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  • 2 days ago
2026.S18E07 >>> https://dai.ly/xa7gcgk
Transcript
00:13It's great to be back in a wide apron in the Masterchef kitchen.
00:19Seeing Megs go home yesterday was very sad.
00:22This competition now feels really real.
00:26I just need to keep on pushing and keep on putting my best foot forward.
00:29Every single time I'm in this kitchen.
00:36Wow.
00:37What is that?
00:39I don't know.
00:40Is it like lolly jars?
00:42Are they lollies?
00:43Cereal?
00:44It's not gross.
00:45Cereal?
00:46Cereal.
00:48Cereal.
00:50What are those green?
00:54Purple ones.
00:55I'm going, what's going on here?
00:57Oh!
00:58Oh!
00:58Oh!
00:58Oh!
00:59Oh!
00:59Oh!
00:59Israeli cereal in front of me.
01:03I'm thinking it was just having a brekkie.
01:07Good morning Australia!
01:13Bonjour.
01:14Good morning.
01:14Oh, Nabi.
01:15Well, look at this fantastic cereal display.
01:22Amazing, isn't it?
01:23Yeah!
01:26Vinnie, Coco Pops man or Wee-Bix man?
01:30Well, I used to be a Wee-Bix man, but I prefer Coco Pops at night.
01:34You're a night guy!
01:36It's like a little dessert, you know?
01:38Aaron, what time of the day do you eat your cereal, mate?
01:41I don't eat cereal.
01:44I haven't eaten cereal for like 15 years.
01:47So you have?
01:48Yeah.
01:50Not anymore, not anymore.
01:51Not anymore.
01:51No, the reed can't handle that.
01:54I'm gonna look like you, you know?
01:56Oh, mate.
01:57I'm hiding a lot under here, don't you worry.
02:04So while you've worked out that you will be using cereal today,
02:09what you don't know is how we want you to use it.
02:15And nor do we!
02:18Because we're bringing back a MasterChef classic challenge.
02:24The Invention Test!
02:26Invention Test!
02:27Yay!
02:36I love Invention Tests.
02:38Because it's the perfect chance to get super creative.
02:44Think outside of the cereal box.
02:48You've got 75 minutes to take this beloved pantry staple and turn it into something extraordinary.
02:57You can make anything you like.
02:59Just be in bed, Tiff, and make it bloody good.
03:05Because the bottom five cooks will be battling it out in tomorrow's elimination.
03:17It's a cereal killer.
03:18It's a cereal killer.
03:21So, grab your oats, your pops, your flakes, your loops, because your time starts now!
03:28Nice guy!
03:30Man wants a taste of, you got it.
03:32Uh, what was I looking for?
03:35Woohoo!
03:37Step right up!
03:39I'm your cereal guy!
03:42I would never expect to see cereal in the MasterChef kitchen.
03:45But I'm excited.
03:46I'm nervous.
03:47I do feel like this is a chance for us to be really creative.
03:51Really push the boundaries.
03:52Think outside the box.
03:53Is that normal brand you're about to find out?
03:56Yeah, all brand.
03:57The word Invention Test is freaking me out a little bit.
04:01I can't remember the last time I've seen an Invention Test on MasterChef.
04:06Ah, crunching up.
04:08Please be crunching.
04:09How I'm gonna be creative with cereal.
04:12I can't quite put my finger on it.
04:15Canola.
04:16It's a really tough challenge.
04:18I've never had to think about cereal in this way.
04:20I'm gonna need cornflakes.
04:22Firstly, my mind's going towards dessert.
04:24But desserts aren't really my strength.
04:26So I'm thinking how I'm gonna incorporate cereal within a savory dish.
04:32Where is the Latino section?
04:35Do you want me to carry your basket?
04:36Yeah?
04:36It's very easy.
04:37Where are you going to be?
04:38I'm gonna go next to Bella.
04:39She's my good love charm.
04:41Bella.
04:41Yeah.
04:45The service in this place is great, isn't it?
04:46Oh, I think so.
04:47I know.
04:48Where do I go?
04:49We'll go here.
04:50It's alright.
04:51It's not AV enough.
04:52Here?
04:53Yes.
04:53Happy cooking, yeah?
04:55Well done.
04:56We're on, girl.
04:57We are cooking cereal today.
05:00I'm excited.
05:01This is gonna be an experimental, that's for sure.
05:03I love an Invention Test.
05:05The idea of letting your creativity run wild, that excites me a lot.
05:10So, today I'm going to be head on, straight on.
05:15What's that say?
05:16Head on.
05:17Straight on.
05:18No, that doesn't sound right.
05:19You know what I need?
05:20I need cereal.
05:21When people think cereal, it's naturally sweet.
05:25So, straight away, let's flip that on its head.
05:27Let's go savoury.
05:28I'm a savoury girly, so that's my comfort zone.
05:31I'm going to create kind of a polenta, gritsy vibe with the cornflakes.
05:38Grits are an American dish made with polenta.
05:44So, by putting the cornflakes into a spice blender, I'm going to create a powder.
05:50And this powder I'm going to treat as if it's a polenta.
05:53Cook it down with lots of stock, parmesan cheese, cream.
05:59That's going to be the basis of my dish.
06:01I'm going to do a beautiful meatball with cornflakes in that as well.
06:06And then a cornflake pancratato on top.
06:10So, cornflakes in all elements.
06:12I'm not sure if I've pushed the invention too far, if I've completely lost the plot.
06:18So, hopefully, I'm on the right track.
