- 2 days ago
MasterChef Australia S18E30 Comeback Challenge
Category
😹
FunTranscript
00:00.
00:13Here we go!
00:15Hi-yah!
00:16Yeah!
00:18Morning, everyone!
00:20Morning!
00:21Let's go, Peaks!
00:22Ooh!
00:23That's a clutch.
00:24Oh, my God, it's a clutch!
00:27Aussie Classics Week has been great.
00:29I've managed to get my ice cream into Coles,
00:32so, yeah, really excited to see what's in store for today.
00:37Morning, everyone!
00:39Morning!
00:41Today is no ordinary day,
00:43because as of right now,
00:45you are halfway through this competition!
00:49Yeah!
00:50Yo!
00:52I'm so excited!
00:53Thank you!
00:54Halfway through the competition,
00:55I cannot believe I've made it this far.
00:57I'm so proud of myself.
00:59I want to keep building my way to the end.
01:02It's so close, I can taste it.
01:04Nothing about the journey here has been easy.
01:07And from here on in,
01:08it only gets tougher and tougher.
01:13Today's challenge is all about what's under this clutch,
01:17and who's about to walk through those doors.
01:23All week we've been celebrating Aussie Classics.
01:26And if there's one thing Aussies truly love,
01:29it's an underdog.
01:30A great comeback story.
01:34A real fair dinkum second chance.
01:40Which is why you lot won't be cooking!
01:47These guys will!
01:49Go, Go!
01:57No!
02:00Yes!
02:01Hello.
02:08Hello.
02:11Hey!
02:13Can you see me?
02:15I never thought I'd see the MasterChef kitchen again, and there's a chance that I can come back, so I've
02:20taken it.
02:23You left me, Captain Biggs.
02:26I'm so excited to be here.
02:28Let's get it.
02:29We were terrified, all the feels, but I can't wait.
02:32I'm here for the win today, so I'm going to give it my all.
02:34Welcome back, everybody!
02:43Now, unfortunately, Jeff, Karnika and Alalu, they can't be with us today, but they send their love.
02:51We haven't just brought you back because we missed you.
02:54You are here because every single one of you showed promise, potential, moments of brilliance that we haven't forgotten.
03:06I hope you've been honing those cooking skills because you're about to battle it out for the chance to win
03:13back one of these!
03:22100% I want to get back in the cook.
03:24That's why I'm back here today.
03:26I want a shot at that white apron again.
03:31Now you've had the reunion.
03:34You lot wearing white aprons can head up to the gantry.
03:37You won't be cooking today, but you've got to be the ultimate cheer squad.
03:40Get on up there.
03:42Go on, guys.
03:44Go on, guys.
03:48It's so great having the day off.
03:50There's a whole group of amazing cooks in this cookback.
03:53This is going to be a tough battle.
03:56Come on, guys.
03:58Man, have you missed us?
04:00Yeah, it's so surreal being back here.
04:02It's as if I'd never left.
04:05And so butterflies is in my stomach all over again.
04:08Yeah.
04:09Lydia, hello.
04:11Hi.
04:12So tell us how hard you're going to be fighting to get this apron back.
04:17The hardest I have.
04:18If I can't see anything else other than that apron right now, I'd love to own it again.
04:27The problem with having your time in the competition cut short is that there's always an amazing dish that you
04:35never got to cook.
04:38You leave wondering, what things have been different if I'd cooked that dish?
04:46Well, we want you to have no regrets.
04:48So make us that dish.
04:51There's heaps of dishes that I didn't get to cook in this kitchen.
04:54I'm so excited and chomping at the bit.
04:57Knowing that there's only one apron up for grabs, I'm hoping that I can put my daddy little hand on
05:03it.
05:03OK, guys.
05:05You will have 75 minutes.
05:08And full access to the pantry and the garden.
05:14Are you ready?
05:16Yes.
05:17Are you ready?
05:18Yes.
05:20One more shot.
05:21Yes.
05:23Your time starts now.
05:26Oh, let's go.
05:28Let's go.
05:38Really good olive oil.
05:42It is so good being back in the MasterChef kitchen again.
05:45I was the third contestant eliminating the quick carb challenge and I was devastated.
05:54I am sad.
05:56And I've got to be honest with you.
05:59I'm very disappointed.
06:00Yeah, me too.
06:04I'm so determined to get full redemption.
06:06Everyone can see I can cook.
06:08I can hold my head high and walk out of this kitchen or stay and know that I did something
06:13fabulous today.
06:15So I need to think of a dish that is packed full of flavour.
06:18Right.
06:20Hey, Belinda.
06:21Come on, Belinda.
06:22Sing down, Belinda.
06:23Let's go.
06:24Oh, come in.
06:25This is always an epic day in the MasterChef kitchen when our eliminated contestants get to come back in and
06:32try and grab one of these aprons again.
06:35They're going to be absolutely fighting for it, though, because look.
06:37Look how many of them there are.
06:38I know.
06:39Just one of these.
06:41One apron.
06:42Yeah.
06:42I am looking forward today to come back with the dish of the century.
06:46Dish of the century?
06:47Yeah.
06:48Oh, yeah.
06:48I think they're there to make a mark.
06:50That mark that they did not have the chance to do before.
06:53I think you're absolutely right because I'm hoping that when we taste the dishes, we just go, that's the one
06:58we've been missing out.
06:59We need you to come back into the competition.
07:01Let's see what I'm making.
07:06We've officially fused.
