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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's it?
00:01:57What is it?
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.
00:02:16What's your boxes?
00:02:18What's your boxes?
00:02:20What's your boxes?
00:02:20So do it.
00:02:22Good morning!
00:02:25Aw, very cute.
00:02:28It's wild. Guys, good luck.
00:02:30Welcome, everybody!
00:02:32Whoo!
00:02:33To your very first ever mystery box.
00:02:37Oh!
00:02:39And get a load of this!
00:02:40Oh, yeah.
00:02:42That's a magic trick.
00:02:44That's so cute.
00:02:46There is the cutest little mystery box houses.
00:02:50I'm already thinking, what does this mean?
00:02:52And also, can I take one of these home?
00:02:54They are so cute!
00:02:57This quaint little mystery box
00:02:59and this gorgeous country-style kitchen are a clue.
00:03:04This week, we're celebrating home cooking.
00:03:07Yeah!
00:03:09I am so relieved when I hear
00:03:12that the mystery box is about home cooking.
00:03:14Home cooking is right up my alley.
00:03:18This mystery box has been set by not just one,
00:03:21but two very special guests.
00:03:24Oh!
00:03:27They are the ultimate home cooks.
00:03:30Following the seasons,
00:03:32growing much of their own produce from their epic garden,
00:03:36sourcing local ingredients,
00:03:37and they've just released their second cookbook.
00:03:42She is an incredible home cook
00:03:44and he is an Australian rock icon.
00:03:50Ooh!
00:03:52Give it up for Jane and Jimmy Byrne!
00:04:06Oh, my God!
00:04:07Jane and Jimmy Byrne!
00:04:09Yeah!
00:04:13Oh, my God!
00:04:15Woo!
00:04:17Oh, my God!
00:04:19It's Jimmy Byrne and Jane Byrne walking into the kitchen,
00:04:22and 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.
00:04:43I grew up listening to Jimmy Barnes.
00:04:45My mum would just have it playing all day, every day when we were kids.
00:04:50This is so exciting.
00:04:54I have a confession.
00:04:56I 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.
00:05:08You've had a few standing hours.
00:05:10I was about to start singing.
00:05:13Belinda, you lit up when Jimmy and Jay walked in.
00:05:17I'm a little bit gobsmacked and shell-shocked.
00:05:20It's amazing to meet you.
00:05:21Oh, it's nice to meet you.
00:05:22See you both.
00:05:24Most of Australia knows you as that hardcore rocker.
00:05:27But then the cookbook is just a totally different side of you.
00:05:31Where 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.
00:05:42Your garden is, like, next level.
00:05:44Before COVID, we had a little, you know, small vegetable patch, a few herbs.
00:05:48During 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.
00:05:57Because 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, which is a great place to sit and think about what you're going to
00:06:13cook.
00:06:13Beautiful.
00:06:14One of my favourite things is seeing hard rocker Jimmy with his roses.
00:06:19If you'd have said 30 years ago I'd be gardening, I 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 and 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.
00:06:36And so this is kind of a great marriage for me.
00:06:40I mean, you've both had a connection for many years now, being a very close friend of Jock's.
00:06:45Yeah, yeah.
00:06:48I remember the first time I met him in Irana, I went to Irana, and the food was just out
00:06:54of this world.
00:06:55It was like another level.
00:06:58And he came out, and he was just, it was, it's like he was a rock singer.
00:07:02Yeah.
00:07:02He was so, you know, passionate and enthusiastic about his cooking.
00:07:05He made us eat ants.
00:07:06And he made us eat ants.
00:07:09And he used to come into the house, and 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 and all about
00:07:33that farm-to-plate lifestyle, which 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.
00:07:44Let's go.
00:07:51Okay, we all ready?
00:07:53Yeah.
00:07:54Well, you can lift your lids now.
00:07:56Oh, my God.
00:07:58Oh, my God.
00:08:00Oh, my God.
00:08:01Very purple.
00:08:04Here we go.
00:08:06Wow.
00:08:07Okay.
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 and mulberries are in season.
00:08:20Here we've got some red azuki beans.
00:08:23Beautiful.
00:08:24Tamarind.
00:08:25Fresh tamarind.
00:08:26Oh, that's going to be one of your favourites.
00:08:27It's a red thing to use.
00:08:28One of my favourites, yes, in Thai cooking.
00:08:47It's a red thing to use.
00:08:53It's a red thing to use.
00:08:56It's a red thing to use.
00:08:59sweet.
00:09:04It's a red thing, maybe it's a red thing to use.
00:09:29It's a red thing to use.
