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MasterChef Australia Season 18 Episode 7
Get ready for a culinary showdown like no other! MasterChef Australia Season 18 Episode 7 is here, and the heat is on as our talented home cooks face their toughest challenge yet. Witness incredible creativity and intense pressure in the MasterChef kitchen.
This episode dives deep into the art of flavor as contestants battle to impress the judges with their innovative dishes. Prepare for stunning presentations and unexpected twists as the quest for culinary perfection continues. Who will rise to the occasion and who will crumble under the pressure?
Discover the secrets behind bold flavor combinations and cutting-edge cooking techniques. From intricate pastries to savory masterpieces, the stakes are higher than ever. See what happens when passion meets precision in this unforgettable episode of MasterChef Australia.
#MasterChefAU #CookingChallenge #Foodie
Get ready for a culinary showdown like no other! MasterChef Australia Season 18 Episode 7 is here, and the heat is on as our talented home cooks face their toughest challenge yet. Witness incredible creativity and intense pressure in the MasterChef kitchen.
This episode dives deep into the art of flavor as contestants battle to impress the judges with their innovative dishes. Prepare for stunning presentations and unexpected twists as the quest for culinary perfection continues. Who will rise to the occasion and who will crumble under the pressure?
Discover the secrets behind bold flavor combinations and cutting-edge cooking techniques. From intricate pastries to savory masterpieces, the stakes are higher than ever. See what happens when passion meets precision in this unforgettable episode of MasterChef Australia.
#MasterChefAU #CookingChallenge #Foodie
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Short filmTranscript
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00:16.
00:18Pretty rough to be back in the black apron.
00:20Definitely not my favourite colour at the moment.
00:24I'm definitely nervous, but it's home cooking week, that's kind of what I'm all about.
00:28So I'm ready to give it everything I've got.
00:31Good morning, guys.
00:32Good morning.
00:32Hello.
00:34Welcome to your very first pressure test.
00:37.
00:44My God.
00:45A pressure test.
00:47I was hoping it wasn't going to be this.
00:49I know pressure tests can be very, very technical, very technique driven.
00:53So I want to be really organised and really focused today.
00:56I hope you are ready.
00:58Because the legend who set this challenge, they're no stranger to the MasterChef kitchen.
01:03Oh God.
01:05Mmm.
01:05An icon of the Australian food scene, this guest is an absolute trailblazer.
01:12You'll find her legendary recipes in households across the country.
01:20She is a national treasure.
01:23The Aussie queen of home cooking.
01:26Please welcome, Maggie Beer!
01:37Oh my gosh.
01:38It's Maggie Beer.
01:39I can't believe she's here.
01:42That's so cool.
01:44Maggie Beer!
01:46Maggie Beer is an icon.
01:47Maggie Beer is an icon.
01:47She has just done so much for food in Australia.
01:51I mean, if you walk into the grocery store, you see Maggie Beer stock.
01:54Maggie Beer quits paste.
01:56She's everywhere.
02:03I never feel more welcome than coming in this door and having everyone be excited.
02:09How could you not?
02:10Full rock star status for you.
02:12Yes.
02:13At my age, it's pretty good.
02:18Maggie, we have a new batch of home cooks for you.
02:21What is it about home cooking that you love so much?
02:25Never having been taught to cook, I have only felt how to cook.
02:28And therefore, I don't have rules around how I should do things.
02:35So I can decide at all times where to go with food just by feeling it, talking to it, it
02:43talking
02:43to me.
02:45Luke, how does it feel to be standing in front of Maggie Beer?
02:48I'm pretty star-struck to be honest.
02:51I'm a very big fan of Maggie.
02:53But I'm really excited to cook something for you.
02:55Mate, you're proper giddy, aren't you?
02:56Yeah, yeah, yeah.
02:57I think he's washing.
03:00Maggie, please, can you give us an hint of what is under these cloches?
03:05Well, let me tease you a little.
03:09I can't imagine anyone not loving what's under here.
03:16And it's not hard.
03:17It really isn't hard.
03:21Not hard for Maggie Beer.
03:22Not hard for Maggie Beer.
03:24Maggie, can you please put them out of their misery?
03:28Today, you'll be making...
03:33Pies!
03:42Maggie's pies look homely and beautiful and elegant all at the same time.
03:47How do we do it?
03:49But what is actually going to be this challenge?
03:52Are they going to have to recreate two pies?
03:56I know that if that was me down there, I would be feeling sick to my stomach.
04:01Starting with savoury first.
04:03Guinea fowl and mushroom pie.
04:05Oh, my God.
04:06Because I love both.
04:08I love game and the flavours of the mushrooms and the herbs I think is fabulous.
04:13Talk to me, Maggie.
04:15And my apple and sage pie.
04:18Apple and sage.
04:21I don't have a sweet tooth, so even a sweet dish for me has to have a savoury element.
04:27The secret of a very good pie is the pastry.
04:32My absolute favourite pastry to use is my sour cream pastry.
04:38Sour cream just gives something so special, whether it's for a savoury pie or a sweet pie.
04:45It's so versatile.
04:47But there's a twist.
04:50You are not making these pies.
04:56But you are making Maggie's sour cream pastry.
05:04You must use Maggie's pastry, but then you can make any pie that you choose.
05:13There's just a sigh of relief.
05:16I don't like to follow strict recipes, so hearing we can make sweet or savoury,
05:21and we need to choose our own feeling is definitely reassuring.
05:24Right.
05:25I know it's a silly question.
