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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!
21:38Oh my God!
21:39He's looking cool!
21:41He's looking cool!
21:41He's looking cool!
21:42He's looking cool!
21:42Done my exercise for today, that's for sure.
21:4630 minutes to go.
21:47How's it cook on the duck?
21:49And I'm starting to notice that my duck is taking a really long time to render down.
21:56And it's not coming away from the pan, which means that it's not ready yet.
22:01It's very hot.
22:02It's very hot.
22:04I cranked the heat a little bit, as much as I'm willing.
22:07These pans are so thick, so they take longer to heat up.
22:10So it's rendered really nice and slowly, but I probably should have accounted for 30 minutes,
22:14which is, to me, a bit insane on duck.
22:19I'm starting to worry a little bit about this duck because I've never had it cooked for this long before.
22:27Yep, we're at 20.
22:28You got 20.
22:29I know that I've probably still got enough time to cook it, but it does need a rest.
22:33And I know I need time to refine and finish my sauce.
22:36I'm trying to figure it out in my head, like, where do I put my time right now?
22:40I want a little bit longer.
22:45Hannah.
22:46How are you going?
22:47Yeah, I'm feeling a little bit, like...
22:49Here's the pinch time now.
22:50And I'm feeling it for sure.
22:53Okay.
22:54Turn that over when you're ready.
22:56Let's have a look at that.
22:58It's still sticking, so it might not be there.
23:00He's not ready.
23:00He's not ready.
23:11You've got this, Hannah.
23:13I want a little bit longer.
23:16My duck is taking a really long time to render down.
23:21And I'm starting to worry.
23:23Because there is no duck a l'orange without the duck and orange sauce.
23:28Oh, I'm worried about Hannah dog.
23:32The clock's ticking.
23:34It's not too far off.
23:35I'm not giving up.
23:38So, I'm starting to lift the duck out.
23:43I can sort of get it off the base.
23:45It's not perfectly released, but I'm seeing that the skin is looking rendered.
23:49Go, Hannah, go.
23:51I've decided to chuck it in the oven so that I can just focus on this sauce.
23:54Do you know when Po was in the kitchen with us, this is what she would do.
23:59Yeah, yeah, yeah.
24:00What are you doing, Po?
24:02Positioning.
24:03Positioning, exactly.
24:04Oh, that smells so good, Hannah.
24:07And yum.
24:08Keep your eye on that prize.
24:12Thirteen minutes to go.
24:14Oh, yeah!
24:18Thirteen minutes, come on!
24:21You want this, come on!
24:27What are you doing now, Caspar?
24:29I'm braising my leeks.
24:31I'm just getting, like, a nice, like, sear on them.
24:32Yeah.
24:33And then we'll put in some wine and a bit of cream and just let them bubble away.
24:37Oh, yeah, okay.
24:38Let's put my leeks on to braise.
24:39I've got my chicken in the oven.
24:41I've got my potatoes in the oven as well.
24:43So, I'm feeling good.
24:45Sounds delicious.
24:48These last few minutes, for me, are super important.
24:50I've got a lot of loose ends for my pate-on-crude that I need to tie up.
24:56Vinny, the beast is in the oven.
24:58The beast is in the oven.
24:59Yes, the pastry is looking good.
25:00It's browning up really nicely.
25:03Beautiful.
25:04And I've got my jelly that goes on top of the terrine to set.
25:07Is that going to set in time?
25:08Yeah, so I've got my gelatin leaves soaking, but I've also added a bit of agar agar.
25:13Okay.
25:13So, it can set our rim temp a lot quicker.
25:15As soon as it comes out of the oven, I'm going to put in the blast just to get the
25:17heat out of it.
25:18Great.
25:18Pour this in.
25:19Yep.
25:20Straight in the freezer.
25:20As much time as possible to cool and then that's it.
25:22I want it to be as authentic as possible.
25:24Okay.
25:25Good luck, Vinny.
25:26Yes, Vin.
25:29I'm definitely feeling really, really happy because I think this cook today and my dish that I've made
25:34is a testament to myself as well as what I can do.
25:40Woo!
25:41Yay!
