cook in the kitchen i feel like i'm learning so much
00:18:20so i want
00:18:21to stay here as long as i can all right let's go as soon as i said home cooking today
00:18:30i definitely
00:18:31thought of cooking at home with my mom let's go my mom is a beautiful cook i've pretty much learned
00:18:39everything that i know about food from her our family dinners are always very extra
00:18:48she's always trying something new tweaking things making up things as she goes along
00:18:58and that's how i've learned to cook just 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 you know keeping quite fluid
00:19:11using my instincts and just sort of switching stuff up as i go along i'm working on my velouté
00:19:18and i filleted my fish i haven't got a super clear dish in mind yet uh but it'll come
00:19:29wait a littleстра
00:19:30i am thinking today at the moment a fillet of the rainbow trout maybe a little velouté of
00:19:37sawts maybe some cavalett area in there maybe with some little drissini on the side haven't decided yet
00:19:46When you say you haven't quite decided, when do you decide on your final thing?
00:19:50I tend to use my instincts a lot, and sometimes your instincts aren't really there until the
00:19:58dish is closer to being done, so we'll just sort of have to say.
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
00:20:12yet.
00:20:13I might.
00:20:15I don't know, I'm a bit worried.
00:20:17And there is an hour to go, so maybe I should probably also be a little bit concerned.
00:20:31Everybody, you've got one hour.
00:20:34When did that happen?
00:20:35Come on, everybody!
00:20:36Come on!
00:20:43Jimmy, 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 Cold 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.
00:21:10And this is just screaming my family home cooking.
00:21:14My 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.
00:21:25This 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 tough, 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.
00:22:04That's a beautiful leak.
00:22:06So that I can pull that into the kitchen and cook up something really yummy for the family.
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.
00:22:43They'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, what's the thing that could go wrong?
00:22:53Um, this can not souffle.
00:22:54Yeah.
00:22:55And how often does that happen?
00:22:57Dunno.
00:22:57First time doing souffle pancakes.
00:22:59Oh 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.
00:23:13Souffle 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're right in there, Jimmy.
00:23:26You really do love to cook, you can tell.
00:23:28Yeah, I do.
00:23:29I like it.
00:23:29It's awesome.
00:23:33Petro.
00:23:34How are you?
00:23:34How's it going, man?
00:23:35How are ya?
00:23:36Good, good.
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.
00:23:41You'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 balanced bass, middle, treble, it's the same as balancing our ingredients.
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 fillet.
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, brother.
00:24:06I think you got it.
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 the mulberry curd
00:24:15and then hopefully finishing it with an Italian meringue.
00:24:17Sounds good, Jack.
00:24:19Cheers.
00:24:20Jackie.
00:24:21I am actually going to do a dookie 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.
00:24:31Yeah, yeah.
00:24:32So you're going to brulee the rock sugar on top.
00:24:35Yeah.
00:24:35I love it.
00:24:36I knew this was a good ingredient.
00:24:38Exactly.
00:24:38We never doubted you, do we?
00:24:40I've got terrible sweets.
00:24:41I 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
00:25:24to make a stock.
00:25:25And then use the stock to make a velouté style sauce.
00:25:29A velouté is a sauce that's made from a base of stock and brew.
00:25:34And the texture should be really velvety 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
00:25:49to 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.
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 flavor 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.
00:26:39This is me trying to do work.
00:26:43Someone, someone, I won't mention names, trying to prevent me from doing work.
00:26:49Most of the time meals are quite simple because I can't cook a feast and then we can't finish eating
00:26:53it.
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 flavor.
00:27:01So the only way to flavor what you eat is through the sauces.
00:27:05And that's why I give so much attention to making sauces that taste amazing.
00:27:11My food dream is to have my own range of sauces and condiments showcasing Malaysian flavors.
00:27:20So if that ever happened, my wife would just flip.
00:27:25Like honestly.
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 or soy sauce and those kinds of background flavors that give me that
00:27:49saltiness, that umami flavor.
00:27:51Today, I'll have to adapt it as I go along to get it to the flavor 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 finalized now.
00:28:03I'm cooking a spatchcock with a spring onion soubisse.
