- 21 hours ago
MasterChef Australia S18E24 Mystery Box Challenge: Matt Sinclair vs. Daniel Dobra
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00:00:00Previously on MasterChef Australia, we kicked off Nostalgia Week with a bang.
00:00:07Oh my God, this is unbelievable.
00:00:10Let's do it, let's do it, let's do it!
00:00:11Here we go!
00:00:12And a team relay challenge.
00:00:14Oh my God, this is wild.
00:00:15Put everyone through their paces.
00:00:18It's just like going in one ear, coming out the other.
00:00:20Then, you're playing for an immunity pin!
00:00:25A blind taste test of classic French cuisine.
00:00:30Incredible.
00:00:31C'est très, très bon.
00:00:32One pin for Vinnie.
00:00:36But the heartstrings were well and truly pulled.
00:00:40True.
00:00:42When we had to say goodbye to Min.
00:00:45I wouldn't still be here without Min, sir.
00:00:47We're your best friend for life.
00:00:51Tonight, are two mystery boxes better than one?
00:00:56Oh!
00:01:08Another day in the kitchen.
00:01:10Ready, gang?
00:01:12Hooray!
00:01:14Hooray!
00:01:14What a price!
00:01:15Oh, I hit the crust!
00:01:17Oh, no!
00:01:19Walking into the kitchen, there's two mystery boxes up front.
00:01:23Wait, it's like different colours as well.
00:01:25One is more metallic, and the other one's more typical of what we usually have, the wooden
00:01:30box.
00:01:30And it does say home on the side, actually.
00:01:32And the other one says restaurant.
00:01:36Very intriguing.
00:01:38Morning, all!
00:01:40Morning!
00:01:41Morning, all!
00:01:42Morning!
00:01:43Welcome to a brand new week.
00:01:45And, uh, nah, you're not seeing double.
00:01:47We've got two mystery boxes today.
00:01:52This week is all about perfect pairings.
00:01:56Oh!
00:01:58In the kitchen, there are lots of things that are just better together.
00:02:02Think salt and pepper, fish and chips, knife and fork.
00:02:06The culinary world, it just wouldn't be the same without it.
00:02:10And the same goes for today's pair of mystery boxes.
00:02:15We have a home mystery box and a restaurant mystery box.
00:02:22Naturally gravitating towards the restaurant box, because I love going to restaurants, recreating
00:02:28the dishes.
00:02:29Inside the home mystery box are ingredients that home cooks adore.
00:02:33What you'll find in the restaurant mystery box are ingredients that will excite your inner
00:02:38chef.
00:02:39The good news is, the choice is yours.
00:02:43Please stand in front of the box that you'd like to cook with.
00:02:46What have we got?
00:02:47What have we got?
00:02:48What have we got?
00:02:58Right now, I don't know what to think.
00:03:01I know I'm quite a home cook, but I do love fancy ingredients as well.
00:03:05All right, Petro, you can't stand in the middle.
00:03:08Yeah.
00:03:10Oh, I'm having such a tough time with this.
00:03:12I think the risk of choosing the restaurant mystery box is I might not know the ingredients
00:03:17that are under there, and I may have never used them before.
00:03:20You know, it's a little bit of a gamble.
00:03:23Go on, Petro.
00:03:23Let's take a risk.
00:03:24That's it.
00:03:28But I'm here to have fun.
00:03:30Well, this is interesting.
00:03:31It's a little uneven.
00:03:32We have ten of you that have gone for the home mystery box, and then six of you who
00:03:37have gone for the restaurant mystery box.
00:03:39What if I was to tell you...
00:03:41Slim!
00:03:43Slim!
00:03:44That today, we're looking for two top dishes.
00:03:49Oh!
00:03:51And we'll award a winner to each mystery box.
00:03:55Oh!
00:03:58Does that change anyone's mind?
00:04:02Yep.
00:04:03It does.
00:04:04Yep.
00:04:05You're not looking for a bottom dish, but top from each box, the odds are better on this
00:04:09side now.
00:04:10Yeah, exactly.
00:04:11Can I?
00:04:12So whoever wants to jump ship, go for it now.
00:04:16Oh!
00:04:19So it's a white apron day, and I kind of want to be challenged, and maybe I won't even know
00:04:25the ingredients, but I'm like, what's the worst thing that could happen?
00:04:28Smart play, Hannah.
00:04:31So now we've got nine on the home mystery box, and seven on the restaurant mystery box.
00:04:36Both of these mystery boxes contain fantastic ingredients, but we can't take credit for
00:04:43them.
00:04:44Oh!
00:04:46In a week of great pairings, the dynamic duo that put these two boxes together are right
00:04:51up there.
00:04:52One of them started out as a home cook, and went on to open a couple of very successful
00:04:58restaurants.
00:04:58The other is his head chef, at one of those restaurants.
00:05:03Direct from Pelly's on the Sunshine Coast, please welcome MasterChef superstar, Chef Matt
00:05:10Sinclair and Chef Dominic!
00:05:12Woo!
00:05:16Woo!
00:05:20Woo!
00:05:21Oh, I love that!
00:05:22That's huge!
00:05:25Huge!
00:05:26Like, huge!
00:05:27I've, like, followed these blokes.
00:05:28Thanks for years.
00:05:29Matt Sinclair.
00:05:30I remember him coming second on his season, which would have been like a decade ago.
00:05:34And he's so talented, and Dobber's food is, like, so refined, and, like, I've watched
00:05:41his YouTube videos where he puts the GoPro on his head and does the cooking.
00:05:45They are both so talented.
00:05:47This is going to be a good day.
00:05:49Matt, welcome back, mate.
00:05:51Good to be here.
00:05:52It's been a while since you've been in the MC kitchen.
00:05:54Matt, it's crazy.
00:05:55We were talking about it the other day.
00:05:56It's, it's ten years since I wore that apron.
00:05:58So, amazing to be able to come back after a decade and, uh, still get the same feeling
00:06:03walking through that door.
00:06:04That's for sure.
00:06:05What is that feeling, mate?
00:06:06Oh!
00:06:06Oh, my God.