25:43Come on!
25:44Let's go.
25:45Get out of the basket.
25:46And looking at my dish, smelling my dish, having everyone cheering me on.
25:50Yes, hey.
25:52I definitely feel like this is the motivation that I needed being in this competition.
25:57Thank you very much.
25:58Yeah, it looks beautiful.
25:58That's good.
25:59That immunity pin is staring me down.
26:01I can just feel like eyes on me.
26:04That pin is, it's kind of tormenting me.
26:06It's calling to me.
26:07I think I need it.
26:10Nice.
26:12Caviar.
26:13Maybe we'll bring it back to the room later.
26:15Yeah, I'll put it in my pocket.
26:19So I'm just finishing off my lobster bisque now.
26:22I've strained my bisque.
26:23I put it straight into a clean saucepan with about 200 ml of cream.
26:27I've got to get this reducing.
26:28This is what's going to give it that beautiful orange colour.
26:31Nice, Jack.
26:32Nice one, Jack.
26:33Get all that flavour there.
26:36To be honest, I'm a little bit scared to cook for John Christophe today.
26:39Because he is all over every French technique.
26:42So it's really important that I nurture this bisque to the last minute.
26:45And if I don't nail it, he's going to know.
26:48Can I have a taste of your beautiful bisque?
26:50Yeah, for sure.
26:51For sure.
26:52I haven't seasoned it yet.
26:53I'm just waiting for it to reduce a little bit.
26:56A good bisque has a few key things.
27:00Yeah.
27:00It's not adding too much tomato.
27:03Because I don't want to taste like tomato soup.
27:05And also the perfume of the herbs that you're going to add to this.
27:08I've got some fennel.
27:09One of my favourite herbs in any type of French cuisine is tarragon.
27:14Tarragon.
27:14Okay.
27:18Making a dash to the pantry, because Justine did mention tarragon,
27:22I really want to include this in my dish today.
27:24It has that aniseed-y kind of flavour to it.
27:27Definitely going to add some tarragon in the bisque, I think, for sure.
27:30Yeah, definitely going to listen to that.
27:31Let that reduce down probably for the remainder of the cook.
27:34And then the lobster tails next.
27:36I'm going to get a good sear on that.
27:37That's going to go on top.
27:38Some caviar.
27:40Some finger lime.
27:40Hopefully it all comes together.
27:41I've got a bit to do.
27:43That's the best.
27:46Don't let time slip away.
27:48Only five minutes to go.
27:51Five minutes to go!
27:52Come on!
27:53Come on!
27:55Let's go!
28:00Five minutes to go, and now I've got the mum octopus arms going.
28:05Starting to get a little bit crazy.
28:07Woo!
28:08You've got this, Hannah.
28:09Deep breath.
28:12Pull this duck out of the oven.
28:16And I can see pink juices coming out, which is great.
28:21But I wish I had more time to finesse that sauce.
28:25That's not going to be done in time.
28:27It is on the sweeter side.
28:30I want to balance that with a little bit of vinegar and salt.
28:33Hopefully the sauce is going to be okay.
28:38My salad is ready.
28:39My plate is ready.
28:41I just take my pate 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.
28:49Because if I can't get my pate on crew out of my tin, I won't have a dish to serve.
28:53Tap the bottom a bit.
28:58The moment of truth.
29:10It releases.
29:14It looks beautiful.
29:16Perfectly browned.
29:17Crispy on the outside.
29:19Holding together beautifully.
29:20It's so good.
29:23My craziness today has definitely paid off.
29:27Very ambitious, but it works.
29:29When the judges eat this dish, I want them to be transported to a little cafe or a bistro in
29:35France.
29:35Or maybe even having a picnic out front of the Eiffel Tower.
29:38Just eating this. Not a care in the world.
29:46The potatoes are looking good.
29:48They're colouring on the top.
29:49Really 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.
30:12The roast chicken is the centrepiece of this entire dish.
30:16No matter how good my other elements are, if my chicken isn't cooked perfectly, I've got no shot and an
30:22immunity pen.
30:23Gosh, I really hope you're planning up now because there is three minutes to go!
