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E31 >>> https://dai.ly/xaedvwu
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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!
02:13The MasterChef Kitchen
02:14I never thought I'd see the MasterChef kitchen again,
02:17and there's a chance that I can come back.
02:19So I've taken it.
02:21Oh, babe, it's me.
02:23Oh, babe.
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.
02:44Now, unfortunately, Jeff, Karnika and Alalu,
02:47they can't be with us today, but they send their love.
02:51We haven't just brought you back because we missed you.
02:54What?
02:55You are here because every single one of you showed promise,
03:01potential, moments of brilliance that we haven't forgotten.
03:06I hope you've been honing those cooking skills
03:08because you're about to battle it out
03:10for the chance to win back 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,
03:38but you've got to be the ultimate cheer squad.
03:40Get on up there.
03:45Get on up there.
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.
03:58Min, 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.
04:19I can't see anything else other than that apron right now.
04:23I'd love to own it again.
04:27The problem with having your time in the competition cut short
04:31is that there's always an amazing dish that you never got to cook.
04:38You leave wondering,
04:40what things have been different?
04:42If 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,
05:00I'm hoping that I can put my daddy little hand on it.
05:03OK, guys, you 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.
05:22Yes.
05:22No.
05:23Your time starts now.
05:39Really good olive oil if he's 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 and I've got to be honest with you I'm very disappointed yeah me too
06:04I'm so determined to get full redemption everyone can see I can cook I can hold my head high and
06:10walk
06:10out of this kitchen or stay and know that I did something fabulous today so I need to think of
06:16a dish that is packed full of flavor this is always an epic day in the Masterchef kitchen
06:28when our eliminated contestants get to come back in and try and grab one of these aprons again
06:34they're gonna be absolutely fighting for it though because look look how many of them there are I know
06:39just one of these one apron yeah I am looking for today to come by with the dish of the
06:45century mm-hmm
06:46I want that venture yeah oh yeah I think they're there to make a mark that mug that he did
06:51not have
06:51the chance to do before I think you're absolutely right because I'm hoping that when we taste the
06:56dishes we just go that's the one we've been missing out we need you to come back into the competition
07:05we've officially fused our brains are fused let's go Lucy cook that corn I'm pushing very hard today I
07:15would love to get back in this competition I think getting one of those aprons and having a second
07:20chance to come and cook and learn more would be so epic so tell us what you're making I've got
07:32lots of corn on the go so I'm making a corn noodle soup I'm with scallops yeah you know noodle
07:37soups
07:37and everything is a dish that I've made a lot in the kitchen but yeah I just want to cook
07:41something
07:41that I love to eat and I'm proud of and tastes good I kind of love that yeah like cooking
07:47something that
07:48comes naturally to you yeah I think is a really good idea today so what do you think are the
07:52pressure points because are you just making the stock out of just corn corn and dashi as well okay
07:57so no chicken or any other protein oh it's just corn wow yeah it's a bit strange so I think
08:03that's
08:04your little point of difference yeah yeah something a little bit unique yeah for me you have to really
08:09focus on bringing depth into that broth yeah and make sure that scallops are cooked perfectly okay yeah
08:16working with a hero ingredients such as corn can be really tricky corn is very sweet and it's a
08:24vegetable so there's not a lot of depth that you would usually get if I did like a beef or
08:28a chicken
08:29soup say so I need to be tasting it adjusting it and really making sure it's got a lot of
08:35flavor and
08:36depth in there nice so good taste taste taste taste taste have you tasted it before okay good we've got
08:45this I'm adjusting with some beautiful shiro dashi miso and fish sauce oh that's a big fishie that's a big
09:05guess better yeah I would love the opportunity to come back and so much so much like I think there's
09:12still so many things I want to do so many dishes I want to cook and so I really hope
09:15I'll get my
09:16apron back today I was eliminated during Heritage Week so it was a bummer coming out to the competition I
09:25wanted to showcase my food culture to be given the second chance it's a great opportunity to present
09:32more of a modern take on the Malaysian dish tell me you're going to punch hard with Malaysians yes it
09:43is I'm making a massage lemak dish with a barramundi amazing so it's spicy turmeric coconut gravy I'm gonna
09:52make it a bit more modern I'm gonna use a block base to make the sauce really why that strategy
09:59I
10:00wanted to refine the dish so it would sit in Australia for our dining scene yes I didn't just want
10:07to do it
10:07a traditional way I love this yeah so give it so much love to that sauce and also of course
10:12the fish
10:13has to be really really well okay so traditionally masala mark you start with a spice paste and then
10:25you would just add coconut milk or coconut cream to it but today I'm actually using the blog as a
10:30base
10:31for it so I'm actually using rice and vinegar which is not traditional but I wanted a bit more Asian
10:37flavor to it and then the spice paste goes in for the coconut cream and then finally the butter goes
10:43in to give it that nice rich texture and flavor amazing thank you just trying to get it done in
10:58time
10:58that's amazing yeah stop distracting me sorry you cook me thank you
11:07come on Captain Meg's got you oh gosh this kitchen is crazy I love it Meg welcome back what are
11:18you doing
11:19I'm gonna do a crispy skin snap up yeah with a beautiful champagne verblanc and with a burnt
11:24leak ash oil burnt leak ash oil yeah that's new yeah that's a new side of Meg I went home
11:30way too soon
11:31Obviously, we won, so, I mean, yeah, I've got a lot to prove
11:34and a lot to show you,
11:34so I really hope I get the opportunity, too.
