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MasterChef Australia - Season 18 - Episode 04: Mystery Box Challenge: Jimmy Barnes
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00:00:01Previously on MasterChef Australia, 40 talented home cooks battled it out.
00:00:09Wow, there is some stiff competition here today.
00:00:12For only 24 spots in this year's competition.
00:00:16I'm putting my whole dream on the line.
00:00:19You're making a sandwich?
00:00:20Yeah.
00:00:21The fight for a white apron was intense.
00:00:26I've never had anything like that.
00:00:28That is delicious.
00:00:31That is as good as it gets in this kitchen.
00:00:33Because it's fantastic!
00:00:36It is real!
00:00:37And because of this!
00:00:39And now, the quest begins to find Australia's next MasterChef.
00:00:50Tonight, their first mystery box and special guests
00:00:56who bring down the house.
00:01:13Oh!
00:01:15I'm so excited!
00:01:18Yay!
00:01:24It's feeling really awesome.
00:01:26There's such a great vibe right here.
00:01:28We've got our white aprons on.
00:01:30Everyone's just so happy to be here.
00:01:34The competition is real now.
00:01:36We've come so far to get to this point.
00:01:38And I think we just want to keep going further and further and further.
00:01:43Here we go!
00:01:48What is it?
00:01:51What is it?
00:01:52What is it?
00:01:52What is it?
00:01:53What is it?
00:01:53What is it?
00:01:54What is it?
00:01:54What is it?
00:01:56What is it?
00:01:56What is it?
00:01:57Oh my God!
00:01:58Oh my God!
00:02:00Here we go!
00:02:02The first thing that catches my eye are these beautiful little house-shaped boxes.
00:02:08Come on!
00:02:12I don't know what's happening today, but whatever it is, it looks exciting.
00:02:27Why guys good luck welcome everybody to your very first and bar mystery box
00:02:46There is the cutest little mystery box houses. I'm already thinking what does this mean and also can I take
00:02:53one of these home
00:02:57There's quite little mystery box and this gorgeous country-style kitchen are a clue
00:03:04This week we're celebrating home cooking
00:03:07I
00:03:09Am so relieved when I hear that the mystery box is about home cooking home cooking is right up my
00:03:16alley
00:03:18This mystery box has been set by not just one but two very special guests
00:03:27They are the ultimate home cooks
00:03:29Following the seasons growing much of their own produce from their epic garden
00:03:36Sourcing local ingredients
00:03:38And they've just released this second cookbook
00:03:42She is an incredible home cook and he is an Australian rock icon
00:03:52Give it up
00:04:17Oh my god, it's Jimmy Barnes and Jane Barnes walking into the kitchen and I'm about to cook for them
00:04:25I can't believe it because I am such a massive fan
00:04:31I've seen Jimmy about four times
00:04:40They are legends I grew up listening to Jimmy Barnes my mom would just have it playing all day every
00:04:47day when we were kids
00:04:50This is so exciting
00:04:54I have a confession I actually don't really know who they are
00:04:59I think I'm a little bit too young
00:05:01Jay and Jimmy welcome to the MasterChef kitchen
00:05:05It's so good to have you guys here
00:05:06That was a reception huh?
00:05:08That was nice actually
00:05:08Well you've had a few standing o's but I was right
00:05:10I was about to start singing
00:05:13Belinda you lit up when Jimmy and Jane walked in
00:05:17I'm a little bit gobsmacked and shell shocked
00:05:19It's amazing to meet you
00:05:21Oh that's nice to meet you
00:05:23Most of Australia knows you as that hardcore rocker
00:05:27Yep
00:05:27But then the cookbook is just a totally different side of you
00:05:30Where did the inspo for that come from?
00:05:32It's inspired by seasonal vegetables
00:05:36Lovely
00:05:36And all the fruit and vegetables that we grow at our place
00:05:41Paint a picture your garden is like next level
00:05:44Before COVID we had a little you know small vegetable patch few herbs
00:05:47During COVID it turned into a market garden
00:05:50Oh nice
00:05:50And it's a beautiful garden
00:05:51And we grow so many great vegetables
00:05:53And we just had to think of great things to cook with them all the time
00:05:56Because every season was presenting us with new things
00:06:00We dug up 104 kilos of potatoes
00:06:03Oh last year
00:06:06As a Scotsman that's like heaven
00:06:09We've got an orchard
00:06:10We've got a beautiful rose garden
00:06:11Which is a great place to sit and think about what you're going to cook
00:06:13Beautiful
00:06:14One of my favourite things is seeing hard rocker Jimmy with his roses
00:06:19Have you just said 30 years ago I'd be gardening
00:06:21I would have laughed at you
00:06:22But I love it now
00:06:23I feel really comfortable there
00:06:25I didn't actually know that Jimmy Barnes was so into gardening
00:06:28And his food
00:06:30I only know him for his music
00:06:32I'm really into music
00:06:34I play music
00:06:34I write music
00:06:35And so this is kind of a great marriage for me
00:06:40I mean you've both had a connection for many years now
00:06:43Being a very close friend of Jock's
00:06:45Yeah, yeah
00:06:48I remember the first time I met him in Irana
00:06:50I went to Irana
00:06:52And the food was just out of this world
00:06:55It was like another level
00:06:58And he came out and he was just
00:07:00It's like he was a rock singer
00:07:01Yeah
00:07:02He was so passionate and enthusiastic about his cooking
00:07:05He made us eat ants
00:07:06And he made us eat
00:07:08But he used to come and he'd come into the house
00:07:10And we'd sing and cook together
00:07:12And him and Jane would fight when they were cooking
00:07:13It was good
00:07:16There'd be some serious battles there
00:07:17Yeah there would, yes
00:07:19Music and food are all things that feed the soul
00:07:22Yeah
00:07:22And I think that's what we all have in common
00:07:23I love the way that Jane and Jimmy are talking about food
00:07:27You can obviously tell that they are so passionate about growing their own produce
00:07:31And all about that farm to plate lifestyle
00:07:34Which I love too
00:07:36So hopefully this is winning today
00:07:39Righto
00:07:40You ready to see what Jane and Jimmy have got in store for you?
00:07:43Yeah
00:07:43Head back to your benches, let's go
00:07:51Okay, we all ready?
00:07:52Yes
00:07:53Yeah
00:07:54Well, you can lift your lids now
00:07:56Oh my god
00:07:57Oh my god
00:08:00Oh my god
00:08:01Oh my god
00:08:02Very purple
00:08:03Oh
00:08:04Here we go
00:08:05Wow
00:08:06Okay
00:08:08So, Jane, what have we got here?
00:08:10A board of ingredients that we would use at our house
00:08:15A spatchcock
00:08:16And mulberries are in season
00:08:19Here we've got some red azuki beans
00:08:23Beautiful
00:08:24Tamarind
00:08:25Fresh tamarind
00:08:26Oh, that's gotta be one of your favourites
00:08:27It's a great thing to use
00:08:28One of my favourites, yes, in Thai cooking
00:08:30Cavalloneiro
00:08:32Some Dutch carrots
00:08:34We've got some shallots down there
00:08:37Thyme
00:08:38Is that the thyme?
00:08:39Yes
00:08:41A rainbow trout
00:08:43Which I caught myself
00:08:45And
00:08:46What is that?
00:08:48This is an unusual Scottish element
00:08:51It's a thing I used to eat when I was a child
00:08:53This is Edinburgh Rock
00:08:55I used to just eat it as a lolly
00:08:57But it's sort of powdery and it's sort of sweet
00:09:00You can crush it, use it like an icing sugar
00:09:03Oh my gosh, I think it's such a beautiful combination of ingredients
00:09:07I have no idea yet what I'm gonna cook
00:09:10But everything like screams local seasonal produce
00:09:14So I'm really excited
00:09:17This is one of the most about Mystery Boxes
00:09:20And we cannot wait
00:09:22To see some great home cookings out of it
00:09:27You'll have to bring us a dish that features at least one of the ingredients from Jane and Jimmy's Mystery
00:09:33Box
00:09:34We're giving you 75 minutes
00:09:37You have access to a small underbench pantry of staples
00:09:41We're looking for the top dish
00:09:44To be safe from tomorrow's first elimination
00:09:49But
00:09:52You really need to bring your A-game to impress these two legends
00:09:57Because today
00:09:59We will only be tasting the 10 most appealing dishes
00:10:04Whoa
00:10:07So only 10 dishes are gonna be chosen to be tasted today
00:10:11In the MasterChef kitchen at this stage of the game
00:10:14With so many inventive and interesting cooks in here
00:10:17It's gonna be tough to stand out from the pack
00:10:21Stay very calm
00:10:23Enjoy the cook
00:10:24If you enjoy what you do
00:10:25People can appreciate it
00:10:27That's what I find from singing and cooking
00:10:30And I think from watching my wife and eating Jane's food for years
00:10:33Cooking with love
00:10:34If you put love into the food, it comes out
00:10:38And taste
00:10:39Taste along the way
00:10:41Taste along the way, yes
00:10:42Good luck
00:10:44Your time starts now
00:10:59Come on
00:10:59Wrong Ben
00:11:03I'm a massive fan of Jimmy
00:11:05My dad was a bricklayer and he would come home
00:11:08Beer in hand, cook on the barbie
00:11:09And he always had, you know, Aussie music playing
00:11:12So Jimmy was definitely on high rotation
00:11:13And can't really believe he's here
00:11:15I'll be making southern fried spatchcot
00:11:18With creamed cavallonero
00:11:20And some tamarind and mulberry glazed carrots
00:11:23First mystery box today
00:11:25I am feeling
00:11:26A little bit of everything
00:11:28Is that possible to feel everything all at once?
