- 21 hours ago
masterchef australia s18e07
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00:00.
00:18Pretty rough to be back in the black apron.
00:20Definitely not my favourite colour at the moment.
00:24I'm definitely nervous.
00:26But 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.
00:32Hello.
00:33Welcome to your very first pressure test.
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 good.
01:05Hmm.
01:06An 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.
01:25Please 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.
01:48She 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.
02:17Maggie, 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.
02:29And 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 to me.
02:45Luke, how does it feel to be standing in front of Maggie Beer?
02:48I'm pretty starstruck to be honest.
02:51I'm a very big fan of Maggie, but 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.
03:18It really isn't hard.
03:21Not hard for Maggie Beer.
03:22Not hard for Maggie Beer.
03:24Not 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.
03:47Why are we doing 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.
04:06Because 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.
04:19Apple 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 steady question.
05:26Who wants to come in and have a taste?
05:29Pat's gone early.
05:30Come on, come on, come on.
05:33Ooh, the pastry.
05:35You can hear that.
05:37Ooh!
05:38Ooh!
05:38Oh, my God, the smell that she needs.
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 that 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 of pastry before.
06:41Yeah, we use a press week 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.
06:58But you must use Maggie's sour cream pastry recipe.
07:04Which means your pie must be the same size as Maggie's.
07:09You 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 are open.
07:33I hope you're ready because your time starts now!
07:41Good job, Maggie!
07:44I 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.
07:53I'm just looking over your shoulder and making no comment.
08:00So we've set them up for success.
08:01They've got your recipe for your sour cream pastry.
08:04And this is quite a joyous challenge, I feel.
08:07I think it's the best challenge.
08:09Yeah.
08:10You 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.
08:18Yeah.
08:18It's so happy.
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.
08:28I think what we're looking for today is obviously how well they follow your recipe and use their intuition to
08:35create 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, I agree.
08:51And we have to remember that unfortunately someone is going home today.
08:57Ooh, what's Pat going? I can see some coconut cream.
09:00Ooh.
09:00And a bunch of spices.
09:02Curry vibes?
09:03I'm feeling really good.
09:04I've made the Maggie B's 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.
09:22What's that, Pat?
09:23Pandan.
09:24Oh.
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 it, potatoes in curry, the texture they supply.
09:52A lot of spices.
09:53I've got cumin, coriander, chilli, turmeric, fennel.
09:56I think if I can nail this curry pie, it shows that I have more strings to my bow than
10:02just this traditional flavours.
10:04Hey Pat.
10:05Hello.
10:06How are we?
10:06I'm good.
10:07How are you?
10:07Ooh, very good.
10:08What's going on here?
10:10Chicken curry pie today.
10:11South Indian Sri Lankan vibe.
10:13Okay.
10:14Yeah.
10:14I did not pick that.
10:16I would have been like, you'd 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.
10:26So, has this one, this pie been on rotation at your house or is this just a curry that you're
10:31putting in a pie?
10:31Yeah, curry I'm putting in a pie.
10:33You've never done this one?
10:35Not 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 and I think the
10:43texture of it will hold up in a pie because you can get it to that right 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.
10:55I'll be there.
10:56I don't feel great about that one in five chance of going home, but I've got my little turtle here.
11:01She's, my 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.
11:17Hi.
11:17Hello, Jackie.
11:18Today I'm going to make something different.
11:19So, I'm going to make a glutinous rice and chicken pie.
11:23Oh.
11:24So, it's kind of like a table on 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 that's been soaked and then put in
11:33with 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.
11:41So, instead of encasing all that in like a lotus leaf, you're doing pastry.
11:46Yeah, Maggie's pastry.
11:47Okay.
11:47Wow.
11:48I love the idea.
11:50What side are you going to do?
11:52Yes.
11:52Just 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.
12:08Why did your mind go here for a pie?
12:11Because it's a very unconventional approach.
12:14It is.
12:14And it's a big day to take a risk like this.
12:17When 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 goodness 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.
12:31But as you describe it, with all those little bits 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, it 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.
