- 4 weeks ago
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00:26Welcome to the MasterChef kitchen today there's
00:29Hibachis on every bench so I have an inkling as to what this challenge could
00:33be I'm pretty excited for it
00:46It's heat week and things are heating up today's challenge is the only thing
00:54standing between you and a guaranteed spot in top six
01:05the challenge is quite simple use the heat of the Hibachi to cook us something
01:11delicious sweet or savoury you have 75 minutes and full access to the pantry
01:19and garden but
01:26we've unplugged the microwaves and the oven and the stovetops have been removed
01:37your only heat source today are the coals in those Hibachis
01:49only the Hibachi for a challenge is nuts honestly I think it's just gonna be chaos
01:57the Hibachi can be your best friend in the kitchen if you treat it right
02:03pay close attention to what you're doing manage your coals and think about the
02:08type of heat you need the best dish will win immunity and join Casper and Annabelle
02:14on the gantry avoiding tomorrow's elimination challenge your time starts now
02:21come on
02:23let's go guys
02:24you gotta think
02:28you gotta think
02:29the initial reaction is excitement for cooking over charcoal is one of my favourite
02:33things to do but then it does dawn on me that you know wait a minute how am I
02:37going to actually cook all the other elements for my dish with only a Hibachi so
02:41it's definitely got the cogs turning in my brain
02:43come on Vin
02:45come on Luke
02:52cornflake
02:52yeah
02:54yum
02:55cereal for breakfast
02:56pineapple corn
02:58it is so hard to cook on a Hibachi at the best of times
03:02and he's motoring too
03:03yeah
03:03this is crazy
03:06but winning immunity today will mean everything
03:09it'll mean you know fast track straight into the top six which is huge
03:15I'm in a really positive mindset and I'm ready to do something big
03:20fingers crossed it turns out
03:22nice pat
03:23knows his way around Hibachi
03:26right we are at the tail end of heat week and today it's all about cooking with coal
03:31so Andy you're the expert here
03:32I think I think chefs love cooking over fire for a couple of reasons obviously the flavour that you can
03:38get is just next level but also it's the challenge of cooking over coals you know it's so different than
03:44turning on a gas
03:45hob and being able to regulate it at your fingertips
03:47so there's there's like multiple things that you have to think about but within a blink of an eye it
03:54can all just go down the sink
03:58or it can go up in flames
03:59or it can go up in flames
04:00or it can go up in flames
04:01because it is it's so unpredictable
04:02yeah
04:03you know you think you got it and next minute something's on fire
04:06it's like a barbecue
04:08well I don't want to be in charge of the barbecue
04:10because it's a bloody nightmare
04:12it is
04:13you know you need a bit of sensitivity to understand the heat
04:16mmm
04:17and among these five
04:19everyone has used them so it'll be interesting to see who's going to be creative today and do things that
04:25are new for the first time
04:26because that's a huge risk versus those who are going to play it as safe as you possibly can
04:31with a hibachi which is not so safe
04:33hmm
04:34let's go Aaron
04:35my oven is gone missing apparently so we're gonna have to make do with some coals today
04:41oh
04:42coral trout
04:43the coral trout
04:45no notes man no notes see you up here tomorrow
04:50we'll see
04:52even though it's a white apron day there's so few of us left and there's a lot of pressure
04:57but I do have a certain level of comfort when it comes to charcoal cooking
05:01it's a very primitive form of cooking and I really enjoy it so cooking over coals
05:07so we're gonna do a marinated coral trout collar with some smoked pippies and fennel fronds as the garnish
05:16I'm thinking of doing coral trout collar and fillet so that you get two different textures you get one that's
05:20like full of collagen full of fattiness in the collar and then you also get the clean flavour of the
05:26coral trout through the fillet
05:29yeah using the coral trout in this way I like how it's gonna have char it's gonna have like a
05:33bit of smoke flavour but also be really nice and caramelised so yeah I'm really looking forward to how this
05:38all plays out
05:38Aaron those wings look awesome
05:40thank you
05:41so good
05:42I think the hardest part of this is one to get the cook on the fish right
05:48there's no way of controlling that heat you can't turn it down
05:51you can remove some of the coals but the heat retention in the hibachi is insane
05:56on top of that trying to make a sauce and a hibachi I've never done before
06:00are you doing like a beurre blanc?