00:11:31Today I am planning to cook a thyme and mulberry cake
00:11:35Oh slippery little sucker
00:11:37With a Swiss meringue buttercream
00:11:39And I'm gonna try and use these
00:11:40Which actually tasted really cool
00:11:42Kinda like sherbet
00:11:44Top dish today
00:11:45Everyone wants that
00:11:48Today I'm thinking because it's home cooked challenge
00:11:50The ultimate home cooked meal for me
00:11:52Is sort of weekends in the kitchen with grandma
00:11:55Making her famous carrot cake
00:11:57So I'm gonna do a spin-off on that
00:11:59I'm just really hoping the judges pick me
00:12:01Cause I know if they do
00:12:03I've got one hand on that, uh
00:12:04That immunity for tomorrow's elimination
00:12:08This is such an amazing mystery box to kick off the season with
00:12:11Thank you so much guys for coming in
00:12:13To have Australian rock and cooking royalty
00:12:16In the MasterChef kitchen
00:12:18Did you see their faces when you walked in?
00:12:20It was nice
00:12:20It was a nice welcome, yeah
00:12:21So sweet
00:12:21I lost it
00:12:22And you've chosen some beautiful ingredients
00:12:24Inspired by your garden
00:12:25What are you hoping they cook today?
00:12:27A lot of people when they cook
00:12:28Mask the flavours of the ingredients
00:12:30I love to taste really good ingredients
00:12:33For me, the mix of sweets are bitter
00:12:36You know, with the berries and the protein
00:12:40It'll be interesting
00:12:41I'm dying to see if somebody tries to use a rock
00:12:43Me too
00:12:44I don't know how they're gonna do it yet
00:12:45When you split it apart, it's sugar, ginger and a bit of citric acid
00:12:49So those three flavours can go with everything
00:12:52Extra points for the rock
00:12:53Yeah, yeah, that's right
00:12:54Just how you use it
00:12:55And how, you know, they're gonna have to get the feel for it
00:12:57We are gonna be open to find out exactly who they are
00:13:01How can they improvise?
00:13:03And this is what I'm looking for the most
00:13:04Couldn't agree more
00:13:05Under pressure, I think, you know, that's when I watch it
00:13:07I think, oh my god, they've got another ten minutes
00:13:09Yeah
00:13:10You'd start...
00:13:11I'd be panicking and changing direction all over the place
00:13:13I'd be like, I try it
00:13:18It's very exciting, isn't it?
00:13:20You never know who's gonna walk through those doors
00:13:22How iconic
00:13:24First mystery box, we have Jimmy and Jane Barnes in the building
00:13:28This is beyond
00:13:30I have practiced mystery boxes
00:13:33Leading up to MasterChef
00:13:34My partner and I were watching the episode, pausing it, running to the supermarket
00:13:38Find the ingredients and then we were on for the mystery box challenge
00:13:43I have been leading up to this moment my whole life
00:13:47Hi guys
00:13:48Hi guys
00:13:49How are you?
00:13:50We're so great, how are you?
00:13:51I'm good
00:13:52I'm thinking of carrot ravioli
00:13:55Okay
00:13:55So inside will be the carrot
00:13:58The pasta dough has the carrot top in it
00:14:01Okay
00:14:02So it's kind of celebrating the whole carrot
00:14:04Yes
00:14:04That's beautiful, that sounds lovely
00:14:05And there's a bit of a sauce or something going on there?
00:14:07Yes, a bit of a sauce with definitely some thyme
00:14:10Maybe some of this beautiful greens
00:14:11Yeah, the carrot pops are amazing
00:14:13They are
00:14:14People don't use them, they just throw them out
00:14:15No, I know
00:14:16I was hoping for a pasta
00:14:18Jimmy used like pasta
00:14:20Oh great
00:14:20Oh yeah, yeah
00:14:21He was saying how much he loves pasta
00:14:23Okay, that's fabulous
00:14:24So you're definitely on the right track
00:14:26Thanks guys
00:14:27Good luck though
00:14:27Bye
00:14:28If Jimmy wants pasta, Jimmy's getting pasta
00:14:32It needs to be good
00:14:39Jane and Jimmy brought some pretty special ingredients with them
00:14:41Being the first mystery box
00:14:43I really want to take my time to taste all these ingredients
00:14:48There is a bit of a puzzle to solve here
00:14:50So my brain is working hard right now
00:14:53To come up with something really unique
00:14:56I love problem solving
00:14:58That's like my thing
00:14:59So building dishes is almost like an engineering exercise
00:15:04I went to uni and I studied aeronautical engineering
00:15:06You really need an analytical mindset
00:15:09You need to understand the problem
00:15:11And then you also need to like design a solution
00:15:13Detail oriented, methodical
00:15:15I find it really helps me in my cooking
00:15:18I'm always looking for a challenge
00:15:20But I wanted to utilise my engineering background
00:15:23With my passion for cooking
00:15:25So I decided to build a pizza oven
00:15:28The outside of the pizza oven is reclaimed termite mounds
00:15:32And then on the inside you've got like an aerospace grade heat blanket
00:15:37And after that I made my own Damascus steel knife
00:15:42I've got a little logo on there that's me
00:15:45It's a little ghost
00:15:46Yeah, it's kind of just like an expression of me in a knife
00:15:48Which I like
00:15:50Being a bit of a food nerd
00:15:51I like to think I also have a good creative side
00:15:54So I can sort of meld the two
00:15:56And do creative dishes that are still grounded in process
00:16:02As soon as I see that spatchcock
00:16:04I know that I want to be using that in my dish
00:16:07So now I'm thinking
00:16:08What can I sort of build around that spatchcock
00:16:10That I think would go well with it
00:16:12And how can I elevate that for the MasterChef kitchen?
00:16:22It's home cooking week
00:16:23I cook almost every day
00:16:26That's my happy place
00:16:27I turn the music on
00:16:29I get a glass of wine
00:16:30And I just like start kind of creating in the kitchen
00:16:35But the magic actually happens
00:16:37When I think I don't have anything in the fridge
00:16:39And then I just grab random bits and pieces together
00:16:43And something really incredible comes out of it
00:16:46So that's what I feel
00:16:48Mystery box challenge might actually work for me
00:16:51I am a very simple girl from Russia
00:16:55I was born during Soviet Union times
00:16:57And then grew up in post-Soviet Estonia
00:17:01With very simple humble ingredients
00:17:03Like chicken hearts and chicken giblets
00:17:06Chicken liver
00:17:08I genuinely value all different kinds of foods
00:17:11And ingredients
00:17:12Just because when I was growing up
00:17:14The food was pretty scarce
00:17:17Like I tried bananas first time when I was probably 10
00:17:21And I thought
00:17:22Oh my god
00:17:24What is this magical thing?
00:17:30After growing up
00:17:32I travelled a lot
00:17:33I lived in Ireland
00:17:35I lived in Scotland
00:17:37And now in Australia
00:17:38For the past seven years
00:17:40I feel like I've collected
00:17:42All the different tastes and flavours
00:17:43From all these different countries
00:17:45I just go to someone
00:17:46I'm like
00:17:46How do you cook with this?