05:26Who wants to come in and have a taste?
05:29Pat's gone early.
05:30Come on, come on, come on.
05:33Look at the pastry.
05:35Oh, you can hear that.
05:37Oh!
05:38Oh!
05:39Oh!
05:40Oh, my God, the smell is in there.
05:43Maggie's pies look amazing, but then the smell hits you and it's just like a dream come true.
05:49Oh, my God.
05:50The filling is so flavourful, but the standout for me was that pastry.
05:54I don't know how she's done it, but the pastry is just perfect.
05:57It's perfectly cooked, perfectly flaky, and the flavour is just something that I've never had before.
06:02The biggest tip I can give you is when you're adding liquid, never put all your liquid in at once.
06:09Gauge how much liquid the flour needs, because every flour is different.
06:15Every day the temperature, the humidity might be different, so you can't be totally prescriptive.
06:21And chill, chill, chill.
06:23And I don't mean your nerves.
06:25What I mean...
06:26Your filling must be really cool before you form your pie.
06:31My fiancée's quite a baker, and she discovered this recipe quite a while ago, and she said,
06:35I don't want to put too many foot forward, but we do make this at home, so...
06:39You've eaten this exact recipe to taste it in the world.
06:41Yeah, we use it for our sweet and savoury pies at home.
06:44I have made it before, but, you know, I've still got to pull it off today, so...
06:49OK, guys, you have one hour and 45 minutes to make any kind of pie you like.
06:59But you must use Maggie's sour cream pastry recipe.
07:05Which means your pie must be the same size as Maggie's.
07:10You also have to create a side dish and a sauce to accompany your pie.
07:14Oh!
07:16OK.
07:18So use your time wisely.
07:22The recipe, equipment and ingredients that you need for Maggie's pastry are all at your benches.
07:28For everything else, the pantry and garden up open.
07:33I hope you're ready, because your time starts now!
07:37Oh!
07:41Good job, Maggie!
07:44I'd love to see what everyone's choosing.
07:46I can tell where you're going.
07:49Excellent.
07:51Maggie Beers behind us, everyone act normal.
07:53Haha, just looking over your shoulder and making no comment.
08:00So we've set them up for success, they've got your recipe for your sour cream pastry.
08:04And this is quite a joyous challenge, I feel.
08:08I think it's the best challenge.
08:09Yeah.
08:09You know, like, these guys get to have a bit of Maggie, but also recreate something of their own.
08:14And I think they're going to shoot for the stars here.
08:16It doesn't feel like a Black Apron day, though.
08:18It's so happy in the end.
08:20Yeah.
08:20Fives are high.
08:21That's you, Maggie.
08:22Yeah, it is.
08:23They are excited.
08:25Their creativity can shine now, and individuality.
08:29I think what we're looking for today is obviously how well they follow your recipe.
08:34Yes.
08:34And use their intuition to create a pie crust that is golden and flaky and tasty.
08:40But the filling that they choose, even though it's their stamp, it needs to live up to that pastry.
08:44And then that all needs to be tied together with the side and the sauce.
08:48And they can't be an afterthought.
08:50No.
08:50I agree.
08:51And we have to remember that, unfortunately, someone is going home today.
08:57Ooh, what's Pat going?
08:59I can see some coconut cream.
09:00Ooh.
09:00And a bunch of spices.
09:01Curry vibes?
09:02I'm feeling really good.
09:04I've made the Maggie Bees pastry before, so that's something I'm familiar with.
09:08That could be a good leg up for me today.
09:12With pies, I often have made a lot of traditional pies with your beef, red wine, you know, beef, bacon
09:18and cheese.
09:18But today I really want to make something a little bit surprising.
09:21What's that, Pat?
09:23Pandan.
09:24Ooh.
09:25I'm going to be making a chicken curry pie, and then I'm going to do a Sri Lankan green apple
09:30and cucumber salad
09:31with fresh coconut, green chilli, curry leaves and lime, and a mango chutney.
09:36So nice and sweet to cut through the acidity of the salad.
09:39Maggie's recipe says to focus on the filling before I get started on the pastry.
09:43So that's what I'm really focusing on at this stage.
09:46In the pie filling, we've got chicken and also potato.
09:49I love potatoes in curry, the texture they supply.
09:52A lot of spices.
09:53I've got cumin, coriander, chilli, turmeric, fennel.
09:57I think if I can nail this curry pie, it shows that I have more strings to my bow than
10:02just the traditional flavours.
10:04Hey, Pat.
10:05Hello.
10:06How are we?
10:06I'm good, how are you?
10:07Ooh, very good.
10:08What's going on here?
10:09Chicken curry pie today, South Indian Sri Lankan vibe.
10:13Okay.
10:14I did not pick that.
10:16I would have been like, you'll do like beef and red wine or cheese and steak or something like that.
10:22Yeah, and I will.
10:23We cook quite a few curries at home and it's something I really like to eat, so.
10:27Has this pie been on rotation at your house or is this just a curry that you're putting in a
10:31pie?
10:31Yeah, curry I'm putting in a pie, so.
10:33You've never done this one?
10:35Uh, not in a pie.
10:36Out of all the pies you've made at home.
10:38I love the flavour of these types of, lots of like, lots of your dry spices.
10:43And I think the texture of it will hold up in a pie because you can get it to that
10:46right texture.
10:47Sounds like a beautiful idea.
10:49You're kind of reinventing the wheel, you're giving something Maggie that she may not have had before.
10:52Come on, Pat.
10:53I want this for you, mate.