00:09:29is at least one of the ingredients from Jane and Jimmy's mystery box we're
00:09:35giving you 75 minutes you have access to a small under bench pantry of staples
00:09:41we're looking for the top dish to be safe from tomorrow's first elimination
00:09:51but you really need to bring your a-game to impress these two legends because
00:09:58today we will only be tasting the 10 most appealing dishes
00:10:07so only 10 dishes are going to be chosen to be tasted today in the master of kitchen at this
00:10:13stage
00:10:14of the game with so many inventive and interesting cooks in here it's going to be tough to stand out
00:10:19from the pack stay very calm enjoy the cook if you enjoy what you do people can appreciate it
00:10:27that's what i found from singing and cooking and i think from watching my wife and eating
00:10:32jane's food for years cooking with love if you put love into the food it comes out and taste
00:10:39taste along the way it's along the way yes oh yeah good luck your time starts now
00:10:59come on
00:10:59wrong ben
00:11:03i'm a massive fan of jimmy my dad was a bricklayer and he would come home beer in hand cook
00:11:09on the
00:11:09barbie and he always had um you know aussie music playing so jimmy was definitely on high rotation and
00:11:14i can't really believe he's here i'll be making southern fried spatchcock with creamed cavalinero and
00:11:20some tamarind and mulberry glazed carrots first mystery box today i am feeling a little bit of
00:11:27everything is that possible to feel everything all at once today i am planning to cook a thyme and
00:11:34mulberry cake oh slippery little sucker with a swiss meringue buttercream and i'm going to try and use
00:11:40these which actually tasted really cool it kind of like sherbet oh top dish today everyone wants that
00:11:47today i'm thinking because it's home-cooked challenge the ultimate home-cooked meal for me
00:11:52is sort of weekends in the kitchen with grandma making her famous carrot cake so i'm going to
00:11:58do a spin-off on that i'm just really hoping the judges pick me because i know if they do
00:12:03i've got one hand on that uh that immunity for tomorrow's elimination this is such an amazing
00:12:09mystery box to kick off the season with thank you so much guys for coming in to have australian
00:12:15rock and cooking royalty in the masterchef kitchen did you see their faces when you were there
00:12:21and you've chosen some beautiful ingredients inspired by your garden what are you hoping they
00:12:26cook today a lot of people when they cook mask the flavors of the ingredients i love to taste really
00:12:31good ingredients for me the mix of sweets are bitter yeah you know with the berries and the
00:12:39protein it'll be interesting i'm dying to see if somebody tries to use a rock i don't know how
00:12:44they're going to do it yet when you split it apart it's sugar ginger and a bit of citric acid
00:12:49so yes
00:12:50those three flavors can go with everything extra points for the rock yeah yeah that's right just how
00:12:55you use it now you know they're going to have to get the feel proof we are going to be
00:12:58open to find
00:12:59out exactly who they are how can they improvise and this is what i'm looking for the most yeah
00:13:04couldn't agree more under pressure i think you know that's when i'm watching i think oh my god
00:13:08that's there another ten minutes yeah yeah you know you'd start i'd be panicking to change the
00:13:12direction all over the place i'd be like a trout
00:13:18it's very exciting isn't it you never know who's going to walk through those doors
00:13:21how iconic first mystery box we have jimmy and jane barnes in the building this is beyond
00:13:30i have practiced mystery boxes leading up to master chef my partner and i watching the episodes
00:13:36pausing it running to the supermarket buying the ingredients and then we were on for the mystery box
00:13:41challenge i have been bleeding up to this moment my whole life hi guys how are you so great how
00:13:51are
00:13:51you i'm good i'm thinking of carrots ravioli okay so inside will be the carrot the pasta dough has the
00:14:00carrot top in it okay celebrating the whole carrot yes beautiful that sounds lovely and as a bit of a
00:14:06sauce or something going on there yes bit of a sauce with definitely some time um maybe some of
00:14:11this yeah the carrot pops are amazing they are people don't use them they just throw them out yeah
00:14:16i was hoping for a pasta jimmy's like us oh great oh yeah yeah he was saying how much he
00:14:22loves pasta
00:14:23okay that's fabulous so you're definitely on the right track thanks guys good luck bye if jimmy wants
00:14:29pasta jimmy's getting pasta it needs to be good jane and jimmy brought some pretty special ingredients
00:14:41with them being the first mystery box i really want to take my time to taste all these ingredients
00:14:48there is a bit of a puzzle to solve here so my brain is working hard right now to come
00:14:53up with
00:14:54something really unique i love problem solving that's like my thing so building dishes is almost
00:15:01like an engineering exercise i went to uni and i studied aeronautical engineering you really need
00:15:08an analytical mindset you need to understand the problem and then you also need to like design a
00:15:12solution detail-oriented methodical i find it really helps me in my cooking i'm always looking for a
00:15:20challenge but i wanted to utilize my engineering background with my passion for cooking so i decided
00:15:26to build a pizza oven the outside of the pizza oven is reclaimed termite mounds and then on the inside
00:15:34you've got like a aerospace grade heat blanket and after that i made my own damascus steel knives
00:15:42i've got a little logo on there that's me it's a little ghost yeah it's kind of just like an
00:15:47expression
00:15:47of me in a knife which i like being a bit of a food nerd i like to think i
00:15:52also have a good creative
00:15:54side so i can sort of meld the two and do creative dishes that are still grounded in process
00:16:02as soon as i see that spatchcock i know that i want to be using that in my dish so
00:16:07now i'm thinking
00:16:08what can i sort of build around that spatchcock that i think would go well with it and how can
00:16:12i
00:16:12elevate that for the master chef kitchen it's home cooking week i cook almost every day that's my happy
00:16:27place i turn the music on i get a glass of wine and i just like start kind of creating
00:16:33in the kitchen
00:16:35but the magic actually happens when i think i don't have anything in the fridge
00:16:40and then i just grab random bits and pieces together and something really incredible comes
00:16:46out of it so that's what i feel mystery box challenge might actually work for me
00:16:52i'm a very simple girl from russia i was born during soviet union times and then grew up in post
