- 2 days ago
Category
📺
TVTranscript
00:00:00Previously on MasterChef Australia...
00:00:05Onion.
00:00:06Yuzu.
00:00:07Beetroot.
00:00:09Our judges each set a challenge...
00:00:12In French cooking, there are five mother sauces.
00:00:15...to level up the contestants.
00:00:18Please welcome...
00:00:19Polingier!
00:00:22There's a bit going on.
00:00:23Hence why we've got to keep up.
00:00:26Ah!
00:00:27To help our home cooks shine in the finals.
00:00:32That is a damn fine dish.
00:00:34I bloody loved that.
00:00:36You're thinking like a chef now, and you can taste it.
00:00:40But it was the end of the journey for Luke.
00:00:43You're going to be doing a very long way.
00:00:47And Annabelle.
00:00:48I had a bloody Rupert time, but it's just the beginning.
00:00:53Tonight, we're rolling out the red carpet.
00:00:58For a guest beyond their wildest imagination.
00:01:03And check.
00:01:22Here we go.
00:01:35I can't believe that everyone's here.
00:01:37This is like, it's so cool.
00:01:39I haven't seen these people in forever.
00:01:41All our friends are here.
00:01:43And they've rolled out a red carpet for us.
00:01:46Here they are!
00:01:46The final four!
00:01:48Yeah!
00:01:54It's pretty cool.
00:01:56Right.
00:01:58Reaching this point of the competition is a truly remarkable achievement.
00:02:04So what we did, we have invited all your friends.
00:02:08Hey!
00:02:09To cheer you on.
00:02:11I'm back!
00:02:13It's so exciting to be back.
00:02:15As you can see, we are one judge down.
00:02:19Andy cannot join us today.
00:02:22Et pourquoi?
00:02:23Parce que Andy is busy enjoying a new baby boy.
00:02:38He looks like the cutest little burrito.
00:02:41He's like...
00:02:43He's so cute.
00:02:44Andy will be back very soon.
00:02:46He's sending all his love and his best wishes to all of you.
00:02:51Why guys, if you can please go up to the country and don't stop cheering them up.
00:02:56Please!
00:03:01It's looking very glamorous in here today.
00:03:03Like, everything's like red velvet and there's flowers.
00:03:07So I feel like there could be something really huge about to happen.
00:03:12Now, I bet you thought that red carpet was just for you.
00:03:16Oh!
00:03:21Here we go.
00:03:22In a season of superstars,
00:03:24we've saved one of the biggest superstars for this moment.
00:03:29Wow!
00:03:31My heart's a bomb.
00:03:34I am so excited to introduce you to this guest.
00:03:38That my insides are churning.
00:03:42And frankly, I would like to let out an expletive just to vent some of my nervousness,
00:03:47but I will not.
00:03:48I will centre and continue.
00:03:51Who is it?
00:03:52I don't want to guess.
00:03:53I don't want to guess.
00:03:53I don't want to guess.
00:03:54I just want to be surprised.
00:03:55She is a global icon.
00:04:00A philanthropist.
00:04:03A humanitarian.
00:04:06A woman known around the world for her heart, her voice, and her deep love of home cooking.
00:04:14With her own lifestyle brand that includes gifting and beautiful artisanal food products.
00:04:24All the way from sunny California,
00:04:29please welcome to MasterChef Australia,
00:04:33the Duchess of Sussex.
00:04:35Oh my God.
00:04:36No!
00:04:37Megan Barker!
00:04:42I know!
00:04:44What is happening?
00:05:05All right boys, good applause.
00:05:07Good applause!
00:05:08Good applause.
00:05:09Hi, Shafa.
00:05:11Good applause!
00:05:17Good applause!
00:05:18Good applause!
00:05:19Good applause!
00:05:21Thank you!
00:05:22I'm so happy to be here.
00:05:23Okay!
00:05:24Thank you!
00:05:24Thank you!
00:05:27What's going on?
00:05:29Well hello!
00:05:30I told you you wouldn't forget this
00:05:39Really warm right now. This is huge. Like what Wow
00:05:45Megan the Duchess of Sussex here today
00:05:51Are you serious? No pressure
00:05:59That is super exciting never in my wildest dreams that I think it would be somebody of that caliber
00:06:06You've all got a beautiful shade of red
00:06:12Welcome do we call you Duchess? Oh call me Megan. Absolutely. Thank you. Welcome Megan
00:06:17We are so honored you've joined us in the Masterchef kitchen. How does it feel to be back in Australia?
00:06:23Oh, we're so excited. We love Australia
00:06:25We have the most sentimental amazing time. We were here almost eight years ago
00:06:29We announced we were pregnant with Archie at the time, so it's full circle here. We are
00:06:34But thrilled to be here with all of you and taste some really good food
00:06:38I've heard you've been cooking up a storm this season. Yeah, they've been amazing. Are you a Masterchef fan?
00:06:44Oh my gosh, of course
00:06:47It's such a great show and
00:06:49I'm just really honored that I was asked to be able to be here with you and to be able
00:06:52to judge some
00:06:53These meals so thank you. Thanks for having me
00:06:58I'm gonna be a little bit cheeky
00:07:01But I wanted to ask you which one's better American Masterchef or Australian Masterchef? Oh my gosh, I couldn't possibly
00:07:06do that
00:07:06Are you joking? It's okay. It's okay. You don't you don't have to it's a dead heat. Yeah, yeah, both
00:07:11great
00:07:12We won't tell we won't tell Gordon link twice if it's Australian
00:07:15Oh she's blinking
00:07:19Megan we've seen how much you love spending time in the kitchen. How do you describe your cooking style at
00:07:24home?
