- 11 minutes ago
MasterChef Australia Season 18 Episode 7
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00:00Music
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,
00:27that'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.
00:44My 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,
00:52very 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,
01:00they're no stranger to the MasterChef kitchen.
01:04Oh, good.
01:05Mmm.
01:05An icon of the Australian food scene,
01:09this 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!
01:36Oh my gosh, it's Maggie Beer.
01:39I can't believe she's here.
01:40I can't believe she's here.
01:42Isn't that so cool?
01:44Maggie Beer!
01:46Maggie Beer's an icon.
01:47She has just done so much for food in Australia.
01:51I mean, if you walk into the grocery store,
01:53you see Maggie Beer stock.
01:54Maggie Beer quits paste.
01:55She's everywhere.
02:03I never feel more welcome than coming in this door
02:06and 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,
02:27I have only felt how to cook.
02:29And therefore, I don't have rules
02:32around how I should do things.
02:35So I can decide at all times where to go with food
02:40just by feeling it, talking to it, it talking 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.
02:53But I'm really excited to cook something for you.
02:55Mate, you're proper giddy, aren't you?
02:56I like it.
02:57Yeah, yeah, yeah.
02:57I think he's washing.
03:00Maggie, please, can you give us an hint
03:03of 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.
03:21It's not hard for Maggie Beer.
03:22It's not hard for Maggie Beer.
03:23It's not hard for Maggie Beer.
03:25Maggie, 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?
03:50But 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.
04:06Oh, 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.
04:19Apple 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.
04:57But 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.
05:18So hearing we can make sweet or savoury and we need to choose our own filling is definitely reassuring.
05:24Right.
05:24I know it's a silly question.
05:26Who wants to come in and have a test?
05:29That's gone early.
05:30Come on, come on, come on.
05:32Come on.
05:33Look at the pastry.
05:35Oh, you can hear that.
05:37Oh, you can hear that.
05:39Oh, you can hear that?
05:41Oh, you can hear that?
05:41Oh, you can hear that?
05:41Oh, my God.
05:42The smell is in here.
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.
05:59And 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 fiance is quite a baker and she discovered this recipe quite a while ago and she said,
06:35I don't want to put too many foots forward, but we do make this at home.
06:39We've eaten this exact recipe for pastry before.
06:41Yeah, we use it for our sweet and favourite pies at home.
06:44I have made it before, but you know, I've still got to pull it off today, so.
06:49Okay 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.
07:10You also have to create a side dish and a sauce to accompany your pie.
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!
07:41Good job, Iggy!
07:44I love to see what everyone's choosing.
07:46I can tell where you're going.
07:51Maggie's 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.
08:01They'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,
08:12but 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.
08:18No.
08:18Yeah.
08:18It's so happy in here.
08:20Yeah, yeah.
08:20Wives 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,
08:43it needs to live up to that pastry.
08:45And 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 Maggie B's pastry before, so that's something I'm familiar with.
09:08And that 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,
09:17you know, beef, bacon and cheese.
09:18But today I really want to make something a little bit surprising.
09:22What's that, Pat?
09:23Pandan.
09:24Ooh.
09:25I'm going to be making a chicken curry pie,
09:28and then I'm going to do a Sri Lankan green apple and cucumber salad
09:31with fresh coconut, green chilli, curry leaves and lime,
09:34and 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.
09:56I think if I can nail this curry pie,
09:59it shows that I have more strings to my bow
10:01than just 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?
10:10Chicken curry pie today.
10:11South Indian Sri Lankan pie.
10:13OK.
10:14I did not pick that.
10:16I would have been like, you'll do like beef and red wine
10:19or cheese and steak or something like that.
10:22Yeah, no, we cook quite a few curries at home
10:25and it's something I really like to eat.
10:27Has this pie been on rotation at your house
10:29or is this just a curry that you're putting 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.
10:41Lots of your dry spices and I think the texture of it
10:44will 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.
10:50You're giving something Maggie that she may not have had before.
10:52But come on Pat, I want this for you mate.
