- 13 hours ago
MasterChef Australia 2009 Season 18 Episode 45
Category
đ„
Short filmTranscript
00:00.
00:14Oh, yeah.
00:16Oh, wow.
00:19Interesting.
00:21Oh.
00:23Portugal.
00:24Oh.
00:25Back around the world.
00:26Get upstairs, mate.
00:28Get out of here.
00:29Good luck, guys.
00:33Walking into the kitchen today,
00:35and there are five countries.
00:38There's Italy, Vietnam,
00:40Portugal,
00:40Japan,
00:42Sweden.
00:43Sweden!
00:45So I'm very excited to see what we're in for today.
00:49Ooh, ooh.
00:50Morning.
00:50Ooh.
00:52Today we've brought you some truly wonderful ingredients.
00:56Ingredients so unique,
00:58you'd travel the world for them.
01:01This is what makes me so passionate about food.
01:03It's how we explore and connect with different cultures
01:06and cuisines around the globe.
01:08Each of these ingredients represents a country.
01:11They're loved by locals
01:13and have a huge influence on their country's cuisines.
01:16Ready to find out what you're working with today?
01:18Yeah.
01:19Yeah.
01:21Ooh, what's Italy got?
01:23What does that vinegar say?
01:25It might be matcha and hojicha.
01:28From Italy, we have bataga.
01:31It's a cured, salted mullet roe,
01:33and it has a 3,000-year ancient history in the Mediterranean.
01:39From Japan, we have sancho pepper.
01:45Sancho pepper.
01:47A fragrant spice known for its citrusy aroma
01:51and a slight tingling sensation on the tongue.
01:57From Vietnam, we have banana blossom.
02:01Banana blossom has a subtle, sweet, bitter flavour
02:05and an unusual flaky texture.
02:10From Portugal, we have aliera sausage.
02:14This is a traditional smoked sausage
02:17made with cooked, shredded meats.
02:20Cooked, shredded meats.
02:22And from Sweden and across Scandinavia,
02:25we have juniper berries.
02:29Mmm.
02:30Mmm.
02:32These have a sharp piney flavour with woody notes
02:36and have been used since the time of the Vikings.
02:40Ba-la-la.
02:42Like, has anyone used these ingredients?
02:47Oh, wow!
02:50No-one has used any of these five ingredients
02:53from around the world.
02:56Whoa, this is gonna be good.
02:58Very level playing field.
03:00Or bad.
03:01You have 75 minutes to cook a delicious dish
03:05that features one of these ingredients.
03:08You'll find all these ingredients in the pantry.
03:11The garden is also open.
03:14Unfortunately, the least impressive dish
03:16will see its maker eliminated from the competition.
03:21But we want you to aim for the top.
03:25So we're giving the dish of the day a huge prize.
03:29You ready for it?
03:32Top dish will win a $10,000 travel voucher
03:39to taste the world.
03:41Oh, my God.
03:43Thanks to Trafalgar Tours.
03:45What?
03:46That is, like, literally the prize to win.
03:49$10,000.
03:49That will get you so far.
03:51I would love to have that $10,000 travel voucher
03:54to experience the world of food
03:56and to learn more about these dishes that I'm cooking.
03:59$10,000?
04:00Now, Caspate, you feel a little left out up there?
04:03Yeah, I think the FOMO just went through the roof there.
04:06Would I trade this for 10K?
04:10Like, a chance at 10K?
04:11I don't know.
04:11Like, I like this.
04:12Well, that is the question.
04:15Because I am going to give you the choice.
04:17Oh!
04:29You can choose to cook today
04:31and be in the running for that $10,000 prize.
04:36But if you cook, you will forgo your immunity
04:39and you'll be at risk of elimination like everyone else.
04:48No, don't be silly.
04:50Nah.
04:52We'll stay up here.
04:52We'll stay up here.
04:53Oh!
04:54Really?
04:55No, no, Caspate, you are staying safe on the gantry, mate.
05:01All right, guys.
05:03Massive stacks today.
05:06Locking and good luck.
05:09Because your time starts now.
05:13Come on!
05:14Let's go!
05:16Don't get in there, mate.
05:17Come on!
05:22I'm like a deer in headlights.
05:24There's ingredients up the front.
05:25I haven't even heard of most of them before.
05:28But I have had the odd gin in my time.
05:30And I do know that it uses juniper berries,
05:32from what I've heard.
05:33So if I can put two and two together,
05:35that's the flavour I'm looking for.
05:37And I feel like I can do something with that.
05:41Hm.
05:41OK.
05:43I have eaten banana blossom when I was in the Philippines.