00:28:09A soubisse is a variation on a French mother sauce.
00:28:12It's like an onion-based bechamel.
00:28:14Triple 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 soubisse.
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 crystallized caramel.
00:28:34So I'm thinking, you know, what do those flavors typically go well with?
00:28:37I'm going to ask, how is it?
00:28:39Pretty good, the Edinburgh Rock.
00:28:40Yeah, yeah, yeah.
00:28:40What 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!
00:28:49Put 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.
00:29:03Well, we'll chance it in then, hopefully.
00:29:05Yeah.
00:29:05That's kind of great.
00:29:06Yeah, it 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 search 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.
00:29:27Jane, I have followed for so long on social media, watching all of the beautiful meals that
00:29:33she 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.
00:29:40I 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.
00:29:56Life or death situations, that 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, I'd drop my scrubs at the door, I'd walk in, I'd have a shower, I'd
00:30:11turn the TV on, MasterChef would be on and I'd cook some dinner and that just like really
00:30:16gives me so much joy.
00:30:19I love cooking.
00:30:21Being able to like slow down in the kitchen and you lose the feeling of like anxiety and
00:30:26fear.
00:30:27You just forget about everything.
00:30:29I would love to use that as a career rather than just a hobby and explore being of service
00:30:36to 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, feeling it.
00:30:53Tell me, what are you doing?
00:30:56I'm going to take the fillets off and cure them in mulberry and salt and sugar and some
00:31:02of the white parts of the spring onion.
00:31:04I'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.
00:31:11That'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
00:31:35a lot of room 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
00:31:50look beautiful.
00:31:52Mine don't look like that.
00:31:54Oh.
00:31:55Oh my God.
00:31:57Mess 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.
00:32:12Oh golly.
00:32:14If I don't fill up this fish properly, there is a chance that I will miss out on getting
00:32:19my dish tasted today.
00:32:21Which would just be gut wrenching.
00:32:31Oh my gosh.
00:32:32This is not good.
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.
00:32:49I am not happy with how these fillets look.
00:32:52I am like 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
00:33:07really 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
00:33:22and crisp.
00:33:23And I need to crack on with my ricotta.
00:33:25Get this jacket off.
00:33:26Why?
00:33:27So I am going to make the skin all crisp in the oven.
00:33:30Oh.
00:33:30Just skin.
00:33:32Come on guys.
00:33:33Keep moving.
00:33:34Fifteen minutes to go.
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.
00:33:54Guess you must be very comfortable today, no Shirley?
00:33:57Your type of food?
00:33:58This 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 is 45 minutes to go.
00:34:16Jimmy Vons has a little surprise for you all.
00:34:21Uh oh.
00:34:24Oh no.
00:34:25Whoa.
00:34:28I couldn't come here without bringing you something special.
00:34:32Something close to my heart.
00:34:33Whoa.
00:34:35Really 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.
00:34:43Whoa.
00:34:45Wow.
00:34:46Oranges, lemons and whiskey.
00:34:48Oh.
00:34:49Okay.
00:34:50Okay.
00:34:51And if you use this in your dish, you'll get an extra 15 minutes.
00:34:54Oh.
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 of your cook
00:35:07time.
00:35:07Oh.
00:35:08Yeah, that's annoying.
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 then you're done
00:35:19and dusted.
00:35:21Choice is yours.
00:35:26Come and have a jar, have a taste.
00:35:28Speak.
00:35:28And 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.
00:35:49Just 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.
00:35:58My souffle pancake dish that Rockstar Mulberry Coulee 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 about that?
00:36:15Woo!
00:36:15I couldn't have asked for a better ingredient.
00:36:18Oh, yum.
00:36:19Okay.
00:36:20All right, okay.
00:36:25My 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 souffle!
00:36:42They souffle!
00:36:43Do as many as you can in case they do what souffles sometimes do.
00:36:47Shh, shh, shh.
00:36:48I mean, I hope it doesn't.
00:36:49I hope it doesn't.
00:36:49You're going to stay souffle-ed.
00:36:51Stay.
00:36:51Stay souffle-ed.
00:36:55Have you tried it?
00:36:56It's so yummy.
