- 5 weeks ago
Category
📺
TVTranscript
00:00:00Previously on MasterChef Australia,
00:00:04Knockout Week was monumental.
00:00:07White sauce, the what?
00:00:08Annabelle, can you hear me?
00:00:09Tanna? Tanna!
00:00:11And their effort in every challenge was epic.
00:00:16Oh!
00:00:16This is an absolute rush.
00:00:18Service, please.
00:00:19Oh, this works.
00:00:21Oh, wow.
00:00:23This is a stunning dish.
00:00:25I love it.
00:00:27Bloody delicious.
00:00:28That just got me good.
00:00:29But each day, the bottom dishes were knocked into elimination.
00:00:34We're top ten, so I'm going to fight for my spot.
00:00:38And Hannah had to hang up her MasterChef apron.
00:00:42This is the most crazy thing I've done ever.
00:00:45So much fun.
00:00:47Tonight, an exotic mystery box
00:00:52from an international culinary superstar.
00:01:20All right, Paddy, let's do it.
00:01:24Let's do it.
00:01:27Let's do it.
00:01:28Grab a bench, grab a box.
00:01:29It feels wild to be here in top nine.
00:01:31I feel like I've come such a long way.
00:01:33You know, mystery boxes were a bit daunting for me at the start,
00:01:36but I've really grown to love them.
00:01:38Let's do it.
00:01:39Ooh!
00:01:40Look at this fancy looking box here.
00:01:42Look at this.
00:01:43This looks so pretty.
00:01:45And these mystery boxes are definitely giving me Indian vibes.
00:01:49Yeah.
00:01:49I'm excited for today.
00:01:51Morning, everyone!
00:01:53Morning!
00:01:53I hope you're all fired up because we have another huge week ahead.
00:02:00So lock in.
00:02:03Today's mystery box has been set by a global sensation.
00:02:07He's a renowned chef, a trailblazer, who's changed the landscape of cooking in India.
00:02:18He has authored over 150 cookbooks.
00:02:23What?
00:02:25150?
00:02:26How old is he?
00:02:27He has over 20 million followers over his social media platforms.
00:02:33Yikes.
00:02:34Please welcome, one of the OG superstars of food, Sanjeev Kapoor!
00:02:49Oh my god, this is wild.
00:02:51Sanjeev is an absolute superstar and he's massive in India.
00:02:56Lovely to see you.
00:02:57You know, cookbooks, TV shows, chef.
00:03:00He's really done it all.
00:03:02And I don't know how someone writes 150 cookbooks.
00:03:05How does that happen?
00:03:07I'm not sure.
00:03:08It's absolutely wild.
00:03:10Oh, wow.
00:03:13Sanjeev, welcome to the MasterChef kitchen.
00:03:15Thank you very much.
00:03:18Sanjeev, can we just unpack something?
00:03:21150 cookbooks?
00:03:22That's it.
00:03:23What's that about?
00:03:25How many people do we have back home in India?
00:03:28Yeah.
00:03:30If that doesn't say I love teaching people how to cook, I don't know what does.
00:03:33I think the way I see it is that we are what we eat.
00:03:38And we do restaurants and we do business of food.
00:03:42But I think it's so important for people to cook at home.
00:03:46I think that's the healthiest way of living when you start knowing what the ingredients are.
00:03:53So that's what I like to teach people.
00:03:55And Indian food, the flavors that we have, that complexity is knowledge that we have gathered over centuries.
00:04:04And every person on this earth should try Indian flavors.
00:04:09Otherwise, it will not be a life that is lived well.
00:04:14You don't want them to miss out.
00:04:16I don't know that really.
00:04:19All right Sanjeev, these guys are dying to know what's under their mystery boxes.
00:04:24Absolutely.
00:04:29Okay.
00:04:30Under this fabulous looking mystery box are some of my favorite ingredients.
00:04:43Let's lift the lids. Here we go.
00:04:52Lifting the lid on this mystery box, there's some amazing Indian style ingredients, which I love.
00:04:57And also like a nice selection of vegetables and some proteins.
00:05:01But I almost went home with my previous cook on a muscle dish.
00:05:04So, a little bit of trauma.
00:05:07I'm passionate about Indian flavors and I have brought you some of the best.
00:05:13You're familiar with everything that you see?
00:05:22No, that's good.
00:05:23I love that.
00:05:25It's all about teaching, isn't it?
00:05:27And learning.
00:05:27Yeah.
00:05:28So, let's start with what you would know.
00:05:31Tomatoes.
00:05:32Sweet potatoes.
00:05:34Guava.
00:05:35Whole coconut.
00:05:37Onion.
00:05:38You cannot do a nice curry without onion.
00:05:42Lamb rack.
00:05:43And we have mussels.
00:05:45We have coast on three sides in India.
00:05:48So, we do a lot of mussels.
00:05:50Then we have palm jaggery.
00:05:52Do you know that there are over 2,000 palms all across the world?
00:05:57So, this is palm jaggery.
00:06:00The difference between jaggery and sugar is the earthiness.
00:06:05And powerhouse.
00:06:07No Indian curry can be called a curry without fresh turmeric.
00:06:12Great antioxidant.
00:06:14Antiseptic.
00:06:15When I first started working as a chef, you have a small cut and you put turmeric powder.
00:06:21You don't need anything else.
00:06:23And garam masala.
00:06:25Garam is hot, but it's not the heat that you feel on your tongue.
00:06:30It's the heat that you feel inside.
00:06:32And now, my favourite earth mango pickle.
00:06:40Taste it before you use it.
00:06:44It's fruity.
00:06:45It's spicy.
00:06:46Oh.
00:06:47You'll love it.
00:06:49There you have it.
00:06:50And I'm looking forward to you doing some magic with it.
00:06:54These ingredients are truly delicious.
00:06:57And normally, they'd be more than enough.
00:06:59But we are so inspired by having Sanjeev with us that we thought we would set you up for success.
00:07:04With a very special underbench pantry.
00:07:08Full of staple ingredients for Indian cuisine.
00:07:10They include basmati rice, moong dal, ghee, mustard oil, and a mini spice rack.
00:07:20Ooh.
00:07:22And that's not all.
00:07:23If you cook the top dish today, you will not only win immunity, but you'll get a special one-on
00:07:31-one masterclass with Sanjeev.
00:07:33Ooh.
00:07:36And that will be shared to his millions of followers across his social media.
00:07:41Ooh.
00:07:42How's that for Clow?
00:07:43Ooh.
00:07:44Yeah.
00:07:45The masterclass from Sanjeev could just be a huge help in the competition.
00:07:49Any new skill or technique is going to be a huge leg up.
00:07:52So I'm really keen to get that under my belt.
00:07:56Kasper, are you familiar with Indian flavours?
00:07:58I'm looking around at a few things here and I'm getting pretty excited.
00:08:01About the muscles?
00:08:03Too soon.
00:08:05Too soon.
00:08:06Come on.
00:08:07Get back on the hook.
00:08:09Ayana.
00:08:10How you feeling?
00:08:11Hold on.
00:08:12Hold on, Andy.
00:08:13Sorry, sorry.
00:08:14My wife's name is also Alyona.
00:08:18Oh!
00:08:19Should I just win straight away then?
00:08:23Let's start the class.
00:08:25No favourites here, Sanjeev.
00:08:29You need to cook us a dish that is filled with banging Indian flavours, but in a creative, tasty way.
00:08:38You can cook anything you want.
00:08:40Just make sure it blows our minds.
00:08:43That is a really big relief.
00:08:45I'm not well versed in traditional Indian dishes, so just being inspired by Indian flavours, I think I can make
00:08:50this work today.
00:08:51Okay guys, you've got 75 minutes to create any dish using one or more of Chef Sanjeev's mystery box ingredients.