07:07Our brains are fused.
07:09Let's go, Lucy.
07:10Cook that corn.
07:12I'm pushing very hard today.
07:14I would love to get back in this competition.
07:16I think getting one of those aprons and having a second chance to come and cook and learn more would
07:23be so epic.
07:25Lucy!
07:26Hello, guys!
07:26We have missed that huge swall.
07:28You're so much.
07:30So tell us what you're making.
07:31I've got lots of corn on the go.
07:33So I'm making a corn noodle soup with scallops in it.
07:36You know, noodle soups and everything is a dish that I've made a lot in the kitchen.
07:39But, yeah, I just want to cook something that I love to eat and I'm proud of and tastes good.
07:44I kind of love that.
07:46Yeah.
07:46I think, like, cooking something that comes naturally to you, I think, is a really good idea today.
07:51So what do you think are the pressure points?
07:53Because are you just making the stock out of just corn?
07:55Corn and dashi as well.
07:56OK, so no chicken or any other protein?
07:59No, it's just corn.
08:00Wow.
08:01Yeah.
08:01It's a bit strange, so I think that's how I sort of want to stand out today.
08:04That's your little point of difference.
08:05Yeah, exactly.
08:06Do something a little bit unique.
08:07Yeah.
08:08For me, you have to really focus on bringing depth into that broth.
08:11Yeah.
08:11And make sure that scallops are cooked perfectly.
08:13Yes, exactly.
08:13OK.
08:14Yeah.
08:14Stay black.
08:15Po.
08:17Working with a hero ingredient such as corn can be really tricky.
08:21Corn is very sweet, and it's a vegetable, so there's not a lot of depth that you would
08:26usually get if I did, like, a beef or a chicken soup, say.
08:30So I need to be tasting it, adjusting it, and really making sure it's got a lot of flavour
08:36and depth in there.
08:37Nice.
08:38Oh, so good.
08:40Taste, taste, taste, taste, taste.
08:42Have you tasted it before?
08:44OK, good.
08:44We've got this.
08:46I'm adjusting with some beautiful shirodashi.
08:51I'm going to say it's a little bit more.
08:53Miso and fish sauce.
08:55Come on, little sir.
08:57Come on, horse.
08:59Oh, my God, man.
09:02Oh, that's a big fishie.
09:04That's a big-ass bearer.
09:07I would love the opportunity to come back.
09:09It's so much, so much.
09:10Like, I think there's still so many things I want to do, so many dishes I want to cook.
09:14And so I really hope I'll get my apron back today.
09:18I was eliminated during Heritage Week, so it was a bummer.
09:23Coming out of the competition, I wanted to showcase my food culture.
09:28To be given the second chance, it's a great opportunity to present more of a modern take
09:33on the Malaysian dish.
09:34Hello, ladies.
09:35Min, welcome back, my friend.
09:38Thank you, Po.
09:39How are you?
09:40Okay, tell me you're going to punch hard with Malaysian flavours today.
09:43Yes, it is.
09:44I'm making a masad lemak dish with a barramundi.
09:47Amazing.
09:48So it's spicy turmeric coconut gravy.
09:51I'm going to make it a bit more modern.
09:53I'm going to use a berblog base to make the sauce.
09:56Really?
09:57Yes, I am.
09:57And why that strategy?
10:00I wanted to refine the dish so it would sit in Australia for our dining scene.
10:06So I didn't just want to do it a traditional way.
10:09I love this.
10:09So give so much love to that sauce.
10:12And also, of course, the fish has to be cooked really, really well.
10:15Will do.
10:15Okay.
10:15I'll try my best.
10:16Thank you, Po.
10:17Good luck.
10:21So traditionally, masad lemak, you start with a spice paste.
10:24And then you would just add coconut milk or coconut cream to it.
10:28But today, I'm actually using beurre blanc as a base for it.
10:31So I'm actually using rice from vinegar, which is not traditional,
10:35but I wanted a bit more Asian flavour to it.
10:38And then the spice paste goes in with the coconut cream.
10:41And then finally, the butter goes in to give it that nice, rich texture and flavour.
10:52Oh, man.
10:53It smells amazing.
10:55That's epic, man.
10:55Yum, yum, yum, yum.
10:56Just trying to get it done in time.
10:58That's amazing.
10:59Yeah, stop distracting, man.
11:01Sorry.
11:01You cook, man.
11:07Come on, Captain Megs.
11:09Go, go, go.
11:10Oh, cool.
11:12Gotcha.
11:13Oh, God.
11:14This kitchen is crazy.
11:15I love it.
11:17Megs, welcome back.
11:18What are you doing?
11:19I'm going to do a crispy skin snapper with a beautiful champagne veur blanc
11:23and with a burnt leek ash oil.
11:25Burnt leek ash oil.
11:27Yeah, that's new.
11:27Yeah, it is.
11:28I know.
11:29That's a new side of Megs.
11:30I went home way too soon, honestly.
11:31Yeah.
11:32So, I mean, yeah, I've got a lot to prove and a lot to show you.
11:34So I really hope I get the opportunity to say.
11:36Come on, Cap Megs.
11:41Sorry, mate, what was your name again?
11:43Do you want the prawny hand?
11:44Give me the prawny hand.
11:45Oh, I love it.
11:45How do you find yourself back in the MasterChef kitchen?
11:48Yeah, yeah.
11:48You're looking for an apron that you only lost in the last challenge.
11:51Yeah, it's been crazy, man.
