- 12 hours ago
MasterChef Australia Season 18 Episode 41
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Short filmTranscript
00:13Here we go!
00:19Let's go guys!
00:21What's in the fridge?
00:24Walking into the MasterChef kitchen, there is four massive fridges behind each judge
00:28at the front of the room today.
00:30What's in it?
00:31I have a feeling we're probably going to have to pick one of these fridges and make a dish.
00:36Hi everyone!
00:37Hello!
00:38This is Knockout Week.
00:40If you find yourself with a bottom dish, you'll be knocked out of contention for immunity.
00:46And join Casper and Emily in the elimination challenge.
00:51So you need to cook at your best every time you're in this kitchen.
00:56So many of the best dishes start with staring into the fridge, waiting for a bolt of inspiration
01:02to strike.
01:03This is going to be good.
01:04The four of us have done all the hard work for you.
01:08And we've filled each fridge with our favourite ingredients.
01:11But before we show you, you'll need to decide which fridge full of ingredients you want
01:19to cook with.
01:19Stop it!
01:21The only information you have to go off is how well you know us.
01:27Oh!
01:28Oh boy!
01:30Ooh, we have to just go in blind and choose them.
01:33That's kind of scary.
01:34We will take this very personally as well.
01:37There's a bit of strategy here today.
01:40I think like you could kind of work out what each of the judges might have in their fridge.
01:44But I'm more certain about Andy than anyone else.
01:48So, please stand opposite the fridge you want to be with.
01:56Oh!
01:59Oh, yeah.
02:00Oh, nobody wants to feel.
02:01Aw!
02:02What about you?
02:04People think I'm too exotic.
02:06I hate to see someone left out.
02:08And I know Sophia, she loves ingredients, she loves around the world.
02:13I'm trusting my girl on this one.
02:15Luke's changed.
02:17Yeah.
02:18Do I go Poe's or...?
02:20Oh, have you not chosen yet?
02:22Nah, I'm thinking between Poe and Andy's.
02:24I've automatically gone to Andy's fridge because I feel like my strengths will be really tailored
02:30to his way of cooking.
02:32But I'm looking at Poe's fridge.
02:35Maybe there'll be something interesting in there.
02:37Make the decision, mate.
02:38Last chance.
02:39I've come on to MasterChef to try new things.
02:42And this is something new.
02:43Let's go Poe's.
02:44Let's hang out.
02:44He's gone.
02:45Oh!
02:46Late move from Petro.
02:47Wow.
02:49Pat, what do you reckon's in my fridge?
02:51Why are you over there?
02:51I was just vibing with Andy's fridge, so trust in the gut, it's big enough.
02:58Luke, was that a pity move into my line?
03:00Or what made you change?
03:02I forgot that it's going to be all French.
03:04How did you forget it's going to be all French?
03:07What is not French about him?
03:08I don't know what happened there.
03:10So what's the strategy?
03:11What are you expecting to find in my fridge?
03:12I'm hoping that there's just a wide range of ingredients.
03:17Right.
03:17Are you ready to see what is in your fridges?
03:20Yes.
03:22Starting with Andy.
03:24Let's see what I missed out on here.
03:30Ooh.
03:30Ooh.
03:32Okay.
03:32There is a lot of fresh, seasonal stuff.
03:36I've got some beautiful bay lobsters up there, some beautiful quails, some pickles and ferments.
03:42There is a couple of tins of Traveller at the back there too.
03:46There is so much there in terms of stuff to really drive flavour into your dish.
03:53I'm so, so happy with this choice.
03:57Literally this fridge is chock-a-block full of stuff that I know I'm going to smash.
04:02Well guys, I feel like you've hit the jackpot.
04:08Ooh.
04:11So I've got some lovely protein and I've got some pork belly.
04:15I've got tofu, salted soybeans, preserved olive.
04:20I've got some sort of like alternative things like garlic scapes and Chinese celery.
04:25Po's listing the ingredients and I'm realising I know none of them.
04:30And then I've also got strawberries, longans, hazelnut meal.
04:33There's lots of options if you want to make an Asian dish or bake.
04:38Petro, are you having some regrets?
04:40I mean it sounds exciting but I'm just trying to think how the hell do I use this stuff.
04:44I think you've got a really good palate so I think you're going to be fine.
04:47Well Luke, in my fridge we've got flavours of the world.
04:57Oh.
05:00Big hunger protein here.
05:01We've got lamb backstrap with the fat cap still on.
05:04We've got sujuk which is like a Turkish sausage.
05:08Beautiful spices.
05:09I just want to look Alyona in the eye when I tell her I've got dill, beetroot and schmaltz.
05:14I knew it was going to happen.
05:16Sophia's fridge is stocked.
05:19Beautiful fresh produce, buffalo mozzarella, capers, kombu.
05:23I honestly feel a little bit overwhelmed. It is such a good fridge.
05:27Luke, the world is your oyster and the oysters are also your oysters.
05:34Anna, I would like to congratulate you for making the right decision.
05:38Little bit of fridge envy.
05:40However, I'm fairly sure Jean-Christophe being French and a pastry chef is going to have more deserty stuff to
05:46work with and maybe I'll go with the dessert today.
05:51Et voila.
05:55The first thing I see is pigs trotters.
05:59We've got some flank steaks, proper crème fraîche, proper butter.
06:04We've got some cornichons, espelette, escargot.
