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MasterChef Australia S18E23 Immunity Pin Challenge: French Techniques
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00:00.
00:20Woo!
00:24Let's go, guys!
00:33I'm feeling really good, immunity cooked today.
00:38I am absolutely so, so, so pumped for this challenge today.
00:42I'm going to pull out all the stops.
00:44I'm for once cooking for immunity,
00:46where I can actually show off as many crazy skills
00:49as I can pull out of the bag today
00:50and bring something that's absolutely spectacular.
00:52Good morning.
00:54Morning.
00:54I hope the four of you are ready for today's immunity challenge
00:58because you are in for quite the treat.
01:02OK.
01:03To round out Nostalgia Week,
01:05we had to break out the big guns
01:08and bring in someone very special
01:12who is no stranger to the MasterChef kitchen.
01:16She made her debut alongside me as a contestant
01:21in the very first season of MasterChef Australia.
01:24Julie?
01:26She's gone on to have an incredible career.
01:29We're talking multiple cookbooks
01:32and a show that's in its 16th season.
01:36Whoa.
01:38Please welcome
01:39the one, the only,
01:44MasterChef alumni,
01:47Justine's going in!
01:49Yeah!
01:59This is so cool.
02:01What's in the bar?
02:03I remember watching her on season one and I loved her.
02:07Definitely.
02:08How are we?
02:09Super excited to have Justine in the kitchen today.
02:12She's an absolute legend.
02:15Justine here!
02:16Seeing the career that Justine's built
02:18from being a MasterChef
02:19is pretty inspirational.
02:21She's had heaps of cookbooks
02:22and a TV show
02:23and that really inspires
02:25and pushes me to do the same thing.
02:27Hi guys!
02:28We've got gift cards on that!
02:32The place hasn't changed at all.
02:36Justine, welcome back to the MasterChef kitchen.
02:39How long has it been since you've been here?
02:41I think it's been 11 years as a guest.
02:44So competitively, 18 years.
02:47A long time ago.
02:48Still get the buzz though.
02:49Yeah.
02:50Yeah.
02:50Good to be on this side though.
02:5318 years.
02:55Luke, you were one years old.
03:00You know, a lot happened in this place for you.
03:03Absolutely.
03:04I mean, it changed my life.
03:06I'm getting emotional just thinking about it.
03:08But it was just such a beautiful place.
03:11Changed my career.
03:11And above all, it was learning the art of cooking
03:16in an intense way.
03:18I have to say, I learnt so much from watching you
03:21and talking to you, Jazzy.
03:22And so much of my basic French technique
03:25I learnt from you.
03:26So I really, really appreciate that.
03:29Justine, was Pooh afraid to you?
03:32Oh!
03:32Was she?
03:34We were like this.
03:36No?
03:38I bet you guys are dying to know what's in this box,
03:42Justine.
03:42Yeah.
03:43A little bit.
03:44Yesterday, you worked together as a team
03:46to create the dish of the day.
03:48Now it's everyone for themselves.
03:51Because you are going into battle
03:53for what's in there.
03:58Come in for a closer look.
04:00Oh, fun.
04:03Today...
04:05You're playing for...
04:14An immunity pin!
04:27It's so shiny.
04:29I like shiny.
04:31I definitely want this immunity pin.
04:33I love the safety net it gives.
04:36All this week, we've been celebrating nostalgic food.
04:40Just what type of food is nostalgic for you?
04:42Well, having a French mum, Françoise,
04:46French food is life for us.
04:49And nostalgic food for me is, you know,
04:54a pot of fur cooking on the stove for hours and hours.
04:58Something braising in the oven.
05:01Um, an emulsified sauce
05:04and the waft of tarragon in my mum's kitchen.
05:07Yeah.
05:08It reminds me of my mother
05:11with her long pearl necklace
05:12just whisking over the stove top.
05:15And I know all of us here
05:17probably have exactly the same memories
05:18in our own way.
05:20Oh!
05:21Ooh la la!
05:22Incredible!
05:23C'est incroyable!
05:25Oh, Jean-Christophe.
05:27So today,
05:29you will be cooking
05:30something very dear to Justin.
05:33And, of course,
05:35myself.
05:39Classic French cuisine!
05:42Yeah!
05:44Bon appétit!
05:46Ah!
05:50Yep.
05:53French cuisine is not my fave,
05:56but, you know,
05:57there's a lot of really good French techniques
06:01and French classics out there
06:02that are loved by basically everyone.
06:04but I'm not well-versed with him.
06:08OK, guys.
06:09You will have 75 minutes
06:12to create a classic French dish.
06:19The pantry and the garden are open.
06:23People, please, don't hold back.
06:27Oui, oui.
06:29Oui, oui.
06:30Oh, non, non.
06:31We want to be blown away.
06:35Because the best dish today
06:36will win this immunity pin.
06:41We are expecting some epic food today.
06:45But,
06:46we won't be here to see you make it.