30:27Oh!
30:29Last push, guys.
30:30Last push.
30:30Come on, come on, let's go!
30:31Come on, Jasper!
30:33Let's go, buddy.
30:45I'm feeling the stress a little bit right now.
30:48The cook on the chicken could be off.
30:51So I'm leaving, but in there for as long as possible.
30:55One minute to go!
30:57One minute to go!
31:01Time's running out.
31:03One minute.
31:04Casper, ah!
31:05I need to get my chicken onto the plate.
31:07Come on, Casper.
31:08I'm trying to put some of the little aromats and garnishes that I've had roasting in there to maximise the
31:12flavour, but I'm really pushing to the wire.
31:16Because I'm serving the chicken whole and the potatoes in their dish, I don't really have a chance to test
31:21any of it.
31:21Look at them potatoes.
31:22Those potatoes look epic.
31:24I'm just crossing my fingers.
31:26Come on, Hannah, get it on the plate!
31:28How's the duck?
31:29I'm slicing the duck and I can see pink.
31:32Beautiful!
31:33The colours looking amazing.
31:35Fondant potato on, my beans.
31:37The sauce is in the jug.
31:38I'm stoked.
31:39And then I realise...
31:40Don't forget the butter!
31:44I didn't put butter in the sauce.
31:46How do we get...
31:48the cut?
31:51I look at the clock.
31:53I think I can do this.
31:54I'm gonna risk it all.
31:55I'm gonna chuck it in and put that butter on.
31:59Ten!
32:01Nine!
32:02Eight!
32:03Seven!
32:05Six!
32:06Five!
32:07Four!
32:08Three!
32:10Two!
32:11One!
32:14Time's up!
32:18Let's go!
32:20How are you?
32:22That was wild!
32:24That was wild!
32:25I fought really hard today.
32:27I pushed myself as much as possible.
32:28I think the flavours are there.
32:30I think the dish is beautiful.
32:31I took time to present it nicely.
32:33So 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.
32:42But also, that's not very much.
32:44Maybe not.
32:45Then I won't even know what it tastes like when the judges try it,
32:48because I won't even be there.
32:49So I feel as though if I have nailed this dish, I'm definitely in for a good chance.
33:04Well, we've asked our four contestants to cook a classic French dish.
33:09Lucky we've got a classic French judge with a bit of swag going on.
33:13Because at the end of the day, we're going to give out an immunity.
33:16Do you think it's going to be really obvious who's cooked what dish?
33:19No.
33:21We're going to be like inspectors.
33:26Let's get the first dish in.
33:32Here she is.
33:34Hello, everybody.
33:36Oh, this almost feels like it's my dish.
33:40Ooh.
33:43Game on.
33:52The dish is lobster bisque
33:56with sous vide lobster tail,
33:59caramelised fennel
34:01and caviar.
34:03Enjoy, guys.
34:04Lovely. Thank you.
34:05Merci.
34:29I think the lobsters has been sous vide very well.
34:34It was kept dried.
34:37But in what is about keeping the textures and the flavours,
34:42it was impeccable.
34:44And the depth of the bisque was very well executed.
34:48You can get the shellfish, you can get star anise, perno.
34:53It's well seasoned.
34:55The lobster is cooked to perfection.
34:58It is so succulent.
34:59Yeah, melts in your mouth.
35:01I think they've absolutely nailed that.
35:04Let's get into the sauce.
35:06It tastes quite hollow for me.
35:08I can definitely get the alcohol.
35:11You can definitely get the cream and a bit of acidity,
35:14but I was really hoping to get that body,
35:16the natural body from the shellfish.
35:19I think it could be a little bit more luxurious in its texture,
35:22you know, a bit more silky and viscous.
35:24But as a, you know, as a sauce, as a French sauce, I really love it.
35:30Place your bets.
35:31Who do you think it is?
35:32I think it's Gusper.
35:36I'm feeling pretty good about my dish.
35:39I feel confident in my abilities.
35:42And the potatoes looks really nice.
35:44Oh my God. The big one.
35:46Wow.
35:47But I'm just a little bit worried about the chicken.