10:54Yep, yep.
10:54Good luck.
10:56I don't feel great about that one in five chance of going home, but I've got my little turtle here.
11:01My little girl's got one at home, so she's my good luck charm.
11:04I'm using every bit of luck I can today.
11:08Yeah, girl.
11:09Yum.
11:10What's that?
11:11So it's Chinese sausage and then marinated chicken bun.
11:16Jackie.
11:17Hello, Jackie.
11:18Today I'm going to make something different.
11:19I'm going to make a glutinous rice and chicken pie.
11:23Oh, okay.
11:24So it's kind of like a cake bun lo ma gai.
11:26A lo ma gai, yep, yep.
11:27So Maggie, if you've not had lo ma gai before, it's glutinous rice.
11:30That's been soaked and then put in with all these other fillings like Chinese sausage, chicken and seasonings.
11:37And then it's steamed in a steamer basket with lotus leaf around it.
11:41Wow.
11:41So instead of encasing all that in like a lotus leaf, you're doing pastry.
11:46Yeah, Maggie's pastry.
11:47Wow.
11:48I love the idea.
11:50What side are you going to do?
11:52It's just an Asian pickled salad on the side.
11:54Okay.
11:55So with like carrot, cucumber, sesame seeds.
11:57Just have a bit of brightness because it will be very, like a bit denser.
12:01Yes.
12:01And I just love eating barbecue sauce with my pies.
12:04So for the sauce, I'm thinking I will do like a sweet sticky soy sauce with like ginger and garlic.
12:09Why did your mind go here for a pie?
12:11Because it's a very unconventional approach.
12:13It is.
12:14And it's a big day to take a risk like this.
12:16When I think of a pie that I love to eat, it's just full of fillings and it's full of
12:20familiar flavours.
12:20I love glutinous rice and I love all the little treasures that you can find throughout.
12:25So I'm hoping when you come into that pie, it is kind of like that.
12:28I would never in a million years have thought of it, but as you describe it, with all those little
12:33bits in it, I really want to try this.
12:36Great.
12:36This is definitely probably the wildest pie we'll get today.
12:39I'm really, really intrigued.
12:42You're pushing me out of my comfort zone.
12:45Yeah, might be the difference.
12:48I've never made a pie with a rice filling in it.
12:50I don't think I've even eaten a pie with a rice filling in it.
12:53But having rice in the filling means that it will actually help to thicken up the gravy.
12:59So I really think it could work.
13:01I'm pretty comfortable with my pastry making skills.
13:04So I think the focus right now is just making sure that the rice cooks evenly and the filling is
13:10the right consistency.
13:11It should be very chewy, glutinous.
13:15It should all be quite, I don't want to say succulent.
13:17It's going to turn into a meme.
13:19It smells so good, Jackie.
13:21It smells unreal.
13:23I don't think the judges will taste a pie like this before.
13:26But hopefully it just isn't too much and it's not too weird.
13:30That is pretty yum.
13:31You need to cross your instincts!
13:3490 minutes to go!
13:37It just goes like that, hey!
13:43I'm really excited for my first pressure test.
13:46I can't believe Maggie BR is here.
13:48Today I'm drawing from my roots and I'm making a ragu inspired pie.
13:54And it's going to have a bechamel with a bit of cheese in there.
13:56So it's going to be like a lasagna in a pie.
13:59I'm trying to move as quick as I can to get my pressure cooker on and cooking.
14:03The pork and beef ragu needs to be nice and rich with a deep saucy element that feels like it's
14:08been cooked for hours.
14:10Oh!
14:11Yeah, Viv!
14:13My ragu and bechamel pie is very, very rich.
14:15So I want something to cut through that richness on the sides.
14:17I'm thinking a nice side salad and maybe like a gremolata.
14:21A gremolata is basically like a parsley or herb sauce.
14:24It's not exactly super saucy and smooth.
14:27It's more like a thicker salsa type of pie.
14:30Vinny!
14:31How are you going?
14:32Hello, Maggie.
14:32You look so stoked when you saw Maggie.
14:34I was very, very, very stoked, honestly.
14:37Tell us what you're making.
14:37So I'm making a ragu.
14:39It's a play on my nonna's sughel that she makes every Sunday.
14:41It takes hours normally.
14:42And then I'm going to also make a bechamel with a bit of cheese.
14:45So like a mornay.
14:46Is that the sauce?
14:47No.
14:47That would be in the pie.
14:48The sauce, I'm going to do like a gremolata and a little fresh salad on the side.
14:53Question, would you call a gremolata a sauce per se?
14:57Well, I'd call it a side.
15:01You need sauce.
15:02Run.
15:03Sauce that runs, yeah.
15:05So just have some plan Bs.
15:08When you look up and you see Maggie and Poe worried, you kind of start to think,
15:11maybe I should be worried too.
15:12They say a sauce needs to be pourable and my gremolata is not going to be pourable.
15:18Have I picked the right thing to do?
15:21One little mistake could mean going home.
15:38We don't only have to make a pie today, I also need to make a side and a sauce.
15:43Maggie and Poe don't think my gremolata is much of a sauce.
15:47It's super, super important to actually meet the break to get me through.
15:52So I'm pivoting.
15:53I think I was going a bit too hard on the filling and a bit too complicated.
15:56So I think instead of putting a bechamel inside my pie, I'm going to use it as the sauce on
16:00the side.
16:01Is that anchovies?
16:02Like yeah.
16:03Oh yeah, nice.
16:04Nice.
16:05I think this is a really smart move.