06:08There's actually not a lot of sweet based items in this fridge today.
06:13I think I'm going to have to refigure this whole thought in my head of dessert.
06:19So, now you know what you're cooking with, we're giving you 75 minutes to cook any dish you like.
06:25But, you only have the ingredients from your chosen fridge.
06:30Plus, the underpinch pantry staples.
06:33The bottom two dishes will join Caspar and Emily in the elimination cook at the end of the week.
06:40And, if you needed any more of an incentive to aim for the top,
06:46whoever cooks the dish of the day will win a $5,000 LG voucher that'll help you stock your dream
06:56kitchen.
07:00Yes, I am so excited for this.
07:03That would be awesome to have $5,000 to spend and maybe I'll get to get one of these fridges.
07:12Are you ready?
07:13Yes.
07:14Your time's stopped now.
07:16Woo!
07:17Thank you guys.
07:19Thank you so much.
07:22I went the wrong way.
07:25What are these bad boys?
07:28Come on, Aaron.
07:35Come on, Pedro.
07:37I'm kind of laughing at myself for picking Poe's fridge.
07:40I'm standing here still trying to figure this out.
07:43And everyone else is already gone.
07:46I am most confident with Middle Eastern and Mediterranean type of food.
07:50And I haven't used a lot of these savoury ingredients that Poe has in her fridge.
07:55I see the pandan and I love pandan.
07:58It's got such a fragrant grassy taste.
08:02I'm thinking all this could work together.
08:04Maybe I'll go Greek technique with Asian flavours to do a dessert.
08:10Oh, that's endive.
08:13You never know when you walk into this kitchen what curveball they're going to throw at you.
08:18Um, look, I'm familiar with snails and pig strotters but not familiar with cooking them.
08:22So, yeah, definitely that's a new option, isn't it?
08:25I'm not 100% confident in French cuisine because I haven't actually made or eaten a lot of it.
08:31But I've been practising Veux Blanc at home so I'm hoping I can bring that technique in today
08:36and create a dish around Champagne Veux Blanc.
08:39I've grabbed a whole heap of different flavours that I'm tasting along the way
08:43and it's going to be a create your own adventure type situation as I keep going.
08:51It is knock knock week and today is our knock knock fridge.
08:54Knock out.
08:55Knock out, knock out, knock out.
08:57Are you having a stroke?
08:58Knock knock.
08:59Knockity knock.
09:02What a challenge.
09:03I can't wait to see what they do with the ingredients that, like, they're all in my fridge at home.
09:07I want to be inspired.
09:09I'm really excited because I've included lots of interesting ingredients in my fridge
09:13that they might have not used before but all they need to do is just taste.
09:18Righto, should we see what they're doing?
09:19Yeah.
09:20Can't wait.
09:22Come on, Aaron.
09:24Good chilli choice.
09:25I chose Po's fridge and basically it's because I'm comfortable with the ingredients she might have picked for the challenge
09:32and I'm pretty happy with what I got so far.
09:35Po's ingredients in her fridge definitely bring back a lot of nostalgia for me.
09:39I've got the preserved vegetable and the Chinese olive, fresh wambach, some chilli and ginger.
09:45I was five years old when I moved here.
09:47Whenever we went back to Malaysia, I used to say, we were going home.
09:52And it took a long time to actually learn that, no, Australia is home and Malaysia is the holiday.
09:58Three months in a year we'd go back and have all our Malaysian food and all the things we wanted
10:02to eat.
10:03So I'm kind of looking back into my childhood and seeing, oh, yeah, I remember that.
10:08I used that before.
10:08My mum used to use that.
10:09I'm definitely going to try and draw on that to create an amazing dish.
10:14I decided to make a twice cooked pork belly.
10:18First pressure cook it and then deep fry it just to get a bit of a texture to it.
10:22A slaw made with the wambach, maybe some chilli caramel on the pork belly as well.
10:27I think I'm in a pretty good spot.
10:33Labna.
10:35Whale.
10:36Yeah.
10:37I don't know how to cook it but.
10:39The competition is definitely heating up now, like, to the max.
10:42Like, the finish line is right there in sight.
10:45But also, I'm 26, you know, and I'm looking to move out and deck out my kitchen.
10:52Diddy!
10:53$5,000 voucher from LG.
10:55Are you going for it?
10:56100%.
10:57Yeah?
10:57100%.
10:57Those fridges are pretty sick.
10:59I wouldn't mind one of them, to be honest.
11:00And I'm looking to move out, so hopefully that would accelerate it.
11:02It's a great little moving-in gift.
11:04Exactly right.
11:04What's the dish that's going to get you, the voucher?
11:06I'm going to do some barbecue spatchcock quails.
11:09OK.
11:09Harissa glaze.
11:10I'm going to do some labna that I'm straining the go-gurt with.
11:13Some caramelised figs and toast some macadamias.
11:15Good luck.
11:21It's the bottle of the fridges.
11:24One hour to go.
11:26Come on.
11:27Come on, guys.
11:28Lock in.
11:31Come on, bro.
11:35Annabelle.
11:36Hello, Andy.
11:37Why'd you choose my fridge?
11:38Because I feel like your style of cooking is, like, what I align with the most.
11:42OK.
11:42And I was like, I bet you there's going to be bugs and anchovies in there.
11:45Well, you nailed two out of the whole fridge.
11:47Yeah.
11:48What's the dish?
