- 2 days ago
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🛠️
LifestyleTranscript
00:00.
00:20Go on, you lot!
00:23Today is a good day.
00:25Woo!
00:26It's a cold butt.
00:28We walk in and there's a big box covered in a gold cloth.
00:33Don't know what it could be.
00:35Just have to wait and see.
00:37Ooh!
00:40Morning, everyone!
00:41Morning!
00:43Welcome back to the MasterChef kitchen.
00:46Yesterday, we told you today was an immunity challenge.
00:50But, what we didn't tell you, this is no ordinary immunity battle.
00:59You will be fighting...
01:01What's under there?
01:03Oh.
01:04Cricket.
01:05The winner of today's challenge will be taking home...
01:15..an immunity pin!
01:18Woo!
01:19Woo!
01:21Woo!
01:23Woo!
01:24Woo!
01:25Woo!
01:25Woo!
01:26Much bigger than I thought it was gonna be.
01:28It's, like, cute.
01:29Big bit of bling.
01:30I love it.
01:31Just right here.
01:32Thanks.
01:33An immunity pin is a game changer in this competition.
01:37It has the power to take you far.
01:40But this season, the power will work a little differently.
01:44What?
01:46Whoever goes into an elimination wearing an immunity pin...
01:50..must choose whether they play it after they know the challenge...
01:54..but before the cook has started.
01:58Oh!
01:59OK.
02:01Great twist.
02:02Yes.
02:02This week, we've been celebrating viral food sensations.
02:06Today's guest has racked up millions of views across his social media.
02:11He's known for his non-fussed approach to delicious food...
02:15..as well as for his incredible style.
02:18He isn't just beloved online.
02:20He is also beloved in this kitchen.
02:23Oh.
02:23Please welcome...
02:26..the one...
02:29..the only...
02:30..MasterChef alumni...
02:33Connor!
02:35Woo!
02:36Woo!
02:38Woo!
02:41Woo!
02:42Honey!
02:42I'm on!
02:44Go out there!
02:45Feels awesome!
02:46It's a fabulous event.
02:48Woo!
02:49Woo!
02:50Woo!
02:51Hello everybody!
02:52Woo!
02:54I love this card!
02:56I love this card!
02:58Oh my God!
02:59He's exactly how I imagined him to be.
03:01Colourful and bubbly and incredibly well dressed.
03:06He's one of the best dressed people I know on social media.
03:09And he didn't disappoint.
03:12Hello!
03:16Welcome back to the MasterChef Kitchen card!
03:18Thank you so much.
03:19This is so cool but also scary.
03:22We're on entrance, yeah?
03:23Hey!
03:25Lydia, you were absolutely static when he walked in.
03:27Oh yeah!
03:28This is so great!
03:29Like, I was literally just watching the one where you put the holes on the net and you've deep-fried
03:34the...
03:35And you're just so colourful and I'm so excited to meet you.
03:41Jackie, tell us what you like about his cooking.
03:43Oh my gosh.
03:44I love all of Khan's cooking.
03:46It's just so approachable.
03:47You make it so fun as well.
03:49I love Khan so much.
03:51I'm so excited to be standing so close to him.
03:55Khan, what is it like stepping back into this beautiful place?
03:59I'm nervous.
04:00I'm excited.
04:01I feel like I'm going to get eliminated for the third time.
04:05I've got a feeling you've been dying to be on this side for a challenge.
04:08Yeah, 100%.
04:10It's revenge.
04:12It's revenge?
04:13No, don't take it out on us.
04:18Khan did not come here empty-handed.
04:21He has a cloche with him and I'm just so excited to see what's under it.
04:26Khan, I reckon they're all itching to know what you've got under that cloche.
04:30What's under here absolutely blew up for me online.
04:33It was something really simple.
04:35I started it just for fun.
04:38I didn't have any idea it was going to go so viral.
04:40It is also something everybody loves.
04:44Today, I want you guys to make me your version of an epic...
04:51Sandwich!
04:59Yes.
05:01The sandwich challenge.
05:02And I'm not doing it.
05:07Pretty shattered about this one.
05:09Vinny's crying.
05:12Vinny's in tears.
05:13The sandwich does need one more thing to finish it off.
05:17Ah!
05:19Chopsticks!
05:21Because for me, the best sandwiches are about the cross section.
05:26Oh, wow!
05:28Ta-da!
05:33The bokichi!
05:35Oh, my Lord.
05:38Okay, guys.
05:39You have 60 minutes to make any kind of sandwich that you like.
05:47The pantry is full of anything that you can dream of.
05:52Including the kind of bread that you cannot make in one hour.
05:56Phew!
06:00We want your sandwich to be incredible.
06:04Fantastic.
06:05When I taste your sandwich, I want a discotheque down my bouche.
06:11For those who don't speak French, bouche is mouth, okay?
06:18Discotheque in your bouche.
06:19I don't know.
06:20Just keeping it clean.
06:21I feel it for you.
06:23Shake it out, shake it out.
06:25Because I love you.
06:28No?
06:29Okay.
06:31Well, I'll come back to you.
06:36I feel it for you.
06:39I still love that sauce.
06:42Flavor, flavor, flavor is what John Christophe was trying to say.
06:45He wants a disco in his bouche, which means, to me, he wants flavor.
06:50Listen, guys, we want fun.
06:53Whoever make the best sandwich will have the privilege to put this amazing shining pin on their chest.
07:01So, is this something you want to fight for?
07:04Yeah!
07:05Are you sure?
07:06Yeah!
07:07Yes!
07:08Yes!
07:08Yes!
07:09Good.
07:12So, Chef Ghan, can you tell us any advice you can give them, please?
07:17Playing it safe today is not going to win you that immunity pin.