13:20It smells so good, Jackie.
13:22It smells unreal.
13:23I don't think it does a little taster pie like this before.
13:25But hopefully, it just isn't too much and it's not too weird.
13:30So, it's pretty young.
13:31You need to cross your instincts!
13:3490 minutes to go!
13:37It just goes like that, right?
13:44Really excited for my first fresh test.
13:46I can't believe Maggie Bia is here.
13:48Today, I'm drawing from my roots and I'm making a ragu-inspired pie.
13:53And 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.
14:12My 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.
14:30Vinnie!
14:31How are you going?
14:32Hello, Maggie.
14:33You 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 sulgu 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.
14:54Would 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, maybe
15:11I should be worried too.
15:13They 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 brie 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, and now I don't have to make a
16:10whole
16:10another sauce.
16:11I've got my pressure cooker on, now I can get started on my pastry.
16:15Disexual butter, then pulse of flour, and pinch of stone, and pinch of...
16:17We're going to fight Brent Trump.
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?
16:39Good, Luke.
16:40I'm going to do a classic bouff bourguignon.
16:43Ooh, bouff bourguignon.
16:44Yeah, I'm going to do creamy mashed potatoes and a bit of a horseradish kind of sauce on the side
16:51is the plan.
16:52Wow.
16:53That's a lot, hey?
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.
17:12We need perfection today.
17:14Perfection will keep you in the competition.
17:16Yeah, 100%.
17:17Good luck, brother.
17:18Good luck.
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.
17:47Jeffy's like so clean.
17:49He'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, so I just need to
18:29do 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 chao.
18:41The sauce I'm going to make is like a garlic chilli oil.
18:44And I'm thinking just a stir-fry, like choi-sum or something, like Asian veggies to go with it.
18:50I've finished cooking my pie filling and start cutting up some spring onion to add into it.
18:56I think as a spring onion, it would 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!
19:10Keep pushing!
19:14250 plain flour.
19:16Let's get rid of this chrome, we'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?
19:45Yeah?
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.
19:56I know the first thing I need to do is get the butter weight out of the flour in the
20:00food processor and pulse that till it's a nice sandy texture.
20:06And then gradually add the sour cream until you've got the right texture.
20:10Maggie said at the start you don't want to add all the liquid at once because it can react differently.
20:13So I add about three quarters of the sour cream.
20:16Good job, Pat.
20:18Yeah, there we go.
20:19Good job.
20:19I'm super happy with the texture.
20:22One hour to go and I'm relatively on track.
20:26I 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.
20:42You know, I've become a dad recently and just wanted to show my daughter that if you love something and
20:49you 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, this pie is going
21:07to be very hard to get done.
21:09You've only got 45 minutes to go.
21:12Come on.
21:19I've finally got everything in the pressure cooker for my boof boonga pie and I'm just beginning on my pastry.
21:26I've made the mistake of looking around and everyone else's looks beautiful.
21:31Vinny'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 a lot
21:46longer 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 don't like it's too wet.
22:12It feels so wrong.
22:15It's a wet pastry.
22:18Our pats 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, 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 bouff bouff pie and I'm not very happy
22:54with it.
22:56We're going to do a second one.
22:58That's it Luke, let's go mate.
22:59Let's go buddy.
23:01I feel like I followed everything in the recipe but something is just not right with it.
23:05So I'm doing a second one.
23:06I hope that this time I 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 pie with this.
23:19Here we go Luke.
23:20Crash your gut on this one.
23:21Look at it.
23:22Use your instincts.
23:27No!
23:29I need to get more garlic now.
23:32I'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 and 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 it definitely needs to be like more of like a gluttonous sticky rice.
24:12But I think I need to chill it pretty quick now.
24:15I think I need to chill it now.
24:17Let'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.
24:26Yeah.
24:27And that will just lead to soggy pastry.
24:30And that could send me home today.
24:32Now if you ask me the pie, it should be in the oven at 10 minutes.
24:35Yeah, I would want my pie in the oven now.
24:38Yay, Lukey!
