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00:12All the best guys!
00:14Hey!
00:14Oh boy!
00:15Oh there he is!
00:16Morning guys!
00:17Come on down!
00:20Oh there's something coming back there.
00:23Yeah another Black Apron day.
00:24They never do get easier.
00:26Today's the day.
00:28And now the numbers are dwindling.
00:30You're looking around and it's definitely a daunting thing.
00:35Hey lucky us!
00:36Curtis Stone back in the house, how good's this?
00:40Curtis Stone is so great.
00:42I'm really excited to have him in the kitchen again and get some feedback in the end as well.
00:46Of course today is an elimination.
00:50Hannah and Pat safe up on the gantry.
00:53Yay!
00:54But the rest of you will be cooking for your spot in this competition.
01:00We are celebrating Aussie classics this week.
01:03Curtis, he's bought us another belter.
01:07Under the tablecloth, what could this be?
01:10Is it a giant schnitzel?
01:12Is it a parmigiana?
01:15Here we go.
01:17Is it some beers?
01:18A lamington maybe?
01:20Something we all love.
01:21Yeah.
01:22I've brought you.
01:25Pork!
01:27Yay!
01:33Good day.
01:34I love eating pork.
01:36Pork is in so many Asian dishes, so many ways to eat it.
01:40I'm feeling really good.
01:42This Coles pork is 100% grown by Aussie farmers, free from artificial growth hormones and bloody
01:49delicious.
01:50So today we want to see a celebration of pork.
01:53Curtis, pork isn't it the best?
01:56What do you love cooking with it?
01:57Oh, there's so many different things you can do with pork.
02:00It crosses so many different cuisines and you can cook it slow.
02:03You can cook it quick.
02:04You can get a crispy skin.
02:06There's just so many versatile options.
02:08So I absolutely love cooking.
02:11Vinny, surely you know your way around pork.
02:13Yeah, I'm thinking like a panini with a pochettone.
02:17No, I love pork because it's like affordable and you can do so much with it.
02:22Right guys, you've got 75 million.
02:26The pantry and the garden are open.
02:31You can make anything you like as long as pork is the star of the show.
02:38The worst dish, we send his maker home.
02:43You guys ready?
02:44Yeah.
02:45Yeah.
02:46Your time starts now.
02:48Let's go guys!
02:49Come on guys!
02:50Go Petro!
02:56Today we have 75 minutes to create a dish that here is pork front and centre.
03:00For me personally, it's a day to be bold and confident.
03:05Where is the red miso?
03:07But not to go and try something I've never tried before or do a technique I've never done before.
03:12Let's do the pork belly.
03:14So I've decided to make pork belly skewers.
03:16What's a good wine?
03:18Is Pinot Gris dry?
03:21Or Sauv Blanc.
03:23Having cooked pork a lot, seeing this massive arrangement of pork is kind of setting my mind
03:29into a storm of ideas.
03:31But the thing that I keep coming back to is it's Aussie Classics week.
03:36When I go to the pub, I want a nice schnitty.
03:40So I think today I'm going to do a pork schnitzel.
03:45The competition has never been sniffed by.
03:47You look around, left or right, there's 12 fantastic cooks out there.
03:51I hope that we get every dish executed to the best it can possibly be.
03:56And then we're going back to who's made the pork the star of that plate like we asked for.
04:03Oh.
04:05Oh.
04:07It started well.
04:08It started well.
04:09Oh.
04:11I'm interested if anyone's going to play it safe.
04:14Because if you play it safe, that could backfire.
04:16Yep.
04:17Or it could be a good strategy.
04:18Yeah.
04:18It just depends on whether you are playing the game or you're just here to cook.
04:21Yeah.
04:21I hope they're all here just to cook.
04:23OK.
04:24Let's get cereal.
04:26Oh.
04:27My nervous tummy comes with the black apron.
04:30I'm just riding that wave and I'm going to cook something delicious today and hopefully save my spot in the
04:36competition.
04:37I feel like I'm going OK in the competition.
04:39I'm sometimes towards the top, but I am kind of missing that mark.
04:43There's always one or two bits that kind of skip me up a bit.
04:47So although it's black apron day, today I want to do something a little bit different.
04:52I'm trying to go a little bit more restaurant-y today.
04:55I've done a lot of like home cooking and comfort cooking, which I love.
04:58But I do want to test myself with the plate and take it to that next level.
05:02I don't want to fall behind.
05:03So my vision for this dish is my flavours kind of bringing together a few different aspects that maybe they
05:10haven't seen before.
05:12A little bit more.
05:15Today I'm cooking pork and peaches.
05:20My dish consists of a pork so alone wrapped in prosciutto with a peach ketchup and a parsnip puree.
05:28Why are there so many peas?
05:32For me, peaches and pork go together really well.
05:35Pork can be fatty, but it's also delicious and juicy and flavoursome.
05:40So the sweet peach just cuts through the richness.
05:44So hopefully it's a bit of a flavour bomb.
05:46The dream is to have a neighbourhood cafe cooking with in-season produce.
05:51And being on MasterChef, it's really pushing me towards that dream.
05:55I'm just not ready to go home.
06:00Fennel for Eliona.
06:02I love it.
06:04Sticking to my guns.
06:05I'm feeling quite creative today.
06:08Whenever I see ingredient, it almost kind of comes together in like this visual map in my brain.