00:09:03The pantry and the garden are closed, but you have your special underbench pantry.
00:09:10The best dish will win an immunity from tomorrow's elimination.
00:09:15And a special masterclass with Chef Sanjeev.
00:09:21Chef, bring your heart into it and turn these ingredients into something that you are proud of.
00:09:28Something that we would look at and say, wow, that's what I expect.
00:09:34Your time starts now.
00:09:49I love Indian food.
00:09:50I just think it's a flavour bomb.
00:09:52So I love to eat it and I cook it quite a bit.
00:09:56I think every time I've cooked Indian, I've always used ginger, garlic, chilli, spices, but there's a lot missing here
00:10:05from what I usually use.
00:10:06So I'm wrecking my brain about how I'm going to tackle this.
00:10:11I'm looking at the mystery box and I'm thinking, what are my strengths?
00:10:18There's a lamb rack.
00:10:19I've cooked a lot of lamb rack.
00:10:20And I think I'm going to centre my dish around that and see what else I can use to complement
00:10:26the lamb.
00:10:28I'm feeling pretty good.
00:10:30I think a lot of Indian food is actually vegetarian.
00:10:32So I'm trying to make a moong dal fritter by highlighting that.
00:10:37I think we'll be able to maybe get a winner.
00:10:42Sanjeev said he wanted to see something that he hasn't seen before.
00:10:45So I was like, maybe I'll do like a tartare with the lamb.
00:10:48It's like so beautiful.
00:10:49And have a sweet potato crisp, make it like Indian taste, but like not Indian techniques.
00:10:55Yeah, that's what I'm going to do.
00:10:57It's pretty tasty.
00:10:58Gini, how are you?
00:10:59Good chef, how are you?
00:11:00I'm good.
00:11:01How are you?
00:11:02Very good.
00:11:03Today I'm going to be making a yogurt marinated spiced lamb.
00:11:07I'm going to cook on the hibachi and then I'm going to serve it with like a seasoned dal.
00:11:12I thought, why not show Sanjeev how an Italian cooks a grain like this?
00:11:17So I'm going to show him cooking dal the Italian way.
00:11:21And I'm going to start by toasting off the dal with a little bit of ghee and then slowly cooking
00:11:26it as you would a risotto.
00:11:27Cool.
00:11:29So it's done, done, done.
00:11:31Sanjeev, welcome to the MasterChef kitchen.
00:11:33We have wanted you to come through those doors for such a long time now.
00:11:37It's great to have you in here.
00:11:38Oh yeah.
00:11:38I've done MasterChef India for many years, but actually I've been looking forward to be on MasterChef Australia for so
00:11:45long.
00:11:46It's not only seen in Australia, it's seen worldwide.
00:11:49And the way Australians are understanding Indian flavours now, it's changed so much.
00:11:56I see not just buttered chicken, there's so much that's out there.
00:12:00So exciting.
00:12:01I want to see how they use it.
00:12:03I used to kind of be not sure about it back in the day when I was just like a
00:12:08bit of a stickler to the rules when I was learning my cuisine.
00:12:11But I now love seeing what Aussies do with things that I am familiar with.
00:12:15So I'm looking forward to you being able to see what they do with it.
00:12:19Could not be better with the timing.
00:12:21And you can smell already now, early stage.
00:12:25And thanks to you.
00:12:26Great books.
00:12:27I'm also so excited that like, we're only looking for the top dish here.
00:12:32Yeah.
00:12:32You know, you can literally swing for the fences.
00:12:35Yes.
00:12:37Definitely.
00:12:38I'm loving the mystery books.
00:12:40I think the greatest thing about Indian cuisine is it's never boring.
00:12:43Like you've always got textures and flavours going on.
00:12:46You'll get like something really savoury and spicy.
00:12:49But then you've got something really bright and acidic and beautiful breads and all these different flavour combinations.
00:12:54And at work we have a spice club.
00:12:57So we have a big lunch.
00:12:58Everyone brings in something nice and spicy.
00:13:00And we all learn about the different dishes.
00:13:02It's awesome.
00:13:03So today, the flavours I'm really comfortable with, but I really want to make the dish that's outside the box.
00:13:08Hey Pat.
00:13:09Hello.
00:13:10How are we going?
00:13:10Good.
00:13:11What's the dish?
00:13:12Shoe Bhaji.
00:13:13What?
00:13:14Sorry?
00:13:15Shoe Bhaji.
00:13:16Shoe pastry slider.
00:13:17Did you say shoe?
00:13:19Like shoe pastry?
00:13:20Shoe.
00:13:20Yeah.
00:13:20Savoury shoe pastry.
00:13:22Savoury crackling.
00:13:23Kind of like a burger really.
00:13:24A slider.
00:13:24So it'll be a shoe bun cut in half.
00:13:27So it's going to have a nice onion Bhaji on there.
00:13:29Okay.
00:13:29And then like on the bottom part it's going to have the coconut tomato curry sauce and a guava chutney.
00:13:36And on the top maybe a curry leaf yoghurt.
00:13:39So all you'll really see is an onion Bhaji with a shoe bun.
00:13:41And then once you bite in, a bit of a mess to eat, but you know, a bit of fun
00:13:44as well.
00:13:45Wow.
00:13:46Okay.
00:13:47I'm digging this.
00:13:49You don't mind a bit of mess do you?
00:13:50Yeah.
00:13:51Oh no, not at all.
00:13:52Yeah.
00:13:52But if you say shoe, then it better be a nice shoe.
00:13:54Right?
00:13:55To use the shoe pastry as like a burger bun.
00:13:57Yeah, why not?
00:13:58He says.
00:13:59Yes.
00:14:00I was hoping we could show this to Sanjeev.
00:14:02What we do with Indian flavors and modern Australian technique.
00:14:05Yes.
00:14:06Well, hopefully I can do it just this.
00:14:07Lot of pressure.
00:14:08Come on Pat.
00:14:09Come on.
00:14:10Good luck.
00:14:10Thanks mate.
00:14:11Sounds great.
00:14:12That's good.
00:14:13No pressure, right?
00:14:14I'm a huge burger fan and shoe buns came to mind because they're kind of crunchy,
00:14:19but soft.
00:14:20Then they have that opportunity to fill them right up with all the delicious elements.
00:14:24I think that if I can pull this off, it should be a great dish.
00:14:28Smells so nice to the indication.
00:14:31Very spicy.
00:14:33I'm feeling really good.
00:14:34I don't normally cook Indian that much, but love the ingredients.
00:14:39I love the curry leaves and turmeric cooked with these sometimes.
00:14:42So I'm going to make a little banquet of Indian cuisine.
00:14:46So I'm thinking I'm going to make dal with cardamom pods and then I'm going to make tadka,
00:14:52which is a topping infused with different spices and caramelized onions and curry leaves.
00:14:59And I think the bread and onion bhaji are going to be the crispy element and soft element that you
00:15:04can scoop the dal with.
00:15:06I really want to step out of my comfort zone and embrace all of these ingredients.
00:15:11Oh my gosh.
00:15:13I definitely need extra masterclass.
00:15:16Sanjeev, like he is incredible.
00:15:17I love how he talks about food and I feel like he's going to be an amazing teacher.
00:15:21So my eyes are on the prize today.
00:15:24I would love to have masterclass with him.
00:15:26I'm so going for it today.
00:15:29And hopefully it gives me a little bit of advantage that my name is his wife's name as well.
00:15:38Okay.
00:15:40I want to impress Sanjeev so bad today.
00:15:42Indian is one of my favourite cousins to cook.
00:15:44It's all just flavour town.
00:15:46And it does do some damage on the other end, but I think that's just part of the fun.