00:17:48I'm just really grateful
00:17:49And I always appreciate food
00:17:52And I just want to create magic out of it
00:17:55From the beautiful ingredients
00:17:57From Jimmy's and Jane's mystery box
00:18:00I'm going to make pan-seared rainbow trout
00:18:03A dookie bean puree
00:18:04Crispy cavallone arrow
00:18:07And some mulberry sauce
00:18:10Knowing there's going to be only 10 dishes
00:18:12That's going to be tasted
00:18:13I feel a lot of pressure
00:18:15Every cook in the kitchen
00:18:17I feel like I'm learning so much
00:18:20So I want to stay here as long as I can
00:18:26Alright, let's go
00:18:28As soon as I said home cooking today
00:18:30I definitely thought of cooking at home with my mum
00:18:34Let's go
00:18:35My mum is a beautiful cook
00:18:37I've pretty much learnt everything that I know about food from her
00:18:40Our family dinners are always very extra
00:18:48She's always trying something new
00:18:51Tweaking things
00:18:52Making up things as she goes along
00:18:55Bronze are done
00:18:58And that's how I've learned to cook
00:19:00Just like her
00:19:01I use my gut instinct when it comes to cooking
00:19:06That is definitely how I'm going to approach today's challenge
00:19:10You know, keeping quite fluid
00:19:11Using my instincts
00:19:13And just sort of switching stuff up as I go along
00:19:16I'm working on my velouté
00:19:18And I filleted my fish
00:19:20I haven't got a super clear dish in mind yet
00:19:23But it'll come
00:19:25Hi Grace
00:19:26Hey
00:19:26First mystery box
00:19:28How you going?
00:19:29What are you making?
00:19:30I am thinking today at the moment
00:19:33A fillet of the rainbow trout
00:19:35Maybe with a little velouté of sorts
00:19:37Maybe some cavallone arrow in there
00:19:39Maybe with some little grassini on the side
00:19:40Haven't decided yet
00:19:46When you say you haven't quite decided yet
00:19:48When do you decide on your final thing?
00:19:50I tend to use my instincts a lot
00:19:54And sometimes your instincts aren't really there until
00:19:58The dish is closer to being done
00:19:59So we'll just sort of have to see
00:20:01I'm only tasting the 10 most appealing dishes
00:20:03Time is everybody's enemy here, is it?
00:20:06Good luck guys
00:20:06Good luck with it
00:20:07Thank you
00:20:08The judges seem a little bit freaked out that I haven't got a fully formed dish quite yet
00:20:13I might
00:20:15I don't know, I'm a bit worried
00:20:16And there is an hour to go
00:20:18So maybe I should probably also be a little bit concerned
00:20:32Everybody, you've got one hour
00:20:34When did that happen?
00:20:36Come on everybody!
00:20:43Thank you
00:20:45Jimmy, I've got to be honest, I thought your time call would be louder
00:20:47No, but I've been nice
00:20:49Oh really?
00:20:50Yeah
00:20:52I am a huge rock chick, I love rock music
00:20:55And I listen to Jimmy Barnes and Cold Chisel all the time
00:21:00Not in my wildest dreams did I ever think I would be cooking for Jimmy and Jane Barnes
00:21:05I'm feeling very excited about this mystery box
00:21:08These ingredients we grow on our family farm
00:21:11And this is just screaming my family home cooking
00:21:15My current role is a Chief Operating Officer of a tech company in Melbourne
00:21:20I feel very rewarded by my job
00:21:23But my passion for cooking is next level
00:21:26This is my farm and this is kind of where my food journey began here
00:21:32I don't think that I would be the person that I am today if I hadn't have grown on our
00:21:37farm
00:21:38See how juicy the passion fruit is
00:21:41Oh she's a tough one
00:21:48My world often is like a mystery box
00:21:51Hi
00:21:55Hi Chivies, what's happening here?
00:21:58So I'll walk out into our orchard or into our veggie patch and see what we have growing there
00:22:05This beautiful lake
00:22:07So that I can pull that into the kitchen and cook up something really yummy for the family
00:22:12That looks beautiful
00:22:17I just want to make sure that I cook something creative enough and inspiring enough so Jimmy and Jane taste
00:22:23my food
00:22:25Alita, hi
00:22:26I saw you getting a little bit flustered seeing Jane and Jimmy
00:22:31More Jane than me
00:22:32So tell me what you're making
00:22:35I'm cooking a souffle pancake with a custard and a thyme tamarind and mulberry coulis
00:22:43Your ingredients were so amazing they're all stuff that we grow on our farm
00:22:46Right
00:22:46We've just planted a mulberry and the week before I was here I was underneath the net just like eating
00:22:51all of the mulberry
00:22:52What's the what's the thing that could go wrong?
00:22:54Um this can not souffle
00:22:55Yeah
00:22:55Yeah
00:22:56And how often does that happen?
00:22:57Dunno
00:22:58First time doing souffle pancakes
00:23:00Oh my god
00:23:01Good luck later
00:23:03Cheers Po
00:23:05Everybody knows that a normal pancake is quite flat
00:23:08With a souffle pancake you want to aim for some height
00:23:12I've only made standing pancakes before
00:23:14Souffle pancakes I've never done
00:23:17So it might be risky but I hope that they hold their shape and I get a really nice stack
00:23:23on those pancakes
00:23:24So good you're right in there Jimmy
00:23:27You really do love to cook you can tell
00:23:29I do I like it
00:23:30It's awesome
00:23:34Petro
00:23:34Hello
00:23:35How's it going man how are you?
00:23:37Good
00:23:37Good
00:23:37Are you a Jimmy Barnes fan?
00:23:39Yeah
00:23:39I actually write music as well I play guitar I sing
00:23:42Oh good I'm good on you
00:23:42You've seen the parallels between cooking and cooking
00:23:44Oh it's huge I think it's pretty much the exact same
00:23:47Yeah yeah
00:23:47When you produce a song and the balance
00:23:49It's all about the balancing
00:23:50Yes
00:23:50It's the same as balancing out ingredients
00:23:52What are you doing with all this what's going on here?
00:23:54I'm going to do a trout fillip
00:23:56I'm going to make like a mulberry and thyme glaze
00:24:00I've got some charred spring onions that are going to go on top
00:24:02And then I'm going to do like a cream sauce
00:24:05I'm excited
00:24:06Good luck brother
00:24:06Thank you guys
00:24:08Hi Jack
00:24:08Hey guys how are you doing?
00:24:10Hi Jack
00:24:10Lovely to meet you
00:24:11I'll go on sweet today
00:24:13So I've just got to lay in sponge with the mulberry curd
00:24:16And then hopefully finishing it with an Italian meringue
00:24:18Sounds good Jack
00:24:19Thank you so much
00:24:21Jackie
00:24:22I am actually going to do a azuki bean creme brulee today
00:24:26Whoa
00:24:28Yeah
00:24:28And then hopefully I get a little bit of your rock sugar dusting on top
00:24:32Good yeah yeah
00:24:32So you're going to brulee the rock sugar on top
00:24:36I love it
00:24:37I love it
00:24:38I knew this was a good ingredient
00:24:39Exactly
00:24:41I've got terrible sweet tooth
00:24:43I love sweets
00:24:43So I'm really looking forward to this
00:24:45Yep
00:24:45Same here
00:24:52Sorry that vinegar is crazy
00:24:53My mum always says the best plate of food that you can have is a beautifully cooked piece of fish
00:24:59and a salad
00:24:59So I've sort of just gone with that mantra in my head
00:25:03I'm thinking about really heroing these ingredients
00:25:07Because that's what home cooking is to me
00:25:10I have finally decided on a dish which will hopefully make the judges happy
00:25:14I am making a pan fried fillet of this beautiful rainbow trout
00:25:20And I'm going to use the rest of the fish as well as the spatchcock and a couple of the
00:25:24vegetables to make a stock
00:25:26And then use the stock to make a volute style sauce
00:25:30A volute is a sauce that's made from a base of stock and roux
00:25:35And the texture should be really velvety and smooth
00:25:39And I'm going to make some grassini on the side as well
00:25:44A grassini is basically a thin breadstick that you make from a dough that's quite similar to a pizza dough
00:25:52To hopefully soak up some of that sauce
00:25:55My dough
00:25:56I'm looking good for time
00:25:58So yeah, I'm feeling good
00:26:00I would love Jimmy and Jane to taste my dish today
00:26:03I love their ethos around cooking and growing their own food
00:26:09So it would definitely mean a lot
00:26:11Can I borrow some of your hot water?
00:26:13Yep
00:26:13Ooh, hot
00:26:14Thank you
00:26:15I'm making tamarind glazed spatchcock
00:26:18Sauté cavallero
00:26:19And oven roasted carrots with a tamarind sauce
00:26:23Yes, it is all about the sauce
00:26:25That tamarind kind of sweet, sour, salty flavour profile
00:26:28Is something that my wife and I like at home
00:26:35Home life for my wife and I is quite simple
00:26:38There's only two of us
00:26:39We have a cat
00:26:40This is me trying to do work
00:26:44Someone, someone, I won't mention names
00:26:47Trying to prevent me from doing work
00:26:50Most of the time meals are quite simple
00:26:51Because I can't cook a feast and then we can't finish eating it
00:26:55But I'll spend hours and hours making sauces
00:26:58We have a lot of carbs, right?