06:20Yesterday was so stressful with the black apron, I do not want to go back there.
06:23So, hopefully, this dish will mean I can stay in the white apron a little bit longer.
06:29Scissors, scissors. Have you got scissors, Hannah?
06:31No.
06:32Sorry.
06:33Oh, I'm so sorry.
06:33Ah!
06:3580 grams.
06:41Andy.
06:42I'm, like, super stoked for an invention test.
06:44This sort of cooking is definitely up my alley.
06:47All right.
06:48Let's taste one of these.
06:50Mmm.
06:51That's a lot.
06:52Sugar.
06:53That's about it.
06:54I like to make some pretty, like, weird flavour combinations in the kitchen.
06:59Oh, lovely.
07:00Just experiment.
07:02Oh.
07:03Oh.
07:04Oh.
07:04Uh-oh.
07:05He's up.
07:06Casper.
07:08I'm going to lead the scene of the crime.
07:10Sorry.
07:11Oh, man.
07:12Yeah.
07:15It's an invention test, so if there's time for doing some weird experiments, today's the
07:19day.
07:19I'm going to be making a panna cotta.
07:22I'm going to use the Froot Loops to flavor the milk and cream for the panna cotta, and
07:27then I'm also going to make coloured pasta to kind of replicate Froot Loops with some fruit
07:32folded through it, so it should still have a bit of freshness in the texture.
07:35It's a bit of a play on what I think, you know, the ideal bowl of Froot Loops should
07:39be.
07:39That's a bit of an experiment, but I think that's, you know, the aim of today.
07:43Panna cotta, typically you're setting for hours and hours, but I just don't have that
07:48time today, so as soon as the milk is infused, I need to get the gelatin into the milk and
07:54get that in the blast chiller straight away.
07:56And to really give them the visual of it being a bowl of cereal, I'm actually setting a silver
08:01spoon in my panna cotta bowl.
08:06I'm hoping one of the judges at least goes for the spoon and can sort of, you know, understand
08:10the whole vision.
08:11I never thought this was what being a Jar Jar Mars chef would come to.
08:20I've never cooked with cereal before.
08:23This would be a first.
08:25What's important today is just being inventive, bringing something new, using cereal in an
08:30unexpected way, I think.
08:31The first idea I have is actually a tart shell and using the cornflakes to make a tart dough
08:37and using that as a base for a protein.
08:40But cornflakes being the hero ingredients, I really want to stand out, so I'm gonna go down
08:45the raw protein route.
08:46Yeah.
08:47Arun, so sweet or savory?
08:50Savory.
08:50Savory?
08:51What are you doing?
08:52I'm trying to do a Japanese-inspired steak tartare tartelette.
08:56No way.
08:56Yeah.
08:57So cornflakes.
08:58Yeah.
08:59Where are you gonna put your cornflakes?
09:00So in the tartelette.
09:01And I'm also gonna have it as a garnish on top, fried in garlic oil.
09:05And I'm gonna make a burnt butter miso egg emulsion to pipe on top.
09:08So hopefully that all comes together and the flavors all match, so fingers crossed.
09:14All right, good luck mate.
09:15Thank you, chef.
09:16Good luck.
09:16Not many people will actually have raw beef with cornflakes, so I think it is pretty inventive.
09:22It's not the first thing you think of when you think of cornflakes, so it is pretty out there.
09:28Still a bit thinner.
09:29It's now whether or not I can deliver.
09:31I'm just trying to flatten out these tart shells for the steak tartare.
09:35The texture is super important, so I want it to be crispy, I want it to have a nice bite
09:40to it.
09:40And we'll see how we go.
09:41Hopefully they don't break on me.
09:46I stole some of your Weet-Bix.
09:48Oh, no worries, mate.
09:49That's fine.
09:50Hello, Pat.
09:50Hello, how are you?
09:51How are you?
09:52Good, thank you.
09:52How are you?
09:53So tell me, what are you doing?
09:55Today I'm cooking a play on surf and turf.
09:58So I'm doing a beef tartare with a prawn head mayo incorporated into it.
10:03You know your neighbor is doing the same?
10:07Yes.
10:07Another tartare.
10:09Yeah.
10:12Wow.
10:14And I'm making an olive oil wheat cracker to serve with the tartare, so it has Weet-Bix,
10:19all bran, and some rice bubbles incorporated into it.
10:22And then I'm making what I'm calling beer bubble prawns.
10:25So it's beer battered prawns dipped in rice bubbles, so they puff up like tempura with
10:29a nice salt and pepper seasoning.
10:30This is unbelievable.
10:32Have you done this before?
10:33Not all of it.
10:34And not in this timeframe.
10:38It's a lot to achieve in 75 minutes.
10:41Good luck, mate.
10:42Ta-ta, ta-ta.
10:43Ta-ta, ta-ta.
10:44Ta-ta, ta-ta.
10:45Bye-bye.
10:45Ta-ta.
10:47I'm feeling a lot more tense.
10:50Invention Test to me is a creative opportunity to cook, but also an intimidating one.
10:57I've never made this dish completely altogether.
10:59I've made parts of the elements.
11:01When you're cooking something that either hasn't been seen before or you haven't done
11:05before, it can, you know, go one of two ways.
11:08Staying out of the bottom five is extremely important, and, like, I try not to look around
11:12at other cooks, but it is added pressure having two ta-tares next to each other.
11:23Oh, that's a good butcher job, isn't it?
11:26Far out.