06:01uh trying to do like a like a seafood-y kind of sauce
06:04cool
06:05with uh I need to get prawn heads actually
06:06okay we'll stop distracting you sorry
06:10so trying not to scorch the sauce but still reducing it beautifully is another challenge I'm gonna face
06:16yummy
06:17yummy
06:17yummy
06:20okay let's do this now
06:22try me
06:25honestly my favourite thing about the hibachi is just the flavour that you get from cooking over charcoal and those
06:30little wisps of smoke that come out
06:32that is getting smoky
06:33we are setting it really hard today because I'm gonna do some things that I don't normally do
06:38and uh just to try and get that upper hand on other people
06:41I'm really gonna try and go back to my roots and cook what I love to cook
06:45but at the same time I still want to try and be creative and make something a little bit more
06:49special a little bit more unique
06:51getting this far in the competition a lot of people are now getting much more competitive I feel which is
06:56good but also it means that I need to step it up as well
06:58so I I'm going as hard as I can for this challenge today and I'm gonna win it
07:04Vinny
07:05hello
07:05nice little John Dory there
07:06beautiful
07:07star of the show
07:08it will be the star of the show
07:09what's the dish
07:10for sure I'm gonna do John Dory on the bone on the hibachi with a smoked butter and tomato gochujang
07:17sauce
07:17yeah and then I'm gonna do a herb oil and some yeasted flatbread
07:20wow
07:21with I think maybe like a yuzu miso butter on top
07:23okay
07:24yuzu miso butter what was the sauce gochujang
07:27gochujang tomato butter
07:28yeah and smoked butter
07:32okay
07:33honestly probably the sauce is almost the star of the show here because that smoky butter as like the base
07:38of the sauce comes through like really really well
07:40so the interesting thing for me is that you've gone like oh the gotchujang tomato butter is the hero
07:46yeah but then I'm gonna slather miso and yuzu butter
07:48yeah I'm not that part I'm not too sure yet
07:52that's the part that I was kind of
07:53Vinny I feel like we've had similar conversations like this in the past
07:56yep
07:57with your cooks that haven't gone super well
07:59yep
08:00I think you just need to rein it in
08:02before we even start talking about techniques
08:03yeah
08:04100% because like there's just a lot there mate
08:06yeah yeah
08:07and like if you just focus on a really beautiful sauce
08:10yeah
08:10and cooking this fish over the coals absolutely perfectly
08:14yeah
08:14that's gonna go a long way to getting you out there
08:17yeah okay
08:18thank you
08:19thank you
08:20thank you
08:24just cooking that piece of fish perfectly over the coals like if he can get that right
08:30and then keep it simple with whatever else is going on
08:33yeah
08:35that's enough
08:37I feel like my competitiveness today is really coming out
08:41that's done done done
08:43so I really just want to win as much as possible
08:45okay
08:46next
08:51Luke is that rice?
08:53yeah
08:53that's cool
08:55yeah
08:56that's sick
08:57where else is it going to cook it?
09:01I'm feeling excited to use hibachi
09:02I've used it a couple times and haven't had any major disasters which I'll take as kind of a win
09:08I think the trick today is going to be using it in a way where I'm not just substituting an
09:13oven or a stove top
09:13but I'm using it in a way where it actually makes my dish better
09:17there's this amazing Indonesian dish called satay kambing which is this goat satay done over the hibachi over the coals
09:25and it is just really delicious
09:26we don't have any goat in the pantry sadly so I'm going to do some with some Australian lamb
09:32and I'm going to add in some of the natives like some water seeds and macadamias instead of candlenut
09:37and then it's going to have a satay sauce to serve with it
09:40and hopefully kind of change the flavour a little bit but keep the integrity of the dish
09:45this is a bit of a risky choice taking a classic dish and trying to add my own spin
09:50but on a challenge where immunity is up for grabs you kind of have to take a risk
09:56I've got my rice cooking and then I want to pop it in a pan and kind of squish it
10:00and make this
10:00like these kind of cool rice cakes pandan banana leaf flavour
10:05this dish is kind of a balance of a lot of different flavours
10:07and although it probably doesn't look gigantic the dish there's actually a lot going into this
10:12is that pandan? Bananaly
10:16hey Luke, what are you making today?
10:18I'm making a Aussie version of satay kambi
10:21and I'm going to use lamb because I don't have to go here
10:24and I'm going to chuck in a few natives because I feel like it will amplify the flavour
10:27I see
10:28and then I'm going to do a satay sauce to go with it
10:31but I'll put some macadamias as well as peanuts
10:34what are your thoughts?
10:35okay, very interesting
10:36what would it?
10:37I think everything sounds good
10:41but I think the thing about changing up classics
10:43is that it has to be better than the original
10:46for me it's all about the flavour on the satay
10:49the way you season that
10:50and also the balance on the sauce, getting that right
10:55yeah
10:55okay, alright
10:57thanks guys
10:58okay
10:58remember you want to be top dish today
10:59because it's one in four hours going on tomorrow
11:01yeah
11:01alright, good luck
11:02thanks
11:04I think the feedback has just turned me off a little bit
11:06oh it is hot isn't it?