00:27:00And carbs really don't have much flavour
00:27:02So the only way to flavour what you eat is through the sauces
00:27:06And that's why I give so much attention to making sauces that taste amazing
00:27:12My food dream is to have my own range of sauces and condiments
00:27:19Showcasing Malaysian flavours
00:27:20So if that ever happened, my wife would just flip
00:27:27Honestly
00:27:30With this tamarind sauce, I've added mulberries, the tamarind, the spring onion and the thyme
00:27:36Because I'm going for a sweet, sour, salty taste
00:27:42I'm certainly feeling limited with the ingredients I have
00:27:45Because normally I'll have like fish sauces, soy sauce and those kinds of background flavours
00:27:49That give me that saltiness, that umami flavour
00:27:52Today I'll have to adapt it as I go along
00:27:54To get it to the flavour profile I want it to be
00:28:00It's taking a little time
00:28:01But I think I've finally got the concept for the dish finalised now
00:28:04I'm cooking a spatchcock with a spring onion soubise
00:28:09A soubise is a variation on a French mother sauce
00:28:13It's like an onion-based bechamel
00:28:15Pickled mulberries, tamarind caramel, some roast carrots as well
00:28:20So it's kind of just like doing a mini roast dinner, I think
00:28:22I've got my stock on for the soubise
00:28:25Smelling good already
00:28:29Tasting the Edinburgh Rock
00:28:31At the end of the day, it is basically like a crystallised caramel
00:28:35So I'm thinking, you know, what do those flavours typically go well with
00:28:38I'm going to ask, how is it?
00:28:40Pretty good, the Edinburgh Rock
00:28:41What are you tasting?
00:28:43Definitely getting that like, a little bit of ginger in that
00:28:45Yeah, it's a bit, yeah it is, that's right, yeah
00:28:48Tamarind caramel with that
00:28:50Put a ginger in there
00:28:51I think that's a good idea
00:28:53It sounds really good and what I love, you're breaking the ingredients apart
00:28:57I think quite a few people are going to be a bit afraid of trying this
00:29:01Good on you Casper, it's really great
00:29:03Good luck on Casper
00:29:03Have a nice project
00:29:04Well we'll chat soon then hopefully
00:29:06That's sounding great
00:29:09Hearing Jimmy saying he was really excited to try it, gives me a lot of hope that I might be
00:29:13up there as part of that tent
00:29:17Whoa, nearly lost my spatchcock
00:29:19Meeting Jane and Jimmy Barnes in the MasterChef kitchen on our first official cook is wild
00:29:26I'm such a fan
00:29:27Jane I have followed for so long on social media, watching all of the beautiful meals that she creates
00:29:34And Jimmy actually was like a patient in a hospital, she'd make him lunch every day because hospital foods obviously
00:29:41rank
00:29:41I was like, love that
00:29:44Being a nurse, particularly in critical care, it is our day in day out that we are working under pressure
00:29:52It often is like high stress, we're super time critical, life or death situations, that is just our norm
00:30:00It takes a lot from you
00:30:02This is going to sound a bit corny, MasterChef was such a source of happiness throughout such a tough time
00:30:08So I'd come home, I'd drop my scrubs at the door, I'd walk in, I'd have a shower, I'd turn
00:30:13the TV on, MasterChef would be on
00:30:14And I'd cook some dinner and that just like really gives me so much joy
00:30:20I love cooking, being able to like slow down in the kitchen
00:30:24And you lose the feeling of like anxiety and fear
00:30:28You just forget about everything
00:30:30I would love to use that as a career rather than just a hobby
00:30:34And explore being of service to others in another way through my food
00:30:41Such a little fish
00:30:42I don't want to play it safe today
00:30:45I need to pull something out of my back pocket that's going to wow the judges
00:30:49So pressure's on, feeling it
00:30:54Oh tell me, what are you doing?
00:30:56I'm going to take the fillets off and cure them
00:30:59In mulberry and salt and sugar and some of the white parts of the spring onion
00:31:04I'm going to make a mulberry vinegar
00:31:07I'm going to make some ricotta and then just pipe little dots on the fish
00:31:12That's very brave, that's fantastic
00:31:14That's what I'm going for this season, brave
00:31:16I'm very pleased
00:31:17And then maybe a spatchcock skin crispy
00:31:20Just to sprinkle over the top at the last minute
00:31:23Excellent, brilliant, well done to you, I like that
00:31:27Filleting this rainbow trout, I am struggling
00:31:30Bones are just so fine
00:31:32I need to be able to get those fillets off really really neatly
00:31:35And there's not really a lot of room for error, it's such a small little fish
00:31:39It doesn't look like I've butchered a fish before but I actually have
00:31:42I'm a little frazzled, I'm a little flustered
00:31:45When you're served cured trout, you're expecting these beautiful delicate pieces of trout
00:31:50That look beautiful
00:31:52Mine don't look like that
00:31:54Oh my god
00:31:57Mess this up
00:31:59I can feel Jon Kristoff just like watching over my shoulder
00:32:02At my every move like a hawk
00:32:05And it is adding to this pressure
00:32:07I am so stressed
00:32:10We only have one fish so I can't start again
00:32:13Oh golly
00:32:15If I don't fill up this fish properly
00:32:17There is a chance that I will miss out on getting my dish tasted today
00:32:22Which would just be gut-wrenching
00:32:32Oh my gosh
00:32:34This is not good
00:32:38I have finally gotten those fillets off the fish for my cured fish dish
00:32:43Oh
00:32:44They are completely butchered
00:32:46This poor fish has died in vain
00:32:48I have not done it justice
00:32:50Oh, I'm not happy with how these fillets look
00:32:54I'm like JC don't look at my fish
00:32:56But I just need to get the cure on
00:32:58So I cure the fish in half sugar half salt
00:33:02Alright
00:33:03And then I juice the mulberries and use the mulberry pulp to rub all over the fish to give it
00:33:09that really beautiful pop of purple
00:33:11See you later little buddy
00:33:12I'm sorry
00:33:15The fish is in the fridge curing so now I can move on to my other elements
00:33:19Oh there's a neck on here
00:33:20I need to get that skin off the spatchcock and get it in the oven so that it can go
00:33:24nice and crisp
00:33:25And I need to crack on with my ricotta
00:33:27Get this jacket off
00:33:28Why?
00:33:29So I'm going to make the skin all crisp in the oven
00:33:32Oh, like a proper just, just skin
00:33:33Come on guys, keep moving, 15 minutes to go
00:33:38Today we're having a celebration of carrots in like a ravioli
00:33:45I've got some carrots roasting, some ricotta on
00:33:49I need to start working with the pasta joke
00:33:51That's alright
00:33:53Hello
00:33:55You okay?
00:33:55Yes
00:33:56Guess you must be very comfortable today, no surely?
00:33:59Your type of food
00:33:59This is my type of food, yeah
00:34:01So I'm just, you know, staying calm
00:34:04Right everybody, listen up
00:34:08We have a very special and important announcement
00:34:12Oh my god
00:34:13We are 30 minutes down
00:34:16There's 45 minutes to go
00:34:18Jimmy Barnes has a little surprise for you all
00:34:23Uh oh
00:34:26Oh no
00:34:27Whoa
00:34:29I couldn't come here without bringing you something special
00:34:34Something close to my heart
00:34:35Whoa!
00:34:38Really special, Jane cooks this for me
00:34:39And I eat this every single day at home
00:34:43This is whiskey marmalade
00:34:45This is whiskey marmalade
00:34:48Oranges, lemons and whiskey
00:34:51Okay
00:34:52Okay
00:34:52And if you use this in your dish, you'll get an extra 15 minutes
00:34:56Oh!
00:34:58Look they're coming up, they're running
00:34:59Oh they're coming
00:35:00So everybody, to be clear
00:35:03If you use the whiskey marmalade
00:35:07You'll have an extra 15 minutes of your cook time
00:35:09Oh yeah
00:35:10That's a nobler
00:35:11But you have to use it
00:35:15If you decide not to use the whiskey marmalade
00:35:18You still have your regular 75 minutes
00:35:20And then you're done and dusted
00:35:23Choice is yours
00:35:28Come and have a jar, have a taste
00:35:30Speak
00:35:30And then we'll make your mind up
00:35:32Nice huh?