11:29We've got 75 minutes to use good old-fashioned cereal and invent a brand new dish that tastes
11:36delicious but is inventive.
11:38Today I'm going to do my Korean fried chicken, which is fried chicken but with the cornflakes.
11:43I'm going to use that to kind of crumb and batter the chicken.
11:45The plan is to blend the cornflakes down, mix them in with my dredge, and then on the other side,
11:51have some kind of rough, crushed cornflakes for the outside batter.
11:55I'm hoping it really coats it and you get that real bite at the end.
11:58I'm hoping that we'll really show the cornflakes flavour, but we'll also enhance the texture of them.
12:04I have made it kind of a while ago, but definitely never made it with a different crumb.
12:10I'm very excited to see how it turns out, but five people have got an elimination tomorrow and I'm pretty
12:15nervous.
12:16I need to get this chicken on ice up.
12:20Sorry, this oil's going to stink up the whole place.
12:23I think you just stink up the whole place yourself, Len.
12:26Less of the flirting, more cooking, eh?
12:29I'm loving the aromas in this kitchen.
12:3240 minutes to go!
12:38I'm doing a spiced pumpkin on a bed of yogurt and tahini,
12:43and then I'm going to finish it off with these spiced cornflakes clusters.
12:48I'm going to make a Coco Pops tart shell, Coco Pops financier, and a ganache on top.
12:55Yeah, a little bit different.
12:57Strategy, baby, ah!
12:59I'm going to make a Randashi broth, and I'm going to poach some fish in it,
13:04and see if I can pull off a crunchy nut chilli oil.
13:09Oh, we both have Coco Pops, lol.
13:11Oh yeah, Coco Pops off.
13:14I don't normally do sweets, but for some reason my mind goes straight to a cannoli.
13:18I'm making a Nutri-Grain cannoli.
13:21I'm using Coco Pops in the shell, and then I'm also using Nutri-Grain in the filling.
13:26I've made cannolis a couple times.
13:29I'm no expert.
13:30Cannolis, for me, are one of my favourite desserts.
13:34I pipe them all the time with my dad.
13:36But normally my non-na makes the ricotta filling.
13:39I've never actually made the filling from start to finish very often, so hopefully it all works out.
13:43This is still pretty new to me.
13:45Although I've seen it a lot, I actually haven't done it myself very often.
13:48I'm just trying to channel my non-na, so...
13:51It's definitely not a cannoli for the traditionalists.
13:55Definitely not something my non-na would make.
13:58The main flavour in the cannoli will be Nutri-Grain.
14:01I want it to be really forward Nutri-Grain, so I'm hoping it's good enough.
14:05I don't want to be in elimination, so...
14:09They need milk.
14:11It's like...
14:12Don't try and whistle.
14:19How are you going?
14:20Dissert mouth?
14:24How's you?
14:25I said they need milk.
14:27Delicious.
14:29That's got to be good for you.
14:34What are you thinking?
14:35I'm really happy with the marshmallow.
14:36I think it's perfect.
14:37Hey, Ben.
14:38Cereal lover, or...?
14:39In uni, I used to have Froot Loops a lot.
14:42Like, way too much of it.
14:43Yeah.
14:44I can't see any Froot Loops, though.
14:45No Froot Loops.
14:46I'm using rice bubbles today.
14:48Okay.
14:48So I'm doing a play on mango sticky rice.
14:51Ah.
14:51So I'll do mango crispy rice.
14:53Okay.
14:57Annabelle, I dreamt about you last night.
14:58Or more specifically, your banoffee.
15:00Did you make those sounds in your sleep?
15:02Yeah, I probably did.
15:03I'll start my partner.
15:04What are you doing?
15:05I might be a bit concerned.
15:06Sweet or savoury today?
15:07Savoury.
15:08And what are you making?
15:09I'm going to make a tuna tostada.
15:12Okay.
15:12Using the cornflakes to try and make, like, a tostada dough.
15:15That doesn't look like cornflakes.
15:16We'll see how it go.
15:18I'm using Coco Pops as my main cereal.
15:21And I'm going to do a Coco Pop milk play
15:23with a Coco Pops infused creme patisserie.
15:27And a matcha chantilly.
15:31Hey, Bella.
15:32Hey.
15:32Hit me with it.
15:33I'm going to do a financier with some chocolate coconut wee-bix in it.
15:38Okay.
15:38And then a toasted coconut ganache
15:40using one of the cereal milks that I decide I like.
15:44Are these all yours?
15:46Yeah.
15:47Yeah.
15:49There are 12 people doing savoury
15:51and only 11 doing sweets.
15:53Wow.
15:54I'm happy with that.
15:56So, what are you loving?
15:57We've got two tartars.
15:58We have Haroun and with Hutt.
16:01Okay.
16:02Hutt.
16:03It's like surf and turf type of tartar.
16:07And Haroun, very cleverly, is using cornflakes into his tart.
16:12Great idea, but probably a lot going on in that tartar.
16:15That's right.
16:15Yeah.
16:16It'll be interesting to see if he gets a balance right.
16:18What snacks?
16:19My love is for Dot.
16:23She's going to make cornflake grits.
16:25Oh, I love that idea.
16:26So, like a blend to start.
16:27So do I.
16:28That's clever.
16:29Yeah.
16:30Serving it with meatballs, which will have the cornflakes in it as well.
16:33And then a pancretata, also with cornflakes in it.
16:37Oh, wow.
16:37Love it.
16:38Love it.
16:38That's so clever.
16:39That smells good.
16:43Doing well?