00:15:49I'm gunning for that masterclass with the great man himself, Sanjeev.
00:15:53I mean, given Sanjeev has written over 150 cookbooks,
00:15:56to share you and him doing a masterclass and his 20 million followers,
00:16:00that's huge exposure.
00:16:02And I'm still trying to plan my future around food.
00:16:06Inspiring others to cook better food and kind of teaching others how to do it.
00:16:10That's what I plan to do.
00:16:12Hey, Luke.
00:16:13Hey, hey.
00:16:13How are we?
00:16:14Good.
00:16:15Sanjeev, Kapoor, meet Luke, our youngest contestant.
00:16:18Oh, Sanjeev.
00:16:19Pleasure.
00:16:19Um, okay.
00:16:20Dish.
00:16:21Hit us.
00:16:21I've had a dish at a restaurant once, where they did a samosa, but it was like plated,
00:16:25so it was like a whole dish.
00:16:26So I'm thinking sweet potatoes, samosas, and then coconut curry leaf dal for the base.
00:16:31What do you reckon?
00:16:31Thought?
00:16:33See, it has to come together.
00:16:35Samosa by itself, it's nice, fried, crisp, and some curry that's traditional.
00:16:41Uh, now, there are two routes.
00:16:43One, you can either go traditional, or you can go your way.
00:16:47So, what would I like?
00:16:50I would think that, say this is Luke.
00:16:53Yes.
00:16:54You want to say Luke?
00:16:55Yes.
00:16:55I imagine you follow cricket, Luke.
00:16:58I do.
00:16:58Imagine coming in at number five in a 20-20, you need 140 runs.
00:17:04You're not blocking them out.
00:17:05I'm just putting it straight back to the bowline.
00:17:07You are swinging.
00:17:08Out of the park.
00:17:08For the fences.
00:17:09Yeah, yeah, yeah.
00:17:10That's exactly what I want to hear.
00:17:11I think you've got a great core of an idea.
00:17:13Yeah.
00:17:14And now it's time to bring some of your personality with these ingredients to the plate.
00:17:18Okay?
00:17:18I can do that.
00:17:19You can play with the shape.
00:17:21It need not be a samosa shape.
00:17:23In cricket ball shape.
00:17:24Do everything.
00:17:24Yeah, isn't it?
00:17:24Right?
00:17:25You can do whatever.
00:17:26Whatever I want.
00:17:27Okay.
00:17:27I like to say this.
00:17:28Thank you, Chef.
00:17:29Bring it.
00:17:29Come on.
00:17:30Lovely.
00:17:32If I wasn't pumped for this cook already, I am now.
00:17:35I'm not here to play it safe.
00:17:36I'm going to start swinging for the fences.
00:17:38I could be in for the shot for this masterclass from Sanjeev.
00:17:41And to be honest, I've never actually ever won individual immunity.
00:17:46Just anyone on any given day can get sent home.
00:17:50It's scary, so I need this win.
00:18:05Can I ask you a favor?
00:18:07Yes.
00:18:08Do you mind if I try your glasses on?
00:18:14Is that cool?
00:18:15Yeah.
00:18:16They look cool.
00:18:17Yeah.
00:18:17Yeah?
00:18:20Okay, guys.
00:18:21You've got one hour to go.
00:18:23Come on.
00:18:24Let's go.
00:18:25One hour already?
00:18:28Oh, boy.
00:18:30Whoa.
00:18:33It's getting hot in here.
00:18:35Sanjeev is an absolute superstar, and I love Indian food, so I'm really excited to create
00:18:41a dish with these ingredients.
00:18:44To get a masterclass with Sanjeev would be amazing.
00:18:49Petro.
00:18:50There we go.
00:18:50Meet Sanjeev.
00:18:51Very, very nice to meet you.
00:18:53You're in for a treat, because Petro has had the last two top dishes in mystery boxes,
00:18:57so he's on fire when it comes to mystery boxes.
00:19:00Oh, my God.
00:19:00No pressure at all, Petro.
00:19:03How are you going to go three from three?
00:19:05There's some traditional elements, some not-so-traditional elements.
00:19:09I'm doing some spiced lamb cutlass.
00:19:11Pretty good start.
00:19:13Mmm.
00:19:13So, yeah, I've marinated them in some onion paste and then put the garam masala, some
00:19:18toasted coriander, cumin seeds.
00:19:20I'm going to be doing it on the hibachi with the sweet potato puree, some crispy onion
00:19:26bhaji, pickled guava, and then it needs something refreshing, so I'm going to do a cold yogurt
00:19:32rice dish.
00:19:33Did you know that in the southern part of India, they finished their meal with the yogurt
00:19:37rice dish?
00:19:38I know that it's a southern dish, but I didn't know they finished the meal with the yogurt
00:19:41rice dish.
00:19:41Ah, yeah, it's a very comforting dish.
00:19:43It's called Tahir Sadam.
00:19:44So, I like his style, that he's thinking.
00:19:49That's what Good Chef is all about, is seeing how do I emote with these ingredients.
00:19:54I think you are going in for the third one.
00:19:57I can already see that.
00:19:58Thank you for the advice and thank you for the added...
00:20:00Pressure.
00:20:01That's what we're here for.
00:20:03I'm feeling like this is going to be a tasty plate of food.
00:20:06There's a lot to do.
00:20:08I need to leave as much time as I possibly can to cook this lamb on the hibachi.
00:20:14And I'm really going for that third immunity.
00:20:21I'm not much of an Indian cook, so it is stressful to cook for an Indian super star.
00:20:27But, you know, you've got to try your best when you're in the MasterChef kitchen, then
00:20:30you've got to go with the flow.
00:20:33So, I am going to go a little bit out of my comfort zone even more, and I'm going to
00:20:38make a sweet dorsak and a lassi ice cream.
00:20:42Lassi is a nice cooling yoghurt drink that you have with your curry when it's too spicy.
00:20:47Like, every time I have a vindaloo, I need about two lassis.
00:20:53So, in my ice cream base, I'm going to put yoghurt, thickened cream, coconut milk, a little
00:20:58bit of turmeric, and also some of the cardamom.
00:21:00And I'm quite happy with it.
00:21:03So, now I need to get onto the sweet dorsak.
00:21:07So, moong dal is an Indian lentil that is from a mung bean.
00:21:12And, you know, we use mung bean in Chinese cooking.
00:21:16So, I think I can work with it.
00:21:22I almost went home last week.
00:21:24That was very scary.
00:21:28So, I'm really determined to stay in this competition.
00:21:32I still have a lot more to show.
00:21:34So, I'm going to go all out.
00:21:37Asper, how do you feel cooking in front of such a master?
00:21:41I'm a bit intimidated, for sure.
00:21:42Oh!
00:21:43Is he doing some mussels?
00:21:44I am, yeah.
00:21:45Pickled mussels.
00:21:46You haven't got a phobia of mussels yet?
00:21:47No, no.
00:21:48Look, I like mussels.
00:21:49Well done to you.
00:21:51That's good.
00:21:52So, did you say pickled mussels?
00:21:53Yeah, yeah.
00:21:55Pickle the mussels using your wonderful, like, mango pickle, too.
00:21:58A bit of coriander seed in there.
00:22:00And as soon as these open, pop them straight in there.
00:22:03Get that cooling down.
00:22:04And the main component is going to be a sweet potato curry.
00:22:08I'm going to make sure that the spices are at the forefront of the sweet potato curry,
00:22:10but not so much that it's, like, overpowering the mussels
00:22:14and the pickled guava that I've got on the side, too.
00:22:16And then a millet roti.
00:22:19Are you thinking of some crunch in that?
00:22:22Yeah, so I'm going to do a potty on top.
00:22:25Okay?