11:53Every emotion has been felt.
11:54Nice.
11:54But awesome to be back here.
11:55I've got to push the boat out a bit.
11:57Right.
11:57I'm doing four courses.
11:59Sorry, what?
12:00Yeah.
12:01Four?
12:02Four courses.
12:02Trying to.
12:04Four courses?
12:05Yeah.
12:05Wow.
12:06I've got some scallops going to be happening with some cauliflower puree.
12:09Okay.
12:10I've got a snapper crudo.
12:11Yep.
12:12I'm going to do a couture glazed eye fillet with some palm puree and some pickled leeks.
12:17And then some butterfly prawns.
12:19That is a lot of work for 75 minutes.
12:22Yes, it is.
12:23But, look, my last chance to get back in this competition means the world to me.
12:27Yeah.
12:27I've got to go for it with everything that I've got.
12:30Okay, guys.
12:31Give us your best shot.
12:3460 minutes to go.
12:37Come on.
12:38Come on.
12:38What do you want?
12:39What do you want?
12:39Come on.
12:42Come on.
12:43Come on.
12:45Smiley now.
12:46Let's go, girl.
12:47You can do it.
12:47It feels so good to be back.
12:50I have Pep in my step today.
12:53I feel great because there's a glimmer of hope that I can come back into the competition.
12:59I've only just left a week ago on the increasing, decreasing challenge.
13:03But I'm ready to get myself back.
13:06Lydia, welcome back.
13:08Hi, Jean-Christophe.
13:09I've been missing you a lot, by the way.
13:11I've missed this place a lot as well.
13:13Of course.
13:14Tell us, what are you doing?
13:15What is your shot today?
13:16So I'm going to do a Greek salad inspired dessert.
13:20A feta.
13:21A dessert?
13:21Yes.
13:22A feta and honey set panna cotta, tomato vale, cucumber granita, an olive crumb and an olive caramel.
13:30Well, you've got a mission in your eyes.
13:31I can see that.
13:32Yeah, I am.
13:32I'm going to try it.
13:33A Greek salad as a dessert.
13:36Wow, I can't believe it.
13:37We're going to try it.
13:38We're looking forward to see this.
13:40Good luck.
13:45Look, they asked for something that I regret not doing.
13:48And I definitely have regretted not facing my phobias of desserts.
13:55This dish represents how I've grown in MasterChef and how desperately I want to be here.
14:00I've got so much more to show and so much more to learn.
14:04I feel like this is my time and it's so within reach.
14:09I want nothing more, nothing more than to win the White Apron.
14:18I would just love it if they loved this dish and it got me back in.
14:26I would just love that.
14:30It means everything for me to be in this competition.
14:34I feel like I was a little sloughed off the market.
14:36I'd love, love the opportunity to just do some more.
14:40So I'm hoping it's good enough.
14:52Pump it, pump it.
14:53Come on, Jack.
14:54You got it, guys.
14:55Smells good.
14:55Y'all got to hustle.
14:57Marley, let's go, girl.
14:58You can do it.
15:00Nice and eating, girlfriend.
15:02You are the noodle queen.
15:04Thanks, Ella.
15:05Come on!
15:05Let's go!
15:06Need that door!
15:07Need that door!
15:13Well, Linda, what are you making?
15:15A whole spiced cauliflower.
15:17Yum, yum.
15:17With a lot of butter.
15:19Good.
15:20It feels great being back in the kitchen.
15:22It's just you forget how much fun you actually have.
15:24You just get in your own mind and you're doing your thing.
15:27Being eliminated so early on means that you haven't had the full journey.
15:32Since I was here, I have gone home and for the first week I was like, nah, I don't want
15:36to cook.
15:37But then I just got back into it and I started cooking how I love cooking.
15:40So that's what I want to do today.
15:43Today I'm cooking a whole roasted spiced cauliflower.
15:46So I cook this at home.
15:47I do the whole one with some beautiful sauces and flatbread.
15:51People don't expect a cauliflower to be the hero of a dish.
15:54But using the whole cauliflower, you can get so many beautiful layers and elements.
15:59It's got so many different spices and absolutely slathered in butter.
16:04You're basting, Belinda.
16:06So I can get right into the cauliflower.
16:08Oh, that's cool.
16:10Get right in there.
16:13I just want to coat that whole cauliflower in that flavoursome butter and get right into
16:18all those little florets.
16:20Once that's in the oven, I just keep basting.
16:25And then from the leaves of the cauliflower, I'm making a tahini, pine nut, parsley, sauce
16:32and it just lifts the dish.
16:34Oh yeah, Belinda.
16:35Let's go.
16:36Come on.
16:38I know how great it can look and I know how tasty it is.
16:42And hopefully I end up with just as good a result as what I do when I make it at
16:46home.
16:48I'm so excited to see what Bella's doing.
16:50She's a dessert girl.
16:55Oh.
16:56Bella's like an absolute weapon at desserts.
16:58So it makes sense that she's doing it dessert.
17:02What is Bella's affair, man?
17:07She's got some weird stuff going on.
17:10I can see capsicum, parsley and chocolate over at her bench.
17:15And I'm like, what?
17:18This is cool.
17:19This is cool.
17:20What the hell?
17:20I don't know what it is.
17:21I don't know what this is.
17:24My dish today is called Nonna's Garden.
17:25It's a capsicum sorbet, a chocolate and verjuice cremo, a chocolate soil, a fennel gel and a parsley cowder.