11:07they said make it better than the original
11:10but yeah
11:11I'm hoping that I can execute it
11:13and get it up to the judges how I want
11:14and they'll see that this dish is really a great idea
11:26time flies when the coals are burning
11:2860 minutes to go
11:29let's go
11:32go Paddy
11:33oh wow
11:34oh
11:37go Petro
11:38I'm excited by using the hibachi as the only heat source
11:41I feel like it plays to my strengths
11:43I cook over fire a lot
11:45but
11:46it does add the pressure
11:48my corn is waxed
11:50yeah
11:52I'm gonna need to take some coals out
11:55but that also fuels me as well
11:57yeah
11:58I thought
11:58try to
11:59you know
11:59separate myself from the pack
12:01and do something that's gonna excite me
12:02and that's really creative
12:04so
12:04yeah
12:05growing up
12:06it was a big thing to
12:08eat charcoal
12:09corn on the beach
12:11there was all these stalls
12:12vegetables that will just have a grill and cobs of corn and that memory of biting into that corn and
12:19getting that beautiful sweetness and the chai and the butter and the salt
12:23I want to play off that today
12:25Petro
12:26hello
12:27how's it going
12:28breakfast
12:28yes
12:29dessert
12:29yes
12:30ice cream
12:31yes
12:31what
12:32yes
12:32yeah I know
12:33I'll do that now
12:35I'll think about it later
12:38I've used sabates quite a bit in this kitchen and I've always done grilled meats and I thought this is
12:43just a way for me to separate myself from the rest of the pack if I can pull it off
12:47that you are doing
12:48talk us through it
12:49so yeah I'm doing um charred corn ice cream
12:53I'll be doing a dark rum caramel some pickled pineapple
12:59some toasted pine nuts and then I'll make some clusters out of this to do like a crumb base
13:07I can see you warming your milk for the anglaise dark rum caramel over an open flame
13:13you know these clusters as well
13:16this is a big gamble mate
13:20I came on MasterChef to kind of excite myself as well and try things that I don't cook at home
13:25I do a lot of grilled meats at home
13:26I've never done a dessert
13:27never done a dessert on the stove top before you came in
13:30pretty much
13:31yeah
13:33I love it mate
13:34you're excited
13:35I'm excited
13:35you excited
13:36I'm pumped
13:36alrighty
13:37big gamble big reward
13:38thank you guys
13:40so this is crunch time now
13:44I need to get this ice cream base chilled
13:47blend in my corn
13:48and then get my ice cream on
13:50because this is kind of the star of the show
13:52I think if I nail this dish
13:55I've got a great chance at getting that immunity spot
13:59but the risk factor is 10 out of 10 and if I don't get every element perfect it could just
14:07fall flat
14:08go Petro
14:10I have to get a move on
14:12nah you'll be good you'll be good
14:13this is your challenge
14:17what does that smell
14:18I smell
14:19oh it's Pat's chillies I can smell now
14:22yes we're gonna be using heat with the hibachi and heat with chillies today
14:26whenever I think of charcoal
14:28I once again go to Southeast Asian Thai flavours
14:31so a lot of spice a lot of sour sweet salty
14:34that's the exact type of food I like to eat
14:37so I'm gonna go down that avenue again today
14:40moves his way around a coconut doesn't he
14:43today I'm doing charcoal squid in a Thai chilli jam
14:47there's gonna be a young coconut and lime leaf puree
14:51a green mango and daikon salad
14:53and some other garnishes as well
14:56the first thing I get onto is the chilli jam
14:59it's where all the flavour of the dish is coming from
15:02so the fresh red chillies, the shallots, the garlic
15:05will all be charred on the hibachi and it'll add a real smoky depth to that jam
15:09it smells really good
15:11thank you
15:11is that you?
15:13yeah it's the garlic it smells really good on the show
15:15next step is to get them into a food processor and blitz that up
15:20that will cook down until the oil starts to separate out
15:24and it's all caramelised and dark
15:26I've never made a jam over the coals before
15:29the risk is that it cooks at the wrong pace
15:32so too slow and it's not gonna come together in time
15:35too fast and it will over reduce and burn
15:38so I really need to keep an eye on that hibachi
15:41but if every part of this dish comes off and the flavour balance is there
15:44I think it's really delicious and it could be enough to get me up on the ganji
15:48that's always the aim
15:53last chiller
15:55yep nice
15:57good move
15:57we have a dessert on hibachi day by guess who?