16:44Definitely could be a lot better, I'll be honest.
16:47Oh, I've split my skin.
16:49As I'm starting to batter these chickens, these cornflakes don't really feel that fine.
16:54And it's kind of messing with the consistency of the batter.
16:58I'm hoping, though, once it hits the oil and kind of starts frying, the cornflakes will stick to the chicken.
17:06And hopefully I'll get an extra crispy batter.
17:11Too hot.
17:13Oh, crap.
17:15Better?
17:16Nah, it's not frying well at all.
17:18That's disgraceful.
17:20What's wrong?
17:22My chicken is frying absolutely terrible.
17:25I think the cornflakes are too thick.
17:27They're not sticking well.
17:28It feels like it's all going wrong.
17:29I don't really have time to butcher another chicken.
17:32I'm thinking to myself, this is not a dish I can serve up to the judges at all.
17:41Oh, my gosh.
17:44Count me through.
17:46Three seconds counts.
17:49Did you burn?
17:49Did you burn?
17:50Yeah.
17:57Today I'm making a steak tartare tartelette with cornflakes.
18:01Tartlets have just come out of the oven.
18:03I'm actually quite happy with the colour.
18:05And a hit of corn through the flavour.
18:08I think it'll actually have a good interplay with the beef.
18:11All I've got to do is cut my steak now, mix it all together and just get it into the
18:14tart.
18:15I think the complexity with the steak tartare is just all of the knife work you actually have to do.
18:19And that takes time.
18:21So it is simple on paper, but quite a technical dish to actually cut everything to the right size.
18:28So, you know, a good mixture of all the ingredients together in the one bite.
18:30The key to a good tartare is the balance of all the flavours, textures and hops.
18:34So you want that to be a bit fresh, you know, have some umami, some zing.
18:40So hopefully mine has all of that.
18:43Pat's doing a tartare next to me as well, and I think it's good.
18:46You know, I have a bit of competition.
18:47And, um, hopefully the best tartare wins.
18:52Aaron's a bit of a weapon, so, you know.
18:55Takes one to know one.
18:59I'm making a dashi with some bran.
19:02And just put the bran into the broth.
19:05And it tastes all right.
19:08It's okay, it's good.
19:11Yay, me.
19:12I need to poach the fish.
19:14I do like to be inventive in the kitchen.
19:16I make up stuff all the time.
19:19So, this is, uh, this is somewhere I feel a bit comfortable.
19:22I'm going well. I've actually got my tart shell in the oven.
19:25I'm just currently on the white chocolate, ganache, and the purple sponacciate.
19:28I just have to nail all the elements.
19:30Otherwise, obviously, you know, you don't want to be in the bottom.
19:34Uh, things are tracking along nicely.
19:37Pumpkin's all done.
19:38I'm just making my white chocolate crunch.
19:41I'm going to really put the cumin forward.
19:43I've just got to make sure that everything is really balanced here.
19:46Because there's some great cooks, so I've got a lot of work.
19:50It's crunch time.
19:5115 minutes to go!
19:57I look up at the clock and I have concerns that a large proportion of my elements are not done.
20:03Come on, come on, come on, come on, come on, come on.
20:05I still need to devein and shell the prawns.
20:08And for my tartare, I still need to dice all of the ingredients.
20:12These are, come on, Pat.
20:14But I just can't get my stuff together with organisation.
20:19I've been dashing back and forth, back and forth.
20:22I have to run to this bench one more time.
20:24Every time I start to cook something, I'm finding, oh, God, I need to go get this ingredient.
20:28And I need to go get this piece of equipment.
20:31It's just stop, start, stop, start, and it's just completely frazzles my cook.
20:38Addy, you're going to push.
20:39Yes, yes, I do.
20:40Let's go.
20:44So in the next 15, I've got to finish rolling out my pasta, cut shapes, fill them, deep fry them.
20:49I've never made pasta with cornmeal and, you know, blue spirulina.
20:54So that's a bit of an experiment.
20:55I've got no idea really how long they need to fry for.
20:59But it should, fingers crossed, look like little Froot Loops.
21:06Oh, brother, I think they're working.
21:08They're working?
21:09Yeah.
21:10Oh, man, unbelievable.
21:11All right.
21:12I'm definitely going a bit off the rails with this one.
21:14Like, I've never made dishes with these flavours before.
21:18So there's always the chance that they just don't go together.
21:23But I think today's the day to take a risk and push the envelope.
21:26And I think I might even want to push the envelope a bit further in this invention test.
21:30It might be a bit crunch for time, but I'm also making a clarified milk punch as a little drink
21:36to go on the side of, you know, dessert with a drink.
21:40Jean-Christophe.
21:41Jean-Christophe, did you have cereal when you were a kid?
21:42No, we didn't, no.
21:43No?
21:43No, it did not exist.
21:45I don't think so.
21:46You're not that old.
21:47Go on.
21:50My inner octopus is released.
21:52I am whisking, I'm blending.
21:56I'm just looking on my kangatato and I've got my balls on, my meatballs, and my sauce is bubbling away.