11:49Pasta.
11:50Yep.
11:50With, like, I'm going to make a tomato water and then reduce it down, poach some bugs,
11:54put them on top.
11:55Yeah.
11:57These are the dragon eye fruit, aren't they?
11:59I love them so much.
12:02Hey, Pat.
12:03What were you loving in the fridge?
12:05These bad boys.
12:06Bugs.
12:06I'm a big seafood lover, so I am going to be cooking those today.
12:10Kind of like a play on fish and chips.
12:12Just some real thin parsnip chips in the beef tallow.
12:15Yep.
12:15And a charred padron and her mayo, and then a slaw.
12:22Oh, they're so good.
12:26Oh, Leona.
12:27What are you going to do with all those ingredients?
12:29So, I'm going to make quail.
12:31Beautiful.
12:32Parsnip puree with a bit of rhubarb jam.
12:36And I'm thinking maybe, like, even black sausage crumb situation.
12:41Have you ever had the dried ones?
12:42Mmm.
12:43In tea?
12:45Did you get it right there, ladies?
12:46Uh-huh.
12:47Want one?
12:48Just need the oysters and the champagne that's gone on you.
12:51Uh-huh.
12:51Yeah.
12:54Hey, Aaron.
12:55Yo.
12:55How long's too long to boil pandan?
12:58Uh...
12:59I don't think I've ever had an issue boiling pandan before.
13:01Yeah.
13:02You just infuse it in the syrup.
13:03Just for as long as the syrup's done?
13:05Yeah.
13:07Petro.
13:07Hello, Coach.
13:08I'm so happy you used the sweet section of the fridge.
13:10Yes.
13:11I'm actually going to kind of take a bit of my culture and use the Asian flavours.
13:16Yeah.
13:16I'm going to make philo cigars.
13:18Pandan.
13:19So you're doing Graysian.
13:20Yeah.
13:21Graysian.
13:22Drink Asian.
13:23Okay.
13:23I'm doing a pandan and ginger syrup.
13:25Beautiful.
13:25What flavour's your crampat?
13:27Strawberry.
13:28Strawberry.
13:29Okay.
13:29I am worried.
13:30Ooh, okay.
13:31I think these two are going to fight.
13:33Because this is a glassy flavour and this is a fresh perfume flavour.
13:38Also, how many Greek-Asian desserts have you had?
13:42Zero.
13:44We're looking for two bottom dishes today.
13:46I think there might be a reason why you haven't seen any Greek-Asian desserts.
13:50Po says to me that the strawberries aren't going to work.
13:54And she knows these flavours.
13:56She's picked these flavours as well.
13:59I've got to think about what I can do.
14:01Otherwise, I'm going to run out of time and I could be in that elimination at the end of the
14:05week.
14:16It always surprises me when the guys pull out some desserts.
14:20Yeah.
14:22Particularly someone like Petro.
14:23So Shibby's never worked with, like, pandan before.
14:27Po's advice to me is that strawberries and pandan clash against each other.
14:33But also, this is a crossover between Greek and Asian cuisine, which usually isn't done.
14:39There is a fine balance between taking your advice and sticking to your guns.
14:46So the strawberries are out.
14:49I'm going to do a coconut creme pat.
14:51But I've never heard of Graysian before, but it sounds like that's what I'm doing today.
14:56I've got a bit to do, but hopefully it works.
15:01Let's go.
15:02Looking gorgeous.
15:03Thanks, Emily.
15:05You know, I always think you're gorgeous, Luke.
15:07As soon as I saw Sophia's fridge, I was just drawn to the flavour bombs.
15:11But I've been told again and again that I'm trying to do too much.
15:15I'm thinking just pick a few ingredients that I like the look of and pick a dish that will impress
15:20the judges of the new things I've been learning.
15:23Luke!
15:24Hey, hey.
15:25What are you making?
15:25I just saw this burnt fig jam, put it in a bit of an ice cream and, like, taste it.
15:29I was like, this kind of tastes caramelly.
15:30So, like, a burnt fig jam ice cream?
15:32Yep.
15:32And then I just remember you talking about, like, going around the world.
15:35I'm going to do Portuguese tarts.
15:36Nice!
15:37Have you been to Portugal?
15:38I've not been to Portugal.
15:40But I have been to my local Portuguese bakery.
15:43I actually was inspired by the air fry challenge.
15:46I'm going to use an air fryer.
15:47OK.
15:47And I assume you haven't made a Portuguese tart in an air fryer before?
15:50No.
15:51Of course not.
15:52Sounds like a lot of firsts for you today, Luke, but I'm rooting for you.
15:55OK.
15:55Thanks, Sophia.
15:56Yeah.
15:57Luke, are you doing puff in the air fryer?
15:59He loves it in there, mate.
16:02He... scares me.
16:03He always scares me.
16:04Pretty cool.
16:05I've heard somewhere that when they traditionally make Portuguese tarts, they normally use, like,
16:09a 400 degree oven to get that real puff of the pastry and you get that burnt-ish top.
16:15I'm hoping to use the air fryer a little bit like a combi oven.
16:18Because of the fan in it, it's so strong.
16:20You can get such a high heat.
16:22I think this could work.
16:24Hopefully, they'll come up looking golden.
16:31Opportunity's knocking!
16:3345 minutes to go!
16:40What's happening?
16:42You're a fridge.
16:43This is too far away.
16:45Is this real champagne?