10:54Yep, yep, we'll be there.
10:56I don't feel great about that one in five chance of going home
10:59but I've got my little turtle here.
11:01She's, my little girl's got one at home
11:02so she's my good luck charm.
11:04I'm using every bit of luck I can today.
11:08Yeah girl!
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.
11:19I'm going to make a glutinous rice and chicken pie.
11:23Oh!
11:24So it's kind of like a take on loma gai.
11:26A loma gai, yep.
11:27So Maggie, if you've not had loma gai before,
11:30it's glutinous rice that's been soaked
11:32and then put in with all these other fillings
11:34like 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,
11:44you're doing pastry.
11:46Yeah.
11:46Maggie'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
12:07with like ginger and garlic.
12:08Why did you mind going 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
12:19and it's full of familiar flavours.
12:20I love glutinous rice and I love all the little treasures
12:23that you can find throughout.
12:25So I'm hoping when you cut 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,
12:34I really want to try this.
12:36Great.
12:36This is definitely probably the wildest pie we'll get today.
12:40I'm really, really intrigued.
12:42You're pushing me out of my comfort zone.
12:45Yeah, it might be a bit different.
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
12:57to 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
13:07that the rice cooks evenly
13:09and the filling is the right consistency.
13:11This should be very chewy, glutinous.
13:15It should all be quite, I don't want to say succulent.
13:18It's going to turn into a meme.
13:20It smells so good, Jackie.
13:22It smells unreal.
13:23I don't think the judges will taste a pie like this before,
13:25but hopefully it just isn't too much
13:28and it's not too weird.
13:29That is pretty young.
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 B.R. is here.
13:48Today I'm drawing from my roots
13:50and I'm making a ragout-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
14:01to get my pressure cooker on and cooking.
14:03The pork and beef ragout needs to be nice and rich
14:05with a deep, saucy element
14:07that feels like it's been cooked for hours.
14:10Oh!
14:11Yeah, Viv!
14:13My ragout 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.
14:32You look so stoked when you saw Maggie.
14:34I was very, very, very stoked, honestly.
14:37Tell us what you're making.
14:37I'm making a ragout.
14:39It's a play on my nonna, Sougal, 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
14:51and 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, run.
15:03Sauce that runs, yeah.
15:05So just have some plan Bs.
15:08When you look up and you see Maggie and Poe worried,
15:10you kind of start to think,
15:11maybe I should be worried too.
15:12They say a sauce needs to be pourable
15:14and 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.
15:40I also need to make a side and a sauce.
15:43Maggie and Poe don't think my gremolata is much of a sauce.
15:48It's super, super important to actually meet the break
15:50to get me through.
15:52So I'm pivoting.
15:53I think I was going a bit too hard on the filling
15:55and a bit too complicated,
15:57so I think instead of putting a bechamel inside my pie,
15:59I'm going to use it as the sauce on the side.
16:01Is that anchovies?
16:02Yeah.
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.
16:15Dice a chill butter, then pulse of flour,
16:16a pinch of stone, a pinch of fibre,
16:18a burnt crust.
16:20Woo!
16:23Just lost a couple of eyebrows.
16:26Hearing that we need to use Maggie's sour cream pastry,
16:29I'm thinking of a filling that is really rich.
16:32I want something that's going to play off against
16:34the creaminess and the tartness of that pastry.
16:37Luke, how are you?
16:39Good.
16:40I'm going to do a classic bouff bourguignon.
16:43Ooh, bouff bourguignon.
16:44Yeah.
16:46I'm going to do a creamy mashed potatoes
16:47and 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,
16:57everyone's going to have the pastries the same,
16:58but I'm hoping that the thing that will separate me
17:00is the filling.
17:01I love that attitude.
17:03I feel like what you're going to need to do that
17:04is look at your attention to detail.
17:06I feel like in past cooks you've tried to do a lot,
17:09and you've got it up, but it's just not perfect.
17:13We need perfection today.
17:15Perfection will keep you in the competition.
17:16Yeah, 100%.
17:17Good luck, brother.