00:06:09It's all good feelings.
00:06:10No, Jake, no, Jake.
00:06:11I'm not even in trouble today.
00:06:13And you brought a friend with you.
00:06:14I did.
00:06:15Chef Dobbers.
00:06:16Welcome.
00:06:17Hello, folks.
00:06:19Tell us about Dobbers.
00:06:20How did you guys meet?
00:06:21What's your origin story?
00:06:21It's kind of like, it's kind of like, it's a bit of a slid into DM scenario.
00:06:28Yeah, we pretty much struck up a friendship I was admiring, his point of view cooking videos,
00:06:32which really exploded.
00:06:34Um, then he moved to the sunny coast and that's just sort of how the relationship started to
00:06:37kick off.
00:06:38And Pellys, mate, you guys are working hand in hand there.
00:06:41How's it going?
00:06:41We are.
00:06:41It's unbelievable to have Dobbers on board.
00:06:44He's really, you know, stepped in and grabbed the reins and doing some incredible things
00:06:48there.
00:06:49So, um, yeah, the future is very exciting.
00:06:51Nice.
00:06:53Shall we see what the boys have got for you?
00:06:55Yeah.
00:06:58Fellas, you can lift your lids.
00:07:00Now.
00:07:02Oh!
00:07:06Sriracha.
00:07:06Yes.
00:07:08Oh!
00:07:09Oh!
00:07:10Oh!
00:07:11Duck.
00:07:12That's like truffle.
00:07:13Truffle.
00:07:14Oh!
00:07:15Ridicchio.
00:07:16Okay, so very, very identifiable ingredients here.
00:07:20Uh, we'll start at the front here.
00:07:21So beautiful chicken Maryland.
00:07:23Uh, some beautiful tiger prawns.
00:07:24Silver beet.
00:07:25Nice, beautiful wedge of jack pumpkin.
00:07:27Orange.
00:07:28Instant coffee.
00:07:29Bit of spice.
00:07:30Sriracha.
00:07:30Coriander.
00:07:31Love it or hate it?
00:07:33Love it.
00:07:33Are there any haters?
00:07:34Surely not.
00:07:35What?
00:07:35Oh!
00:07:36Oh!
00:07:36Oh!
00:07:37Um, Chardonnay.
00:07:39And then we've got, uh, white onion.
00:07:41And then last but not least, Parmesan.
00:07:44So Chef Dauber's, tell us.
00:07:46Tell me through your ingredients, please.
00:07:48Okay.
00:07:48We've got this beautiful little black truffle.
00:07:53Oh, my God.
00:07:54Stunning.
00:07:55We have whole sardines.
00:07:58Nugget of goat cheese.
00:08:00That was hiding.
00:08:00Got this gorgeous dry aged duck breast.
00:08:03Aww.
00:08:03Now, dry aging them.
00:08:05They start to break down.
00:08:07They start to lose moisture.
00:08:08But what that does is eases the cooking and makes them more tender.
00:08:12We've got some lovely Dupoi lentils.
00:08:16Bit of tarragon.
00:08:17We've got a lovely little bottle of Pedro Jimenez.
00:08:20A lovely little sweet fortified wine.
00:08:24Radicchio.
00:08:24Kiffle potatoes.
00:08:26Figs.
00:08:26And I'm gonna save the most interesting one till the very end.
00:08:29Now, this here.
00:08:30Not many people have probably seen it.
00:08:32This is mustard fruits.
00:08:33Uh, comes from northern Italy.
00:08:35Now, mustard fruits traditionally is all the unripped fruit that's left on the tree at the end of the season.
00:08:41They don't throw it away.
00:08:42What they do is they pick it.
00:08:44They then candy it in a sugar syrup with, um, flavourings like mustard, cinnamon, star anise.
00:08:51And so this is a candied, spicy, pickled fruit.
00:08:55A little bit goes a long way.
00:08:58Now, I'm looking at the home box and, yeah, very much buyer's remorse on this one.
00:09:04What a box, huh?
00:09:06That restaurant box just looks so, so good.
00:09:10It's just like 10 million times better.
00:09:14If you have any regrets of your choice of mystery box, too bad.
00:09:21As with all mystery boxes, you must use at least one of these ingredients from the box that you chose.
00:09:27And don't forget, you've got your underbench pantry staples as well.
00:09:31We're giving you 75 minutes to make us a delicious dish.
00:09:36Together with Matt and Dobbers, we'll select the best dish from each box to win immunity from tomorrow's elimination.
00:09:45Boys, you want to kick them off?
00:09:47Ready.
00:09:48Are we doing it together?
00:09:49We do it.
00:09:50Oh, that's cute.
00:09:50Let's do it.
00:09:51Three, two, one.
00:09:52Your time starts now.
00:10:02I'm gonna have here, here, here.
00:10:10Dutch!
00:10:12Hello.