05:49I know that it takes on flavour really well.
05:51So I'm leaning towards using the banana blossom.
05:54Let's go, Em.
05:56And cooking up something really nice.
05:58I think most likely Filipino.
06:01Oh, dear.
06:01I've made a mess.
06:02I'm sorry.
06:04Today I've chosen to cook with the juniper berries.
06:07It's an ingredient that I am semi-familiar with the taste profile.
06:10I'm thinking if I can pair that in a sauce with it,
06:14that might pair really nicely with the gay meat.
06:21I am ultra-excited for this,
06:23because there's so many layers to what's about to unfold out there.
06:27Yeah, yeah.
06:27I mean, none of our cooks had used any of these ingredients at all.
06:33At all in their cooking,
06:35which really blows my mind, to be honest.
06:37But I also feel like it's a sign of a good cook.
06:40It's what gets my juices flowing.
06:42It's also one of those things that's so great when you're actually travelling.
06:45You know, when you go to a market, you stay somewhere,
06:47and then you get to take home ingredients that you haven't used before
06:51and experiment with them.
06:52So think about how much fun it is.
06:54Yeah.
06:55If they can cook like that, that'd be amazing.
06:58The thing that's so different about Elimination today
06:59is that there's not just a bottom dish, but there's a top dish.
07:03Yeah.
07:03I think that push-pull effect of the prize and it being a Black Apron Day
07:07is an interesting one because I think it'll help them not cook with fear.
07:11Yeah.
07:12I think they'll cook with a little bit more enthusiasm
07:13because there's that prize as an alternative ending.
07:17Yeah.
07:17I would have assumed Casper will say,
07:19well, you know what, 10 grand, why not?
07:21Yeah.
07:22And it shows that it's still a very hard competition, you know, where we are today.
07:27Well, I can't wait to be taken on an adventure with these dishes that they create.
07:31Same.
07:31Should we go check them out?
07:32Yeah.
07:35Ah, I feel good.
07:37This is a cool challenge.
07:39I like cooking with stuff that I'm not super familiar with.
07:42I think it's really fun at this point in the comp.
07:44Today I'm cooking with Bataga from Italy because I love sort of funky, umami, fishy flavoured things.
07:51So I'm going to try and lean into that.
07:52So I'm going to do like a whipped Bataga and then do a glazed charred octopus tentacle on top
07:58and then like a beautiful zingy salsa verde.
08:02I feel like charred octopus, something like creamy and like fishy and umami
08:06and that's kind of like what that smells like.
08:10Um, yeah, so that's where I will go leaning to the sea today.
08:14I think today's going to be a tough one because I've never made this dish before
08:18and I have never cooked with Bataga before.
08:21So I'm going to do a relatively simple dish and make sure I can execute all of the flavours and
08:25hit the breathe.
08:27I'm going to pressure cook the octopus to cook it initially
08:31and then finish it on the hibachi to get that beautiful char.
08:34And for my whipped Bataga, I'm kind of picturing like a tarama salada, but more with like Spanish flavours.
08:41So I will follow the process for an ajo blanco, which is a white sauce made from bread and almonds
08:49blitzed with sherry vinegar and a little bit of garlic and some salt.
08:53And then I'll whip the Bataga through that.
08:56I'm like loading it with Bataga.
09:00Because I do not want to miss the brief today.
09:03I want to make sure that that tastes like Bataga.
09:10It's like subtle.
09:11I want it a little bit more zingy and like Bataga forward.
09:15So I'm just trying to work on that now.
09:17I feel good.
09:19Yeah.
09:19I feel good.
09:26Juniper grows everywhere in Estonia.
09:28So it's really connecting me back to home.
09:31So I'm kind of going like dessert route.
09:34I think I'm going to make juniper berry ice cream with some berry coolie.
09:40And I'm going to make a twill with juniper berry powdered sugar on top.
09:47I know it's going to be complicated to get that really florally piney juniper flavour right.
09:55If I'm going to push it too hard, it's going to be bitter.
09:59It's going to feel like you're eating a Christmas tree.
10:01It's just not going to be pleasant at all.
10:04If I want this $10,000 Trafalgar voucher, I have to nail that perfect tartness
10:11that will support that sweet but piney peppery ice cream.
10:17I'm thinking like blackberry, blackcurrants, raspberries.
10:21I'm going to make blackberry coolie.
10:24I'm going to make macerated berries with some liqueur, chambord, maybe a little gin in it.
10:31Just added a little bit of sour cream in my ice cream to get a little bit of that tang
10:37as well.
10:37It's just the flavours that I love.