00:07:25My cooking style is really relaxed
00:07:28I grew up in california and so as you know we have incredible produce
00:07:33So I think you just start to really love farm to table at an early age
00:07:37My mom's an incredible cook and I grew up watching so many cooking shows
00:07:41So I taught myself how to cook
00:07:43How to get creative with what you have and yeah, I just love it
00:07:47And I love being able to nurture through food. I think it's a beautiful thing to be able to do
00:07:52Can I ask you please megan what is your favorite dish to cook for the family?
00:07:58It's a tough one because I have a lot of palates to appease
00:08:03My husband being from the uk loves a lot of meat potatoes cream sauce california girl
00:08:08I like grilled fish grilled meats lots of citrus
00:08:12I just like using really
00:08:15pure natural herbs and spices you know again if you can pull fresh herbs like
00:08:20Do you say herbs or herbs here?
00:08:22Yeah, please say herbs
00:08:23You do?
00:08:23Please keep saying herbs
00:08:24But we love it
00:08:25Never stop saying herbs
00:08:25Okay
00:08:26Join the club
00:08:28Okay, thank you
00:08:29I'm gonna do another one now say basil you say basil right
00:08:33Oregano is the other one
00:08:35Oregano also
00:08:36I'm funny
00:08:37So any great fresh herbs and spices I actually like a lot of heat in my food
00:08:43So anything with a little bit of spiciness not too much what's overpowering but really balancing out the flavors
00:08:49And mixing a little savory and sweet I think is always helpful. So just be playful
00:08:53Is hubby into the spicy food?
00:08:55He can handle a really good curry. Yeah, he does well
00:08:57He does well
00:08:58You know, but we just do a lot of barbecues because the weather is really nice and of course use
00:09:02whatever seasonal
00:09:03And available and the kids are great eaters. We're very lucky on that front. I know
00:09:09The kids jump in a lot especially with the garden
00:09:11I think it's really it's such a nice luxury to be able to have so much space and things to
00:09:15cook
00:09:16And if they say mama, can I have dessert? You say if you can pick it you can have it
00:09:21You can't pick chocolate. No, you can't pick chocolate
00:09:23Which is great so you can go pick a nice piece of food or whatnot
00:09:26But now we always have a nice as my husband would say pud after dinner
00:09:30But I think what's really sweet is that they all chip in
00:09:33Family time I think is really key to connect through food. So as many meals as we can do together.
00:09:38We always do
00:09:39It's beautiful
00:09:43Well guys
00:09:45Megan didn't just pop in to say hi
00:09:49We tasked her with setting today's challenge
00:09:54Megan everybody is dying to know what's behind this curtain shall we let's do it
00:09:59Oh
00:10:05Is everyone ready ready you sure
00:10:14Here we go
00:10:25All right, so you have quite the bounty here really wanted to do things that gives you something to play
00:10:31with so you have of course some citrus you have lemons
00:10:35macadamia nuts
00:10:37some beautiful local australian honey
00:10:40quince
00:10:41strawberries
00:10:42Strawberries this one's near and dear to my heart because what we grow at home
00:10:46Celeriac interesting one lots of great apples here
00:10:50mandarins we also grow those at my house
00:10:53Brussels sprouts my kids eat brussels sprouts that's impressive
00:10:58We have jerusalem artichoke curious to see who wants to play there
00:11:02And some gorgeous rainbow carrots too. So there is a lot of optionality here
00:11:08The hope is that you'll really hone in on one as your hero item
00:11:13These are all things that for me feel really nostalgic
00:11:17And I love if there's a connection that you can find when as you're cooking something what is the story
00:11:21behind it?
00:11:22It almost feels like an heirloom, right?
00:11:24What is something from your family or from a memory something sentimental that we can also taste as we taste
00:11:29your dish?
00:11:31Okay guys select one ingredient from what's on offer and make it the feature of a dish fit for a
00:11:39duchess
00:11:42You'll have 75 minutes on the clock and the pantry and garden are open
00:11:48The stakes could not be higher
00:11:52Whoever creates the best dish will earn immunity from tomorrow's elimination
00:11:59Securing the first spot in the top three and the semi-final
00:12:07It's big
00:12:10That is huge getting to that semi-final is bucket list stuff and I want to get there so badly
00:12:19So for the best part please megan can you kick off the challenge I get to say it you get
00:12:24to say it
00:12:26I'm very excited about this
00:12:28Drag it out
00:12:31Really milk this one
00:12:34Gentlemen are you ready ready?
00:12:38All right your time starts
00:12:44Now
00:12:57It is absolutely electric in here
00:13:00It is definitely a different energy in the master chef kitchen today
00:13:04It is absolutely insane that the duchess of sussex megan is here
00:13:08It's so interesting
00:13:09It's coming to the pantry first
00:13:11Do you want to come into the pantry?
00:13:12It's amazing
00:13:13I would love to come to the pantry
00:13:14Yes
00:13:14I've got a few ideas bouncing around in my head
00:13:17I just need to refine them try and make this dish as fit for a duchess as possible
00:13:22It's a dreamy
00:13:24A dream
00:13:26These are all kind of sorted into different cultures
00:13:29Wow
00:13:29Yes
00:13:30I just love some of these flavors I haven't even heard of like waddle seed
00:13:33Oh have you had them?