00:10:15What are you doing so I chose the home mystery box and yeah I think to be honest when I
00:10:22saw
00:10:22it was underneath the restaurant one I was kind of devastated I chose this one but I think that's
00:10:27just kind of something I'm gonna have to live with now because it's too late I'm really happy
00:10:31with the restaurant box today I've really used too much of these like I use figs a bit I really
00:10:36use black truffle I've cooked up once or twice and the fruits I've never seen before but their
00:10:40flavors it excite me yeah I am happy with the bone box although most sardines they really belong on
00:10:48the home-cooked side well I think this is a master chef first true mystery boxes Maddie let's start
00:10:55with you first what do you think is the secret to using your ingredients most effectively on the
00:11:00surface it does look pretty straightforward but I guess in that sense there's nowhere to hide and
00:11:03this will reveal everyone's basic understanding of cooking yeah Dobbers what do you think is a
00:11:08secret to your mystery box there's a great margin to really mess these up you know if you try and
00:11:14put
00:11:15five or six of these ingredients all on plate it's gonna end up like a train wreck there really is
00:11:20a
00:11:20paradox happening where you Matt it's about standing out with simpler ingredients and it's all about
00:11:26simplicity with the ingredients that are arguably more complicated it's gonna take a little bit of
00:11:31skill and a little bit of expertise the results they can get from these ingredients like hand over
00:11:36fist I want to be a chef so today I picked the restaurant box and what better day to push
00:11:54yourself and see if
00:11:55you can utilize restaurant ingredients with both Matt and Dobbers in this kitchen there's a lot of
00:12:02different fruits in here though so I'm thinking and I'm tasting everything to see what I can do and what
00:12:09I can use and what flavor pairings I can go with it's tasting a bit spicy it's like got that
00:12:14um
00:12:16horseradishy sort of flavor to it but it's coated by sugar as well bit like wasabi-esque no I see
00:12:23the
00:12:23figs I see the duck that goes well with fruit so I'm thinking a beautifully roasted piece of duck breast
00:12:29glazed with a mixture of mustard fruit and the Pedro Jimenez with some caramelized fig because I feel as
00:12:37though the sweetness of the mustard fruit syrup goes really nicely with the duck might actually add a
00:12:44bit of bitterness with the radicchio it's and maybe like some sort of like sauce on the bottom of that
00:12:48as well just something really simple delicious and yeah hopefully it all comes together today I chose the
00:12:56home style box by this thing it fits within my style of cooking a bit more I like to do
00:13:02kind of
00:13:02party homely cooking I think it gives a lot of options and versatility so just trying to keep
00:13:08it simple and do the simple really well hey Pat hey guys how are we doing mate how are you
00:13:14good
00:13:15what's happening um so I've deboned the side part of the Maryland that's cool um I'm gonna stuff it
00:13:19with some spinach and cheese I'm gonna do a roasted piece of pumpkin chicken jus and a onion puree as
00:13:26well
00:13:26it's kind of like homely very homely you know with a bit of technique like jotted in there as well
00:13:31so I
00:13:32love what you got going on um any coriander featuring uh just some roots yeah yeah just some
00:13:40aromatics I figure that's a good option to get it into the juice so um I'm learning to eat it
00:13:45yep so
00:13:46I don't say no coriander on my banh mi anymore so you know that's oh no that's a nice little
00:13:50step
00:13:50that's the first step but yeah no I get in there good man um Pat I'm loving it all right
00:13:55money of opportunity thanks lads have a good one this week I'm really wanting to focus on restraining
00:14:01myself a bit and I've been known to put one or two too many elements on a plate especially in
00:14:05a
00:14:05mystery box I've made my take on ice cream and jelly there is some balance there but then there's
00:14:12just too much yeah you know so you're a lot closer than I thought you'd be but you're still a
00:14:16little bit away no worries restraint restraint restraint is kind of my mantra for today so I'm
00:14:23gonna try and still be creative with my ideas but you know control my urges and make sure
00:14:28everything that's on the plate is perfect you get what you get there's no time to get upset 60 minutes
00:14:34to go hi Grace hello you had classic buyers regret so I chose the home mystery box having a
00:14:45little bit of buyer's remorse only because I love radicchio I love figs this is sort of stuff
00:14:51that's always in my pantry so I'm just gonna do a prawn pasta but you don't have to say like
00:14:56that
00:14:56yeah prawn pastas can be incredible yeah we'll see I thought how are we surviving without the sour cream
00:15:04and the dill you know I love the ingredients in the restaurant box today love the duck love the figs
00:15:10so
00:15:11I'm gonna make a pureed lentils with a duck breast I'm gonna make jus with some figs and then I
00:15:20will
00:15:20also crisp up some lentils for the a bit of a crunch element all right Leona it sounds like you
00:15:26could
00:15:27be up there if you get it right yes as soon as I saw that other box I looked down
00:15:42and I go am I
00:15:42idiot yeah I'm like I should have just gone with that one and blown it out of the park but
00:15:47there's
00:15:47plenty of stuff to do here I'm gonna make a trefasi and wrap layers of chicken with some compound butter
00:15:53and I'm gonna wrap it in some silver beets to keep it all enclosed okay all right I'll see if
00:15:58I can
00:15:59make this look restaurant-like good luck thank you Kiffler's Kiffler's that can go I chose the
00:16:09restaurant box today because we're all home cooks myself included and so I'm really familiar with home
00:16:15ingredients and I'm really comfortable cooking with them but I'm here to level up and I'm here to learn
00:16:20to cook like a chef and chefs use restaurant ingredients ah these things scare me these
00:16:28ingredients are not stuff that I've really cooked with before I mean I've cooked with potatoes so I'm
00:16:36pretty intimidated I know I want to use the duck that is definitely going to be the center of my
00:16:44dish
00:16:44but I'm just staring at that duck and I'm like dry aged duck I actually don't know what to do
00:16:50don't
00:16:52know what to do with this duck I have wanted to try mustard fruits for ages what what have we
00:17:14got in
00:17:14there like what different fruits oh there's pear that looks like a bit of melon I'm trying out fig how
00:17:20hard am I going like you should go for it so mustardy yeah so someone's dipped it in hot English
00:17:27you