07:19Like, there's no elimination today.
07:22Go crazy.
07:23Have fun.
07:24Go wild.
07:24I want something amazing from you guys.
07:26I hope you guys are ready to fight for that pin, because your time starts now!
07:32Woo!
07:34Go!
07:35Have fun!
07:36Yay, yay, yay!
07:42Can I go in?
07:43Yeah, go!
07:47I'm very excited for this challenge today.
07:50I'm going to do everything I can today to make my sandwich delicious and mind-blowing, so I can wear
07:58that pin with me.
08:03I think something super, like, decadent, really, like, bougie. I know Khan loves a bougie snack. I see it all
08:11over social media, so I'm going to try and play into that today.
08:21Well, Khan, there are not many people that would come in and outshine the specimen that is an immunity pin,
08:29but you may well just do that.
08:31Thank you so much for coming in and setting an epic challenge for someone to try and pin that on
08:36their chest at the end of the day.
08:38What are you hoping for?
08:40A lot. A sandwich, for me, can go in so many different directions, right? There's, like, texture that's involved and
08:45there's flavour, but I think texture's one of the biggest ones.
08:47I don't think people think about it, but when you bite into a sandwich, there's always something crunchy, something soft,
08:51like, there's sometimes something chewy, right?
08:54There's so many different ways that this could go.
08:57Obviously, flavour is king, but then I want it to be assembled well. I want every mouthful to have every
09:04single part of the layer in there. And for me, texture and acidity is really important.
09:09The final question, though, if I stole that pin, do I come back to the competition?
09:13LAUGHTER
09:14Hey, give it a go, Carl.
09:20To get the immunity pin would be, like, the absolute coolest.
09:24I like things that are shiny, so I would love the opportunity to put that on my apron, yes.
09:29I'm so ready to enjoy this cook today, especially seeing there are no negative consequences. Nothing to lose, everything to
09:38gain.
09:40My family is of Greek heritage, so in my head I'm giving myself an advantage by picking Greek flavours.
09:50Do you think she's doing moussaka?
09:52Maybe.
09:53Mmm.
09:54She's got all the veg.
09:55Yeah.
09:55She's got eggplant, she's got capsicum, she's got tomatoes, and then she's got the mince there, too.
10:04Lydia!
10:05Oh, hi!
10:06Okay, how are you?
10:07How are you?
10:08Such a fan, pleasure to meet you.
10:10Oh, my God, can I give you a hug?
10:11Oh, my God, please do.
10:12I'm going to sneak over.
10:14Hello!
10:14Oh, my God!
10:15Oh!
10:17Okay, go back to cooking.
10:18I'm sorry, I'm sorry.
10:19Okay, okay.
10:20Have we got happy Lydia today?
10:22We do have happy Lydia today.
10:24What are you making?
10:24I'm doing a moussaka-flavored...
10:28Gorgeous.
10:29My fave.
10:30Inspired.
10:31Inspired.
10:31So I'm going to try to roll the mince in the eggplant.
10:36Gorgeous.
10:36Crumb it and fry it and put a crunchy fried-y thing in there.
10:40Oh, wow.
10:41Possibly.
10:42Right.
10:43That's cool.
10:43So it's almost like a moussaka parmigiana.
10:46Yes, yes.
10:47I like this a lot.
10:49And it's just whether this all comes together the way you want.
10:51Yeah.
10:51But it smells beautiful over here.
10:53Oh, thank you.
10:54We'll leave you to it.
10:55Thank you very much.
10:5860 minutes is not a lot of time for a MasterChef-worthy sandwich.
11:04It'll have eggplant, some capsicum, um, cheese.
11:11And if I make a really nice tomato sauce to go with it, I'm hoping I'll have enough time
11:17to do that.
11:18In order to get that pin, I'm going to have to cook my heart out.
11:22I'm going to give them the best cross-section they've ever seen.
11:26Ah!
11:27Oh, dear Lord.
11:28Okay.
11:31Hi, Annabelle.
11:32Hi, Con.
11:33What are you making?
11:33I'm going to do a steak fritz baguette with an entrecote sauce over it.
11:39So, yeah, I've had this before and I, like, loved it.
11:43I've never made it on a baguette before.
11:46Okay.
11:46But I thought today's the day to pull it out.
11:49That's really exciting because there's a place called entrecote in Melbourne.
11:52Yeah.
11:53And they make this for AO and I'm obsessed with it.
11:56Really?
11:56I'm obsessed with it.
11:56It's one of my favourite things to get at the tennis.
11:58Yeah.
11:58So I'm really excited to see.
11:59Oh, they do it on a baguette?
12:00Yes.
12:01Oh, damn, I thought I was really original and I guess not.
12:04It's very classic.
12:06Yes.
12:06Yes, it is.
12:07It looks quite spectacular, that beautiful green sauce, the, like, perfectly cooked steak,
12:11the crispy chips.
12:12Yeah.
12:13So you're talking about multiple pressure points there?
12:15Yes.
12:15Yeah.
12:16Crispy chips, perfectly cooked steak and that sauce has to be banging.
12:19Yeah.
12:20All right, make it great.
12:21All right, thanks, guys.
12:22Good luck, Annabelle.
12:23See ya.
12:24I need to make sure that I nail every single element today, otherwise that pin, I'm going nowhere
12:29near it.
12:32Come on, Hannah, girl.
12:36An immunity pin is just like a lifeline.
12:39It's like, get out of jail, free carding monopoly, but for Masterchef.
12:42So I do want that pin today.
12:44We all want it and we're all going to try hard for it.
12:47Straight away, I'm kind of thinking about when I went to Italy last year and the sandwiches
12:51that I lined up for that are viral.
12:55Today I'm going to make a Nduya chicken sandwich.
