MasterChef Australia Season 18 Episode 6

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MasterChef Australia Season 18 Episode 6   Can the home cooks conquer the daunting mystery box in MasterChef Australia Season 18, Episode 6? Witness the intense pressure as they face their ultimate challenge yet.   The stakes are higher than ever as surprising ingredients are revealed, pushing the contestants' creativity and culinary skills to the absolute limit. Who will rise to the occasion and who will crumble under the pressure?   Prepare for incredible transformations and nail-biting eliminations as the competition heats up. This episode is packed with dazzling dishes and fierce competition.   #MasterChefAU #MysteryBox #CookingChallenge

Transcript

00:14it's great to be back in a white apron in the master chef kitchen saying begs go home yesterday

00:20it was very sad this competition now feels really real what is that i just need to keep on pushing

00:28and keep on putting my best foot forward every single time i'm in this kitchen

00:36wow what is that maybe a weight or something is it like lolly jars are they lollies cereal

00:44it's so gross it's cereal

00:54i'm going what's going on here

01:00all this cereal in front of me

01:04i'm thinking we're just having a brekkie

01:05cool good morning australia bonjour

01:15well look at this fantastic cereal display amazing isn't it

01:24yeah

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

01:36it'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

01:43i haven't eaten cereal for like 15 years

01:47so you have

01:48yeah

01:50not anymore not anymore not anymore no 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

01:59don't you worry

02:04so while you've worked out that you will be using cereal today

02:09what you don't know

02:12is how we want you to use it

02:14and not a wee

02:19because we're bringing back a masterchef classic challenge

02:24the invention test

02:26i love invention tests because 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

02:56you 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

03:21so grab your oats your pops your flakes your loops

03:25because your time starts now

03:30well what's a taste of you go

03:37step right up i'm your cereal guy

03:42i would never expect to see cereal in the masterchef kitchen but i'm excited i'm nervous i

03:48do feel like this is a chance for us to be really creative really push the boundaries

03:52think outside the box is that normal brand you're about to find out yeah all brand the word invention

03:58test is is is freaking me out a little bit i can't remember the last time i've seen an invention

04:04test on

04:05master chef oh crunching up please be crunching how i'm going to be creative with cereal

04:12i can't quite put my finger on it

04:15canola it's a really tough challenge i've never had to think about cereal in this way i'm going

04:21to need cornflakes firstly my mind's going towards dessert but desserts aren't really my strength

04:26so i'm thinking how i'm going to incorporate cereal within a savory dish where is the latino section

04:34do you want me to carry your basket yeah where are you going to be um i'm going to be

04:38next to

04:39bella she's my good girl okay yeah

04:45the service in this place is great

04:48where do i go we'll go here it's all right it's not heavy enough thank you yeah happy cooking yeah

04:54well

04:55done we're hungry we are cooking cereal today i'm excited this is going to be an experimental that's

05:03for sure i love an invention test the idea of letting your creativity run wild that excites me a

05:10lot so today i'm going to be head on straight on what's that saying head on straight on no that

05:18doesn't sound right you know what i need i need cereal when people think cereal it's naturally

05:24sweet so straight away let's flip that on its head let's go savory i'm a savory girly so that's

05:30my comfort zone i'm going to create kind of a polenta gritsy vibe with the cornflakes

05:38grits are an american dish made with polenta so by putting the cornflakes into a spice blender i'm

05:49going to create a powder and this powder i'm going to treat as if it's a polenta cook it down

05:54with lots

05:55of stock parmesan cheese cream that's going to be the basis of my dish i'm going to do a beautiful

06:03meatball with cornflakes in that as well and then a cornflake pancreatato on top so cornflakes in all

06:11elements i'm not sure if i've pushed the invention too far if i've completely lost the plot so

06:18hopefully i'm on the right track yesterday was so stressful with the black apron i do not want to go

06:23back there so hopefully this dish will mean i can stay in the white apron a little bit longer scissors

06:29scissors have you got scissors hannah no sorry oh i'm so sorry 80 grams

06:42i'm like super stoked for an invention test this sort of cooking is definitely up my alley all right

06:48one of these that's a lot sugar that's about it i like to make some pretty like weird flavor