16:47This is real champagne.
16:47Yeah, proper champagne.
16:49Just remember to cook, you know?
16:50This will help me cook.
16:54Anna.
16:55Hello, Chef.
16:56So, tell me, what are you doing?
16:58So, today, I'm going to do a chicken breast and a puree of carrots, a confit of baby wheat
17:05with a champagne verblanc.
17:07Ooh.
17:08Yeah.
17:08Your dish sounds a bit simple, technically.
17:11So, everything depends on your champagne verblanc.
17:15Yeah.
17:16Good luck.
17:18Yes, I believe everything on this plate is tied together with this verblanc, so it needs to be exceptional.
17:22And, um, yeah, that's what I'm aiming for.
17:26Let's get this happening, hey?
17:28People are scared of verblancs sometimes because they are notorious for splitting easily.
17:33It's got me a little bit scared.
17:35But I'm like, whatever.
17:36I've got enough time to do this.
17:39I'm using French butter.
17:40And you just add it really slowly.
17:43So, I'm just going to stand here and whisk it a bit.
17:50Pumped?
17:51Yes.
17:52I'm pumped.
17:52Pumped?
17:52Yes.
17:53Pumped.
17:53This is good.
17:54So, I've got Aaron and Petro.
17:57Petro is going a Gray-Asian, so Greek-Asian dessert.
18:00It's going to be like a little Greek cannoli.
18:02My only worry is how many Gray-Asian desserts have you had?
18:05None.
18:06None.
18:06So, I'll have a first.
18:08Yeah.
18:08Yes.
18:09You think you're worried.
18:11Luke is making Portuguese tarts.
18:13Ooh.
18:13But he's never been to Portugal.
18:14Oh, no, no, no.
18:15And he's doing them in an air fryer.
18:16Oh, no, no, no.
18:17What?
18:18There are bakeries that specialise in just the Portuguese tart.
18:22That's right, yeah.
18:23They take so much work to get perfect.
18:28Show us what you can do with the ingredients we gave you.
18:3128 minutes to go.
18:3428 minutes!
18:38Woo-hoo!
18:40Is that the soybean, Aaron?
18:41Yeah.
18:43I'm going pretty well, actually.
18:44I think I've got my pork belly.
18:46That's in the pressure cooker.
18:48I'm just trying to see what the flavours are like in the slaw
18:51and what I want and don't want.
18:52One of my favourite memories from Malaysia
18:55was when my grandma was in the kitchen
18:57and she got me to taste different things,
18:59try different things.
19:01And that's where I learned to use instinct,
19:03balancing all these very punchy flavours.
19:06I don't really want the Chinese olive, basically, the tapenade
19:09that I've decided not to use.
19:10It's got a really earthy sort of flavour
19:12that doesn't really go well with the slaw.
19:15I want something fresh and zingy instead,
19:18so I'm just going to stick to the preserved vegetable,
19:20the fresh wombok, some chilli and ginger,
19:22and just the dressing here.
19:26What temp do you take quail to, do you know?
19:28I've never cooked quail, sorry, brother.
19:29Me neither.
19:31So, so far, I've pretty much got all my herbs cut up,
19:34my glaze is done,
19:37and looking to start doing my quail now.
19:40I don't want to take any chances with this bird.
19:42It needs to be charred really beautifully on the hibachi
19:45and it needs to have that really nice smoky flavour.
19:47So, I've got three quails.
19:49Just in case I stuff up,
19:50I'm going to make sure this bird is perfect.
19:53So, this will basically be my tester
19:55and I'll see how it cooks
19:56and then from that, I'll finish it off
19:58and I'll start glazing and things like that.
20:00I want the quail to still be really, really juicy
20:02and the breast just slightly pink.
20:05Oh!
20:06This is croissant.
20:07Oh, oui!
20:08I just said I am a croissant.
20:09Oh, croissant.
20:10Oh, croissant.
20:15The only thing I can do is just wait and see what happens.
20:18It's kind of like the calm before the storm right now.
20:22Sorry, look.
20:22Do you mind if I use, uh,
20:24are you not using your stuff?
20:25Or yours, chef.
20:26Right.
20:28Can I use your chopping board?
20:29Of course, chef.
20:30Oh.
20:31Oh, oui!
20:32There we go.
20:32Sorry, I'll do apologize for that.
20:34I have no idea what is going on.
20:36Can I use your butter?
20:37There's only a little bit of French butter left in the fridge.
20:39A little bit!
20:41Jean-Christophe is yelling in the kitchen.
20:44Hey!
20:46I want to win that voucher.
20:48I need a new fridge.
20:50Hey!
20:51It feels like I'm at the F1
20:52with the amount of champagne being sprayed in my face
20:54by Jean-Christophe.
20:55Oh, sorry for that.
20:56If this is not what the finale is going to be like,
20:58I'm ready for it.
21:00And that's it.
21:03Thank you so much, by the way.
21:05Andy, pour les escargots.
21:08So that's it.
21:09We call it Meunier.
21:11You want to try your own goodness?
21:12Yeah, I will, actually.
21:15So they've been sauteed very quickly with a bit of butter.
21:20Jean-Christophe?
21:21Yeah?
21:22You snailed this.
21:24Come on, Luke.
21:26Reclaim your bench space.
21:28French Circus have left town, and it's time to focus on my dish.
21:31I open up the air fryer to check on my tarts.