17:19Good 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,
17:26and I'm also throwing in a little bit of bone marrow in there.
17:29It's going to bring a deeper flavour,
17:31but it's also going to kind of thicken the stock a little bit
17:33with the natural gelatin in the bones.
17:35We should cut out some time.
17:37I really need to be in that filling in the pressure cooker
17:40kind of yesterday already.
17:42It's definitely going to be a push for time,
17:43but I'm confident it'll taste delicious
17:45if I can get it on that plate.
17:47Geoff is, like, so clean.
17:49He's just, like, so calm and structured.
17:51When I saw its baking challenge,
17:54I can't say I'm relieved
17:57because I can bake and I know I can bake
18:00and the judges know I can bake,
18:02but I've never made sour cream pastry before,
18:05so I'm feeling nervous.
18:07But my plan today is just focus on what I know
18:10and just believing in my skills.
18:14First time I applied for MasterChef was 11 years ago.
18:17My friends call me MasterChef
18:19because I've been applying for MasterChef for so long.
18:22After last cook, I'm feeling a bit damp,
18:25but I know I can't follow recipes,
18:27so I just need to do my thing
18:30and 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, garlic chilli oil.
18:44And I'm thinking just a stir-fry, like, hoisome or something,
18:48like, Asian veggies to go with it.
18:50I've finished cooking my pie filling
18:51and start cutting up some spring onion to add into it.
18:56I think as a spring onion,
18:58it 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 crumb, we'll see.
19:18My rice is still feeling a little bit crunchy
19:20for my glintless rice and chicken pie.
19:23Slightly crunchy.
19:24I want to make sure that it's sticky, that it's rich
19:26before it goes in the blast.
19:28So I'm thinking I'm going to have to leave it on the pan
19:31as long as I can
19:32and start to work on my pastry.
19:36Oh, it smells delicious in here.
19:38The curry pie filling's on.
19:40It'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
19:53is like seeing an old friend in the kitchen
19:54and it's making me feel really confident.
19:57I know the first thing I need to do is get the butter weight out,
20:00the flour in the food processor
20:01and pulse that till it's a nice sandy texture.
20:06And then gradually add the sour cream
20:07until you've got the right texture.
20:10Maggie said at the start,
20:11you don't want to add all the liquid at once
20:12because 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
20:40and just absolutely smash it.
20:42I've become a dad recently
20:44and just wanted to show my daughter
20:47that if you love something
20:48and you think you can do it,
20:50you've got to chase it and give it a crack.
20:52I don't want to curse myself,
20:53but I feel pretty good.
20:56Yes, go Pat.
20:57Good, good.
20:58Beautiful job.
21:01Cooks, I need you to listen up
21:02because if you're not chilling your 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.
21:19I've finally got everything in the pressure cooker
21:21for my boof bong no pie
21:22and I'm just beginning on my pastry.
21:26I've made the mistake of looking around
21:28and everyone else's looks beautiful.
21:31Vinny's pressure cooker has just gone off
21:32and mine is still cooking.
21:35Pat's pastry looks amazing
21:37and his pie filling is already cooling in the freezer.
21:40I was hoping to show the judges
21:42that I can elevate my cooking,
21:44but things are just taking a lot longer than I wanted.
21:49My absolute top priority today
21:51is getting Maggie's pie crust perfect.
21:57I need to make sure I follow this recipe exactly.
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
22:24and 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,
22:37I might not get anything on the plate.
22:47Far out.
22:48I've just taken my pastry out of the food processor
22:51for my boof boong nof pie
22:52and I'm not very happy with it.
22:56I'm going to 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 followed everything on the recipe
23:03but 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 hard lift.
23:18It's not right to see 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.
23:32I'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.
23:40My pastry is resting in the blast chiller
23:42for my glitness 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 glutinous 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
24:21for the filling to cool and for 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,
24:33it 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
24:50and it just looks perfect.
24:52I'm stoked.
24:53I 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.
25:04My filling is cold and ready to go.
25:06So 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
25:29just to kind of pretty it up a bit.