16:06It still gets the main elements that I wanted on my dish.
16:09And now I don't have to make a whole other sauce.
16:11I've got my pressure cooker on.
16:13Now I can get started on my pastry.
16:14Dice the chilled butter, then pulse the flour, and a pinch of stone, and a pinch of five brink crumbs.
16:20Woo!
16:23Just lost a couple eyebrows.
16:26Hearing that we need to use Maggie's sour cream pastry, I'm thinking of a filling that is really rich.
16:32I want something that's going to lay off against the creaminess and the tartness of that pastry.
16:37Luke, how are you?
16:38Good.
16:40I'm going to do a classic bouff bourguignon.
16:43Bouff bourguignon.
16:44Yeah, I'm going to do creamy mashed potatoes and a bit of a horseradish sauce on the side is the
16:51plan.
16:52Wow.
16:53That's a lot, eh?
16:54That's a lot to do.
16:55With a challenge like this, everyone's going to have the pastries the same, but I'm hoping that the thing that
17:00will separate me is the filling.
17:01I love that attitude.
17:03I feel like what you're going to need to do that is look at your attention to detail.
17:06I feel like in past cooks you've tried to do a lot, and you've got it up, but it's just
17:11not perfect.
17:13We need perfection today.
17:14Perfection will keep you in the competition.
17:16Yeah, 100%.
17:18Good luck, brother.
17:18Good luck, yeah.
17:20I just need to go a little bit more refined than normal.
17:22Today I'm using two different cuts of meat.
17:24I'm using chuck as the filling, and I'm also throwing in a little bit of bone marrow in there.
17:29It's going to bring a deeper flavour, but it's also going to kind of thicken the stock a little bit
17:33with the natural gelatin in the bones, which should cut out some time.
17:37I really need to be in that filling in the pressure cooker kind of yesterday already.
17:42It's definitely going to be a push for time, but I'm confident it'll taste delicious if I can get it
17:45on that plate.
17:47Geoff is, like, so clean.
17:48He's just, like, so calm and structured.
17:51When I saw its baking challenge, I can't say I'm relieved, because I can bake, and I know I can
18:00bake, and the judges know I can bake.
18:02But I've never made sour cream pastry before, so I'm feeling nervous.
18:07But my plan today is just focus on what I know and just believing in my skills.
18:14First time I applied for MasterChef was 11 years ago.
18:17My friends call me MasterChef because I've been applying for MasterChef for so long.
18:22After last cook, I'm feeling a bit down, but I know I can follow recipes.
18:27So I just need to do my thing, and hopefully it could be my redemption cook.
18:33I'm making a Hong Kong-style chicken pie.
18:37This particular pie is really only available in Hong Kong-style yum cha.
18:40The sauce I'm going to make is, like, a garlic chilli oil.
18:44And I'm thinking just a stir-fry, like, hoisome or something, like Asian veggies to go with it.
18:49I've finished cooking my pie filling and start cutting up some spring onion to add into it.
18:56I think Asian spring onion will give a bit more of an Asian flavour.
19:01And now I've got to get into making my pastry.
19:0770 minutes to go!
19:09Come on, guys! Keep pushing!
19:13This is just plain flour.
19:16Let's get rid of this crumb, you'll see.
19:18My rice is still feeling a little bit crunchy for my gluttonous rice and chicken pie.
19:23Slightly crunchy.
19:24I want to make sure that it's sticky, that it's rich before it goes in the blast.
19:28So I'm thinking I'm going to have to leave it on the pan as long as I can and start
19:33to work on my pastry.
19:36Oh, it smells delicious in here!
19:39The curry pie filling's on, it's nearly done and ready to go into the blast chiller.
19:43Oh, yeah!
19:44Tasting good? Yeah?
19:46But before I do that, I want to make sure I get this pastry on.
19:50Seeing Maggie's sour cream pastry recipe is like seeing an old friend in the kitchen and it's making me feel
19:56really confident.
19:57I know the first thing I need to do is get the butter weight out, the flour in the food
20:00processor and pulse that until it's a nice sandy texture.
20:05And then gradually add the sour cream until you've got the right texture.
20:09Maggie said at the start you don't want to add all the liquid at once because it can react differently.
20:14So add about three quarters of the sour cream.
20:16Good job, Pat!
20:18Yeah, there we go. Good job.
20:19I'm super happy with the texture.
20:22One hour to go and I'm relatively on track.
20:25I have my pastry in the fridge chilling.
20:29I'm happy with the curry flavours.
20:31I'm about to get this into cool.
20:32I just want to get it to the right consistency.
20:36I'm not ready to go home.
20:37I'm ready to stay here, learn, improve and get better and just absolutely smash it.
20:42I've become a dad recently and just wanted to show my daughter that if you love something
20:48and you think you can do it, you've got to chase it and give it a crack.
20:52I don't want to curse myself but I feel pretty good.
20:55Yes, go Pat.
20:57Good, good.
20:58Beautiful job.
21:01Cooks, I need you to listen up because if you're not chilling, you're feeling by now,
21:06this pie is going to be very hard to get done.
21:09You've only got 45 minutes to go.
21:12Come on.
21:12Let's go!
21:13Come on, Pat!
21:19I've finally got everything in the pressure cooker for my boof boner pie and I'm just
21:24beginning on my pastry.
21:26I've made the mistake of looking around and everyone else's looks beautiful.
21:31Vinnie's pressure cooker has just gone off and mine is still cooking.
21:35Pat's pastry looks amazing and his pie filling is already cooling in the freezer.