22:03but I feel strangely calm this is a dish that I would love to eat obviously I'm
22:11using different ingredients but it's something I'm familiar with and I'm
22:14holding on to that that this is gonna work I've made like polenta and grits
22:18before but not with cornflakes so let's see if it works I want my grits to be
22:24smooth but I still want a little bit of texture on the tongue like sand but not
22:32sand like you know when you're smiling at the beach and the wind blows you get a
22:36little bit of sand in your mouth I want that but for all the good reasons so I'm
22:41going to add in a bit more cornflake powder and that's going to add in the
22:45textural component of a traditional grits or polenta
22:58so at this point I'm rolling out my cannoli though while my filling is still
23:03getting whipped cannoli dough is bit finicky and it's hard to get really right and
23:09obviously I've never made cannoli dough with cocoa pops either it's a moment of
23:13truth so I'm just really hoping that this works I haven't had a proper chance to
23:16actually test them to see whether they're nice and crunchy but I'm really
23:20hoping they are I've got the Nutri-Green filling but as I'm tasting my filling the
23:29texture is a little bit grainy Jesus Christ my nonna probably wouldn't be very
23:36happy with a feeling like that but I don't have any time to make a new feeling
23:41right now I need to pipe my cannolis and get everything on the plate my piping
23:45game is pretty good I usually pipe like three four hundred with my dad so I pipe a
23:59fair bit first batch of chicken it didn't work I've only got three pieces of chicken left and I've dipped
24:10them in the potato starch and rebattered them and it's actually looking all right but I'm worried that as
24:17I'm spending so much time in this chicken the other elements of my dish the the sauce and the brine
24:23I've just kind of neglected I'm hoping that the flavors are there and they can really hero the dish and
24:30just bring me home
24:35final push one minute to go
24:57the chaos has been about the most consistent part about this cook come on it feels like it's
25:04snowballing and it's getting worse not better prawns are all done I'm just hoping that they cook
25:11perfectly my tartare is not in a place that would anywhere near resemble tartare the texture's wrong
25:18and the taste is wrong and I'm just like throwing things in trying to make it taste half decent I'm
25:24concerned about the cracker it's not great everything's just mediocre I know at this point in time that it's likely
25:34that I'm in a bit of strife
25:38so
25:3930 seconds to go
25:40oh
25:41where are you Lydia?
25:43there she comes
25:45a
25:46a
25:46a
25:46a
25:47a
25:49a
25:52That was definitely my top speed.
25:55All done in 10!
25:585, 8, 7, 6, 5, 4, 3, 2, 1!
26:07That's it!
26:10Well done!
26:12Good one!
26:14Oh, dude, that looks insane.
26:18Definitely the toughest cook for me in the kitchen today.
26:22I think some of the elements are not quite as good as I'd like them to be.
26:26I'm really hoping that this is enough to stay out of the bottom five,
26:29but I'm not sitting here with a huge amount of confidence.
26:32I've just got to wait and see.
26:42We asked you to use cereal in a creative but tasty way.
26:47The catch is we're looking for the bottom five dishes
26:49to go into tomorrow's elimination.
26:54The first dish we'd like to taste belongs to...
26:58Dot!
27:02I think once you've cooked, you step away
27:04and you do start questioning yourself of,
27:06what on earth have I done?
27:08But I'm feeling like this is a plate of food
27:10that I would love to sit down and eat.
27:12If this was served to me in a little cafe on a rainy day,
27:15I'd be very happy.
27:16So hopefully the judges love it.
27:20Hi, Dot.
27:20Hi.
27:21What have we got?
27:23Today I have made a trio of cornflakes.
27:26So we have cornflake grits
27:29with pork, beef, fennel and cornflake meatball
27:33with a cornflake pan grittato on top.
27:37Wow.
27:38OK.
27:39Shall we have a go?
27:40Oh, yes.
27:54Dot, I can't emphasise this enough.
28:01You've nailed it.
28:03Absolutely nailed it.
28:10The creativity of this dish,
28:12the invention aspect of this dish is epic.
28:16I think it is beautiful and silky smooth,
28:19but it's just got that slight little textural detail
28:22with the cornflakes that you've folded through it
28:25at the last second.
28:26The meatballs are epic.
28:27The sauce goes so well
28:28that a celebration of cornflakes
28:31in a meatball dish
28:32said no one ever, but I love it.
28:35You get these little tendrils
28:36of cornflake flavour
28:38just throughout the entire dish.
28:41I'd order this.
28:42I'd order this again and again and again.
28:43I agree.
28:44An extraordinary joke.
28:46Where'd you go?
28:48Well, off your truck
28:49because that was awesome.
28:51Good job, girl.
28:53High-fiving.
28:54High-fiving.
28:55Thanks, guys.
28:56The next dish belongs to...
28:58Petro.
28:59I have made a Middle Eastern
29:02pumpkin-inspired pumpkin
29:03and I've made cornflake cumin clusters.
29:06What I'm most impressed about
29:07is the seasoning.
29:08Both on the pumpkin
29:09and those clusters
29:11heighten the spices
29:12and heighten the pumpkin's earthiness.
29:14Far out, mate.
29:15You are a star.
29:17Petro.
29:17We love you.
29:19Lydia.
29:20Made a brand dashi
29:22with a piece of poached fish.
29:24I've also used crunchy nut cornflakes
29:26in a crispy chilli oil.
29:31All right.
29:33All right.
29:34I don't believe
29:34a drug.
29:36I am still struggling
29:38to understand how to make a dashi
29:39and there you are,
29:40you popped in
29:41and you're putting cereals
29:42in your dashi
29:43and it worked very well.
29:44Next up, Bella.
29:47So I landed on a chocolate
29:48and Weet-Bix financier
29:50with a Coco Pops
29:52and toasted coconut whipped ganache.
29:54Bella, I think by far
29:55the most successful infusion.
29:58Like that Coco Pops
29:59is ringing right through
30:01every single element
30:03on that cake.