00:17:28gotta have a light touch with it she says eating a whole pair it's a bit of a mind twister
00:17:34oh whoa
00:17:36yeah I'm roasting it on the crown that's what they do in a restaurant I've gone down the restaurant
00:17:41route I want to make something that is restaurant worthy with this dry aged duck I reckon I'm going
00:17:47to roast the breasts on the crown how about you I'm going to roast the duck on the crown good
00:17:54luck
00:17:55yeah thank you I need it I've heard about it you know at these really fancy Michelin star restaurants
00:18:02all over the world so it's still on the bone and roasting meat on the bone just gives it so
00:18:06much
00:18:06more flavor it's a little trial and error today I've never done it before it's quite technical but I'm
00:18:13watching a lot of people around me you know really locking in and just like improving exponentially and
00:18:19I'm thinking today is the day to take a risk I'm very familiar with potatoes so I'm gonna do a
00:18:26truffle
00:18:27and goats cheese gratin with the potatoes and then make like a just a zingy fresh salad with some of
00:18:32the
00:18:32figs and the radicchio and then so the mustard fruits I might turn into a vinaigrette I have no
00:18:37idea how long this duck is gonna take I have a look at it and just sort of gauge I'm
00:18:40like it's not
00:18:41too big and I'm just gonna keep taking it out and temperature checking it
00:18:50a little bit more creme they have chosen the home box and I am making a sweet roti sweet roti
00:18:58is a
00:18:59big part of some Southeast Asian cultures I've been street roti in Thailand before and it's one of my
00:19:05favorite snacks to get and it is all about using that flaky buttery pastry and then filling it with
00:19:13caramel condensed milk with coconut with a lot of tropical flavors it's a little bit more orange
00:19:20so without access to a lot of those ingredients I want to do something a little bit different Jackie
00:19:26pretty obvious what direction you're going sweet I feel so I'm gonna make a sweet roti today and
00:19:32make a caramel with your sriracha and an orange ice cream I love it where this is gone have you
00:19:52made
00:20:02Matt definitely knows his rotis that makes me nervous okay no pressure but the sweet roti is
00:20:09obviously a little bit different from what from Matt usually makes so hopefully I can bring this
00:20:15together and really surprise the judges I stayed in my lane today and I picked the home dogs and I'm
00:20:33just making a deconstructed spanakopita and prawns I'm using the restaurant box today so I'm doing
00:20:44roast duck with the mustard fruit glaze with some blitzed up lentils on the outside so I went for the
00:20:50home mystery box you know my cooking is a bit more rustic than restaurant so I'm gonna make an olive
00:20:54oil
00:20:54ice cream sandwich with an orange curd so from the home mystery box I'm gonna feature the orange that's
00:20:59like my star today so I chose the home mystery box and today I'm gonna do a crispy skin chicken
00:21:06I want
00:21:06to do a prawn head oil I saw this guy and I thought the blocks on with orange I want
00:21:10to do some kind of
00:21:11crispy pumpkin maybe deep-fried and we'll kind of see where we end up I've got a few ideas but
00:21:16we're
00:21:17gonna have to actually execute today sorry tops sorry well Hannah look at that oh yeah that's sick
00:21:30I'm happy with the restaurant box today I'm happy I switched over don't see a lot of truffles in Esperance
00:21:36I don't even get the Kipler potatoes in Esperance really I think at this point I don't know if my
00:21:42dish is
00:21:42savory or sweet just because I want to play with truffle so I'm making a truffle tart with tarragon potato
00:21:49goat's cheese
00:21:50mousse figs that have been poached in a reduction of Pedro Jimenez and to top it all off I think
00:21:57I've
00:21:57got this awesome duck here maybe I should do some crispy duck skin I'm hoping that my truffle flavor
00:22:02comes through on the crust these are not the flavors I'd normally make with from Pat and figs that would
00:22:08be an easy option today I'm just like ah let's just try see if I can balance this thing there's
00:22:14always a
00:22:15risk when you don't have a clear direction to go but it's really nice to be at a point in
00:22:20the Masterchef
00:22:21kitchen where I'm comfortable enough to just have a bit of fun and wing it and just kind of let
00:22:25go of
00:22:26the fear of failing if that happens today I chose the restaurant mystery box set by chef Dobbers and
00:22:48I'm looking around the kitchen and I can see a lot of people using the dry aged duck so I've
00:22:53decided to
00:22:54separate myself and do a dessert desserts aren't really my forte so yeah it is a little bit
00:23:02nerve-wracking but it is exciting Petro hello meet chef Dobbers hi pleasure nice to meet you good
00:23:09nice to meet you I'm so good okay tell us what you're making today I'm going a bit off-brand
00:23:13for
00:23:13me I'm making a fig tartar 10 with a goat's cheese ice cream wow this this is great I'm thinking
00:23:21I'm
00:23:22making a tarragon oil as well how's the pastry like have you done a rough puff or yeah yeah yeah
00:23:27I've
00:23:28got one more fold to do and then it'll be pretty much ready how many turns have you done probably
00:23:33at
00:23:33least six by now six yeah at least six I just think about it okay I'm just gonna tell you
00:23:39if you just
00:23:40keep laminating it right you're kind of squashing all that butter into the pastry so it mixes so just
00:23:47think about that I understand what yeah yeah yeah otherwise you lose butter layers perhaps okay good luck
00:23:54yeah thank you a great tarts 10 it should have a beautiful puff pastry I have made it before but
00:24:03I'm no rough puff expert so I've just got my fingers crossed that I haven't over laminated this
00:24:08though I'm worried about his pastry I think he's laminated it too many times oh well time will tell yeah
00:24:25so guys 13 minutes to go
00:24:27I don't understand where the time goes what the heck people a lot of good smells a lot of people
00:24:43cooking what's going on out there guys um Jackie's rotty sounded pretty sick yeah so she's doing a
00:24:48sweet rotty yeah orange ice cream sriracha caramel nice nice up in front here yeah I think it's a
00:24:54really good uh clear concept Maryland boned out stuffed with uh silverbeet and parmesan he's got a
00:25:01beautiful chicken sauce there simple that sounds good my eyes are on Petro he's making a fig tata
00:25:07turn I really like the sound of this and not to downgrade everything but everyone here is doing duck
00:25:14and it's nice to see something different
00:25:25Aaron chef how are you how are you I'm good thank you are you pleased you are choosing the the
00:25:30restaurant mystery box oh 100%
00:25:32like just seeing you know yeah like chefs in the kitchen and like you know follow that path and that's