06:57combinations in the kitchen oh lovely just experiment oh no

07:08i'm going to leave the scene of the crime sorry oh man

07:15it's an invention test so if there's time for doing some weird experiments today's the day i'm going to

07:20be making a panna cotta i'm going to use the fruit loops to flavor the milk and cream for the

07:26panna cotta

07:27and then i'm also going to make colored pasta to kind of replicate fruit loops with some fruit

07:32folded through it so should still have a bit of freshness and the texture it's a bit of a play

07:36on

07:36what i think you know the ideal bowl of fruit loops should be perhaps a bit of an experiment but

07:41i think

07:41that's you know the aim of today panna cotta typically you're setting for hours and hours but

07:46just don't have that time today so as soon as the milk is infused i need to get the gelatin

07:52in to the

07:53milk and get that in the blast chiller straight away and to really give them the visual of it being

07:59a bowl of cereal i'm actually setting a silver spoon in my panna cotta bowl

08:06i'm hoping one of the judges at least goes for the spoon and can sort of

08:09you know understand the whole vision i never thought this was what being a judge our mars chef

08:15would come to i've never cooked with cereal before this would be a first

08:25it's important today is just um being inventive bringing something new uh using cereal in an

08:30unexpected way i think the first idea i have is actually a tart shell and using the corn flakes

08:35to make a tart dough and using that as a base for a protein but corn flakes being the hero

08:41ingredients

08:42i really want to stand out so i'm gonna go down the raw protein route arun so sweet or savory

08:49savory

08:50savory what are you doing i'm trying to do a japanese inspired steak tartare tartalette no way

08:56yeah so cornflake yeah where are you gonna put your cornflakes so in the tartalette and i'm also

09:02gonna have it as a garnish on top um fried in garlic oil and i'm gonna make a burnt butter

09:07miso egg

09:07emulsion the pipe on top so hopefully that all comes together and the flavors all um match so

09:13fingers crossed all right good luck mate thank you chef good luck not many people will actually have

09:18raw beef with cornflakes so i think it is pretty inventive it doesn't it's not the first thing you

09:24you think of when when you think of cornflakes so it is pretty out there it's still a bit thinner

09:29it's now whether or not i can deliver i'm just trying to flatten out these tart shells for

09:34the steak tartare the textures is like super important so i want it to be crispy i want it to

09:38have a nice bite to it and we'll see how we go hopefully they don't break on me

09:53so tell me what are you doing today i'm cooking a play on surf and turf um so i'm doing

09:59a um beef

10:00tartare with a prawn head mayo incorporated into it you know your neighbor is doing the same

10:07yes another tartare yeah wow and i'm making a olive oil wheat cracker to serve with the tartare so it

10:18has wheat bix all bran and some rice bubbles incorporated into it and then i'm making what

10:23i'm calling um beer bubble prawns so it's beer battered prawns dipped in rice bubbles so they puff up

10:28like tempura with a nice salt and pepper seasoning this is unbelievable have you done this before

10:34not all of it and not in this time frame it's a lot to achieve in 75 minutes all right

10:41good luck mate

10:47i'm feeling a lot more tense invention test to me is a creative opportunity to cook

10:55but also an intimidating one i've never made this dish completely altogether i've made parts of the

11:00elements when you're cooking something that either hasn't been seen before or you haven't done before

11:06it can you know go one of two ways staying out of the bottom five is extremely important and like

11:11i'm

11:12trying not to look around at other cooks but it is added pressure having two tartares next to each other

11:23oh that's a good butcher job isn't it far out we've got 75 minutes to use good old-fashioned cereal

11:32and

11:33invent a brand new dish that tastes delicious but is inventive today i'm going to do my corn rian fried

11:41chicken which is fried chicken but with the cornflakes i'm going to use that to kind of crumb and batter

11:45the chicken the plan is to blend the cornflakes down mix them in with my dredge and then on the

11:50other

11:50side have some kind of rough crushed cornflakes for the outside batter i'm hoping it really coats it and

11:57you get that real bite at the end i'm hoping that we'll really show the cornflake flavor but we'll also

12:02enhance the texture of them i have made it kind of a while ago but definitely never made it with