00:17:00-soviet
00:17:00estonia with very simple humble ingredients like chicken hearts and chicken giblets chicken liver
00:17:08i genuinely value all different kinds of foods and ingredients just because when i was growing up
00:17:14the food was pretty scarce like i tried bananas first time when i was probably 10
00:17:21and i thought oh my god what is this magical thing after growing up i traveled a lot
00:17:34i lived in ireland i lived in scotland and now in australia for the past seven years
00:17:40i feel like i've collected all the different tastes and flavors from all these different countries
00:17:45i just go to someone i'm like how do you cook with this i'm just really grateful and i always
00:17:50appreciate food and i just want to create magic out of it from the beautiful ingredients from jimmy's
00:17:58and jane's mystery box i'm going to make pan seared rainbow trout a dookie bean puree crispy cavallon arrow
00:18:07and some mulberry sauce knowing there's going to be only 10 dishes that's going to be tasted
00:18:14i feel a lot of pressure every cook in the kitchen i feel like i'm learning so much
00:18:20so i want to stay here as long as i can all right let's go as soon as i said
00:18:29home cooking today
00:18:30i definitely thought of cooking at home with my mum let's go my mum is a beautiful cook
00:18:37i've pretty much learned everything that i know about food from her our family dinners are always very
00:18:43extra she's always trying something new tweaking things making up things as she goes along
00:18:59and that's how i've learned to cook just like her i 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 using my instincts and just sort of switching stuff up as i go along
00:19:16i'm working on my velouté and i filleted my fish i haven't got a super clear dish in mind yet
00:19:23but it'll come hi grace hey first mystery box how you going what are you making i am thinking today
00:19:32at the moment a fillet of the rainbow trout maybe with a little velouté of sorts maybe some
00:19:38coverloin area in there maybe with some little grassini on the side haven't decided yet
00:19:45when you say you haven't decided quite decided when do you decide on the final thing i i tend to
00:19:52use my instincts a lot and sometimes your instincts aren't really there until
00:19:58the dish is closer to being done so we'll just sort of have to say we're only tasting the 10
00:20:02most
00:20:03appealing dishes time is everybody's enemy here is it good luck guys the judges seem a little bit
00:20:09freaked out that i haven't got a fully formed dish quite yet i might i don't know i'm a bit
00:20:16worried
00:20:16and there is an hour to go so maybe i should probably also be a little bit concerned
00:20:32i don't know everybody you've got one hour when did that happen come on everybody
00:20:37i don't know jimmy i've got to be honest i thought your time call would be louder no but i've
00:20:48been
00:20:48i've been nice oh really yeah i am a huge rock chick i love rock music and i listen to
00:20:57jimmy barnes and
00:20:58cold chisel all the time not in my wildest dreams did i ever think i would be cooking for jimmy
00:21:04and jane
00:21:05barnes i'm feeling very excited about this mystery box these ingredients we grow on our family farm
00:21:11and this is just screaming my family home cooking my current role is a chief operating officer of a
00:21:19tech company in melbourne i feel very rewarded by my job but my passion for cooking is next level
00:21:26this is my farm and this is kind of where i mean 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 oh she's tough she's a tough one
00:21:47my world often is like a mystery box hi hi chivies what's happening here so i'll walk out into
00:22:00our orchard or into our veggie patch and see what we have growing there that's beautiful lake so that
00:22:07i can pull that into the kitchen and cook up something really yummy for the family that looks
00:22:13beautiful i just want to make sure that i cook something creative enough and inspiring enough
00:22:21so jimmy and jane taste my food alita hi i saw you getting a little bit flustered seeing jane and
00:22:29jimmy
00:22:31more jane than me so tell me what you're making i'm cooking a souffle pancake with a custard and
00:22:38a thyme tamarind and mulberry coolie your ingredients were so amazing they're all stuff
00:22:44that we grow on our farm right we've just planted a mulberry and the week before i was here i
00:22:49was
00:22:49underneath the net just like eating all of the mulberry what's the what's the thing that could go
00:22:53wrong um this can not souffle yeah and how often does that happen i don't know first time doing
00:22:59souffle pancakes oh my god good luck cheers everybody knows that a normal pancake is quite flat
00:23:08with a souffle pancake you want to aim for some height i've only made standing pancakes before souffle
00:23:14pancakes i've never done so it might be risky but i hope that they hold their shape and i get
00:23:22a really
00:23:22nice stack on those pancakes so good you're right in there jimmy you really do love to cook you
00:23:28can tell i do i like it it's awesome
00:23:34petro how are you how are you good good are you a jimmy barnes fan yeah i actually write music
00:23:41as
00:23:41well i play guitar i sing i'm good on you you've seen the the parallels between cooking and it's huge
00:23:45i think it's pretty much the exact same yeah yeah produce a song and the balance it's all about the
00:23:49balancing it's the same as balancing out ingredients what are you doing with all this
00:23:54what's going on here i'm going to do a trout fillip i'm going to make like a mulberry and thyme
00:23:59blaze
00:24:00i've got some charred spring onions that are going to go on top and then i'm going to do like
00:24:04a cream
00:24:04sauce i'm excited i think you got it guys hi jack hey guys how you doing hi jack lovely to
00:24:11meet you
00:24:11i've gone sweet today so i've just got to lay in sponge with the mulberry curd and then hopefully
00:24:17finishing it with an italian meringue sounds good jack thank you cheers jackie i am actually going
00:24:23to do uh azuki bean creme brulee today whoa yeah and then hopefully i get a little bit of your
00:24:30rock
00:24:31sugar dusting on top yeah so you're going to brulee the rock sugar on top i love it i knew
00:24:38this was a
00:24:38good ingredient exactly i've got terrible sweet tooth i love sweets so i'm really looking forward
00:24:44to this yeah same here sorry that vinegar is crazy my mum always says the best plate of food that
00:24:57you
00:24:57can have is a beautifully cooked piece of fish and a salad so sort of just gone with that mantra
00:25:02in my
00:25:03head i'm thinking about really heroing these ingredients because that's what home cooking is to
00:25:08me i have finally decided on a dish which will hopefully make the judges happy i am making a