00:13:34No
00:13:34You would love it
00:13:35Ah some edible flowers
00:13:37Edible flowers
00:13:38Love that
00:13:39Proteins
00:13:40Cheese
00:13:41This is a cook's dream
00:13:43Isn't it amazing?
00:13:44It's a dream
00:13:44Have you ever tried this?
00:13:47You need berries
00:13:48Isn't that yum?
00:13:49Oh right
00:13:51I'd love to cook in here
00:13:53Next time
00:13:54Come on lads
00:13:55You ain't gonna die
00:13:56Go Casper
00:13:57Yeah
00:13:58All right
00:13:59Go the crew
00:14:00It's layout man
00:14:02A spectator sport
00:14:04He's doing the joysel
00:14:06Yeah Casper
00:14:08Megan it is so amazing to have you here
00:14:11Everyone is so excited
00:14:12We're so excited
00:14:13You brought this beautiful seasonal produce
00:14:17It doesn't feel limiting
00:14:19No
00:14:19They really have a lot of options
00:14:21So many options
00:14:22Which is you know sometimes can be overwhelming
00:14:24Again
00:14:25Where it's not just honed in
00:14:26But either way
00:14:27I can't wait to see what they do
00:14:28It'll all be so different
00:14:29Yeah
00:14:30Megan what would you cook?
00:14:31Oh my gosh
00:14:33That's a great question
00:14:34You know I would probably go with something that feels
00:14:37Meaningful to me
00:14:38Yeah
00:14:38We grow a lot of carrots in our garden
00:14:40My kids love growing them
00:14:41I would take the tops and probably do a great pesto with it
00:14:44Look at those carrot tops
00:14:45Yeah
00:14:45Beautiful
00:14:46And the flavour in there is great
00:14:47It'd be really nice with a nice fish dish or um
00:14:51So many things
00:14:52So many things
00:14:53Yeah
00:14:56Beautiful carrots are in mate
00:14:58So pretty
00:14:58Colours
00:15:00The moment I hear Megan say that she wants something sentimental
00:15:05There's like a light bulb moment that happens in my head
00:15:07And I just remember when my grandma used to cook this dish for us
00:15:13And pump it full of carrots
00:15:15Because it was one of the only vegetable dishes I'd ever eat
00:15:19Aaron
00:15:20Hey Po
00:15:21Hi
00:15:21How are you?
00:15:22Hi Aaron
00:15:22I'm excited for this
00:15:24How are you feeling?
00:15:25I'm I'm I'm very nervous now
00:15:27No don't be nervous have fun
00:15:29What have you locked in on?
00:15:30I've locked in on the carrots actually
00:15:31So I'm trying to make a like a traditional Malaysian um
00:15:34Bang bang cha
00:15:36Which is um kind of like stir-fried vegetables
00:15:38But I'm trying to make it more elevated and amp up more of the carrots in it
00:15:42And then to serve I'll have potato starch uh cupped
00:15:45The little top hats
00:15:46Yeah
00:15:47So these little molds here
00:15:49There'll be like a really like quite a runny batter
00:15:52And you dip it into the batter and then you fry it
00:15:54And it makes these little kind of cups
00:15:56Yeah
00:15:57Never seen that before
00:15:57Yeah yeah
00:15:58Fantastic
00:15:58Yeah so that comes from because we're from the same culture
00:16:00So it's a really traditional dish
00:16:02Something my my maternal grandma again my popor
00:16:05So nice
00:16:06She she made it for me a lot during new years
00:16:08And reminds me of that
00:16:09I love that
00:16:09I'm gonna bring a bit of home to to the table today
00:16:11That's exactly the type of story I'm talking about
00:16:13Where you can feel connection I get to know you through your food
00:16:15Yeah
00:16:15Carrots are some of Megan's favorite ingredients
00:16:18Love carrots
00:16:19And I love that you're doing a traditional dish Aaron
00:16:22I feel like in the last few challenges you've really lent into your
00:16:25Malaysian heritage
00:16:26Your heritage
00:16:27Yeah
00:16:27And you really started to feel a really strong emotional connection to your food
00:16:31Which is really important
00:16:32Oh that's beautiful
00:16:33It's really great for this
00:16:34Thank you thank you so much
00:16:35Good luck Aaron
00:16:36Thank you
00:16:37Aaron you're a show off mate
00:16:39Yeah
00:16:39Yeah
00:16:44How cute
00:16:46I'm a little flustered you know like trying to have a conversation with Megan
00:16:49I was kind of like trying to talk to your first crush
00:16:55He has great knife skills
00:16:57Oh look at that
00:16:59You're amazing at this by the way
00:17:01I'm sorry
00:17:02You could just you could just step in and do the job
00:17:04It's very fun
00:17:08There are three other amazing cooks cooking with me today
00:17:13All right that's done
00:17:15This is a competition
00:17:16I have to think how can I separate myself
00:17:19I've chosen celeriac
00:17:21And I'm making a celeriac ice cream
00:17:23I'm making a dessert
00:17:24It is surprising
00:17:25But I do want to stand out from the rest of the pack
00:17:28So I'm taking a big risk
00:17:31Petri
00:17:32Hello
00:17:32Megan
00:17:33Hi
00:17:33Megan
00:17:34So so nice to meet you
00:17:36Pleasure to meet you
00:17:37I'm so excited to see what you're cooking
00:17:39Yeah
00:17:39So tell us what you're cooking
00:17:40I'm making a celeriac ice cream
00:17:44Wow
00:17:45So I'm doing a dessert
00:17:47Okay
00:17:50It's just amazing with all the offerings
00:17:53That you chose to hone in on a dessert and a celeriac based dessert
00:17:57It is
00:17:58I am mesmerized
00:18:00Do you think this is mad?