00:36:57Very nice.
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...
00:37:05I 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, then I'm using my cream cavalo nero.
00:37:19Certainly, 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.
00:37:30It's with buttercream.
00:37:31It's already into the mulberry compote.
00:37:34So, two spots.
00:37:35It gets a little feature.
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, but 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 marmalade.
00:37:51You reckon?
00:37:52Yeah.
00:37:52I was actually looking for a lemon, so 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.
00:38:03Not 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.
00:38:11Sorry, 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?
00:38:19It's 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 kava lonero but it also has this like umami from the spatchcock and from
00:39:05the other vegetables.
00:39:07And I'm thinking the intensity of the whisky and citrus flavours will definitely overpower
00:39:13the sauce and more importantly the fish.
00:39:14So I'm definitely not going to use them.
00:39:17Can I have a show of hands?
00:39:19Who's using the whisky 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?
00:39:39I'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.
00:40:11Grace, you're not using the marmalade and you have nine minutes left.
00:40:14To go!
00:40:16But if you're using whisky marmalade, 24 minutes to go.
00:40:20But who's counting?
00:40:22I am.
00:40:26This marmalade has so much flavor.
00:40:29There's citrus, there's a bit of whisky in the end.
00:40:32And it's not too sweet, which is great.
00:40:34Oh my god.
00:40:36I'm risking my life.
00:40:38My grandmother used to make a very similar one.
00:40:41So I really want to use it.
00:40:44But I don't really see how it's going to work with a trout.
00:40:47Um, I 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.
00:41:17Oh, whoa!
00:41:19That's a major change.
00:41:21Change the whole frozen.
00:41:22I know.
00:41:23Sweet chip in the middle of the cook.
00:41:25That is so crazy.
00:41:27It could be a huge mistake.
00:41:40Grace, you're not using the whisky 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.
00:41:58No, that's good.
00:41:58You're good.
00:41:59Oh, we don't need it.
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 whisky marmalade.
00:42:29Marmalade, sweet, sour with the whisky, depth of flavour, exactly what I needed to lift my dish.
00:42:36Thank God.
00:42:38Really?
00:42:39Nice.
00:42:40You're glazed here already.
00:42:41I'm excited.
00:42:42I'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.
00:43:07Fingers crossed.
00:43:09Grace, 30 seconds!
00:43:12Woohoo!
00:43:14Are you still cooking fish, Grace?
00:43:16Yeah.
00:43:17Oh, please hurry.
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, shh.
00:43:36You all right?
00:43:36You all right?
00:43:37Grace, your time is up in ten.
00:43:42Nine, eight, seven, six, five, four, three, two, one!
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.
00:43:59That's so weird.
00:44:00That's so weird.
00:44:03I've finished cooking.
00:44:04Everyone else around me is still gone.
00:44:06I've been feeling so confident.
00:44:07I love my dish, but everyone else used the marmalade.
00:44:12Why not?
00:44:13You went for the job.
00:44:14Absolutely beautiful, yeah.
00:44:15I was missing some citrus, so just give it a nice lip.
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 are starting now.
00:44:30Come on.
00:44:32My hands are shaky.
00:44:35Yeah, I'm feeling it now.
00:44:37So, 15 minutes left in the cook.
00:44:39My spatchcock's looking great.
00:44:40There's a really nice colour on it, and I'm really happy with that.
00:44:42Carrots are all roasted off.
00:44:44They're sitting to the side, ready to be glazed up.
00:44:47I'm gonna chuck it in.
00:44:49Mmm, yeah.
00:44:50That 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's different, so I don't want the marmalade to
00:45:02overpower the other flavours 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 you?
00:45:09Good.
00:45:10So, I put the whiskey marmalade on the roasted carrots.
00:45:13I also put a little bit in my ravioli filling, and 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, you know?
00:45:27I'll be here all day.
00:45:28Okay, okay.
00:45:31The pasta is rolled out.
00:45:32I've got my filling in the fridge.
00:45:34The carrots are roasted, so next I'm gonna create the ravioli, and then I'm gonna start
00:45:39on 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 stop waiting 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?
00:46:08Thanks!