00:25:17pan-fried fillet of this beautiful rainbow trout and i'm going to use the rest of the fish as well
00:25:22as the spatchcock and a couple of the vegetables to make a stock and then use the stock to make
00:25:28a
00:25:28veluté style sauce a veluté is a sauce that's made from a base of stock and root and the texture
00:25:36should be really velvety and smooth and 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 my dough i'm looking good for time
00:25:58so yeah i'm feeling good i would love jimmy and jane to taste my dish today i love their ethos
00:26:05around
00:26:06cooking and growing their own food so it would definitely mean a lot can i borrow some of your
00:26:12hot water yeah oh hot thank you i'm making tamarind glazed spatchcock sauteed cavallaro
00:26:19and oven roasted carrots with a tamarind sauce yes it is all about the sauce that tamarind kind of
00:26:26sweet sour salty flavor profile is something that my wife and i like at home
00:26:35home life for my wife and i is quite simple there's only two of us we have a cat this
00:26:41is
00:26:41me trying to do work someone someone i won't mention names trying to prevent me from doing work
00:26:49most of the time meals are quite simple because i can't cook a feast and then we can't finish eating
00:26:54it but i'll spend hours and hours making sauces we have a lot of carbs right and carbs really don't
00:27:01have much flavor so the only way to flavor what you eat is through the sauces and that's why i
00:27:07give so
00:27:07much attention to making sauces that taste amazing my food dream is to have my own range of sauces and
00:27:17condiments showcasing malaysian flavors so if that ever happened my wife would just flip honestly
00:27:30with this tamarind sauce i've added mulberries the tamarind the spring onion and the thyme because
00:27:37i'm going for a sweet sour salty taste i'm certainly feeling limited with ingredients i have
00:27:45because normally i'll have like fish sauce and soy sauce and those kinds of background flavors that give
00:27:50me that saltiness that umami flavor today i'll have to adapt it and go along to get it to the
00:27:55flavor
00:27:56profile i want it to be it's taking a little time but i think i finally got the concept for
00:28:03the dish
00:28:03finalized now i'm cooking a spatchcock with a spring onion soubise a soubise is a variation on a french
00:28:11mother sauce it's like a onion based bechamel trickled mulberries uh tamarind caramel some uh roast
00:28:19carrots as well so it's kind of just like doing a mini roast dinner i think i've got my stock
00:28:24on
00:28:24for the soubise smelling good already tasting the edible rock at the end of the day it is basically
00:28:32like a crystallized caramel so i'm thinking you know what do those flavors typically go well with
00:28:38i'm gonna ask how is it pretty good yeah what are you tasting definitely getting that like a little
00:28:44bit ginger in that yeah it's a bit yeah that's right yeah tamarind caramel with that oh a bit of
00:28:51ginger in there i think that's a good idea yeah it sounds really good and what i love you're breaking
00:28:56the ingredients apart i think quite a few people are going to be a bit afraid of trying this good
00:29:01on
00:29:01you casper it's really great good luck on casper well we'll chat soon then hopefully that sounded great
00:29:07yeah it does hearing jimmy saying he was really excited to try it gives me a lot of hope that
00:29:12i might be
00:29:13up there it's quite an attempt whoa nearly lost my search cock meeting jane and jimmy barnes in the
00:29:22masterchef kitchen on our first official cook is wild i'm such a fan jane i have followed for so long
00:29:30on social media watching all of the beautiful meals that she creates and jimmy actually was like a
00:29:37patient in a hospital she'd make him lunch every day because hospital foods obviously rank i was like
00:29:42love that being a nurse particularly in critical care it is our day in day out that we are working
00:29:52under pressure it often is like high stress we're super time critical life or death situations that is
00:29:59just our norm it takes a lot from you this is going to sound a bit corny masterchef such a
00:30:05source of
00:30:06happiness throughout such a tough time so i'd come home i drop my scrubs the door i'd walk in i'd
00:30:12have
00:30:12a shower i'd turn the tv on masterchef would be on and i'd put some dinner and that just like
00:30:16really
00:30:18gives me so much joy i love cooking being able to like slow down in the kitchen and you lose
00:30:25the feeling
00:30:26of like anxiety and fear you just forget about everything i would love to use that as a career
00:30:32rather than just a hobby and explore being of service to others in another way through my food
00:30:41such a little fish i don't want to play it safe today i need to pull something out of my
00:30:47back
00:30:47pocket that's going to wow the judges so pressure's on feeling it
00:30:54oh tell me what what are you doing take it i'm going to cure it take the fillets off and
00:30:59cure them
00:31:00in mulberry and salt and sugar and some of the white parts of the spring onion i'm going to make
00:31:06a mulberry vinegar i'm going to make some ricotta and then just pipe little dots on the fish
00:31:12that's very bright that's fantastic that's what i'm going for this season brave
00:31:16i'm very pleased and then maybe a spatchcock skin crispy just to sprinkle over the
00:31:22top at the last minute excellent brilliant thank you good to you i like that filleting this rainbow
00:31:28trout i am struggling bones are just so fine i need to be able to get those fillets off really
00:31:34really neatly and 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 i'm a little frazzled
00:31:44i'm a little flustered when you're served cured trout you're expecting these beautiful delicate pieces
00:31:50of trout that look beautiful mine don't look like that oh oh my god messed this up i can feel
00:32:00john
00:32:00christophe just like watching over my shoulder at my every move like a hawk and it is adding to this
00:32:06pressure i am so stressed we only have one fish so i can't start again oh golly if i don't
00:32:16fill up this
00:32:16fish properly there is a chance that i will miss out on getting my dish tasted today which would just
00:32:23be gut-wrenching oh my gosh this is not good oh i have finally gotten those fillets off the fish
00:32:41for my cured fish dish oh they are completely butchered this poor fish has died in vain i have
00:32:49not done it justice oh i'm not happy with how these fillets look like jc don't look on my fish
00:32:56but i just need to get the cure on so i cure the fish in half sugar half salt all
00:33:02right and then i juice
00:33:05the mulberries and use the mulberry pulp to rub all over the fish to give it that really beautiful