36:00I love it.
36:02Oh my God. The big one.
36:07Wow.
36:08So we have a poulet rôti.
36:13With pommes boulangères.
36:16Some braised leeks.
36:19Bon appétit.
36:21I think it looks like someone who really wants to win,
36:24set himself apart from the others.
36:28He's really just gone,
36:29I'm going to put everything on the table.
36:31Lot of work done. 75 minutes.
36:33Yeah.
36:34The certainty of the he there from you.
36:38I think it's someone who knows how to please.
36:43Oh.
36:45I mean, someone who has a lot to offer.
36:48One dish is not enough.
36:49And I can't wait to try this food.
36:52Let's do it.
36:52Let's do it.
36:56Let's do it.
37:01Let's do it.
37:02Let's do it.
37:05Let's do it.
37:05Let's do it.
37:08Starting with what I love.
37:10Those bloody potatoes.
37:12Oh my gosh.
37:14Oh my gosh.
37:15Huh?
37:16I feel like those potatoes are so good they could be my favourite thing on anyone's plate today.
37:22There's so many different textures in there.
37:24It looks like for a grassinated potato, it'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 and going full throttle French on something.
37:42The 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, but my breast is pretty overcooked.
37:55My part of the chicken was cooked quite well, which was the thigh.
38:00I loved how tender the leeks were.
38:02They would just melt in your mouth and the potatoes were really tasty and quite moorish.
38:08The thing I've enjoyed the most is this pomme boulangère.
38:10The onions are absolutely impeccable.
38:13The right herbs.
38:14The pomme boulangère, c'est très, très bon.
38:18Overall, someone has really tried to 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 Vinnie.
38:30I'm proud of myself today for putting up my duck collar on.
38:33It does look like how I wanted it, so I'm really proud of that.
38:38Madame Justine.
38:40I'm back.
38:41Hopefully my duck is perfectly cooked and that my sauce is balanced
38:45and cuts through the richness of the duck.
38:48The cook has instructed me to add the sauce in the centre.
38:54Ooh.
38:58It's good sauce.
39:00We have a duck a la roche.
39:04With green beans and potato fondant.
39:10Enjoy guys.
39:12Thank you. Merci beaucoup.
39:14Nice playing Seth.
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.
39:24Yep.
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.
39:35I think it's Hannah too.
39:56I think this person's cooked the duck really well.
39:59It was presented beautifully.
40:01I like the austerity of, you know, a little pile of beans,
40:04a little bit of zest in the middle.
40:05They were particular about how they wanted the sauce poured.
40:08I think the colours overall were really enticing.
40:11Great little fondant.
40:12Very tender.
40:14The sauce.
40:16It's just a little bit too sweet.
40:19Too sweet.
40:20Too thin.
40:21And I think overall, but particularly with the sauce,
40:23there's just not enough seasoning in this dish for me.
40:26There is orange juice.
40:28Canard à 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 by doing a caramel.
40:42And it is too sweet.
40:46Good news for me, the duck is pretty close to perfect.
40:51Lovely caramelisation on the skin.
40:53Beautiful blushing, rosy pink all the way throughout the flesh.
40:56Spot on.
40:58For me, the downside is the sauce.
41:01And it could have been fixed so easily.
41:04Like, as soon as I got a piece of orange, like fresh orange,
41:08draped it through that sauce and then got everything else,
41:11it was there because it just gave it that extra bit of acidity
41:14and freshness that it needed.
41:17Oh, they got so close.
41:19They got so close.
41:24I'm feeling very nervous, but also really excited to be able to show the judges
41:29what I was able to do in 75 minutes.
41:32When the judges first taste this pâté en croûte, I really want them to have
41:36that nice, crispy pastry on the outside and then have a beautiful texture
41:40of the terrine on the inside.
41:44Holy dooly!
41:48Oh!
41:50En croûte.
41:51Pâté en croûte.
41:54Wow.
41:56Crazy.
41:59If I do get it right, I think I'm going to have a really good chance
42:03of getting that pin today.
42:05So we have a pâté en croûte
42:08with some mustard and a simple salad.