00:25:36what I want to do so I'm very happy that I chose this mystery box so tell me what is
00:25:39your dish I'm making a roasted duck breast on the crown caramelized figs and
00:25:44roasted radicchio okay so you've cooked your duck well in advance I can see that yes you think that
00:25:49was a good move I think so yeah because it gives it time to rest and I'm actually cooked evenly
00:25:53all the
00:25:53way through so I've given it plenty of time to rest on the crown there I've got potatoes on the
00:25:58go
00:25:59so I'm thinking of editing I'm looking folks that's your food all right thanks thank you all the best thank
00:26:05you
00:26:05chef I'm really trying to think like a chef and feel like it just needs a carb element so I'm
00:26:11thinking duck
00:26:12fritz and then season them and finish them with the truffles I hope I can get one of the top
00:26:17dishes
00:26:18today it's it's always a it's always risky and like you know with everyone having the same ingredients
00:26:22it's hard to see where you're gonna land but you know I can only hope and pray for my stuff
00:26:31chicken
00:26:32Maryland it's definitely the type of cooking that I like to present I do love home-style cooking so yeah
00:26:38I'm pretty comfortable at the moment in getting everything done oh so good the strengths of the
00:26:42dish are known flavors literally pumpkin chicken onion on a plate with a sauce and I've been known
00:26:48to put one or two too many elements on a plate especially in a mystery box so I'm trying to
00:26:53pair it back a bit just getting this pumpkin into roast nice and slowly I've got my onion puree nearly
00:26:59caramelized to the point I want it just getting my sauce reduced down to a good intensity of flavor
00:27:05and chicken I'm really happy with how it rolled it is just in the oven at the moment roasting away
00:27:11don't want that leg beautiful and crispy and fall off the bone and the thigh nice and juicy with that
00:27:16spinach filling grab the chicken out of the oven and it's looking really good I'm happy with how
00:27:23the cook on it is coming along but I really want to get that chicken fried off it's just to
00:27:28get that
00:27:28really golden color so it is a very basic dish but hopefully it's enough for my deconstructed
00:27:37spanakopita I'm gonna fry this pastry for my prawn pasta my sauce is nice I'm using the prawn shell to
00:27:47bulk up the sauce and the beautiful prawn meat as well hoping to really celebrate the prawns today
00:27:56so at the moment what's happening is I put my stuffed silverbeats I've got my pumpkin in the
00:28:00oven that's roasting I've got my chicken that I'm frying off and I've also got my silverbeats
00:28:04leaves that I am steaming in here I'm gonna use them to wrap layers of chicken and the butter to
00:28:10keep it all enclosed we're giving away two immunities today 15 minutes to go got 15 minutes to go and
00:28:19I'm just throwing together my salad I'm playing around with the figs with some fresh or some cooked
00:28:24my gratin is bubbling away in the oven but I'm watching my duck like a whore it's fine a lot's
00:28:32riding on
00:28:33this duck and I can't mess it up I've got a timer set for three minutes timer goes off I
00:28:39get it out I
00:28:39temp check it I glaze it I put it back in and we're just rinse and repeat rinse and repeat
00:28:49oh 52 it's gonna come up I'm just gonna rest it and hopefully it comes up to perfect temp I'm
00:28:56really
00:28:56happy with the color of the skin my only concern I guess is just whether it's cooked perfectly inside
00:29:01I've never done this before so I just like don't really know what I'm looking for I'm just praying
00:29:05that residual heat doesn't overcook the meat what's its temperature now I've taken it
00:29:09out it's risen up to 60 okay the sriracha caramel is done I need to get the orange ice cream
00:29:24out
00:29:27yummy tasting the ice cream now that it's set I am loving it it's so creamy it is sweet but
00:29:32it's also a
00:29:33little bit zesty as well and I know the sriracha has a little bit of sweetness as well so you
00:29:38get
00:29:38the sweetness first but then you get the heat at the end I'm currently on the roti is just trying
00:29:43to get these cooking to make the roti it has to be super super thin and pressures definitely on it
00:29:49to
00:29:49get these right because Matt definitely knows his roti's I get the first one on the pan and I'm just
00:29:56really hoping that the layers get puffy and crunchy I turn over and it's looking really good it's
00:30:09getting nice and golden so it's such a relief ten minutes to go and I've got my ghost cheese ice
00:30:21cream and my tarragon or ready to go but my tartatin still isn't cooked cook away cook away oh I
00:30:30love
00:30:30my tartatin I'm absolutely crazy about tartatin so make sure you do it well yeah I thought this should
00:30:38have been cooked through like five minutes ago so I am feeling stressed because this is the main element
00:30:44of my dish come on brown and I think the added pressure of Jean Christophe being so excited for this
00:30:50dessert yeah it's really tough to watch but I never like to back down so I crank up the oven
00:30:57and I'm
00:30:58just gonna leave it as long as I can for my truffle and potato tart I've got my truffle tart
00:31:13cooling down
00:31:14and I'm kind of pulling elements and putting them aside ready to construct my tart Hannah hello you are
00:31:21the only one that jumped ship into the restaurant mystery box so tell us what you're making it's a
00:31:39truffle tart base oh I've never used trouble before wow yeah I don't often get truffles in Esperance did
00:31:47you just say Esperance yeah that's my hometown so this dish is this a sweet or a savory dish it's
00:32:05sort of
00:32:05savory sweet a little bit I don't know yeah just keep that in mind keep it simple it's a lot
00:32:11to do to make
00:32:12it's perfect okay so this could be a disaster Dobbers has just questioned my tart whether it's sweet or
00:32:21savory and to be honest I actually haven't really decided myself yet I'm getting a little bit worried
00:32:28because by the time it hits the plate it could end up just being really confusing and I could be
00:32:33in
00:32:43trouble everybody move your ass you got five minutes
00:32:55I'm actually feeling for the first time in a while quite good for my crispy skin chicken thigh with a
00:33:01beurre blanc I think the chicken is crispy it's tender it's juicy the chips are like a knockout just
00:33:06taste my own sauce and I mean personally I really like it I think it's delicious I hope the judges
00:33:12do
00:33:12come on for my puree lentils with a duck breast it all came together in the end surprisingly I've
00:33:21managed to make my puree the crisp elements with lentils I caramelized the radicchio the dark looks