00:18:02Do you think this is mad Megan?
00:18:04I think it's brilliant
00:18:07Have you ever had this before Megan?
00:18:08Celeriac ice cream?
00:18:09Yeah
00:18:09No, have you?
00:18:10No
00:18:10No
00:18:11Have you?
00:18:12Me though it's the first time that I'm making it
00:18:13Okay
00:18:14So with the celeriac ice cream
00:18:16Are you thinking of different textures and flavors to put around it?
00:18:19I'm doing a hazelnut crumb and toasted hazelnuts
00:18:22I'm doing some sauteed celeriac cubes
00:18:25I am doing some pickled green apple
00:18:28And then I'm doing a brown butter bourbon caramel
00:18:31Okay
00:18:32It's a little bit of a risk
00:18:33Yes
00:18:34Because you could go much safer but
00:18:36I'm excited to try it
00:18:38Well, Petro, Megan says she's very excited so make it good no pressure
00:18:41Yeah, yeah, there is not much time left
00:18:43I've got to get this ice cream in
00:18:44We won't distract you
00:18:45All righty guys
00:18:46Thank you
00:18:47Good luck
00:18:47Thank you
00:18:48I cannot wait to see this
00:18:50This is Petro from dessert masters
00:18:51I can't believe it
00:18:53Megan seems really excited which is great
00:18:56So I just need to perform now and deliver what I have promised
00:19:00This thing gets fascinating
00:19:02Incredible
00:19:02Yeah
00:19:03It's just so innovative and I think it's easy to make a safe choice here
00:19:07I'm feeling a little bit crazy right now
00:19:10It's very ambitious
00:19:12I'm doing a vegetable dessert for Megan the Duchess of Sussex
00:19:16I can't wait to try this dish
00:19:18Yeah, me too
00:19:18So creative
00:19:20I'm really excited for that
00:19:20And the fact that we can go straight into semi-finals is huge
00:19:24That is a dream of mine
00:19:27So hopefully the risk of making this dessert today pays off
00:19:44This is like definitely the like most vibey day I've had in the kitchen so far
00:19:49Like having the Duchess of Sussex is like unbelievable
00:19:53That is crazy
00:19:54Now I'm really gutted to not be cooking today
00:19:58Okay Megan, I've got a little treat for you
00:20:01Oh, come with me
00:20:02My treat?
00:20:03Yes
00:20:05So we heard this story that the last time you came to Australia
00:20:09You asked to borrow a kitchen to make banana bread
00:20:11Yes, you're supposed to be a family and double
00:20:13So I've kind of made my own version of it for you
00:20:15Okay
00:20:16It's so thoughtful
00:20:17Thank you
00:20:17So I've done a little coconut and a banana and date number
00:20:21Oh my gosh
00:20:22Look at that
00:20:23You're welcome
00:20:24That is so sweet of you
00:20:26This is so thoughtful
00:20:27It's not my pleasure
00:20:28Oh my god, what are they eating there?
00:20:30Look, is that cake?
00:20:30I think it is
00:20:33Oh my god
00:20:47I have never done coconut and a banana bread
00:20:50You're gonna have to share this recipe with me
00:20:51Please
00:20:52I will absolutely share this recipe
00:20:53Thank you
00:20:56I can't believe Pets is using celeriac to do an ice cream
00:21:00I can't believe that Megan is mesmerised by my celeriac dessert
00:21:05But I just need it executed
00:21:08What is that?
00:21:08This is my own glaze
00:21:09Did you add pepper to it?
00:21:11Uh, pepper and vanilla
00:21:13I'm so intrigued
00:21:16I've never paired all these flavours together
00:21:18But I just, in my head they work
00:21:21Celeriac
00:21:22It's kind of got a celery flavour but a lot more nutty, more creamy
00:21:27And then the pepper that adds a little bit of fruitiness and just a light amount of spice
00:21:32This is, this is the mind of a chef
00:21:34Not a home cook, this is the mind of a chef
00:21:37How does it taste?
00:21:39How's it taste in Pets?
00:21:41It needs a lot more celeriac
00:21:42Okay
00:21:43Oh
00:21:45I'm going to have to try and inject that flavour because without a really good celeriac ice cream
00:21:53I don't have a dish
00:21:59I'm going to be so feral right now because when we do the time calls we have to yell really
00:22:03loud
00:22:04All right
00:22:04So just be ready for it
00:22:05I'm going to be like a foghorn, okay?
00:22:08Ignore
00:22:08Copy that
00:22:09Pretend you're at a fish market, it's all good
00:22:12Okay
00:22:12Ready?