06:14Kind of like, ooh, what's going to work with this?
06:16What's going to work with this?
06:17So I've never made the dish before, but I'm excited about the concept.
06:22So today I am making a pork chop with apple and fennel puree.
06:28I'm going to make like a nice rhubarb relish to go with it.
06:33Apple sauce of some kind.
06:36And then I'm going to make a black pudding pan grattato on top.
06:41I feel like when this dish comes to mind, like it's almost like a story of my life.
06:47Growing up in Estonia, we had so much rhubarb.
06:50My grandmother used to make like jam.
06:53So I'm going to add that element kind of like from my heritage.
06:58Rhubarb, I think, pairs really beautifully with pork.
07:01And then, you know, living in Ireland and Scotland, I remember I loved black pudding.
07:06And I'm going to try to introduce that into the dish.
07:09I really hope I'm going to make this pork justice.
07:13I hope Curtis Dunn's going to like my dish.
07:15And hopefully we'll stay in the competition.
07:19Very creative, always. Always creative.
07:22Trying to impress you, chef.
07:24Well done. Keep on the same spirit.
07:27The kitchen is buzzing! 57 minutes to go!
07:33Hi, Emily. Hello, how are we?
07:35Good. You'd be well-versed in pork.
07:38Yeah, I'm trying my best today to deliver a pork chasu ramen and choyu broth.
07:44Right.
07:44So it's a bit of a mash-up, because ramen, of course, Japanese.
07:47Yep.
07:47Chasu, Chinese.
07:49I'm Chinese, my partner's Japanese, Filipino.
07:51Like, let's...
07:52Full family mash-up.
07:53It's a full family matter.
07:54Well, you're not playing it safe. I like that. You're swinging for the fence.
07:57Yeah. Good luck.
07:58Alright, thank you so much.
08:03Hi, Lukey. Hey, hey. Hey, Luke.
08:05You always had the hugest smile on your face when Curtis lifted up the blanket and there was pork under
08:10there.
08:11Big time.
08:12So I'm thinking crispy pork belly in the air fryer.
08:16And then get that kind of leftover liquid and use the fat to make a caramel.
08:20Pickled fennel, then charred fennel, pasta puree, some glazed apples, and then some other things to bring it all together.
08:27Classic is classic for a reason. Yeah, yeah, yeah.
08:29You just gotta make sure that yours is best.
08:31I love that cheeky grin back. It's good. Good luck.
08:33Thanks.
08:36Hi, Grace. What's cooking?
08:38Um, I'm making a pork salt and bocca. A version of.
08:43Okay. Run us through the version.
08:44So I've got pork tenderloin, I think.
08:49Um, and I'm doing a little anchovian sage fritti for on the top.
08:54Okay.
08:54And then I'm gonna do a pan sauce, I reckon.
08:57Good stuff, Grace. Thank you.
09:01Oh, do you have sugar? Can I steal some?
09:03Yeah.
09:03It is a Black Apron day and I am really, really worried.
09:07Thank you, thank you.
09:08I was so nearly sent home last week and I really, really want to be here.
09:16But I haven't done a fantastic job of cooking pork in the past.
09:20So I'm gonna play it safe today and I'm gonna cook a dish that I've made at home many times.
09:25I'm gonna do a pork and fennel cavatelli.
09:28I've made this dish before.
09:30I'm definitely gonna, like, elevate some elements of it.
09:32I'm doing some pork shoulder as well as some pork mince and then I'm gonna emulsify it with a bit
09:36of pork fat to try and, like, mimic a bit of a sausage meat.
09:39And then I'm gonna get some crackling and then make, like, a pan grittato to go over the top.
09:44I think if you can make something yummy where there's, like, no flaws in it, I think hopefully that will
09:48be enough to, like, get me over the line today.
09:51I set my little goal for top ten and, like, it's, like, just within reach now.
09:56My pasta dough's resting.
09:58My sauce won't take too long to actually cook.
10:01I might get onto the pork sausage now.
10:03I've actually never done this before.
10:04Usually I just get some sausages from the fridge and cut them open and squeeze the meat out.
10:08I'm weighing out my pork shoulder with my mince and my fat.
10:11I'm gonna pop it into a hand blender to combine it with a bit of lard as well and hope
10:16that I get a sausage meat consistency.
10:18Annabelle!
10:19Hello!
10:21Annabelle!
10:21What have we got here? What are you making?
10:23I'm making some pork and fennel sausage meat to go in a pork and fennel cavatelli.
10:27Great! Delicious!
10:29Just quickly, what are you doing with that?
10:31I'm just gonna put it in a blender and then I'm gonna get out and emulsify it.
10:36Interesting.
10:38Texture is everything.
10:41Okay.
10:41Yeah.
10:41Okay.
10:42I hear you.
10:45Little spanner in the works.
10:47Po doesn't love the idea of me blitzing my meat.
10:50She's gonna blend it.
10:54The clock is ticking and so I really, really, really need to decide what I'm gonna do.
10:57Oh my God.
11:06Po doesn't love the idea of me blitzing my meat, which I can understand.
11:11Texture is so important and like you don't want mushy and soft sausage meat on top of your pasta.
11:19And I'm remembering a masterclass that we've had recently and our dim sim limb broke up his meat and I'm
11:27like, oh my God, do I have to get two cleavers?
11:30I think I have to do the chop chop method.