21:40I was hoping to show the judges that I can elevate my cooking but things are just taking
21:46a lot longer than I wanted.
21:48My absolute top priority today is getting Maggie's pie crust perfect.
21:57I need to make sure I follow this recipe.
21:59Exactly.
22:06Are you happy with that?
22:10I like it's too wet.
22:12It feels so wrong.
22:14It's a wet pastry.
22:18Our parts looked a lot different.
22:20I seriously don't know what I'm going to do.
22:22The clock is ticking down fast and I just feel like I don't have time to remake it.
22:27No, no, no, no, no.
22:29It looks like a mashed potato.
22:31If my pastry's not perfect, I'm putting a target on my back.
22:34But if I spend more time remaking this pastry, I might not get anything on the plate.
22:48I've just taken my pastry out of the food processor for my boof boong of pie and I'm not very
22:54happy with it.
22:56I'm gonna do a second one.
22:58That's it Luke, let's go mate.
23:00Let's go buddy.
23:00Yes.
23:01I feel like I've followed everything on the recipe but just something is just not right with it.
23:05So I'm doing a second one.
23:06I hope that this time it can fix up.
23:08Remember just to take your time with this one Luke.
23:12Take your time.
23:16I just want to make a part of this.
23:18It's not like this.
23:19Here we go Luke.
23:20Trash your gut on this one.
23:21Look at it.
23:21Yeah, use your instincts.
23:27No!
23:29I need to get more garlic now.
23:31I'm starting to get a little bit worried.
23:33I feel like the time pressure is starting to get to me a little bit.
23:36Deep breath, deep breath, deep breath.
23:38You're doing well, you're doing well.
23:38You've got it.
23:39My pastry is resting in the blast chiller for my gluttonous rice and chicken pie.
23:45I want to just make sure I'm cooling it down as quick as possible.
23:48My filling should be in the blast chiller as well.
23:51But I'm checking on it.
23:53Still a little bit crunchy.
23:56My rice feels like it's just taking forever.
23:59And I still need to roll out the pastry.
24:01I need to make my sauce and make my side.
24:03Look, I'm feeling a little bit under the pressure.
24:07I would love for it to be chewy.
24:08So definitely needs to be like more of like a gluttonous sticky rice.
24:11But I think I need to chill it pretty quick now.
24:15I think I need to chill it now.
24:16Let's get that filling in the fridge.
24:19If I don't get it in now, it's not going to be enough time for the filling to cool and
24:22for me to get into the pie.
24:25Really thin layer.
24:27Yeah.
24:27And that will just lead to soggy pastry.
24:30And that could send me home today.
24:32You know, if you asked me, the pie should be in the oven at 10 minutes.
24:35Yeah.
24:35I would want my pie in the oven now.
24:37Yay, Lukey.
24:39Perfect.
24:44Wrong bench.
24:46I'm rolling out my pastry for my chicken curry pie and it just looks perfect.
24:51I'm stoked.
24:52I could not be happier.
24:54It's just rolling out with no cracks and so easy to work with.
24:57Good job, Pat.
25:00He is so focused today.
25:03My filling is cold and ready to go, so get that into the pie.
25:08I'm just assessing how that texture is.
25:10Is there enough liquid?
25:11Is everything cooked right?
25:13And I'm really happy.
25:14As I press the filling in, it's really even.
25:17The recipe says it should take 15 to 25 minutes in the oven.
25:22Surprisingly, with time, I'm a few minutes ahead of where I'd like to be.
25:26So I decided to just make a couple of little pastry leaves just to kind of pretty it up a
25:31bit.
25:32Oh, pretty, pretty.
25:33Nice, Pat.
25:35He's made a pie before.
25:37Yeah.
25:37Yeah, this ain't your first rodeo.
25:39As I get the pie into the oven, I just really want to make sure I keep a close eye
25:43on it,
25:43making sure that the caramelisation of the pastry is happening but without it burning.
25:47Now I want to crack on with my sides.
25:50Only 30 minutes left to go.
25:53Come on.
25:56Go, Luke.
25:56That's it, Lukey.
25:58Come on.
26:05There's 30 minutes to go.
26:06I need to get this pie filled, covered, and in the oven or I'm not going to have anything
26:11to serve.
26:12All right.
26:13It's hot.
26:14I'm a hot guy.
26:15And then there's like 50 ovens on in here.
26:19Pastry's looking really, really good.
26:20Easy to work with.
26:21Nice and smooth, nice and soft.
26:22So I'm keen.
26:23I'm happy with that.
26:23Here we go, Vinny.
26:25Looking good.
26:28I've just put my pie in the oven.
26:30I'm feeling really stressed.
26:32It's not going to get done in time.
26:33But I've just turned the oven up a little bit.
26:35I'm just going to hope for the best.
26:37Now I know I need to start on my bechamel.
26:40This bechamel is going to have nice, crunchy pancetta pieces.
26:43It's going to be rich with that pancetta flavour.
26:45And it's going to have a variety of cheeses in there.
26:50Cheesy?
26:51Too cheesy?
26:52Never.
26:53There's no such thing.
26:54Yeah.
26:56This is such an amazing pressure test.
26:59I mean, we've got Maggie beer in our kitchen.
27:00Joy in our hearts.
27:02Sour cream in our pastry.
27:03How's it looking?
27:05It's hectic out there.
27:06Everyone's at different stages.
27:07Pat's probably in the lead.
27:09His pie's in the oven.
27:10Vinny just raced in and filled his pie.