12:08a different

12:08crumb very excited to see how it turns out but um five people got an elimination tomorrow and i'm

12:15pretty nervous i need this chicken on ice up

12:20so this oil is going to stink up the whole place i think you just stink up the whole place

12:24yourself

12:25like this is the flirting more cooking eh i'm loving the aromas in this kitchen 14 minutes to go

12:38i'm doing a spiced pumpkin on a bed of yogurt and tahini and then i'm gonna finish it off with

12:45this

12:45uh spiced cornflake clusters i'm gonna make a coco pops tart shell and a ganache on top

12:54yeah a little bit different strategy

12:59i'm gonna make a grand dashi broth i'm gonna poach some fish in it and see if i can pull

13:06off a

13:07a crunchy nut chili oil oh we both have pecker pups lol oh yeah coco pops off i don't normally

13:14do sweets

13:15but for some reason my mind goes straight to a cannoli i'm making a nutrigrain cannoli i'm using

13:22coco pops in the shell and then i'm also using nutrigrain in the filling i've made cannolis a couple

13:28times i'm no expert cannolis for me are one of my favorite desserts i pipe them all the time with

13:35my

13:35dad but normally my nonna makes the ricotta filling never actually made the filling from start to finish

13:41very often so hopefully it all works out this is still pretty new to me although i've seen it a

13:46lot

13:46i actually haven't done it myself very often i'm just trying to channel my nonna so it's definitely

13:52not a cannoli for the traditionalists um definitely not something my nonna would make

13:58the main flavor in the cannoli will be nutrigrain i want it to be really forward nutrigrain so i'm hoping

14:04it's good enough i don't want to be an elimination so they need milk it's like don't try and whistle

14:19how are you going dessert mouth

14:24how's it i said they need milk delicious that's got to be good for you

14:34what are you thinking i'm really happy with the marshmallow i think it's perfect

14:37hey ben cereal lover or in uni i used to have fruit loops a lot like way too much really

14:43yeah i can't

14:44see any fruit loops uh uh no fruit loops i'm using rice bubbles today okay so i'm doing a play

14:49on

14:50mango sticky rice so i'll do mango crispy rice okay thank you

14:57annabelle i dreamt about you last night or more specifically your banoffee did you make those sounds

15:01in your sleep yeah i probably did what are you doing sweet or savory today savory and what are you

15:08making i'm going to make a tuna tostada with the using the cornflakes to try and make like a

15:14tostada dough that doesn't look like cornflakes we'll see how we go i'm using coco pops as my main

15:20cereal and i'm going to do a coco pop milk leaf with a coco pops infused cream and a matcha

15:28chantilly

15:31hey bella hey hit me with it i'm gonna do a financier with some chocolate coconut wee bix in it

15:38and then a toasted coconut ganache using one of the cereal milks that i decide i like are these all

15:44yours

15:45yeah there are 12 people doing savory and only 11 doing sweet wow i'm happy with that

15:56so what are you loving we got two tartars with our own and with hot okay

16:02hot it's like surf and turf type of tartar

16:06and our own very cleverly is using cornflakes into his tart

16:12great idea but probably a lot going on in that tartar that's right i'm interesting to see if you get

16:17some balance right what's next my love is for dot she's gonna make cornflake grits

16:25so like a colenta style so do i that's clever serving it with meatballs which will have the

16:32cornflakes in it as well and then a pangra tartar also with cornflakes in it so love it love it

16:38that's so clever well that smells good

16:42doing well definitely could be a lot better i'll be honest oh split my skin

16:49as i'm starting to batter these chickens these cornflakes don't really feel that fine

16:55and it's kind of messing with the consistency of the batter i'm hoping though once it hits the oil

17:00and kind of starts frying the cornflakes will stick to the chicken

17:06and hopefully i'll get an extra crispy batter

17:11too hot oh crap better nah it's not frying well at all that's disgraceful

17:21my chicken is frying absolutely terrible

17:25i think the cornflakes are too thick they're not sticking well it feels like it's all going wrong

17:30i don't really have time to butcher another chicken i'm thinking myself this is not a dish