11:32Oh, I really don't want to do this.
11:36What dammit.
11:36This is not a technique that I've done before.
11:40I have watched others do it.
11:41Oh my God.
11:43This is scary.
11:44I wanted to play it safe today, but I'm finding that maybe I'm steering off the safe path a little
11:49bit.
11:55Is that really loud or is it just me?
11:58Annabelle!
11:59Annabelle!
12:01That is exciting.
12:03Sorry, I'm not meaning to cause a scene.
12:07Alright, that'll do.
12:09Oh, I've got pork on me.
12:11Oh my God.
12:13Bring home the bacon!
12:1545 minutes to go!
12:16Come on, guys.
12:20Today I'm doing a crispy skin pork belly with a roasted apple puree and a orange and fennel salad.
12:27I've chosen this dish today because I think Australians love crispy skin pork belly.
12:31I think it's an Aussie classic.
12:33Jacques, how are you?
12:35Hi, Chef.
12:35Good morning.
12:36So tell me, what is on the menu for you?
12:38I've got some crispy skin pork belly.
12:40I'm cooking in the air fryer.
12:41That's the goal.
12:42Making sure the skin is beautiful and crispy.
12:44So wait, just one minute.
12:46What are you expecting from your pork belly?
12:48I'm expecting it to be beautiful and crispy and moist.
12:51How big is it?
12:52Show me with your hands.
12:54How big is the pork belly?
12:55In terms of size and thickness?
12:57It's probably about like that thick.
12:59So I've done this before.
13:00In an air fryer?
13:01In an air fryer, yeah.
13:02Okay.
13:02It's like a little hack.
13:03Are you confident?
13:04Yes, of course, Chef.
13:05Yes.
13:06Good plan.
13:07Who knows?
13:07Good luck.
13:09When you're in the MasterChef kitchen, you don't have much time.
13:12So I think an air fryer today is actually a really smart choice.
13:15What's going to be tricky is just getting that crunch from the pork skin.
13:18I have done this dish once before and it has worked really well.
13:22And that's what I'm leaning on today.
13:23Let's go.
13:24Let's go.
13:26Come on.
13:27Let's do this.
13:29I feel like I'm starting to discover what kind of cook I want to be
13:32and feel a lot more comfortable with my ideas.
13:35So this dish is probably going to be like a family eating style experience today.
13:40Hey, Jackie.
13:42Hi.
13:42A bit going on here.
13:43I like it.
13:44Yeah.
13:45Today I'm doing a rodiammo, which is like a braised pork belly with a pan-baked sesame
13:51bun.
13:51A little Chinese hamburger maybe.
13:53Wow.
13:53My ears are pricked.
13:54That's for sure.
13:55It's an adventurous dish to be doing on an elimination challenge.
13:59Yeah.
13:59But I love that.
14:00Good luck, Jackie.
14:01Thanks, Curtis.
14:02The judges are excited about my dish, which is great.
14:04There will be a push to get done in 75 minutes.
14:07It's going to caramelise.
14:09But I don't want to go home.
14:11And so I'm just going to block out all the noise and get it done.
14:15Time to get crackling in here.
14:1730 minutes to go.
14:20Nice.
14:21Nice to get.
14:24Petro.
14:25How are you travelling?
14:26Yeah, not too bad.
14:27So I'm doing pork belly skewered tacos.
14:30And I'm going to do like a chilli and pineapple glaze.
14:34Arun, so tell me, what are you doing?
14:37I'm trying to make some pork belly skewers with red miso, mustard and roasted pepper sauce.
14:44How are you planning to cook it?
14:45I'm planning to cook it from the hibachi.
14:49Caspar.
14:50Fellas, how are you going?
14:51Good.
14:52Gotcha, Chang.
14:53Yeah.
14:53You want Korean again?
14:54Yeah, I am.
14:55You know, when I think pork, one of the first things that come to me is bossam.
14:58Oh, yeah.
14:58So I'm going to do an oyster kimchi with daikon.
15:02Now, it's a slow cooked piece of pork.
15:04It takes a while.
15:05Yeah, we don't have a huge amount of time.
15:06But I'm going to pressure cook it.
15:08And then I'm going to chuck it in the chiller and compress it.
15:12So I hope they get some nice, like perfect slices.
15:14Well, it's delicious, mate.
15:15All you have to do is get it right.
15:16Yeah.
15:17Thanks, guys.
15:19Vinny, it's a pork owe you money.
15:22Bloody hell.
15:23It sounds harder than it is, I promise.
15:27I'm actually pretty excited about today.
15:29I'm really going to keep true to myself and make something that I'm really excited about
15:33eating and make it the best version of that possible.
15:36Oh, tell me, what are you doing?
15:38A pork schnitzel.
15:39Very classic thing that I would have growing up.
15:42But I'm really going to elevate it.
15:43So I'm going to put like some sage in the breadcrumbs, some sourdough crumbs with that.
15:47And then I'm going to do an aioli with rosemary oil that I've lightly torched.
15:53And some caramelized apple for sweetness with a bitter salad.
15:58So what made the schnitzel so good?
16:00The crunch.
16:01And the inside is juicy.
16:03So you've got a crispy from the crumb, tenderness for the meat.
16:06You can almost absorb and enjoy the meat.
16:08Yeah.
16:08Because chewy schnitzel make me sad.
16:11Yes.