17:35Capsicum sorbet.
17:36What?
17:37Girl.
17:39Only Bella can pull this off.
17:41I love this.
17:42I might be crazy.
17:45Using a lot of vegetables in this dessert sounds kind of strange, but it's definitely still a sweet dish.
17:51A lot of these elements I've made before, but I've never done them all in 75 minutes.
17:57There's a lot of elements involved and they're all pretty technical.
18:02And I need them all to make it on the plate or else the balance of the dish will be
18:06off.
18:06So it's a massive risk today because I was eliminated on a pretty complicated dessert.
18:12Gentle, gentle.
18:13No, that's okay.
18:14You've got more time.
18:16Can I cut this mould?
18:18Oh man, I don't know about this.
18:21Take your time.
18:22Be precise.
18:23Take your time.
18:26I want to prove that I can pull off a conceptual and technical dessert.
18:31Nice, Bella.
18:31Come on, Bella.
18:32I love this.
18:34I just have my eye on that apron today and I'm going to do everything I can to try and
18:37get it.
18:42Make the most of your second chance.
18:4545 minutes to go.
18:47Wow.
18:49Nice, guys.
18:51Nice, guys.
18:52You got this, guys.
18:56Alina, that looks beautiful.
18:57A little, a little, a little, a little, a little, a little, a little, a little, a little, a little,
18:59a little, a little, a little, a little, a little.
18:59That looks so cute.
19:02I'm making seafood dumplings.
19:04So crab, scallop, prawn dumplings with a coconut aromatic red bisque.
19:11Something that I love to do in the kitchen is take two things and bring them together.
19:16And this is a fusion between two very different countries.
19:21A bisque is definitely French and I'm borrowing the flavours from Thailand.
19:26Hi, Alita.
19:28Hello.
19:29How are the dumplings going?
19:30They're very chunky.
19:32They are chunky.
19:33I want them to be filled with beautiful ingredients so that...
19:36You've got dumplings and then you've got this beautiful sauce.
19:39Yep.
19:40And tell me, so is it a bisque or is it more like an Asian-style seafood sauce?
19:44I would say it's in between.
19:46Okay.
19:46Yeah.
19:46Because you've started it like a bisque?
19:48Yeah, started it like a bisque but I've put so many Asian aromatics in there.
19:51I can see.
19:52Beautiful.
19:53Okay.
19:53Good luck.
19:54Thanks.
19:54I definitely think my time in this competition ended way too soon and I plan on making none
20:00of the same mistakes that I made when I was eliminated and just deliver them something
20:04so that the judges understand that this girl knows flavour.
20:09Oh, guys, it smells amazing in here.
20:12It's very exciting.
20:13Some people seem to be playing to their strengths and some people are just going all out.
20:17So, Min is doing a masak lemak, which is a traditional regional curry, right?
20:23But he's doing a beurre blanc base so he's kind of refining it.
20:27He wants it to be a plated dish that can be served, you know, a fine dining.
20:31It's like I think he's really extending himself and he's also playing to his strengths.
20:34And then Lucy is making a corn soup with noodles and seared scallops.
20:41She's known for her noodle soup.
20:44The thing that worries me a little bit is that her soup base is entirely corn.
20:48She's not using any protein.
20:50So, she's going to really have to balance that with a bit of acidity and hope that she punches
20:54it for savoriness.
20:55Yeah.
20:56So, Lydia, guess what she's doing?
20:59A dessert.
21:01A Greek salad.
21:02Yeah.
21:02A Greek salad.
21:03I mean, it's called a Greek salad on top of that.
21:04Yeah.
21:05I love it.
21:05I love it.
21:08Now, wait.
21:09Are you ready?
21:09She's doing a panna cotta with feta, an olive caramel, an olive crumb, a tomato velle and a cucumber granite.
21:19For me, a salad is a salad, so it's exciting.
21:24You can do this, Lydia.
21:26We love a comeback, kid!
21:2813 minutes to go!
21:43Thank you very much.
21:44Thank you kindly.
21:45Thank you so much.
21:46So tell us.
21:47I'm just sweating down these beautiful onions with the champagne and some beautiful champagne
21:49vinegar.
21:50I'm going to pop the butter in and make a beautiful beurre blanc.
21:52Strain that off, and then we have some fish, some little chippies, and a leek ash oil is going
21:57to go a little bit through the beurre blanc as well.
21:59Wow.
21:59Yeah.
21:59Where have you been?
22:00Pretty.
22:01I know.
22:01Well, I also got a way for you to try it.
22:03You keep pushing, yeah?
22:04Okay, thank you.
22:04It's only one apron, and your dish sounds very, very interesting.
22:08Thank you very much.
22:09Check it in, Jack.
22:10How are we going with the four dishes?
22:12Hey, mate.
22:13Yeah, it's going.
22:14There's a lot going, isn't there?
22:16It is.
22:17The four glazes ready.
22:18I've got the scotch fillet on.
22:19I've still got to do the butterfly prawns.
22:23I've got a lot to do.
22:25All right, come on, mate.
22:26Yeah, thank you, Jack.
22:26Cheers.
22:27Come on, Jack!
22:30Four horses is nuts.
22:33Keep pushing, guys!
22:35I don't know what you're doing here.
22:40I feel pretty stressed right now.
22:42I've started to fall behind on my dessert.
22:44I've got a bunch of honey.
22:47So, Bilo, how are you doing?
22:49It's going to be a push for time.