24:39Perfect!
24:44Wrong bench.
24:47I'm rolling out my pastry for my chicken curry pie and it just looks perfect. I'm stoked. I could not
24:53be happier. It's just rolling out with no cracks and so easy to work with.
24:57Good job, Pat.
25:00He is so focused today.
25:04My filling is cold and ready to go. So get that into the pie.
25:08I'm just assessing how that texture is. Is there enough liquid? Is everything cooked right?
25:13And I'm really happy. As 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. Nice, 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.
25:48Now I want to crack on with my sides.
25:50Only 30 minutes left to go. Come on!
25:57That's it, Lukey. Come on!
26:05There's 30 minutes to go. I need to get this pie filled, covered and in the oven or I'm not
26:10going to have anything to serve.
26:12All right. It's hot.
26:14I'm a hot guy.
26:15And then there's like 50 ovens off in here.
26:19Pastry's looking really, really good, easy to work with, nice and smooth, nice and soft, so I'm happy with that.
26:23Here we go, Vinnie! Looking good!
26:28I've just put my pie in the oven. I'm feeling really stressed. It's not going to get done in time,
26:33but I've just turned the oven up a little bit. I'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. It's going to be rich with that pancetta flavour and
26:46it's going to have a variety of cheeses in there.
26:51Cheesy? Too cheesy?
26:53Never. There's no such thing.
26:56This is such an amazing pressure test. I mean, we've got Maggie beer in our kitchen, joy in our hearts,
27:02sour cream in our pastries.
27:03How's it looking?
27:05It's hectic out there. Everyone's at different stages. Pat's probably in the lead. His pie's in the oven.
27:10Vinnie just raced in and filled his pie. It's now in the oven.
27:14Jackie needs to go in the oven later.
27:18Jeff, the lid's on. He's doing a few scores. And last one, Luke. He's still filling his pie. So everyone's
27:26kind of running out of time.
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. Is it going to match?
27:36Yeah, I think there was so much effort to get those pies in the oven.
27:41What kind of sides and sauces are we going to get?
27:46The berth of Borgagnore comes out of the freezer and it's not fully cold, but I just don't have time
27:52to waste.
27:54I know that the judges want to see refinement from me and they want to see perfection, but today I'm
27:59doing 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. You got it in and I'm through.
28:14I just really don't want to disappoint Maggie to us.
28:16Oh my God. Jeff still hasn't got his in the oven.
28:21Oh my God. Oh my God. Oh my God. Oh my God. Oh 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 and 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.
28:48Oh, he's really making me feel anxious.
28:51It's all right, mate. It looks good. Let's go.
28:52Yeah, you're right. You'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 trying to chill it.
29:07I just hope it will be enough time to cook for the pastry.
29:10Chuck it in, Jeff. Chuck 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.
29:2715 minutes to go.
29:28Come on, guys. Be pushing.
29:30Come on, guys.
29:34Look at that. Perfect. Yeah.
29:38Everything's coming together.
29:40I'm in the zone, but I'm just every couple of minutes just peeking over at that chicken curry pie while
29:45I'm finishing my sides.
29:47I want the mango chutney to taste sweet and sour, so I'm adding some vinegar and some sugar as well
29:52as the natural sweetness from the mango.
29:55All right, now let's try to use something I've never used before.
29:57I decide to go with a green apple salad to provide sweetness and freshness to the dish.
30:02I look at the pie and it looks great. Like, it is golden brown. It's time to get it out.
30:08I want to get it out. Give it at least five minutes to rest.
30:10Oh, that looks proper. Nice.
30:13That looks unreal.
30:15I'm super pleased, but we have one last hurdle to get over, and that's making sure that it gets out
30:20of that tart tin perfectly. Until that happens, I'm not out of the woods.
30:25You're running out of time to rest your pie, because you've only got ten minutes to go.
30:29Woo!
30:30Come on!
30:32You got this!
30:33Hey!
30:34Keep pushing, guys. Come on!
30:37I'm just taking my bragu pie out of the oven.