16:12For sure.
16:14Me too.
16:15Me too.
16:16The risk with doing a dish that's so classic is everyone knows what it tastes like.
16:20So it needs to be perfect.
16:24Wow, there's some epic ideas out there.
16:26One guy who I feel like has got the concept right is Vinnie.
16:30He's doing a pork schnitzel.
16:31Like, it sounds amazing.
16:34I'm really excited about Aliana.
16:35It's a dish that represents like a bit of her life story.
16:38So she's doing a pork chop and she's got rhubarb.
16:43She's got apples.
16:45So like all really beautiful fruity sour flavors that go.
16:48Black pudding.
16:49And black pudding.
16:50Because she's lived in Scotland before.
16:52Wow.
16:52That's cool.
16:52Yeah.
16:53So that's super cool.
16:54We have a few crispy pork bellies in the air fryer.
16:58Yeah.
16:58That worries me a little bit.
16:59Will they get the cook and the technique right?
17:02Sometimes it just doesn't get that puff.
17:04Yeah.
17:05You know, it goes crispy but it goes more glass-like.
17:07Yeah, it does.
17:11Man.
17:12I feel pretty good today.
17:14I think I'm just really finding myself in the kitchen and I'm really enjoying it.
17:20I've made two pork chops already and I'm making a third one just in case.
17:26Just want to make sure I really nail that temperature.
17:29My pine grittata is on the go.
17:31It's really nice and toasty and salty and my rhubarb is in the oven.
17:38So just the only thing that's left to do really is the sauce.
17:41There's this saltiness and acidity I'll get from that sauce that will just round up the whole dish.
17:47So, um, I need to get on to that.
17:52Ah!
17:54Time to take the rhubarb out of the oven.
17:56I get it, like, I'll put it on the stove.
18:06Ow!
18:07You okay?
18:09Oh my gosh, I forgot it was from the oven.
18:12Ah!
18:13Oh my gosh, it's just right out of the oven.
18:16It's so hot.
18:18You alright, Eliona?
18:20Get some burn cream on it.
18:22My hand is burning.
18:24My heart is racing.
18:26I need time to recover from this, uh, moment.
18:30Ah!
18:32But there is no time to waste.
18:35And I don't want to go home today.
18:47Looks good, Annabelle.
18:51I made sausage meat.
18:53In Dim Sim Lim style.
18:55Sausage meat's done and I'm really happy.
18:57If I go home today, at least I learn a new skill.
19:00However, I still need to roll out my pasta.
19:03I still need to get on to my sauce.
19:05I still need to make my pork crackling pan grittato.
19:09Better motor.
19:12The pork skin's in the pan and it's not really crisping up the way I would have liked.
19:16It's like drying out.
19:18So I think, abort, I'm just going to chuck it in the oven and we're just going to have
19:21to pray.
19:22Low and slow and then I'll crank it in a little bit.
19:25We just need to do head down, bum up, hustle.
19:27I need to get onto my sauce.
19:29It's time to de-glaze the pan with that white wine.
19:33And I pour it in and just like, ooh.
19:37Ooh.
19:41Sorry, that was scary.
19:43This is a full-on entertainment dinner and a show.
19:47I just wanted to cook an easy, simple dish today.
19:52This is ridiculous.
19:53Those flames really got you, Dot.
19:56Jeez.
20:00This dish, Rojiamo, is just so moorish and so delicious.
20:06Chopped up pork belly with a really nice red braised sauce.
20:09It's a bit sweet.
20:10It's a bit salty and it's stuffed into this really nice pan-baked bun.
20:17The pressure cooker is finished and I want to keep the pork in there just a little bit longer
20:21just so that it really soaks up all the juices it's been marinating in
20:24while I start to work on the dough.
20:26Okay.
20:26So the bun I'm making is like a yeasted, hand-baked bun.
20:31The buns will be nice and baked on the outside and then stuffed on the inside.
20:34Not super fluffy, but enough to hold all the liquid and the pork as well.
20:38Oh, Jackie.
20:40They look so yummy.
20:41I just love carbs.
20:43I really do love carbs.
20:46So does this come up and then we kind of open it up and stuff it ourselves?
20:51Yeah.
20:51Okay.
20:52Yeah.
20:52This is definitely an all-in, like, get your hands dirty type of meal.
20:56It's juicy.
20:56It's spilling out the sides.
20:57It's a little bit greasy.
20:58It's a little bit messy, but it's so yummy.
21:00Oh, yeah.
21:02It's starting to smell good in here.
21:04You've got just 15 minutes to go.
21:06Woo!
21:07Let's go, guys.
21:07Boom!
21:09All my elements are coming together.
21:11I check my pork.
21:12I can see that the skin is crisping up.
21:15It just...
21:15All of it isn't as crispy as I'd like it.
21:18I need a little bit more, actually.
21:19So I put it back in.
21:20Hi, Jack.
21:21Hey, ladies.
21:22How are you going?
21:23Are you feeling pretty confident?
21:24Everything's kind of moving.
21:26I've got a glaze going on here.
21:27So before I put the pork belly in, I put some hoisin, some shaoxing and a bit of fire spice.
21:32Just rub that into the meat.
21:33Yeah.
21:34Just to give it a bit of flavour.
21:35I've got a salad pickling, so I've got some fennel, some orange, some radishes in there.