12:58I'm going for that real, like, Italian sandwich vibe here.
13:02I've gone back to Nduya because it's one of my favourite things.
13:06Chicken because I love chicken and I'm starting to build these flavour profiles in my head up.
13:11Hey, Hannah.
13:12Hello.
13:13Hi.
13:13Tell us what you're making.
13:15I'm going for the classic Italian type sandwich because that's leaning into what I love.
13:19Okay, so you've got some capsicum charm here.
13:21Yeah, I'm going to go, I'm going to just go.
13:22Is that brining?
13:22It's brining.
13:23I'm just going to go as hard as I can on flavour to make sure every element packs a punch.
13:27I've got a Nduya glaze to go on my chicken.
13:30Go on, Chef.
13:31So how are you going to cook the chicken?
13:32I want to go hard on the pan, but I want to get a nice crust on there as well.
13:36And then it's going to be glazed afterwards with this.
13:39What do you think about just glazing something for a sandwich?
13:45Obviously a good sauce is very important, right?
13:48Yeah.
13:48So just a glaze, it depends on how much is going to be left over on that piece of protein.
13:52But also, just think about when you eat it.
13:53What do you want?
13:55So think about whether you should spend your time making that glaze or trying to inject
13:59that flavour into a sauce.
14:02Okay?
14:03Yeah.
14:03You've got 60 minutes.
14:04We want to taste it.
14:05Yeah.
14:06Yeah.
14:08Okay.
14:10Panicking now.
14:21The more I work in this kitchen, the more I'm realising, listen to when the judges make a comment.
14:26Maybe just glazing a chicken isn't enough flavour infused into the chicken.
14:31I guess if you're going to call it and then do your chicken, you need to be able to taste
14:35it.
14:36The glaze might not be enough.
14:39It's like flavour for the sandwich.
14:41I need to change this into a sauce.
14:43I've just got to get this chicken on and then really work on this sauce.
14:47So with every bite, you're getting that flavour through that chicken.
14:50It's all about that flavour.
14:54Come on, Jackie.
14:57I'm a little bit of a risk taker and today I really want to see how far I can push
15:02it.
15:02Jackie, what are you making?
15:04I'm going to do a bulgogi Philly cheesesteak.
15:06Nice.
15:07That sounds so good.
15:08Bulgogi Philly cheesesteak, yeah.
15:10Yum.
15:11So bulgogi beef is a dish traditionally from Korea.
15:14Usually it's served with rice, with sides or at Korean barbecue.
15:18A Philly cheesesteak is a classic American burger.
15:20It's packed in with onions and cheese.
15:23It's a pretty epic combination because you'll have the punchy flavours of the bulgogi beef,
15:28but the coating of the cheese in that hot dog bun will give it some creaminess.
15:33Jack, Jack, Jackie!
15:35How are you going?
15:37Tell us, tell us, what are you doing?
15:40Yes, so I am making a bulgogi Philly cheesesteak.
15:43Oh!
15:44Yes.
15:45Girl!
15:46Good idea.
15:47This is cool.
15:48So what have we got on so far?
15:50You've got some onions and capsicure pudding.
15:52Yeah, we've got them caramelising.
15:53This is going to be like a kimchi mayo, so it'll be a bit of like a spicy kind of
15:57spread.
15:57And then the bulgogi.
15:59Well that smells good.
16:00So we've got soy, garlic, ginger, all the aromats, a bit of an apple as well for sweetness.
16:04Yeah.
16:04I like it.
16:05I really, really like it.
16:07So I think it's straightforward deliciousness, but is there anything in there that you're adding
16:13that's kind of a little bit left of centre that's going to give us a bit of fresh crunch or
16:17some texture?
16:19Just think about it.
16:21For me, that's not anything that's missing in there.
16:24This cook is so important.
16:26An immunity pin is up for grabs.
16:27If the judges bite through the sandwich and it doesn't have that crunch element today,
16:31it's just not going to be what they're looking for.
16:33I want to make sure that I nail this sandwich.
16:36If you want that pin, you're going to have to think big.
16:4040 minutes to go!
16:43That was so fun!
16:45That was so fun!
16:46That was so fun!
16:50That was so fun!
16:51Come on Aliana.
16:53Growing up in Estonia, I didn't really eat sandwiches.
16:56First of all, Russian sandwiches are open sandwiches.
16:59So you have one piece of bread, some cheese and some meat on top of it.
17:04That's it. It's so boring.
17:06So I feel like I only learned how to make sandwiches living and travelling in different countries.
17:12I love Italian sandwiches that have a lot of freshness to them.
17:17So I'm going kind of like Italian, something that I normally love to eat.
17:21Hi Aliana!
17:23Hi!
17:23Hi!
17:24Oh my gosh, hello!
17:26This looks all very beautiful. It looks very Italian.
17:29Yes.
17:29What are you liking?
17:30Okay, so I'm definitely Italian.
17:32Uh-huh.
17:33No, I'm not definitely Italian.
17:34I'm Russian.
17:35I'm actually Russian, but I'm going Italian today.
17:37So I'm brining some chicken.
17:39I'm going to then like marinate it in some yogurt just really, really briefly.
17:43And then I'm going to make some pesto with basil, mint and pistachio to go with it.
17:49And I'm going to put some stretcher teller throughout.
17:51A little bit of pickle because pickle needs to go and everything.
17:55We have a lot of different layers of flavour here.
17:57Mmm.
17:57That's what I'm reading into it.
17:59But I'm really excited by it.
18:01Mmm.
18:01I think this is cool.
18:02I had a sandwich very similar to this when I was in Sicily last year.
18:09This is very fun.
18:10Yeah.
18:11This could go either way.