11:36Come on, Cap Meds!
11:41Sorry, mate, what was your name again?
11:43Do you want the brawny hand?
11:44Give me the brawny 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 a crazy man, every emotion that's been felt,
11:54but awesome to be back here.
11:55I've got to push the boat out a bit.
11:57Right.
11:58Doing four courses.
11:59Sorry, what?
12:00Yeah.
12:00You want four?
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.
12:09OK.
12:10I've got a snapper crudo.
12:11Yep.
12:12I'm going to do a couture-glazed, I feel it,
12:15with 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
12:25means the world to me.
12:27Yeah.
12:27I've got to go for it with everything that I've got.
12:30OK, guys, give us your best shot.
12:3460 minutes to go!
12:37Oh, my God!
12:38What do you want?
12:39What do you want?
12:39What do you want?
12:39Come on!
12:40Oh, no, guys!
12:41Oh, no!
12:43Oh, no!
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
12:56that I can come back into the competition.
12:59I've only just left a week ago
13:01on the increasing, decreasing challenge,
13:03but I'm ready to get myself back.
13:07Lydia, welcome back.
13:08Hi, Jean-Christophe.
13:10We've been seeing 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, a feta and honey set panna cotta,
13:25tomato veil, cucumber granita,
13:27an 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.
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
13:58and 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
14:22and 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.
14:55You've 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 spice 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,
15:24and you 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,
15:36nah, I don't want to 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
16:17and get right into all those little florets.
16:20Once that's in the oven, I just keep basting.
16:25And then from the leaves of the cauliflower,
16:28I'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
16:45as what I do when I make it at home.
16:48I'm so excited to see what Bella's doing.
16:50She's a dessert girl.
16:55Ooh.
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.
17:10I can see capsicum, parsley, and chocolate over 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.
17:23My dish today is called Nonna's Garden.
17:25It's a capsicum sorbet, a chocolate and verjuice cremo,
17:29a chocolate soil, a fennel gel, and a parsley powder.
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,
17:48but it's definitely still a sweet dish.
17:51A lot of these elements I've made before,
17:54but I've never done them all in 75 minutes.
17:57There's a lot of elements involved,
17:59and they're all pretty technical,
18:02and I need them all to make it on the plate
18:04or else the balance of the dish will be off.
18:06So it's a massive risk today
18:08because I was eliminated on a pretty complicated dessert.
18:12Gentle, gentle.
18:13No, that's OK.
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.
18:24All right, go to the search.
18:26I want to prove that I can pull off
18:28a 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,
18:36and I'm going to do everything I can to try and get it.
18:42Make the most of your second chance.
18:4545 minutes to go.
18:47Oh, my God.
18:51Thank you, everybody.
18:52You've got this, guys.
18:55A little bit of a field.
18:57A little bit of a little dumpling.
18:59That looks so cute.
19:01I'm making seafood dumplings,
19:04so crab scallop prawn dumplings
19:07with a coconut aromatic red bisque.
19:11Something that I love to do in the kitchen
19:14is take two things and bring them together.
19:17And this is a fusion
19:18between two very different countries.
19:21A bisque is definitely French,
19:23and 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
19:35so that...
19:36You've got dumplings,
19:37and then you've got this beautiful sauce.
19:39Yep.
19:40And tell me, so is it a bisque
19:42or is it more like an Asian-style seafood sauce?
19:44I would say it's in between.