10:39So hopefully that's going to help me today to get the top dish.
10:44OK, guys, keep flying. You've got 60 minutes to go.
10:49Keep hustling, guys. Looking good.
10:52Let's go, Am.
10:55I've got the Bataga today and I'm trying to make a seafood pasta but with a little bit of pizazz.
11:02So I'm going to try and make a handkerchief pasta that hides the seafood underneath.
11:05And I'll be sitting on a bed of silken tofu that's got the Bataga through it, some prawn head oil.
11:10I've always loved Italian food and if I win that voucher, the first place I'll probably go to is Italy,
11:16so...
11:19I am using the alqueta today.
11:22It's a Portuguese sausage. I've never used it before. I've never tasted it before.
11:27But I'm going to be pairing it with octopus.
11:29Then I'm going to make her white bean dip.
11:33The goal is to stay safe but having the prize from Trafalgar, that $10,000 voucher,
11:39that would be an absolute dream.
11:44I'm feeling pretty good.
11:47Definitely not the ingredients that I'm super familiar with but you know what?
11:51I'm just going to stick to my roots.
11:53So today I have chosen Bataga from Italy.
11:57Shock.
11:58Shock.
11:59But you know, I just thought I'm not really super familiar with it so at least I can come up
12:03with some flavours that will probably go together with it.
12:06I'm definitely feeling a little bit uneasy about having to use a Bataga today.
12:10I feel like, you know, when we haven't used this ingredient, it's very difficult to make an ingredient shine.
12:17And being at the pointy end of the competition, everyone now is really, really good.
12:21So it often comes down to the finer details. It's just like added stress.
12:29I'm just thinking as I'm going. I'm thinking some form of stuffed pasta like a prawn ravioli or an agnolotti.
12:37We'll see.
12:39I've got my pasta dough done. Now I'm just thinking how I can layer this Bataga throughout my dish to
12:45actually make it taste like Bataga.
12:47I'm thinking about putting it in between my pasta layers as I'm laminating it so it actually has some Bataga
12:52in the pasta as well.
12:54But I want to do a tester on that.
13:01That's a smart way to use it.
13:03Yeah.
13:03Does that look okay?
13:05Like, it looks alright.
13:07Yeah.
13:08Let's see if it actually makes a difference, so.
13:12It does look cool. You can definitely see it in there.
13:14You can see it, like, streak through.
13:22As I taste this dough, I literally cannot taste Bataga at all.
13:26It's making zero difference.
13:31I don't know.
13:37I'm definitely feeling very stressed because I don't have a clear dish idea.
13:41Let's do this pasta.
13:46If I can't figure out what I'm making, this could be my last day in the Muscle Chef kitchen.
13:55These are new ingredients to all of you. Make sure you taste as you go. 45 minutes left!
14:02Good job, guys. Doing great so far.
14:15Going by feel right now.
14:16So I have chosen the banana blossom, and I'm going to make a Filipino fresh spring roll.
14:23Filipino fresh spring roll is basically a spring roll that has a crepe-like pancake as the wrapper with banana
14:30blossom, pork, prawns inside.
14:32I've never actually made this before, so this is a really interesting thing.
14:36Sometimes you have to cook based on memory.
14:39I've had this dish when I was in the Philippines with my partner, and it was so delicious.
14:47Hopefully I can deliver today.
14:49I want to really get that 10 grand powder if I can.
14:51But yeah, definitely, I've got to make sure that I stay in the game.
14:54I think it's more important to make sure that you perform as well as you can to stay in the
14:58game first.
14:59I'll definitely be tasting as I go, and making sure that I put as much flavour as I can into
15:04everything that I'm cooking today.
15:09Today I'm going to do a barbecue kangaroo loin on the hibachi, and it's going to have a juniper jus,
15:17and a pom puree, and some gin pickled beetroot, as well as some charred asparagus is the plan.
15:25The first thing I want to get onto today is the sauce.
15:27It's kind of the thing that is going to carry that main juniper flavour.
15:31So at the start of my sauce, I get the kangaroo tail bones and beef bones into one pot, and
15:37in another pot, I'm getting mirepoix.
15:39I've got some grapefruit peel in there, pepper berry, and some juniper berries, and that's just cooking down slowly.
15:47I've been fairly comfortable with sauces throughout the competition, but the team challenge with Jean Christophe really showed me some
15:52new skills,
15:53which I want to show today.
15:56With this dish, even though it's food that I've cooked similar dishes in the past, using new ingredients that I've
16:02never used before,
16:03and a few new techniques, I think it'll show another side of me, and show that I'm developing in the
16:08competition.