30:39So we're looking really, really brown on top. I just don't know what it's going to look like on the
30:43sides and the bottom. I just hope it's really cooked through.
30:45Oh, the sides look pretty good from up here.
30:48It's hard when you can't see the bottom.
30:50I know.
30:51While my pie is resting, I'm putting together my salad. I know that with this really rich pie and rich
30:57sauce, I want something fresh and zesty to cut through all that.
31:01So I'm going to make an apple, fennel and watercress salad.
31:04I'm really happy with my side and I'm really happy with my sauce. I feel like this is one of
31:08the most tasty, cheesy, bechamel, Mornay sauces that I've ever had.
31:12Good, Vince?
31:14Yeah.
31:15I'm really hoping that when the judges taste everything all together, it'll eat really, really well.
31:19And I just want it to feel like my non in his house for a Sunday lunch, but in a
31:23park.
31:24My glutinous rice and chicken pie is out of the oven.
31:28I'm a bit worried that some of the edges might not be consistent, but it does look cooked through.
31:32I'm just hoping that this glutinous rice has gotten really sticky and binded everything together nicely in the pie.
31:38I hope it doesn't just fall apart when they cut it open, but I'm happy at least with the crust
31:42it's got.
31:43Blusty crust.
31:44And now I can get back to my side and my sauce.
31:47I'm currently doing a little pickle.
31:49It will give some freshness and brightness to the pie, which it needs.
31:54For the soy barbecue sauce, I add in ginger and garlic, soy sauce, hoisin sauce, a bit of brown sugar
32:01as well.
32:02This sauce consistency is actually pretty good.
32:07Joint flake now! Five minutes to go!
32:11Come on, Vince! You got this! You got it! Yes!
32:17The chilli oil is ready and my sides is ready.
32:19And now I need to get the power of the oven.
32:25Looking good, Jeff. Good job. Well done.
32:27That looks stunning.
32:29From the top, it looks really good.
32:32But until I mold it, I can't tell.
32:36I'm molding it. The pastry on the side is getting stuck.
32:43I'm trying my best to get it out without damaging anything.
32:47Oh, no. Oh, shit. Jeff is coming.
32:51I 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.
33:00Come on, Vince!
33:05Come on, Luke.
33:07I can't wait any longer. This pie just needs to get out of the oven.
33:12Yeah!
33:15Come on, Luke!
33:19Come on, Luke!
33:20Come on, Luke, go!
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, Luke!
33:34And it's cracked on one side.
33:37It's not as refined as I'd like. It's pretty rustic, but...
33:40I'd have to do.
33:42You're done in ten!
33:44Five, eight, seven, six, five, four, three, two, five!
33:53That's it, everybody!
33:55Hold on.
33:56Thank you, Luke.
33:57Thank you, Luke!
33:59Thank you, Luke!
34:02Thank you, Luke!
34:10Pat, what have you made?
34:12Chicken curry pie with mango chutney and a green apple, cucumber and fresh coconut salad.