00:35:33Whiskey marmalade
00:35:35Whiskey marmalade?
00:35:35What is that?
00:35:36Whiskey marmalade
00:35:38Yes, I will
00:35:39A low pasta sauce
00:35:43If we don't use it, can we take it home?
00:35:46Oh yum
00:35:46Eating the whole jar does not count as using it in your dish
00:35:50Just to be clear
00:35:53It's a good taste, but it's a strong marmalade
00:35:55It's strong
00:35:56How are you going?
00:35:57Good
00:35:58Happy?
00:35:59Yeah
00:35:59For my souffle pancake dish
00:36:01That rockstar mulberry coulee is reducing
00:36:04And it is tasting amazing
00:36:07My custard is beautiful, decadent and creamy
00:36:10But it's just a stock standard custard
00:36:13But I'm going to add the marmalade
00:36:16Oh, how was that?
00:36:17Woo!
00:36:17I couldn't have asked for a better ingredient
00:36:20Oh yum
00:36:21Okay
00:36:22Alright, okay
00:36:27My souffle pancakes are in the pan and bubbling away
00:36:34If they don't rise properly, I do not have a backup plan
00:36:37So that'll be dish over
00:36:41They are rising perfectly
00:36:43Stay souffle!
00:36:45Do as many as you can in case they do what souffles sometimes do
00:36:49Shhh shhh
00:36:50I mean I hope it doesn't
00:36:51I hope it doesn't
00:36:51You're going to stay souffled
00:36:52Stay
00:36:53Stay souffled
00:36:57Have you tried it?
00:36:58It's so yummy
00:36:58Very nice
00:36:59Oh yeah
00:37:00Are we adding?
00:37:01We're adding
00:37:01We're doing it
00:37:02Like yourself brother
00:37:03Yeah I am
00:37:04I love that
00:37:05So Jimmy, news is nearly
00:37:07I think everyone is using the marmalade
00:37:10I think they've been inspired by flavour and time
00:37:13My southern fried spatchcock is done
00:37:17I'm just finishing off blazing carrots
00:37:19Then I'm using my creme cavalo nero
00:37:20Certainly we'll be using the whiskey marmalade
00:37:22I'll be incorporating it into my glaze for my carrots
00:37:25The flavour goes perfectly
00:37:26The flavour of the cake is just a buttercream cake
00:37:29I'm pretty confident it's going to bake in time
00:37:31I put that marmalade in
00:37:32Swiss buttercream
00:37:33It's already into the mulberry compote
00:37:35So two spots
00:37:36Gets a little featured up
00:37:38My arm's getting sore
00:37:39I'm going left
00:37:40I'm going to put the marmalade in with my carrot cake batter
00:37:43I think it should give that beautiful sweetness
00:37:46But also a bit of tart which it needs
00:37:48I need to get this cake in the oven
00:37:50It's going pretty ASAP
00:37:51I think I actually needed that marmalade
00:37:53You reckon?
00:37:54Yeah, I was actually looking for a lemon
00:37:56So this is perfect
00:38:00Oh man
00:38:01Yeah, great
00:38:01Let me in
00:38:02The lemon and the whiskey
00:38:04Just pull everything back
00:38:05Not too sweet
00:38:05Not too bitter
00:38:06This is really superb
00:38:08That is amazing
00:38:11We're going to join them
00:38:12Sorry we've been very busy up the front of you
00:38:14You waited
00:38:15You waited for us
00:38:16We're working hard here, come in
00:38:17Recipe please Jane
00:38:18That is like so unbelievably good
00:38:20Oh wow
00:38:21What makes it is just the mixture of the lemon
00:38:23Is this in the book?
00:38:24Yeah
00:38:25Yes it is
00:38:25I'm just wondering when I can pop over
00:38:28Anytime
00:38:28Anytime
00:38:30Anytime
00:38:30Anytime
00:38:31Have I ever told you you're a very lucky man
00:38:32I know I'm a very lucky man
00:38:33I know I'm a very lucky man
00:38:34I don't know where to put this
00:38:39My griffini have just come out of the oven
00:38:41They're looking good
00:38:42I think they're probably a little bit crispier than I was hoping they would be
00:38:46I think that's okay
00:38:47They look nice
00:38:48I'm doing two fish fillets separately
00:38:51And I've also still got to decide if I'm using the marmalade
00:38:54So I taste my sauce
00:38:57And I'm so happy with the flavour
00:38:59And it tastes really good
00:39:01Oh my god
00:39:01Get that off
00:39:02It tastes like kava lonero
00:39:03But it also has this like umami from the spatchcock and from the other vegetables
00:39:08And I'm thinking the intensity of the whiskey and citrus flavours will definitely overpower the sauce
00:39:15And more importantly the fish
00:39:16So I'm definitely not going to use them
00:39:18Can I have a show of hands
00:39:21Who's using the whiskey marmalade?
00:39:32Actually who's not using it?
00:39:34Yeah that's easy
00:39:34Grace?
00:39:36Grace
00:39:37Grace are you alright there?
00:39:39Me?
00:39:40Yeah
00:39:41I'm not using it
00:39:42Wow
00:39:42I'm the only person
00:39:44You're the only one
00:39:45That's crazy
00:39:48I've made a huge decision here that no one else has made
00:39:51This is insane
00:39:52Oh my god
00:39:53I'm shocked that I'm the only person that's not using the marmalade
00:39:56Just a little bit of the sauce
00:39:59Definitely a really huge risk
00:40:03But I really trust myself
00:40:06My gut's telling me that this sauce doesn't need the marmalade
00:40:10So I'm just I'm not going to use it
00:40:12Grace
00:40:13Grace, you're not using the marmalade and you have nine minutes to go
00:40:18But if you're using whiskey marmalade, 24 minutes to go
00:40:22But who's counting?
00:40:24I am
00:40:28This marmalade has so much flavour
00:40:31There's citrus, there's a bit of whiskey in the end
00:40:34It's not too sweet, which is great
00:40:36Oh my god
00:40:37The whiskey marmalade
00:40:40My grandmother used to make a very similar one
00:40:43So I really want to use it
00:40:45But I don't really see how it's going to work with the trout
00:40:52I literally start questioning myself
00:40:55Maybe trout is not the best option for this dish
00:41:04Spashcock would actually work better
00:41:06I look at the time and there's 20 minutes to go
00:41:13I've made this huge pivot to cook with a spashcock
00:41:16I need to butcher it, I need to cook it perfectly
00:41:19Oh, woah
00:41:20That's a major change
00:41:22It's a change of whole cruise mode
00:41:24I know
00:41:25Sweet chip in the middle of the cook
00:41:27That is so crazy
00:41:29It could be a huge mistake
00:41:32Oh my god
00:41:43Grace, you're not using the whiskey marmalade and you have three minutes to go
00:41:49Get that thing off
00:41:52There's still time to use the marmalade
00:41:57She's doubling down
00:41:58She's stopping
00:41:59It's beautiful
00:42:00No, that's good
00:42:01You're good
00:42:02We don't need it here
00:42:03Back yourself
00:42:04I love that
00:42:05That's you
00:42:06It's got you written all over it
00:42:08So, right now, I'm focusing on making my sauce from an oven-roasted spashcock dish
00:42:15I'm tasting the sauce as I'm cooking
00:42:18I'm getting that sweet, salty, sour taste
00:42:21But I'm not getting any body, I'm not getting any depth
00:42:24It's just very watery
00:42:26That, I'm concerned
00:42:27So, I add a bit of the whiskey marmalade
00:42:32Marmalade, sweet, sour with the whiskey depth of flavour
00:42:36Exactly what I needed to lift my dish
00:42:39Thank God
00:42:40God sent!
00:42:42Really?
00:42:42You're glazed there already
00:42:44I'm excited
00:42:45I think it's going to work really well
00:42:46Thank you
00:42:47I love that you're staying calm, focused
00:42:49Good luck in and make sure the spashcock is cooked perfectly
00:42:52Whoops
00:42:53That's a problem
00:42:54Oh no
00:42:56I've spent so much time perfecting my sauce
00:42:59But just over 15 minutes ago, I haven't even put a spashcock in the oven
00:43:04If it doesn't cook in time, I may not have a spashcock to serve
00:43:10Fingers crossed
00:43:12Grace, 30 seconds
00:43:15Woohoo!
00:43:17Are you still cooking fish, Grace?