16:01Mr Petro again
16:03wanted to stand out from the crowd, wanted to be a little bit strategic
16:05wow
16:06and he's going to centre his dish around a corn ice cream
16:09so charred corn
16:11with pickled pineapple
16:12he's got corn flakes there which he's gonna make into like this little cluster crumb
16:18I am loving the sound of that
16:20yes but I mean it's just you associate desserts with precision
16:24precision is really hard to get when the only heat source is two hibachi
16:29mm-hmm
16:30but mate he is absolutely going for it
16:32he's going for it
16:33go Vin
16:34Vin is an interesting one because he's doing John Dory on the hibachi
16:39wants to do a flatbread and then kind of has two different saucy butters
16:43one of them is flavoured with gochuchang and the other one with yuzu
16:46so I think he just needs to focus on what he knows today
16:50all right Lukey
16:52he is doing an Indonesian style satay which is usually made with goat but he's doing it with lamb
16:58he's doing an Australian roof on it
17:00oh really? yeah
17:01he's kind of got all the signals of doing the right things
17:04but for me a satay is actually a very very technical dish
17:08yeah
17:09and I told him it has to be better than the original
17:12so I think that's his pressure point there
17:14I'm just currently working on my second marinade for the lamb
17:17I've got the pineapple marinade which is tenderising the lamb as we speak
17:22and then once that's done I'll brush it off
17:24then put on this marinade which I'll then combine with the pineapple
17:27and get a really nice char on it while it's cooking
17:30I'm a little bit shaken by what the judges have said
17:32that my take of satay kambing
17:34it needs to be better than the original dish
17:36but I can't really think about it right now
17:38I'm just going to keep working my other elements
17:40yeah it feels like maybe they just don't quite have the vision of the dish
17:43that I've got in my head
17:44but I think if I can still punch in the flavour
17:46and I've shown a lot of technique in this dish
17:48I'm hoping that will impress the judges
17:52I'm creating almost like a curry paste
17:54that I'm going to use for the satay sauce
17:56and also for the marinade on the lamb
18:01I want a huge big skewer with big slabs of meat on it
18:04that are super nice and tender almost like they've been slow cooked
18:07and then with just this beautiful char from the party on the outside
18:10and so when you bite into it it just melts in your mouth
18:13but you have these crunchy bits of char
18:14and if I can get that then this dish will be banging
18:21Yummy!
18:22The judges are super excited about my charred corn ice cream dessert
18:27so that's really motivating me a lot
18:29I want to make this work
18:31so far my charred corn is looking great
18:35it's got beautiful black spots over it
18:38anglaise is chilled
18:40now all I need to do is blitz it together
18:42strain it and put it into the ice cream churner
18:46get it in the churner
18:49come on mate, let's motor
18:53mmmm
18:53oh that tastes good
18:56yum
18:57that time is a ticking
18:58now it's time to get onto my dark rum caramel
19:02just to add that luscious feel
19:04and to really connect all the elements together
19:13rum is done
19:16biting into that corn at the beach
19:18you would get this beautiful char
19:20but this beautiful sweetness
19:22and the salt that was sprinkled on top
19:24so I really want the charred corn to be the hero
19:28but there's going to be hits of acidity, sweetness, fat
19:33it's going to have all of that
19:38I want this immunity so badly
19:40yeah, that's the goal today
19:48you're running out of time
19:5026 minutes to go
19:51come on everybody
19:56yummy fat
20:00whoa
20:01bro
20:02that's smelling smokey, Vinnie
20:03let's get in there
20:04I reckon one more and it'll be like really smokey
20:08there's less than 25 minutes to go
20:09I'm realising now I really need to push
20:11there is a lot of elements that aren't finished here
20:14I've started to roll out my flatbread
20:16and I've got my butter smoking
20:18and I've got my herb oil straining in the fridge
20:21Vinnie, the bread looks sick
20:22as I put that first piece of flatbread on
20:24it starts bubbling up beautifully
20:27oh, look at the path
20:30oh, nice
20:32that looks awesome
20:33now I'm ready to start cooking the fish on the hibachi
20:37so I'm thinking the John Doerr is beautiful delicate fish
20:40it is super important that I get a really nice crispy skin
20:44and it stays on the fish
20:47oh
20:48what's he doing?
20:49maybe not there
20:50what happened?
20:52I put the oil in the fire
20:53oh, whoopsies
20:54this is the main centrepiece of my dish
20:57and it needs to be perfect
20:58but at the same time
21:00I also need to get my sauce emulsified and ready
21:04I've got two hibachis going
21:05I've got things going everywhere
21:08there's a lot of moving parts
21:10good, Vinnie?
21:11how's your bread?
21:17that's a tester
21:20what's that smell?
21:22one flatbread down
21:24at least I've got some more
21:25nice, Vinnie
21:26but there's a lot of stuff everywhere at this moment
21:29oh
21:31I feel like my bench is reflective of my head
21:34don't burn it this time, yeah?
21:36I won't burn it
21:38I'm kinda just trying to be in like four spots at once
21:41bloody forget everything all the time
21:42it's there
21:43it's okay
21:45I look at my hibachi and I can smell burn
21:52another flatbread is down
21:54it's alright, just need one good one
21:56oh
21:56oh my gosh
21:58oh, he just spilled all his sauce, did he?