27:13It's now in the oven.
27:14Jackie needs to go in the oven later.
27:18Jeff, the lid's on.
27:20He's doing a few scores.
27:21And last one, Luke.
27:23He's still filling his pie.
27:24So everyone's kind of running out of time.
27:27Yeah.
27:28And even if they make the greatest pie, it's going to be the battle of who's got the best sauce
27:32to accompany it with.
27:33And also the garnish.
27:35Yeah.
27:35Is it going to match?
27:36Yeah.
27:37I think there was so much effort to get those pies in the oven.
27:40Yeah.
27:41What kind of sides and sauces are we going to get?
27:43Yeah.
27:46The Berth Bouguignore comes out of the freezer and it's not fully cold.
27:51But I just don't have time to waste.
27:54I know that the judges want to see refinement from me and they want to see perfection.
27:57But today, I'm doing none of that.
28:00I'm cranking the temperature on that oven and I'm just hoping that that's enough to get it cooked.
28:04This is not what I want it to be at the start of the cook.
28:08I don't know Maggie.
28:10Big deep breaths.
28:12You got it in and I'm thrilled.
28:14I just really don't want to disappoint Maggie to us.
28:16Oh my God.
28:18Jeff still hasn't got his in the oven.
28:21Oh my God.
28:22Oh my God.
28:22Oh my God.
28:23Oh my God.
28:24Watching Jeff make his pie, he has a ruler out measuring the top of his pie crust.
28:31Everybody has their pies in the oven except Jeff.
28:33And he's taking so long.
28:35Jeff is laughing.
28:37Yeah.
28:39I want to be precise with how it looks and how I've scored the lines.
28:44Otherwise, it would make me a bit crazy if I don't score it properly.
28:47Oh, he's really making me feel anxious.
28:51It's all right, mate.
28:51It looks good.
28:52Let's go.
28:52Yeah, you're right.
28:53You're right.
28:54Oh my God.
28:55But I think I'm losing my sense of time to making it look good.
29:03I'm going to chill it.
29:07I just hope it will be enough time for cooked food and pastry.
29:10Chuck it in, Jeff.
29:11Chuck it in, mate.
29:13I really don't have much time.
29:22Your pie is one thing, but don't forget your side and sauce.
29:2615 minutes to go.
29:28Come on, guys.
29:29Keep pushing.
29:34Look at that.
29:35Perfect.
29:37Yeah!
29:39everything's coming together I'm in the zone but I'm just every couple of minutes
29:43just peeking over at that chicken curry pie while I'm finishing my sides I want
29:47the mango chutney to taste sweet and sour so I'm adding some vinegar and some
29:52sugar as well as the natural sweetness from the mango all right now let's try
29:55to use something I've never used before I decide to go with a green apple salad
29:59to provide sweetness and freshness to the dish I look at the pie and it looks
30:04great like it is golden brown it's time to get it out I want to get it out give
30:08it at least five minutes to rest oh that looks nice I'm super pleased but we
30:17have one last hurdle to get over and that's making sure that it gets out of
30:20that tart tin perfectly until that happens I'm not out of the woods you're
30:25running out of time to rest your pie because you've only got ten minutes to
30:37go
30:37we're just taking my bragu pie out of the oven so we're looking really really brown on
30:41top I just don't know what it's gonna look like on the sides and the bottom I
30:44just hope it's really cooked through oh the sides look pretty good from up here
30:48it's hard when you can't see the bottom I know while my pie is resting I'm putting
30:53together my salad I know that with this really rich pie and rich sauce I want
30:58something fresh and zesty to cut through all that so I'm gonna make an
31:02apple fennel and watercress salad I'm really happy with my side and I'm really
31:06happy with my sauce I feel like this is one of the most tasty cheesy bechamel
31:11Mornay sauces that I've ever had I'm really hoping that when the judges taste
31:17everything all together it'll eat really really well and I just want to feel like
31:20my Norden's house for a Sunday lunch but in a pie my goodness rice and chicken pie
31:26is about the oven I'm a bit worried that some of the edges might not be
31:30consistent but it does look cooked through I'm just hoping that these
31:34glutinous rice has gotten really sticky and find it everything together nicely in
31:38the pie I hope it doesn't just fall apart when they cut it open but I'm happy at
31:41least with the crust it's got lost me crust and now I can get back to my side and
31:46my sauce I'm currently doing a little pickle it will give some freshness and
31:51brightness to the pie which it needs for the soy barbecue sauce I add in ginger
31:58and garlic soy sauce hoisin sauce a bit of brown sugar as well this sauce
32:02consistency it's actually pretty good don't like now five minutes the chili I was ready
32:18and my size is ready and now I need to get the power of the oven from the top it
32:30looks really good
32:31but until I mold it I can't tell I'm molding it pastry and the side is getting stuck
32:42ah trying my best to get it out without damaging anything
32:46I just have to hope that all the favours are there
32:55hey team you're stressing me out you've only got three minutes to go
33:07I can't wait any longer this pie just needs to get out of the oven
33:20I don't have any more time to wait for that high tin to cool down
33:26it is beautiful and golden all the way around but I'm working at absolute double speed
33:32come on and it's cracked on one side it's not as refined as I'd like it's pretty rustic but
33:39I have to do
33:41you're done in ten
33:43five eight seven six five four three two one
33:52that's it everybody
33:54hold on
34:10pat what have you made chicken curry pie with mango chutney and a green apple cucumber and fresh
34:18coconut salad this is the first time we've seen these kinds of flavours from you yes where did the
34:23idea come from um at my work we've got a lot of um different cultures and we have spice club
34:28once
34:28a quarter that everyone brings a plate in and we share all these different flavors and spicy dishes
34:34yeah it can be intimidating to try and balance all the different spices but