06:49Oh!
06:51That's crazy!
06:52That's right.
06:53We won't watch a single minute of your cook today.
06:57Oh, wow!
06:58Because we are tasting your dishes blind.
07:02That's so fun!
07:05So, we won't know who has cooked what.
07:08We're going to leave the kitchen
07:09and kick up our feet.
07:12The first time we see your dishes
07:14will be when it's time to taste.
07:18Righto, Justine.
07:19They are all yours.
07:21See you later.
07:21Miss you already!
07:23Good luck!
07:24What a shot!
07:30Are we ready?
07:32Yeah.
07:33Good.
07:34Because your time starts...
07:36now!
07:39Good job, boys.
07:44Whoo!
07:51Wow, look at this stuff.
07:53Incredible.
07:54It's way more than what we ever had.
07:58Let's have it easy.
08:00You should be making three courses for us.
08:02Um, celery.
08:03Where are we?
08:05There's absolutely pressure
08:06when you cook French cuisine for John Christophe.
08:10So, I'm going to have to really, really impress him
08:13with this dish.
08:14And when I think French,
08:16I think it needs to be crazy fancy.
08:19Oh, lobster.
08:21Yes, I love lobster.
08:22Do you want to also grab some caviar?
08:23Just, why not?
08:24Why not?
08:25So, I'm going to make a lobster bisque.
08:27The risk with the bisque is that
08:29there's not going to be enough time today
08:30to get the full body that I want.
08:33Whoo!
08:35Let's go, Jack!
08:36But the immunity pin is a massive deal.
08:39Bisque, Jack.
08:40Lobster bisque.
08:41So, today is the day to take a risk.
08:44So, I'm going to give it everything I've got.
08:45Come on, Jack.
08:47Oh, the French butter went.
08:49I was going to use that.
08:50Oh, there's my French butter.
08:51Yes, that one's a really good one.
08:53Classic French cuisine.
08:55What do I need?
08:57Definitely have used quite a lot of French techniques,
09:00but I don't do a lot of classic French cooking.
09:04Probably more in my dessert
09:05where I definitely have more strengths.
09:07Not so much in my savoury, not classics, no.
09:11Yeah!
09:12Yeah, Adam!
09:14Woo!
09:17I'm not falling back on my super safety net of dessert.
09:21Let's do this.
09:22Because I think the judges are going to have fun
09:24trying to pick who's cooked what.
09:26So, I'm kind of hoping it throws them off a little bit.
09:28Beautiful, Hannah.
09:30Yeah, Hannah.
09:30Watch out, boys.
09:32I'm coming for you.
09:34Today, I'm going to cook duck a l'orange.
09:36I don't think you can get much more French than duck a l'orange.
09:40I've never made this before.
09:41But I'm not here to just sit in my comfort zone,
09:45and I think whenever I've got a wide apron on,
09:48I'm just going to push it.
09:49Other elements I've got are fond of potatoes,
09:52green beans on the side.
09:53I have to nail the cook on the duck.
09:55That's, like, obviously no one wants a brown duck breast to eat.
10:00I have to nail that beautiful sauce.
10:02I think it really today the hero is that sauce.
10:04A l'orange, you know, so today's the day.
10:07Bring on the duck a l'orange.
10:09I can do this.
10:10I can do this.
10:21All I see is literally carrot, celery and onion today, eh?
10:27Yeah, classic French.
10:31I'm super excited to be cooking French cuisine.
10:34One of my housemates was French.
10:36I lived with her for a bit over two years,
10:38so I'm not unfamiliar with, you know,
10:40those French nostalgic-y kind of dishes.
10:43So today I'm doing a roast chicken and baked potatoes,
10:48so poulet roti, and then pomme boulanger.
10:51I'm also going to do some braised leek as well.
10:55The inspiration for my dish comes from knowing that, you know,
10:59there's a big, like, tradition in France on a Sunday
11:01to have that roast chook in the middle of the table,
11:03like, sort of, like, a long Sunday lunch.
11:04So that's what I really want to do and invoke that nostalgia,
11:07hopefully for John Christophe and Justine.
11:10I'm sure that's something they had growing up.
11:12I can do a roast chicken at about 45, I reckon,
11:15especially with the spatchcocking method,
11:17but I'm going to be pushing pretty hard for, I think,
11:19getting this baked potato thing done in time.
11:22I'm going to cook the pomme boulanger pretty much as a bit of a flex
11:25because it is quite a technical dish
11:26and if I can nail it in the 75 minutes,
11:28it gives me a really good shot at winning that immunity.
11:31The pomme boulanger is a classic French side dish
11:34with layers of caramelised onion and potato.
11:38Pour in some stock and truckloads of butter.
11:43Butter everywhere.
11:44And as the stock reduces down, the potatoes start to crisp up.
11:48You want that crispy top and then underneath,
11:51you want a really nice caramelised onion.
11:54I hope it's enough to impress the judges today for the immunity pin.