00:43:19Yeah
00:43:20Oh, please hurry
00:43:21No way
00:43:22Everyone around me's got a really chill vibe
00:43:26Which is very strange to have to channel my energy
00:43:29I'm hungry
00:43:30But I really just have to like lock into my bench and lock into my dish
00:43:34To make sure I can get this all done in time
00:43:35That's so stressful
00:43:38You alright, you alright?
00:43:40Grace, your time is up in 10
00:43:449
00:43:453
00:43:462
00:43:486
00:43:485
00:43:504
00:43:513
00:43:522
00:43:531
00:43:54That's it Grace
00:43:55Well done
00:43:56Good job girl
00:43:58Wow, she like just made it too
00:44:00Oh my god, that's so weird
00:44:03That's so weird
00:44:05I've finished cooking, everyone else around me is still gone
00:44:08I've been feeling so confident
00:44:10I love my dish
00:44:12But everyone else used the marmalade
00:44:14Why not?
00:44:16It was so delicious
00:44:17Absolutely beautiful
00:44:18Yeah, I was missing some citrus
00:44:19So just give it a nice lift
00:44:20Jane makes it
00:44:21And Jimmy eats it every day
00:44:23And it was absolutely delicious
00:44:25So maybe I'm just wrong
00:44:28What do I do now?
00:44:29Everybody else, your extra 15 minutes has started now
00:44:33Come on
00:44:35My hands are shaky
00:44:38Yeah, I'm feeling it now
00:44:40So 15 minutes left in the cook
00:44:42My spatula is looking great
00:44:43It's a really nice colour on it
00:44:44I'm really happy with that
00:44:45Carrots are all roasted off
00:44:47They're sitting to the side
00:44:48Ready to be glazed up
00:44:50I'm going to chuck it in
00:44:52That really changes out my
00:44:54That's going on the carrots
00:44:54That changes out my vibes
00:44:56Yeah, great marmalade
00:44:57It's going to go amazing
00:44:58In my tamarind caramel for my roast carrots
00:45:01I need to be careful
00:45:02Because every marmalade is different
00:45:03So I don't want the marmalade to overpower the other flavours
00:45:06That I've worked really hard on in this caramel
00:45:09Hey Dot
00:45:09Hi guys, how are you?
00:45:12How are you?
00:45:12How are we travelling?
00:45:12Good
00:45:13So I put the whisky marmalade on the roasted carrots
00:45:16I also put a little bit in my ravioli filling
00:45:18And I'm going to use it in my sauce
00:45:20Three ways
00:45:22Why not?
00:45:24That doesn't mean that you get 45 minutes extra
00:45:27Oh, I thought that's what happened
00:45:30I'll be here all day
00:45:31Okay, okay
00:45:34The pasta is rolled out
00:45:35I've got my filling in the fridge
00:45:37The carrots are roasted
00:45:39So next I'm going to create the ravioli
00:45:41And then I'm going to start on my sauce
00:45:42To be safe in that first elimination
00:45:45Would be a huge relief
00:45:49Ten minutes to go
00:45:52Alright, better stop waiting soon
00:45:54Time to pull my trout out from the fridge
00:45:56I have no idea how this is going to go
00:45:59Alright, don't mess this up, Annabelle
00:46:01The cure has firmed up the fillets
00:46:04They're actually looking a lot better than I anticipated
00:46:08Woo!
00:46:09That looks good, doesn't it?
00:46:11Hey!
00:46:12I'm overwhelmed with relief right now
00:46:14That is the main feeling that I am feeling
00:46:16Is just like, relief
00:46:18I've made my ricotta
00:46:20Whoa, look at that
00:46:22I've got my mulberry juice now
00:46:24So I'm just going to play around with that
00:46:26And make like a nice vinegar
00:46:27To sort of cut through the fat of the fish
00:46:30I've added the marmalade
00:46:32I've added the marmalade to my mulberry vinegar
00:46:33And it's added this depth of flavour
00:46:35It's added some spice
00:46:37It's added some citrus
00:46:38It's really elevated the sauce
00:46:40It's given my dish the x-factor that it needed
00:46:42Your extra time is up in five minutes
00:46:46Woo!
00:46:53I'm loving my dish
00:46:55The flavours are there
00:46:57I love the cavallanero
00:46:58It's so beautiful and vibrant
00:47:00My bean puree
00:47:02I put a lot of olive oil into it
00:47:04So it's really nice and floral
00:47:06And the mulberry sauce is very earthy
00:47:10I think it's going to work really well with the chicken
00:47:13Oh my gosh, I love it
00:47:14It's delicious
00:47:15I am really feeling that it's a really great dish
00:47:18And I really want to be the top dish
00:47:25Less than five minutes ago
00:47:27I pulled my spatchcock out of the oven
00:47:31The colour tells me it's not cooked until now
00:47:34I'm a bit concerned about the cook of the spatchcock
00:47:37At this point, I'm kind of panicking
00:47:39What am I going to do?
00:47:42So I decided to pan fry the spatchcock
00:47:47I'm just trying to give it a bit of colour
00:47:49You sure it's going to be cooked on time?
00:47:51Your bird is bouncing still
00:47:53It's clearly not cooked enough
00:47:54You don't need that
00:47:55You don't need that
00:47:55Just cook it
00:47:56Just cook it
00:47:58You can see it's bouncing
00:48:00I don't want to serve raw chicken to the judges
00:48:04I'm just having my fingers crossed that it's going to be cooked
00:48:17Your bird is bouncing still
00:48:19It's clearly not cooked enough
00:48:21You don't need that
00:48:21You don't need that
00:48:22Just cook it
00:48:24You can see it's bouncing
00:48:28Ten fingers, ten toes
00:48:29Everything crossed
00:48:30That extra few minutes is going to get me over the line
00:48:42Just put your feet up
00:48:43Just a little
00:48:44I wasn't expecting that to happen
00:48:46What?
00:48:47For no one else to use it
00:48:49Neither were we
00:48:50That's crazy
00:48:53You're all cooking with whiskey marmalade
00:48:55And that means your extra time is up in three minutes
00:48:59Three minutes, it's a hit single
00:49:05This is the moment of truth
00:49:07The chicken's been resting now
00:49:08And as I'm cutting it I can see the juice is just flowing out of the breast
00:49:11So it's really juicy
00:49:17I only want to be serving one half of it on the plate
00:49:20Just to bring a little bit of sort of a finer dining look to it
00:49:24Everything's fallen into place for this cook
00:49:26And now it's just getting it on plate and getting it off the front there hopefully
00:49:29Your extra time is up in one minute
00:49:33Yeah!
00:49:37One minute left
00:49:39The special is still in the oven
00:49:41I'm just going to wait till the very last moment to take it out and just paint it
00:49:45What?
00:49:47Because everything else is on the plate
00:49:50Oh man
00:49:50That's exactly what I would do
00:49:53I've practiced so many mystery boxes at home
00:49:55And I really let my creativity run wild
00:49:59To not only have my dish tasted
00:50:01But to win the first mystery box would just be amazing
00:50:05Alright everybody
00:50:0610
00:50:089
00:50:098
00:50:107
00:50:106
00:50:125
00:50:134
00:50:143
00:50:152
00:50:161
00:50:17Yeah!
00:50:18Yeah!
00:50:19That's it!
00:50:22Come on!
00:50:24How'd you guys go?
00:50:26Good!
00:50:27Who knows really?
00:50:29How'd you guys go?
00:50:31I'm in man
00:50:31Well done mate
00:50:32How'd you go?
00:50:33I'm alright
00:50:34I think my chicken may not be done so
00:50:37I have no idea whether it's cooked or it's not cooked
00:50:43I really hope the judges are going to want to taste my dish
00:50:47Looking at the other plates I'm starting to doubt myself a bit
00:50:49But I have to remember that they all had an extra 15 minutes
00:50:52And I think in 75 minutes this is a pretty great plate of food
00:51:02As you know we're only tasting the 10 most appealing dishes today
00:51:07The first dish we'd like to taste belongs to
00:51:19Casper!
00:51:28Wow!
00:51:30Look at this!
00:51:32I did a spatchcock
00:51:36With some roast carrots
00:51:39And pickled mulberries
00:51:42And then spring onion civis
00:51:45That's a nice colour on there innit?
00:51:48And then the tamarind caramel
00:51:52Okay, now we're talking
00:51:53They look shiny
00:51:54That's good
00:51:56Nice!