34:39you know I do enjoy that challenge and um hopefully I've done that well today thank you pat we're gonna
34:45taste your part thanks guys thank you wow looks great
34:56oh that's cutting really beautifully
35:02I mean look how much potatoes there are yeah I love it
35:17um I'm a little bit mad I'm a little bit mad
35:20because I told myself that I would go easy on pie today we've got lots to eat tried your pies
35:25this
35:25morning and I've nearly finished pat's pie it's heavy on spice I'm not gonna lie but that's that's to
35:32my taste I like an unapologetically chili forward curry the mango chutney is a great accompaniment it's
35:39sweet flavorful for me this pie is an absolute winner and I think his spice work is really great
35:45as well I love how he's showed a bit of restraint with the salad he hasn't done too much to
35:50it so it's
35:50really nice bit of respite from everything else that green apple with that fresh coconut it was
35:56beautifully fresh in the mouth I just love the look of it it's so golden so golden looked the business
36:04like I
36:05think both in terms of the construction of the pie the caramelization of the pastry the and the both
36:10the side and the sauce it looked like a proper high feast can I just say there must be some
36:17hardcore
36:17people at that spice club where do I sign up oh my god I love that he kind of showed
36:26us a new side to
36:26him today you know doing this south indian curry pie I dig it and like I saved a bit like
36:32it took
36:33me a lot but I saved a bit of the base because that is the base yeah look at that
36:40yeah well done pat
36:42I'm digging this side of that I like it I won't be joining the spice club though
36:50I'm feeling nervous today there is one in five chance I could be going home and I took a risk
36:56regardless if the rice isn't cooked properly texture of the filling will ruin the whole dish
37:01I'm just hoping that it's cooked enough hi Jackie Jackie what have you made up a long my guy pie
37:12which
37:13is a glutinous sticky rice with chicken with a soy barbecue sauce an Asian pickle well we can't wait
37:19to taste your dish thank you thank you thank you thank you thank you thank you should we have a
37:26look
37:26yes so curious oh this is gonna be interesting
37:44it looks juicier than I thought yeah yeah it does
38:04I find this fascinating because I love the mixture I love the sticky rice I love the flavors
38:11that are so strong and coming through but I just want this beautiful filling with a squeeze of lemon
38:17on its own not with the pastry I think the problem with putting the law my guy in the pastry
38:22for me
38:23is it doesn't make the law my guy any better and it doesn't elevate the pastry and that's what we
38:28want
38:28to see today and the bottom of the pie is uh definitely under I've got a bit of a question
38:34mark over this personally I think with this pie I'm questioning whether I like it or not and I don't
38:41think that pies you should need to question whether you like them or not so I'm on the fence with
38:46this
38:46one plain and simple I like it I think the technical execution actually is a very good job and I'm
38:55glad to
38:56see that for my first time adding rice into the pie is a good little twist so in terms of
39:02creativity
39:03I'm very satisfied in all I think it's a good job
39:10Vinnie, Vinnie, Vinnie, Vinnie, Vinnie, Vinnie, hi
39:20what about that your first pressure test I definitely felt the pressure in that one
39:24since you had to pivot didn't you a lot of adapting on the fly because what we what was the
39:29original
39:29idea the original idea was to make a ragout filling and have a bechamel layer in there
39:35at what point did that go out the window pretty soon to be honest so what do we end up
39:40with inside
39:41the pie so it's a pie au ragout so it's just a a beef and pork ragout inside with carrot
39:46onion celery
39:46garlic with a bechamel sauce and it's apple fennel and watercress salad uh we are going to taste now
39:52so thank you thank you very much thank you thanks Vinnie thank you
40:00oh you can hear the the crispness of the pastry
40:22I'm so glad that Vinnie decided to use his bechamel on the outside of the pie because I think if
40:29that
40:29was on the inside and he had another element which was the gremolade I think it would have been too
40:35much going on I really like what he's done I think the pastry is delicious I'm picking off the edges
40:39and it's they're super super short I am also extremely glad that he didn't put the bechamel
40:45in the pie but I'm gonna go one step further and say that I wish he kind of did something
40:49else
40:50it's a beautiful sauce he's done it well but I just don't think it goes with his pie I think
40:55it's
40:55too rich rich on rich for me it's a bit much the flavor of the ragout the flavor of the
41:02sauce is
41:02great you know that little bit of anchovy that's there and picking up and you can tell all that love
41:08that went into that sauce as he was making it that salad is so fresh and invigorating it pulls it
41:15all
41:16together because that would otherwise be too rich he surprised me because when you don't have a clear idea
41:21to start the cook I worry so much but I really think that he's pulled this one off
41:32hi Jeff hello
41:37nice got it good job
41:45you look like you need a bit of a sit down and relax after that cook there was a bit
41:48going on
41:49yeah I mean pressure tests you know it's pressure yeah yeah I know what feeling did you end up going
41:56with it's it's a Hong Kong style chicken pie where you normally get in yum cha and there's garlic chili
42:02oil and just a bit of a stir fry Chinese broccoli a bit of oyster sauce on it overall how
42:08do you think
42:09you did like if you were to delve into the detail I think I spent too much time in putting
42:13the top really
42:14nice and I think that's a bit of my downfall sometimes I'm pedantic about how it looks and
42:19nice lines though beautiful we're gonna taste thank you thank you thank you thank you thank you
42:27I do love that scoring yeah I think it's great there are a few little cracks and holes around our
42:35side