17:34i can serve up to the judges at all

17:41oh my gosh

17:44coming through three second counts did you burn did you burn

17:57today i'm making a steak tartare tartalette with cornflakes tartlets have just come out of the oven

18:03i'm actually quite happy with color and a hit of corn through the flavor i think it'll actually have

18:09a good interplay with the beef all i'm going to do is cut my steak now mix it all together

18:14and just get

18:14it into the tart i think the complexity with the steak tartare is just all of the knife work you

18:19actually

18:19have to do and that takes time so it is simple on paper but quite a technical dish to actually

18:26cut

18:26everything to the right size so you know a good mixture of all the ingredients together in the

18:30one bite the key to a good tartare is a balance of all the flavors textures and hops so you

18:35want

18:35that to be a bit fresh you know have some umami some zing so hopefully mine has all of that

18:43that's doing a tartare next to me as well and i think it's it's good you know um have a

18:47bit of

18:47competition and um hopefully the best tartare wins a bit of a weapon so you know takes one to no

18:56one

18:59i'm making a dashi with some bran and just put the bran into the broth and it tastes all right

19:08it's okay it's good yay me i need to poach the fish i do like to be inventive in the

19:16kitchen i make up stuff

19:17all the time so this is uh this is somewhere i feel a bit comfortable i'm going well i've actually

19:23got my tart shell in the oven i'm just currently on the white chocolate ganache and the purple box

19:28but not see it i just have to nail all the elements otherwise obviously you know you don't want to

19:32be

19:32in the bottom uh things are tracking along nicely pumpkins all done i'm just making my twice conflate

19:40crunch i'm going to really put the cumin forward you just got to make sure that everything is really

19:45balanced here because there's some great cooks so i've got a lot of work it's crunch time 15 minutes to

19:52go

19:53i 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 still need to devein and shell the prawns and for

20:09my tartare

20:09i still need to dice all of the ingredients these are come on pat but i just can't get my

20:16stuff

20:16together with organization i've been dashing back and forth back and forth i have to run to this

20:23metric one more time every time i start to cook something i'm finding oh god i need to go get

20:27this

20:27ingredient and i need to go get this piece of equipment it's just stop start stop start and it's just

20:34completely frazzles my cook howdy you're gonna push yes yes i do let's go

20:44so in the next 15 i gotta finish rolling out my pasta cut shapes fill them deep fry them i've

20:50never

20:50made pasta with cornmeal and you know blue spirulina so that's a bit of an experiment i've got no idea

20:57really

20:57how long they need to fry for but it should fingers crossed look like little fruit loops

21:06oh brother i think they're working

21:10oh man unbelievable all right i'm definitely going a bit off the rails with this one like i've never

21:15made dishes with these flavors before so 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 and i think i might even

21:28want to

21:28push the envelope a bit further in this invention test might be a bit crunch for time but i'm also

21:33making a fire fried milk punch as a little drink to go on the side have you know dessert with

21:39a drink

21:40sean christophe did you have cereal when you were a kid no we didn't no no no it did not

21:44exist i don't

21:52i am whisking i'm blending i'm just looking on my pan grittato and i've got my balls on my meatballs

22:00and my sauce is bubbling away but i feel strangely calm this is a dish that i would love to

22:10eat

22:10obviously i'm using different ingredients but it's something i'm familiar with and i'm holding on to

22:15that that this is going to work i've made like polenta and grits before but not with cornflakes so

22:21let's see if it works i want my grits to be smooth but i still want a little bit of

22:28texture on the

22:29tongue like sand but not sand like you know when you're smiling at the beach and the wind blows and

22:36you get a little bit of sand in your mouth i want that but for all the good reasons

22:40so i'm going to add in a bit more cornflake powder and that's going to add in the textural

22:46component of a traditional grits or polenta yum hurry up five minutes to go

22:58so at this point i'm rolling out my cannoli dough while my filling is still getting whipped

23:05it's cannoli dough is a bit finicky and it's hard to get really right and obviously i've never made

23:11cannoli dough with cocoa pops either it's a moment of truth so i'm just really hoping that this works

23:15i haven't had a proper chance to actually test them to see whether they're nice and crunchy but

23:19i'm really hoping they are i've got the nutri green filling but as i'm tasting my filling