25:32Oh, pretty, pretty.
25:33Nice, Pat.
25:35He's made a pie before.
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.
25:57That's it, Lukey. Come 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 to
26:11serve.
26:12All right.
26:13It's hot.
26:14I'm a hot guy.
26:16And then there's like 50 ovens off 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 but 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 and it's going to have a variety of cheeses in there.
26:50Cheesy?
26:51Too cheesy?
26:53Never.
26:53There's no such thing.
26:56This is such an amazing pressure test.
26:59I mean, we've got Maggie beer in our kitchen, joy in our hearts, sour 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.
27:14It needs to go in the oven.
27:15Asa.
27:18Jeff, the lid's on, he'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.
27:28And 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?
27:46The berf bourguignon comes out of the freezer and it's not fully cold, but I just don't have time to
27:53waste.
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.
28:12You got it in and I'm through.
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.
28:24Watching 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.
28:38Yeah.
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, it's really making me feel anxious.
28:51It's all right, mate. It looks good. Let's go.
28:52Yeah, you're right. Go.
28:53You're right.
28:54Oh, my God.
28:55But I think I'm losing my sense of time to making it look good.
29:06I just hope it will be enough time to cook for the pastry.
29:11Chuck 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. Keep pushing.
29:30Come on.
29:35Perfect. Yeah.
29:39Everything'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 pie. That 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.
30:22Until 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.
30:30Come on, Jeff.
30:32Keep up there.
30:34Keep pushing, guys. Come on.
30:37We're 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.
30:44I 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.
30:54I know that with this really rich pie and rich sauce, I want something fresh and zesty to cut through
31:01all 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.
31:07I feel like this is one of the most tasty, cheesy, bechamel, mornay sauces that I've ever had.
31:13Good, 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 Nonna's house for a Sunday lunch, but in a pie.
31:24My goodness 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...
32:05It's actually pretty good.
32:08Joint flake now! Five minutes to go!
32:11How about this? You got this! You got it! Yes!
32:15Come on, Jeff!
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, Jeff. Well done.
32:27That looks charming.
32:29From the top, it looks really good.
32:32But until I mould it, I can't tell.
32:36I moulding it, pastry on the side is getting stuck.
32:42I'm trying my best to get it out without damaging anything.
32:47Oh, no. Oh, shit. Jeff is coming.
32:50Oh, no.
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, Jeff!
33:01Come 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.
33:20I 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.
33:29But 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.
33:38It's pretty rustic, but...
33:39I'd have to do.
33:42You're done in ten!
33:44Five!
33:45Eight!
33:46Seven!
33:47Six!
33:48Five!
33:49Four!
33:50Three!
33:51Two!
33:52One!
33:53That's it, everybody!
33:54Nine!
33:55Hold on.
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 flavours from you.
34:22Yes. Where did the idea come from?
34:24At my work, we've got a lot of different cultures.
34:27We have a spice club once a quarter that everyone brings a plate in
34:30and we share all these different flavours and spicy dishes.
34:35Ooh!
34:36Yeah, it can be intimidating to try and balance all the different spices,
34:39but, you know, I do enjoy that challenge
34:41and hopefully I've done it well today.
34:44Thank you, Pat. We're going to taste your part.
34:45Thanks, guys.
34:46Cheers, Pat.
34:47All right, Don. Thank you.
34:50Wow.
34:50Looks great.
34:56Oh, that's cutting really beautifully.
35:02I mean, look how much potatoes there are.
35:05Yeah, I love it.
35:17I'm a little bit mad.
35:19I'm a little bit mad because I told myself that I would go easy on pie today.
35:24I've got lots to eat.
35:25Tried your pies this morning.
35:26And I've nearly finished Pat's pie.
35:29It's heavy on spice.
35:31I'm not going to lie, but that's to my taste.
35:33I like an unapologetically chilli-forward curry.
35:37The mango chutney is a great accompaniment.
35:39It's sweet, flavourful.
35:41For me, this pie is an absolute winner
35:43and I think his spice work is really great as well.