30:04How many boxes
30:05did you use
30:06in that little square?
30:08Not that many, actually.
30:11Insane.
30:11Insane.
30:12I really enjoyed that.
30:14Annabelle!
30:15I have made
30:16a cornflake tostada
30:18with some raw tuna,
30:21a jalapeno cream
30:21and a crunchy nut chilli crisp.
30:24The thing about a tostada
30:25is they have to be really crispy.
30:26Yes.
30:27These feel pretty good.
30:27I feel like doing that
30:29ASMR thing.
30:31Tostada was so shattery.
30:33It made my brain
30:34kind of like shake a little bit.
30:35I think that is the hero
30:37of your dish.
30:38Min!
30:39I've made mango crispy rice.
30:42Min, simple,
30:43bloody delicious.
30:44Bloody delicious.
30:45Very Moorish.
30:46It looks like
30:47a modern day restaurant dessert.
30:49Yeah.
30:50Griss.
30:51I've made a fruit loop marshmallow
30:54with creme anglaise
30:55and raspberry coolie.
30:58Creativity off the charts.
31:00It's very, very, very conceptual
31:03and I love that.
31:06Jacques!
31:07That's a Coco Pop shoe.
31:10Are the shoe upside down?
31:12Yeah, I just thought it'd be
31:13an interesting way to plate it.
31:16A beautiful shoe buns
31:19and a bit of a peculiar
31:21thing to flip them over
31:23because it's got
31:23a perfect flat surface.
31:26Okay, next.
31:27Vidi, please.
31:30I'm looking at my dish
31:31and the thing
31:33that I'm worried about
31:33is that filling.
31:34It might be a bit too grainy
31:36and I'm worried
31:37that there's lots
31:38of great dishes
31:39that I'm up against today
31:41but hoping that the inventiveness
31:43will get me through.
31:45Being in the bottom five
31:46for me at this point
31:47in the competition
31:48is a big, big risk.
31:49I don't want to go home yet.
31:51Wow.
31:52Well, Vidi, tell us.
31:54What have you made?
31:56So today I've made
31:57a Nutri-Grain cannoli.
31:59Yeah.
32:00So it's a shell,
32:02normal cannoli shell
32:03but I put a bit of
32:04Coco Pop's in there too
32:04and then the filling
32:05is ricotta with Nutri-Grain
32:07and then in there
32:08is a Nutri-Grain praline
32:10kind of rippled throughout.
32:13Do you think this is
32:14the first Nutri-Grain cannoli
32:15made in the world?
32:17I mean, that'd be pretty cool.
32:19I've never seen it before.
32:21I would say yes.
32:22Yeah.
32:23What do you think
32:23they would say in Sicily?
32:25Back in Sicily.
32:26I'd probably get kicked
32:26onto the street.
32:27All the nonders would yell
32:28from the roof
32:29saying get out.
32:31Let's try it.
32:52Vinny, that's as good
32:54as any cannoli shell
32:55I've ever had.
32:57It's really, really well done.
32:58I love how far
32:59you've taken them
33:00so they've got that really lovely
33:01deep caramelised flavour in them.
33:03I love the flavour
33:05of the filling as well.
33:06I think where
33:08I maybe feel
33:10like there's a bit of an issue
33:11is the texture.
33:12I just wanted you
33:14to have maybe infused
33:15rather than blended
33:16the cereals through.
33:17The ricotta's already
33:18a bit grainy as well
33:19so you've got kind of
33:20double graininess.
33:22When I saw it
33:22I saw that it's nailed it.
33:24But when I test it
33:25I changed my mind
33:27a little bit.
33:28I lost the excitement
33:30with the texture.
33:32You know
33:32we want you to do well
33:34but
33:36then I can't
33:37say that I like it.
33:39Cheers Vinny.
33:43Next up
33:45Casper.
33:49The dish is looking great.
33:51It's certainly
33:52inventive for me
33:54but there's always
33:55the chance that I might
33:55have gone a bit
33:57too far.
33:58I'm hoping as soon
33:59as I put it down
33:59in front of them
34:00they can see that
34:01that is supposed to be
34:02a bowl of milk
34:02with cereal on top.
34:05What?
34:11What?
34:15What have you made
34:16Casper?
34:17I've made a cereal milk
34:19panna cotta
34:19with some fried pasta
34:21and a little like
34:23fruity pebble
34:23milk crumb thing
34:25and then
34:26I had some
34:27leftover cereal milk
34:28so I did a
34:29clarified milk punch
34:30with the cereal milk.
34:31I think you know
34:32you're being creative
34:33when you don't actually
34:34have the words
34:35to describe your own dish.
34:36Well it looks incredible
34:38and we know
34:38it's big on creativity
34:40but is it big
34:41on flavour?
34:42Let's find out.
35:06Casper, you're a special
35:07human mate.
35:08Absolutely special
35:09human.
35:10I feel like
35:12the creativity
35:13shown in this
35:14plate of food
35:14is off the charts.
35:17The composition
35:19is unreal.
35:20I loved
35:21that you set
35:22the spoon in there.
35:23You know
35:24you don't get
35:24that satisfaction
35:25of the wobble
35:26on the plate
35:26and the thing
35:27looking like
35:27it might fall over
35:28but you got
35:28the satisfaction
35:29of lifting the spoon
35:30out
35:30and then seeing
35:31the texture
35:32of the wobble
35:33on the spoon.
35:33It was brilliant.
35:34It was genius.