22:51So, my phenol gel is just setting in the fridge.
22:54My sorbet is in the churnit.
22:56My parsley is about to be dehydrated.
22:58My cremeux is what I'm most worried about.
23:01I'm worried it's not going to have enough time to set.
23:05Keep pushing, Bella.
23:06Let's go, Bella.
23:07It's taking a bit longer than I'd like on the stove.
23:10I'm looking at the clock,
23:11and I would like to have done this by now.
23:15Remember, there's only 20 minutes left to go, you know,
23:17and it's only one apron, yeah?
23:20Yeah.
23:22I'm trying to create such a complex dish.
23:24It's stressing me.
23:26And...
23:28I want the apron so badly today.
23:30If I don't get my cremeux in the blast freezer suit,
23:33it's not going to make it on the plate
23:34and my dish just won't work.
23:43You're all back for a reason!
23:45Fifteen minutes to go!
23:47Awesome, guys!
23:49Come on!
23:51Nice one, guys!
23:51Keep pushing, keep pushing!
23:53Nice one, Jack!
23:54Yay!
23:55Yay, Jack!
23:57That's flavour, Jack.
24:01Hydrate, Bella.
24:02Come on!
24:02How are we tracking here?
24:05Oh, I'm really pushed for time.
24:07I'm feeling under pressure.
24:10Behind my cremeux.
24:12The only way I'm going to get this done
24:14is if I move as fast as humanly possible.
24:18Nice, Bella!
24:20Good job!
24:20Keep going!
24:22Once my custard base is done,
24:24I add chocolate and some verjuice.
24:27Finally, it's time to get in the blast freezer
24:29and get it chilled.
24:31I've got a lot to do
24:32and not a lot of time left.
24:34Yeah, just got to keep moving.
24:36I still need to do the parsley powder
24:38and need to spend a lot of time on plating.
24:41Yeah, if I don't leave enough time for that,
24:43the dish might not live up to the concept
24:45that I promised.
24:49I'm going good.
24:50I've done my scallops and my noodles.
24:53And then I've basically got to finish my soup,
24:55make sure it's balanced
24:56because the only thing I'm using is the corn.
25:00Today, the one thing that's make or break on my dish
25:02is definitely this soup.
25:04So I've been tasting and adjusting as I go
25:06and I'm happy with it.
25:07It tastes sweet, it's salty, it's umami.
25:11It's tasting really good.
25:13But is it enough to get a white apron?
25:17So I decided to make a chilli oil.
25:20Oh, Lossa!
25:23This chilli oil needs to be really pungent.
25:26It needs to be really vibrant in colour
25:29and I think this is just something
25:30that pulls the whole dish together.
25:33Yes, Lossa, so beautiful.
25:35You love a chilli oil?
25:37Love. Obsessed.
25:41I think I'm tracking quite well.
25:43Just cooking my fish.
25:45I've done the sauté greens
25:47and cafe lime leaf oil.
25:49I'm working on the sauce,
25:50the masak lemak sauce.
25:52It's coming together.
25:53I think I've really elevated the dish today
25:55by making a modern,
25:58per-block version of the sauce.
25:59It's got nice richness to it
26:01and it's a nice hum of chilli.
26:03I'm serving it with sautéed silverbeet.
26:06I like the fact that it's got
26:07that slight bitterness to it
26:08and it also allows you
26:10to kind of mop up the sauce.
26:15Oh, nice, man.
26:16Look at that skin.
26:17It looks stunning.
26:18I know.
26:18This dish is packed with Malaysian flavours.
26:22So I'm hoping I've given myself a shot
26:25at the apron today.
26:28Let's go, Min.
26:30Oh, dumplings are in.
26:33Dumplings!
26:34The dumplings are all cooking away
26:36so I can solely focus on my bisque.
26:40This is definitely not a traditional bisque.
26:42I'm borrowing those techniques,
26:44bringing them together with Asian aromats.
26:46That ginger and the lemongrass
26:49and the garlic and lime
26:50and the soy sauce,
26:51coconut cream,
26:52my fish stock,
26:53as well as some tamarind.
26:55Just making sure that that bisque
26:57is really balanced
26:57because at the end of the day,
26:59it's a blend of two very different cuisines.
27:02I'm really happy
27:03with how this bisque's tasting.
27:04I feel like we've got
27:05a nice splash of lime.
27:06I can get all of the other aromats
27:08out of there.
27:08I think it's got a lot of depth of flavour.
27:11I'm pretty happy with it.
27:13How's the bread coming along?
27:14Really yummy.
27:15Really yummy?
27:15Yeah, I'm really happy with it.
27:16I put a bit of maple syrup in it.
27:18Did you?
27:19Yeah.
27:20Right, polyflowers in the oven,
27:21well and truly basted.
27:22Sauce is really good.
27:23It's got a good hit of acid
27:25and spices
27:26and I'm just cooking
27:27some nice flatbreads,
27:29getting some colour on them.
27:30I'm in a good position.
27:32Yes.
27:32I've put my heart and soul
27:33into this today.
27:34Trying to get that cauliflower
27:36to be full of flavour.
27:37Yep, I'm going to get this out now.
27:39I want to show people
27:40that cauliflower can be
27:41the hero of a dish.
27:42Oh yeah, Belinda.
27:44That looks beautiful.
27:46I am so happy.
27:48The cauliflower,
27:49it's just exactly
27:50as I pictured it.
27:51I think it looks beautiful.