00:22:25Potty on top, okay.
00:22:26Wow.
00:22:27Only see, if you can nail your dish, oh, my God.
00:22:30It's going to be unbelievable.
00:22:32Thank you both.
00:22:32Looking very good, smelling good.
00:22:33I really appreciate it.
00:22:34All the best.
00:22:35He's very, very clever.
00:22:36In my previous cook, the flavour for my mussels was always all there,
00:22:41but I just, like, missed the brief.
00:22:44So, today, I need to make sure the Indian flavour's the front and centre.
00:22:49But then finding that balance of tradition and my spin on a traditional Indian spread.
00:22:55We want to taste bold flavours!
00:22:5840 minutes to go!
00:23:02Thank you, Eddie.
00:23:04No one else is joining in.
00:23:23I've made my shoe pastry for my Shoe Bhaji.
00:23:27I'm really happy with the texture.
00:23:29And I've got my savoury Cracklin.
00:23:33The key to a good shoe is to make sure that you get that really great puff and bake enough
00:23:39to dry out.
00:23:40Because you want it to be nice and crunchy, give you that great texture on the outside.
00:23:44I'm working on my yoghurt now.
00:23:46So, I'm going to use some curry leaf and spinach and some spices and just try and make a nice
00:23:50yoghurt sauce.
00:23:50I'm balancing my sauces.
00:23:52So, the coconut and tomato curry sauce, guava chutney and the spinach and yoghurt sauce.
00:23:59So, you're getting all different flavours, textures and temperatures.
00:24:02Mmm.
00:24:03My onion bhaji's will be like a patty shape, so that they'll sit like a burger patty in the shoe
00:24:08buns.
00:24:08I find this shape really allows it to be crunchy on the outside and soft in the middle without it
00:24:14getting too thick and doughy.
00:24:21Alyona, meet Sanjeev.
00:24:22Hi.
00:24:23Hello, Alyona.
00:24:24Nice to meet you.
00:24:25It's very rare for me to see that name written on anyone else but my wife.
00:24:31She was born in Vladivostok.
00:24:33Oh my god, I knew so.
00:24:34She's Russian.
00:24:35Yes.
00:24:36Me too.
00:24:36So, Alyonushka.
00:24:39Oh my god, no one called me like that for such a long time here in Australia.
00:24:44Yeah.
00:24:44Oh my gosh.
00:24:45I think I'm...
00:24:46You do.
00:24:49I have no idea what's going on here.
00:24:50You have such a good beautiful accent as well.
00:24:52Um, okay, Alyona.
00:24:54Indian cuisine.
00:24:55Wouldn't say it's like your bag necessarily.
00:24:57No, but I like it.
00:24:59It's actually so good.
00:25:00I feel like it's taking me out of my comfort zone and I feel like it's almost like a little
00:25:03bit
00:25:03of a feast.
00:25:04So, I'm making some dal.
00:25:06Right.
00:25:07Uh, and tadka.
00:25:09Mm-hmm.
00:25:09Yeah.
00:25:10And then bhaji with a little flatbread.
00:25:13And now I just need the sauce.
00:25:15Um, I've tried the mango pickle.
00:25:17Thinking like something with yogurt in that could be pretty epic.
00:25:21So, it's coming together.
00:25:23If I knew your wife was Russian, I would have, like, prepared something very Russian for today.
00:25:29Like, and thought about what things I could make.
00:25:31I want you to focus on what you're doing.
00:25:34I'm sure that, uh, whatever you do, uh, would, uh, turn out great.
00:25:38Yeah.
00:25:40I still thought there is, like, one dish in Russia that we make.
00:25:43It's very similar to aloe paratha.
00:25:47Uh-huh.
00:25:47Okay.
00:25:47It's dough that's filled with something and then fried.
00:25:50Mm-hmm.
00:25:53Yeah.
00:25:54I just think he's, uh...
00:25:55Don't want to, uh, put you off guard.
00:25:58Oh, my God.
00:25:59Oh!
00:26:00You'll be fine.
00:26:02You'll be fine.
00:26:03In any case, you have a head start.
00:26:06You are Aliona, right?
00:26:07Yeah.
00:26:07That's all.
00:26:08Have a little bit of benefit.
00:26:09Good luck, Aliona.
00:26:10Thanks.
00:26:11There's a lot of Russian dishes that I could have infused with Indian flavors.
00:26:15And I'm kicking myself that I didn't think of this before.
00:26:18Ah!
00:26:19So I'm a little bit overwhelmed right now.
00:26:22Because I'm trying to figure out, am I committing to this dish?
00:26:28Or do I pivot and do something else?
00:26:39Any updates or...?
00:26:42Um...
00:26:42I got an idea after you left and I'm, like, struggling to, like...
00:26:46That's okay.
00:26:46...not to take this over me.
00:26:48Yeah?
00:26:50I did get a little bit frazzled.
00:26:52Because I want to feed them, like, more Russian or Estonian cuisine.
00:26:57But there's no time, really, to change a lot of things.
00:27:01Okay.
00:27:01So I'm just gonna adjust the bread.
00:27:03So it's gonna be something in between Russian pulmeni, fried dumplings, just with Indian flavors.
00:27:10And I'm filling the bread with sweet potato and onion spicy filling.
00:27:17Oh, it's fried.
00:27:18I really hope that Sanjeev's gonna love it.
00:27:28Uh, the judges' big thing was, like, you need to choose between, do you want to do authentic Indian?
00:27:32Or do you want to just give it a red-hot crack with your own style?
00:27:35And I think I'm going for the latter.
00:27:36I'm just gonna do what I like the taste of and what I would want to eat if I went
00:27:40out to a restaurant.
00:27:41And, fingers crossed, it's what they like to eat.
00:27:44And I might get myself a, uh, masterclass with Sanjeev.
00:27:47If I want that top dish, I don't think there's any point in playing it safe.
00:27:51So, I'm checking out my curry leaf and coconut dal.
00:27:55And it tastes pretty good.
00:27:56But I'm not afraid to just add even more flavor.
00:27:59Ooh, that looks good-looking.
00:28:01I've decided to make it cumin yogurt.
00:28:04And I keep thinking of ideas of what to add to this guava to really bring in the flavor.
00:28:09And also, a good samosa needs to be a flavor bomb.
00:28:13But I want the texture to be really smooth and contrast with the crack of the samosa shell.
00:28:19Ooh, hello, samosas.
00:28:23Luke, how's the samosas going?
00:28:25Uh, pretty good, I reckon.
00:28:27What's going on in here?
00:28:28Are you frowning?
00:28:29What's that flavor?
00:28:30I just tried the guava.
00:28:31I was hoping to do, like, a guava chutney, and that is just not what I expected.
00:28:35I want it to be quite sweet, but it's very...
00:28:37It's not there yet.
00:28:38It looks like a pear.
00:28:39Yeah, because I was kind of going for that vibe of, like, a tamarind chutney.
00:28:43Figure it out, Luke.
00:28:44You can do it.
00:28:45Thanks, guys.
00:28:45I need to work out this guava chutney and balance everything.
00:28:50So the dish is not just a mish-mash of just all these big flavors together.
00:28:55Make it spicy!
00:28:57Andy's already sweating.
00:28:5813 minutes to go!
00:29:00Come on!
00:29:01Go, you artist!
00:29:02Yeah!
00:29:04These tea tails are going to be a mess by the end of the day, I'm sorry.
00:29:09I'm going to cook my ruddy, cook my lamb.
00:29:15My sauces are going.
00:29:18I put the graham masala just to finish up the dalek.
00:29:21And then we're just going to plate up.
00:29:23Really?
00:29:23I think everything's turning out pretty good.
00:29:26Oh, my God.
00:29:27Look at all the fire.