19:46Okay, yeah.
19:46Because you've started it like a bisque?
19:48Yeah, started it like a bisque,
19:49but I put so many Asian aromatics in there.
19:51I can see.
19:52Beautiful.
19:53Okay.
19:53Good luck.
19:53Thanks.
19:54I definitely think my time in this competition
19:57ended way too soon,
19:58and I plan on making none of the same mistakes
20:01that I made when I was eliminated
20:02and just deliver them something
20:04so that the judges understand
20:05that 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
20:15and some people are just going all out.
20:17So, Min is doing a masak lemak,
20:20which is a traditional regional curry, right?
20:23But he's doing a beurre blanc base,
20:25so he's kind of refining it.
20:27He wants it to be a plated dish
20:28that can be served, you know, a fine dining.
20:30Like, I think he's really extending himself.
20:32Yep.
20:32And he's also playing to his strengths.
20:34Yep.
20:34And then Lucy is making a corn soup
20:38with noodles and seared scallops.
20:41She's known for her noodle soup.
20:43Yep.
20:44The thing that worries me a little bit
20:45is 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
20:52with a bit of acidity
20:52and hope that she punches it for savouriness.
20:55Yeah.
20:57So, Lydia, guess what she's doing?
21:00A dessert.
21:01A Greek salad.
21:02Yeah.
21:02A Greek salad.
21:03And it's called a Greek salad on top of that.
21:04Yeah.
21:05Love it.
21:05I love it.
21:08Now, wait.
21:09Are you ready?
21:09She's doing a panna cotta with feta,
21:13an olive caramel, an olive crumb,
21:15a tomato velle,
21:16and a cucumber granite.
21:19For me, a salad is a salad.
21:21So it's exciting.
21:24You can do this, Lydia.
21:26We love a comeback, kid!
21:2813 minutes to go!
21:32Woo!
21:41Woo!
21:41Woo!
21:42Woo!
21:43Woo!
21:44Woo!
21:44You're welcome.
21:44Thank you so much.
21:46So tell us.
21:47I'm just sweating down these beautiful onions
21:48with the champagne
21:48and some beautiful champagne vinegar.
21:50I'm going to pop the butter in
21:51and make a beautiful beurre blanc,
21:52strain that off,
21:53and then we have some fish,
21:54some little chippies,
21:55and a leek ash oil
21:57that's going to go a little bit
21:57through the beurre blanc as well.
21:59Wow!
21:59Where have you been?
22:00Putty, I know.
22:01Well, I can't wait for you to try it.
22:03You keep pushing, yeah?
22:04Okay, thank you.
22:04Because it's only one prawn,
22:05and 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?
22:16Dura glaze is ready.
22:18I've got the scotch fillet on.
22:19I've still got to do the butterfly prawn.
22:23I've got a lot to do.
22:24Like, 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.
22:36I'm going to win here.
22:40I feel pretty stressed right now.
22:42I've started to fall behind on my dessert.
22:46Bounce, 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 day prawn, yeah?
23:20Yeah.
23:22I'm trying to create such a complex dish.
23:24You're stressing me.
23:26I want the apron so badly today.
23:30If I don't get my cremeux in the blast freezer soon,
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, 15 minutes to go!
23:46Woo!
23:47Woo!
23:49Woo!
23:49Woo!
23:50Woo!
23:51Woo!
23:53Woo!
23:53Woo!
23:53Woo!
23:54Woo!
23:54Woo!
23:55Woo!
23:55Woo!
23:56Woo!
23:56That's flavour, Jack.