21:40And the custard has overflowed, and now the sides of the pastry are just sort of getting soggy and burning.
21:48Yeah, it's just not working how I would have liked.
22:03Come on, Luke.
22:07Yeah, that guy's not right.
22:08While it's cooked, filling has come out the top and then made it soggy.
22:11Thankfully, I've put in four, so I've got four chances to get it right.
22:15I'll put them back in, and then take them out right on the buzzer.
22:21Ten minutes left, guys!
22:23Come on!
22:23Love it!
22:24Come on, guys!
22:38I've just finished my creme pat.
22:40My serious about dump, that has to be cooled.
22:43I need to get on to rolling out my phyllo dough and frying them.
22:46So there's a bit to do.
22:48I am starting to feel the time pressure a bit, and I'm not feeling too crash hot about my dish.
22:54I feel like it's going to be too subtle.
22:55I feel like there's not going to be enough flavour.
22:58How are you going, Petro?
23:01Yeah, interesting.
23:03I think I should have done a pandan creme pat.
23:05What's your creme pat now?
23:07It's a coconut and vanilla.
23:09Well, why can't you still do it?
23:12Anyway, that's just the thought.
23:13Thanks. Thanks, Chloe.
23:16Thyme is not on my side at the moment, but I think I need to inject some pandan flavour into
23:21that coconut creme pat.
23:23So I'm going to get some pandan leaves, blitz it up in just a little bit of coconut milk, strain
23:28it, and then that extract will go into my creme pat.
23:33I've just got to push and not think twice.
23:40So the plan for the pork belly is that the judges will get all the flavours of chilli oil, the
23:45fermented soybean, the oyster sauce coming through the pork.
23:48And once it gets a bit too rich, they can quench that richness with the slaw.
23:52Ooh, it looks beautiful.
23:55Pork's out of the pressure cooker.
23:56Chilli caramel is bubbling away.
23:58Aaron, taste it.
24:01But as I taste the end of the pork, not a lot of that flavour actually penetrates the meat.
24:09Looking at the braising liquid, I'm thinking I should turn this into some sort of sauce.
24:14Yeah, I'm not using the chilli caramel because I already had such a good base for the sauce.
24:18Why waste it? So I'm trying to reduce it down now to make a little bit of a glazing situation.
24:23Adding it to the dish will only amplify the flavours that are already on the pork.
24:28Last thing I want to do is be knocked out in knockout week, so let's try and do well and
24:33bring it home.
24:34Today's the day to be dish of the day! Five minutes to go!
24:38Five minutes, everybody!
24:41Come on, Pat!
24:49We're good, we're good, we're feeling good.
24:51Cook my pasta.
24:53The bugs cooked really beautifully.
24:55Grummelada-y thingy.
24:56My salsery thing for the top.
24:58It is, like, yummy, I think.
25:03I'm really happy with the bug.
25:05I'm just finishing off the parsnip crisps, just getting my butter finished,
25:08and then I really want to taste everything together and see how it works.
25:11So, we'll go through there.
25:15All my elements are ready.
25:17Copy with the quail fillets.
25:18I have my crumb ready.
25:20My rhubarb jam.
25:22And then my puree is there as well.
25:24So, I think this is all going to come together really nicely.
25:28Let's go, guys. Make it perfect.
25:30Get on the flight, Vinny.
25:32So, all my elements are basically ready to assemble.
25:36I've prepped all my herbs, I've got my yoghurt straining in the fridge,
25:39and my figs are nice and caramelised.
25:41I just need to bring everything together now.
25:44I'm just kind of focusing on my quail right now
25:46and making sure that is absolutely perfect.
25:49Quail is a really tricky protein to cook because it's so small.
25:53A lot of the parts can overcook,
25:55while some parts are still really, really raw.
25:58I'm looking at my three quails and they're all looking as good as each other.
26:03But I'm not going to know if it's cooked through to that bone
26:05until the judges cut into it.
26:07There's a $5,000 voucher on the line.
26:10Three minutes to go.
26:11Let's go, guys. Finish them up.
26:19Is your sauce in the container, Mom?
26:21Yep.
26:21My sauce is in the container there.
26:22Finally, I've got my sauce in the jug,
26:24and I'm actually starting to realise I have neglected some other elements.
26:28I was scared to split the whole sauce, so I was fiddling too much.
26:32I've chucked my chicken and just kind of quickly drained my leeks
26:36and chucked them on the plate.
26:37It's amazing what you've got done in one minute in this kitchen.
26:40Don't get knocked out!
26:41One minute to go!
26:42Come on, guys!
26:43Final push, let's go!
26:44Let's go!
26:45Get them on a plate!
26:46Come on, Petro.
26:54I've got a minute to go.
26:57Now I've got pandan in my creme pat,
26:59and I've got pandan in my syrup.
27:01It's given that flavour boost that I was after,
27:04so I'm really happy with that.
27:07I pull my filo cigars out, and they're looking great.
27:10All I need to do is put them in my syrup
27:13and then fill them with the creme pat,
27:15and happy days.
27:17Do you have a plate, Petro?
27:19No, I need to get a plate.
27:21Yeah.
27:22And these, they're very hard to get off.
27:23I know, I can see.
27:29I can't believe this is happening right now.
27:32If they're not coming out.
27:34Everything's ready to go.
27:35I just need to get these cigars off the mould.
27:38Come on, Petro.