27:53And the spices
27:54seeped all the way in.
27:55Nice.
27:56Woo-hoo!
27:58The dish is really deep
27:59and woody
27:59and the sauce is like
28:01lemony and zesty
28:02and it just is
28:04a really great contrast.
28:05You just want to dive in.
28:09Make it count!
28:11Five minutes to go!
28:15Get her on the plane, guys!
28:17Get that away!
28:28I have made the panna cotta,
28:31I've made the granita
28:32and I've made the tomato bale.
28:34I'm about to make an olive caramel.
28:36I'll crystallise and do not burn.
28:39Stay.
28:40I do believe what I'm doing today
28:42is very risky.
28:43I haven't heard or seen or tasted
28:46a Greek salad dessert before.
28:49I need to keep tasting every element
28:51and imagine how this dish
28:52would come together.
28:54Oh, okay.
28:55The caramel tastes lovely
28:58and it's going to tie everything together.
29:01I've got some feta and honey panna cotta.
29:04It's creamy.
29:05Cucumber, it's refreshing in a granita form.
29:08The tomato bale,
29:10it's a delicate savouriness.
29:12You've got texture
29:13and saltiness from olives.
29:16Oh!
29:18Lydia, that's great!
29:18Lydia, that looks insane!
29:20Let's go, let's go, let's go!
29:22I'm so happy that it tastes good.
29:24It looks good.
29:26And I'm hoping it's enough
29:28to get back in this competition.
29:30Okay, guys,
29:31prove you can do it!
29:33Two minutes to go!
29:34Woo!
29:36Get on the plate!
29:40Get on the plate, Bella, come on.
29:42Yeah.
29:43This place makes me push myself
29:45to try create crazy dishes,
29:47but I've forgotten
29:49what the pressure of the clock does to you.
29:52Come on, Bella.
29:53This is a stressful way.
29:56I managed to get all my elements done.
29:58My biggest concern
30:00is getting everything
30:01in the right amounts on the plate
30:02so that each mouthful
30:04is balanced.
30:05That's it, Bella!
30:06Beautiful!
30:07Gorgeous!
30:08My chocolate and verdes cremeaux,
30:10it's really creamy
30:11and rich.
30:13My chocolate soil
30:14adds a real nuttiness
30:15to this dish
30:16and the fennel gel
30:18complements that
30:19with a bit of sweetness.
30:21Come on, Bella!
30:22And then,
30:22I want the capsicum sorbet
30:23to be the hero today.
30:25It's just so fresh and sweet.
30:26I think these flavours
30:28work really well together.
30:30Here we go!
30:31This is it!
30:3210, 9, 8, 7, 6, 5, 4, 3, 2, 1!
30:47Good job, guys!
30:51Oh, everything's a mess.
31:00We had eight returning contestants
31:02battling out
31:03for just one apron.
31:06May the best dish win.
31:09The dish we'd like to taste
31:10belongs to...
31:11Belinda!
31:12CHEERING
31:15I'm really, really proud
31:17to present this dish
31:18to the judges today.
31:19I wanted to cook
31:20something that I love
31:22and I know it's full of flavour.
31:24There is so much resting on this.
31:27I want full redemption
31:28and I want to show
31:29that I deserve to be here.
31:37Belinda, what have we here?
31:40A roasted, spiced,
31:42whole cauliflower.
31:43Beautiful, Belinda.
31:45Let's taste.
31:46OK.
31:49It's tender.
31:50That's like butter.
31:51First good sign.
31:53It's cooked.
31:54That's...
31:55Yeah.
32:14How much do you want it?
32:17A lot.
32:18How much do you want it?
32:20Like, as you know,
32:21I've watched the show
32:21for a long, long time.
32:23To make it to top 24
32:24was absolutely amazing.
32:26To leave when I did, um...
32:29..was really hard
32:30because I don't feel like
32:31I've got to do
32:32what I know I can.
32:33So, I hope that
32:35whatever happens today
32:36that that is damn good.
32:38Belinda,
32:39I think you've done
32:40so much more than that.
32:41That is flat-out delicious.
32:43APPLAUSE
32:52Every skerrick of that whole dish,
32:54there is pounds of flavour.
32:56I think the spice work
32:58and the butter
32:59on the outside
33:00is so powerful.
33:03And the green tahini
33:04where you've used
33:05the cauliflower leaf
33:07is really delicious.
33:09I think you've put
33:10your best foot forward
33:12to put on an apron again.
33:13So, congratulations.
33:14Thank you, Andy.
33:16This could exist
33:17on any table
33:19as a beautiful share plate,
33:20whether it's someone's home
33:21or in a restaurant.
33:24This is a showstopper.
33:27Using a cauliflower
33:29as your main element,
33:31getting the grain
33:32to make your sauce
33:33and getting this
33:35turned to something magical
33:36is just very special.
33:38Well done.
33:39That means so much.
33:40Unbelievable.
33:41APPLAUSE
33:44Lucy, you're next.
33:45APPLAUSE
33:48I'm so happy
33:49with my dish.
33:50I think corn
33:51is such an underrated vegetable.
33:53It's so yummy.
33:54I've got a little bit
33:56of a taste of
33:57being back in the
33:57MasterChef kitchen
33:58and now I really want
34:00that white apron.
34:01APPLAUSE
34:07Whoa.
34:08Whoa.
34:09That looks unbelievable.
34:11That looks like the kind of dish
34:12I don't want to share.
34:15Lucy, what have you made?