00:46:09I'm overwhelmed with relief right now.
00:46:11That is the main feeling that I am feeling, is just, like, relief.
00:46:15I've made my ricotta.
00:46:17Whoa, look at that.
00:46:19I've got my mulberry juice now, so I'm just gonna play around with that and make, like,
00:46:24a nice vinegar to 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.
00:46:33It's added some spice.
00:46:34It's added some citrus.
00:46:35It'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!
00:46:50Mmm.
00:46:51I'm loving my dish.
00:46:53The flavours are there.
00:46:54I love the cavallonero.
00:46:55It'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.
00:47:04And the mulberry 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.
00:47:11It's delicious.
00:47:12I am really feeling that it's a really great dish, and I really wanna 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 enough.
00:47:31I'm a bit concerned about the cook of the spatchcock.
00:47:34At this point, I'm kinda panicking.
00:47:36What 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 gonna be cooked on time?
00:47:48Your bird is bouncing still.
00:47:50It's clearly not cooked enough.
00:47:51You don't need that.
00:47:52You don't need that.
00:47:53Just cook it.
00:47:54Just cook it.
00:47:55You can see it's bouncing.
00:47:57I don't wanna serve raw chicken to the judges.
00:48:01I'm just having my fingers crossed that it's gonna be cooked.
00:48:23Ten fingers, ten toes, everything crossed.
00:48:27That extra few minutes is gonna get me over the line.
00:48:30That's a good one.
00:48:36Hi.
00:48:38Just put your feet up.
00:48:40This is your little...
00:48:41I 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 marmalade.
00:48:51That means your extra time is up in three minutes.
00:48:55Three minutes.
00:48:56It'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,
00:49:05I can see the juices just flowing out of the breast,
00:49:08so it's really juicy.
00:49:10Yes.
00:49:11Done.
00:49:13I only wanna be serving one half of it on the plate
00:49:16just to bring a little bit of sort of a finer dining look to it.
00:49:20Everything's fallen into place for this cook,
00:49:22and now it's just getting it on a plate
00:49:23and getting it off the front there, hopefully.
00:49:25Your extra time is up in one minute!
00:49:29Yeah!
00:49:34One minute left.
00:49:35The snapshot is still in the oven.
00:49:38I'm just gonna wait till the very last moment
00:49:40to take it out and just paint 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,
00:49:52and I really let my creativity run wild.
00:49:55To not only have my dish tasted,
00:49:57but to win the first mystery box would just be amazing.
00:50:01All right, everybody!
00:50:03Ten!
00:50:04Nine!
00:50:05Eight!
00:50:06Seven!
00:50:07Six!
00:50:08Five!
00:50:09Four!
00:50:10Three!
00:50:11Two!
00:50:12One!
00:50:13Yeah!
00:50:15That's it!
00:50:18Well done!
00:50:20How'd you guys go?
00:50:22Good!
00:50:23Well, who knows, really?
00:50:25How'd you guys go?
00:50:27I'm in, man.
00:50:27Well done, mate.
00:50:29How'd 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 gonna wanna taste my dish.
00:50:43Looking at the other plates, I'm starting to doubt myself a bit,
00:50:45but I have to remember that they all had an extra 15 minutes,
00:50:48and I think in, um, 75 minutes,
00:50:51this is a pretty great plate of food.
00:50:58As you know, we're only tasting the ten most appealing dishes today.
00:51:04The first dish we'd like to taste belongs to...
00:51:15Casper!
00:51:25Wow, look at this.
00:51:29I did a spatchcock...
00:51:32..with some roast carrots...
00:51:35..and pickled mulberries.
00:51:38And then spring onion civis.
00:51:41That's a nice colour on there, innit?
00:51:44And then the tamarind caramel.
00:51:48Oh, OK, now we're talking.
00:51:49It looks shiny. That's good.
00:51:51Oof! Nice!
00:51:53You have caught our attention.
00:51:56Let's dig in.
00:51:58Yeah, come on.
00:52:07Let's dig in.
00:52:23Well, Casper...
00:52:26You talk the talk, and my friend,
00:52:28you have walked the walk in such a big way.