11:57You know, with four people,
11:58the odds of winning the immunity pin are pretty good.
12:00So, yeah, I'm feeling pretty confident.
12:02Come on, Kashmir, let's go.
12:05He's like, he's like cooking at home, you know?
12:07It's just like...
12:08This is another day in the office for Caspar.
12:11Yeah, yeah, yeah.
12:12He's like, maybe that one.
12:16Oh!
12:17That's a lot!
12:19Yay!
12:21Oh!
12:23Today is a bit different for me
12:26because I don't normally cook French food.
12:28French cooking is very, very technical, very classical,
12:31lots of technique, so it's a bit out of my comfort zone.
12:34Today I'm cooking against some very, very talented cooks
12:37who have had their dishes being top dishes multiple times.
12:40I've been in basically every elimination challenge.
12:44If I'm winning an immunity pin today,
12:46it would be everything to me.
12:48Let's go with my egg and my salt.
12:51And basically every single lesson that I've learnt
12:54in the MasterChef kitchen
12:54is running through my head that pressure test
12:57when I learn how to make this shortcrust pastry really quickly
13:00and all these eliminations where ideas that I've had
13:04haven't really come to fruition,
13:05but I've practised and refined these techniques.
13:09I want to come up with something that's so crazy
13:11and out there and almost impossible to do in 75 minutes
13:14to really show myself and the judges that I belong here.
13:19Vinnie, how are you?
13:20Good, good. How are you?
13:21Good. Oh!
13:23What's a French dish without echelots or French shallots, right?
13:26Yes, exactly right, exactly right.
13:28What are you cooking?
13:29Today I'm going to be making some pate en croupes,
13:32which is basically like a terrine,
13:35so some pork, some chicken liver as well
13:38that's been mixed up and cooked inside of a pastry.
13:42So I need to make the jelly that goes on top of the terrine to set,
13:45and I also need to make my mustard and my salad to go alongside it.
13:50Mmm, stunning. Yes.
13:51That is a really complicated dish to make right.
13:55It is, it is, it is.
13:57You've done this before?
13:58Yeah, but not very good.
14:01What type of pastry are you using?
14:03Are you making it from scratch?
14:04I'm making it from scratch.
14:05You're making it from scratch on top of it.
14:06Yeah, yeah.
14:07Okay.
14:08You're making one of the most complicated dishes,
14:10not to scare you or anything,
14:12but if you nail this, well, there's a big reward for you.
14:15Yeah.
14:25And you will totally deserve it.
14:36Yeah.
14:36I can't wait to see how this turns out in 75 minutes.
14:37I can't wait to see how this turns out in 75 minutes.
14:42This dish has a lot of steps.
14:44It's very, very heavily on French technique.
14:49I need to make sure that my meat is mixed and emulsified correctly.
14:52Then I need to make my pastry for my pate on crud.
14:55I need to fill it and layer it properly
14:57so that you get that really nice marbling effect,
14:59and then I need to cook it and bake it in the oven
15:01with enough time to let it rest and cool
15:04so I can pour in this jelly and fill all the cracks.
15:06Oh, man.
15:08That isn't going to be done.
15:09In France, they have chefs dedicated just to making this.
15:14So, this is going to be so hard to get right.
15:20What would you make?
15:21Uh, I would make...
15:22Would you make a tower of croquenbush?
15:25I think I would.
15:26Yeah.
15:26Because there's no point in...
15:27Because that's the most hectic thing you could do.
15:31Remember what you're playing for, an immunity pin.
15:34You've got 45 minutes to go.
15:37Oh!
15:39Oh!
15:4045 minutes to go!
15:42Oh, mama has!
15:48Oh!
15:53He got the sub beat out.
15:56This is the best part, right?
15:58Yeah.
15:58You just relax and learn off the others and say,
16:01I wouldn't do that.
16:02I would do that.
16:03It smells.
16:04It smells good, doesn't it?
16:05It's so good.
16:08Looking good, Jack.
16:09Come on.
16:10Keep pumping flavour into there.
16:14When I think French cuisine, I think pretty fancy.
16:17So, um, I am doing a lobster bisque.
16:20At the moment, I've got the lobster tail and the sous vide.
16:23Got the bisque on.
16:24Getting all that beautiful bisquey goodness that's coming through there
16:27from the, you know, lobster shells and the mirepoix.
16:29Hope there's going to be enough flavour and time to reduce this as well
16:32with some cream towards the end of the cook.
16:35A very well-known French technique is abyss.
16:39You've got to get the shells nice and caramelised.
16:43The more time that that's spending bubbling away,
16:46the more flavour is going to be extracted from those shells
16:49and the more body it's going to have.
16:50Nice, Jack.
16:52Keep pushing.
16:52You got it.
16:54What do you think?
16:55Do you think Jack's going to nail this?
16:57I think hopefully today.
17:00So, I want to increase that temperature to a bit of a higher heat
17:03rather than a low simmer as long as possible.