22:03oh
22:18oh
22:24oh
22:28oh
22:31Oh, he just spilled all of his sauce.
22:33Oh!
22:36I'm definitely feeling really flustered, really stressed out right now.
22:39I don't think I can serve floor sores to the judges.
22:46It's alright, Ben. You've got time to recover.
22:49I'm trying to clean up the mess that I've made here
22:51and not slip on the floor while I'm doing it.
22:54Go this, Ben. I feel I'm a bit shaky, you know.
22:57So I'm just trying to calm down a little bit and just refocus.
23:02My fish is still cooking the hibachi.
23:04Luckily, that hasn't burned.
23:05Alright, let's do this sauce so we can get it away from here.
23:08I've got all the elements that I need to make a new sauce,
23:11but what's just happened is reflective of my mindset right now.
23:15So I'm starting to approach it in a different way.
23:18My last couple of dishes that I've had,
23:21they've had, like, so many different flavours in there
23:24that it just hasn't worked out because of that.
23:26So I feel like I'm really gonna just try and rein it in
23:29and just make sure everything works.
23:30For my flatbread, I've decided to lose the yuzu miso
23:33and instead just brush it with some olive oil.
23:36So I'll get rid of that miso yuzu flavour from there,
23:38and then the sauce has got, like, a little teaspoon of goji jang,
23:41as opposed to amping it up with goji jang too much.
23:48Yum. Today is definitely all about saving time
23:51and really turn in the rest of the flavours of the dish.
23:53We still have a chance here.
23:55Let's get that away.
23:56So we don't drop it.
24:03Oh!
24:05Don't cremate them.
24:07I've got just over ten minutes to go for my dessert.
24:11And I still don't have anywhere near a finished dish.
24:15Ice cream's tasting good, I think.
24:17I'm working on my pine nuts
24:20and I really need to start my cornflake clusters.
24:23As soon as I ran out with that cornflake box,
24:26I think the judges were super intrigued
24:28and a bit confused as to what I was going to do today.
24:31But I've had success using cornflakes in this kitchen
24:34and hopefully today I can have success again with them.
24:39So I need to toast off some cornflakes and butter,
24:42hit them with a bit of salt,
24:44take them really fast so they're almost bitter,
24:47and then add a bit of honey,
24:49cook that out quickly, put them in a bowl
24:51and they're going to be my main crunch element.
24:55Ah, but I may have bit off a little more than I could chew,
24:58but, ah, we're gonna get it up.
25:03You guys are on fire!
25:05Ten minutes to go!
25:13Oh, the sink's here.
25:15Where am I going?
25:16Aaron, brother, how you getting on?
25:19Ah, going okay so far.
25:21Oh, you?
25:22Yeah, similar.
25:23Keep pushing, mate.
25:25So, just got my pippies that have cooked
25:27and I'm just smoking a bit of time smoke.
25:30And...
25:31I want to make sure that the fish is cooked perfectly.
25:34Yum, Aaron.
25:35That looks unreal.
25:38I want to get a bit more colour on this side.
25:40My thoughts exactly.
25:42As I'm doing the fish and making sure that's all good,
25:44I'm focusing on the sauce.
25:47It's got that deep, seafood-y flavour.
25:50Are your prawn heads in the sauce?
25:52Yeah.
25:53Yeah.
25:54It hits a point where I'm...
25:55This is it.
25:57This is where I want it to be.
25:59You can see the colour's beautiful because of the saffron.
26:02I feel like right now I'm really in my zone where nothing else matters but the food.
26:10Patty, that's smelly.
26:12It's going like...
26:13Delightful.
26:14...that dark.
26:14It's like so good.
26:16Yum, Pat.
26:16The smells coming from Pat's bench are pretty bangin'.
26:20Oh, that's good.
26:22I'm really happy with that.
26:23It's got a great kick.
26:24It's really strong.
26:26Exactly what I want it.
26:27The chilli jam has been cooking down for a while with the palm sugar, tamarind and fish sauce.
26:33It's all combined beautifully and I'm happy with the flavour so it's done.
26:36I'm going to set it aside.
26:37I'm glad I got all my mise en plus done early and I'm going to cook the squid right now
26:42and then it's all a matter of it all coming together.
26:45Time to cook the squid.
26:47I get the coals really piping hot.
26:49Get the squid on for a couple of minutes each side and get that beautiful char marks on there.
26:57Oh, the squid's running away from you, Pat.
27:02Shut up, Annabelle.
27:03Sorry.
27:05I've finally got all my elements cooked.
27:07It's definitely going to come down to the balance of the flavour of the dish.
27:11In my mind, I think that the young coconut puree will mellow the really full-on chilli jam
27:17and also the really strong dressing that's done the salad.