34:17I've made a corn noodle soup
34:19with scallops
34:20and a chilli oil.
34:39Lucy, this is sublime.
34:42APPLAUSE
34:47You have done the most
34:48magnificent job
34:49of balancing
34:50that sweetness
34:51with the dashi
34:53and tiniest hint of miso
34:55and just those little bits
34:57of charred corn
34:58also adds just
34:59a very, very tiny bit
35:00of bitterness.
35:01It's absolutely
35:02your best bowl of noodles
35:04you've served up.
35:05I agree.
35:06I think this is
35:06your best bowl yet.
35:08I think texture
35:09and flavour of the broth
35:10is just nailed.
35:12The scallops.
35:13Yes.
35:15Right.
35:15Beautiful caramelisation.
35:16Nice and opaque in the middle.
35:18So I think you've done
35:19yourself justice
35:20with this one for sure.
35:21Thank you, guys.
35:22APPLAUSE
35:25The next dish
35:26we want to taste
35:26is yours,
35:28Meg.
35:29APPLAUSE
35:30I've done a crispy skin
35:31snapper, pickled fennel,
35:33a burnt leek ash oil
35:35and champagne bourbon.
35:36Oh!
35:38That's a shame.
35:40Your fish,
35:41impeccable.
35:42And also,
35:43I love your little idea
35:44of doing a burnt leek ash oil.
35:47The only thing is I wish...
35:49Yes, I wish too.
35:51You put a bit of cream
35:52before putting your butter
35:53because this little pot
35:55of the champagne butter
35:57is so flavour
35:59and so tasty.
36:00I appreciate it.
36:01Jack!
36:02Wow, look at that.
36:03That looks heavy.
36:04It's heavy, yeah.
36:05This is Jack's table.
36:07So snapper crudo,
36:09scallops with cauliflower puree,
36:11some butterflied prawns
36:12with chilli, garlic
36:13and parsley
36:14and then we've got
36:15a couture glazed steak
36:17with pickled leeks
36:18and some roast potatoes
36:19as well.
36:20That cauliflower puree,
36:22it is so sweet
36:23and earthy
36:24and silky
36:25and salty,
36:26really well seasoned
36:27but when you make
36:29four dishes,
36:30you're going to take
36:31your eye off the ball
36:31for other components
36:32and had you used
36:35the time that you spent
36:36doing your crudo,
36:37you might have been able
36:38to just take it
36:39from that 80%
36:40to the 100%
36:41on the other dishes
36:42but, you know,
36:43we love you for it.
36:44Thanks.
36:45Okay, the next one
36:46we would love to welcome back
36:47is Lydia.
36:49Woo!
36:50Woo!
36:51Woo!
36:52Woo!
36:54I'm really happy
36:56that I went all out
36:58and conquered my fears
37:00of dessert.
37:01It looks like a Greek salad,
37:03smells a bit Greek salad-y.
37:05I'm really hoping
37:07I nail the flavours
37:08and that gives me an apron.
37:10Lydia, what did you make?
37:12I've made a Greek salad
37:15inspired dessert.
37:16We have a feta
37:18and honey panna cotta,
37:20a tomato bale,
37:22a mint
37:23and cucumber granita
37:24and we have
37:26an olive caramel
37:27with an olive crumb.
37:38It still doesn't
37:39look like a dessert to me.
37:41I'm really interested
37:42to see how you balance
37:43these flavours.
37:44Yeah, so am I.
37:44I'm really interested
37:46and I'm really interested
37:46I'm really interested
37:46I'm really interested
37:49in this movie.
37:50I'm really interested
37:51in this movie.
37:51I'm really interested
37:52in this movie.
37:58I'm really interested
37:59in this movie.
38:01I'm really interested
38:02in this movie.
38:03I'm really interested
38:03in this movie.
38:04I'm really interested
38:04in this movie.
38:04in this movie.
38:04I'm really interested
38:05in this movie.
38:06I'm really interested
38:06in this movie.
38:06I'm really interested
38:08in this movie.