18:11It could be a lot or it could be absolutely perfect and you can smash it out of the pot.
18:16Look, we did tell them to go big.
18:18Yeah.
18:18So let's just leave them to go big.
18:20All right.
18:20Good luck.
18:21Go big.
18:23Oh my gosh.
18:24Can just said that he had similar one in Sicily.
18:27This is exactly where I'm going with this idea.
18:30So I just need to execute and make sure I take them to Sicily.
18:34I'm really hoping I'm going to get the immunity pin today.
18:38I'm going to fight.
18:39I'm going to make my food really, really delicious.
18:42Come on, Uncle Min.
18:44I want the immunity pin more than ever.
18:47I'm still a bit, you know, up and down in the kitchen.
18:50So having an immunity pin would probably help in terms of calming my nerves a bit when I'm cooking.
18:57I'm going to do a curry chicken version.
18:59Something called Roti John.
19:01So Roti means bread.
19:03And John is just a name.
19:05I don't know why.
19:06But essentially, it's normally just a very soft hot dog roll that's filled with curry.
19:13It's a very saucy, messy sandwich.
19:16And then it is finished by cooking an egg omelette and wrapping it in an egg omelette.
19:22I'm getting all the aromads cooking the curry.
19:25What I want in my sandwich is obviously a really good curry.
19:29The curry leaves just went in.
19:31Yeah, I know.
19:32The smells.
19:33The smells both.
19:35Curry leaves just get me.
19:37Yeah.
19:38So that's really important because if I don't get the curry right, then it doesn't matter what else I do.
19:44I'm not the kind of cook who follows recipes.
19:48A lot of times it's just based on feel or what we call aga aga.
19:55In Malaysia, aga aga translates to guesstimation.
19:59So every time you ask a Malaysian, can I get a recipe?
20:02It's always, I can give you the ingredients, but I can't give you exact measurements because everything is aga aga
20:09or guesstimate to taste.
20:12Keep fighting for that immunity pin!
20:1430 minutes to go!
20:16Let's go everybody!
20:21I'm stressed.
20:26Hi Aaron!
20:27Aoife, how are you going?
20:28How are you going?
20:29Are you going for a bit of a banh mi kind of inspo?
20:32I'm trying to marry the banh mi bread with a shrimp po-boy.
20:36Oh!
20:36Yeah.
20:37Oh my god, I love that we both just did that at the exact same time.
20:40So I've got like just some fresh veg here that I'll dress up in a sec.
20:43And then we've got the shrimp that'll be dredged in some seasoned flour with all those spices.
20:47And then I'll be making the mayo with some prawn and oil, some lime and some of the spices as
20:51well.
20:51I feel like there's a lot here to do.
20:52Yeah, there is.
20:53Deep fry is on, so that's a good thing.
20:55And yeah, I've got some work cut out for me.
20:57Yeah.
20:57I'm very excited about that.
20:58I'm hearing a sharp flavour difference, light, acidity.
21:03It's making me quite happy.
21:07Fried prawns, giant fried prawns in a sandwich is always going to look good and it's always going to taste
21:11good.
21:12But I need to nail the cook of the prawns.
21:14I want these like giant prawns and they're all fried and crispy.
21:18Got to have a crunch, got to have a crisp, but also be relatively light.
21:22That's an exciting sounding sandwich.
21:25I really want that pin.
21:26I hope it shows, you know.
21:27I'm really going to fight for that pin.
21:28So fingers crossed I can get into it.
21:31And new bread, crumb and new bread, crumb and new bread.
21:35Ha, ha, ha, ha, ha.
21:38Okay.
21:39Crumb and new bread.
21:40Crumb and new bread.
21:42Of course, let's take a second one just in case.
21:44And crumb.
21:45I can't wait for crumb anymore.
21:47Where would it be?
21:48Oh, there it is.
21:50Panko will do.
21:52Panko, I found it.
21:54I found it.
21:56Ha, ha, ha.
21:57Ha, ha, ha.
21:58Run, Lydia.
21:59Come on.
22:00Ha!
22:01I'm making a musaka inspired roulade sandwich.
22:05Put you in there.
22:07Let's put a little bit of...
22:09Yeah, why not?
22:10Put a little bit of herb in there.
22:13I'm going to roll musaka flavours into an eggplant with some mince spiced up.
22:18Just roll it and put that whole crumbed roulade in a sandwich.
22:23Crumbing and frying this roulade, it's the textural element that is needed to make this sandwich balanced.
22:31And who doesn't like things that are fried?
22:35So Khan can have his cross section and Jean-Christophe can have his discotheque.
22:44Sandwich day is a great day.
22:46There are so many interesting sandwiches out there.
22:48What are we loving?
22:49Lydia, guess what?
22:51She's doing a moussaka with eggplant.
22:53Yes.
22:54In a sandwich.
22:55Cool.
22:56Jackies.
22:56Jackies.
22:57It is the bulgogi beef cheesesteak.
23:00Oh, that's right.
23:01Interesting.
23:02Oh, I love that idea.
23:03It makes sense.
23:04It makes so much sense.
23:05Yes.
23:05The only thing is, for me, she's not really putting anything else in there.
23:10So it's just going to be sort of like that...
23:11Meat and cheese.
23:12Meat and cheese.
23:12Classic Philly cheesesteak.
23:14Yeah, but I want something fresh.
23:16I'm excited about Min's rotijan.
23:19Yeah.
23:19I think it's going to be incredibly tasty.
23:21You know, beautiful curry chicken wrapped in an omelette.
23:26For my curry chicken rotijan, the appeal of it is that it doesn't look like a sandwich.
23:33What you will see is an egg that's wrapped around something.
23:38You only reveal a sandwich once you cut into it.
23:42Let's go, Min.