34:19this is the first time we've seen these kinds of flavors from you yes where did
34:23the idea come from at my work we've got a lot of different cultures and we have
34:27spice club once a quarter so everyone brings a plate in and we share all these
34:32different flavors and spicy dishes yeah it can be intimidating to try and
34:38balance all the different spices but you know I do enjoy that challenge and
34:41hopefully I've done it well today thank you Pat we're gonna taste your part thanks
34:46guys thank you Wow looks great oh that's cutting really beautifully
35:02look how much potatoes yeah I love it
35:17um I'm a little bit mad I'm a little bit mad because I told myself that I would
35:22go easy on pie today we've got lots to eat tried your pies this morning and I've
35:27nearly finished Pat's pie it's heavy on spice I'm not gonna lie but that's that's
35:32to my taste I like an unapologetically chili forward curry the mango chutney is a
35:38great accompaniment it's sweet flavorful for me this pie is an absolute winner
35:43and I think his spice work is really great as well I love how he's showed a
35:47bit of restraint with the salad he hasn't done too much to it so it's really nice
35:51bit 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 gold and so
36:02golden looked the business like I think both in terms of the construction of the pie the
36:08caramelization of the pastry that they both the side and the sauce it looked like a
36:13proper high feast can I just say there must be some hardcore people and that's my
36:19spot I love that he kind of showed us a new side to him today yeah doing this
36:28South Indian curry pie I dig it up and like I saved a bit like it took me a lot
36:33but I
36:34saved a bit of the base because that is the base yeah yeah well done Pat I'm digging this side
36:43of Pat I
36:44like it I won't be joining the spice club though I'm feeling nervous today there is one in five
36:54chance I could be going home and I took a risk regardless if the rice isn't cooked properly texture
37:00of the filling will ruin the whole dish I'm just hoping that it's cooked enough hi Jackie Jackie
37:09whatever you made up a long my guy pie which is a glutinous sticky rice with chicken with a soy
37:16barbecue sauce and Asian pickle well we can't wait to taste your dish thank you thank you thank you
37:25shall we have a look yes I'm curious
37:30this is gonna be interesting
37:45looks juicier than I thought yeah yeah it does
38:03i find this fascinating because i love the mixture i love the sticky rice i love the
38:10flavors that are so strong and coming through but i just want this beautiful filling with a
38:16squeeze of lemon on its own not with the pastry i think the problem with putting the law my guy
38:21in
38:22the pastry for me is it doesn't make the law my guy any better and it doesn't elevate the pastry
38:27and that's what we want to see today and the bottom of the pie is uh definitely under i've got
38:34a bit of
38:34a question mark over this personally i think with this pie i'm questioning whether i like it or not
38:40and i don't think that pies you should need to question whether you like them or not so i'm on
38:45the fence with this one plain and simple i like it i think the technical execution actually is a very
38:54good job and i'm glad to see that for my first time adding rice into the pie is a good
39:00little twist
39:01so in terms of creativity i'm very satisfied in all i think it's a good job
39:20what about that your first pressure test i definitely felt the pressure in that one
39:24because you had to pivot didn't you a lot of adapting on the fly because what we what was the
39:29original idea the original idea was to make a ragu filling and have a bechamel layer in there
39:34and then what point did that go out the window pretty soon to be honest so what did we end
39:40up
39:40with inside the pie so it's a pie au ragu so it's just a beef and pork ragu inside with
39:46carrot onion
39:46celery garlic with a bechamel sauce and it's apple fennel and watercress salad uh we are going to taste
39:52now so thank you thank you very much thank you thanks vinnie thank you
40:01you 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 just been
40:34too much going on i really like what he's done i think the pastry is delicious i'm picking off the
40:39edges and 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
40:50else
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 ragu the flavor of the
41:02sauce is great
41:02you know that little bit of anchovy that's there and picking up and you can tell all that love that
41:09went into that sauce as he was making it that salad is so fresh and invigorating it pulls it all
41:16together because that would otherwise be too rich he surprised me because when you don't have a clear
41:21idea to start the cook i worry so much but i really think that he's pulled this one off
41:32hi jeff hello hello jeff
41:37nice got it good job
41:45you look like you need a bit of sit down and relax after that cook there was a bit going
41:49on
41:49yeah i mean pressure tests you know it's pressure yeah they live up to their knowledge yeah i know
41:54what feeling did you end up going with it's it's a hong kong style chicken pie what you normally get
42:01in yum cha and there's garlic chili oil and just a bit of a stir fry chinese broccoli a bit
42:06of oyster
42:06sauce on it overall how do you think you did like if you were to delve into the detail i