27:44Oh, yeah, he's got it.
27:47Come on, Pet.
27:48As soon as I get my filo cigar off the mould,
27:50I douse it in my syrup,
27:53fill it with my coconut and pandan creme pat,
27:56and then I roll it in my toasted coconut.
27:59Every second counts!
28:0130 seconds to go!
28:02Oh, my God!
28:05Make sure you get it all the way, guys!
28:12Come on, Luke!
28:13Come on, Luke!
28:16Oh, no, they're really burnt, man.
28:18They are so burnt.
28:22I pull my small tarts out, and they are very charred.
28:28It's such a bad feeling plating up a plate of food
28:30that you just know isn't right,
28:33but I can't just serve up an ice cream.
28:34I have to put it on the plate.
28:37You've only got ten!
28:39Five!
28:41Eight!
28:41Seven!
28:42Six!
28:44Five!
28:45Four!
28:46Three!
28:47Two!
28:48One!
28:48One!
28:49See you, everybody!
28:50Hey, guys!
28:52Oh, my sister!
28:54Oh!
28:54Thank you!
29:00Very missing plating.
29:02The last five minutes went insane.
29:05I didn't really have time to taste and flavour my carrots.
29:09I feel like because I'm the only one that picked JC's fridge,
29:11he's been evenly wandering around,
29:13but you see him eyeball over here
29:14because he wants me to do well as well.
29:16So I really hope today he's proud of me
29:19and happy with the food that I've put up.
29:29It's day two of Knockout Week
29:30and a reminder that there is a big prize for Top Dish today,
29:34but we are also looking for the two bottom dishes
29:36to go straight into the elimination at the end of the week.
29:38We'd love to taste your dish!
29:43Aaron!
29:48Winning immunity at the end of the week would be huge
29:50because it's just another step forward in the competition.
29:52I'm hoping the judges say that the dish is delicious
29:55and they understand the balancing act that went into the dish itself.
30:12Aaron, you used my fridge. What did you end up making?
30:15I made a twice cooked pork belly with an Asian glaze and some slaw as well.
30:20Are you glad you picked my fridge or are you regretting it?
30:22I'm so happy I picked your fridge because I remember little bits of nostalgia,
30:26especially with the olives, like you said, having it with congee.
30:30Just plain white congee, just having it on top.
30:31I used to have that when I was a kid,
30:33especially when we had tummy aches and stuff.
30:34That's what mum would feed us.
30:35Yeah, it's very nostalgic.
30:37Yeah, and then the mustard greens as well.
30:38Again, it takes me back to my grandma's soups
30:41and all the stuff we used to eat it with as well.
30:43It looks very appealing.
30:45Like, the colour and the gloss on that sauce looks really wonderful.
30:51And I really want to taste it.
31:34Aaron, when I saw you dump a whole bunch of those umami bombs into the stock pot
31:39and then you were going to pressure cook that
31:42and then make a caramel to put over the top.
31:45I went to throttle him.
31:48Because obviously all the flavour would have fallen into your sauce
31:51and then you're making this thing that is just sugar and water.
31:55So I'm so glad you came to your senses because it is bloody delicious.
32:01You've used all those soybeans and the oyster sauce.
32:05I think you've used all those really effectively.
32:07And I love the slaw.
32:09I love how hard you've hit it with the ginger.
32:12The ginger and pork are like best friends.
32:14Yep.
32:14I really love the preserved mustard greens as well
32:17to add that little sweet sour salty kick.
32:20Yep.
32:20A really, really lovely dish.
32:22Yep.
32:23It's very scoffable.
32:25And your pork is cooked really well.
32:27It does have that very, very slight crust to it,
32:30but the pork is tender.
32:31It's easy to eat from the flesh all the way through to the fat
32:35and that's something that doesn't happen all the time.
32:36Yep.
32:37The sauce, it's sweet but it's got a lot of depth.
32:40So all of that tasting that you did along the way,
32:43it really paid off.
32:44And then because it is so sweet,
32:47having the tang of those mustard greens,
32:49a bit of the freshness from the ginger,
32:51you've made a side that goes absolutely phenomenally
32:54with your main as well.
32:56Good job.
32:57Thanks, Aaron.
32:59Bye-bye.
33:05Next up, Annabelle.
33:12I made a harissa bug pasta.
33:16Annabelle, my bug was cooked unbelievably well.
33:19Beautiful.
33:20Pasta, I think it's really nice work.
33:23What I really kind of got into
33:26was that kind of little pangratato-y number on top
33:29with the macadamias, the fresh herbs and the gundia peppers.
33:33Thanks, guys.
33:33Good luck.
33:35Next up, Pat.
33:38I've done a steamed bug tail
33:41with some crispy parsnip crisps
33:45and slaw.
33:46What about if it was on the menu?
33:48How would it read?
33:49Um, bug and chips.
33:51Bug and chips.
33:54Pat, your bug has been cooked very well.
33:58Your slow knife skill.
34:01I like the little parsnip strings.
34:04Excellent.
34:05Another on the Andy Fridge train.
34:08Aliona.
34:10So my sponsor is quail breast with rhubarb and figs.
34:17Aliona, your quail's cooked beautifully.
34:21You still get that tang from the rhubarb.
34:24Very earthy, parsnip-y puree.
34:27Incredibly smooth.
34:28Really lovely.
34:30Next up, please.
34:31Luke.