23:43Oh, nice, Min.
23:44Oh, yeah.
23:45Let's go, Manny.
23:46Wow.
23:47Omelette is really important because it just needs to be thick enough where a hole is
23:52in the structure, but thin enough that I could roll the entire sandwich in it.
23:57Yeah, nice, Min.
24:00The judges are hovering around looking at me and I'm trying to get this omelette out.
24:05I know it's breaking.
24:07Flip it upside down.
24:18Somehow I've messed up the omelette.
24:21If I try to wrap it, it's just going to fall apart.
24:24So I'm going to have to redo it.
24:26Why am I so stressed?
24:29When you know you're cooking for an immunity pin, it has to be spot on.
24:56I'm not happy with my omelette.
25:00So I'm going to have to redo it.
25:04Hopefully, I'll get it done properly this time.
25:06Work that egg, Uncle Min.
25:08This is my chance for an immunity pin.
25:10Come on, Uncle Min.
25:11So I want everything to be perfect.
25:16Come on, Annabelle.
25:17I'm doing a steak frit baguette today with like an entrecote sauce.
25:21I really, really want to win today.
25:24Like real bad.
25:25Extremely bad.
25:27For my elevated steak sandwich, although it's simple and there's three elements,
25:31every single element needs to be executed perfectly.
25:34What makes a really, really good entrecote sauce is the perfect balance.
25:39So it's super green, super herby.
25:41We've got sage, basil, parsley, Dijon mustard, Worcestershire, anchovies, nutmeg, black pepper
25:47and an egg yolk.
25:51Is that fish sauce?
25:52No, I put anchovies in.
25:54Ah.
25:55It tastes yum.
25:56It's not too rich.
25:58I'm really happy with it.
26:01For my steak, the plan is to serve the steak sliced on the sandwich.
26:06The pink in the steak has got to be popping.
26:08So the steak should be rare, medium rare.
26:12I feel it good.
26:14I need to get my chips in the froth, but everything will come together in the end, I think.
26:22Today I'm making my spin on a shrimp po' boy.
26:25So far, I'm actually, I feel like I'm in control and my sauce is coming together nicely.
26:29I really want this sauce to hit.
26:30Like, it can't just be your average spicy mayo.
26:33It's got to, you know, really carry the sandwich.
26:37All those flavors meld well together.
26:38There's crunch, there's bite, there's zing, there's freshness.
26:41So yeah, really hoping that all comes through.
26:44The sandwich has got to stand out.
26:46So I need to nail the cook of the prawns.
26:48Deep frying them to get that really crispy texture.
26:51But then also to protect the meat on the inside to keep them quite juicy as well.
26:56I have deep fried prawns before and generally the ones that I use aren't actually that big.
27:01So it only takes around like three to four minutes.
27:05It's just, just done.
27:07I just cut through the prawn and I think it's just a little bit opaque.
27:09So I'm just going to splash it in there for another 30 seconds.
27:11It should be good.
27:13Hopefully they're perfectly cooked.
27:15Fingers crossed.
27:17No soggy bottoms.
27:19Only ten minutes to go.
27:24I love it.
27:25I love it.
27:26Good morning everybody.
27:28Nice work guys.
27:31Got a lot to do in a short amount of time.
27:33I'm just working on my Nduya sauce.
27:36I just want you to start sucking that up.
27:38I've got a little list going through my head like this.
27:42And I'm ticking off one thing after another.
27:44I'm getting there.
27:45Hello.
27:47Hello, hello.
27:48So what's going on with this Nduya process?
27:51Are we glazing, are we saucing, are we doing both?
27:53So instead of glazing the chicken as it comes off,
27:56I actually chop the chicken and then lightly toss it in the glaze.
27:59So that's sort of every bite you're getting that flavour through that chicken.
28:01So it's a sauce place?
28:02It's a sauce place.
28:06I didn't really eat sandwiches growing up.
28:09So we're going to Italy, we're going Mediterranean, and we're going big.
28:15Come on!
28:17Taste everything, girl!
28:19I'm really happy with my pesto.
28:22Orange works really well with basil and mint and pistachios.
28:26My chicken is juicy.
28:28Time to start assembling my sandwich.
28:29Today I'm using ciabatta bread.
28:32So the first thing is the salad with grapes and rocket and a little bit of olive wool.
28:38Putting grapes in, girl!
28:39Crazy!
28:40I'm adding strichetella cheese in my sandwich because when it's merged together with the pesto,
28:46it almost creates this new sauce that's like cheesy and it's nutty and it's vibrant and delicious.
28:52You do it, Aliona.
28:55I'm looking at Aliona's and it is massive.
28:58If I went to a restaurant and got that, I'd probably be pretty happy.
29:02I'd probably expect to also pay about 40 bucks for it, but it's still looking good.
29:06I mean, it looks really massive.
29:09It certainly looks inviting.
29:10I think it's going to be enough for all the judges.
29:14I can't wait for a good sandwich.
29:16Five minutes to go!
29:24Tasting good?
29:25Happy?
29:26Yeah.
29:26Great.
29:27I need to start assembling my sandwich so I can actually grill it with the cheese on top.
29:32The flavour of the bulgogi is really good.
29:33A heavy sandwich like this needs a bit of freshness.
29:38So I'm thinking about how to add extra crunch lid.
29:41I see the apple.
29:43I see the kimchi.
29:45And I think those bits could work to add a bit of extra crunch.
29:49I think it takes it to the next level.
29:52But it's not a Philly cheesesteak until the cheese is fully melted across the sandwich.
29:57Straight on the top.
30:00As hot as possible.
30:02No time to loaf around!
30:04Three minutes to go!
30:06Woo!
30:07Of course, guys!
30:08Three minutes!
30:10You've plated up, guys!