00:33:10pop of purple see you later little buddy i'm sorry the fish is in the fridge curing so now i
00:33:17can
00:33:17move on to my other elements oh there's a neck on here i need to get that skin off the
00:33:22spatchcock
00:33:22and get it in the oven so that it can go nice and crisp and i need to crack on
00:33:26with my ricotta get
00:33:27this jacket off right so i'm gonna make the skin all crisp in the oven oh like a proper just
00:33:33just
00:33:33skin come on guys keep moving 15 minutes to go today we're having a celebration of carrots in like a
00:33:44ravioli i've got some carrots roasting some ricotta on i need to start working with the pasta joke that's
00:33:52all right hello you okay yes yes you must be very comfortable today no surely your type of food
00:33:59this is my type of food yes i'm just you know staying calm right everybody listen up
00:34:08we have a very special and important announcement oh my god we are 30 minutes down
00:34:16there's 45 minutes to go jimmy barnes has a little surprise for you all
00:34:23uh-oh oh oh oh oh oh oh no oh i couldn't come here without bringing you something special
00:34:34something close to my heart oh really special jane cooks this for me and i eat this every single day
00:34:41at
00:34:41home this is whiskey marmalade oranges lemons and whiskey oh okay
00:34:52okay and if you use this in your dish you'll get an extra 15 minutes look they're coming up they're
00:34:59running oh they're coming so everybody to be clear if you use the whiskey marmalade
00:35:06you'll have an extra 15 minutes to be cooked on but you have to use it if you decide not
00:35:17to use the
00:35:17whiskey marmalade you still have your regular 75 minutes and then you're done and dusted
00:35:23choice is yours
00:35:28come and have a jar have a taste and then we'll make your mind up nice huh whiskey marmalade
00:35:34whiskey marmalade what is that whiskey marmalade yes i will a low pasta sauce
00:35:43if we don't use it can we take it home oh yum eating the whole jar does not count as
00:35:49using it in
00:35:50your dish just to be clear it's a good taste it's a strong marmalade it's strong how are you going
00:35:57good happy yeah for my souffle pancake dish that rockstar mulberry coolie is reducing and it is
00:36:05tasting amazing my custard is beautiful decadent and creamy but it's just a stock standard custard
00:36:13but i'm going to add the marmalade oh how about that i couldn't have asked for a better ingredient
00:36:20oh yum okay all right 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 so that'll be dish over
00:36:41they are rising perfectly they souffled do as many as you can in case they do what souffle sometimes
00:36:48do i mean i hope it doesn't i hope you're gonna stay souffled stay stay souffled
00:36:57have you tried it it's so yummy are we adding we're adding we're doing it like yourself brother yeah i
00:37:04am
00:37:04i love that so jimmy news is nearly i think everyone is using the marmalade i think they've been
00:37:10inspired by flavor and time my southern fried spatchcock is done i'm just finishing off blazing
00:37:18carrots and i'm using my cream cavalo nero certainly we'll be using the whiskey marmalade i'll be
00:37:23incorporating it into my glaze for my carrots the flavor goes perfectly the flavor of the cake is just a
00:37:28buttercream cake i'm pretty confident it's going to bake in time i put that marmalade in swiss buttercream
00:37:33it's already into the mulberry pump pot so two spots gets a little featured up my arm's getting
00:37:38sore i'm going left i'm going to put the marmalade in with my carrot cake batter i think it should
00:37:45give that beautiful sweetness but also a bit of tart which it needs i need to get this cake in
00:37:49the oven
00:37:50pretty asap i think i actually needed that marmalade you reckon yeah i was actually looking for a lemon so
00:37:56oh this is perfect oh man yeah great let me in the lemon and the whiskey just pull everything
00:38:04back oh it's not too sweet not too bitter this is really superb oh it's amazing we're gonna join
00:38:12them sorry we've been very busy up the front you waited you waited for us we're working hard here come
00:38:17in recipe please jane that is like so unbelievably good what makes it is just a mixture of the lemon
00:38:23is
00:38:23is this in the book yes it is i'm just wondering when i can pop over anytime anytime anytime i've
00:38:31told you you're a very lucky man i know i'm a very i don't know where to put this
00:38:39my grasini have just come out of the oven they're looking good i think they're probably a little bit
00:38:44crispier than i was hoping they would be i think that's okay they look nice i'm doing two fish fillets
00:38:51separately and i've also still got to decide if i'm using the marmalade so i taste my sauce
00:38:57and i'm so happy with the flavor and it tastes really good oh my god get that off it tastes
00:39:03like
00:39:03coverlo nero but it also has this like umami from the spatchcock and from the other vegetables
00:39:09and i'm thinking the intensity of the whiskey and citrus flavors will definitely overpower the sauce and
00:39:15more importantly the fish so i'm definitely not going to use them can i have a show of hands who's
00:39:21using the whiskey marmalade
00:39:32actually who's not using it yeah that's easy grace grace grace are you uh are you all right there me
00:39:40yeah i'm not using it wow i'm the only person you're the only one that's crazy i've made a huge
00:39:49decision here that no one else has made this is insane oh my god i'm shocked that i'm the only
00:39:55person
00:39:55that's not using the marmalade just a little bit of the sauce definitely a really huge risk
00:40:04but i really trust myself my gut's telling me that this sauce doesn't need the marmalade
00:40:10so i'm just i'm not gonna use it grace you're not using the marmalade and you have nine minutes to
00:40:17go
00:40:18but if you're using whiskey marmalade 24 minutes to go but who's counting
00:40:28this marmalade has so much flavor there's citrus there's a bit of whiskey in the end it's not too
00:40:35sweet which is great oh my god whiskey my life my grandmother used to make a very similar one so
00:40:44i really want to use it but i don't really see how it's going to work with a trout
00:40:49um i literally start questioning myself maybe trout is not the best option for this dish
00:41:04spatchcock would actually work better i look at the time and there's 20 minutes to go
00:41:12oh i've made this huge pivot to cook with a spatchcock
00:41:16i need to butcher it i need to cook it perfectly oh whoa that's a major change
00:41:22change the whole frozen i know switching in the middle of the cook
00:41:27that is so crazy it could be a huge mistake
00:41:43grace you're not using the whiskey marmalade and you have three minutes to go