17:06This ensures it enhances the flavour in a short amount of time.
17:11Um, it's a waiting game.
17:12It's like a lot of nurturing and a lot of love going on
17:14to get the maximum flavour out of it.
17:16So, that's kind of what I'm doing today.
17:18I hope that it's going to be enough.
17:20He's quite calm though, so...
17:22I think he's quite calm all the time.
17:24Is he?
17:24Yeah, so...
17:25That's a good thing.
17:25Hard to judge.
17:26Good to be calm in the kitchen.
17:27Yeah.
17:28The one who's usually not calm is Vinny.
17:29He just goes crazy.
17:30Oh, Vinny.
17:31Vinny.
17:32And he's a terrine.
17:34A duck a lorong.
17:36A lorong.
17:37A lorong.
17:38A lorong.
17:39A lorong.
17:40A lorong.
17:40A lorong.
17:40A lorong.
17:41A lorong.
17:42Beautiful, Hannah.
17:43How's it tasting?
17:44I haven't tasted the stock yet.
17:48I guess it tastes currently yet.
17:50Delicious.
17:51Just say it's good.
17:51It's good.
17:52Yeah, great.
17:53Of course, it's good.
17:55I'm feeling good about my duck a lorong.
17:58Bonded potatoes are in the oven and right now I've got my duck stock on and then I'm going
18:04to start working on getting that duck cooked and then I can focus on my sauce.
18:10Today I'm going to use a duck breast because it's the best way to do it in 75 minutes.
18:15I have not cooked duck before in this kitchen but I have cooked duck before though.
18:20I'm not that crazy.
18:22Obviously no one wants a brown duck breast to eat.
18:25The most important thing to get right on this duck is rendering the fat on top of this
18:29duck and be blushing pink on the middle.
18:33If you don't it becomes chewy and it's horrible and nobody wants chewy horrible duck.
18:37If I had 75 minutes I would actually do a duck a lorange.
18:41I've actually done that before.
18:43And I think I won it.
18:45Really?
18:46Yes.
18:47Hopefully my duck will cook perfectly, I can get that off to rest it and then I can really
18:51spend some time working on this sauce.
18:57I think Justine's fair to be worried that I'm cooking a pate en croute, a dish that I've
19:02only made once that wasn't very good, but definitely putting a lot of faith and trust into my intuition
19:09and my techniques from everything that I've learned so far in cooking and everything that
19:13I've learned in this competition.
19:17I really need to get my terrine into the oven as quick as possible because that's the thing
19:21that's going to take me the longest, but I want to make sure that also I've got enough
19:25flavour in this because once it goes into the oven and I've packed it in, I can't really
19:28do much more to it.
19:31So for my filling, I've pulsed all my meat to the right texture and now I'm adding in
19:36all my additional flavouring elements.
19:38So I've got my shallots, my garlic, my cognac reduced down.
19:41I'm going to season my meat with that.
19:43Then I'm adding my allspice, I'm adding my nutmeg, I'm adding my prunes in there, which
19:48will go really, really well with the pork and the pistachios, which will add a nice
19:51bit of crunch as well.
19:53I want it to be like a mosaic almost, like all dotted with different textures and different
19:58colours and everything stays together in a slice.
20:02The fillings are looking really good, they're smelling really good.
20:05Yes, Vinny.
20:06I put my final layer of pastry on the top and seal it all.
20:10I'm really excited.
20:11This is starting to come together really well.
20:13Yeah, get it in there, Vin.
20:15Yeah, Vin.
20:18Hello.
20:19Such a pleasure to meet you.
20:20Oh, it's so nice to be up here.
20:22Oh my God.
20:22It's cool up here.
20:23It makes me want to be a contestant again, doesn't it?
20:25Love it.
20:25Really?
20:26Really?
20:27Kind of.
20:29For my roast chicken and pomme boulangier dish, I really need to get my pomme boulangier in
20:34the oven.
20:35So I'm putting in my caramelised onion and then shingling the potatoes on top really
20:40sort of nicely, neatly.
20:43Yum, Cass.
20:44That looks awesome.
20:45Got my potato in the oven.
20:47I can take it out just as the time is finishing.
20:51So now I'm just about to get my chicken on for sear.
20:54I really want to serve it sort of like French family style like you would have like a Sunday
20:58roast.
21:00The chicken in the oven shouldn't take too long using the spatchcock method.
21:07Whoa!
21:11That looks unreal.
21:15Flipping over the chicken, it's got this really nice golden crust all over it.
21:18It looks amazing and smells just as good too.
21:21I'm really happy with how it's looking, but now I just need to get it into the oven to
21:25cook the rest of the way through.
21:29We want classic French.
21:3230 minutes to go.
21:34Oh my God.
21:36Go!
21:38Go!
21:40Go!
21:41Go!
21:42Go!
21:50Go!
21:52Go!
21:57Look at that.
22:00Go!
22:02Go!