21:39I want to make sure everything's perfect and just plate up beautifully as well.
21:45Do you know what you should probably think about, Jack, is your salad versus your pork.
21:50Fennel and orange and mustard.
21:52It sounds very European with a heavily Asian pork.
21:56Yeah.
21:56How are you going to bridge the two?
22:00Um, I can understand where the judges are coming from.
22:02My pork is very Asian and my salad is quite classical.
22:06All right.
22:06Thanks, ladies.
22:07Appreciate it.
22:07Good luck.
22:08So I run to the pantry and try to figure out how I can make this salad a little bit
22:12more
22:13Asian inspired.
22:14Kimchi.
22:18Do you reckon kimchi would go in?
22:20With yours?
22:21Yeah.
22:21Just the juice.
22:22Juice and the, um...
22:23And the actual kimchi.
22:26Ah.
22:27I think kimchi would work.
22:31Keep pushing!
22:32Ten minutes to go!
22:33Let's go!
22:34Come on!
22:35I'm a little bit under the pump.
22:37I am doing a dashi-sock at the moment.
22:40Um, I have the pressure cooker going with about eight minutes to go and then I have to transfer
22:44it.
22:44Um, and then basically I'm keeping water boiling so the noodles can go straight into them.
22:52I'm feeling pretty good.
22:54Yeah, yeah.
22:54Everything seems to have gone my way so far.
22:56All my kimchi is made up, my sauce is made up, my pickled onion.
23:00Um, we'll just see when, you know, we open up this pork and hope that it's cooked.
23:05Things are looking right.
23:06My pork's in the air fryer and I'm pretty happy with it.
23:08Like, it's going back in but that's pretty...
23:10We'll certainly take it, eh?
23:11My fennel's on the pan and it needs to cook a bit more.
23:14Um, but I don't have a whole lot of time so hopefully that can come together.
23:17My apples are on the go.
23:19I can see this dish is coming together.
23:21It's just taking a bit longer than I would have liked.
23:29What better way to honor a pork than with a nice big schnitzel on a plate, you know what
23:33I mean?
23:33Like, that's kind of a...
23:34Everyone loves that.
23:35So, I'm happy with that.
23:36I've got my apple puree there that I just need to finish off.
23:39I'm happy with my salad.
23:40That'll go really, really nice.
23:41I just want to know what side I'm going to have with this, what condiment.
23:46I'm paying a lot of attention to detail today.
23:49With it being a simple dish, every single element needs to be right.
23:53I look at all my elements and it just hits me.
23:56This aioli doesn't belong on the plate today.
23:58I like my aioli but I really don't think my dish actually needs it.
24:01I think there's enough fat going on here.
24:03There's the bitterness from the salad and I've got this nice caramelised apple puree
24:07which is really, really sweet.
24:08So, I might just put that as my sauce, schnitzel and then I've got my salad.
24:12Yeah, I think I'm pretty happy.
24:13And I'm glad that I thought about it.
24:19Ow!
24:20My hand is really sore.
24:22You alright, Eliana?
24:24I'm fine, I'm fine.
24:26Every time I'm moving around the stove or something and even a little bit of heat touches it,
24:31it's really painful.
24:33But also, I think the time that I spent trying to recover from burning my hand,
24:39overcooked the pudding a little bit.
24:41Ah!
24:42Woo!
24:43My puree, I don't know if I'll have time to strain it and I don't have time to make my
24:49applesauce.
24:53Here.
24:54Can you open this for me?
24:56Sure.
24:57Put your hand in that if you need it.
24:58Oh my gosh!
25:00A little yellow.
25:01Alright.
25:02Anything else?
25:03No, it's fine, thank you.
25:06Make good decisions!
25:08Five minutes to go!
25:09Let's go guys!
25:10Come on guys!
25:13Okay.
25:15Calm down.
25:20We don't have much time left so I'm feeling a little bit nervous.
25:24Pork's reading 35 and it needs to be 60.
25:27The thermometer's just not going up with the pork and it looks cooked.
25:31Happy duck?
25:31Says under but she feels done.
25:34Trusty gut, trusty gut.
25:36I think I need to start relying on my instincts.
25:39I'm using a cut of meat that is very often dry.
25:44But ideally when I slice into it, it's beautiful and blushing in the middle.
25:51Happy duck?
25:53Yeah.
25:54Looks gorgeous.
25:55It's so juicy.
25:58Happy.
25:59Woo!
26:00You got that.
26:01You got this duck.
26:02Now that my pork is looking good, I'm starting with the parsnip puree followed by the perfect pork pieces.
26:09Oh, look at this.
26:10That's pretty.
26:11Somebody call me Helen.
26:14Some peach cheeks.
26:16Then I'm adding dollops of my peach ketchup, which is tasting great.
26:22I want it to look visually beautiful and something that you'd have in a restaurant.
26:28Looks stunning, duck.
26:30Does it?
26:31Yeah.
26:32Yeah.
26:32Who do I think I am?
26:34Bring it home strong.
26:35You've just got two minutes to go.
26:37Let's go.
26:37Let's go guys.
26:38Here's what she.
26:39Get on a plate.
26:44That's cute.
26:45I like Jack's plating.
26:48I pull my pork out of the air fryer.
26:50It's looking okay.
26:51It's not as crispy as I would like it to be, but I'm going to have to run with it.
26:58I'm setting my pork right on the apple puree.