23:29the texture is a little bit grainy jesus christ my nonna probably wouldn't be very happy with a

23:37filling like that but i don't have any time to make a new filling right now i need to

23:42pipe my cannolis and get everything on the plate my piping game is pretty good i usually pipe like

23:47three four hundred with my dad so i pipe a fair bit first batch of chicken it didn't work

24:06i've only got three pieces of chicken left and i've dipped them in the potato starch and re-battered them

24:13and it's actually looking all right but i'm worried that as i'm spending so much time in this chicken

24:20the other elements on my dish the the sauce and the brine i've just kind of neglected

24:26i'm hoping that the flavors are there and they can really hero the dish and just 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 snowballing

25:06and it's getting worse not better prawns are all done i'm just hoping that they cook perfectly

25:11my tartare is not in a place that would anywhere near resemble tartare the texture's wrong and the

25:19taste is wrong and i'm just like throwing things in trying to make it taste half decent i'm concerned

25:25about the cracker it's not great everything's just mediocre i know at this point in time that

25:33it's likely that i'm in a bit of strife

25:39because i'm in a bit of strife

25:48but i'm in a bit of strife

26:02Five, four, three, two, one!

26:07That's it!

26:12Good one.

26:14Oh, dude, that was 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

26:50to 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 and you do start questioning yourself,

27:06what on earth have I done?

27:08But I'm feeling like this is a plate of food that I would love to sit down and eat.

27:12If this was served to me in a little cafe on a rainy day, I'd be very happy.

27:16So hopefully the judges love it.

27:19Hi Dot!

27:21Hi!

27:21What have we got?

27:23Today I have made a trio of cornflakes.

27:26So we have cornflakes grits with pork, beef, fennel and cornflake meatball,

27:34with a cornflake pan grittato on top.

27:38Wow!

27:39Shall we have a go?

27:40Oh yes!

27:54Dot!

27:56I can't emphasise this enough.

28:01You've nailed it!

28:03Absolutely nailed it!

28:10The creativity of this dish, the invention aspect of this dish is epic.

28:16I think it is beautiful and silky smooth, but it's just got that slight little textural

28:22detail with the cornflakes that you've folded through at the last second.

28:26The meatballs are epic.

28:27The sauce goes so well with it.

28:29A celebration of cornflakes in a meatball dish said no one ever, but I love it.

28:35You get these little tendrils of cornflake flavour just 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.

28:46We're good.

28:48Well off your trot, because that was awesome!

28:51Good job!

28:53Good job!

28:53High-fives!

28:54Good job!

28:55Thanks guys!

28:56The next dish belongs to Petro!

28:59I have made a Middle Eastern inspired pumpkin and I've made cornflake cumin clusters.

29:06What I'm most impressed about is the seasoning.

29:08Both on the pumpkin and those clusters heighten the spices and heighten the pumpkin's earthiness.

29:14Far out mate!

29:15You are a star.

29:17Petro, we love you.

29:19Lydia!

29:19I've made a brand dashi with a piece of poached fish.

29:24I've also used crunchy nut cornflakes in a crispy chilli oil.

29:31Oh!

29:34Unbelievable!

29:37I am still struggling to understand how to make a dashi.

29:40And there you are, you popped in and you're putting cereals in your dashi and it worked

29:43very well.

29:44Next up, Bella!

29:47So I landed on a chocolate and Weet-Bix financier with a Cocoa Pops and toasted coconut whipped

29:53ganache.

29:54Bella, I think by far the most successful infusion.

29:58Like that Cocoa Pops is ringing right through every single element on that cake.

30:04How many boxes did you use in that little square?

30:08Not that many actually.

30:11Insane, insane.

30:12I really enjoyed that.

30:14Annabelle!

30:15I have made a cornflake tostada with some raw tuna, a jalapeno cream and a crunchy nut chilli crisp.

30:24The thing about a tostada is they have to be really crispy.

30:26Yes.

30:27These feel pretty good.

30:28I feel like doing that ASMR thing.

30:31Tostada was so shattery.

30:33It made my brain kind of like shake a little bit.

30:36I think that is the hero of your dish.

30:39Min!

30:39I've made mango crispy rice.