00:22:13Mm-hmm
00:22:13Top four, 45 minutes to go
00:22:25Come on Casper
00:22:32Casper those artichokes look unreal
00:22:34Yum
00:22:35So good
00:22:36They're just like a better potato
00:22:38Totally
00:22:38Agreed
00:22:39So today I'm going for Jerusalem artichokes
00:22:42And I'm going to serve them with a like char-grilled octopus
00:22:46Like a bit of a play on you know the classic
00:22:48Octopus and potatoes just elevated
00:22:52I want to make this the best octopus that we've ever seen in this kitchen
00:22:55And normally I'm pretty cool calm and collected in the kitchen
00:22:58But today you know what i'm i'm feeling i'm definitely i'm feeling a little bit of pressure to cook for
00:23:03me again
00:23:06Just a little bit of a shake yeah i'm bloody nervous serving megan today
00:23:11See i'd never thought i'd be cooking for the duchess
00:23:14Oh look what he's doing drew some artichokes i love them
00:23:18She is such a big deal and she has this like aura around her
00:23:23So
00:23:25It might get a bit overwhelming at times
00:23:27Trying to you know concentrate yeah i feel like i've never been like so nervous
00:23:31So if i can put up like the best dish possible with the drew some artichokes i'll be pretty stoked
00:23:34I can't wait to see what they're going to cook
00:23:38Is that beef i see vinnie always mate go you good thing
00:23:43I've decided to go with celeriac today um it's a really cool ingredient i feel like
00:23:49So my dish today is going to feature celeriac in two ways and then also a really nice steak
00:23:55Celeriac is kind of underrated i remember the first time i had it
00:23:58My dad used to make these awesome lamb shanks and he told me that he wasn't making mash but he
00:24:01was making celeriac
00:24:02And i was like what the hell is that but then when i had it i like
00:24:07Absolutely fell in love hey vinnie hello hello
00:24:11Vinnie meet megan hello nice to meet you nice to meet you too what are we cooking
00:24:15Today i'm going to be making a really nice piece of steak but that won't be the star of the
00:24:19show
00:24:19So i'm going to be making a caramelized celeriac puree and then i'm also going to be
00:24:24Using the sheeter to turn some celeriac into some really long sheets and roll them up into like a flower
00:24:29So you're going to have two different textures and tastes to the dish this is very ambitious with such a
00:24:34short amount of time
00:24:35Yeah yeah i'm really excited for this dish thank you very much
00:24:37You like vinnie thank you thank you you got this vinnie let's go
00:24:41Who would have thought you know you come on here and you make a roll
00:24:45for master chef and you get to make the duchess of sussex
00:24:50Have an idea for these little celeriac flowers
00:24:56So i'm going to use a vegetable sheeter and make a little ribbon of celeriac
00:25:00Then i've got my long sheets of celeriac which i'm just rolling up
00:25:09My flowers now ready to be cooked so i'm gonna sear them off really well
00:25:16It's gonna show how far i've come and how much i've grown as a cook
00:25:20Vinnie this looks amazing
00:25:24All right come on let's lock in
00:25:32Megan i gotta ask you now that you're in the master chef kitchen how does master chef australia stack up
00:25:38to
00:25:38Your cooking show with love megan oh my gosh well that we had so much fun on my show but
00:25:43it's very different i mean
00:25:45It's about hosting and hospitality and taking it easy for a home
00:25:49so this is probably the antithesis exactly the antithesis of that the stakes are so high you
00:25:55Can feel the pressure smells fantastic vinnie yes you make us really hungry but also i do love that
00:26:01They have so much support yeah from you know everyone else has been on the season with them
00:26:05Yeah and you can feel their excitement so from that standpoint it feels very much the same because it's just
00:26:10about
00:26:11Cooking for joy and cooking for fun
00:26:14They're also cooking to win
00:26:15Yeah they are also cooking to win
00:26:18Oh my gosh she's still chopping
00:26:21So right now i've prepped all my veg the bangang kwa the stir frying happens right at the last minute
00:26:26In all this time all i've done is just chop
00:26:29Time is against me right now
00:26:31I should probably get started on my sambal
00:26:34Get it aaron let's go
00:26:36So i chuck in some aromats the chilies you've also got the fermented shrimp paste
00:26:41It is paramount that i taste and balance everything i'm trying to do my uh my ancestors proud
00:26:48Along with my bangkwang cha i'm making these little cups to elevate the dish
00:26:53So the idea is that you'll have the filling that goes inside you'll top it with a bit of sambal
00:26:57and just it's like a one-biter
00:26:58It's almost like an open face spring roll i'm just not sure if this is going to work because i've
00:27:02never done this before so we'll see what happens
00:27:05Here we go aaron's doing his little
00:27:09Thingies i put the mold into the batter
00:27:14But the batter keeps sliding off back into the bowl it's just not working why am i not sticking
00:27:20I'm hoping i can get there um yeah hopefully i'll have something to serve
00:27:25Let's go aaron keep going aaron
00:27:28All right it's time for a 30 minute time call fun
00:27:31I think you can do it can i i think you should can i tell them personally
00:27:37Let's make it personal i don't like to yell here we go
00:27:40vinnie yes
00:27:4130 minute time call
00:27:42Oh okay thank you very very much i appreciate that you're very welcome i'm going to work faster now
00:27:50That's great i love that i gotta keep my pace up
00:27:53Casper hey this is your 30 minute time call oh thank you you're very welcome
00:27:59He's very elegant this is definitely like an asmr time call it's kind of nice for a change
00:28:05She is so great look at her aaron hey you've got 30 minutes left yes
00:28:11Just like universally thank you i appreciate that thank you
00:28:15And she almost like looks through your soul a little bit when you're talking to her last but not least