27:00The juices are running down from the glaze.
27:02I'm feeling good.
27:04I'm really happy with the way it looks.
27:05I think it looks really beautiful.
27:06I just hope I've done enough to stay alive.
27:10With like two seconds left, I know I need a sauce in this dish.
27:15I'm not really happy with my puree.
27:17And the pine grittado, I can totally see, is way too crispy.
27:2430 seconds.
27:26Come on.
27:27Auto push.
27:28But I feel like this pork chop is cooked just.
27:33And I have to put the dish together.
27:35So it goes on the plate.
27:37I think it's a bit of a touch and go situation.
27:41Time's open.
27:42Ten.
27:44Nine.
27:45Eight.
27:46Seven.
27:47Six.
27:48Five.
27:49Four.
27:50Three.
27:51Two.
27:52One.
27:53Happy.
27:54Yay.
27:55Nice.
27:56Good job, everyone.
27:59How'd you go, brother?
28:00You all right?
28:01You looked beautiful, mate.
28:02How'd you go?
28:04Oh, hell yeah.
28:05Let's go.
28:05I like a little brush stroke there.
28:08You did your bun things as well.
28:09Nice.
28:09Yeah.
28:10I hope it's enough.
28:11I'm feeling really good.
28:12I think this is the dish that I had in mind.
28:14It's looking better than I thought as well.
28:17So, yeah, I'm happy.
28:21I feel like I started out this cooking like I'm going to play it safe.
28:23I'm going to do something that I know really well.
28:26But then I'm going to do all of these techniques that I've never ever done before.
28:29And I'm going to find out that I need to do them along the cook.
28:31So, I think it's paid off.
28:34Definitely a step up from when I've cooked this at home.
28:43After the cook finishes, everything hits you.
28:50I'm just looking at this plate and I'm realizing it's just nowhere near to what I had in mind.
29:02I don't want to go home.
29:03No, I don't want you to go home either.
29:06Okay.
29:07What would I do without you?
29:07Mmm.
29:21Today's elimination is all about celebrating pork.
29:26We'd love to taste your dish.
29:28Dot, come on down.
29:40Dot, what have you made?
29:43Today I've made pork and peaches.
29:45So, on the bottom there's a parsnip puree.
29:49I've taken the pork sirloin, wrapped that in prosciutto.
29:54And then I've made a peach ketchup and grilled peaches.
30:01It's amazing, Dot.
30:02Yeah.
30:02Amazing.
30:03I love it when things look like a garden, you know.
30:05Like it's naturally kind of sprouted like that and that's what it looks like.
30:08So, well done.
30:09Let's ruin it.
30:11Hopefully it tastes good.
30:12Harvest the garden, please.
30:29No, it's always a risk when you cook a lean piece of pork like this.
30:34Because if you overcook it ever so slightly, it'll become dry.
30:38If you undercook it, of course that's an unpleasant experience.
30:42You've got to get it just right.
30:46And you did.
30:48The charcuterie that you've wrapped around also adds a lot of flavour.
30:52And that ketchup that you've made is dynamite.
30:55It's a beautiful, beautiful combination with the pork.
30:59Cracking cooking.
31:01Like cracking cooking.
31:03Pork was beautiful and medium.
31:05Blushing pink.
31:06And then everything did what it needed to.
31:09You got richness from the puree.
31:11You got sweet and sourness from that ketchup.
31:14I would have no problems putting that dish on any of my menus.
31:18Well done.
31:19Dot, that was such a satisfying plate of food to taste.
31:24You had quite a bit going on, but nothing felt superfluous.
31:27Well done.
31:30Dangerous, Dot!
31:32Wow!
31:33Who is she?
31:34Who are ya?
31:36Well done, Dot.
31:37Amazing.
31:39Okay, next one, please.
31:41Jackie.
31:56Wow.
31:57What a display.
31:58What is it, please, Jackie?
32:00So, today I've made Roziar Mo.
32:03It's a pork belly with a pan-baked bun, fresh coriander, chillies, and a cucumber and apple
32:11people.
32:12Are you going to build for us?
32:13Yeah, yeah, yeah.
32:14Serve it up.
32:15And I'm going to get all the herbs.
32:16Ah!
32:18Yeah, this might make sense, yeah.
32:21Oh, look at that.
32:25Jackie, I can see you doing this outside a football stadium.
32:28You'd have a line down the street.
32:29Yeah.
32:30That's true.
32:31I was watching you do it.
32:32Street food vibe.
32:33This is fun.
32:58It's lovely.
33:00It's fabulous, actually.
33:02Your pork is cooked perfectly.
33:05The way you've put everything together, the pickles are lovely.
33:11And I love your bomb.
33:14What?
33:16What's she loving?
33:17With an N.
33:18Yep.
33:19Ah, the bread, right.
33:20I love your...
33:21I got it.
33:22I love your bread.
33:24Oh, my God, my wife is going to go crazy.
33:29Considering the amount of time you had to make it, I'm really shocked at how delicious that
33:33bread is.
33:34It really is just the perfect little vessel for such an unctuous, delicious, succulent mouthful
33:40of pork with all those little flavours.
33:42I think it's really clever.
33:43Well done.
33:45I love it, Jackie.
33:46This is some of your best.
33:48The pork is so soft and tender.
33:51And not just the meaty flesh, the bits of fat as well.