00:52:32That spatchcock alone is, you know,
00:52:34up there with some of the best protein cooked
00:52:36that we've had in this kitchen.
00:52:37It is restaurant-ready.
00:52:40That is how you try and get it to leave the pass.
00:52:42The caramelisation on it, the seasoning on it,
00:52:45and it is just cooked through.
00:52:48It's what chefs, like, try and find every time
00:52:52they cook a piece of protein,
00:52:53and you've nailed it in your first mystery box.
00:52:56Then we get to everything else,
00:52:58and, mate, my gosh.
00:53:00Between the beautiful sweetness and depth
00:53:03that you've got in your spring onion civis,
00:53:05when you incorporate that with the tamarind caramel,
00:53:07which is just spiked with Jane's marmalade,
00:53:10that is a plate of food.
00:53:12And you, my friend, are one to be racking with.
00:53:15I loved sweet sour umami, sort of...
00:53:19Next level.
00:53:20Oh, thank you.
00:53:21Yeah, I'm inspired.
00:53:24I thought the spatchcock was so moist and so delicious,
00:53:26and it was seasoned beautifully.
00:53:29This spring onion sauce is just incredible.
00:53:32Perfectly balanced.
00:53:33And then to have the tamarind on top of that
00:53:36was, like, just another explosion.
00:53:37I totally lost my cool eating that.
00:53:40Like, in the second I saw you pour that tamarind marmalade caramel,
00:53:43it started getting, like, a bit hot under the collar.
00:53:45I was like, stop it, Casper.
00:53:47Stop it.
00:53:49But the taste completely followed through as well.
00:53:51I think, for me, the intensity that you managed to get
00:53:54in all of your elements was incredible.
00:53:57Loved it.
00:53:59I'm gonna coin a new phrase,
00:54:01CI for cooking intelligence.
00:54:03You have high CI.
00:54:07That was such a brilliant plate of food.
00:54:10Every single thing on that plate is so well-considered
00:54:13and has a reason for being there.
00:54:16I don't think you're gonna be going anywhere in a while.
00:54:19Well done.
00:54:21Casper.
00:54:24Casper!
00:54:27You're very thankful.
00:54:34I'm happy to embrace the high CI.
00:54:37Well, you know, it might be my trademark moving forward here.
00:54:41Yeah.
00:54:43Next dish we'd like to taste belongs to...
00:54:45Dot!
00:55:00What have you made?
00:55:03I have made today a celebration of carrots.
00:55:07So I've made a carrot ravioli.
00:55:09The dough is made of the carrot stems.
00:55:13I've done lovely, creamy marmalade sauce.
00:55:18Some roasted carrots.
00:55:20A little bit more marmalade.
00:55:22And then some flaky rainbow trout.
00:55:25Sounds more like a celebration of marmalade, maybe.
00:55:28Yeah, maybe a little bit.
00:55:30I've been practicing these since I was a kid.
00:55:34But, you know, when I knew I was hopefully gonna be on MasterChef,
00:55:36I started doing it again on the weekends with my partner
00:55:38and we would kind of watch the episodes and pause it,
00:55:42run to the supermarket.
00:55:43Yeah, I've been in prep, guys.
00:55:44Wow.
00:55:45Study.
00:55:45And did your partner, did she judge?
00:55:47She judged, so obviously I always want.
00:55:49So...
00:55:52Let's go.
00:55:56I'm gonna have a little bit of everything.
00:56:00Sorry if I'm a bit slow.
00:56:01No, take your time.
00:56:08Okay, here we go, guys.
00:56:24Dot, I think it's pretty obvious that you've been practicing mystery boxes.
00:56:27What I love about this dish is it doesn't necessarily feel like it's come from a mystery box.
00:56:32I think the over-commitment to the marmalade has actually done you really well.
00:56:37There's a lovely sweetness to the whole dish
00:56:39that's really backed up by the sweetness of those roasted carrots.
00:56:43And because you've seasoned your dish so well,
00:56:45you still get the saltiness,
00:56:47there's a lovely hit of pepper at the back
00:56:49that kind of brings everything back into that savoury zone.
00:56:53Amazing first effort for mystery box number one.