00:28:19Petro hello just letting you know it's your 30 minute time call okay thank you you're very welcome thank you
00:28:32I think they started blushing a little bit i know that was a very intimate time call it was very
00:28:39But you can't really let that like
00:28:42Slow you down too much you just have to go like yes there she is and just keep going
00:28:49I'm feeling pretty motivated yeah it's like electric the energy
00:28:54I think just like the caliber you know we've got you know megan today cooking for her is crazy
00:29:01The first spot in the semis is crazy as well um
00:29:06Cut myself oh oh my god did he get himself all of a sudden i cut myself with my peeler
00:29:13Casper's cut himself first strike with a little peeler oh damn casper's already injured the first time
00:29:20I've like ever cut myself in this kitchen and it's in front of megan kind of embarrassing
00:29:27Casper
00:29:31How we doing
00:29:45Casper
00:29:46How we doing i'm good nice to meet you
00:29:49Well again i already met you yeah sorry
00:29:53So megan hasper is he's a very intuitive cook he's great with a mystery box and he is unflappable
00:30:00The guy does not break a sweat
00:30:01Except today apparently
00:30:03Except today except today
00:30:05He's the colour of pose dress
00:30:09What ingredients are you going to focus on today and what do we have here so i'm going to do
00:30:12the jerusalem
00:30:13Artichokes i'm going to be doing a jerusalem artichoke puree
00:30:16Do some artichokes that like crushed and then this is going to be a vinaigrette that's going to dress the
00:30:20octopus
00:30:21So like and do your vinaigrette
00:30:24And then i also like i guess you know i'm sort of like resonate with you how you like some
00:30:28spice in your food too
00:30:29So yeah a little bit of spice there that's very thoughtful and i guess like take it back to cali
00:30:32as well i'll put some grapes in
00:30:34wow oh i wasn't expecting that interesting okay i love that you're thinking about me
00:30:41It's creative all right good luck casper good luck guys
00:30:49It's sort of like making me go a bit whoa like there's a lot going on right now you're right
00:30:55casper
00:30:58I just got a bit red that's all mate
00:31:02Just kidding love you mate
00:31:07I'm taking a bit of inspiration today from what megan was saying up the front around how
00:31:11She loves the spice she loves some grilled fish so i hope that it'll work in my favour
00:31:16It is quite the medley of flavours it's talking about between india and grapes
00:31:21We say oki in australia
00:31:23We showed everything yeah but that i mean that's very creative and also very bold yes
00:31:29Because i can't actually close my eyes and picture how it's all going to taste together
00:31:32But he has a vision yes i love that i love how how secure he feels in what he's doing
00:31:38He's very good at pulling unusual flavors together
00:31:43Evidently
00:31:45Okay today is the day to step up mega mega big 15 minutes to go
00:32:04You know what we're in a bit we're in a bit of a rush
00:32:08Oh it smells so nice in here
00:32:10Let's keep monitoring aaron keep pushing brother you're so close
00:32:14I'm looking for some crispy cups when this cooks
00:32:19Are they working aaron so with my dish i know how to stir fry i know how to make an
00:32:25amazing sambal
00:32:27I've never made these cups before
00:32:29Too thin yeah it's supposed to stick yeah god damn it
00:32:34So i go back try and readjust thicken it oh please work keep going aaron if the cups don't end
00:32:40up on the plate
00:32:41I'm leaving out a major component of this dish
00:32:44Come on aaron close brother
00:32:46How they looking as
00:32:50It's like a cup
00:32:52Here we go
00:32:54Be delicate
00:32:56The cups are working and oh my god i'm actually going to get them on the plate
00:32:59Yeah it's actually the the texture of laughter
00:33:02But i also need to stir fry my carrots for my bung pong char
00:33:06I've got my carrots in the stir fry now
00:33:08So that's just cooking away um then i'll add everything in stages
00:33:14Aaron that's smelling so good dude
00:33:16Yeah aaron ridiculous
00:33:20Happy aaron
00:33:22I'll probably let you know in a couple of minutes
00:33:25Keep pushing man keep pushing
00:33:26Yeah keep going boy
00:33:27Lock in man lock in
00:33:30Make it sparkle for megan markle
00:33:3310 minutes to go
00:33:34I had to
00:33:35I had to
00:33:40Well done well played
00:33:41What
00:33:42I need to hurry up
00:33:43Hurry up
00:33:44Hurry up oh
00:33:45That's you mate
00:33:49Come on Petro
00:33:50Those are good
00:33:54A little bit more and we'll be there
00:33:56I need to finish cooking up my steak
00:33:58Puree is pretty much done i just need to fix a texture on that
00:34:01Cook my flowers and then get my sauce done
00:34:03I feel like i've got a really clear vision of my steak and celeriac dish
00:34:06And i feel like my flavors are all gonna be bang
00:34:09I've just tasted my celeriac puree it's really really nice
00:34:11Got that really nice deep rich flavor from the caramelization
00:34:15Sorry dad i feel like my celeriac puree is just that little bit better
00:34:19Not to say that yours wasn't but yeah
00:34:22Vinnie are these preserved lemons
00:34:24Preserved
00:34:25Okay that's cool
00:34:27Now that my celeriac flowers are seared off i'm gonna poach them in a little bit of chicken stock
00:34:32And some preserved lemon
00:34:33Vinnie that's cool
00:34:35Thanks
00:34:38I taste it and it hits me
00:34:43I've got some really big rich flavors
00:34:46I need to think quick it's gonna be way too rich so what can i do here to fix this
00:34:51And try and make this dish as fit for a duchess as possible
00:34:56I need an acidic element that's gonna cut through and just lift everything up
00:35:01You can never really go wrong with a nice um
00:35:04Salsa veddale or gremolata
00:35:06I'm gonna use the top of that celeriac root with a little bit of um the stalks
00:35:11And use that in my gremolata
00:35:13I just think some nice fresh citrus and fresh herbs to kind of bring it together
00:35:17Oh Vin look at that you can't touch that man