30:14I'm starting to think that maybe this immunity pin could be within my realm.
30:19The roulade is sitting tall and proud.
30:23The flavours of eggplant and capsicum and cheese and minced lamb pair well together.
30:30So I can't see why they won't pair well between a piece of bread.
30:37Hannah's got to get it on the plate.
30:39Come on, Hannah, girl.
30:40My sandwich needs to have the best cross-section.
30:43My chicken, my pickled onions, my red capsicum, rocket, and my chicken skin.
30:50You should be able to see defined layers, defined colours all piled up.
30:55And you should be able to cut it and it stays together.
30:59If you want this pin, stack it and get on the plate!
31:03One minute to go!
31:04Come on, Hannah!
31:06Come on, Hannah!
31:06Come on, Hannah!
31:07Come on, Hannah!
31:11Oh, Min, that's looking unreal, mate.
31:13Sandwich wrapped in omelet.
31:16So good.
31:17Min, you're a visionary.
31:2130 seconds left!
31:25Push, guys, push!
31:27Come on, Jackie!
31:28My glasses.
31:30Moment of truth.
31:32I open the oven.
31:33I look at the cheese.
31:34It's melted.
31:34I'm so happy with it.
31:35And I just need to get it on the plate.
31:38Okay, guys.
31:39My push is ready!
31:4310, 9, 8, 7, 6, 5, 4, 3, 2, 1!
31:53Woo!
31:58Woo!
32:02Woo!
32:03It's so good, Min.
32:05Min, mate, that looks unbelievable.
32:09Well done, Aluna.
32:10It looks so good.
32:12Yeah, man.
32:12So fresh.
32:13I love sandwiches.
32:15I know a thing or two about them.
32:16Ooh!
32:17Oh!
32:18Good job, girl.
32:20Those sandwiches all look so good.
32:21I think it's going to be really hard for the day.
32:23for judges to decide who wins the pin today.
32:33We asked you to make us an epic sanger
32:36worthy of that immunity pin.
32:39Let's see how you went.
32:41The first dish we'd like to taste belongs to...
32:44Lydia!
32:50Here she comes.
32:54That's a monster.
32:57Lydia, you've got a little bit of a strut to your step today.
32:59I love it.
33:02I have made a...
33:04Moussaka-inspired sandwich.
33:07Wow!
33:08So I've spiced up some lamb, baked the eggplants and some capsicum,
33:13and then just rolled them up and the intention was sort of to crumb them
33:18and give you a nice cross-section if I could.
33:22And then the cheese, sort of the saganaki cheese down the bottom.
33:25And I just made a little fresh tomato sauce as well.
33:28Is it delicious?
33:30I think it is, yes.
33:31Alright, but let's find out.
33:39I can see all the layers. I'm very excited about this.
33:44Dice right in?
33:45Yeah, go for it.
34:09Dice right in?
34:11Yeah, go for it.
34:12It's kind of a little bit dirty.
34:13Like, it's a little bit naughty.
34:15But, oh my God, it is so satisfying.
34:18It's not funny.
34:19The beautiful hint of oregano, like, throughout the whole thing is spot on.
34:25I love the saganaki and, like, the caramelisation on that thing.
34:29It feels like every time you just focus on flavour, you deliver.
34:34I just feel like you need to remember that in every single cook.
34:39Nice work, Lydia.
34:41Lydia, moussaka is my favourite Greek dish.
34:44I love it.
34:45I make it all the time.
34:46And I thought, she's going to be hard pressed getting that into a sandwich
34:49because there's quite a lot to do.
34:51But you've done it.
34:52It's so lovely.
34:53And it has that sort of comforting bite about it.
34:57Like, when you scoop through a moussaka, but in sandwich form
34:59because you have picked the right bread.
35:01Well done.
35:02You've got that salty cheese at the bottom.
35:04You get that meatiness from the lamb, of course, and that richness.
35:07But then the thing that I really love is the sweetness
35:10that you've gotten out of those peppers.
35:12And it's just oozing into the bread in such a beautiful way.
35:16You've done a really wonderful job here.
35:19I think that it's really well balanced.
35:21All the layers are there.
35:22It's really well constructed.
35:23I love moussaka.
35:26I love saganaki.
35:27I love the sweetness that you're getting.
35:29Really, really good sandwich.
35:31There is actually a party going on in my mouth since I've eaten your food.
35:35Excellent.
35:36You got my vote.
35:41I created a discotheque in Jean-Christophe's bouche, so I'm so happy.
35:48That was the best feedback.
35:52Next sandwich we want to taste belongs to Alyona.
36:08That looks super generous.
36:11Very hefty sandwich.
36:13Looks like an entire garden.
36:15Imagine you're in a cafe and that thing pops down.
36:17So what is on this?
36:19It's like a summery Italian sandwich.
36:23There is some chicken marinated in some yoghurt.
36:26And then there is some rocket with grapes, some pesto with pistachios and some pickles.
36:32Well, on looks, you have just thrown the absolute kitchen sink at it, so I hope it tastes good.
36:38Let's have a look.
36:41Look, I was in Italy last year.
36:43I was in Sierra Cruz and I did have a sandwich that looked this chocoblock.
36:46So I think that this is very Italian.
36:49So from looks point of view, yes, it's loaded, but I'm kind of into that because I definitely have something
36:54this size in Sierra Cruz.
36:56Hundreds?
36:57Would you rather it be smaller?
36:59More is more.
37:02The cross section is definitely there.
37:05You can see the chicken, the pesto, you can see the nice cheese, the grapes and the rocket.
37:27You said that this was summer in a sandwich and for me, when I travel away during summer, I go
37:33to a bakery, I buy some bread, I buy some local produce and I sit on a beach somewhere and
37:38I make a sandwich.