30:42Min, simple, bloody delicious.

30:44Bloody delicious.

30:45Very moorish.

30:47It looks like a modern day restaurant dessert.

30:49Yeah.

30:50Yes.

30:51I've made a fruit loop marshmallow with creme anglaise

30:56and raspberry.

30:58Creativity off the charts.

31:00It's very, very, very conceptual and I love that.

31:06Jack!

31:07That's a Coco Pop shoe.

31:10Are the shoe upside down?

31:11Yeah.

31:12I just thought it would be an interesting way to plate it.

31:18Beautiful shoe buns and a bit of a peculiar thing to flip them over because it's got a perfect

31:24flat surface.

31:26Okay, next.

31:27Vinny, please.

31:30I'm looking at my dish and the thing that I'm worried about is that filling.

31:34It might be a bit too grainy.

31:36And I'm worried that there's lots of great dishes that I'm up against today.

31:41But I'm hoping that the inventiveness will get me through.

31:45Being in the bottom five for me at this point in the competition is a big, big risk.

31:49I don't want to go home yet.

31:51Wow.

31:53Vinny, tell us, what have you made?

31:56So today I've made a Nutri-grain cannoli.

31:59Yeah.

32:01So it's a shell, normal cannoli shell, but I put a bit of cracker pops in there too.

32:04And then the filling is ricotta with Nutri-grain and then in there is a Nutri-grain praline,

32:10kind of rippled throughout.

32:11Wow.

32:13Do you think this is the first Nutri-grain cannoli made in the world?

32:18I mean, that'd be pretty cool.

32:19I've never seen it before.

32:20So.

32:21I would say yes.

32:22Yeah.

32:23What do you think they would say in Sicily?

32:25Back in Sicily.

32:26I'd probably get kicked onto the street.

32:27All the Nondas would yell from the roof saying get out.

32:31Let's try it.

32:53Vinny, that's as good as any cannoli shell I've ever had.

32:57It's really, really well done.

32:58I love how far you've taken them, so they've got that really lovely deep caramelised flavour

33:03in them.

33:04I love the flavour of the filling as well.

33:06But I think where I maybe feel like there's a bit of an issue is the texture.

33:13I just wanted you to have maybe infused rather than blended the cereals through.

33:17The ricotta's already a bit grainy as well, so you've got kind of double graininess.

33:22When I saw it, I saw that it's nailed it.

33:24But when I test it, I changed my mind a little bit.

33:28I lost the excitement with the texture.

33:32You know, we want you to do well.

33:36But then I can't say that I like it.

33:39Cheers, Vinny.

33:43Next up, Caspar.

33:49The dish is looking great.

33:51It's certainly inventive for me.

33:54But there's always the chance that I might have gone a bit too far.

33:58I'm hoping as soon as I put it down in front of them, they can see that that is supposed

34:02to be a bowl of milk with cereal on top.

34:05What?

34:10What?

34:12What?

34:15What have you made, Caspar?

34:17I've made a cereal milk panna cotta with some fried pasta and a little, like, fruity pebble milk crumb thing.

34:25And then I had some leftover cereal milk, so I did a clarified milk punch with the cereal milk.

34:32I think you know you're being creative when you don't actually have the words to describe your own dish.

34:36Well, it looks incredible and we know it's big on creativity, but is it big on flavour?

34:41Let's find out.

35:06Caspar, you're a special human, mate.

35:08Absolutely special human.

35:10I feel like the creativity shown in this plate of food is off the charts.

35:17The composition is unreal.

35:20I loved that you set the spoon in there.

35:23You know, you don't get that satisfaction of the wobble on the plate and the thing looking like it might

35:27fall over,

35:28but you got the satisfaction of lifting the spoon out and then seeing the texture of the wobble on the

35:33spoon.

35:33It was brilliant. It was genius.

35:36I like that you used the blue spirulina to replicate, you know, that candy fake colour of so many cereals.

35:44And I love the way your brain works. Like, the second you put that in front of us, I was

35:50like, I think this is probably the most inventive dish in the kitchen today.

35:56And it is an invention test. So, well done there.

35:59I love that you cook with such intention.