00:33:28amazing yeah I think I'm happy with it I'm really happy with this the crispy lentils I'm really
00:33:35really happy with that crunch on the outside and the flavor of them too and the duck for me is
00:33:39cooked
00:33:39pretty perfectly it's like nice and rosy pink so now I'm just gonna figure out how I want to plate
00:33:44it
00:33:44who wants that elusive immunity you've only got three minutes to go
00:33:52that looks beautiful okay let's stack you up
00:34:00that looks good pretty dang quick it's time to assemble my tart and I've made the call to just
00:34:06go for it I know this is a weird mix of sweet and savory flavors but I hope when the
00:34:11judges taste it
00:34:12they get sweetness of the fig with the creaminess of the goats cheese mousse earthiness from the
00:34:17tarragon potatoes and the truffle pastry and then the saltiness from the crispy duck skin I don't hate
00:34:26it tasting it together I think it could work I just hope I've got the right balance I don't hate
00:34:34it
00:34:36keep pushing two minutes to go yeah
00:34:45the color of the crowns are good oh look at that lack it up who's that mine you're pretty quick
00:34:53to claim
00:34:54that you're proud of it or what I will be once I cut into it and see that it's cooked
00:34:57well
00:34:57what's the internal time it's 60 after a rest okay it's time to carve this duck
00:35:07I'm cutting into it and part of the meat's gray those parts are over but as I keep cutting down
00:35:14the thicker part of the breast oh I think it's over uh I don't actually know hey um there is
00:35:24no time
00:35:25left I need to get this duck on the plate so I just need to choose out the best pieces
00:35:28I get my
00:35:32potato gratin out of the oven and it looks so good and brown and I'm pretty sure it should be
00:35:38cooked
00:35:38inside it was in that oven for legitimately ever and a salad's like beautiful and zingy and fresh and
00:35:43the little flecks of the tarragon in it are so pretty oh yeah I want it to look beautiful and
00:35:48I
00:35:48just hope that my dark's okay I'm really happy with the cook on the duck it's perfectly edge to
00:35:55edge pink and the skin is crispy I have a vision of how I want it to sit I've got
00:36:01the duck breast
00:36:02just cut down the middle one showing how perfectly it's cooked and the other one just having the skin
00:36:07showing so it's nice and crisp have the sauce on as well just at the bottom just to bring it
00:36:12all
00:36:12together yeah looking down at my dish I'm really happy with how I've plated it I'm just really
00:36:17hoping that you know when they take that bite it's just full of flavor one minute to go
00:36:30I am so happy everything's cooked how I wanted it for my stuff chicken Maryland with roast pumpkin
00:36:36my onion puree is looking great and my pumpkins roasted up beautifully it's really tender my
00:36:42chicken's really nice and golden brown and my sauce tastes like a beautiful rich chicken gravy
00:36:48with lots of depth and umami saltiness I've shown some really good technique making a great sauce
00:36:55deep burning the chicken stuffing it way more restrained than I've been in the past so I'm hoping
00:37:00that everything tastes as good as it looks I can't wait any longer to get this tart out it's
00:37:08actually browned pretty nicely on top so it's time to flip it over
00:37:19damn I am so disappointed a great tart to 10 should have a beautiful puff pastry and I've got no
00:37:29idea
00:37:29what's going wrong here but it just doesn't look right
00:37:3210, 9, 8, 7, 6, 1, 4, 3, 2, 1
00:37:52I'm not happy I had it in with plenty of time and my base is the undercarriage of my pastry
00:37:58is cooked
00:37:58so yeah I don't understand I don't know why
00:38:05well a bit of a doozy this morning you had two mystery boxes to choose from
00:38:11we are looking to give immunity to one cook with Matt's box and one cook with Domber's box
00:38:16let's see how you went first dish we'd like to taste belongs to
00:38:24packed
00:38:29walking out to the judges there's always nerves seeing all the other dishes today they look so
00:38:36incredible definitely makes me nervous looking at my dishes such a simplistic dish hoping I
00:38:42haven't gone too far backwards and just made it way too simple but tell me what have you met
00:38:50um so I've made a deboned Maryland and stuffed it with the silver beet and parmesan
00:38:57some roast pumpkin onion puree and a chicken jus
00:39:24everything that there is beautiful like no joke that's like an incredible elevated roast I love the pumpkin
00:39:31like that you know when it just sort of hits that peak sweet mushiness where it doesn't need to be
00:39:36a puree
00:39:36it's just a really well roasted piece of pumpkin
00:39:41everything that you put on there was so well executed beautifully cooked chicken like it's just so moorish
00:39:45when we're dealing with home ingredients it's okay to go with familiar flavor profiles that we all know
00:39:52and love there's nostalgia in that the sauce the texture the flavor the amount absolutely perfect
00:39:59beautifully rich flavored but also nice and light phenomenal
00:40:05i thought what's the keys to success with the home ingredients mystery box
00:40:11and i feel like it was treating everything quite simply but then give it a little flex
00:40:17and that's exactly what you've done by showing the technique behind deboning that thigh
00:40:23and really beautifully stuffing it with the silver beet and the parmesan
00:40:27and this type of food is where you need to be right now in the competition
00:40:31that is magnificent and you like bless like i've done this i've done that
00:40:37i will be jumping up and down if i was you this is just remarkable great job
00:40:43all right thank you guys
00:40:54next one we want to try is petro
00:41:00looking down at my dish this is not the way i thought my tartatin would look
00:41:05oh god that's a long walk i know the flavors are there but the look of it isn't right and
00:41:13it
00:41:13doesn't look like a restaurant dish and i've picked the restaurant box so yeah i'm a little bit embarrassed
00:41:18i'm just taking this up petro what did you make well i attempted to make a tartatin with figs
00:41:29uh yeah there's no sugar coating it um yeah
00:41:57all right let's finish it yeah thank you
00:42:18no offense it looked like trash but it absolutely did not taste like trash
00:42:29the figs were cooked they weren't mushy the ghost cheese ice cream delicious
00:42:36the only issue is just your finishing so you should pat yourself on the back
00:42:40petro this is surprised me the pastry is perfect it's still crunchy i can taste the caramelization of
00:42:49the pastry it's really well done there's still some sort of lovely gooeyness from that caramel on the edges
00:42:56i really liked it what is wrong is nothing it's just