16:12Eyebrows are overrated, right?
16:18I still don't really know what my pasta's going to be.
16:21My filling's going to be prawns, some parsley, some lemon zest in there, and maybe some bittaga as well.
16:30I'm going to make, like, a prawn shell sauce with bittaga in that, folded through.
16:34I'm trying to infuse the bittaga in some oil so I can fry some breadcrumbs in it.
16:38See how it goes.
16:40Yeah, it's definitely a work in progress, this dish, yeah.
16:44I'm still not feeling very sure about what I'm making.
16:48So, what's this going to be? This?
16:50I'm definitely starting to stress a lot.
16:53I feel like, especially cooking an Italian dish, I should be absolutely smashing this, and I'm not feeling that way
16:59right now.
17:01Come on, buddy, boy.
17:04Today, I'm going with the juniper berries.
17:06I think in terms of the dish, the only thing I'm not there is juniper berries.
17:10Absolutely no idea how this will go, but I think that's part of the fun.
17:13I'm going to be cooking a dish inspired by the only juniper thing I've tasted, a gin and tonic.
17:18My dish has got a few elements. I'm going to do a gin and basil granita.
17:22I'm going to serve it with a gin and blackberry sorbet.
17:25I'm going to do little pieces of cucumber.
17:28I'm going to do a little sherbet on the side of raspberry sherbet.
17:31The first thing I want to get done is I want to get my sorbet and granita in the blast
17:34freezer as soon as possible.
17:35Into my granita today, throwing basil, sugar syrup.
17:38I'm also throwing in a few juniper berries into my granita to just reinforce that juniper flavour.
17:43I'm putting it in the blender with some gin.
17:47Then I put my sorbet on, so I'm happy with that.
17:49My granita is in the freezer, it's setting.
17:52Into my sorbet I'm throwing in blackberry.
17:54I'm not putting gin into the sorbet because I won't set properly, it might turn a little bit icy.
17:58So I'm just throwing in a lot of juniper berries and just blitzing them up nice and fine.
18:02The most exciting part of this dish is the sherbet idea.
18:05I'm pretty fired up about it.
18:07The idea is that I create this sherbet with bicarb, citric and a bit of icing sugar.
18:11And when you put it in your mouth and you get a reaction and it kind of fizzes in your
18:15mouth, just like the tonic in a gin and tonic, it's a fun idea and I hope the judges can
18:21appreciate that.
18:23Those creative disses should be on the go! You've only got 30 minutes to go!
18:27Woo!
18:29Let's go guys, keep pushing, it's looking great.
18:35So I've chopped up the banana blossom and I've cooked it with some of the garlic, the ginger and the
18:41shallots and the onion.
18:42And basically I've added in some of the water chestnut and carrot for texture and also the pork and the
18:49prawns and make sure that the spring roll filling is all dry.
18:51Yeah, it's going fine. I just need to make sure that I get the filling done and I don't make
18:56it too wet.
18:58If not, it's going to soak through the pancake butter and that's something we don't want.
19:04Emily, I've seen you've chosen the banana blossom.
19:07So what are you making?
19:09So I'm making my own rendition of Filipino fresh ring rolls and they use the banana blossom in it as
19:15one of the main fillers.
19:17What else is in there?
19:18Water chestnut, prawns and some pork mince.
19:21Do you think you're featuring the banana blossom in it?
19:24Um, I think because banana blossom is a central part of this dish, then I think I'm featuring it as
19:30much as I can.
19:34Just make sure the banana blossom doesn't get lost with all those other filling ingredients.
19:38Okay. The aim of the game.
19:40Good luck. Thank you.
19:44Feeling a little bit stressed?
19:47Um, so I'm thinking about what else I can do, um, to add more flavour into the dish itself.
19:54Um, so, you know, you've got to think on your feet right now.
19:57If my dish doesn't sing of banana blossom, I could be the one that's the lemonade today.
20:13So right now I've peeled my prawns, I've cooked my pippies and my crab.
20:17So that's the seafood element.
20:18Um, all I've got to do now is work on my prawn head oil with the bataga, do the silken
20:22tofu as the base, and then make my pasta.
20:30OK, puree's good.
20:32Sausage, done.
20:33Almonds, done.
20:35Charred or grape salad, that's done.
20:39I've got to pickle my octopus.
20:42It's all coming together.
20:49Poe's worried that I'm not going to be able to feature the banana blossom enough.
20:54Banana blossom itself doesn't have much of a flavour, um, so it's about making sure that there's enough texture in
21:00there of the banana blossom.