35:45I love how he's showed a bit of restraint with the salad.
35:49He hasn't done too much to it, so it's a really nice bit of respite from everything else.
35:53That green apple with that fresh coconut, it was beautifully fresh in the mouth.
35:58I just love the look of it.
36:00It's so golden, so golden.
36:03Looked the business.
36:04Like, I think both in terms of the construction of the pie, the caramelisation of the pastry,
36:10both the side and the sauce, it looked like a proper pie feast.
36:16Can I just say, there must be some hardcore people at that spice club.
36:20Where do I sign up?
36:22Oh my God!
36:24I loved that he kind of showed us a new side to him today.
36:27You know, doing this South Indian curry pie, I dig it.
36:30And, like, I saved a bit.
36:32Like, it took me a lot, but I saved a bit of the base.
36:36Because that is the base.
36:39Yeah. Look at that.
36:40Yeah.
36:41Well done, Pat.
36:42I'm digging this side of Pat. I like it.
36:44I won't be joining the spice club though.
36:51I'm feeling nervous today.
36:53There is a one in five chance I could be going home
36:55and I took a risk regardless.
36:58If the rice isn't cooked properly, the texture of the filling will ruin the whole dish.
37:02I'm just hoping that it's cooked enough.
37:05Hi, Jackie.
37:06Hi. Hello, Jackie.
37:09Jackie, what have you made up?
37:10A Lomar guy pie, which is a glutinous sticky rice with chicken, with a soy barbecue sauce,
37:17and an Asian pickle.
37:18Well, we can't wait to taste your dish.
37:20Thank you, Jackie.
37:21Thanks, Jackie.
37:21Thank you, Jackie.
37:26Shall we have a look?
37:27Yes.
37:27Who am I curious?
37:30Oh, this is going to be interesting.
37:45Looks juicier than I thought.
37:47Yeah.
37:47Yeah.
37:48It does.
38:03I find this fascinating because I love the mixture.
38:08I love the sticky rice.
38:10I love the flavours that are so strong and coming through, but I just want this beautiful
38:15filling with a squeeze of lemon on its own, not with the pastry.
38:19I think the problem with putting the Lomar guy in the pastry for me is it doesn't make
38:24the Lomar guy any better and it doesn't elevate the pastry.
38:27And that's what we want to see today.
38:29And the bottom of the pie is definitely under.
38:33I've got a bit of a question mark over this, personally.
38:36What?
38:36I think with this pie, I'm questioning whether I like it or not.
38:41And I don't think that pies, you should need to question whether you like them or not.
38:45So I'm on the fence with this one, plain and simple.
38:49I like it.
38:50I think the technical execution actually is a very good job.
38:55And I'm glad to see that for my first time, adding rice into the pie is a good little
39:01twist.
39:01So in terms of creativity, I'm very satisfied.
39:05In all, I think it's a good job.
39:10Vinny, Vinny, Vinny.
39:12Vinny, hi.
39:21What about that? Your first pressure test?
39:23I definitely felt the pressure in that one.
39:25Because you had to pivot, didn't you?
39:26A lot of adapting on the fly.
39:28Because what was the original idea?
39:30The 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?
39:37Pretty soon, to be honest.
39:39So what did we end up with inside the pie?
39:41So it's a pie au ragout.
39:43So it's just a beef and pork ragout inside with carrot, onion, celery, garlic, with a bechamel
39:48sauce and it's apple, fennel and watercress salad.
39:51We are going to taste now.
39:52So thank you.
39:53Thank you very much.
39:54Thanks Vinny.
40:01You can hear the crispness of the pastry.
40:22I'm so glad that Vinny decided to use his bechamel on the outside of the pie.
40:28Because I think if that was on the inside and he had another element, which was the gremolade.
40:33I think it would have just been too much going on.
40:36I really like what he's done.
40:37I think the pastry is delicious.
40:38I'm picking off the edges and they're super, super short.
40:42I am also extremely glad that he didn't put the bechamel in the pie.
40:46But I'm going to go one step further and say that I wish he kind of did something else.