00:35:19I just thought of that just then
00:35:20You can't touch that
00:35:23Raw talent
00:35:25Mate i've missed the i've missed the heckling
00:35:30Pickled apple is done caramel done i'm sauteing off my um celeriac
00:35:38How's that ice cream patra
00:35:41With the ice cream my concern was that there wasn't enough celeriac so i've added more
00:35:45Is it a bit more celeriac-y
00:35:48Yes
00:35:49Yeah
00:35:49Yeah
00:35:50Nice
00:35:50Yeah
00:35:51Definitely a bit more celeriac flavour it's a good amount and um i'm gonna start tasting everything and see what
00:35:57needs adjustment
00:35:58The risk factor on this dish is 10 out of 10 i'm trying to balance all these elements
00:36:06Um it's a little bit tricky
00:36:11Um yeah we got spoons we got spoons
00:36:13Yeah great
00:36:14Petro
00:36:14Yes
00:36:15Do you mind
00:36:15Yeah go for it
00:36:17I'm gonna crash your party here
00:36:18Give it a crack
00:36:31Making me nervous
00:36:32Interesting
00:36:33Concerns
00:36:35Um
00:36:37Look petro you're a brilliant hook
00:36:41But you definitely need to try everything together with this dessert
00:36:44Yep
00:36:45Yes
00:36:46Yeah
00:36:46Yeah
00:36:47Even more so than usual i would say
00:36:48Yep
00:36:50Thank you guys i'm gonna give it a crack
00:36:52Thank you
00:36:53What have i done
00:36:55This is so stupid why would you make a celeriac ice cream dessert
00:37:00We're running he's running
00:37:02I'm freaking out
00:37:13After tasting my celeriac ice cream sophia's face uh seemed a big concern
00:37:20I think oh god what have i done is she obviously thinks this isn't balanced at all
00:37:27Oh boy
00:37:29There's so much at stake today a direct ticket into the semi-final come on
00:37:36And on top of that megan the duchess of sussex is here in the masterchef kitchen
00:37:41I need to put something beautiful and refined
00:37:44Still a lot to do and to balance because i honestly have never made this before
00:37:49Um so i'm gonna have to taste and adjust
00:37:52No mucking around the celeriac ice cream it's really fresh with just a light amount of spice
00:37:58Which complements my roasty celeriac cubes
00:38:02I've got my hazelnut crumb not too much crumb and my bourbon caramel to add a little bit of lusciousness
00:38:08And then this pickled apple is really going to cut through all of that make it delicious metro
00:38:16I put everything together i taste it
00:38:20Trust yourself trust yourself
00:38:27It isn't bad
00:38:30I don't know i think i like it
00:38:32Yeah yeah you should
00:38:35It needs a bit more salt it needs a bit of lemon zest with the apple
00:38:39But overall i think it's really good i just need to play around with the ratios
00:38:44Come on Petro
00:38:47What's that Casper?
00:38:49Jerusalem artichoke puree
00:38:50Yum
00:38:51Tastes good Casper
00:38:52Yeah
00:38:53I've got my Jerusalem artichokes all prepared both ways
00:38:56Most spicy and do your vinaigrettes coming on really nicely
00:39:00And i'm just starting to hibachi my octopus
00:39:05Casper moment of truth
00:39:06Yeah
00:39:07How are you doing?
00:39:08Um i'm pretty happy with the cook on the octopus like it's it's tender
00:39:10So now i'll just get like a touch of colour on it
00:39:12Okay um and i'm really happy with my drizzle artichoke
00:39:15Oh that is not what i was expecting
00:39:16Nice and crispy and then my puree over here
00:39:20Also really happy with too like the texture of it
00:39:22It's super silky
00:39:23Oh yeah beautiful um may we?
00:39:26Yeah go
00:39:27Um duchess is first i feel
00:39:30Be rude not to
00:39:36Very good that's a terrible poker face
00:39:40Oh
00:39:44Um okay okay okay
00:39:47You're gonna get it all together
00:39:48Yep just charring some more octopus now
00:39:51We're gonna have to totally wash our hair tonight
00:39:54Good luck Casper
00:39:55Thanks guys
00:39:56Home stretch
00:39:58Oh wow
00:40:00Megan i'm liking my puree which is like
00:40:03Lovely
00:40:05Nice Cas
00:40:07Happens to the best of us Casper
00:40:10Go off kings five minutes to go
00:40:20That's what the kids say apparently
00:40:21They do
00:40:24All right that's done
00:40:26Better rest a little bit
00:40:29This steak needs to be perfect medium rare
00:40:34Have a look
00:40:42Oh perfect
00:40:44Yes
00:40:45Hey vinnie beautiful lovely thank you cook on the steak is perfect exactly how i wanted it and now i'm
00:40:53just thinking about my plating up
00:40:55So i think i'm gonna do like this little herbie number on the bottom of the flowers so they're kind
00:41:00of like flowers in the grass
00:41:01And then do my steak dress on the side and like puree just in between
00:41:06Everything's very rich very heavy
00:41:09So hopefully the grummelada will make sure that it won't be too heavy of a dish
00:41:14Stunning vinnie keep pushing guys
00:41:20The semi-final is so close one minute to go
00:41:35The whole stir-fry element of my beng guang cha is finally done and there's so much beautiful color and
00:41:43it's just delicious
00:41:44Go aaron
00:41:45I'm actually pretty happy
00:41:46This dish is usually eaten on lunar new year and i want it to eat and taste like a celebration
00:41:51I've made something that i'm proud of and it's something from my past and you know hopefully that's that's enough
00:41:58Time's up in
00:42:0010
00:42:009
00:42:0110
00:42:037
00:42:046
00:42:055
00:42:064
00:42:083
00:42:102
00:42:111
00:42:132
00:42:242
00:42:281
00:42:292
00:42:321
00:42:362
00:42:502
00:42:522
00:42:522
00:42:522
00:42:523
00:42:532
00:42:562
00:42:573
00:42:593
00:43:002
00:43:143
00:43:142
00:43:143
00:43:153
00:43:153
00:43:164
00:43:164
00:43:164
00:43:165
00:43:165
00:43:165
00:43:275
00:43:285
00:43:405
00:43:405
00:43:405
00:43:406
00:43:405
00:43:406
00:43:406
00:43:406
00:43:407
00:43:437
00:43:518
00:43:518
00:43:519
00:43:519
00:43:5110
00:43:5110
00:43:5110
00:43:5111
00:43:5311
00:43:5410
00:43:5612
00:43:5615
00:44:2112
00:44:2512
00:44:3112
00:44:3313
00:44:3415
00:44:3415
00:44:3415
00:44:3416
00:44:3516
00:44:3717
00:44:3718
00:44:3918
00:44:4319
00:44:4620
00:44:4721
00:44:4920
00:44:5120
00:44:57Okay, so I think this is beautifully balanced.