21:01So basically my aim is to fry up the banana blossom so that there's a crunch element as well.
21:08I'm hoping that they will be enough to actually feature the banana blossom in my spring roll.
21:1420 minutes left, everybody!
21:24OK, I can see a lot of adventurous dishes out there.
21:27I'm going to give our contestants a bit of praise here because they've never used these ingredients before.
21:33You know, like, this is going to take a lot.
21:35I'm going to start with Emily.
21:36She's doing a Filipino-style spring roll.
21:38She's chosen banana blossom as her ingredient, but then she's got pork and prawn.
21:43And I'm just worried about the flavour.
21:45It sounds like it's going to be really hard to differentiate the banana blossom from the other ingredients.
21:49Yeah.
21:51Vinny's doing a prawn-filled pasta.
21:53He's thinking, you know, will it be ravioli or will it be anglinotti?
21:56Then where it gets interesting is the application of the bataga because he hasn't worked bataga out.
22:01He just needs to get the thing done.
22:03And I feel like now this dish should firm up.
22:07Yeah.
22:07There should be a finish line.
22:08You should know how your chosen ingredient is going to react with others and make a smashing dish.
22:13Yes.
22:16My octopus is just releasing slowly from the pressure cooker.
22:22My whipped taro is just in the fridge.
22:24I'm just getting onto my salsa verde.
22:27So, yeah, we're on track.
22:28Today I'm making a salsa verde to put on top of the octopus and the whipped bataga.
22:32So, I'm using parsley and mint and basil, capers, some shallot, some chilli, red wine vinegar, some lemon, and I'm
22:40using some of the bataga in the place of an anchovy.
22:43I just want this to add, like, some brightness and some acidity and some herbaceousness to the dish.
22:48I'm opening my pressure cooker and my octopus looks cooked.
22:52And then I just want to finish it on the hibachi just to get a little bit of char and
22:55smoky flavour into it.
22:57While the cook's going well, my only concern is just getting that bataga flavours, like, really amped up.
23:05So, juniper ice cream's done.
23:08I'm making tuile, made my coulis, and I have this beautiful powder that's going to give this nice aroma of
23:15juniper berries when you kind of crunch into it.
23:20Trying to piece it all together.
23:23So, I'm trying all these elements together.
23:27Definitely a lot of juniper.
23:28I'm tasting it and it just brings me back home.
23:31It really gives that nice, woody, kind of herpy, piney sort of situation.
23:36It's like a beautiful misty forest where these juniper berries are coming from.
23:41It just takes me home.
23:43Even with my plating, I want the judges to look at the dish and be transported.
23:49There's a lot riding on this today.
23:52It is elimination day.
23:55There is potential for a top dish, but there's also so many memories of home.
23:59So, I really, really hope I can do well today.
24:08Uh, yeah, I'm okay at the moment.
24:10I think there's enough richness in my dish with my juniper sauce on puree.
24:14And the kangaroo, obviously, is really meaty, so it needs an element that's going to be really fresh and break
24:20through that.
24:20So, I'm going to pickle some beetroot using gin and more juniper berries.
24:24I'm also going to have some spring onion mayo to dress the asparagus.
24:28Give it that fresh hit.
24:30There's a huge amount of elements going on today.
24:33I need to, obviously, cook this roux.
24:36Kangaroo loin can be extremely hard to cook.
24:39So, you have to keep it on the rare side and really keep your eye on it.
24:44I've still got to finalize my sauce.
24:48Tastes really good.
24:50So, yeah, a lot of hard work and multitasking.
24:52But if I can get every element on the plate, I think it's going to be really good.
25:00I feel like I'm doing well for time.
25:02I've got my sorbet on, so I'm happy with that.
25:03My granita is in the freezer. It's setting.
25:06So, I've put the juniper berry in the granita and the sorbet.
25:11I've had an idea to do a tuile.
25:12I've got basil in the granita, and I feel like I want to double down on that a little bit
25:16by chucking some basil in the tuile.
25:18So, because I have a ginning tonic, I like a bit of basil in it.
25:21This dish today is theatric. It's got the sherbet. It's now got a basil leaf in the form of a
25:26tuile.
25:26So, it's going to be a fun dish, and I hope it all works together.
25:33Ten minute to go!
25:35Come on, everybody! Come on!
25:36Come on, guys. Stop fighting up.
25:52I'm feeling very overwhelmed.
25:54I'm trying not to let it show, and I'm just trying to push on to try and get a dish
25:59up.
26:02You're not doing the vittaga in the dough?
26:05It didn't really make a difference.
26:07Yeah. You can't taste it.