40:50It's a beautiful sauce.
40:51He's done it well.
40:52But I just don't think it goes with his pie.
40:55I think it's too rich.
40:56Rich on rich for me.
40:57It's a bit much.
40:57Yeah.
40:58The flavour of the ragu, the flavour of the sauce is great.
41:03You know that little bit of anchovy that's there and picking up.
41:07And you can tell all that love that went into that sauce as he was making it.
41:11That salad is so fresh and invigorating.
41:15It pulls it all together because that would otherwise be too rich.
41:18He surprised me because when you don't have a clear idea to start the cook, I worry so
41:23much.
41:24But I really think that he's pulled this one off.
41:32Hi Jeff.
41:33Hello.
41:34Hello Jeff.
41:36Nice.
41:37Got it.
41:38Good job.
41:45You look like you need a bit of a sit down and relax after that cook.
41:48There was a bit going on.
41:49Yeah, I mean pressure tastes, you know, it's pressure.
41:52Yeah.
41:53Live up to it.
41:54Yeah, I know.
41:55What feeling did you end up going with?
41:57It's a Hong Kong style chicken pie.
42:00What you normally get in yum cha and there's garlic chilli oil and just a bit of a stir fry
42:05Chinese broccoli, a bit of oyster sauce on it.
42:08Overall, how do you think you did, like if you were to delve into the detail?
42:12I think I spent too much time in putting the top really nice.
42:15I think that's a bit of my downforce.
42:17I'm pedantic about how it looks.
42:19Nice lines though.
42:20Beautiful lines.
42:21Beautiful lines.
42:22We're going to taste.
42:24Thank you, Jeff.
42:24Thank you, Jeff.
42:27I do love that scoring.
42:29It is.
42:30I do too.
42:31I think it's great.
42:32There are a few little cracks and holes around our side.
42:36Those look a little blonde.
42:38He's got that beautiful burnish on top, but just, you know, the sides don't show the
42:43same.
42:46Very short.
42:47Yeah.
42:48It's not bad.
42:50It smells really good.
43:06I feel for Jeff with this pie because there's a few flaws, but I feel like Jeff is someone
43:12that when he cooks at home, it really relaxes him.
43:15Mm.
43:16And there's probably not a lot that's relaxing about a pressure test.
43:20We were all worried about how blonde the exterior of the shell was.
43:24And then when you bite into it, it's raw on the base.
43:28The filling was also an interesting one.
43:30It's got a very interesting flavour.
43:34I don't know what it is.
43:35I 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 chop it up, you forget to put it on and you heap it on afterwards?
43:44Yes.
43:45It has this really overpowering flavour.
43:48I think you're right.
43:49I think that, but I wouldn't have chosen, I wouldn't have picked that until, you know.
43:52I've made that mistake before.
43:53That's why I know it.
43:54Yeah.
43:55This is difficult for me because the bottom pastry and the sides were undercooked, but
44:02you know, more than anyone else, if he had only cooked it a little bit more, his top
44:08pastry was actually the best.
44:10Yeah.
44:11It is Moorish because it wasn't too thin.
44:14We can see he can make pies.
44:17We can see he loved baking.
44:19I think pressure and timing is not something that he liked to have.
44:24Yeah.
44:25Against him.
44:26And sadly, this has reflected against him today.
44:31Walking my dish up to the judges, I'm pretty nervous.
44:35I really wanted to prove to the judges today that I can be a little bit more refined.
44:40But I felt like that cook was a bit of a disaster.
44:44Luke.
44:45Hi, Luke.
44:46How are you going?
44:47Yeah, Luke.
44:48So good.
44:48How are you?
44:49Yeah, good.
44:49I'm a bit nervous.
44:51I actually don't know what the inside's going to look like.
44:53I don't know how it's going to taste.
44:55I don't even know if the pastry's cooked through.
44:58I'm just flying blind.
45:22I don't know if I quite did Maggie's pastry justice.
45:27I'm nervous that like, yeah.
45:28I didn't get the pastry to sit in the kitchen.