38:13I'm really interested
38:18Lydia this dish just shows such an extreme evolution of your thought process since you've
38:26left like it's like you've punched up like 10 notches because this is a highly conceptual
38:32dish and when I pick the dish up it smells exactly like a Greek salad and because it
38:39doesn't smell sweet it's only when you dive into it that you realize it's a dessert well done thank
38:45you so much the flavors are amazing the feta honey is beautiful creamy rich with a little bit of the
38:52fresh granita on top but my favorite part of the entire dessert is this kalamata olive caramel it's
38:59almost like plummy and jammy and has this slight smoky earthiness that black olives have but there's
39:06none of that harsh saltiness or the brininess in it it's just delicious I have never seen that
39:15before and it's just absolutely superbly well balanced thank you that's the most important
39:20thing I'm happy with the texture I'm happy with the colors into your caramel it is lovely it's
39:27just gentle I want the recipe please okay such a good job well done next dish we'd like to taste
39:40is
39:40min I'm showing the judges aside on me that they have not seen that much of in the competition taking
39:49a
39:50Malaysian traditional dish and elevating it using modern techniques and I'm hoping it's good enough for
39:57that white apron today look at that beautiful effect men what have you made us I've made a barramundi
40:33master lama min that sauce is such a celebration of everything that I know and love Malaysian food to be
40:41it is absolutely stunning I love the heat in it just when you think it's about to get worse it
40:49kind
40:49of just mellows out I think you came and you conquered well done your fish barramundi look at that it's
40:57beautifully white it's lovely and flaky the skin is crispy just perfect men you always and credit to
41:05you dug your heels in and you like I'm gonna show you the traditional dish because that's what I want
41:11to champion but then you just did this perfection with technique and balance and loads of really
41:20complex flavor inside this sauce in a refined way I do believe that this plate of food is is worthy
41:31of
41:31getting that apron okay next one please Alita I'm feeling very satisfied with exactly what I've plated up here
41:47today and I'm really excited to show the judges what I've got I know that this is a tasty dish
41:53and I
41:53really hope that they like that bisque Alita what have you made I've made some seafood dumplings with a
42:01coconut Asian aromatic bisque if you call it bisque and it's not the bisque it could be a whisk
42:09there's literally like waving a red flag at a ball
42:30Alita first I would like to say that your dumplings are absolutely fantastic thank you
42:36the shellfish inside is cooked oh that's the way I love it now your bisque very unusual for me but
42:46very
42:47tasty I love the flavors I love the colors and you know exactly what you're doing step by step what
42:53you've got is a really powerful sauce it's very like hot and sour which I really really love I
43:00thought that the dumpling filling I missed the seasoning you know I wrote it what I love some soy some
43:05sesame just something else in there stoked that I I just ate another one of your dishes because
43:10flavor is your game and we all need to taste more of your food thanks guys thank you the next
43:17dish
43:17we'd love to taste belongs to Bella today I really challenged myself in doing a pretty ambitious dessert in
43:2975 minutes the last time I did something this technical it sent me home I'm really hoping I've
43:35pulled it off today and it can get me back in the competition
43:54Bella what have you made today I've made a dish called Nonna's Garden it is a capsicum sorbet with a
44:02chocolate and
44:03juice cremeaux a chocolate soil a fennel jelly and some parsley powder I love the way I've just delivered
44:09it like it's the most common thing in the world to use all those ingredients together yeah yeah not
44:14usual things for dessert I want that I'm ready to be back in the competition let's have a go
44:46Bella we have missed the Bella touch this is absolutely beautiful when I heard capsicum and parsley
44:57I'm like surely that's not going to work in a dessert because they're just such unusual flavors
45:03and what's really interesting is the earthiness and slight bitterness of the chocolate is what knits
45:09everything together I really love it and I really miss your little wacky combinations thank you Bella
45:16this is such a mature and sophisticated dessert as you take a spoonful of that sorbet you know you get
45:23this really intense capsicum flavor but then because the texture of your cremeaux is so rich and fudgy
45:32and you've got that little bit of brightness and acidity in there from the verju it actually melds
45:37together beautifully in a really layered way like an evolution on your palate you need to be a pastry chef
45:44thank you I want to be what the hell have you been
45:53you know what you produce something which is unbelievable there is a lot of different elements
46:00which is difficult to make and you did that combination of capsicum and chocolate that is insane cooking well done
46:20we know how much you want to get your hands on that apron but there's only one
46:30and you didn't make your job easy there were four dishes that really stood out
46:41that corn noodle soup it was elite cooking and it perfectly highlighted the classic combination
46:48of corn and scallops well done thanks Lydia your greek salad dessert that was unreal
46:57it was an unexpected concept delicious and showed your evolution as a cook
47:07Bella your nonna's garden dessert was not only visually stunning and expertly balanced
47:14you pushed the boundary with flavor and showed us something we've never seen before
47:21Min you took traditional malaysian flavors
47:25and put a modern speed on them yet again that sauce it was impeccable
47:34we decided that the wide apron goes to the cook who showed the most originality technique
47:41balance and he challenged us the most with flavor
47:45so welcome back to the competition
47:59so
48:25How do you feel?
48:28It's so strange, but like in the best way possible, like, yeah, second chances don't come often and I am
48:36just beyond grateful, um, to have earned this apron today.
48:39And the cherry on top is that you have immunity from tomorrow's elimination. How good is that?
48:45You can come back and have a rest.
48:47Have a day off.
48:51It was such a treat to have you all back in the kitchen today.
48:56You are all such incredible cooks.
48:59We cannot wait to see where your talent and hard work takes you.
49:04Good night, everyone. Thank you so much.
49:06Thanks, everyone. Well done tonight.
49:08Well done, Bella. Well done, everyone.
49:10Well done, Belle.
49:14Tomorrow night...
49:15Please welcome...
49:16Robert Allen!
49:22We finish Aussie Classics Week with the Aussiest of Glokes.
49:27I want to eat. Let's go.
49:30Ooh, ooh. You're so much more handsome in person.
49:34And... Oh, look at that.
49:36Let's go.
49:37In true Aussie style...
49:39Go, go, go!
49:40Cook like there's a taipan staring you down.
49:43They'll go hard.
49:44That's it. You okay?
49:46Or go home.
49:48Oh, crap.
49:49Oh, mate.
49:50This is a Black Apron Day.
49:51Just because Robert Irwin's here doesn't mean someone's not going home today.
49:54Rob's rubbed off on me.
49:55Wait.
49:56And, like, how do you fight crocodiles, jump into a pit of snakes, you know?
49:59You're taking a risk on a Black Apron Day, yeah?
50:02I am.
50:03I am.
50:06And, like, how do you want me to cover this?
50:07I am.
50:08You're like my song, you know, I am.
50:08Oh, I am.
50:09I am...
50:09Oh, I am.
50:11Oh, I am.
Comments