00:29:29I want to see that.
00:29:30You knew we are attracted.
00:29:31I'm glad.
00:29:32I hope I can make it work for you.
00:29:33Oh, that smells good.
00:29:34Looks good.
00:29:35Good ingredients.
00:29:38Hey, Aaron.
00:29:39Hi, Aaron.
00:29:40How are you going?
00:29:40Oh, look at these measles.
00:29:41How are you feeling?
00:29:42It's beautiful.
00:29:43Yeah, it's all coming together nicely.
00:29:44I'm not using any of the proteins that were provided.
00:29:47So I'm trying to make a moong dal fritter.
00:29:51Indian is one of the great vegetarian cuisines of the world.
00:29:54I think you just need to find your oomph.
00:29:56Oomph it out.
00:29:57Oomph it out.
00:29:57Oomph it out.
00:29:57Oomph it out.
00:29:59Oomph it out.
00:29:59Nothing to add to that.
00:30:02Annabelle.
00:30:03Hello.
00:30:04The lamb tartar.
00:30:05I've diced it up.
00:30:06It's just about finished.
00:30:08I'm going to put some turmeric through the espuma to get like a beautiful colour.
00:30:13I'm just doing a test of my sweet potato chippies.
00:30:17Wow.
00:30:18Très bien.
00:30:19Très, très bien.
00:30:19I know that word.
00:30:20How do you say an Indian?
00:30:22Amazing language.
00:30:23Well hot, that's your hair.
00:30:24Ah, perfect.
00:30:25Considering I can barely speak English, that's good.
00:30:37I love that you're just going for it with the mussels again.
00:30:39Well I really wanted to do a pickled mussel dish.
00:30:41I was like, today's the day.
00:30:43Yeah, yeah, yeah.
00:30:43No, that's awesome.
00:30:44I'm feeling confident enough.
00:30:45Like I really like the flavours.
00:30:46So now it's just making sure I have enough of my roadies to serve.
00:30:49Feeling like this is a challenge that is playing to my strengths, which is doing these fusion
00:30:54dishes.
00:30:55So I'm using the coconut milk to get that traditional southern Indian flavour for the sweet potato
00:31:00curry.
00:31:01But then pickled mussels is more like a Spanish sort of thing, I would say.
00:31:06And tortillas are from Mexico.
00:31:08And I've seen these finger millet rotis being made before.
00:31:11And the method really reminded me of making tortillas.
00:31:13And also tasting the guava.
00:31:16I've eaten frijoa a few times, which is very common in New Zealand, and it's related to
00:31:20guava.
00:31:21So I'd like to see this as like a combination of everything that I've learnt across my entire
00:31:25time here.
00:31:27And hopefully it's like a banger.
00:31:32This is looking okay.
00:31:34Like this is the first trial.
00:31:35And I have got the ice cream going.
00:31:39And I'm trying to start the chutney to see what the flavour comes out.
00:31:44So I'm going to do a cardamom caramel.
00:31:49Okay.
00:31:50Oh my God.
00:31:51Look at that.
00:31:52Hi chef.
00:31:53I'm trying my best to do a sweet take on dosa.
00:31:58Very nice.
00:31:59I mean, I am actually quite impressed already.
00:32:02Yeah.
00:32:03Look at the texture.
00:32:04Look at that.
00:32:04How wet.
00:32:06It's amazing.
00:32:07It's extraordinary.
00:32:09There's something to drink back home.
00:32:10I think it's a great idea.
00:32:13And the ice cream is.
00:32:14Yeah.
00:32:15I added a tiny bit of turmeric.
00:32:16Not much.
00:32:17I just wanted the natural lassi flavours.
00:32:19So it still looks like a normal lassi colour.
00:32:21Yeah.
00:32:21But it might just be a little bit different.
00:32:23That's all.
00:32:23Okay.
00:32:24I think indirectly Emily's trying to ask for a one-two-one.
00:32:30Cooking experience with you.
00:32:31Okay.
00:32:32Fun fact.
00:32:33Yep.
00:32:33Moong dal.
00:32:34Moong dal.
00:32:34We make a sweet out of it.
00:32:36Oh really?
00:32:37Moong dal halwa.
00:32:38Amazing.
00:32:39It's very popular and difficult to make.
00:32:41But it's just yummy.
00:32:43So we are used to sweet with moong dal.
00:32:48But not in this way.
00:32:49Not as a dosa.
00:32:50Not as a dosa.
00:32:51Yeah.
00:32:51So truly impressed.
00:32:53Looking forward to everything coming together.
00:32:56Yeah.
00:32:56Looking forward to the class.
00:32:58Yes.
00:32:59I hope so.
00:33:00I hope so.
00:33:01Thank you very much.
00:33:03Nice.
00:33:07I'm really excited.
00:33:08It feels really electric in the kitchen today.
00:33:11The place smells incredible.
00:33:14Yeah.
00:33:14Because of your amazing ingredients.
00:33:16Are you impressed?
00:33:16Oh I think it's, there is so much.
00:33:21Yeah.
00:33:21A lot going on.
00:33:22Yeah.
00:33:22I think what we saw.
00:33:25Pat is doing a shoe and he wants to create a kind of a slider kind of thing.
00:33:30So he's doing a shoe slider?
00:33:31Yes.
00:33:32Sounds proper Pat, Maximoff.
00:33:34I tell you what, I was absolutely amazed Emily.
00:33:38She's doing a dessert.
00:33:39Yeah.
00:33:39And she's the only one.
00:33:41Is she the only one?
00:33:42Any sweets?
00:33:42No.
00:33:43No sweets.
00:33:43So she's going for a lassi tumerica scream.
00:33:47Oh.
00:33:48And he's doing a lovely lentil dosa.
00:33:51No way.
00:33:52Sweet lentil dosa.
00:33:54Nice move.
00:33:54And we've got a yogurt spiced lamb cutlet.
00:33:59Guess who?
00:34:00Petro.
00:34:01Yeah, when we went around he just had cutlets like beautifully sliced and just soaking up
00:34:07like a hectic spice marinade.
00:34:10What I'm so happy about is everyone's thinking about it with their own individuality and creativity.
00:34:16Dosa, samosa, roti, rice, ice cream and oh my god.
00:34:21It's a lot happening there.
00:34:23Yeah, do you know what?
00:34:24I reckon I wouldn't mind a master class with Sanjeev and his 20 million followers.
00:34:28Yeah.
00:34:29I wouldn't mind it actually.
00:34:30No.
00:34:35Make sure the flavours are there.
00:34:3720 minutes to go.
00:34:40Okay.
00:34:41Um.
00:34:52Come on Deetra.
00:34:53Okay.
00:34:54Sophie, this is the man.
00:34:56This is the man with the shoe.
00:34:58The shoe is in the oven.
00:35:00The bun's in the oven still.
00:35:02Oh wow.
00:35:04Great.
00:35:05Okay.
00:35:05Yeah, I'm confident.
00:35:06My sauces are basically done.
00:35:08My bars here looks pretty good.
00:35:11I'm excited.
00:35:12I'm really excited.
00:35:13Those shoe buns look amazing.
00:35:15Yeah.
00:35:15What happened to your poker face?
00:35:20That's...
00:35:21You good pitch?
00:35:22Yeah, yeah.
00:35:23Just as everyone, we gotta push.
00:35:26I know Sanjeev is expecting some superstar dish.
00:35:30So, the pressure's on today.
00:35:33I need to cook the lamb perfectly.
00:35:35I need a nice char.
00:35:36But I also need to finish absolutely everything.
00:35:39Even though I have been working super quickly,
00:35:42there's still quite a bit I have to do.