26:08And just grate it on the top anyway, I guess.
26:10Yeah, I'll grate it.
26:11It's way too late to come up with something extravagant, so I'm just going to keep it simple and trying
26:16my best to make that vittaga shine.
26:19Vinny, you made some decisions?
26:21I have to, so yeah, we've made some decisions.
26:22What do we got?
26:23At this rate, there'll be ravioli.
26:26My feeling's going to be cut up prawns, bit of my prawn reduction there, and then the crispy vittaga all
26:31in there.
26:32And then some parsley, a bit of lemon zest in there too.
26:35I'm just doing a really simple sauce, like a brown butter sauce, a bit of lemon zest in there.
26:40You know what the best thing is? You've worked out vittaga.
26:43Yeah.
26:43The unfortunate thing is, it's taken you...
26:47An hour.
26:48An hour to do so.
26:50Yeah.
26:50And that's really, like, put you under the pump.
26:53Yeah.
26:54Time is not on your side right now.
26:55No, not at all.
26:58I'm definitely not feeling great.
27:03At this point, I really have absolutely no time left, and I don't even know if this dish is going
27:08to be good enough to get me through today.
27:10Lot to do.
27:20Prove you belong in this competition!
27:22Five minutes to go!
27:23Here we go! Come on!
27:25Come on guys, final push!
27:37I've got all my elements surrounding me. I need to start wrapping it up and plating up right now.
27:41I have a very beautiful little crepey pancake going on.
27:45I'm adding in my pork and prawns filling mixture.
27:50And I'm putting in my beautiful little crispy banana blossoms, and then I'm wrapping it up, and they're coming together.
27:56And they're not tearing apart, so they look quite beautiful.
28:00I know that I really had to force myself to think of a way to bring the banana blossom out
28:05a little bit more.
28:06And I'm just hoping to go, is this going to be enough to cool me through today?
28:11What do I need?
28:12I need to get a grip.
28:15Cutting into the roux, it looks perfect.
28:20It's really nicely crusted on the outside, and the inside is really rare.
28:25Looking at my sauce, it could be the best consistency sauce I've ever made.
28:29It is, like, really thick and glossy and luscious, so I'm just hoping that that juniper berry flavour is strong
28:35enough in there.
28:38I'm starting to get some very good feelings happening here.
28:42Everything's kind of coming together at the right time.
28:45All that hard work is paying off, and each element's kind of starting to land.
28:51It's down to the wire, 30 seconds to go!
28:54All right, guys, finish it up.
28:57Come on, little guy.
29:03Here it is, ten!
29:05Five, eight, seven, six, five, four, three, two, one!
29:15That is it, everybody!
29:19Are you OK?
29:21It's a dip!
29:22Juniper!
29:23Well done!
29:26I'll see you next year.
29:28No!
29:29No!
29:30Really?
29:31I don't know.
29:32That was not my finest work.
29:34Vitago is, like, deceptively hard to make shine.
29:42We'd love to taste your dish.
29:44Aljona!
29:46I really enjoy my cook, and I'm really hoping the judges are going to love the flavour and understand where
29:55this dish truly came from.
29:56Mmm!
29:59Aljona, what have you made?
30:02I brought you a little taste of Scandinavia.
30:05So it's a juniper ice cream with some blackcurrant coulis, blackberry and raspberry macerated berries, and the twill that's been
30:15dusted with juniper icing sugar.
30:18In the little bowl is just my home.
30:33Unatomïżœous
30:37Aljona, you are definitely a contender for the $10,000 Travel Prize.