00:41:49get that thing off there's still time to use the marmalade
00:42:04i love that that's you it's got you written all over it
00:42:08so right now i'm focusing on making my sauce on the oven roasted spatchcock dish
00:42:15i'm tasting the sauce as i'm cooking i'm getting that sweet salty sour taste but i'm not getting
00:42:22any body i'm not getting any depth it's just very watery that i'm concerned so i add a bit of
00:42:29the
00:42:29whiskey marmalade marmalade sweet sour with the whiskey depth of flavor exactly what i needed to lift
00:42:38my dish thank god god that's it really nice your glaze there already yeah i'm excited i think it's
00:42:45going to work really well thank you i love that you were staying calm focus good luck in and make
00:42:50sure the spatchcock is cooked perfectly whoops that's the problem oh no i've spent so much time
00:42:58perfecting my sauce but just over 15 minutes ago i haven't even put a spatchcock in the oven
00:43:04if it doesn't cook in time i may not have a spatchcock to serve
00:43:09all right fingers crossed grace 30 seconds
00:43:16are you still cooking fish grace yeah oh are you sorry no way everyone around me's got a really chill
00:43:25vibe which is very strange to have to channel my energy come on grace but i really just have to
00:43:31like lock
00:43:32into my bench and lock into my dish to make sure i can get this all done in time that's
00:43:36so stressful
00:43:36oh you're right you're right you're right grace your time is up in 10
00:43:43nine nine eight seven six five four three two five
00:43:57wow she like just made it too oh my god that's so weird that's so weird
00:44:06i've finished cooking everyone else around me is still going
00:44:08i've been feeling so confident i love my dish but everyone else used the marmalade why not
00:44:17absolutely beautiful yeah missing some citrus so just give it a nice lift jane makes it and jimmy
00:44:22eats it every day and it was absolutely delicious so maybe i'm just wrong what do i do now everybody
00:44:30else your extra 15 minutes has started now come on
00:44:35my hands are shaky
00:44:38yeah i'm feeling it now so 15 minutes left in the cook my spatchcock's looking great it's a really nice
00:44:44color on it i'm really happy with that carrots are all roasted off they're sitting to the side ready to
00:44:48be
00:44:48glazed up i'm gonna chuck it in that really changes that's going on the carrots that changes up my
00:44:55vibes yeah great marmalade it's gonna go amazingly in my tamarind caramel for my roast carrots
00:45:01i need to be careful because every marmalade is different so i don't want the marmalade to
00:45:05overpower the other flavors that i've worked really hard on in this camera
00:45:09hey dot hi guys how are you how are we traveling good so i put the whiskey marmalade on the
00:45:15roasted
00:45:15carrots i also put a little bit in my ravioli filling and i'm going to use it in my sauce
00:45:20three ways
00:45:22why not that that doesn't mean that you get 45 minutes extra oh i thought that's what happened
00:45:30i'll be here all day okay okay the pasta is rolled out i've got my filling in the fridge
00:45:37the carrots are roasted so next i'm going to create the ravioli and then i'm going to start
00:45:42on my sauce to be safe in that first elimination would be a huge relief 10 minutes to go all
00:45:52right
00:45:52stop waiting time to pull my trout out from the fridge i have no idea how this is going to
00:45:59go
00:45:59all right don't mess this up annabelle the cure has firmed up the fillets they're actually looking
00:46:05a lot better than i anticipated that looks good doesn't it i'm overwhelmed with relief right now
00:46:14that is the main feeling that i am feeling is just like relief i've made my ricotta whoa look at
00:46:21that
00:46:22i've got my mulberry juice now so i'm just going to play around with that and make like a nice
00:46:27vinegar to sort of cut through the fat of the fish i've added the marmalade to my mulberry vinegar and
00:46:34it's added this depth of flavor it's added some spice it's added some citrus it's really elevated the
00:46:39sauce has given my dish the x-factor that it needed your extra time is up in five minutes
00:46:54i'm loving my dish the flavors are there i love the cavalanero it's so beautiful and vibrant my bean
00:47:01puree i put a lot of olive oil into it so it's really nice and plural and the mulberry sauce
00:47:09it's very
00:47:09earthy i think it's going to work really well with the chicken oh my gosh i love it it's delicious
00:47:15i am
00:47:15really feeling that it's a really great dish and i really want to be the top dish
00:47:25less than five minutes ago i pulled my splash cup out of the oven
00:47:31the color tells me it's not cooked to now i'm a bit concerned about the coke of the spatch cup
00:47:37at this point i'm kind of panicking what am i going to do
00:47:42so i decided to pan fry the splash cup
00:47:47i'm just trying to give it a dark color you sure it's going to be cooked on time
00:47:51your bird is bouncing still it's clearly not cooked enough you don't need that you don't need that just
00:47:56cook it just cooking cook it you can see it's dancing i don't want to serve raw chicken to the
00:48:02judges
00:48:03i'm just having my fingers crossed i'm just having my fingers crossed that it's going to be cooked
00:48:17your bird is bouncing still it's clearly not cooked enough you don't need that you don't need that just
00:48:22cook it you can see it's dancing ten fingers ten toes everything crossed that extra fuel
00:48:32minutes is going to get me over the line
00:48:42hi just put your feet up this is a little i wasn't expecting that to happen what
00:48:47because there's no one else to use it neither will we that's crazy
00:48:53you're all cooking with whiskey and that means your extra time is up in three minutes three minutes
00:48:59it's a hit single
00:49:05it's the moment of truth the chicken's been resting now and as i'm cutting it i can see the juice
00:49:10is
00:49:10just flowing out of the breast so it's really juicy
00:49:17i only want to be serving one half of it on the plate just to bring a little bit of
00:49:22sort of a finer
00:49:22dining look to it everything's fallen into place for this cook and now it's just getting it on
00:49:27plate and getting it up the front there hopefully your extra time is up in one minute
00:49:38one minute left the spectrum is still in the oven i'm just going to wait till the very last moment
00:49:44to
00:49:44take it out and just paint it because everything else is on the plate oh man that's exactly what i
00:49:52would do i've practiced so many mystery boxes at home and i really let my creativity run wild
00:49:59to not only have my dish tasted but to win the first mystery box would just be amazing
00:50:04all right everybody 10 9 8 7 6 5 4 3 2 1
00:50:22how'd you guys go good well who knows really