00:51:57You have caught our attention
00:51:59Thank you
00:52:00Let's dig in
00:52:01Yeah, come on
00:52:28Well Casper
00:52:30You talk the talk and my friend you have walked the walk in such a big way
00:52:35That spatchcock alone is, you know, up there with some of the best protein cook that we've had in this
00:52:41kitchen
00:52:41It is restaurant ready, that is how you try and get it to leave the pass
00:52:46The caramelisation on it, the seasoning on it, and it is just cooked through
00:52:52It's what chefs, like, try and find every time they cook a piece of protein and you've nailed it in
00:52:58your first mystery box
00:52:59Then we get to everything else and mate, my gosh
00:53:04Between the beautiful sweetness and depth that you've got in your spring onion civis
00:53:09When you incorporate that with the tamarind caramel, which is just spiked with Jane's marmalade
00:53:14That is a plate of food and you, my friend, are one to be reckoned with
00:53:18Mmm
00:53:19I love sweet sour umami
00:53:22Oh
00:53:22Sort of
00:53:23Next level
00:53:24Oh, thank you
00:53:25I've, yeah, I'm inspired
00:53:28I thought the spatchcock was so moist and so delicious
00:53:31And it was seasoned beautifully
00:53:33This spring onion sauce is just incredible
00:53:36Perfectly balanced
00:53:37And then to have that tamarind on top of that was, like, just another explosion
00:53:42I totally lost my cool eating that
00:53:44I was like, in the second I saw you pour that tamarind marmalade caramel
00:53:47I started getting, like, a bit hot under the collar
00:53:49I was like, stop it, Caspar
00:53:53But the taste completely followed through as well
00:53:55I think, for me, the intensity that you managed to get in all of your elements was incredible
00:54:02Loved it
00:54:03I'm gonna coin a new phrase
00:54:04CI for cooking intelligence
00:54:07You have high CI
00:54:11That was such a brilliant plate of food
00:54:14Every single thing on that plate is so well considered
00:54:17And has a reason for being there
00:54:20I don't think you're gonna be going anywhere in a while
00:54:23Well done
00:54:24Thank you
00:54:24Caspar
00:54:28Caspar
00:54:29Thank you
00:54:31Good day, thank you
00:54:35Thank you, Caspar
00:54:38I'm happy to embrace the high CI
00:54:40Well, you know, it might be my trademark moving forward here
00:54:44Yeah
00:54:47Next dish we'd like to taste belongs to...
00:54:50Dot!
00:55:04What have you made?
00:55:05Dot, what have you made?
00:55:08I have made today a celebration of carrots
00:55:10So I've made a carrot ravioli
00:55:13The dough is made of the carrot stems
00:55:17I've done lovely, creamy marmalade sauce
00:55:21Some roasted carrots
00:55:24A little bit more marmalade
00:55:26And then some flaky rainbow trout
00:55:28Sounds more like a celebration of marmalade maybe
00:55:32Yeah, maybe a little bit
00:55:34I've been practicing these since I was a kid
00:55:38But, you know, when I knew I was hopefully going to be on MasterChef
00:55:40I started doing it again on the weekends with my partner
00:55:43And we would kind of watch the episodes and pause it, run to the supermarket
00:55:46Yeah, I've been in prep guys
00:55:48Wow
00:55:48Study
00:55:49And did your partner, did she judge?
00:55:51She judged, so obviously I always want
00:55:56So...
00:56:00I'm going to have a little bit of everything
00:56:04Sorry if I'm a bit slow
00:56:05No, take your time
00:56:12Okay, here we go guys
00:56:28Dot, I think it's pretty obvious that you've been practicing mystery boxes
00:56:31What I love about this dish is it doesn't necessarily feel like it's come from a mystery box
00:56:36I think the over-commitment to the marmalade has actually done you really well
00:56:41There's a lovely sweetness to the whole dish
00:56:43That's really backed up by the sweetness of those roasted carrots
00:56:47And because you've seasoned your dish so well
00:56:49You still get the saltiness
00:56:51There's a lovely hit of pepper at the back
00:56:53That kind of brings everything back into that savoury zone
00:56:57Amazing first effort for mystery box number one
00:56:59Thank you
00:57:01I'm pleasantly surprised at the marmalade with the fish
00:57:03Wasn't sure how that was going to work
00:57:05I like the celebration of the carrots, like you said
00:57:07I think it's a good summer dish
00:57:09And I can still taste the whisky in there, which is good
00:57:11Scottishman can always taste the whisky
00:57:13A Scotsman will always find the whisky
00:57:15Oh yes
00:57:16So well done, so well done
00:57:18The plating was stunning, even the plate choice
00:57:20It just felt like it came from you specifically, which I love
00:57:24We're getting an understanding of who you are as a cook through every dish
00:57:27If I was to say things that you could probably work on
00:57:30Less is more, I feel
00:57:31And that could be something that you'll take into your next mystery box
00:57:34Just because it's there doesn't mean you have to use it
00:57:36Well done, Dad
00:57:37Last one
00:57:38I think she's going to be really good
00:57:46Oh, she's going to be, she's already really good
00:57:48Yeah, yeah
00:57:48She's going to fly
00:57:53Okay, guys
00:57:54Next one to come over is...
00:57:57Next one to come over is...
00:57:58Next one to come over is...
00:58:24It's quite risky
00:58:27I'm just hoping that I've made the right decision
00:58:46Are you not?
00:58:48What have you made?
00:58:49I've made spatch cook with bean puree
00:58:54Cavalinero in the marmalade whiskey jam
00:58:58And then I've made mulberry sauce
00:59:01Shall we try?
00:59:03Sauce up
00:59:08Wow
00:59:08Look at the colour of that!
00:59:10That's pretty deep, isn't it?
00:59:15Wow
00:59:16That looks amazing, Eliana
00:59:17It looks pretty elegant
00:59:18Yeah, like straight out of a bistro
00:59:19The glaze on the spatch cook looks fantastic
00:59:24But how does it taste?
00:59:26Let's see
00:59:26That's the big thing
00:59:27Yeah
00:59:54Eliana
00:59:55Changing your dish from the trot to the chicken
00:59:58I think that was a very good option
01:00:00It is fantastic
01:00:03Your red bean puree
01:00:07I want the recipe, by the way
01:00:08I don't care whatever happens, I want that recipe
01:00:11The kales are just chewy enough
01:00:14The lovely marmalade from Jimmy and Jen
01:00:17Is really effective into your dish
01:00:20Well done
01:00:20Oh, thank you
01:00:22I was a bit disappointed
01:00:24Because it was too small
01:00:27But it was absolutely delicious
01:00:28I mean, the red beans were really great
01:00:30Great balance of the sweet and, you know, salt between the marmalade and that
01:00:35I thought it was an excellent dish
01:00:36I thought it looked great
01:00:37As soon as I seen it put down there, I was dying to try it
01:00:40And every bite didn't let me down, it was perfect
01:00:43Thank you
01:00:44Eliana, correct decision to use this fat cock
01:00:47And when I tasted some of those elements separately, I was like, oh, oh
01:00:51But together, wow, it was dynamite
01:00:54You've done a brilliant job of it
01:00:56You are right up there for Top Dish Girl
01:00:58Woohoo
01:01:01Woohoo
01:01:02Woohoo
01:01:04Woohoo
01:01:05Woohoo
01:01:07Woohoo
01:01:07That was yum
01:01:11Jack
01:01:12I've done a mulberry sponge cake
01:01:14I've put the marmalade in with my mulberry curd
01:01:18And done an Italian meringue on the outside
01:01:20I think it's really great
01:01:22I think it's really delicious
01:01:24It's moist, it's light, it's creamy
01:01:26I love the big mulberries in it
01:01:28And the addition of the marmalade really lifts the flavour of the mulberries
01:01:32I'm feeling super nervous
01:01:35Only ten dishes are going to be chosen to be tasted today
01:01:38And everyone is just amazing
01:01:42Woohoo
01:01:43I've made a marmalade and tamarind carrot cake
01:01:46With a mulberry and thyme ice cream
01:01:50I love desserts that aren't too sweet
01:01:52The cake was moist
01:01:54I think carrot cake was a great idea for carrots
01:01:57And of course the mulberry ice cream
01:01:59I was looking forward to it and it didn't let me down at all
01:02:03Hats!
01:02:04I've made southern fried spatchcock, creamed cavallinero
01:02:08And mulberry and tamarind glazed carrots
01:02:10Fried spatchcock, the cook on it's delicious
01:02:13Really well seasoned, love the flavour in that creamed cavallinero
01:02:18The carrots almost taste pickled to me, it's fantastic
01:02:20So there's a bit of crunch in everything in there, which I love in a plate
01:02:24Good job
01:02:26Hannah!
01:02:27You can just put that there, thank you Hannah
01:02:31I have made a butter cake with a thyme syrup, a mulberry jam and a Swiss buttercream
01:02:39Hannah!
01:02:41That's good cake!