42:13Incredible.
42:15This is very obvious now.
42:17Who dares to do an en croûte?
42:19There's only one.
42:22This is Casper.
42:25I just said Casper.
42:28I feel like this is the dish that is the most cohesively French.
42:33100%.
42:34Yeah, yeah.
42:34Like the little green salad on the side, the mustard and the pickles.
42:39Pâté en croûte? Like 75 minutes?
42:41That's about as French as it gets.
42:44So it's done to the pâté.
42:46Please be perfect.
43:01So it's done to the pâté.
43:05Please be perfect.
43:15That's a lot of work.
43:17That's a massive gambol.
43:21Wow.
43:22Oh my God, this is quick, quick.
43:24The layers in this are phenomenal.
43:27I can see like three or four clear ones.
43:29Plus all the fruit in the middle as well.
43:31In 75 minutes.
43:33Wow, that is so impressive.
43:34There we go.
43:51There we go.
43:57You're done.
44:00Here we go.
44:03You've done it.
44:07perfect
44:08this is a lot of work in such a restricted time i couldn't even even imagine to try to dare
44:18to do
44:18a pate on crude in 75 minutes there's no way and to have it so well blessed together
44:25combined cook cook together perfectly with the right texture the right seasoning
44:33i'll let you spit because i'm going to enjoy my food now ah this is proper french classic cuisine
44:42but i don't think you could think of a more iconically french classic dish than pate on
44:49crude and i thought that this dish just didn't exist in this kitchen you know in a 75 minute
44:56challenge at that it is just mind-blowing the pastry is so well done for 75 minutes beautiful
45:05caramelization and a nice rustic charm to it as well which is really cool
45:10the flavor of that feeling is blowing my mind i didn't think we were going to ever get anything
45:16in here frencher than usual and christophe but this pate on crude might be it i think we find
45:22the winning dish and i cannot possibly wait any longer to find out
45:32to round out nostalgia week we invited someone who's been part of the masterchef family since
45:38the very beginning if anyone knows this kitchen and knows what it takes to succeed it's justine schofield
45:51today you had the privilege of being guided by justine and having a break from us we asked you to
45:57cook
45:57a classic french dish in a bid to claim that immunity pin you should have seen us guessing
46:05okay so who made the poulet routi
46:14kasva your pont boulanger was amazing
46:21but the chicken was unevenly cooked
46:26righto who was on the duck a l'orange section hannah
46:35the duck perfect blushing pink the potato fondant it was like butter
46:44but the orange sauce it was overly sweet who made the lobster bisque
46:56the lobster was perfectly cooked
47:02the fennel was delicious but the bisque lacked body
47:07which leaves vinnie and the pate on crude to achieve that in 75 minutes is crazy
47:24the texture were perfect
47:26the flavors incredible
47:34but
47:38there is no bad
47:39Congratulations!
47:41Yes!
48:01You like your idea.
48:03Unbelievable.
48:08Did you expect that?
48:09No, not at all.
48:11Like, I want to know, the courage to do a pate en croute in 75 minutes?
48:16Where did that come from?
48:18Honestly, I was thinking about it and I go, the last two pressure tests,
48:21there was the pastry that I learnt to do really quick
48:24and then there's the layering and the seasoning of every single thing
48:27from the last pressure test.
48:28Oh!
48:29So I was like, pate en croute.
48:33Vinny's got a pin!
48:40And now, you are up the top, my friend.
48:43There is a massive weight off your shoulders.
48:46You got that safety net in this competition.
48:48Well done.
48:50Well done, everyone else.
48:53We'll see you back in the kitchen soon.
48:55Good night.
48:56Well done, Vinny!
49:06Next week on MasterChef Australia.
49:09Please welcome, Chef Matt Sinclair and Chef Thomas!
49:13It's all about perfect pairs with two mystery boxes, two flavour combinations, and two peas in a pie.
49:27Ooh!
49:28It's a lot of shoulder.
49:31There's also two eliminations.
49:35I'll do everything in my power to stay here and fight another day.
49:39Oh, no.
49:40Oh, God.
49:41If I screw up, I'm going home.
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