22:03Go!
22:07Go!
22:10We're like, go to our dois,ised-m bullet centres, so make it put together
22:18without all of us to be ready.
22:20a little bit about this duck because I've never had it cooked for this long
22:24before
22:27yep we're at 20. I know that I probably still got enough time to cook it but it
22:32does need a rest and I know I need time to refine and finish my sauce I'm trying
22:36to figure it out in my head like where do I put my time right now I want I want
22:41a little bit longer
22:45Hannah how are you going yeah I'm feeling a little bit like here's the
22:49pinch time now and I'm feeling it for sure okay turn that over when when you're
22:55ready let's have a look at that still sticking so it might not be there yeah
23:00he's not ready
23:12you've got this Hannah I want a little bit longer
23:16that my duck is taking a really long time to render down
23:21and I'm starting to worry because there is no duck all orange without the
23:26duck and orange sauce oh I'm worried about her dog
23:32the clock's ticking it's not too far off I'm not giving up so I'm starting to lift the duck out
23:43I can sort of get off the base it's not perfectly released but I'm seeing that the skin is looking
23:48rendered go Hannah go I decide to chuck it in the oven so that I can just focus on
23:53the sauce do you know when Po was in the kitchen with us this is what she would do
23:58yeah yeah yeah yeah
24:00you're like what are you doing Po
24:01a position
24:02a position exactly
24:04oh that smells so good Hannah
24:06and yum
24:07keep your eye on that prize
24:1213 minutes to go
24:13oh my god
24:1813 minutes come on
24:27what are you doing now Caspar I'm braising my leeks I'm just getting like a nice like sear on them
24:32yeah and then we'll put in some wine a bit of cream and just let them bubble away oh yeah
24:37okay
24:38put my leeks on the braise I've got my chicken in the oven I've got my potatoes in the oven
24:43as
24:43well so I'm feeling I'm feeling good sounds delicious these last few minutes for me are
24:49super important I've got a lot of loose ends for my pate on crue that I need to tie up
24:56Vinnie the beast is in the oven the beast is in the oven yes the pastry is looking good it's
25:00browning up
25:02really nicely beautiful and I've got my jelly that goes on top of the terrine to set
25:07is that going to set in time yeah so I've got my gelatin leaves soaking but I've also added a
25:12bit of agar agar okay so it can set our room temp a lot quicker as soon as it comes
25:15out of the oven
25:16I'm going to put in the blast just to get the heat out of it great pour this in yeah
25:19straight
25:20in the freezer as much time as possible to cool and then that's it I want it to be as
25:23authentic
25:24as possible okay good luck Vinnie thank you yes Vin I'm definitely feeling really really happy
25:30because I think this cook today and my dish that I've made is a testament to myself as well as
25:37what
25:37I can do
25:46and looking at my dish smelling my dish having everyone cheering me on
25:51I definitely feel like this is the motivation that I needed being in this competition
25:57thank you very much yeah that immunity pin is staring me down I can just feel like eyes on
26:04me that pin is uh it's kind of tormenting me it's calling to me I think I need it
26:11nice caviar maybe we'll bring it back to the room later yeah I'll put it in my pocket
26:19so I'm just finishing off my lobster bisque now I've strained my bisque I put it straight into a
26:24clean saucepan with about 200 mils of cream and I've got to get this reducing this is what's going
26:29to give it that beautiful orange color nice Jack get all that flavor there to be honest I'm a little
26:37bit scared to cook for John Kristoff today because he's all over every French technique so it's really
26:42important that I nurture this bisque to the last minute if I don't nail it he's gonna know
26:48can have a taste of your beautiful bisque yeah for sure for sure I haven't seasoned it yet I'm just
26:53waiting for it to reduce a little bit a good bisque has a few key things yeah it's not adding
27:01too much
27:02tomato because I don't want to taste like tomato soup and also the perfume of the herbs that you're
27:07going to add to this I've got some fennel one of my favorite herbs in any type of fresh cuisine
27:12is
27:13tarragon tarragon okay making a dash to the pantry because Justine did mention tarragon I
27:22really want to include this in my dish today it has that aniseed kind of flavor to it definitely
27:27going to add some tarragon in the bisque I think for sure yeah definitely going to listen to that
27:31let that reduce down probably for the remainder of the cook and then the lobster tails next I'm going
27:36to get a good sear on that that's going to go on top some caviar some finger lime hopefully it
27:41all
27:41comes together I've got a bit to do now that's the best don't let time slip away only five minutes
28:00to go five minutes ago and now I've got the mom octopus arms going starting to get a little bit
28:06crazy you've got this Hannah deep breath I pull this duck out of the oven
28:16and I can see pink juices coming out which is great but I wish I had more time to finesse
28:23that sauce
28:25that's not going to be done in time it is on the sweeter side I want to balance that with
28:31a little
28:32bit of vinegar and salt hopefully the sauce is going to be okay my salad is ready my plate is