00:56:57I'm pleasantly surprised at the marmalade with the fish.
00:57:00I wasn't sure how that was gonna work.
00:57:01I like the celebration of the carrots, like you said.
00:57:03I think it's a good summer dish.
00:57:05And I can still taste the whisky in there, which is good.
00:57:07Scottishmen can always taste the whisky.
00:57:09A Scotsman will always find the whisky.
00:57:11Oh, yes.
00:57:12So well done. So well done.
00:57:14The plating was stunning. Even the plate choice.
00:57:16It just felt like it came from you specifically, which I love.
00:57:20We're getting an understanding of who you are as a cook through every dish.
00:57:23If I was to say things that you could probably work on,
00:57:26less is more, I feel.
00:57:28And that could be something that you'll take into your next mystery box.
00:57:30Just because it's there doesn't mean you have to use it.
00:57:32Well done, Dad.
00:57:33Nice work.
00:57:41She's gonna be really good.
00:57:42Oh, she's gonna be. She's already really good.
00:57:45She's gonna fly.
00:57:49Okay, guys. Next one to come over is...
00:58:02Ayona.
00:58:08Oh, my gosh. I'm so excited to present the dish.
00:58:12But, I don't know, suddenly I feel a lot of pressure.
00:58:17Changing something in the middle of the cook, it's quite risky.
00:58:23I'm just hoping that I've made the right decision.
00:58:25I'm so excited to be done.
00:58:42How are you done?
00:58:44What have you made?
00:58:45I've made special cook with bean puree,
00:58:50cover an arrow in the marmalade whiskey стол,
00:58:54And then I made mulberry sauce shall we try sauce up
00:59:06That's pretty deep in it
00:59:11Wow that looks amazing I know it looks pretty elegant all like straight out of a bistro
00:59:15The glaze on there on the spatchcock was fantastic
00:59:20But how does it taste let's see that's a big thing
00:59:49I
00:59:50Well, Yuna, 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...
01:00:03I want the recipe, by the way.
01:00:04Oh, my God! I don't care whatever happens, I want that recipe.
01:00:07The kales are just chewy enough.
01:00:10The lovely marmalade from Jimmy and Jen
01:00:12is really effective into your dish.
01:00:16Well done.
01:00:17Oh, thank you.
01:00:18I was a bit disappointed.
01:00:20Because it was too small.
01:00:23But it was absolutely delicious.
01:00:25I mean, the red beans were really great.
01:00:27You know, great balance of the sweet and, you know, 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.
01:00:36And every bite didn't let me down.
01:00:38It was perfect.
01:00:41Yuna, correct decision to use the sfatchcock.
01:00:43And when I tasted some of those elements separately, I was like, ooh, ooh.
01:00:47But together, wow, it 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!
01:00:57Woo!
01:00:59Woo!
01:01:00Woo!
01:01:01Woo!
01:01:03Woo!
01:01:03Woo!
01:01:04Woo!
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.
01:01:39I'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 carrots.
01:02:07Fried spatchcock, the 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 with a thyme syrup, a mulberry jam and a Swiss butter cream.
01:02:35Ah, 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.
01:02:48Yeah.
01:02:50I want to be tasted really badly today because I want to be in contention for that.
01:02:56Immunity spot.
01:02:57All right.
01:02:58Only three dishes left to taste.
01:03:02Pressure.
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, a mulberry, some of the marmalade as well.
01:03:31Oh, wowie.
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
01:03:41out whether I got the cook right on it or not.
01:03:45Do 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.
01:04:00I know.
01:04:00It's straight on to the plate.
01:04:01Yeah, right.
01:04:02So, yeah.
01:04:03Shall we try?
01:04:04Oh, the pressure.
01:04:05Okay.
01:04:06Okay.
01:04:06Okay.
01:04:07Okay.
01:04:09Okay.
01:04:11Okay.
01:04:36I think it might be perfect.
01:04:40Now.
01:04:41It's definitely cooked.
01:04:43It is?
01:04:43Yeah.
01:04:44Oh.
01:04:45You 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 cabellanero 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.
01:05:36You have used all that salty, sour, sweet to your advantage.
01:05:41Well done.