24:01come on are we tracking here I'm really pushed for time I'm feeling under pressure behind it
24:11my promo the only way I'm going to get this done is if I move as fast as humanly possible
24:19nice Bella good job keep going once my custard base is done I add chocolate and some bird juice
24:27finally it's time to get in the blast freezer and get it chilled I've got a lot to do and
24:33not a lot
24:33of time left yeah just got to keep moving I still need to do the parsley powder and need to
24:38spend a
24:39lot of time on plating yeah if I don't leave enough time for that the dish might not live up
24:44to the
24:44concept that I promised I'm going good I've done my scallops and my noodles and then I basically
24:54got to finish my soup make sure it's balanced because the only thing I'm using is the corn
24:59today the one thing that's make or break on my dish is definitely this soup so I've been tasting and
25:05adjusting as I go and I'm happy with it it tastes sweet it's salty it's umami it's tasting really good
25:13but is it enough to get a white apron so I decided to make a chili oil
25:23this chili oil needs to be really pungent it needs to be really vibrant in color and I think this
25:30is
25:30just something that pulls the whole dish together yes Lou so beautiful you love a chili oil love obsessed
25:41I think I'm tracking quite well just cooking my fish I've done the sauteed greens and cafe lime leaf oil
25:48I'm working on the sauce the masala mark sauce it's coming together I think I've really elevated the dish
25:55today by making a modern a block version of the sauce it's got nice richness to it and it's a
26:02nice
26:02hum of chili I'm serving it with sauteed silverbeet I like the fact that it's got this slight bitterness
26:08too and it also allows you to kind of a mop up sauce oh nice it looks stunning I know
26:18this dish is packed
26:20with Malaysian flavors so I'm hoping I've given myself a shot at the apron today let's go man dumplings are
26:32in
26:33dumplings the dumplings are all cooking away so I can solely focus on my bisque this is definitely not a
26:41traditional bisque I'm borrowing those techniques bringing them together with Asian aromat that ginger
26:47and the lemongrass and the garlic and lime and the soy sauce coconut cream my fish stock as well as
26:54some
26:54tamarind just making sure that that bisque is really balanced because at the end of the day it's a blend
26:59of two very
27:00different cuisines I'm really happy with how this bisque is tasting I feel like we've got a nice splash
27:05of lime I can get all of the other aromats out of there I think it's got a lot of
27:09depth of flavor
27:10I'm pretty happy with it how's the bread coming along really yummy really yummy yeah I'm really happy
27:16with it I put a bit of maple syrup in it didn't you yeah right polyflowers in the oven well
27:22and truly
27:22basted sauce is really good it's got a good hit of acid and spices and I'm just cooking some nice
27:28flat
27:28bread's getting some color on them I'm in a good position yes I've put my heart and soul into this
27:34today trying to get that cauliflower to be full of flavor yeah I'm going to get this out now I
27:39want
27:39to show people the cauliflower can be the hero of a dish oh yeah Belinda that looks beautiful
27:46I am so happy the cauliflower it's just exactly as I pictured it it I think it looks beautiful
27:52and the spices seeped all the way in nice the dish is really deep and woody and the sauce is
28:00like
28:01lemony and zesty and it just is a really great contrast you just want to dive in
28:28I have made the panna cotta I've made the granita and I made the tomato bale I'm about to make
28:35an olive
28:35caramel I'll crystallize it do not burn stay I do believe what I'm doing today is very risky
28:43I haven't heard or seen or tasted a greek salad dessert before I need to keep tasting every element
28:51and imagine how this dish would come together oh okay the caramel tastes lovely and it's going to
29:00tie everything together I've got some feta and honey panna cotta it's creamy cucumber it's refreshing in
29:07a granita form the tomato vale it's a delicate savouriness you've got texture and saltiness from olives
29:21I'm so happy that it tastes good it looks good and I'm hoping it's enough to get back in this
29:29competition okay guys prove you can do it two minutes to go
29:39get on the plate bella come on yeah this place makes me push myself to try create crazy dishes but
29:48I've forgotten what the pressure of the clock does to you come on bella this is a stressful way
29:55I managed to get all my elements done my biggest concern is getting everything in the right amounts
30:02on the plate so that each mouthful is balanced that's it beautiful gorgeous my chocolate and
30:09bird juice cremeaux it's really creamy and rich my chocolate soil adds a real nuttiness to this dish
30:16and the fennel gel complements that with a bit of sweetness come on bella and then I want the
30:22capsicum sorbet to be the hero today it's just so fresh and sweet I think these flavors work really well
30:29together all together here we go this is it 10 9 8 7 6 5 4 3 2 1
30:50oh everything's a mess
31:00we had eight returning contestants battling out for just one apron
31:06may the best dish win the dish we'd like to taste belongs to belinda
31:15i'm really really proud to present this dish to the judges today
31:19i wanted to cook something that i love and i know it's full of flavor
31:24there is so much resting on this i want full redemption and i want to show that i deserve to
31:30be here
31:37belinda what have we here a roasted spiced whole cauliflower beautiful belinda let's taste okay
31:48it's tender that's like butter first good sign it's cooked
32:14how much do you want
32:17a lot how much do you want it i'm like as you know i've watched the show for a long
32:22long time
32:23to make it to top 24 was absolutely amazing to leave when i did um was really hard because i
32:30don't
32:30feel like i got to do what i know i can so i hope that whatever happens today that that
32:37is damn good
32:38belinda i think you've done so much more than that that is flat out delicious
32:50thank you
32:52every skerrick of that whole dish there is pounds of flavor
32:56i think the spice work and the butter on the outside is so powerful and the green tahini where
33:04you've used the the cauliflower leaf is really delicious i think you've put your best foot
33:11forward to put on an apron again so congratulations thank you andy this could exist on any table as a
33:19beautiful share plate whether it's someone's home or in a restaurant this is a showstopper
33:27you think a cauliflower as your main element getting the grain to make your sauce and getting
33:34this turned to something magical is just very special well done thank you that means so much
33:44lucy you're next
33:48i'm so happy with my dish i think corn is such an underrated vegetable it's so yummy
33:54i've got a little bit of a taste of being back in the master's kitchen and now i really want
34:00that white apron
34:09that looks unbelievable that looks like the kind of dish i don't want to share
34:15totally lucy what have you made i've made a corn noodle soup with scallops and a chili oil
34:27so
34:29so
34:34so
34:39Lucy, this is sublime!