28:40ready
28:41I just take my patch on crew out of the blast killer just to test if it actually comes out
28:46of the tin
28:47this is kind of the moment of truth because if I can't get my patch on crew out of my
28:50tin
28:51I won't have a dish to serve tap the bottom a bit
28:58moment of truth
29:10it releases
29:14it looks beautiful perfectly browned crispy on the outside holding together beautifully
29:20this is so good my craziness today has definitely paid off very ambitious but it works when the
29:30judges eat this dish I want them to be transported to a little cafe or a bistro in France or
29:36maybe even
29:36having a picnic out front of the Eiffel Tower just eating these not a care in the world
29:46the potatoes are looking good they're coloring on the top really nice and crispy
29:53just crossing my fingers for this chicken
29:57how's it looking
30:01it's like legs are like getting cooked but the breast is undercooked
30:09waiting for this chicken to cook is so stressful the roast chicken is the centerpiece of this entire
30:15dish no matter how good my other elements are if my chicken isn't cooked perfectly I've got no shot
30:22and an immunity pain gosh I really hope you're planning up now because there is three minutes to go
30:27oh
30:45I'm feeling the stress a little bit right now
30:48the cook on the chicken could be off
30:52so I'm leaving but in there for as long as possible
30:55one minute to go
31:01time's running out
31:04I need to get my chicken onto the plate
31:06and trying to put some of the little aromats and garnishes that I've had
31:11roasting in there to maximize the flavor but I'm really pushing to the wire
31:16because I'm serving the chicken whole and the potatoes in their dish
31:19I don't really have a chance to test any of it
31:21look at them potatoes those potatoes look epic
31:23we're just crossing my fingers
31:26come on Hannah get it on the plate
31:29I'm slicing the duck and I can see pink
31:33the colors looking amazing fondant potato on my beans sauce is in the jug I'm stoked
31:38and then I realize don't forget the butter
31:44I don't put butter in the sauce how do we get the cut
31:51I look at the clock I think I can do this I'm gonna risk it all I'm gonna chuck it
31:56in and put
32:07that butter on
32:07four
32:08three
32:10two
32:11one
32:12one
32:12whoo
32:14whoo
32:14time's up
32:18let's go
32:21hello
32:21good job dude
32:22yeah
32:23that was wild
32:24that was wild
32:25I fought really hard today I pushed myself as much as possible
32:28I think the flavors are there I think the dish is beautiful I took time to present it nicely
32:32so no matter what happens I'm proud of myself and I'm happy
32:39knowing what I know about french cooking I think I've nailed it
32:41but also that's not very much maybe not then I won't even know what it tastes like when the
32:47judges try it because I won't even be there so I feel as though if I have nailed this dish
32:52I'm definitely in for a good chance
33:04well we've asked our four contestants to cook a classic french dish lucky we've got a classic
33:11french judge with a bit of swag going on because at the end of the day we're going to give
33:15out an
33:15immunity do you think it's going to be really obvious who's cooked what dish no
33:21we're going to be like inspectors
33:26let's get the first dish in
33:33here she is hello everybody oh this almost feels like it's my dish
33:39oh game on
33:52the dish is lobster bisque with sous vide lobster tail caramelized fennel and caviar enjoy guys lovely
34:04thank you
34:29i think the lobsters has been sous vide very well it was kept dried but in what is about keeping
34:39the
34:40textures and the flavors it was impeccable and the depth of the bisque was very well executed
34:49you can get the shellfish you can get star anise perno it's well seasoned the lobster is cooked to
34:57perfection it is so succulent yeah melts in your mouth i think they've absolutely nailed that
35:04so let's get into the sauce it tastes quite hollow for me i can definitely get the the alcohol you
35:11can definitely get the cream and a bit of acidity but i was really hoping to get that body uh
35:17the
35:17natural body from the shellfish i think it could be a little bit more luxurious in its texture you know
35:22a bit more silky and viscous but as a you know as a sauce as a french sauce i really
35:27love it
35:36i'm feeling pretty good about my dish i feel confident in my abilities and the potatoes looks
35:43really nice oh my god wow but i'm just a little bit worried about the chicken
36:16i think it looks like someone who really wants to win set himself apart from the others
36:28he's really just gone i'm gonna put everything on the table a lot of work done 75 minutes yeah
36:33the certainty of the he there from you
36:38i think it's someone who knows how to please
36:45i mean someone who has a lot to offer one dish is not enough and i can't wait to try
36:51the food
36:57the food to make it for me
37:08starting with what i love those bloody potatoes oh my gosh
37:15huh i feel like those potatoes are so good they could be my favorite thing on anyone's plate today
37:21There's so many different textures in there.
37:24It looks like for a grass-nated potato,
37:26it's got crispy edges around.
37:28It's got, like, beautiful, fluffy, tender potatoes.
37:33And for me, that's what I was hoping to see,
37:36someone just not hold back
37:38and going full-throttle French on something.