00:43:01the step by step to understand how tartatin stuff just keep thinking the same way you were really really
00:43:08trying and very willing and i think that that that has value so just keep on going thank you so
00:43:14much
00:43:14guys thank you that's the most surprising tasting yet i'm shocked how much the judges loved my dish
00:43:23and i think details especially in desserts where absolutely everything has to be executed perfectly
00:43:31and with the correct technique i think is what i'm going to take out of today's cook good job
00:43:38thanks next up it's jackie
00:43:44i think i made a dish that they probably weren't expecting to see come from the mystery box today
00:43:53should i do another yes
00:43:57it is quite funky but i hope when the judges eat my dish they get this really crisp buttery roti
00:44:03they get the freshness and the sweetness of the orange ice cream
00:44:07oh here she comes it's coming it's coming balanced with some of that chili caramel and some of the
00:44:13saltiness from the chicken skin crumb so i hope i've executed enough to get me immunity
00:44:21jackie what have you made today i've made a sweet roti which i'm serving with a sriracha caramel
00:44:28an orange ice cream and some chicken skin crumb matt did you think we were going to get something like
00:44:34this from your box no absolutely not well let's do it he's keen i got excited easy there cowboy
00:45:07it eats exactly how it looks like it's just a lot of fun it was it was inviting the roti's
00:45:13flaky
00:45:13ice cream beautiful definitely a truckload of orange in there balanced out the sweetness
00:45:19even the addition of of the caramel adding the heat in there curbs that as well it's exactly what
00:45:25i expected it to be more thanks that is an unbelievable dessert thanks the chicken skin it adds
00:45:33this this beautiful deep savory salty umami and then the sriracha caramel you've put the perfect
00:45:39amount in there so it's it's got this slight slight funk and that's sort of the intrigue i think that
00:45:45makes you want to dive back into the dish all i can say is that's absolutely red hot never in
00:45:51a million
00:45:51years would i have thought to do something like that never would i go to a restaurant order something
00:45:56like that so to taste something like this it's just completely blowing me under the water fantastic work
00:46:01well done
00:46:08next up we've got luke i've done chicken thigh with an orange bear blanc and some crispy pumpkin your little
00:46:16pumpkin crisps oh lovely and the sharpness on your sauce is great grace i made prawn pasta
00:46:25perfectly good dish my prawns were perfectly cooked and the pasta work is very fine thank you
00:46:33lydia she's like a fried pastry with the spinach and ricotta filling and some prawns if the pastry
00:46:43wasn't as fried it was more more of a traditional spanakopala pastry this could have been something truly
00:46:50special dot we have a larve salad so thai flavors whether you're talking about a larve or a chicken
00:46:59salad there are always layers of flavor and that freshness is what's missing from your dish
00:47:04vini so i've made a stuffed silver beast with chicken pumpkin puree and a compound butter i know it can
00:47:13be
00:47:14tough when you lift the lid and you go oh man i don't know what to do so i'm just
00:47:17going to do elements
00:47:19but whatever elements you do they need to kind of have clarity in the end and i just don't think
00:47:24this
00:47:24you're going to have to do so much for us thank you thank you thank you okay next one hannah
00:47:31please
00:47:37i'm walking my dish up and i'm thinking i don't know if this is sweet or savory
00:47:42this is a little bit weird it could go either way um
00:47:50i don't know okay anna tell us what is your dish um today i made you a ghost cheese mousse
00:47:57tart
00:47:59with figs duck skin and tarragon potatoes to be honest when i was cooking i was just
00:48:08pulling out elements that i thought might work i didn't even know if i was going to sway sweet or
00:48:12savory um i was just tasting as i went do we have a look at it go for it see
00:48:21what's inside
00:48:31see what's inside
00:48:39doesn't look too bad my reaction when i tasted it was i don't hate it does it
00:48:47um yeah i'm intrigued very intrigued
00:49:05it felt like this was in the crossroads it could have either been sweet or savory
00:49:10in my opinion if the potato wasn't there and the chicken skin wasn't there you could have said
00:49:15this is a fig and goat cheese tart that's a sweet yeah there was enough sweetness from the figs
00:49:21which would have been able to carry that the fact the potato and the duck skin was there just made
00:49:27everything a bit confusing
00:49:31hannah i can just imagine being served this in your home as dessert and being like did i just have
00:49:36a
00:49:36roast because that's the last flavor that i get i feel like i've eaten duck and potatoes so you know
00:49:41you're getting those roasty flavors but the initial taste is that sweetness of the fig but to quote you
00:49:49i don't hate it do you have any mystery box regrets because you were kind of you started in matt's
00:49:56box
00:49:56and then jumped to the dark side no regrets no regrets jumping over i got to play with truffle and
00:50:02i got to
00:50:03like you know when you've got the white apron on and we're not going for bottoms we're going for tops
00:50:08i
00:50:08think that's the day that you take a risk i participated in a race with them today you get the
00:50:15participation
00:50:16medal for sure as much as this is a little confusing i think it's a huge step forward yeah
00:50:22yeah there's tweaks but they're very minor tweaks and you've got to keep doing that i feel like you're
00:50:27you are on the rise with the conception of the dishes and the execution of them just keep working
00:50:32at it keep working on it you'll get there cool thank you guys always always
00:50:45next dish we'd like to taste is aaron
00:50:50looking down at my dish i'm really happy with how the dish turned out i'm very happy with the
00:50:53ingredients i got to use today oh hello hello wow i do believe this dish is restaurant worthy
00:51:01and bringing this dish up to the judges especially to matt and chef dobbers
00:51:06people that i want to be one day i'm hoping it shows that i can be a great chef one
00:51:11day
00:51:11what have you made us dried stock on the crown caramelized figs potatoes and radicchio
00:51:36i think the display of simple technique done really well is why this dish is so good i love
00:51:42that you roasted the duck on the crown i feel like you get that flavor of roasting it on the
00:51:47crown
00:51:48throughout both those pieces of the duck breast which was really nice i understand that you understand
00:51:54that the radicchio just needed to be treated simply you know and and giving it a little bit of color
00:51:58and just