27:21Okay, just got to hope the judges like it as well.
27:25Come on, Petro.
27:27You getting ready for a plate up, Petro?
27:28Yeah, I'm just tasting everything together.
27:30Yeah, nice.
27:31I see I've got about five minutes to go and I'm thinking there could be a lot wrong with the
27:35dish.
27:37The balance could be off, the ice cream could be icy and I'm only just tasting everything together now.
27:49Yummy.
27:49I really love my ice cream, but everything's so rich and the pineapple isn't zingy enough.
27:58Needs a little more definition.
28:00And it just needs something, it needs a lift.
28:04I'm putting in more lime zest, I'm putting in more lime juice and a little hint of citric acid as
28:09well.
28:09It's a very last minute decision, but I've got no time to think of anything else.
28:14Looking at my dish just evokes all these memories.
28:19I think I'm in with the shot.
28:23Three minutes to go!
28:30The time's running out and I've got my lamb on the hibachi.
28:34I'm using my first glaze, which is a combination of both my marinades together.
28:38And the smell of it is just pinging with flavour.
28:42Ooh.
28:43Oh, that looks great.
28:45Yum, unreal.
28:46I've definitely hit the brief.
28:49I've used the hibachi in a bit of an inventive way, doing the rice and the satay on there.
28:54But if it doesn't taste better than the original dish, then I'm in a bit of strife.
28:58I'm just backing myself in and I'm hoping it pays off.
29:03I'm definitely feeling a lot clearer on the flavours of this dish.
29:06I've got a nice, beautifully charred piece of fish, I've got a rich sauce and a nice smoked butter.
29:12Don't let it go up in flames! One minute to go!
29:16Come on, Vinny, don't burn it.
29:18For my flatbread, this whole yuzu miso butter just wasn't needed and something much more simple can really make the
29:23bread shine and bring my dish together as a whole.
29:26Looks great.
29:27I just hope that how I was feeling during this cook hasn't come out too much onto this plate.
29:34Time's up and 10!
29:37Nine, eight, seven, three, five, four, three, two, one!
29:46That's it, everybody!
29:48Well done!
29:49Great work.
29:53How'd you go?
29:54Yeah, not bad. How about you?
29:56Stuff.
30:02Well, today was all about cooking with one of my favourite pieces of equipment in this kitchen, the hibachi.
30:11We are looking for the top dish. To join these two, Casper and Annabelle, up on the gantry, safe as
30:16ours.
30:18Let's see how you did.
30:19First dish we'd like to taste...
30:26..is Luke's.
30:32Looking at my dish, it's not exactly traditional satay kambit.
30:39But this is my take. It's exactly what I would want to eat.
30:44I'm just really hoping that when the judges taste this dish, that spot on the gantry, it's mine.
30:58Luke, what have you made?
31:01I've made an Australian-inspired satay kambing with a satay sauce and rice cakes.
31:11Why did you go in this direction?
31:12When I heard the challenge, I was keen to do a dish that really got the smoked flavour.
31:17And this was a dish that I was kind of inspired by.
31:21And, yeah, I thought it was a fun dish.
31:23Shall we taste?
31:24Mm-hmm.
31:42Luke, you really are a bit like a box of chocolates. We never know what we're going to get.
31:49Um...
31:51Um, I think you've done a brilliant job.
31:54That's right.
31:55I'm actually amazed because it was a very ambitious cook.
31:58You've definitely drawn a ton of flavour out of cooking on the coals.
32:05Tupat, this is called ketupat, is awesome.
32:08Yes.
32:08It's really delicious.
32:09It's, like, got that beautiful aroma of the pandan.
32:13So, amazing.
32:15I think the thing that I'm most impressed with is the balance of your sauce.
32:20I think you've balanced the salty, sweet, sour and spicy really, really well.
32:24And it's very tasty.
32:27Luke, when this whole platter came to the table, it promised a lot.
32:32And I feel like flavour-wise, spot on.
32:35Nailed it.
32:37You know, just the lamb itself having those burnish edges.
32:41The satay was, like, you know, nearly splitting out with the oil.
32:45It was that fatty and rich.
32:47Yeah, good stuff. Good stuff.
32:49I absolutely love your potions.
32:52Your satay sauce, you can get the nuttiness.
32:55Your seasoning is on point.
32:56And the rice, lovely, original.
33:00It's the first time, by the way, I get some rice sticky on my finger like this.
33:05And I love it.
33:08This is great, Luke.
33:09It's a really delicious plate of food.
33:11I just really enjoyed the whole experience.
33:13It's like being in Indonesia or Malaysia where you have, like, a little nibble of the onion and, you know,
33:18a bit of meat.
33:19And then you get the rice stuck on your fingers and you're kind of just in heaven making a mess.
33:24So, I thought it was a really great job.