30:49when I eat it I feel like I am in the forest it really takes me there because the juniper
30:56has that medicinal pine flavor it stands up against those beautifully macerated berries
31:02and the way that the ice cream just carries it because of that fat content is just divine
31:08oh gosh thank you Sophia you remind me of home that like morning with the freshness of them by
31:15any things yeah yeah I haven't been I've never been but you know you just took me there a little
31:19bit so thank you thank you Eliana the ice cream is exquisite it's got a bit of a medicinal flavor
31:29and you've also managed to balance the berries with it really really well it's absolutely fantastic I
31:36mean the way Sophia described the dishes I don't think I have to say more I actually think that
31:43this was such a smart idea like garnishes can so many times be overused in there for nothing but
31:49it really gave a link to that place in that moment and then that dish was the thing that tied
31:54it all
31:54together you could be going on holiday oh my gosh that feedback is incredible I am so glad that they've
32:07been transported you're up Annabelle Annabelle what have you made I have done a barbecued octopus tentacle with some
32:28whipped bataga and a salsa verde this is an interesting one Annabelle the puree it's really tasty your octopus is
32:55cooked beautifully and then your salsa
32:58verde it's well seasoned it's got that acidity but because it's so powerful when I have everything
33:07together I definitely cannot taste bataga it's only when I'm spooning a bit of that puree and having it
33:14by itself that I can taste it a little bit at the end you do get a little bit of
33:20the bataga but that is
33:21it this is a tasty plate of food but I feel like it's kind of a pretty safe dish you
33:28know see I'm a bit
33:30different to everyone else I can taste the bataga because I'm I don't eat eat it much but I kind
33:36of
33:36just feel a little bit like it's okay you know okay thank you Annabelle
33:47an okay dish you can't be putting okay dishes up at this point in the con I definitely think I
33:55could
33:55be the one going home today and that's like a really scary thought okay please next one Pat
34:15I'm super excited to serve this dish to the judges I am nervous cooking with an ingredient I've never
34:21cooked with before but as far as the sauce is concerned it's something I'm really excited to serve
34:30Pat you've used juniper berries tell us what have you made I've named this dish juniper root I've
34:37barbecued the kangaroo and I've done a pomme puree some barbecued asparagus pickled beetroot in gin and juniper
34:45and then juniper sauce okay we're going to test your dish
34:56it's like butter
35:24Pat it's fantastic
35:31how can you not be perfect look at this so won't you so lovely so shiny but it is super
35:40be tasty have you
35:41go passport make sure you keep that lady because I've got a good feeling that you could be a lucky
35:48winner there thank you for making juniper jus on brew a thing it was so so so delicious the room
35:57was
35:57like a butter when I cut through it such stunning work on her body oh the sauce Pat the sauce
36:04it's so
36:06good truly but I think the clever thing you did was choose room over anything else in that pantry to
36:13pair with juniper
36:15mate that is right up there that is right up there the cook on every single element is elite let's
36:24see if
36:24you get the voucher it's the last piece of the puzzle well done
36:26well done save some of the prizes for us eh
36:34next dish we'd love to taste is Emily
36:40I feel confident my dish tastes really delicious and it's really nostalgic it's reminding me of like
36:47my travels in the Philippines the only thing I'm really worried about is whether the judges feel I
36:53have featured the banana blossom particularly when there's not much flavor coming from a banana
36:58blossom so I did a fresh Filipino spring roll inside I've stir-fried a banana blossom pork prawns and then
37:07I added some fried banana blossom sauce what is the sauce so I stuck with the Filipino sweet sticky sauce
37:15so it's basically brown sugar vinegar and soy sauce
37:37Emily yep I love a fresh spring roll I love you real syrupy sauce and you're feeling
37:45it's really yum the only problem there's not much evidence of the banana blossom I don't know if
37:57they're featuring at all and the other little problem was with the with the skin it just needed
38:06to be a bit thinner because they were so thick they just sort of started to unravel yeah so they
38:10were quite
38:11loosened a little bit difficult to eat Emily this is a really tasty dish it's really fresh your sauce
38:19is delicious as well I love that little kit of vinegar in there very Filipino but I totally agree with
38:27Poe you've turned your chosen ingredient into a filler instead of a feature as delicious as it is like the
38:36banana blossom may
38:37well not even be in the dish so that's the problem that we have here
38:44it's all good we'll have to see where that leaves Emily thank you thank you
38:48good luck it's a weird feeling because they said that was really flavorful it was a really horrible one but
38:57I haven't hit the brief so I don't know what this means but I hope it's not what I think
39:03it means
39:05next up Aaron I've made a seafood pasta using Vataga I've got some silken tofu on top of that I've
39:14got
39:14some prawns and pippies and blue swimmer crab as well hidden treasures I really love this dish
39:23very modern very you very where you want to go well done thank you petro
39:32alietta sausage with a white bean puree marinated octopus and a great salad
39:41petro too many things on this plate and while it is really tasty it's kind of just this delicious mess
39:50next dish we'd love to taste is Luke's
39:56I chose the Jennifer berries I've done a gin and tonic inspired dessert
40:01so I've done a basil gin granita a blackberry and Jennifer berry sorbet
40:06the basil with fresh cucumber cubes and the raspberry sherbet
40:17oh
40:22Luke intriguing to look at and intriguing to taste
40:26I think it's worked but I felt like the sherbet took it over the edge a bit
40:31I don't know what you guys got but was it really hard it turns yeah intense take me over the
40:37edge baby I loved it I
40:41agree that the sherbet was really intense but it's so much fun to eat I thought the juniper was there
40:47in a really interesting way
40:49Yeah
40:50Yeah
40:51Thank you Luke
40:55Next up Vinny
41:01Looking at my dish I am devastated
41:05This is far far far from my best work I feel like I should have knocked this out of the
41:11park and I just haven't
41:15I'm really worried that this plate of food could be the plate that sends me home
41:37Vinny what did you make?