37:39That to me is exactly the kind of sandwich I would have wanted to make.
37:42Yes.
37:42The grapes were fantastic.
37:45I think that as I was eating it, every time I ate a grape, I was like, oh, that makes
37:49me want to go back in because there was this burst of sweetness.
37:52You should be very proud of yourself.
37:54Oh, thank you so much.
37:56Putting strachata and pesto inside some sort of bread, it's not like reinventing the wheel, right?
38:02It's more of a classic.
38:04But classics are good for a reason.
38:07They are so, so tasty and that is what that sandwich is.
38:12There's no more room for any more flavour.
38:16Like, you've just gone, stuff more in there.
38:19There's a little bit more.
38:20Get in there.
38:21Get in there as much as I possibly can.
38:24Love the flavour of the pesto.
38:26Love it.
38:26Like, you could put that on so many different sandwiches.
38:29There's heaps of flavour from the rocket.
38:31The grapes, interesting, but I liked it.
38:33I would eat that so many times.
38:36Whatever you put in that pesto, it's phenomenal.
38:39I think it is the absolute hero of your sandwich and I love that you went so hard on it.
38:45That was a very yum sandwich.
38:47And you've used a few surprise ingredients in there.
38:51Pistachios instead of pine nuts and adding the mint and also the grapes.
38:56We can see you're being thoughtful about the way you're putting each bite together and I really, really appreciate it.
39:02Well done.
39:02Thank you so much.
39:03Thank you so much.
39:04I'll tell you all night.
39:09Okay, next one.
39:10Hannah, please.
39:16I'm walking up to the judges.
39:17There's little things going through my mind.
39:20Is the chicken flavour right?
39:22Did I know this sauce?
39:23This sandwich, it's all about that flavour.
39:27I never know 100% until the judges taste it.
39:30So, I've got my fingers crossed.
39:42So, Anna, tell us, what is your sandwich?
39:44My sandwich is an Nduya chicken, miso mayo, charred capsicum, peeled red onions, rocket and crispy chicken skin.
39:53So, where did you get the idea from?
39:55I think when you said sandwich, I went straight to chicken, straight to Italy.
40:00Last year I was there with my mum and we lined up.
40:03We did the classic line-up for the best sandwich of your life type thing and it was.
40:07It was worth it.
40:08Hey, what did you do with the sauce in the end?
40:10I ended up making it into more of a sauce instead of a glaze and I chopped all the chicken
40:14up and then tossed it through that.
40:15Is it going to be discotheque?
40:16Party?
40:17Yeah, hopefully we get a little bit of disco.
40:19I hope the flavours are really balanced.
40:21That would be my dream for this sandwich.
40:23Okay, we can't wait.
40:32It's holding together.
40:34Yay!
40:37Oh, hello.
40:38Oh!
40:39I like that.
40:40Nice little crossy.
40:41That cross-section is good.
40:43Oh, thank you.
40:44You love?
40:44Oh, wow.
40:45She's so cute.
40:46Step one, done.
40:48I own it.
40:52I love it.
40:53It's like an ad for a sandwich.
41:10Haha.
41:12When I bit into this, I was super happy.
41:13The first thing I got was the roast pepper.
41:15So you get that sweetness and that smokiness straight away.
41:18I think it's genius that you split the chicken and the skin because there was no way that chicken skin
41:22was going to get crispy if you cooked it together.
41:24And you wanted that little extra crunch.
41:26And when you bit into it, you get the crunch, but you also have this nuttiness from like how crunchy
41:31that chicken skin was.
41:32So I really enjoyed this.
41:33Oh, thank you.
41:34Everything you've got in there is just so balanced.
41:38The chicken is super flavourful.
41:40It seems like a run-of-the-mill sandwich, but because you've paid attention to all the details,
41:46which I think is what ultimately makes an amazing sandwich, I think you have a chance.
41:53My love.
41:53Cool.
41:54The ratios of everything inside your sandwich, spot on.
41:58Spot on.
41:59Everything has a place, and you can taste the place that everything brings to that sandwich.
42:05Well done.
42:07It is delicious.
42:10The chicken is cooked perfectly.
42:11The seasoning is on the point.
42:13Your red pepper makes sense.
42:15And that touch of miso, I've got to say, yeah, why not?
42:18So, I love it.
42:22Yay!
42:27Annabelle!
42:29I have made a steak frit and entrecot sauce baguette.
42:34You nailed the steak.
42:35The sauce is absolutely gorgeous.
42:37I'm obsessed.
42:38The chip could be a little bit crispier, but I'm fine with it.
42:42Great job.
42:44Annabelle, I want to commend you on the construction of your sandwich, because you've chosen to slice
42:50your beef, which is, by the way, just like ruby red in the middle.
42:54In a way that means that you get a bite of everything in every mouthful without losing
42:58anything along the way.
43:00Aaron.
43:01That's my kind of take on a shrimp po' boy.
43:04I really like the sauce.
43:05I think the mayo is absolutely delicious.
43:07I love the prawn flavour itself.
43:09Like when I bit into it, I was like, oh, I know this is a prawn roll.
43:12Yeah.
43:13Really tasty.
43:14Next dish we'd like to taste is mint.
43:29Wow.
43:30It smells very good.
43:31I've made my version of a Malaysian roti jaun.
43:35So it's a curry chicken roti jaun.
43:36Roti jaun, normally in Malaysia, it's a hot dog roll, where you would fill it with meat
43:42fillings rolled in an omelette.
43:44Malaysians love sauces.
43:46So that's why you've got the curry on the side for you to dip the sandwich into.
43:51Let's have a look.
43:58Gorgeous.