35:36I like that you used
35:37the blue spirulina
35:38to replicate
35:39that candy
35:41fake colour
35:42of so many cereals
35:44and I love
35:45the way
35:46your brain works.
35:48The second you put
35:49that in front of us
35:49I was like
35:50I think this is probably
35:52the most inventive dish
35:54in the kitchen today
35:56and it is an invention test
35:58so well done there.
35:59I love that you cook
36:00with such intention.
36:02Every time you come up
36:03here you describe
36:03the elements
36:04and you always have
36:05a reason for them
36:06being on the plate
36:07and that's a very good
36:08characteristic to have.
36:09Nice work Casper.
36:18We'd love to taste
36:19your dish next.
36:20Jeff.
36:21I made a
36:22Coco Pop
36:24meal free
36:24with a Coco Pop
36:26infused
36:26creme pad
36:27and then I added
36:29a Matcha Chantilly
36:31and a sprinkle of Coco Pops.
36:35Jeff.
36:36You are for sure
36:37an adventurous baker.
36:39You can see that.
36:40The only thing
36:41is the layers.
36:42They go a bit soggy
36:44on the end.
36:46Next dish we'd like
36:47to taste is Jackie's.
36:49So I've made
36:50a Coco Pops
36:51and Kumquat tart.
36:53I've added some
36:53of that citrus
36:54and that Kumquat
36:55to kind of give it
36:56almost like a Jaffa
36:57effect.
36:58I think you've added
36:58Coco Powder
36:59have you?
37:00Yeah.
37:00So because you've done that
37:01it overpowers the dish
37:03for me.
37:03Yeah.
37:04Which makes it
37:04redundant.
37:05Yeah.
37:06Lucy you're next.
37:07I've made
37:08Rice Bubble Tempura Prawns
37:10with pickled pear
37:11and a
37:13ginger soy sauce.
37:15In terms of
37:16invention test
37:17I think it's
37:18a good one
37:19to sort of
37:20cut your teeth on
37:20but won't be
37:21the most creative
37:22in the pack.
37:24Carnica.
37:24So today I've made
37:26a gochajang cornflakes
37:28chilli chicken.
37:29It was absolutely
37:30peaking with flavour.
37:32Is it inventive?
37:34I don't think it's
37:35that inventive
37:36especially with what's
37:37going on behind you.
37:38Emily I think
37:39you're next.
37:41This is a
37:42cornflake crusted
37:43fish cola
37:44and then to
37:46basically make it
37:47nice and fresh
37:48I decided to
37:49balance it with a
37:50wakame cucumber
37:51and mango salad.
37:52As much as I adore
37:54everything about
37:55your dish in terms
37:56of how it tastes
37:57and looks
37:58I'm just wondering
37:59if a batter
38:01on a fish
38:02is inventive enough
38:03to keep you out
38:04of the bottom five.
38:05Next dish we'd like
38:06to taste
38:07belongs to
38:09Aaron.
38:10Aaron.
38:21Aaron what you got?
38:24I've got a
38:25steak tartare
38:26tartelette.
38:27I imagine
38:28there's some cereal
38:29in there somewhere.
38:30There is.
38:30So in the tart shell
38:31I've added cornflakes
38:32a wasabi cream
38:33on the bottom
38:34and I've also got
38:34a miso burnt
38:36butter emulsion
38:37piped on
38:37the top.
38:38Some pretty strong
38:39flavours in there
38:40you know raw beef
38:41wasabi miso
38:42they're powerful.
38:43Yeah.
38:44I think the addition
38:45of the cornflakes
38:46on the top
38:47has all helped
38:47bring that back
38:48to the cornflake flavour.
38:50Okay let's find out.
38:52Stuart get stuck in.
39:08Aaron.
39:11You nailed that tartlet.
39:16Absolutely smashed it
39:17out of the park.
39:18Your use of the actual
39:19cornflakes is really
39:19clever because they're
39:21thin, they're cooked,
39:22they're caramelised
39:24and the last thing
39:25that's left on my palate
39:27it's cornflakes.
39:29I think it's brilliant.
39:31With beef tartare
39:32it's all about the
39:33seasoning and it is
39:35done to perfection.
39:36Beautiful knife work,
39:37a really immaculate
39:38bite of food.
39:40I loved that.
39:43We can really see
39:44your potential
39:45in terms of
39:46what you want to be
39:47and that is
39:48a fight out chef.
39:49That's a proper dish
39:51from you mate.
39:53That's a very proper dish.
39:54Inventive,
39:55creative
39:56and also executed
39:57really well
39:58but above all
39:59it's tasty
40:00and that's what I want
40:01to see more of
40:02from you.
40:02Well done.
40:25It's all worked out
40:26perfectly and I'm
40:27going to be fine
40:27but in the back
40:29of my mind
40:29I just know
40:30I'm in a bit
40:30of trouble
40:30with this one.
40:32Double dash.
40:33Hi Pat.
40:34Hello.
40:35First invention test.
40:36What do we do?
40:38So I've got
40:39a beef tartare
40:40and what I'm calling
40:41beer bubble prawns
40:42so beer batter
40:43and rice bubble prawns.
40:44So you've got
40:45the rice bubbles
40:46in the beer batter prawns.
40:47Yes.
40:48Where else is the cereal?
40:49So I've ground down
40:50Wheat Bix
40:51all bran
40:51and rice bubbles
40:52and made a wheat
40:53and olive oil cracker
40:54for the tartare
40:56but it didn't quite
40:57turn out
40:58how I'd hoped.