00:50:32how'd you go i'm all right i think my chicken may not be done so i have no idea whether
00:50:39it's
00:50:39cooked or it's not cooked
00:50:43i really hope the judges are going to want to taste my dish um looking at the other plates i'm
00:50:48starting
00:50:48to doubt myself a bit but i have to remember that they all had an extra 15 minutes and i
00:50:52think
00:50:52in um 75 minutes this is a pretty great plate of food as you know we're only tasting the 10
00:51:05most
00:51:05appealing dishes today the first dish we'd like to taste belongs to casper
00:51:28wow look at this i did a spatchcock with some roast carrots and pickled mulberries
00:51:42and then spring onions that's a nice color on there isn't it and then the tamarind caramel
00:51:52okay now we're talking they look shiny that's good nice you have caught our attention thank you
00:52:00let's dig in yeah come on
00:52:27well casper you talk the talk and my friend you have walked the walk in such a big way that
00:52:36spatch
00:52:36cock alone is you know up there with some of the best protein cook that we've had in this kitchen
00:52:41it is restaurant ready that is how you try and get it to leave the pass the caramelization on it
00:52:48the
00:52:48seasoning on it and it is just cooked through it's what chefs like try and find every time they cook
00:52:56a
00:52:57piece of protein and you've nailed it in your first mystery box then we get to everything else and mate
00:53:02my gosh between the beautiful sweetness and depth that you've got in your spring onion sabice when you
00:53:09incorporate 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
00:53:19i love the sweet sour umami sort of next level oh thank you i've yeah i'm inspired
00:53:28i thought the spatch crop was so moist and so delicious and it was seasoned beautifully
00:53:33this spring onion sauce it's just incredible perfectly balanced and then to have that tamarind
00:53:39on top of that was like just another explosion i totally lost my cool eating the second i saw you
00:53:45pour that tamarind marmalade caramel i started getting like a bit hot under the collar i was like
00:53:50stop it casper but the taste completely followed through as well i think for me the intensity that you
00:53:58managed to get in all of your elements was incredible loved it i'm going to coin a new phrase
00:54:05ci for cooking intelligence you have high ci that was such a brilliant plate of food every single
00:54:15thing on that plate is so well considered and has a reason for being there i don't think you're going
00:54:21where you're going anywhere in a while well done thank you caspar
00:54:38i'm happy to embrace the high ci well you know it might be my trademark moving moving forward here
00:54:44yeah next dish we'd like to taste belongs to dot dot what have you made
00:55:07i have made today a celebration of carrots so i've made a carrot ravioli the dough is made of the
00:55:16carrot stems i've done a lovely creamy marmalade sauce some roasted carrots a little bit more marmalade
00:55:26and then some flaky rainbow trout sounds more like a celebration of marmalade maybe yeah a little bit
00:55:34i've been practicing these since i was a kid but you know when i knew i was hopefully going to
00:55:40be on
00:55:40masterchef i started doing it again on the weekends with my partner and we would kind of watch the
00:55:45episodes and pause it run to the supermarket yeah i've been in prep guys wow study and did your
00:55:50partner did she judge or she judged so obviously i always want so okay
00:55:57okay i'm gonna have a little bit of everything sorry if i'm a bit slow no take your time
00:56:12okay here we go guys
00:56:28so i think it's pretty obvious that you've been practicing mystery boxes what i love about this
00:56:33dish is it doesn't necessarily feel like it's come from a mystery box i think the over commitment to
00:56:39the marmalade has actually done you really well there's a lovely sweetness to the whole dish that's
00:56:44really backed up by the sweetness of those roasted carrots and because you've seasoned your dish so well
00:56:49you still get the saltiness there's a lovely hit of pepper at the back that kind of brings everything
00:56:54back into that savory zone amazing first effort for mystery box number one thank you
00:57:01i'm pleasantly surprised that the the marmalade with the fish wasn't sure how that was going to work
00:57:05i like the celebration of the carrots like you said i think it's a good summer dish and i can
00:57:09still
00:57:10taste the whiskey in there which is good scottishman can always taste the whiskey
00:57:13oh yeah so well done so well done the plating was stunning even the plate choice it just felt like
00:57:21it came from you specifically which i love we're getting an understanding of who you are as a cook
00:57:26through every dish um if i was to say things that you could probably work on less is more i
00:57:31feel and
00:57:32that could be something that you'll take into your next mystery box just because it's there
00:57:35doesn't mean you have to use it well done duck nice boy
00:57:38i think she's gonna be really good oh she's gonna be she's already really good yeah she's gonna fly
00:57:53okay guys next one to come over is
00:58:06are you now
00:58:12oh my gosh i'm so excited to present the dish
00:58:15oh my gosh but i don't know suddenly i feel a lot of pressure changing something in the middle of
00:58:23the
00:58:23cook it's quite risky i'm just hoping that i've made the right decision
00:58:46oh you're not what have you made i've made splash cook with bean puree
00:58:53cover and arrow in the marmalade whiskey jam and then i made mulberry sauce
00:59:01shall we try sauce up
00:59:07wow look at the color of that that's pretty deep in it yeah
00:59:15wow that looks amazing elena it's looks pretty elegant like straight out of a bistro
00:59:20the glaze on the on the spatchcock is fantastic but how does it taste let's see that's the big thing
00:59:55yes
00:59:57The trot to the chicken, I 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 is really effective into your dish.
01:00:20Well done.
01:00:21Oh, thank you.
01:00:22I was a bit disappointed.
01:00:24Because it was too small.
01:00:27But it was absolutely delicious.
01:00:29I mean, the red beans were really great.
01:00:31You know, great balance of the sweet and, you know, salt between the marmalade and that.
01:00:35I thought it was 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.
01:00:42It was perfect.
01:00:45Eliana, correct decision to use the spatchcock.
01:00:47And when I tasted some of those elements separately, I was like, ooh, ooh.
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.
01:00:58Ooh!
01:01:08That was yum.
01:01:11Jack!
01:01:12I've done a mulberry sponge cake.
01:01:15I've put the marmalade in with my mulberry curd and done an Italian meringue on the outside.