34:34Serving this up to the judges, I'm feeling pretty terrible about.
34:38I do not want them to taste it.
34:40I do not want my name to be attached to what I'm serving up.
34:43But I've got nothing else.
34:49Luke, can I ask you, what is it?
34:51I've done a Portuguese tart with a burnt fig ice cream.
34:55Have you made this before?
34:57I've not made it before.
34:59So how did you cook them?
35:01I cooked them in an air fryer.
35:03Normally they're done in like a super hot oven.
35:04Yeah.
35:05And in my mind an air fryer gets hotter than an oven at home anyway.
35:09So that was the reason behind it.
35:10Because it's a small cavity?
35:11Yeah.
35:12We're going to test your dish.
35:32Luke, you nailed that ice cream.
35:34And I think using that really molasses-y fig jam was a clever move.
35:39The custard, it's got a beautiful flavour to it.
35:43It's just the right amount of egginess for me
35:45and reminds me of Portuguese tarts.
35:48But I've never had a Portuguese tart served with ice cream.
35:52Because a perfect Portuguese tart,
35:54you don't need anything else.
35:56You don't want anything else.
35:58And it is really impossible for me
36:02to look past the burnt, overflowing edges.
36:06I know how hard these are to get right.
36:08I can't believe how close you've got.
36:11But in the same sentence,
36:13you're also so far away.
36:15Because I think that there is pretty close to inedible.
36:20That could land you in the bottom two.
36:22Sorry, brother.
36:28I've tried something a bit different today,
36:29and it has completely gone up in flames.
36:32If I'm not in the bottom two today,
36:33I might go buy a lottery ticket,
36:34because I might get away with murder.
36:36Good job.
36:37That's right.
36:38Anyway.
36:39Next up, Vinny.
36:42There is a lot on the line today, you know,
36:45being safe from elimination.
36:47But trying to cook a quail on hibachi is really, really difficult.
36:50If this isn't right, my dish won't be right.
37:07Vinny.
37:08What'd you make?
37:08I made a barbecue harissa glazed quail with a herb lub nut,
37:13some caramelised figs and macadamias.
37:15Happy at the end of the cook?
37:16Yeah, I think I am.
37:18Righto.
37:19Just gonna come down to the cook on the quail.
37:21Let's have a look.
37:27Okay.
37:48Vinny, really flavourful plate of food,
37:51and I feel like in the sort of last few dishes that you brought,
37:54your personality is in the dish, and I really like that.
37:57Really delicious flavours.
37:58I love the way my quail was cooked.
38:00Very beautiful.
38:03Vinny, gonna start with the quail.
38:04Those grill marks, those char marks, caramelisation,
38:08slightly burnish, especially the wingtips.
38:10I like it on that rare, medium, rare side,
38:12but that just got me good.
38:14Then every other component is, like, jammed full of flavour.
38:19I especially love those grilled figs.
38:22I thought that was such an odd one to put on there,
38:24but they've really sucked up that smoke.
38:26They went with the quail really well,
38:28as did the herb yoghurt, as did the macadamias.
38:32The figs, I think they were the best for me.
38:35Really played a big part.
38:37Such a simple ingredient.
38:39Well done, mate.
38:45Nice one, Vinny.
38:46Well done.
38:47Okay, next one, please.
38:49Hannah.
38:51Looking at my dish, and I'm, like,
38:53a little bit nervous serving this up to Jean-Christophe.
38:56I think I just spent way too much time on this beurre blanc,
38:58and now I have neglected other elements.
39:05It's a bit thick now, guys.
39:15Hannah.
39:16Hello.
39:17Can I ask you a question?
39:18Yes.
39:19Why did you use the most handsome judge fridge?
39:24I imagine I'm right.
39:25Not loaded.
39:26Not a loaded question.
39:27Yeah, yeah, yeah.
39:28I chose yours because I knew you've done patisserie,
39:31and I thought I might go with a dessert today,
39:34and yours would probably be loaded up with dessert things.
39:37So tell us, what have you made?
39:39So today I've made pan-fried chicken
39:42with a comfy baby leek,
39:46carrot puree,
39:47and a champagne beurre blanc.
39:50Okay.
39:51We're gonna test your dish.
39:53so let's get started.
39:55We could just try to wrap this up in a little bit.
39:59So let's get started.
39:59So let's go.
40:03Let's go.
40:06So let's bring it to you.
40:06Okay.
40:08We'll get started.
40:09Bye.
40:14Bye.
40:18Bye.
40:27Hannah, I think with French fundamentals, you really do have to know what you're doing,
40:31like when you're building a sauce.
40:32And as much as we know that French food is all about injecting as much butter into any
40:37given object until it nearly, but just before it splits, you also, there's a real skill
40:43to it.
40:44And I think what we have here is just a lot of butter and lots of elements.
40:48So there's not enough flavor there to like basically support the butter.
40:52But I think I would encourage you just to go home and learn all those basics.
40:57Make sure you really understand like the reduction, what's giving it flavor, and just practice
41:02those so you know how to riff in a situation like this.
41:06Yeah.
41:06Hannah, look, I think the chicken is really moist, but the way that you've cooked it has
41:11left it kind of overly salty and with the carrot puree, when you see something that is so vibrant
41:16and so orange, you want the flavor to follow through that is under seasoned.
41:21I can totally see where you were going with this, but I just think there are too many
41:24faults on the plate today.
41:25Yeah.