00:35:43My dish is spiced lamb cutlets with a cold yoghurt rice,
00:35:49a sweet potato puree, pickled guava,
00:35:54and onion bhaji strands.
00:35:56So, I've got a lot to do.
00:36:00I've had some success on the hibachi.
00:36:02I've had some mishaps as well.
00:36:04But hopefully today can be one of the success stories.
00:36:08So, I've got my lamb on.
00:36:09And it's looking pretty good.
00:36:14Oh, my God.
00:36:15Not again.
00:36:21I'm already under the pump.
00:36:24So, I don't have time for this.
00:36:33Oh, give me a break.
00:36:37The lamb is going up in flames.
00:36:39Goodness, man.
00:36:39Look at the smoke.
00:36:40The hibachi's been very temperamental.
00:36:42It's come back to bite me today.
00:36:45So, I need to address the colds.
00:36:48And I'm keeping as much of an eye on it as I can.
00:36:51I'm just going to have to keep taking them on and off.
00:36:53On and off.
00:36:53On and off.
00:36:55Until they're cooked.
00:36:56This is a huge setback.
00:36:57Because I'm running out of time.
00:37:00And I'm just working as fast as I can now.
00:37:0313 minutes left, everyone.
00:37:04You've got 13 minutes.
00:37:08Oh, hello samosas.
00:37:09I was playing it safe.
00:37:11And then I just back myself in and I'm starting to see the dish come together.
00:37:14My samosas looking really good.
00:37:16Okay, awesome.
00:37:17My dal's starting to get where I want it to be.
00:37:19Yeah, hopefully it tastes good.
00:37:20It's definitely not your traditional Indian, but it's how I like it.
00:37:24My yoghurt's done.
00:37:25And for my chutney, I'm just trusting my palate and techniques I know.
00:37:29I'm adding guava, a bit of the mango pickle, all my different spices.
00:37:34It's tasting good.
00:37:35I'm so ready for a win.
00:37:37I'm pretty ready to be on the gantry.
00:37:38I would love to be there.
00:37:39And even better, I'd love this masterclass.
00:37:41Oh my god.
00:37:42Time is ticking.
00:37:44But the roti's looking really nice.
00:37:46It's hot.
00:37:47My curry here is looking really nice now.
00:37:49But it tastes like, I would expect like a more southern Indian sweet potato curry.
00:37:53Wood taste.
00:37:54I added some chopped onions to my pickled mussels.
00:37:57Got my pickled guava.
00:37:58And the potty.
00:37:59It's almost like a finishing salt.
00:38:01So, feeling okay.
00:38:03The kitchen is smelling amazing.
00:38:04There's so many incredible dishes being cooked.
00:38:06So, I want to spend my last few minutes really making sure that I've got this flavour dialled
00:38:11in perfectly.
00:38:12This is your shot at immunity.
00:38:1410 minutes to go!
00:38:18Now, what the hell are you meant to do with the guava?
00:38:20That mustard oil is potent.
00:38:24Jeez.
00:38:25The dorsas is really nice.
00:38:28The ice cream is done.
00:38:30Tastes like lassi.
00:38:31I got the cardamom caramel on the side.
00:38:33And I've done the guava chutney to give a bit of a cardamom hit.
00:38:37I'm getting a little bit nervous because there is no such thing as a sweet dosa.
00:38:41This is insane.
00:38:43But Chef Sanjeev, who wakes up every morning and thinks of new recipes, is actually really
00:38:49interested in this dish because he's never had a sweet dosa before.
00:38:52So, if this is a really cool idea and it works out, hello, we can collaborate on a book.
00:38:59Okay guys, five minutes to go!
00:39:01Five minutes!
00:39:02Go, everybody!
00:39:03Good!
00:39:07Oh, that's hot.
00:39:09Alright.
00:39:10I'm feeling pretty good.
00:39:11The lamb is really, really nice and tender because of that yogurt marinade.
00:39:14It should be cooked medium rare.
00:39:15I did put a lot of elements on the plate today.
00:39:17Like a seasoned dal, a couple of sauces and a curry leaf roti.
00:39:20But you know what?
00:39:21I'm actually really happy with all of them.
00:39:24Dun, dun, dun.
00:39:25That is okay.
00:39:26The fritters are going really good actually.
00:39:28They're frying up really nicely.
00:39:29I'm liking the colour I'm getting on them.
00:39:31So yeah, I'm pretty happy.
00:39:32Have a look.
00:39:33And they taste really nice with the chutney and the coconut cream sauce that I've got
00:39:36here.
00:39:36So, the idea paid off and I think that's, you know, made me happy.
00:39:42Whoop!
00:39:43I'm excited.
00:39:44The dish looks how I imagine.
00:39:45Lamb ta-ta, sweet potato crisp.
00:39:48Yum!
00:39:49And then I like turmeric yoghurt espuma.
00:39:52The flavours are good.
00:39:53I think there's like balance.
00:39:54There's a bit of spice.
00:39:56But we'll see.
00:39:58Whoo!
00:40:00Don't let it off, man.
00:40:02Buns are coming out.
00:40:03Perfect.
00:40:05Feeling good.
00:40:05Just pushing through for the last part.
00:40:08Everything's kind of coming together right at the end.
00:40:10My shu buns, they're golden brown.
00:40:11They're holding their shape.
00:40:13And they look beautiful and crunchy.
00:40:14So now I need to construct the shubhaji.
00:40:18Oh, I got it.
00:40:21I was going to be embarrassed if I had to get you open and just, yeah?
00:40:24Got the spicy, sweet, tangy tomato curry.
00:40:26That really sweet, tangy guava chutney.
00:40:29And the, like, tangy, cool yoghurt.
00:40:31So it's different textures, heats.
00:40:32And that's what I love about Indian food.
00:40:34Do I put salt in that or just look in it?
00:40:36I've done a dish that's outside the box,
00:40:38using Indian flavours in a new way.
00:40:40So I really hope that I've done enough to get a shot at the immunity
00:40:43and the masterclass from Sanjeev.
00:40:46Oh, no.
00:40:47We made it mass.
00:40:49Big flavours, big finish.
00:40:50One minute to go.
00:40:53Oh, my God.
00:40:56How many to go?
00:40:57Come on, Brady boy.
00:41:01Oh, come on, bro.
00:41:03I want my grill from home where I can put it up.
00:41:05All my other elements are now done.
00:41:08A sweet potato puree, cold yoghurt rice, pickled guava, and onion bhaji strand.
00:41:15But I don't know whether this lamb is slowly cooked.
00:41:18I have no time left.
00:41:20I need to plate this up.
00:41:22Just hope that lamb is perfectly cooked.
00:41:24Oh, my God.
00:41:25I need to hustle.
00:41:26Where's my sauce?
00:41:27Time's up in 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.
00:41:41That's it, everybody.
00:41:43Well done.
00:41:44I did it.
00:41:46I had it good.
00:41:47I think I did okay.
00:41:48Let's go.
00:41:50Ooh, look at you.
00:41:51Let's go.
00:41:53How'd you go?
00:41:56We got it.
00:41:57We got it in the end.
00:41:58It's a lot of work.
00:41:58Oh, it smells so good.
00:42:01Wow.
00:42:05The first dish we'd like to taste belongs to Petro.
00:42:16Oh, look at that.
00:42:18Good plate.
00:42:20Oh, thanks.
00:42:21Good tray.
00:42:22Giving good plate.
00:42:24Petro, what have you made?
00:42:27I made spiced lamb cutlets with a sweet potato and coconut puree and some pickled guava.
00:42:35Righto.
00:42:36We're going to rip it now.
00:42:59If this was a plate in a restaurant, would people order it?
00:43:10I think they would order it a lot.
00:43:13Lamb is perfectly cooked, spiced well.
00:43:17The puree with the guava.