01:05:43I'd like a good sauce and I would have a shot of this sauce.
01:05:49It's so red and so beautiful.
01:05:50I expect it to be really sweet.
01:05:52Yeah.
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% no.
01:06:05With marmalade in it.
01:06:05Jimmy's marmalade.
01:06:06It has to be Jimmy's.
01:06:07Mulberry sauce with Jimmy's marmalade by me.
01:06:10But mate, that is proper good sauce work.
01:06:13That comes from love, passion, dedication to the craft of sauce making.
01:06:18You've got it.
01:06:19Well done.
01:06:28Oh, like really, like, you know, that's what I want to do, like 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!
01:06:55Oh, okay.
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.
01:07:09Yep, we'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.
01:07:17How that mulberry sauce is like splitting out through that custard.
01:07:21That looks unreal.
01:07:25Okay.
01:07:50Alita, 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, the rock star
01:07:59sauce.
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 mulberry sauce.
01:08:11The rock in the mulberry sauce just was a perfect balance and I love that the mulberries are the
01:08:15style.
01:08:16I like the thyme and the custard too and the marmalade in there, a stroke of genius.
01:08:21I'm glad we thought of it.
01:08:22Yeah.
01:08:23Good team here.
01:08:24Who?
01:08:25Yes.
01:08:26Yes, well.
01:08:27What?
01:08:28I am flabber.
01:08:30Gusted.
01:08:32Custed.
01:08:34Oh, oh.
01:08:35Flabber is gusted.
01:08:37This is really good.
01:08:40It's excellent.
01:08:42Well done, Alyssa.
01:08:42Thanks, Alyssa.
01:08:50This is going to be the final dish that we're tasting today.
01:08:55The biggest risk that I took was not using the marmalade, but I'm really good at trusting
01:09:01myself.
01:09:02I know that this dish is delicious, so 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 Annabelle.
01:09:50Annabelle.
01:10:02Wow.
01:10:04You again?
01:10:08So, Annabelle, what have you done?
01:10:10I have done a cured rainbow trout with a mulberry and marmalade vinegar.
01:10:20There you go.
01:10:22Yes.
01:10:23Add some chicken skin salt and then some ricotta on the plate as well.
01:10:28Wow.
01:10:30Shall we try?
01:10:57It's just fantastic.
01:11:01Delicious.
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, I'd like check my
01:11:36Instagram and be like,
01:11:37Oh, God.
01:11:38Oh, God.
01:11:38It's a no hospital.
01:11:39It sucks.
01:11:40So, that's like...
01:11:42This is delicious.
01:11:43The chicken skin is a stroke of 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.
01:11:55That's what I got about.
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.
01:12:26You all poured your heart and your soul into it.
01:12:28And it could taste it in the food.
01:12:30Let's say a huge thank you to our special guests.
01:12:33Give it up for Jane and Jimmy Barnes.
01:12:45We 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.
01:13:03Eliana.
01:13:12Casper.
01:13:23And...
01:13:31Annabelle.
01:13:39It was close.
01:13:43But...
01:13:45The one dish we couldn't go past...
01:13:50Was cooked by...
01:13:55Casper!
01:13:56Casper!
01:14:06I had my hopes, but hearing my name being called out...
01:14:09Incredible.
01:14:10Super stoked.
01:14:11Sort of validated that I do know what I'm doing here.
01:14:14And that I deserve to be here.
01:14:16Casper, that dish was...
01:14:18High CI.
01:14:21The pressure is now off you, Casper.
01:14:24Tomorrow you'll be watching from the gantry...
01:14:27While the others battle it out.
01:14:30For the rest of you...
01:14:32Sharpen your focus.
01:14:35Because the first elimination...
01:14:37Is the toughest.
01:14:42Tomorrow night...
01:14:44Someone's going home...
01:14:46Already.
01:14:47Whoa.
01:14:48I am sweating bullets.
01:14:50I want to be in this kitchen so bad.
01:14:52I'm not going home today.
01:14:55And...
01:14:56Whose dish...
01:14:57Astonishes the judges.
01:15:03OMG...
01:15:05How did you do that?
01:15:07I did.
01:15:16I am sad...
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