33:26Thanks, guys.
33:28Oh, man.
33:30The judges loved it.
33:32Come on.
33:33I've backed myself in and backed in my own ideas.
33:37It paid off.
33:39To be honest, this could actually win me immunity.
33:41Pat, you're next.
33:45I'm definitely missing home a lot.
33:48So, if the judges like the dish as a whole, and if I can get up on that gantry, it'll
33:53make being away from home all worth it.
33:55Pat, where have you made us?
33:58I've made barbecue chili jam squid with a young coconut puree and a green mango and daikon salad.
34:09Alright, let's dig in.
34:29Pat, the chili jam does not get any better.
34:33It was perfectly balanced.
34:35I love that you charred everything on the grill.
34:37Perfect thing to do.
34:38And the squid, it was done so beautifully.
34:40I also love the green mango and the daikon.
34:44I thought they add really nice pops of acidity and also just, like, fresh crunch.
34:50I don't think I love the young coconut puree.
34:56What it does is it actually mellows out all the fireworks that you created with the chili jam.
35:02Maybe just use that coconut flesh as, like, little slivers so you get, like, lots of crunch.
35:07But, like, I think you've done such a great job.
35:11Pat, I applaud you.
35:14I love it.
35:15I absolutely love the way you cooked that squid.
35:18I love the texture.
35:19I love the way you sliced it.
35:21And I love the way you charred it.
35:23So, basically speaking, you've made me very happy.
35:26So, thank you so much, Pat.
35:28The cooking on the squid is phenomenal.
35:29Loved it.
35:30The chili jam, mate, you've hit the nail on the head with the balancer.
35:33Like, it's got that intensity.
35:35It's got that real kind of deep funkiness.
35:38Feels like you've tasted that and gone, I need to be here with the sweetness,
35:41here with the sourness, here with the umami.
35:42It's stunning.
35:44Just not sure if you needed the puree.
35:52Next up, Vinnie.
35:57I'm still believing in this dish.
35:59I definitely feel like toning it back helped round it all out.
36:03I'm just hoping that when the judges cut into this fish that it just flakes off the bone perfectly
36:07and it's just cooked through, still nice and juicy.
36:11Vinnie, what's the dish, mate?
36:14I did a John Dory on the bone with a smoked butter and tomato sauce.
36:21And then I've got a basil and parsley oil and some flatbreads.
36:25So what was the problem at the start?
36:27I feel like this week I've been trying to like push myself to be creative.
36:31So I had like a million ideas that I was going to try and get onto the plate.
36:35But then it got chaotic when I spilled my sauce all on the floor, so.
36:41Um, but you know, you've got to keep going.
36:44If I actually thought about it, it made sense.
36:46There was just too many flavours going on.
36:48It's a beautiful, delicate fish, John Dory.
36:52It needs so much attention to detail with that cook on the fish.
36:57I'm hoping that it's perfect.
37:00Rip the bandaid off?
37:01Yep.
37:24I'm very keen to cut these fish over.
37:26Very keen.
37:27Me too, me too.
37:28Rip the bandaid off?
37:29Yep.
37:31Okay.
37:35Oh, Vinnie.
37:39Very good.
37:40It's not coming away from the bone, mate.
37:44It just needs to flake away, but it's holding on.
37:52It feels cool.
38:22Vinnie the flatbreads are really well done really well done they've got a beautiful chew on them
38:27they're still nice and airy and they've you've cooked them so lovely over the coals like it
38:32couldn't be done any better at all but I think the fish is 30 seconds under which is a shame
38:40because it is really beautiful the sauce I would say it's such good idea to smoke that butter I
38:46really loved it but I just thought it was a touch too acidic for me but from where this dish
38:52started
38:52to where it ended is a positive Vinnie I love the sauce I love how bright and acidic it is
39:01I wasn't
39:02even mopping it up with the bread I was just going in for the spoonful I think it's a stunner
39:07fish is a
39:08little bit under can see where you were going had you nailed that this could have been the perfect
39:14dish Vinnie beautiful sauce I can't believe you had that booboo in the middle you definitely
39:19redeemed it I do agree with Andy I think it's just a touch over acidic I just wanted it to
39:24be a little
39:25bit more mellow and of course the fish my piece was actually perfect but what Andy said it's just that
39:32flesh that's right sitting right on the bone yeah just slightly under yeah thank you very much if I
39:41just cook that fish just that tiniest bit more it would have been perfect and I gotta back myself for
39:46that because thank you if I just put a bit of extra care and have a nice clear mindset I
39:52can have a good
39:52shot at being top-ditch okay next Aaron so I won't tell us what have you made I've made a
40:11charred coral
40:12trout collar and fillet with some pippies and a seafood sauce the sauce look lovely and very glossy I hope
40:22it tastes as good as you look
40:44right Arun your sauce is delicious in fact it's absolutely pickable you get that little orange juice
40:53the thyme bit of saffron the charlphenol we've got Arun when Arun is fantastic