00:43:20There's a kick to guava that's there.
00:43:23The sweet potato and coconut working really well.
00:43:27With that zing coming from guava mixed with pickle.
00:43:32The rice.
00:43:33There's a little bit extra crunch that has gone in there than what I would like.
00:43:40But other than that, open your restaurant, serve this dish.
00:43:45Petro, it's just another quality dish from you.
00:43:49The lamb is cooked so nicely, mate.
00:43:51So nicely.
00:43:53The sweet potato puree.
00:43:54It is delicious.
00:43:56It's smooth.
00:43:57It's velvety.
00:43:58It's well rounded.
00:43:59And I love the guava pickle as well.
00:44:02We're on a hot streak and I just continue to do exactly what you're doing in this competition.
00:44:08Thanks, Petro.
00:44:15Next dish we'd love to taste is Emily.
00:44:21This is one of the most beautiful and delicious desserts I've made, I think.
00:44:27Hello.
00:44:31All elements came together and I'm really hoping that the judges, particularly our special guest, superstar, Chef Sanjiv, loves this
00:44:42dish.
00:44:42Unbelievable.
00:44:44Because he's never had a sweet dosa before.
00:44:48Well, it looks incredibly inviting.
00:44:51What have you made?
00:44:53I made a sweet dosa, a cardamom lassi ice cream.
00:44:59I'm not usually a sweet person and I don't know why my brain went that way, but it did.
00:45:04We're all very excited you've done a sweet because it's the only one today.
00:45:07Oh my God.
00:45:08Wow, this is a sweet dosa with ice cream.
00:45:14Really?
00:45:15But this looks incredible.
00:45:18I actually want to taste it.
00:45:19Let's do it.
00:45:19Yeah.
00:45:52Emily.
00:45:55The tartness in the ice cream, moong dal dosa, and those guava, subtle flavour.
00:46:06This combination, which I don't think anyone of us or you have ever tried before.
00:46:16This is stunning.
00:46:20Yes!
00:46:30Amazing job.
00:46:32I think this is definitely your best dish in this kitchen.
00:46:37Oh, wow.
00:46:38I loved watching you make those dosas.
00:46:41They're just perfect.
00:46:42They've got a little bit of chewiness in some parts and then really crispy on the outside.
00:46:47The ice cream.
00:46:48There is the tiniest bit of iciness in a really good way that, you know, frozen yogurt often has.
00:46:54And it's so refreshing and moorish.
00:46:57I just want to keep diving in more again and again.
00:47:00Emily, that ice cream is so good.
00:47:04And the guava.
00:47:05I just love the texture of that.
00:47:06Jean Christophe, you know, maybe you find a bit of, like, apple on a French crepe thing going on.
00:47:12But this is, like, the Indian version.
00:47:14It's a really fun dish.
00:47:15To have Sanjeev here and to witness something that is, like, totally new.
00:47:21That's what I wanted.
00:47:23Yeah.
00:47:23You know, I wanted him to go back and just say,
00:47:25You should see the stuff that they're doing over there in Australia.
00:47:28It's mad.
00:47:29But, God, it's good.
00:47:30And I feel like this is that dish for me today.
00:47:33It is genius, Emily.
00:47:35Well done.
00:47:35It's so nice.
00:47:38What the hell?
00:47:41Oh, my God.
00:47:43Oh, my God.
00:47:46Okay, next one, please.
00:47:48Anabelle.
00:47:50I've done a lamb tartare with some sweet potato crisps and a turmeric coconut boomer foam on top.
00:47:58Oh!
00:48:01No!
00:48:02I trusted you!
00:48:04You need to mix more.
00:48:06Like a cocktail.
00:48:08Oh, there you go.
00:48:09There it is.
00:48:10Stop.
00:48:11Yeah.
00:48:12Looks beautiful.
00:48:14Executed beautifully.
00:48:16The temperature of tartare is perfect.
00:48:18Goes really well with the crisps.
00:48:20The only thing that I would change is the cut of the meat.
00:48:25Probably a little smaller than that.
00:48:28That's about it.
00:48:29Aaron!
00:48:30I've made moong dal fritters with a tomato and guava chutney and spiced coconut cream sauce.
00:48:38The moong dal fritters, nice, crispy on the edges, soft from inside, seasoned perfectly.
00:48:46Yes, nice and in flavor.
00:48:48You're up.
00:48:49Vinny!
00:48:50I did a barbecue spiced lamb cutlet with some dal and curry leaf roti.
00:48:55I am really impressed.
00:48:57This is not how we would make dal.
00:48:59But the nuttiness in dal, the texture, the balance is absolutely there.
00:49:04What can I say?
00:49:05This is getting very difficult.
00:49:08I know.
00:49:09This isn't normal tasting.
00:49:11Oh, it's just MasterChef Australia, mate.
00:49:13I do this all the time, don't you guys?
00:49:15I'm moving to Australia, mates.
00:49:17Next up is Luke.
00:49:25I'm really happy with this dish.
00:49:27It's got texture, it's got flavor.
00:49:31They told me to swing for the fences and that's exactly what I did.
00:49:35If I got bad feedback today after I just put myself on the plate, I'd be pretty devastated.
00:49:44Well, they look like you've done a lot.
00:49:47Tell us, what is your dish, please?
00:49:49I've made sweet potatoes samosas.
00:49:51And I did a cumin and yogurt sauce, a pickled mango with the guava chutney, and then I did a
00:49:59coconut curry leaf dal.
00:50:17Look, the samosa comes from northern part of India, and there's no coconut there.
00:50:23And your combination of dal with coconut and samosa is something that if you take in India, they'll say, no.
00:50:33But it works like magic.
00:50:37Yes.
00:50:41Nice, crisp samosa, sweetness of sweet potato, chutney and yogurt working really well together.
00:50:50The whole dish comes together as one, and the Indian-ness is standing out.
00:50:57Well done.
00:50:58My favorite thing about your dish was the chutney.
00:51:02It is beautiful.
00:51:03You've got the astringency of the pickle that's naturally there.
00:51:06You've taken the sweetness and the fruitiness from the guava that just connects it to the savoury components in your
00:51:12actual samosa.
00:51:14Thanks.
00:51:15You just relaxed.
00:51:16You had fun.
00:51:17And it's made all the difference, mate.
00:51:18Well done, Luke.
00:51:28Next up, Pat.
00:51:33I'm super proud of the dish.
00:51:35I had to work hard to get it done, but really hope they love it.
00:51:39Because if I was to win today and get immunity in the masterclass with TNG, it would give me a
00:51:43huge boost of confidence, as well as some extra skills that you might be able to use down the track.
00:51:47We never know what challenges is on the horizon.
00:51:49Pat.
00:51:50Yes.
00:51:50What have we got here, mate?
00:51:51These are called my Shoe Bhaji.
00:51:53Shoe Bhaji.
00:51:54Yeah.
00:51:55What's going on there?
00:51:58So we've got a shoe bun with a savoury cracklin, and then we've got a tomato and coconut curry sauce,
00:52:05a guava chutney, onion Bhaji, and a yoghurt and spinach sauce in there as well.
00:52:11I always love to get the onion Bhaji when we go to Indian, so I thought how I could put
00:52:16my spin on it.
00:52:17Sanjeev, have you had anything like this in your life?
00:52:20No.
00:52:21Looks good.
00:52:22Looks great, actually.
00:52:24And it's unexpected.
00:52:25I am actually most excited with this dish.
00:52:29Let's see what the taste is like.
00:52:31Got us excited.
00:52:33Can you back it up with flavour?
00:53:02I would say it does not look Indian, but it definitely tastes Indian.
00:53:11It's crunchy, soft, sweet.
00:53:15It's something that you want to have a second bite of, immediately after you had the first one.