42:36that look a little blonde he's got that beautiful burnish on top but just you know the sides don't
42:42show the same very short yeah it's not bad it smells really good
43:06I feel for Jeff with this pie because there's a few flaws but I feel like Jeff is someone that
43:12when he cooks at home it really relaxes him and there's probably not a lot that's relaxing about
43:18a pressure test we were all worried about how blonde the exterior of the shell was
43:24and then when you bite into it it's it's raw on the base the filling was also an interesting one
43:30it's got a very interesting flavor I don't know what it is I think it's way too much spring onion
43:37you know when you put heaps of spring onion in a stir fry or if you're like me and and
43:41you know you
43:42chop it up you forget to put it on and you heap it on afterwards yes it has this really
43:46overpowering
43:47flavor actually now you say that but I wouldn't have chosen I wouldn't have picked that until
43:52I've made that mistake before that's why I know it yeah this is difficult for me because
43:58the bottom pastry and the sides were undercooked but you know more than anyone else if he had only
44:05cooked it a little bit more his top pastry was actually the best yeah it is moorish because it
44:13wasn't too thin we can see he can make pies we can see he loved baking but I think pressure
44:21and timing
44:22is not something that he liked to have yeah against him and and suddenly this has reflect against him
44:29today walking my dish up to the judges I'm pretty nervous I really wanted to prove to the judges today
44:37that I can be a little bit more refined but I felt like that cook was a bit of a
44:43disaster
44:51I actually don't know what the inside is going to look like I don't know how it's going to taste
44:55I don't even know if the pastry is cooked through I'm just flying blind
45:11Luke what have you made I've made a bouffe bouillon pie
45:17with a potato mash and a horseradish sauce
45:22so how do you feel I don't know if I quite did Maggie's pastry justice I'm nervous that like yeah
45:28I didn't get the pastry to sit in the tin at the end there's a couple of crumbles
45:32I would like to cook out a little bit longer on a lower heat so you worry about a lot
45:37yes definitely
45:38great thank you Luke we're going to test your food thank you thank you thank you good luck
45:45bonne chance so what do we think just by looking at this those cracks are a bit of a shame
45:52they are
45:53but I really didn't think he'd be able to get it up and I really thought he was going to
45:59run out of
45:59time and he made it happen yeah how that's that's what he does that's his signature yeah that's not
46:05the first time
46:11it's cutting very well
46:16we're holding our breath
46:20pretty juicy yes yes that was great yeah
46:39well well that kid is just unreal how the hell
46:49first to finish the pie yes and to deliver such a beauty having this lovely chunky tender piece of beef
46:59the mash is a good complementary it's well season I mean what the hell is going on here
47:07I was so worried for the kid I am thrilled I am so thrilled I just want to eat all
47:14of this
47:14that pastry I I did not see how he could do it but the thought that he gave as you
47:22know leaving it in to
47:23the very last moment I just love it the other thing about this pie is that it goes really well
47:30with
47:30his side and his sauce they're not an afterthought beef and horseradish and mashed potato it's a trio
47:36it's known for a reason okay I'm gonna make a big call here uh I think like looks aside I
47:43think that could have been subbed in as one of your pies Maggie at the start of the day
47:48it's just got that like real kind of comfort about it that you bring to all of your dishes
47:54the flavor that he's got in there is is unreal you know for that to be a pressure cooked version
48:00of
48:01bourguignon yeah that's that's insane what I love about Luke is he doesn't cook by numbers he cooks
48:08by feel and that's what this challenge was all about today he's starting to prove me wrong yeah like I
48:13didn't know if he was a one-trick pony at the age of 19 but he's got some experience I
48:18want to see
48:19where this kid can go because when you're young and hungry and confident like that you can you can
48:24you can do some damage you talking from experience Andy
48:26I was thrilled and proud of the five of you to get those pies up because I realized I've made
48:41it quite
48:42tough for you so well done and it's been lovely to be here with you two cooks really really stood
48:58out Pat
49:03and Luke
49:13that leaves three of you there was one pie that really suffered the pastry was undercooked
49:21and the filling lacked balance which means your time in the masterchef kitchen has come to an end
49:31Jeff
49:36Jeff your dream doesn't end now no it's only starting yes
49:44and one day when you open your dream bakery I will be your first customer
49:50you're welcome everyone is welcome you know what I'm going to buy a pie
49:55I'll make a better one when I do it
49:59Jeff you should not be disappointed no because we are all so proud of you
50:05and you will always be a master jeff
50:12I came with a dream off for the last 11 years to get into master jeff and I got that
50:17dream
50:18I've got the white apron and nothing can take that away from me
50:22I'm proud of what I've achieved a great experience overall and never forget this experience
50:33I'll be always part of master chef family
50:37give it up for Jeff everybody
50:46next week on master chef australia hey babe what do you want for breakfast
50:55with a massive viral sensation it's andy cogs he's a bit like the gordon randy of tiktok
51:03and fantastic hacks from our judges
51:07i've got two ingredient yogurt flatbreads it's a whole week of family favorites
51:14i am on a mission to find the best family style breakfast a master class from andy like that is
51:20sick
51:22plus their first team challenge this is no easy task you're doing a feast
51:29who will make the most impressive family feast for their master chef family
51:36whoo
51:37whoo
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