36:02Every time you come up here, you describe the elements and you always have a reason for them being on

36:07the plate.

36:07And that's a very good characteristic to have.

36:09Nice way, Casper.

36:12Nice way.

36:15That looks so good.

36:18We'd love to taste your dish next. Jeff.

36:21I made a Cocoa Pops meal free with a Cocoa Pops infused creme pad.

36:28And then I added a Matcha Chantilly and a sprinkle of Cocoa Pops.

36:35Jeff, you are for sure an adventurous baker. You can see that.

36:40The only thing is the layers. They go a bit soggy on the end.

36:46Next dish we'd like to taste is Jackie's.

36:49So, I've made a Cocoa Pops and Kumquat tart.

36:53I've added some of that citrus and that Kumquat to kind of give it almost like a Jaffa effect.

36:58I think you've added cocoa powder, have you?

37:00Yeah.

37:00So, because you've done that, it overpowers the dish for me.

37:04Yeah.

37:04Which makes it redundant.

37:05Yeah.

37:06Lucy, you're next.

37:07I've made rice bubble tempura prawns with pickled pear and a ginger soy sauce.

37:15In terms of invention test, I think it's a good one to sort of cut your teeth on, but won't

37:21be the most creative in the pack.

37:24Carnica.

37:24So, today I've made a gochajang cornflakes chilli chicken.

37:29It was absolutely peaking with flavour.

37:33Is it inventive?

37:34I don't think it's that inventive, especially with what's going on behind you.

37:39Emily, I think you're next.

37:40This is a cornflake crusted fish cola.

37:45And then to basically make it nice and fresh, I decided to balance it with a wakame cucumber and mango

37:51salad.

37:52As much as I adore everything about your dish in terms of how it tastes and looks, I'm just wondering

37:59if a batter on a fish is inventive enough to keep you out of the bottom five.

38:05Next dish we'd like to taste belongs to Aaron.

38:18Okay.

38:21Aaron, what you got?

38:24I've got a steak tartare tartelette.

38:27I imagine there's some cereal in there somewhere.

38:30There is.

38:30So in the tart shell I've added cornflakes, a wasabi cream on the bottom and I've also got a miso

38:35burnt butter emulsion piped on the top.

38:39There's some pretty strong flavours in there, you know, raw beef, wasabi, miso.

38:42Yeah.

38:43They're powerful.

38:43Yeah.

38:44I think the addition of the cornflakes on the top has all helped bring that back to the cornflake flavour.

38:50Okay, let's find out.

38:52Stuart, get stuck in.

39:10Aaron, you nailed that tartlet.

39:16Absolutely smashed it out of the park.

39:18Your use of the actual cornflakes is really clever because they're thin, they're cooked, they're caramelised.

39:24And the last thing that's left on my palate, it's cornflakes.

39:29I think it's brilliant.

39:31With beef tartare it's all about the seasoning and it is done to perfection.

39:36Beautiful knife work, a really immaculate bite of food.

39:40I loved that.

39:43We can really see your potential in terms of what you want to be and that is a flat out

39:49chef.

39:50That's a proper dish from you mate.

39:53That's a very proper dish.

39:54Inventive, creative and also executed really well.

39:58But above all, it's tasty.

40:01And that's what I want to see more of from you.

40:02Well done.

40:09Righto.

40:10Pat, let's have it.

40:15I am very concerned about taking this up to the judges.

40:19I've accepted that it's not a great dish.

40:21There's always like that tiny little bit that like maybe it's just all worked out perfectly and I'm going to

40:27be fine.

40:28But in the back of my mind, I just know I'm in a bit of trouble with this one.

40:32Double dish.

40:34Hey Pat.

40:34Hello.

40:35First invention test.

40:36What do we do?

40:38So I've got a beef tartare and what I'm calling beer bubble prawns.

40:42So beer batter and rice bubble prawns.

40:44So you've got the rice bubbles in the beer batter prawns.

40:48Yes.

40:48Where else is the cereal?

40:49So I've ground down Wheat Bix, all bran and rice bubbles and made a wheat and olive oil cracker for

40:54the tartare.

40:56But it didn't quite turn out how I'd hoped.

41:00Are you a bit worried?

41:01Yes.