41:00Are you a bit worried?
41:01Yes.
41:02It's written all over your face.
41:23Pat.
41:25I feel like you want
41:26the constructive feedback
41:27Definitely, yes.
41:28To move forward on
41:29as a cook.
41:30Yeah.
41:32The batter is okay.
41:34It's again
41:34crispy
41:35but a little bit oily.
41:37I feel like
41:38it's because
41:39of the sugar
41:40in the rice bubbles.
41:41It's made it really wet.
41:43Your crack it
41:44is a little bit dry.
41:46Once it continues
41:47on in your palate
41:48that's when you really
41:49start to notice it.
41:50Yeah.
41:50I'm a little bit worried
41:52for you.
41:52Yeah.
41:54Pat, I think you've
41:56overcompensated
41:56by putting a lot
41:57in front of us
41:59but you haven't actually
42:00nailed any of the elements.
42:02Yeah, I agree.
42:02Yeah.
42:04It does put you
42:05at a pretty high risk
42:06of being in that bottom five.
42:09Next time,
42:10choose less
42:11and open yourself
42:12more about details.
42:14Yeah.
42:14We know you can do it
42:15better next time
42:17so
42:19good luck.
42:20Thanks, Pat.
42:26Next dish we'd like
42:27to taste is Luke's.
42:30Walking my dish
42:31up to the judges,
42:33I can honestly say
42:34this is not exactly
42:35where I want it to be.
42:36I'm really hoping
42:38that the flavour
42:39in that dish
42:40is enough
42:40to keep me
42:41out of the bottom five today.
42:50Luke, tell us
42:51what you've made.
42:52So I made
42:53a Korean fried chicken
42:55and then I've done
42:56a daikon
42:57and nectarine pickle.
42:59I've used the cornflakes
43:00in the dredge
43:01and the batter.
43:02And how'd you go?
43:04I'm kind of
43:05like happy I've got
43:06something on the plate
43:07in the end
43:07but yeah,
43:08I don't think it's
43:08my best work.
43:10I'll just be honest
43:11with you.
43:12Definitely looking
43:13at what some other
43:13people have done
43:14I wish I did
43:16something else.
43:18Alright, let's taste.
43:33Ah, Luke.
43:35Chicken.
43:36Cooked really well.
43:38Nice and juicy,
43:39super succulent.
43:41Nailed that cook
43:42so don't worry
43:43about that.
43:45The glaze.
43:47I would love
43:47a little bit more punch.
43:50I would love
43:51a little bit more acidity.
43:52I would love
43:52a little bit more spice.
43:54Felt like it was
43:55a little bit sweet
43:56with nothing else
43:56kind of, you know,
43:58bring it to life.
44:00The batter
44:01or the dredges.
44:03Little craggly
44:04in some places,
44:06little thick
44:06in other places,
44:07perfect in other places.
44:09Obviously means
44:10inconsistency.
44:14Is it inventive?
44:17Probably not
44:18in my opinion.
44:20It's missing character.
44:22It's missing
44:23the look
44:24we had
44:25since the beginning
44:25of the competition.
44:27It's not the best dish.
44:30So,
44:31good luck.
44:31Thanks, mate.
44:33That feedback hurts,
44:35but I know they're right.
44:36That dish
44:37just wasn't me
44:38at all.
44:39I'm thinking
44:40I'm definitely
44:42in discussions
44:42for today's
44:43Bottom Five.
44:52We ask you
44:53to get creative.
44:55Push the envelope
44:56and show us
44:58something unexpected
44:59with cereal.
45:01Some of you
45:02took the humble
45:03Household Pantry staple
45:05and really
45:06went for it.
45:09For home cooks
45:10at such an early
45:12stage of the competition,
45:14we were really
45:15impressed.
45:22three of you
45:24deserve
45:25a special
45:27mansion.
45:31Dot,
45:34Aaron,
45:36and
45:38Petro.
45:41we fought
45:42outside the box
45:44and used
45:46what was in a box
45:47to make something
45:48very special.
45:49Well done.
46:00unfortunately,
46:01there were five
46:02dishes
46:02that didn't
46:04hit the mark.
46:06If I call you
46:07your name,
46:07step forward.
46:11Pat.
46:14Your dish
46:15didn't lack clarity
46:16and there were
46:17problems with
46:18all your elements.
46:19Jackie.
46:23Jeff.
46:26Luke.
46:31Vinnie.
46:37I'm sorry,
46:38but you lot
46:39will be facing off
46:42in tomorrow's
46:43elimination
46:46where one of you
46:47will be going home.
46:50Everyone else,
46:51well done.
46:52You can rest easy
46:54on the gantry tomorrow.
46:55You five,
46:57recharge
46:58and come back
46:59ready to fight
46:59for your spot
47:00in this competition.
47:01Good night,
47:02everyone.
47:04Hey,
47:05everybody.
47:05Good night.
47:10Tomorrow night,
47:11please welcome
47:12Maggie B.
47:16Maggie B is an icon.
47:18Today,
47:19you'll be making
47:21pies.
47:24She might be
47:26sweet as pie.
47:28Maggie's a
47:29absolute queen
47:30in and out of the
47:31kitchen.
47:32But her pressure test
47:34This is not
47:35resembling anything
47:36like what Maggie's
47:37look like.
47:38Will be someone's
47:39bittersweet ending.
47:42One little mistake
47:43could mean
47:45going home.
47:46Go,
47:47go.
47:51Transcription by CastingWords
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