34:47You have done the most magnificent job
34:49of balancing that sweetness
34:51with the dashi and tiniest hint of miso.
34:55And just those little bits of charred corn
34:58also adds just a very, very tiny bit of bitterness.
35:01It's absolutely your best bowl of noodles you've served up.
35:04I agree, I think this is your best bowl yet.
35:08I think texture and flavour of the broth is just nailed.
35:12The scallops, yes.
35:15Like, beautiful caramelisation,
35:16nice and opaque in the middle.
35:18So I think you've done yourself justice with this one for sure.
35:21Thank you, guys.
35:25The next dish we want to taste is yours, Meg.
35:30I've done a crispy skin snapper, pickled fennel,
35:33a burnt leek ash oil and champagne bourbon.
35:36Oh!
35:37No!
35:39That's a shame.
35:40Your fish, impeccable.
35:42And also, I love your little idea
35:44of doing a burnt leek ash oil.
35:47The only thing is I wish...
35:49Yes, I wish too.
35:51...you put a bit of cream before putting your butter
35:53because this little pot of the champagne butter
35:57is so flavoured and so tasty.
36:00Thank you, 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 with chilli, garlic and parsley,
36:15and then we've got a couture-glazed steak
36:17with pickled leeks
36:18and some roast potatoes as well.
36:20That cauliflower puree,
36:22it is so sweet and earthy
36:24and silky and salty,
36:26really well-seasoned.
36:27But when you make four dishes,
36:30you're going to take your eye off the ball
36:31for other components.
36:32And had you used the time
36:35that you spent doing your crudo,
36:37you might have been able to just take it
36:39from that 80% to the 100% on the other dishes.
36:42But, you know, we love you for it.
36:44Thanks, Jack.
36:45OK, the next one we would love to welcome back
36:47is Lydia.
36:55I'm really happy that I went all out
36:58and conquered my fears of dessert.
37:01It looks like a Greek salad.
37:03It smells a bit Greek salad-y.
37:05I'm really hoping I nail the flavours
37:08and that gives me an apron.
37:10Lydia, what did you make?
37:12I've made a Greek salad-inspired dessert.
37:16We have a feta and honey panna cotta,
37:20a tomato bale,
37:22a mint and cucumber granita,
37:24and we have an olive caramel with an olive crumb.
37:38It still doesn't look like a dessert to me.
37:41I'm really interested to see how you balance these flavours.
37:44Yeah, so am I.
37:44Oh, thank you.
37:49Fuck thanks, Scott.
37:52Fuck my shit.
38:06Holy Krank!
38:06Fuck it, I have someone to get you together now
38:14and she'll sit first for more cars.