37:41The chicken, it looked very promising.
37:44Beautiful golden skin.
37:46It looked like countryside, France somewhere.
37:49But for me, the breast is overcooked.
37:52I don't know how the legs are,
37:53but my breast is pretty overcooked.
37:56My part of the chicken was cooked quite well,
37:58which was the thigh.
38:00I loved how tender the leeks were.
38:02They were just melt in your mouth,
38:03and the potatoes were really tasty and quite moorish.
38:08The thing I've enjoyed the most is this pomme boulangĂšre.
38:10The onions are absolutely impeccable.
38:13The right herbs.
38:14The pomme boulangĂšre, c'est trĂšs, trĂšs bon.
38:18Overall, someone has really tried
38:20to give this everything they've got.
38:23They want that pin with all of those dishes.
38:25That is a proper nudge.
38:27And I think it's Vinny.
38:30I'm proud of myself today
38:31for putting up my duck collar on.
38:33It does look like how I wanted it,
38:35so I'm really proud of that.
38:39Madame Justine.
38:40I'm back.
38:40Hopefully, my duck is perfectly cooked
38:43and that my sauce is balanced
38:45and cuts through the richness of the duck.
38:48The cook has instructed me
38:49to add the sauce in the centre.
38:54Ooh.
38:58It's good sauce.
39:00We have a duck Ă la roche
39:05with green beans
39:06and potato fondant.
39:10Enjoy, guys.
39:13Merci beaucoup.
39:14Nice playing safe.
39:16How do we feel about how it looks?
39:19I like the look of it.
39:20Yeah.
39:20Simple.
39:21Tidy.
39:22Yeah, tidy.
39:23Considered safe.
39:24Yeah.
39:25Pretty keen to see what that sauce looks like.
39:26It's got a nice little shine on it.
39:27Nice colours.
39:30I think it's Hannah.
39:31I think it's Hannah too.
39:33It's very safe.
39:56I think this person's cooked the duck really well.
39:59It was presented beautifully.
40:01I like the austerity of, you know,
40:03a little pile of beans,
40:04a little bit of zest in the middle.
40:05They were particular about
40:06how they wanted the sauce poured.
40:08I think the colours overall were really enticing.
40:11Great little fondant.
40:12Very tender.
40:14The sauce,
40:17it's just a little bit too sweet.
40:19Too sweet, too thin,
40:21and I think overall,
40:22but particularly with the sauce,
40:23there's just not enough seasoning
40:24in this dish for me.
40:26There is orange juice.
40:28Canard Ă l'orange.
40:29For sure, there is orange juice in the sauce.
40:32But it's clearly because that person tried to make a classic orange sauce
40:38for the duck
40:39by doing a caramel.
40:42And it is too sweet.
40:46Good news for me,
40:47the duck is pretty close to perfect.
40:51Lovely caramelisation on the skin,
40:53beautiful blushing,
40:53rosy pink all the way throughout the flesh,
40:56spot on.
40:58For me,
40:59the downside is the sauce,
41:00and it could have been fixed so easily.
41:04Like,
41:04as soon as I got a piece of orange,
41:07like fresh orange,
41:08draped it through that sauce,
41:09and then got everything else,
41:11it was there,
41:12because it just gave it that extra bit of acidity
41:14and freshness that it needed.
41:17Oh,
41:18they got so close.
41:19They got so close.
41:24I'm feeling very nervous,
41:26but also really excited
41:27to be able to show the judges
41:29what I was able to do
41:31in 75 minutes.
41:32When the judges first taste
41:34this pùté on crew,
41:35I really want them to have
41:36that nice, crispy pastry
41:38on the outside
41:38and then have a beautiful texture
41:40of the terrine
41:41on the inside.
41:44Holy dooly.
41:48Oh!
41:50En croûte.
41:51Pùté en croûte.
41:54Wow.
41:56Crazy.
41:59If I do get it right,
42:01I think I'm going to have
42:02a really good chance
42:03of getting that pin today.
42:05So we have
42:06a pùté en croûte
42:08with some mustard
42:11and a simple salad.
42:13Incredible.
42:15This is very obvious now.
42:17Who dares to do
42:18an en croûte
42:19is only one.
42:22This is Casper.
42:25I just said Casper.
42:28I feel like this is the dish
42:30that is the most
42:31cohesively French.
42:33Yeah, 100%.
42:34Yeah, yeah.
42:34Like the little green salad
42:36on the side,
42:37the mustard
42:37and the pickles.
42:39Pùté en croûte?
42:40Like 75 minutes?
42:41That's about as French
42:42as it gets.
42:44So it's done to the pùté.
42:46Please be perfect.
43:01So it's done to the pùté.
43:05Please be perfect.
43:15That's a lot of work.
43:17That's a massive gambol,
43:18that.
43:21Wow.
43:22Oh my God,
43:23this is quick, quick.
43:24The layers in this
43:26are phenomenal.
43:27I can see like
43:27three or four clear ones.