44:12Min, I think in Australia, when people think of a sandwich, regardless of where you've
44:16come from, people don't picture a roti jaun.
44:20And that's kind of one of the reasons I love it.
44:22Because, you know, you're introducing some of us to things that we've never had before.
44:26You've landed texture.
44:28I think you've got that omelette super thin, and as you bite through it and bite through
44:32the brioche, it kind of just all melds away and then you get that crunch of the cucumber.
44:37I absolutely love your curry.
44:40And I really like the whole idea of the concept and what happened in my mouth.
44:46And I've got to say, it's my first time too.
44:49So, I love it.
44:51Thank you, Min.
44:52Look, I've never had anything like this before, so I was really super excited to try it.
44:56And I really enjoyed eating this.
44:59Min, conceptually, I could see this thing going viral.
45:02That sauce, you could nearly see your face in it was that shiny.
45:06A beautiful omelette encasing, you know, the goods on the inside.
45:10When we saw that cross section, it was like game on here.
45:12Well done.
45:19The last sandwich we'd like to taste belongs to...
45:22Jackie!
45:25I think I've made the creative fusion concoction that I set out to make.
45:31But the others are all incredible cooks.
45:34They've done amazing sandwiches.
45:35My sandwich has to be absolutely perfect.
45:39Interesting.
45:50Stop it.
45:51That looks naughty.
45:53I've made a bulgogi Philly cheesesteak.
45:56I've done a bit of like a kimchi mayo and add a little bit extra crunch.
45:59I've added some apple and some chopped kimchi as well.
46:03Let's dig in.
46:04Okay.
46:08That cross section.
46:11It's pretty sexy.
46:29I can't, I can't, I can't wait.
46:32It's bloody amazing.
46:44When we were walking around, we were a bit nervous that there wasn't going to be much freshness in it.
46:49The apple in there, that's what it needs.
46:51That little bit of acidity and sweetness and freshness.
46:53And I'm so happy you did that because it's delicious.
46:56It's absolutely delicious.
46:58I know Jean-Christophe was looking for a party in his mouth, but I think this is a rave and
47:02it's 2am and we are just getting started.
47:05Okay, let's go.
47:06It is so filled with flavour.
47:09That beef is incredibly tender.
47:12You've pushed it to the absolute limits with salt, but then you bring it back because of all that melted
47:18cheese that just coats the mouth, plus that little bit of apple in there.
47:21It tricks you into thinking that somehow this isn't rich.
47:25It's purely, I mean it is simply a discotheque in my mouth, honestly.
47:30And everyone is invited.
47:32Oh, I'm coming.
47:33No, not you.
47:34Oh my God.
47:36It is just unbelievable.
47:39Oh.
47:40My.
47:41God.
47:42Yes!
47:43Jackie, yes!
47:45You've been like flirting with us to do something like this for such a long time.
47:50You know, I feel like I often come up to your bench and I'm like, oh my God, she's got
47:54the best idea.
47:55And then just fall short.
47:57This one you have like just crushed it.
48:02Like you couldn't have done that any better.
48:05This is the type of thing that you see on the internet and you just go, where is it?
48:10Because I'm driving there and I'm getting that right now.
48:13Flavour-wise, it's so amazing because it is the perfect balance between bulgogi and Philly cheesesteak.
48:18It's got that real brightness but deepness from the bulgogi.
48:22And then the cheese and the onions and the peppers are like, they just combine to know exactly what you
48:29are eating.
48:30A bulgogi Philly cheesesteak sandwich, it is dynamite.
48:33I am so happy for you.
48:35I feel like I'm having a bit of an out-of-body experience here because that is legit.
48:40Like that is legit, tasty, proper viral food.
48:43Woo-hoo-hoo-hoo-hoo-hoo!
48:46Woo-hoo-hoo-hoo!
48:50Woo-hoo-hoo-hoo-hoo-hoo!
48:55Oh God.
49:02Guys I'm super impressed with you all.
49:05You should be so proud of yourself.
49:07I'm so happy that I'm not on this season and cooking against you because I would not want to do
49:11that. I'm so intimidated.
49:14Well Khan, it was a joy having you. This kitchen always shines brighter with you in it.
49:18Thank you for having me. Let's give it up for Khan Ong everybody.
49:32We asked for a battle. You lot delivered. We don't give immunity pins away easily, but there was one sandwich
49:41that stood out from the rest and we can't stop thinking about it. It was your sandwich, Jackie!
49:57Jackie, that was an extremely well-executed mashup of two things that we know and love.
50:04And most importantly, you gave Jean-Christophe the party in his mouth that he oh so dearly wanted.
50:10And you say it again? What was it?
50:12Oh oui, pour sûr. C'était une discothèque dans ma bouche.
50:19And merci beaucoup.
50:24Take room on your apron, Jackie, because this immunity pin is yours.
50:39Come on and join the others.
50:45Can you believe I've got this pin? I can't believe it.
50:48Getting the pin is a huge amount of validation about being in this kitchen.
50:53I feel like I finally have a place here. I feel like if anything, it's actually given me more motivation
50:58to want to do better.
50:59Jackie, congratulations. This is a massive advantage to move forward into the competition.
51:04So please use it wisely.
51:08Yeah.
51:09Everyone else, well done.
51:11Good night.
51:11Good night.
51:12We are off to the disco dance.
51:18We're going to go home.
51:21Show you there, man.
51:25Next week on MasterChef Australia, get ready to go global.
51:31And with one of the most well-travelled celebrity chefs…
51:36It is Rick Stein!
51:41The dishes will be truly out of this world.
51:47In my own words, a cornucopia of delights.
51:50It is unbelievably, mind-blowingly delicious.
51:55That is spectacular.
51:57You win this competition with plates like that.
52:00Like, I'm not joking.
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