01:01:21I think it's really great.
01:01:22I think it's really delicious.
01:01:24It's moist.
01:01:25It's light.
01:01:26It's creamy.
01:01:27I love the big mulberries in it.
01:01:28And the addition of the marmalade really lifts the flavour of the mulberries.
01:01:33I'm feeling super nervous.
01:01:35Only ten dishes are going to be chosen to be tasted today.
01:01:39But everyone is just amazing.
01:01:43I've made a marmalade and tamarind carrot cake with 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 cavallonero and mulberry and tamarind glazed carrots.
01:02:11Fried spatchcock, the cook on it's delicious.
01:02:13Really well seasoned.
01:02:15Love the flavour in that creamed cavallonero.
01:02:18The carrots almost taste pickled to me.
01:02:20It's fantastic.
01:02:21So 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.
01:02:28Thank you, Hannah.
01:02:31I have made a butter cake with a thyme syrup, a mulberry jam and a Swiss butter cream.
01:02:39Ah, Hannah.
01:02:41That's good cake.
01:02:44The herbs really set it aside from other sort of cakes.
01:02:46Yep.
01:02:47Really delicious.
01:02:48And the mulberries are fantastic.
01:02:50You use them really well.
01:02:51I'm taking it home.
01:02:52Yeah.
01:02:54I want to be tasted really badly today because I want to be in contention
01:02:58for that immunity spot.
01:03:01All right.
01:03:02Only three dishes left to taste.
01:03:06Pressure.
01:03:09Min, we'd love to taste your dish next.
01:03:15Come on, Min.
01:03:20Min, tell us what you made.
01:03:23I've made an oven-roasted tamarind chicken with roasted carrots and sautéed covenoleros.
01:03:30The sauce itself has got tamarind, a mulberry, some of the marmalade as well.
01:03:35Oh, wow.
01:03:35Wowie.
01:03:36Okay.
01:03:37Now we're playing.
01:03:38How did you find that first mystery box?
01:03:40Ah, it was just all over the place, especially with the spatchcock and just trying to figure
01:03:45out whether I got the cook right on it or not.
01:03:49Do you think you got it right?
01:03:54Ah, honestly, I'm not 100% sure.
01:03:59Hopefully, it is cooked.
01:04:01There's no way you would know because that came out with 10 seconds to go.
01:04:04I know.
01:04:04It's straight on to the plate.
01:04:05Yeah, right.
01:04:06So, yeah.
01:04:07Shall we try?
01:04:08Oh, the pressure.
01:04:09Okay.
01:04:10Okay.
01:04:36Oh, come on in.
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.
01:04:52Wow.
01:05:12I 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.
01:05:26The carrots are beautifully tender and sweet.
01:05:28The Cavallanero still has a tiny bit of bite.
01:05:31And then that sauce is dynamite.
01:05:36It is so, so good.
01:05:37It is just chockers full of umami.
01:05:41You have used all that salty, sour, sweet to your advantage.
01:05:46Well done.
01:05:48I like a good sauce.
01:05:50And 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.
01:05:57Yeah.
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.
01:06:06But 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 by me.
01:06:15But, mate, that is proper good sauce work.
01:06:18That comes from love, passion, dedication to the craft of sauce making.
01:06:24You've got it.
01:06:24Well done.
01:06:33Oh, 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, okay.
01:07:02She's here to play.
01:07:03She's here to feed.
01:07:04I have made you souffle pancakes with a rock star mulberry sauce.
01:07:14Yep, we're into that.
01:07:16Look at this.
01:07:17Oh!
01:07:17Look at that.
01:07:18It's like a piece of art.
01:07:20It does.
01:07:21It does.
01:07:21How that mulberry sauce is, like, splitting out through that custard.
01:07:26That looks unreal.
01:07:29Okay.
01:07:55Alita, 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.
01:08:25Stroke a genius.
01:08:26I'm glad we thought of it.
01:08:27Yeah, good team.
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 dish that we're tasting today.
01:09:00Biggest risk that I took was not using the marmalade.
01:09:03But I'm really good at trusting myself.
01:09:07I know that this dish is delicious.
01:09:09So 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, really don't want to cook
01:09:22in tomorrow's elimination.
01:09:27We'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.
01:10:09Here we go.
01:10:13So, Annabelle, what have you done?
01:10:16I have done a cured rainbow trout
01:10:20with 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.
01:10:34Shall we try it?
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.
01:11:11You've got the sweetness.
01:11:12You've got the crunch.
01:11:13And your ricotta has character too.
01:11:16So, I can't wait to hear everybody else.
01:11:19But 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
01:11:38and you were bringing him in food every single day,
01:11:41I'd like check my Instagram and be like,
01:11:43Oh, God.
01:11:43I know hospital food sucks.
01:11:45So, that's like...
01:11:47This is delicious.
01:11:48The chicken skins, I stroke 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.
01:12:05What on earth?
01:12:08That is the biggest compliment I have ever received for my cooking.
01:12:13I am just like on cloud nine.
01:12:22Your very first mystery box
01:12:24was 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.
01:12:35Let'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 ten 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.
01:13:18Casper.
01:13:28And...
01:13:36Annabelle.
01:13:44It was close.
01:13:48But...
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,
01:14:37sharpen your focus.
01:14:40Because the first elimination
01:14:42is the toughest.
01:14:47Tomorrow night,
01:14:49someone's going home
01:14:50already.
01:14:52Whoa.
01:14:53I am sweating bullets.
01:14:56I want to be in this kitchen so bad.
01:14:57I'm not going home today.
01:15:00And...
01:15:01whose dish
01:15:02astonishes the judges.
01:15:05O-M-G...
01:15:09How did you do that?
01:15:11How did you do that?
01:15:12How's mydan-
01:15:12how did you do it?
01:15:16How did you do it?
01:15:18Whistom Get me out of here.
01:15:21What did you do?
01:15:21I did nothing...
01:15:22What did you do?
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