43:29Plus all the fruit
43:30in the middle as well.
43:31It's 75 minutes.
43:33Wow,
43:33that is so impressive.
43:49Oh.
43:56Jean-Christophe
43:58is completely
43:59flabbergasted.
44:03It's absolutely perfect.
44:08This is a lot of work
44:11in such a restricted time.
44:14I couldn't even imagine
44:17to try to dare
44:18to do a pùté
44:19en croûte
44:20in 75 minutes.
44:21There's no way.
44:22And to have it so well
44:24placed together,
44:26combined,
44:26cooked,
44:27cooked together perfectly
44:28with the right texture,
44:30the right seasoning.
44:33I'll let you speak
44:34because I'm going
44:35to enjoy my food now.
44:36Ah,
44:37this is proper
44:39French classic cuisine.
44:42Like,
44:43I don't think
44:43you could think
44:44of a more
44:45iconically French
44:48classic dish
44:48than pùté en croûte.
44:50And I thought
44:51that this dish
44:52just didn't exist
44:53in this kitchen.
44:54You know,
44:55in a 75-minute challenge
44:57at that,
44:57it is just mind-blowing.
44:59The pastry is
45:00so well done
45:02for 75 minutes.
45:04Beautiful caramelisation
45:05and a nice rustic charm
45:07to it as well,
45:08which is really cool.
45:10The flavour
45:11of that filling
45:12is blowing my mind.
45:14I didn't think
45:15we were going
45:15to ever get anything
45:16in here
45:17Frencher than usual,
45:18but this pùté en croûte
45:20might be it.
45:21I think we find
45:22the winning dish.
45:24And I cannot possibly
45:25wait any longer
45:27to find out.
45:32To round out
45:33Nostalgia Week,
45:34we invited someone
45:35who's been part
45:36of the MasterChef family
45:38since the very beginning.
45:39If anyone knows
45:41this kitchen
45:41and knows what it takes
45:42to succeed,
45:43it's Justine Schofield.
45:50Today,
45:51you had the privilege
45:52of being guided
45:53by Justine
45:54and having a break
45:55from us.
45:55We asked you
45:57to cook a classic
45:57French dish
45:58in a bid
45:58to claim
45:59that immunity pin.
46:01You should have
46:02seen us guessing.
46:05OK, so who made
46:07the poulet routi?
46:13Casper,
46:15your pomme boulangĂšre
46:17was amazing,
46:20but
46:21the chicken
46:23was unevenly cooked.
46:26Righto,
46:27who was on
46:28the duck-a-la-range
46:29section?
46:30Hannah.
46:35The duck.
46:36Perfect.
46:38Blushing pink.
46:39The potato fondant,
46:41it was like butter.
46:43But...
46:44But...
46:45The orange sauce,
46:46it was overly sweet.
46:48Who made
46:49the lobster bisque?
46:56The lobster
46:57was perfectly cooked.
47:01The fennel
47:02was delicious,
47:04but...
47:06The bisque
47:07lacked body.
47:09Which leave
47:11viny
47:12and the pùté
47:14en croûte.
47:17To achieve that
47:18in 75 minutes
47:19is crazy.
47:24The texture
47:25was perfect.
47:27Perfect.
47:27The flavor's
47:30incredible.
47:34But...
47:37There is no
47:39but!
47:40Congratulations!
47:41Yes!
47:43Yes!
47:46Yes!
47:48Yes!
48:01You like your idea.
48:03Oh,
48:04believable.
48:07Did you expect that?
48:09No.
48:10Not at all.
48:10Like,
48:11I want to know,
48:12the courage
48:13to do a pùté
48:14en croûte
48:15in 75 minutes?
48:16Where'd that come from?
48:18Honestly,
48:19I was thinking about it
48:20and I go,
48:20the last two pressure tests,
48:22there was the pastry
48:23that I learnt
48:23to do really quick
48:24and then there's
48:25the layering
48:25and the seasoning
48:26of every single thing
48:27from the last pressure test.
48:29So I was like,
48:30pùté en croûte?
48:33Viny's got a pin!
48:40And now,
48:42you are up the top,
48:42my friend.
48:43There is a massive weight
48:44off your shoulders.
48:46You got that safety net
48:47in this competition.
48:48Well done.
48:50Well done,
48:51everyone else.
48:53We'll see you back
48:54in the kitchen soon.
48:55Good night.
48:56Well done, Viny.
49:06Next week
49:07on MasterChef Australia.
49:09Please welcome
49:10Chef Matt Sinclair
49:12and Chef Thomas.
49:13It's all about
49:15perfect pears
49:16with two mystery boxes,
49:19two flavour combinations
49:22and two peas in a pie.
49:31There's also
49:32two eliminations.
49:35I'll do everything
49:36in my power
49:37to stay here
49:38and fight another day.
49:39Oh no.
49:40Oh God.
49:41If I screw up,
49:42I'm going home.
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