01:02:44The herbs really set it aside from other sort of cakes
01:02:47Really delicious and the mulberries are fantastic, you used them really well
01:02:50I'm taking it home with you
01:02:53I want to be tasted really badly today because I want to be in contention for that immunity spot
01:03:01Alright, only three dishes left to taste
01:03:06Pressure
01:03:09Min, we'd love to taste your dish next
01:03:15Hello Min!
01:03:20Min, tell us what you made
01:03:23I've made an oven roasted tamarind chicken with roasted carrots and sautéed cavalleros
01:03:30The sauce itself has got tamarind and mulberry, some of the marmalade as well
01:03:35Wowie!
01:03:36Okay, now we're playing
01:03:38How did you find that first mystery box?
01:03:41It was just all over the place
01:03:43Especially with the spatchcock and just trying to figure out whether I got the cook right on it or not
01:03:48Do you think you got it right?
01:03:56Honestly, I'm not 100% sure
01:03:59Hopefully it is cool
01:04:01There's no way you would know because that came out with 10 seconds to go and straight onto the plate
01:04:04Yeah, right
01:04:05Yeah
01:04:06Claire
01:04:07Shall we try?
01:04:08Oh, the pressure
01:04:09Okay
01:04:36Oh, come on Min
01:04:41I think it might be perfect
01:04:45No
01:04:46It's definitely cooked
01:04:48It is?
01:04:48Yeah
01:04:49You can breathe again now
01:05:11I mean, it's quite a simple dish
01:05:19But when you do it this well, no one cares
01:05:23I think you've done everything really, really well
01:05:25The carrots are beautifully tender and sweet
01:05:28The cavalleros still has a tiny bit of bite
01:05:31And then that sauce is dynamite
01:05:36It is so, so good
01:05:38It is just chockers full of umami
01:05:41You have used all that salty, sour, sweet to your advantage
01:05:46Well done
01:05:47Thank you
01:05:48I like a good sauce
01:05:49And I would have a shot of this sauce
01:05:53It's so red and so beautiful
01:05:55I expect it to be really sweet
01:05:56Yeah
01:05:57But it was salty as well
01:05:58It had that depth in it
01:05:59It was really good
01:06:00I thought the whole dish was fantastic
01:06:03Your dream is to have sauces on shelves, right?
01:06:05Yeah, sure
01:06:05But I bet you bloody didn't think that you'd have a mulberry sauce on the shelf
01:06:09No, 100% not
01:06:09With marmalade in it
01:06:10Jimmy's marmalade
01:06:11It has to be Jimmy's
01:06:12Mulberry sauce with Jimmy's marmalade
01:06:14Yeah
01:06:15But mate, that is proper good sauce work
01:06:18That comes from love, passion, dedication to the craft of sauce making
01:06:23You've got it
01:06:24Well done
01:06:33Ah, like really, like, you know that's what I want to do?
01:06:37Like making sauces
01:06:38And for someone to say that, it's such a validation of me being able to do something like that in
01:06:43the future hopefully
01:06:45Next up, we'd like to try the dish from...
01:06:50Alita
01:07:00Oh my God
01:07:01Oh my God
01:07:01Okay, she's here to play, she's here to feed
01:07:04I have made you souffle pancakes
01:07:09With a rock star mulberry sauce
01:07:14Yup, we're into that
01:07:16Look at this
01:07:17Oh
01:07:17Look at that
01:07:18It's a piece of art
01:07:20It does
01:07:21It does
01:07:21It does
01:07:22How that mulberry sauce is like splitting out through that custard
01:07:25That looks unreal
01:07:30Okay
01:07:31Okay
01:07:54Allita, that is a very very naughty plate of food
01:07:58I am loving that.
01:08:00What you've done with the marmalade custard
01:08:02and also the, what do you call it, the rock star sauce.
01:08:05Rock star marlborough sauce.
01:08:05I am so here for those elements.
01:08:07You haven't overthought it.
01:08:09Three elements there and they are absolutely peaking.
01:08:11I think you've done a smashing job.
01:08:13Thank you, Andy.
01:08:14The rock in the marlboroughs just was a perfect balance.
01:08:18And I love that the marlboroughs are the style.
01:08:21I like the thyme in the custard too.
01:08:23And the marmalade in there, a stroke of genius.
01:08:26I'm glad we thought of it.
01:08:27Yeah.
01:08:28Good to hear you.
01:08:29Who?
01:08:30Yes.
01:08:31Guess what?
01:08:32What?
01:08:33I am flabber.
01:08:35Gusted.
01:08:37Custed.
01:08:39Oh, oh.
01:08:40Flabber is gusted.
01:08:42Gusted.
01:08:43This is really good.
01:08:45It's excellent.
01:08:47Well done, Ali.
01:08:47Thanks, well done, Ali.
01:08:55This is going to be the final
01:08:58dish that we're tasting today.
01:09:00The biggest risk that I took was not using the marmalade, but I'm really good at trusting
01:09:06myself.
01:09:07I know that this dish is delicious, so I'd love if my dish was tasted today.
01:09:13I want to get tasted today.
01:09:16I want to be that top dish today so badly.
01:09:20I really, really, really don't want to cook in tomorrow's elimination.
01:09:26We'd like to taste your dish.
01:09:42This is going to be the final dish that we're tasting today.
01:09:49The last dish we'd like to taste was made by Annabelle.
01:10:13So, Annabelle, what have you done?
01:10:15I have done a cured rainbow trout with a mulberry and marmalade vinegar.
01:10:25There you go.
01:10:27Yes.
01:10:28And some chicken skin salt.
01:10:31And then some ricotta on the plate as well.
01:10:33Wow.
01:10:35Shall we try?
01:11:02It's just fantastic.
01:11:06Delicious.
01:11:07What I like very much is the combinations of so many things.
01:11:10The saltiness, you've got the sweetness, you've got the crunch, and your ricotta has character
01:11:15too.
01:11:16So, I can't wait to hear everybody else, but I love it.
01:11:20Thank you so much.
01:11:22I think it's the most delicious cured fish I've ever had.
01:11:26Oh.
01:11:27Wow.
01:11:28Whoa.
01:11:31What?
01:11:33That means a lot.
01:11:34Because I actually follow you on Instagram.
01:11:36And when Jimmy was in hospital and you were bringing him in food every single day, I'd like
01:11:41check my Instagram and be like, oh, oh, oh, oh.
01:11:43I know hospital food sucks.
01:11:45So, that's like.
01:11:47This is delicious.
01:11:48The chicken skins, they strike a genius with it.
01:11:50The vinegar is excellent.
01:11:52I think it really balanced the fish.
01:11:53Excellent dish.
01:11:54I would eat this every day.
01:11:56Oh, yeah.
01:11:56Every single day.
01:11:57Thank you so much.
01:11:59It's pure talent.
01:12:07That is the biggest compliment I have ever received for my cooking.
01:12:13I am just, like, on cloud nine.
01:12:22You're very first mystery box was about celebrating the joy of home cooking.
01:12:31You all poured your heart and your soul into it.
01:12:33And it could taste it in the food.
01:12:34Well, let's say a huge thank you to our special guests.
01:12:38Give it up for Jane and Jimmy Barnes.
01:12:50We only tasted the 10 most appealing dishes.
01:12:56But it was still a hard task to pick the winner.
01:13:00There were a few of you who really impressed us.
01:13:03If we call your name, please step forward.
01:13:08Eliana.
01:13:10Eliana.
01:13:18Casper.
01:13:28And...
01:13:36Annabelle.
01:13:44It was close.
01:13:47But.
01:13:50The one dish we couldn't go past
01:13:55was cooked by
01:14:01Casper.
01:14:11I had my hopes, but hearing my name being called out,
01:14:14incredible, super stoked.
01:14:16Sort of validated that I do know what I'm doing here
01:14:19and that I deserve to be here.
01:14:21Casper, that dish was high C.I.
01:14:26The pressure is now off you, Casper.
01:14:29Tomorrow you'll be watching from the gantry
01:14:31while the others battle it out.
01:14:35For the rest of you, sharpen your focus.
01:14:40Because the first elimination is the toughest.
01:14:47Tomorrow night
01:14:49someone's going home
01:14:50already.
01:14:52Whoa.
01:14:53I am sweating bullets.
01:14:55I want to be in this picture so bad.
01:14:57I'm not going home today.
01:14:59And
01:15:00whose dish
01:15:02astonishes the judges.
01:15:06O-M-G-E-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y
01:15:10-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y
01:15:11-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y
01:15:11-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y
01:15:11-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y
01:15:13-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y-Y
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