41:38I made a prawn and bataga ravioli
41:43I can feel and hear in your voice a level of nervousness
41:48Yeah
41:49I'm not very happy with this dish
41:52I feel like I let down myself
41:58Do you feel like this is the last dish that you could have cooked in this competition?
42:07Yeah
42:08You know I just feel like I've come so far with like my finesse and it's just not really there
42:19Mate for your sake I hope this isn't as bad as you're making out to be
42:24Me too
42:28I'll taste your dish
42:51Vinny?
42:54This is not your best dish
42:57You've definitely featured bataga
43:00I love these little fried bataga nuggets
43:04I just think there's too many of them on the plate
43:07Your brown butter is beautiful but it just needs more lemon
43:11You've got beautiful flavour in that filling
43:15The pasta work is nice without being your best
43:21So I don't know where this leaves you mate
43:25In terms of pasta work because I think you are an expert
43:30It's not the greatest
43:33What was clever is not using cream but to keep the brown butter
43:37To them
43:39This is unapologetically bataga forward
43:44But it's not a balanced dish
43:46We'll just have to see where this one lands you
43:48Thank you
43:48Good luck Vinny
44:00Thank you
44:01Today was all about getting those creative juices flowing
44:05We handed you unique ingredients from all corners of the globe
44:11Despite stepping into unfamiliar territory
44:14Some of you absolutely amazed us
44:19Aliona
44:21As soon as your bowl hit the table we were transported
44:25Your use of juniper berry in the ice cream was exquisite
44:28The whole dish was simply divine
44:33Pat
44:35Your juniper roux could not have been more perfect
44:40Two incredible dishes
44:44The winner of the $10,000 voucher
44:50Is
44:54Pat
45:02I have been very lucky to win some prize in the myself kitchen
45:06But $10,000 from Trafalgar is just nuts
45:09Gonna have to get Frankie to the post office to get herself a passport
45:12Cause you know we're going on a family holiday
45:14Well done Pat
45:15Thank you
45:16You are cleaning up in here
45:21With some lesser known ingredients from around the world
45:24You had your work cut out for you today
45:27We weren't just looking for a top dish
45:29We were also looking for a bottom dish to send home
45:34I'll call your name
45:35Please step forward
45:41Vinny
45:43You knew this wasn't your best dish
45:45We could taste the Pataga
45:47However the dish lacked balance
45:51Emily
45:54We enjoyed your dish
45:55But you needed to feature the banana blossom
45:58And that was missing entirely in flavour and in texture
46:05Annabelle
46:05Annabelle
46:07You brought us a simple but tasty plate of food
46:11And at this point in the competition
46:13That's something that could send you home
46:20Three tasty dishes
46:25But each of them with floors
46:32So it came down to the floor that we could not overlook
46:42I'm sad to say
46:46You are leaving the competition
46:52Emily
46:56Emily
46:56I'm very sorry
46:58I'm sorry
47:02I'm sorry
47:03I'm serious
47:03Emily
47:04It has been a privilege and an honour testing your food
47:09Here
47:09Here
47:10In Masterchef kitchen
47:12Thank you
47:36Thank you
47:39I had the most fun and most epic time of my life guys
47:46I'm afraid to say
47:47It's time to say goodbye
47:49Thank you so much
47:50Thank you
47:51Thank you
47:53Thanks dude
47:53You can be super proud mate
47:54Well done
47:55You smashed it
47:56Thank you
47:56Thank you
47:56I've learnt so much in this journey
47:58I love it
47:59I really want to take what I've learnt
48:02And really apply it to help people
48:05Well good luck
48:06Yeah
48:06This whole journey has taught me that
48:11As long as you keep working
48:14Oh crap
48:16I think I'll get there
48:18I'm quite confident
48:19Give it up for Emily everybody
48:22Yeah
48:25Tomorrow night
48:27A special delivery
48:29Sorry I'm late
48:31Could lead to immunity
48:33We want you to create a dessert
48:35Inspired by the flavour of your ice cream
48:37Immunity is up for grabs
48:39At this pointy end of the competition
48:41It's more valuable than ever
48:43So
48:44Something sweet
48:45Will be their saviour
48:47Woah
48:48Holy moly
48:51I think we might have some stiff competition today
Comments