41:02love the sauce my pippies were great but your coral trout is is a bit under particularly on the wing
41:09as
41:09well when you're doing like a beautiful very rich bisque seafoody sauce you sort of need the
41:16meatiness and the char of the fish to stand up against it yep Arun the sauce is it's a sweet
41:23spot
41:24I love that charred fennel in there the consistency is off its head and it really is very well rounded
41:30with the cream and the butter it's stunning I like cooking the coral trout on the fillet I love it
41:35when
41:35you can kind of hold it up to the light you can still see the kind of rainbow colors through
41:39so it's an amazing fish I do however feel like the skin needed a little bit more attention and
41:44so it's still a little bit leathery on the fillet so the hero here is a sauce you just need
41:50to take
41:50all the confidence from that from now on out it's about here thanks man the next dish is yours Petro
42:05walking my dish up to the judges I'm feeling a little bit nervous and I'm thinking maybe I may
42:11have taken on a bit too much oh wow so many bits I can't believe I've done desserts over a
42:19hibachi
42:22it's a very risky dish Petro what do we have here I have charred corn ice cream with some people
42:32pineapple a dark rum caramel and some toasty bits
42:40so we said hibachi challenge and you said yep dessert yes why even a month ago I would never have
42:49thought or even dared to attempt a dish like this but with so few cooks and they're all amazing you
42:57really have to bring the level up I'm happy that I've done something creative and not played safe
43:02all right well it's a good strategy let's see if it pays off
43:38shall we yeah
43:55thank you
43:58so Andy have you got the time me time what time is it um how do you want that some
44:07more can I just
44:09have a little bit more you girls go Petro I love it in fact I was gonna try something new
44:18because I'm
44:19I'm getting tired of always slapping the table
44:28fantastic thank you chef is to details do like the rum the little bit of chili the pine corners the
44:37bit
44:37of salt you've created a dish which is absolutely from top to the bottom impeccable I've loved watching
44:45your confidence grow in the last couple of weeks and I saw you move with such purpose today and I
44:50can
44:50taste it in every layer we know that you are great with a hibachi but there is no way we
44:58would have stood
44:59here today thinking that we are going to get a roasted corn sundae it's beautiful man a lot of really
45:08interesting
45:08flavors going on in there it almost feels like a fine dining dish that's been put into a sundae and
45:15the corn ice cream is absolutely the hero
45:21it is the corn that's coming off the barbecue whether you're in Cyprus or Turkey or Mexico or
45:28wherever and it's been put into a beautiful sweet dish that has multiple layers of smoke and char and
45:36then a beautiful element of nostalgia with the corn flakes in their sugar syrup right at the bottom I
45:42I adore it how you feel yeah pretty emotional to be honest you know it's amazing to get this sort
45:51of feedback
45:52these are the sorts of dishes that before coming on MasterChef I wish I could do or even conceptualize and
46:03actually putting up plates of food like this um kind of doesn't feel real uh it feels like
46:11I'm living a dream you can pinch yourself because this is real this is real and you just made that
46:17that's a signature dish Pedro thank you guys thank you
46:28I took a big risk today and even though the judges loved my dessert I don't know whether it's enough
46:35to win immunity on a day like today
46:43there were two dishes that stood out from the rest
46:49petro every layer of your dessert from the cornflake crumb at the base to the charred corn ice cream
46:56was incredible a truly exciting cook from you
47:02Luke your dish was full of confidence the sauce was impressive and the flavors were spot on
47:10it was a great choice of dish to carry the flavor of the coals really great work
47:15well done
47:24both your dishes stood out for all the right reasons but the dish we couldn't go past
47:34was your charred corn sundae petro
47:43congratulations you've won immunity and you're in the top six
47:46i cannot believe that i've won immunity off a dessert on the hibachi this is crazy
47:56but i'm so glad i took a risk and it's paid off
47:59thank you guys thanks thanks petro you are safe
48:06unfortunately that mean pat
48:09vini luke and aaron
48:13tomorrow you guys will be fighting to stay in a competition
48:19We'll see you tomorrow.
48:20Allez, salut, good night.
48:22Tomorrow night, in true Masterchef style,
48:35Heat Week is a jewel to the finish.
48:42To go one-on-one against someone in the Masterchef kitchen
48:46is really, really scary.
48:47It's my spot on the line. I don't want to go home.
48:49It'll be a hotly contested battle
48:52to keep their spot in the competition.
48:56Cook like it's the last time that you'll ever cook in this kitchen.
48:59My fate is all going to come down to this dish.
49:01I don't really know what I'm doing.
49:03This is an absolute disaster.
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