41:25That's totally fine.
41:26I'm delighted that you've chosen my fridge, but the details are lots of them, and I don't
41:35want you to, but it look like you might end up in the bottom too.
41:39Yeah.
41:39No, that's okay.
41:40So good luck.
41:41Thank you, Hannah.
41:42Thank you, guys.
41:44I wish I could go back in time and pick something else to do with this French fridge.
41:49I'm definitely wondering if this plate of food will knock me out.
41:54We'd love to taste your dish next.
41:56Petro.
42:00I'm feeling a little nervous taking my dish up to the judges.
42:02The vision's there.
42:03It's a messier vision than I had in mind, but I'm pretty happy with the flavors, so hopefully
42:10the judges like it as well.
42:22Petro, you used my hybrid Asian dessert fridge.
42:26What did you end up making?
42:28I ended up making filo cigars with a coconut and pandan creme patte, ginger and pandan syrup,
42:34and some toasted coconut.
42:37Well, I'm really excited to taste them because this is the first Greek Asian dessert that
42:41I think any of us have had.
42:43Am I right to say that?
42:44Yeah, yeah.
42:45I've never dabbled in the Greek Asian dessert.
42:49Let's do it.
43:24Petro, on a day where we're picking a bottom dish is a really dangerous day to experiment.
43:32But lucky you nailed it!
43:35It's so delicious!
43:37I love it.
43:39I feel like this is the perfect mouthful.
43:41That flavor profile is solid.
43:44The coconut on the outside is gorgeous and then really supports what's on the inside.
43:49And I'm really happy that you folded the pandan juice through it because it's ringing with
43:53the real flavor.
43:55You've done a great job.
43:56Thank you, brother.
43:58Petro, the way you've managed to roll up your cylinders or cigars is perfect.
44:03The right layers.
44:04It's very well cooked.
44:06It's simple.
44:07It's neat.
44:08Very well executed.
44:09I think that says it all, mate.
44:12Clean plates over here.
44:13Well, clean plate now.
44:14I think you got the textures right.
44:15I think you pushed that pastry right to the edge, which means it's really caramelized but
44:20not too sweet.
44:21Hey, zero complaints from me, mate.
44:23Thank you so much.
44:24Petro, this dessert is taking me to multiple good places.
44:28There's the floral grassiness of the pandan, which is kind of like Asian patisserie.
44:33And then I also am getting like a tiny bit of baklava because of that syrup that's just
44:38the right amount, I think, to add not too much sweetness but also the flavor.
44:43So, it's a great job, Petro.
44:46You've managed to invent a new dish and you could also be in the running for the top dish.
44:51Let's see how you go.
44:52Thank you so much, guys.
44:53Well done, mate.
44:53Good job.
44:55I am in shock.
44:58This has been one of my most chaotic cooks with ingredients I don't usually cook with.
45:03Looks like I've pulled it off.
45:04Good job.
45:05Good job.
45:06Great job.
45:08Today was the second round of Knockout Week.
45:11You had to choose one of our fridges and use the ingredients inside to create a dish
45:17that would keep you out of the elimination at the end of the week.
45:21You guys had an extra incentive today with a five thousand dollar LG voucher on the line.
45:28Bit to play for
45:31We gave you some of our favorite ingredients and we wanted you to do something really special with them
45:37One of you gave us something that we've never seen before
45:44Petro
45:50Your Graysian Filo cigars were not only unique they were also delicious
45:56Congratulations, you now have $5,000 to kit out your kitchen with
46:03This LG voucher is gonna do so much for my kitchen. I don't have a dishwasher. I need a new
46:08fridge. I need a range hood
46:11I feel like it's a good reminder that you don't give up until the end
46:23Up until the last second things can happen
46:27Now down to the unpleasant business
46:29This is knockout week. So we're knocking two dishes out of the running for immunity and into this week's elimination
46:36The first dish we knocked out
46:41Was yours
46:51Hannah
46:54There were errors in all of your elements
46:57Which meant that the dish as a whole didn't make for great eating
47:01The second dish we knocked out
47:06Was yours
47:10Luke
47:12You attempted a highly technical dish but Portuguese tarts in 75 minutes just didn't work
47:19Unfortunately
47:20Unfortunately, Hannah and Luke
47:22The two of you will be joining Emily and Casper in the elimination at the end of the week
47:28To the rest of you, well done
47:31We'll see you tomorrow
47:32We'll see you tomorrow
47:33Where the fight to stay out of the black apron continues
47:36Good night
47:38Good night
47:39Alright guys, thank you
47:41I do feel a little bit
47:43I do feel a little bit sad that I've let John Crusoff down but I still had so much fun
47:49At least I had some champagne in the MasterChef kitchen, like who can say that right?
47:55Tomorrow night
47:56It's a Team Service Challenge
48:00It's the final hurdle to win immunity in knockout week
48:06Service challenges are so, so cool
48:08I cannot wait
48:09And these two
48:11Here we go
48:13Are leading the judge
48:15Mix and smell
48:16Mix and smell
48:17Temperate with a little bit
48:18You look great
48:19Oh mate, you look so sexy
48:20I love the way you are in the kitchen
48:23May the best team win
48:28I'm freaking out
48:29There's a 50-50 chance of going into elimination tomorrow
48:32Come on guys
48:33We have this
48:34You can do it
48:35Please
48:35I don't want Andy to win
48:43No
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