41:02It's written all over your face.

41:24Pat, I feel like you want the constructive feedback.

41:28Definitely, yes.

41:28To move forward on as a cook.

41:30Yep.

41:32The batter is okay.

41:34It's again, crispy but a little bit oily.

41:37I feel like it's because of the sugar in the rice bubbles.

41:41It's made it really wet.

41:43Your cracker is a little bit dry.

41:47Once it continues on in your palate, that's when you really start to notice it.

41:50Yeah.

41:51I'm a little bit worried for you.

41:53Yeah.

41:55Pat, I think you've overcompensated by putting a lot in front of us.

41:59But you haven't actually nailed any of the elements.

42:02Yeah, agreed.

42:03Yeah.

42:04It does put you at a pretty high risk of being in that bottom five.

42:09Next time, choose less and open yourself more about details.

42:14Yeah.

42:14We know you can do it better next time.

42:19So, good luck.

42:20Thanks, Pat.

42:23Good luck.

42:26Next dish we'd like to taste is Luke's.

42:30Walking my dish up to the judges, I can honestly say this is not exactly where I wanted to be.

42:36I'm really hoping that the flavour in that dish is enough to keep me out of the bottom five today.

42:50Luke, tell us what you've made.

42:53So, I made a Korean fried chicken and then I've done a daikon and nectarine pickle.

42:59I've used the cornflakes in the dredge and the batter.

43:03And how'd you go?

43:04I'm kind of like happy I got something on the plate in the end.

43:08But yeah, I don't think it's my best work.

43:10I'll just be honest with you.

43:11Yeah.

43:12Definitely looking at what some other people have done, I wish I did something else.

43:18Alright, let's taste.

43:33Uh, Luke.

43:35Chicken.

43:36Cooked really well.

43:38Nice and juicy, super succulent.

43:41Nailed that cook, so don't worry about that.

43:45The glaze.

43:47I would love a little bit more punch.

43:50I would love a little bit more acidity.

43:52I would love a little bit more spice.

43:54Felt like it was a little bit sweet with nothing else kind of, you know, bring it to life.

44:00The batter or the dredges.

44:03Little craggly in some places.

44:06Little thick in other places.

44:08Perfect in other places.

44:09Obviously means inconsistency.

44:14Is it inventive?

44:17Probably not in my opinion.

44:20It's missing character.

44:22It's missing the look we had since the beginning of the competition.

44:28It's not the best dish.

44:30So, good luck.

44:32Thanks, mate.

44:34That feedback hurts, but I know they're right.

44:37That dish just wasn't me at all.

44:39I'm thinking I'm definitely in discussions for today's bottom five.

44:52We asked you to get creative, push the envelope, and show us something unexpected with cereal.

45:01Some of you took the humble household pantry staple and really went for it.

45:10The home cooks at such an early stage of the competition, we were really impressed.

45:22Three of you deserve a special mention.

45:30Dot.

45:34Aaron.

45:38And Petro.

45:41We fought outside the box and used what was in the box to make something very special.

45:50Well done.

46:00Unfortunately, there were five dishes that didn't hit the mark.

46:06If I call your name, step forward.

46:12Pat.

46:14Your dish didn't lack clarity, and there were problems with all your elements.

46:19Jackie.

46:23Jeff.

46:26Luke.

46:31Vinny.

46:36I'm sorry, but you lot will be facing off in tomorrow's elimination.

46:46Where one of you will be going home.

46:51Everyone else, well done.

46:53You can rest easy on the gantry tomorrow.

46:55You five, recharge and come back ready to fight for your spot in this competition.

47:02Good night, everyone.

47:04Good night, everybody.

47:05Good night.

47:06Good night.

47:09Good night.

47:10Good night.

47:11Good night.

47:16Maggie B is an icon.

47:18Today you'll be making...

47:20Pies!

47:25She might be sweet as pie.

47:28Maggie's an absolute queen in and out of the kitchen.

47:32But her pressure test...

47:34This is not resembling anything like what Maggie's looked like.

47:38...will be someone's bittersweet ending.

47:42One little mistake could mean going home.

47:46We make a look...

47:52Now, when we talk about the humans...

47:55We are just dancing.

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