33:54And I loved how it's absorbed all that soy saltiness.
33:57And the chilli just gives it a lift.
34:00Well done, Jackie.
34:01Thank you, Jackie.
34:06We'd love to taste your dish.
34:07Emily.
34:11So, I made a char siu man, like a shoyu base.
34:15So, yeah.
34:16Nice, big, fat piece of pork, really.
34:18This is your best broth to date.
34:21You've really listened.
34:22It's seasoned perfectly.
34:23Once you eat it with the noodles, it's still really balanced.
34:26So, well done.
34:28Casper.
34:30I've made a salm platter today.
34:32Find out flavour across the board.
34:34All of your condiments are peaking.
34:36Like, I love this dish.
34:38I would pound it, like, whenever you put that in front of me.
34:42We'd love to taste your dish next.
34:44Luke.
34:45I've done crispy pork with a parsnip puree, some glazed apples, some charred fennel, like
34:51a caramel.
34:52One of my favourite things in the world is roast pork and crackle.
34:56Your crackle has puffed really nicely.
34:58So, I love it.
34:59Well done.
35:02Next up.
35:04Vinny.
35:04Looks like a schnitty.
35:06I've done a pork schnitty with an apple puree and bitter leaf salad.
35:12I think it's a risk to make a schnitzel.
35:15It just becomes something that you find in every run-of-the-mill pub around Australia.
35:20But this is kind of next level.
35:22This is really next level.
35:23I love the attention and detail on the crumb.
35:26From the sourdough crumb to the panko to the bread crumb to the sage.
35:31My schnitzel was cooked really good.
35:33And then you just didn't overcomplicate it, which I think was important.
35:36They're classics for a reason, mate.
35:38They're classics for a reason.
35:39It's because they're so damn good.
35:41Vinny, today's a celebration of pork.
35:43And this is probably the simplest way you can imagine.
35:46And you nailed it.
35:47I also really love that puree.
35:49Simple cooking.
35:50Done really well.
35:51Good job.
35:52Thank you very much.
35:56The next dish belongs to Jack.
36:03Walking my dish up to the judges, I'm feeling really nervous.
36:07I'm a little bit concerned that all of the pork skin isn't crispy.
36:12And I hope they think it all works together.
36:31Jack, what have you made?
36:33Today I've done a crispy skid pork belly with a pickled salad.
36:38I've done a glaze as well.
36:40And at the bottom you'll find a roasted apple puree with Dijon mustard.
37:06I'm going to start with the pork.
37:07Because that's what the challenge was all about.
37:09I didn't mind the cook on the flesh.
37:10For me, it's the crackling that I'm concerned about.
37:13The piece that I got, it hasn't even got crispy.
37:15It's just, it's quite rubbery.
37:17Yeah.
37:18Yeah, I feel like because you had so few things on the plate and they were fairly simple,
37:23you really had to nail the cohesion.
37:26So there was the very Chinese forward flavour profile of the pork.
37:30And then you had this fennel and orange and mustardy thing, which is I guess a bit Frenchy.
37:35And then I felt like when you threw the kimchi in as a bridge, it threw another kind of flavour
37:41profile into it.
37:42Okay.
37:43Yeah.
37:44Yeah, I'm not sure if it's worked.
37:46Yeah, look Jack, when you cook roast pork with crackling, what you want to do is either cook it really
37:50slow
37:51and then for the last 30 minutes, crank the temperature.
37:53An air fryer is actually a great tool because it's a small cavity and you can blast hot air around
37:58it really quite quickly.
38:00I'm sure not your most successful cook, but you were on task, you worked really hard.
38:05I did really appreciate the way you moved around the kitchen today.
38:08Thanks, Curtis.
38:09Appreciate it.
38:10Walking away from the judges, I feel pretty devastated.
38:13I'm just going to have to wait and see where this lands me today.
38:15It's alright.
38:18Okay, the next one we want to try is Annabelle.
38:31Hi Annabelle.
38:33Hello.
38:36Annabelle, what have you made?
38:37I have made a pork and fennel mini cavatelli with a pork crackling pan grittato.
38:44I used some pork shoulder.
38:48I used some mince and then I also used some lard as well.
38:52So it's like a little ragu.
38:54I guess so.
38:55A quick ragu, yeah.
38:56Okay.
39:17You've done a really good job.
39:18I really like the flavour of the dish.
39:19I think it's nice.
39:20I think the cavatelli is really nicely cooked.
39:22It's got a nice bite to it.
39:24And I love the little pork skin crumble.
39:26I think that it gives a nice break up in the texture.
39:29It's nice and sweet.
39:31Bit of spice.
39:32Very well seasoned.
39:34The tomato is impeccable.
39:36Your pasta is great.
39:37I love the shape.
39:40Thank you Annabelle.
39:41It's hearty.
39:43It's like got so much deep, deep flavour in it.
39:47Sometimes you actually just have to look at what part of the shoulder you're putting
39:50through.
39:51So there was just a couple of pieces that I got that were a little bit grisly.
39:55I think you could have just tweaked a couple of things to make it that top tier worthy.
39:58Sorry, I hate grisles, so thank you.
40:01Good on Annabelle.
40:05Next up, Grace.
40:07I've made my pork saltimbocca.
40:10Lovely moist pork.
40:11Ate so well together.
40:13I'd happily order this from a restaurant.