45:29I don't know how it's going to taste in the tin at the end.
45:31There's a couple of crumbles.
45:33I would have liked to cook out a little bit longer on a lower heat.
45:35So you worry about a lot?
45:37Yes, definitely.
45:40Luke, we're going to test your food.
45:43Thank you, Luke.
45:44Good luck.
45:45Bonne chance.
45:47So what do we think just by looking at this?
45:51Those cracks are a bit of a shame.
45:53They are, but I really didn't think he'd be able to get it up.
45:57I really thought he was going to run out of time and he made it happen.
46:02Yeah.
46:02How?
46:03That's what he does.
46:04That's his signature move.
46:05Yeah, that's not the first time.
46:11He's cutting very well.
46:16We're holding our breath.
46:21Really juicy.
46:22Yes, yes.
46:23That looks great.
46:24Yeah.
46:40Well, well, well.
46:43That kid is just unreal.
46:47How the hell, Emmanuel.
46:50First, to finish the pie.
46:52Yes.
46:53And to deliver such a beauty.
46:55Having this lovely, chunky, tender piece of beef.
46:59The mash is a good complementary.
47:01It's well-seasoned.
47:03I mean, what the hell is going on here?
47:07I was so worried for the kid.
47:09I am thrilled.
47:11I am so thrilled.
47:12I just want to eat all of this.
47:14That pastry, I did not see how he could do it.
47:19But the thought that he gave as, you know, leaving it in to the very last moment.
47:24I just love it.
47:26The other thing about this pie is that it goes really well with his side
47:31and his sauce.
47:32They're not an afterthought.
47:33Beef and horseradish and mashed potato.
47:36It's a trio.
47:36It's known for a reason.
47:38Okay, I'm going to make a big call here.
47:40I think, like, looks aside, I think that could have been subbed in as one of your pies,
47:47Maggie, 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.
47:55The flavour that he's got in there is unreal.
47:58You know, for that to be a pressure-cooked version of bourguignons, that's insane.
48:04What I love about Luke is he doesn't cook by numbers.
48:07He cooks by feel.
48:08And that's what this challenge was all about today.
48:10He's starting to prove me wrong.
48:12Yeah.
48:13Like, I didn't know if he was a one-trick pony at the age of 19, but he's got some
48:17experience.
48:18I want to see where this kid can go.
48:20Because when you're young and hungry and confident like that, you can do some damage.
48:25You're talking from experience, Andy?
48:27Yeah.
48:34I was thrilled and proud of the five of you to get those pies up because I realised I'd made
48:41it quite tough for you.
48:44So well done.
48:45And it's been lovely to be here with you.
48:47Maggie Beer, everyone!
48:48Yeah, let's go!
48:51Woo!
48:55Two cooks really, really stood out.
49:00Pat!
49:03And Luke.
49:04Well done, boys!
49:06Yeah!
49:06Woo!
49:07Woo!
49:08Woo!
49:09Woo!
49:10Woo!
49:10Woo!
49:14Woo!
49:16Woo!
49:16one pie that really suffered the pastry was undercooked and the filling lacked balance
49:25which means your time in the master chef kitchen has come to an end
49:31jeff
49:37jeff your dream doesn't end now no it's only starting yes
49:43and one day when you open your dream bakery i will be your first customer
49:51you know what i'm gonna buy a pie
49:55i'll make a better one when i do it jeff you should not be disappointed no because we are
50:03all so pride of you and you will always be a master jeff
50:12i came with a dream off for 11 years to get into master chef and i got that dream i've
50:18got the
50:18white apron and nothing can take that away from me i'm proud of what i've achieved a great experience
50:25overall and never forget this experience
50:33i'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 tiktok
51:02and fantastic hacks from our judges
51:07i've got two ingredient yogurt flatbreads it's a whole week of family favorites i am on a mission
51:16to find the best family style breakfast a masterclass from andy like that is sick
51:22plus their first team challenge this is not easy task you're doing a feast
51:29who will make the most impressive family feast for their masterchef family
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