00:51:59having that there just to pull everything back and tie everything together that's the smarts that
00:52:04i'm really loving that you're getting now the ingredients were that good that you needed to
00:52:09treat them simply and you were destined to put a great dish up and that's exactly what you've done
00:52:15yeah i think it's great effort the whole lot i thought it was just about to turn the corner and
00:52:21be
00:52:21too sweet then i had some radicchio and it just went bang and it all balanced it out perfectly
00:52:25this is fantastic there's two words come to mind simplicity and restraint
00:52:33it's all well and good to have all these steps leading up to what's going to make the dish but
00:52:37when
00:52:37the dish comes onto the plate and it just looks like a simple dish with a roasted duck breast some
00:52:44vegetable garnishes and a nice sauce and everything tastes nice that's like 10 out of 10. so you should
00:52:51be very proud fantastic work thank you what was clear and lovely is the way you've glazed the duck
00:52:58that technique you took time and love and it was remarkable and the addition of the fig
00:53:05corresponding with the dish was just perfect because it goes with the sweetness of your sauce
00:53:11you are going somewhere good luck and thank you
00:53:24next dish we'd like to try belongs to jack made a prawn portolini with a prawn infused subis
00:53:32pasta wok fantastic and equally very well balanced with the prawns and the chicken
00:53:39appreciate it an olive oil ice cream sandwich with an orange curd
00:53:46your orange curd i think is one of the nicest i've had in this kitchen it is like a butter
00:53:51and you've
00:53:52packed so much zest into it just enough salt and not too sweet and for me it's just enough olive
00:53:59oil
00:53:59you're next casper i've done a roast duck with grilled figs and pickled radicchio you have without
00:54:10a doubt pulled the duck off cooked well the the glaze what you've done with the lentils that you toast
00:54:18them off on the outside of the duck i've never seen them for such a beautiful unique original idea thank
00:54:24emily i made a pan seared aged duck breast caramelized figs and a radicchio pickle and duck fat potato
00:54:35crisps the way you took the supreme of the duck away as a magret and cooking straight on the skin
00:54:41very
00:54:41slowly and you demonstrate you've done a very good job okay thank you so much guys thank you so much
00:54:47can't wait to taste your dish aliana
00:54:52so i made a pan seared duck breast with lentil puree charred radicchio figs
00:55:01and butter sauce beautifully cooked duck i think it's been my favorite one so far
00:55:07and i love the sweetness of the sauce it's got just enough of that sherry
00:55:12and it's enough acidity there as well it's very balanced
00:55:22all righty the next dish we would like to taste belongs to annabelle
00:55:31i'm so nervous right now the duck is the star of the show today and i am so worried that
00:55:39i've
00:55:39overcooked this duck and the bell
00:55:42top dish gets immunity from tomorrow's elimination and everybody who's put up duck today has like nailed
00:55:50it so i'm just hoping it's cooked perfectly
00:56:00so what have you made for us i have made a duck breast that i cooked on the crown
00:56:07with a potato grattan
00:56:12and then a radicchio and fig salad let's do it go for it
00:56:42annabelle duck me
00:56:47good cooking seriously good cooking that duck breast it is juicy and so tender and supple
00:56:57i couldn't believe how my teeth were gliding through it as i took every bite
00:57:00amazing work on that lacquered finish it added that extra stickiness which you wouldn't have gotten
00:57:07otherwise loved the ridicule salad with that tarragon in there just that little bit of anise just was such a
00:57:14wonderful little accent against the fattiness of the duck this is phenomenal
00:57:22when i talk about restraint and when i talk about simplicity
00:57:26it's a beautifully roasted piece of meat it's a tasty salad and it's a delicious potato
00:57:34potato grattan is one of the simplest things to cook
00:57:36when it's done well it matches any level of super fine or high-end cuisine ever you should be super
00:57:45proud
00:57:46thank you thank you thank you it's fantastic thank you it is fantastic
00:57:59lucky you're a nurse i reckon he just broke about four bones in his hand well done thanks guys thank
00:58:06you
00:58:13honestly all in all at this stage of the competition incredible effort it's so good to see in
00:58:19this early stage of the competition just the sheer creativity that some of you guys are coming up with
00:58:27so all i can say is go with your gut do what you know do what you feel and the
00:58:34possibilities of
00:58:35greatness are endless heads together for peli's powerhouse duo matt sinclair and dubbers
00:58:48now the top dish from each box will be immune from tomorrow's elimination first the restaurant box
00:58:55yes the two standouts were
00:59:03aaron you showed great technique for the duck and made each ingredient shine it was a fantastic dish
00:59:10well done thank you and
00:59:16annabelle
00:59:19your duck was roasted perfectly and combined with that truffle potato gratin we just couldn't get
00:59:27enough in fact it was dish of the day congratulations annabelle
00:59:43anabelle finally got your spot up on that gantry hey feels good feels good been been chasing this
00:59:49feeling nice don't let it be the last yeah i hope not now to the home mystery box
00:59:57pat mate you're stuffed chicken maryland it was delicious show great technique
01:00:05but most importantly great restraint
01:00:11jackie your sweet roti dish it was surprising and perfectly crafted
01:00:18we love that sriracha caramel smooth ice cream and the flaky roti
01:00:25the top dish from the home mystery box is
01:00:31is
01:00:35congratulations
01:00:43I can't believe my simple dish came out on top.
01:00:47In my head, I was worried it was too simple,
01:00:49and the judges were kind of like,
01:00:51this is exactly what we want.
01:00:52So it's given me a bit of a level to go towards.
01:00:55So happy with everything that's happened.
01:00:58Pat and Hannabelle, congratulations.
01:01:03You two will be set up on the gantry tomorrow.
01:01:07For the rest of you, tomorrow is elimination.
01:01:13So go and get some rest, and we see you then.
01:01:17Hello?
01:01:18Oh, hello.
01:01:21Tomorrow night, compare the pairs.
01:01:25They're very, very different.
01:01:26So any of those combos is a risk today in a black apron.
01:01:30Which of these classic flavor combinations
01:01:33will save them from elimination?
01:01:36I feel like this one's, like, on the edge.
01:01:39What's going on here?
01:01:40I don't even know the name of the dish,
01:01:42let alone how to cook it.
01:01:44If I screw up, I'm going home.
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