40:16Petro.
40:17I made some Mexican inspired pork skewers with a pineapple salsa, white onion and some tortillas.
40:24The flavour on the skewers is delicious.
40:27You can taste the chillies.
40:28Really nice.
40:31Aaron, you're next.
40:32I've made charred pork belly skewers with a red miso, mustard and roast pepper sauce and
40:38some pickled daikon and carrots.
40:39The flavour is fantastic, but I think the cook is a little uneven.
40:43Just because by nature of that cut.
40:46Yeah.
40:47Okay, next up please, Aliyuna.
40:53You've been on great safety.
40:57I just, ugh, I'm just kind of dreading this moment.
41:01I had a great concept in mind from my heritage and then the days when I lived in Scotland.
41:08But this dish is not really up to my standards.
41:13I'm really hoping it's not going to send me home today.
41:15I'm not ready to go.
41:28Are you okay?
41:29Show us your hand.
41:30Oh, it's fine.
41:31It's good.
41:35I'm good.
41:37Tell us what is your dish.
41:39It's a pan series pork chop with apple and fennel puree, rhubarb relish and some black pudding
41:50pine grotato.
41:52It's a bit of a life story of mine, I guess, on a plate.
41:57I hope the flavours are there.
41:59Like I feel after I burned myself, I got a little bit of flustered and I wasn't really
42:04thinking that clearly.
42:06It's not like your dish did not go the way you planned.
42:10Anyway, we're going to test it.
42:39Alliana, I really loved your ideas.
42:42I love the idea of the black pudding and I loved that it showed a little piece of your
42:47travels and where you've lived.
42:50I think the cook on the pork is really decent and the pork goes very well with, you know,
42:55that fruitiness.
42:58But I think because you were missing the sauce, maybe the ratios are a little bit out of whack
43:03because you thought maybe putting more of something on there might help.
43:07I just wanted something kind of a little more runnier and savoury to knit it all together.
43:14Your puree, yes, you've whizzed the absolute bejesus out of it.
43:19So, you know, it's soft, but it's not smooth and silky.
43:22It's still got those fibres in it.
43:25And it's left me not loving your dish as much as I wish I did.
43:29Alliana, I can tell it was a stressed cook because the rhubarb and the black pudding to
43:33me is wonderful.
43:34But to bring some moisture and some richness to the dish would have really changed the way
43:37it ate.
43:37it.
43:38They're small mistakes, so don't be super disheartened.
43:41It's just a bummer that on a day like today, small mistakes can put you in jeopardy.
43:45Thanks, alliana.
43:48Hearing everything that I already knew what's wrong with the place, it's quite disheartening,
43:54but I'm here to learn and grow.
43:57So, I hope these are just lessons learned moving forward into the competition.
44:08The standard in this kitchen is really amazing.
44:12And I know that you're not all the way towards the end, which is when the standard normally
44:16gets there, so I can't wait to see what you guys are cooking towards the end of this competition.
44:20Well done, guys.
44:21Good job.
44:22Mate, it's always good having you here and it was an absolute treat this time.
44:26Give it up for Curtis Stone!
44:35We asked you to take the versatile and succulent flavours of pork and create a dish worthy of
44:42keeping you in the competition.
44:44It was some incredible dishes today.
44:47But there was one dish who really stole the limelight.
44:54Dot, your pork and peaches were fabulous.
44:59Keep cooking like this and you will be unstoppable.
45:13Now to the not-so-great news.
45:17Among the hits, there were also some misses.
45:22If I call your name, please step forward.
45:27Jack.
45:34Jack, your dish felt disjointed.
45:37The concept and flavours were clashing.
45:41And the pork was inconsistently cooked.
45:47Aliona.
45:55The grainy textures of your purees, combined with a lack of sauce, didn't work as well as you intended.
46:05But ultimately, the challenge was about celebrating pork.
46:13So sadly, the cook we are sending home is Jack.
46:28Jack, it's been really great having you in the competition.
46:32Oh, I've had such an amazing time.
46:34It's been so surreal to cook for all you beautiful people.
46:38I've met some lifelong friends.
46:41I've learnt so much about food and different cultures.
46:44And I just want to keep on learning.
46:46Enthusiasm and curiosity can get you so, so far.
46:49So keep that with you.
46:50I think so.
46:51But for now, Jack, it's time to say goodbye.
47:05I'm really proud of myself to make it to the top 14 of MasterChef Australia.
47:10To even be wearing one of these aprons is such an honour.
47:13You've got a great future, you know, though.
47:15Keep going, yeah?
47:16Keep on doing it.
47:16I appreciate it.
47:17I just feel like I've gained so much from this experience.
47:19I'm walking out of these doors a better man.
47:25I need to go to a chiropractor.
47:27We've lifelong friends and memories that will last a lifetime.
47:32Give it up for Jack, everybody!
47:43Tomorrow night.
47:45If there's one thing Aussies truly love, it's a great comeback story.
47:50Welcome back, everybody!
47:54They're back for redemption.
47:57There's still so many dishes I'm going to cook, so I really hope I'll get my apron back today.
48:01They'll raise the bar higher than ever before.
48:05Whoa!
48:07Girl!
48:08To win their place back in the competition.
48:11If I want a real shot at that apron today, I probably do have to do something a little bit
48:17crazy.
48:18What the hell?
48:18I don't know what it is.
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