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
38:44done thank you so much the flavors are amazing the feta honey is beautiful creamy rich with a
38:52little bit of the fresh granita on top but my favorite part of the entire dessert is this
38:57kalamata olive caramel it's almost like plummy and jammy and has this slight smoky earthiness
39:04that black olives have but there's none of that harsh saltiness or the brininess in it it's just
39:10delicious I have never seen that before and it's just absolutely superbly well balanced thank you
39:19that's the most important thing I'm happy with the texture I'm happy with the colors into your
39:25caramel it is lovely it's just gentle I wonder I see be please okay such a good job well done
39:39next dish we'd like to taste is min I'm showing the judges aside on me that they have not seen
39:47that
39:47much of in the competition taking a Malaysian traditional dish and elevating it using modern
39:54techniques and I'm hoping it's good enough for that white apron today oh look at that beautiful effect
40:10Min what have you made us I've made a barramundi masat lamar
40:34Min that sauce is such a celebration of everything that I know and love Malaysian food to be it is
40:41absolutely stunning I love the heat in it just when you think it's about to get worse it kind
40:49of just mellows out I think you came and you conquered well done your fish barramundi look at
40:57it's beautifully white it's lovely and flaky the skin is crispy just perfect Min you always and credit to
41:05you dug your heels in and you were like I'm gonna show you the traditional dish because that's what I
41:11want a 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 good luck man thank you
41:41okay next one please Alita I'm feeling very satisfied with exactly what I've plated up here today and I'm really
41:49excited to show the judges what I've got I know that this is a tasty dish and I really hope
41:54that they like that bisque Alita what have you made
41:58I've made some seafood dumplings with a coconut Asian aromatic bisque if you call it bisque and it's not the
42:06bisque 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 tasty I love the flavors I love the colors and you know exactly what you're doing step by step
42:52what
42:53you've got is a really powerful sauce it's very like hot and sour which I really really love I thought
43:00that
43:00the dumpling filling I miss the seasoning you know I wrote it what I love some soy some sesame just
43:05something else in there stoked that I just ate another one of your dishes because flavor is your
43:11game and we all need to taste more of your food thanks guys thank you the next dish would love
43:18to taste
43:18belongs to Bella today I really challenged myself in doing a pretty ambitious dessert in 75 minutes the
43:31last time I did something this technical it sent me home I'm really hoping I've pulled it off today and
43:36it can get me back in the competition
43:55Bella what have you made today I've made a dish called Nonna's garden it is a capsicum sorbet with a
44:02chocolate and verjuice cremeux a chocolate soil a fennel jelly and some parsley powder I love the way
44:08I've just delivered it like it's the most common thing in the world to use all those ingredients together
44:12yeah yeah not usual things for dessert I want that I'm ready to be back in the competition let's have
44:20a go
44:46Bella we have missed the Bella touch this is absolutely beautiful when I heard capsicum and parsley I'm like
44:58surely that's not going to work in a dessert because they're just such unusual flavors and what's really
45:04interesting is the earthiness and slight bitterness of the chocolate is what knits everything together
45:10I really love it and I really miss your little wacky combinations thank you Bella this is such a
45:18mature and sophisticated dessert as you take a spoonful of that sorbet you know you get this really intense
45:25capsicum flavor but then because the texture of your cremeux is so rich and fudgy and you've got that
45:33little bit of brightness and acidity in there from the verju it actually melds together beautifully in a
45:39really layered way like an evolution on your palate you need to be a pastry chef thank you I want
45:45to be
45:47what the hell have you been you know what you produce something which is unbelievable there is a lot of
46:00different elements which is difficult to make and you did that combination of capsicum and chocolate
46:07that is insane cooking well done
46:21we 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
46:40Lucy that 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 it was an unexpected
47:00concept delicious and showed your evolution as a cook Bella your nonna's garden dessert was not only
47:11visually stunning and expertly balanced you pushed the boundary with flavor and showed us something
47:17we've never seen before min it took traditional Malaysian flavors and put a modern speed on them yet again that
47:28sauce it was impeccable
47:34we decided that the wide apron goes to the cook who showed the most originality technique balance and he challenged
47:42us the most with flavor
47:45so welcome back to the competition
47:56Bella
48:05Bella
48:11Oh
48:26How do you feel?
48:28It's so strange, but like in the best way possible like yes, I can chances don't come often and
48:35I am just beyond grateful
48:37To a burny safe
48:39And the chair on top is that you have immunity from tomorrow's elimination. How good is that?
48:51It was such a treat to have you all back in the kitchen today
48:56You are all such incredible cooks. We cannot wait to see where your talent and hard work takes you
49:03Good night everyone. Thank you so much. Thanks everyone
49:14Tomorrow night, please welcome
49:16Robert Allen
49:22We finish Aussie Classics week with the Aussie-est of glokes
49:27I want to eat. Let's go
49:31You're so much more handsome in person
49:33And
49:34Oh 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 home
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
49:55Why?
49:56And like how he fight crocodiles
49:58Jump into a pit of snakes you know
49:59You're taking a risk on a Black Apron day
50:01Yeah?
50:02I am
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