00:53:22It's kind of India's answer to a cheeseburger, because you can pick it up with one hand and eat it
00:53:27really easily, and that's actually what's really cleverly thought out.
00:53:31The shoe bun replicates the sensation of biting into something that's got a very tender crumb and that's a bit
00:53:36sweet.
00:53:37And it's just held everything you've put in there and you've packed it in.
00:53:42When I sink my teeth in, everything is just dispersing and, like, balanced in my mouth.
00:53:49Yeah.
00:53:49Very, very nice work.
00:53:51It's hot.
00:53:52It's lovely.
00:53:54It's sweet.
00:53:55It's salty.
00:53:55You've got everything.
00:53:57So...
00:54:00We're done.
00:54:01Thanks, man.
00:54:01We love you.
00:54:02When you are like this, we're done.
00:54:05Thank you, guys.
00:54:08Thank you, guys.
00:54:10Last class.
00:54:12Well done.
00:54:12Next up, Alyona.
00:54:18I had a lot of fun today.
00:54:20I cooked something really classic, sort of traditional Indian.
00:54:24But once Sanjeev said his wife is Russian, I probably wish I did something more Russian, just with Indian flavours.
00:54:35Because then the judges would have seen something they have not seen before.
00:54:41Alyona, what have you made?
00:54:43I made turmeric dal with tatka, with some curry leaves and caramelized onions.
00:54:50And then I made a crispy vajie and filled fried bread with sweet potato.
00:54:56Philly?
00:54:58It's beautiful colour, by the way.
00:55:20Fritters, nice bite of onion, nice crunch.
00:55:24You made them flat for a reason, because you could dip it in.
00:55:27Dal, nice bite, creamy.
00:55:30The take on paratha or the fried bread is likeable.
00:55:37But I always say this, food is not elements.
00:55:41It has to come together.
00:55:45So does it come together?
00:55:47Yes.
00:55:48But is it the top dish?
00:55:50We'll have to wait.
00:55:52Often when you go and eat amazing Indian, there's so many things on the table.
00:55:57But you will find that things go with each other.
00:56:01And sure, you kind of cross-contaminate a little bit.
00:56:03It's all part of the fun.
00:56:04But unfortunately, it's just not jelly.
00:56:08This one you needed to start with the thing and then build out.
00:56:12It seems like you've started with the things and then built in.
00:56:16It just hasn't come up for you today, unfortunately.
00:56:18All right.
00:56:19Thanks.
00:56:24The next dish we'd love to taste is yours, Caspar.
00:56:29I'm actually feeling really happy with what I put up.
00:56:32I've got my main base curry, which is really rich, coconutty sweet, almost verging on dessert.
00:56:38But then having it with the sharpness of the mussels and the guava pickle.
00:56:42Wow.
00:56:43Wow, look at that.
00:56:44The mussels return.
00:56:45Yeah.
00:56:46I think mine is really unique and showcases the ingredients that are under the mystery box.
00:56:51So I think I've got a good chance.
00:56:54What have you made, Caspar?
00:56:56I've made a sweet potato and spinach curry, pickled mussels, pickled guava, finger millet roti,
00:57:06and moong dal, curry leaf and coconut potty.
00:57:10Wow.
00:57:10Cool.
00:57:13Let's do this.
00:57:41You think this is Indian?
00:57:44Wow.
00:57:48You think you can do anything and call it Indian?
00:58:06You think this is Indian?
00:58:10You think you can do anything and call it Indian?
00:58:14No.
00:58:15You think because it's MasterChef Australia, you can do anything?
00:58:19Yes.
00:58:24I'm glad you did it.
00:58:26This is brilliant.
00:58:32Well done.
00:58:35Pickled mussels with this nice crunch of onion, very refreshing, very different.
00:58:40We would not do it in India, but I think we can take this back.
00:58:46Curry executed really, really well.
00:58:49It goes really well with this finger millet roti, executed very well again.
00:58:55And that guava, it's very different.
00:58:58It's a ribbony kind of a feel.
00:59:00That spiciness, tanginess to it.
00:59:04And all the things worked well together.
00:59:08This is what India is.
00:59:11Kasper, I also want to slap the table, but I've got two men here doing it.
00:59:15So I'm just going to do this because it's so delicious.
00:59:18There are so many flavours going on here in complete harmony.
00:59:24Tang from all of those pickly elements.
00:59:27Curry is beautiful.
00:59:29It's sweet.
00:59:30It's decadent.
00:59:31And then your finger millet roti, that is the benchmark for me now.
00:59:35I think this is your best dish yet.
00:59:38Oh, everything, the flavour is at 15 out of 10.
00:59:43But yet, when you put them all on that beautiful millet bread, you can taste each and every element
00:59:51in total harmony.
00:59:53That is some serious, serious cooking.
00:59:56You are unbelievable.
00:59:58Come here, I need to give you a kiss, by the way.
01:00:01Sorry.
01:00:02God damn it.
01:00:03I'd like to follow.
01:00:04I don't know what to do.
01:00:05How about this one?
01:00:10There's so much conviction in this, in what you've put together.
01:00:13Everyone else has said everything, so I hope you like my dance moves.
01:00:18Well done, Casper.
01:00:23What a man.
01:00:25What a man.
01:00:26Good stuff, Casper.
01:00:32Sanjeev, how do you reckon they went?
01:00:33I was expecting the best, but they all exceeded my expectations.
01:00:40This is what makes MasterChef Australia the best food show in the world.
01:00:45Take that.
01:00:46Woo!
01:00:49It has been, for all of us, a true privilege.
01:00:52So, all of you, put your hands together for Chef Sanjee Kapoor.
01:00:58Yay!
01:00:58Woo!
01:00:59Woo!
01:01:02You made our jobs really hard today.
01:01:05There were some extraordinary dishes.
01:01:07Vinny, Pat, Luke.
01:01:10Not only did you bring the Indian flavours, you knocked them out of the ballpark.
01:01:13Great job.
01:01:18However, there are two dishes that we couldn't stop thinking about.
01:01:29Casper.
01:01:31Every element on your dish was harmony.
01:01:34Your sweet potato curry, the pudi, and the finger millet roti was outstanding.
01:01:40Your best dish yet.
01:01:44Emily.
01:01:46Your dish was genius and unexpected.
01:01:50I know.
01:01:52Not even Sanjeev thought he would get a dish like that today.
01:01:55Your spice lassi ice cream and moong dal dosa was a boss move.
01:02:01Well done to both of you.
01:02:04But, one of you epitomised the boldness, balance, and complexity of Indian cuisine.
01:02:12Your muscles were the perfect flex, Casper!
01:02:20Congratulations, Casper.
01:02:22You did us proud in front of one of the most celebrated chefs in the world.
01:02:27You'll be safe up on that gantry tomorrow.
01:02:29And welcome to the top eight.
01:02:31Good night.
01:02:32Great run.
01:02:33Good night.
01:02:33Good night.
01:02:34Good night.
01:02:34Good night.
01:02:35Good night.
01:02:36Tomorrow night, even an elimination cook comes with perks.
01:02:42Top dish will win a $10,000 travel voucher to taste the world.
01:02:50What?
01:02:51I would love to have that $10,000 travel voucher.
01:02:54You feel a little left out up there?
01:02:55I think the FOMO just went through the roof there.
01:02:57Would I trade this for a chance at 10k?
01:03:00Well, I am going to give you the choice.
01:03:02Whoa!
01:03:05But if you cook, you will forego your immunity and you'll be at risk of elimination like everyone
01:03:11else.
01:03:12The FOMO is real.
01:03:16Um...
01:03:17Whoa.
01:03:18This is going to be good.
01:03:20It's going to be good.
Comments