42:12think i spent
42:12too much time in putting the top really nice i think that's a bit of my downforce sometimes i'm pedantic
42:18about how it looks and nice lines though beautiful we're gonna taste thank you thank you thank you
42:25thank you thank you thank you i do love that scoring yeah i i i think it's great there are
42:33a few little
42:33cracks and holes around our side it does look a little blonde he's got that beautiful burnish on top
42:39but just you know the sides don't show the same
42:45very 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 you
43:42know 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 i think you're right actually now you say that but i wouldn't have chosen i i wouldn't have
43:51picked that until you know i've made that mistake before that's why i know it yeah this is difficult
43:56for me because the bottom pastry and the sides were undercooked but you know more than anyone else if
44:04he had only cooked it a little bit more his top pastry was actually the best yeah it is moorish
44:12because it wasn't too thin we can see he can make pies we can see he loved baking i think
44:20pressure and timing is not something that he liked to have yeah against him and and suddenly
44:27this has reflected against him today walking my dish up to the judges i'm pretty nervous i really
44:35wanted to prove to the judges today that i can be a little bit more refined but i felt like
44:41that cook
44:42was a bit of a disaster luke hello hi luke how are you going hey luke so good how are
44:48you yeah good
44:49i 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 who have you made i've made a bouffe bouillon pie with a potato mash and a horseradish sauce
45:22so how do you feel uh i don't know if i quite did maggie's pastry justice i'm nervous that like
45:28yeah
45:28i didn't get the pastry to sit in the tin at the end there's a couple of crumbles uh i
45:33would like to
45:33cook out a little bit longer on a lower heat so you worry about a lot yes definitely thank you
45:40luke
45:40we're gonna test your food thank you thank you thank you good luck bonne chance so what do we
45:48think just by looking at this those cracks are a bit of a shame they are but i really didn't
45:55think
45:55he'd be able to get it up i really thought he was going to run out of time and he
46:01made it happen
46:01yeah how that's that's what he does that's his signature yeah that's not the first time
46:11he's cutting very well
46:16we're holding our breath
46:20pretty juicy yes yes that looks great yeah
46:39well well
46:43that kid is just unreal how the hell
46:50first to finish the pie yes and to deliver such a beauty having this lovely chunky tender piece of
46:59beef the mash is a good complementary it's well seasoned i mean what the hell is going on here
47:07i was so ready for the kid i am thrilled i am so good i just want to eat all
47:14of this
47:14that pastry i i did not see how he could do it uh but the thought that he gave as
47:21you know leaving
47:22it in to the very last moment i i just love it the other thing about this pie is that
47:29it goes really
47:30well with his side and his sauce they're not an afterthought beef and horseradish and mashed potato
47:35it's a trio it's known for a reason okay i'm going to make a big call here uh i think
47:41like looks
47:42aside i think that could have been subbed in as one of your pies maggie at the start of the
47:48day
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 bourguignons yeah that's that's insane what i love about luke is he doesn't cook by numbers he
48:07cooks by feel and that's what this challenge was all about so he's starting to prove me wrong yeah like
48:13i didn't know if he was a one-trick pony at the age of 19 but he's got some experience
48:18i want to see
48:19where this kid can go because when you're young and hungry and confident like that you can you can you
48:24do some damage she's talking from experience andy i was thrilled and proud of the five of you to
48:38get those pies up because i realized i've made it quite tough for you so well done and it's been
48:46lovely to be here with you maggie beer everyone
48:54two cooks really really stood out 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
49:31the
49:32jeff
49:37jeff your dream doesn't end now no it's only starting yes and one day when you open your dream bakery
49:48i will be your first customer
49:50you're welcome everyone's welcome you know what i'm gonna buy a pie
49:55i'll make a better one
49:59jeff you should not be disappointed no because we are all so pride 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
50:18dream i got the
50:18white apron and nothing could take that away from me i'm proud of what i've achieved a great experience
50:25overall and never forget this experience
50:32i'll be always part of masterchef family
50:37give it up for jeff everybody
50:46next week on masterchef australia hey babe what do you want for breakfast
50:55with a massive viral sensation it's andy cooks he's a bit like the gordon randy of tick tock
51:02and fantastic hacks from our judges i've got two ingredient yogurt flatbreads it's a whole week of
51:13family favorites i am on a mission to find the best family style breakfast a masterclass from andy like
51:20that is sick plus their first team challenge this is not an easy task you're doing a feast
51:29who will make the most impressive family feast for their masterchef family
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