00:45:00I love how silken the Jerusalem artichoke puree is.
00:45:06It's pitch perfect, actually.
00:45:10And that crispiness that you have on the other version of the Jerusalem artichoke,
00:45:14it really is highlighting that as a featured ingredient.
00:45:17I love the heat, so the sauce is going in for more.
00:45:21And also, I will say, I think the char on the octopus, it's really beautifully cooked,
00:45:25and it's really, really beautifully complemented by the other choices you made.
00:45:31That oki is just so tender.
00:45:34It's the easiest thing to eat, and it is so tasty as well.
00:45:38Completely agree with Megan.
00:45:39That puree is, it's velvet.
00:45:42And I thought the little pops of sweetness from the grapes were a really nice touch as well.
00:45:46Awesome cooking.
00:45:47Really great cooking.
00:45:48Well, first, I need to see how strong that table is.
00:45:55Because it is genius.
00:45:58The way you've introduced the most ugly wood vegetable on the planet to something so creative,
00:46:07so original and so tasty.
00:46:09This, for me, is a message saying, not just I want to end up in the top three,
00:46:17but this is the way I am.
00:46:19And that's worth a lot.
00:46:35It is a bit of a surreal moment.
00:46:37When I found myself on this season of MasterChef, I think the last thing I expected was Meghan Markle, the
00:46:45Duchess, eating my food and enjoying it too.
00:46:48So, I would really love to win this challenge.
00:46:52Okay, next up, Vini.
00:47:00I definitely feel like this dish is a testament to how far I've come, like the elevated techniques.
00:47:06Hopefully, it's not too rich and have done enough to put me straight into the semi-fuckers.
00:47:12I think that's it.
00:47:14Oh, nice.
00:47:14Just a little bit.
00:47:15Look at you holding that.
00:47:17I know.
00:47:18Restraint.
00:47:22So, tell us, Vini, what was your ingredient?
00:47:25Today, I chose the celeriac and I made a crusted eye fillet with celeriac puree and some celeriac flours.
00:47:36It doesn't actually look like a Vini dish, really.
00:47:40Mm.
00:47:40It's come a long way.
00:47:41You sure?
00:47:42It's not Marco Pierre White over there?
00:47:43No.
00:47:45No.
00:47:46No.
00:47:46Much smilier.
00:47:47Yes.
00:47:48I'm intrigued to find out what's going on under this little slice of celeriac.
00:47:55If, Meghan, would you like to...
00:47:58If I do it with as much flair...
00:48:00You can certainly try.
00:48:01You noticed.
00:48:02I'm glad you noticed.
00:48:03Oh, very good.
00:48:04There we go.
00:48:05Very good.
00:48:05Thank you, guys.
00:48:06Yeah, nice.
00:48:08Something.
00:48:08There we go.
00:48:09Nearly there.
00:48:29I think it's a really beautiful dish.
00:48:33It really shows your whole journey.
00:48:35Your plating.
00:48:37Just how refined all the elements are.
00:48:39And the fillet was just cooked in filet.
00:48:43The filet.
00:48:45It was cooked perfectly.
00:48:47The cuisson was spot on.
00:48:49Your puree.
00:48:50It's rich.
00:48:51It's lovely.
00:48:52It's silk.
00:48:53This little flour shape is actually very well done.
00:48:58Alongside with this very well cooked beef.
00:49:01It's delicious, inviting.
00:49:03And thank you for the lovely dish.
00:49:05I love this dish.
00:49:08I mentioned my husband is a real meat and potatoes kind of guy.
00:49:11This feels like the most elegant, elevated version of that.
00:49:16H would love this dish.
00:49:19And I'm so glad you did the gremolata because that brightness, it just brings it to life.
00:49:25It's just a very easy, craveable dish.
00:49:29Thank you very much.
00:49:30You're welcome.
00:49:31It's very good.
00:49:32Well done.
00:49:33You're thinking more and more like a professional cook, not a home cook.
00:49:37And that's the stuff that makes us the happiest to see.
00:49:40Thank you very much.
00:49:40Well done Vinnie.
00:49:45That's like a once in a lifetime opportunity.
00:49:47I definitely feel like, you know, I have a shot at immunity today.
00:49:51Fingers crossed.
00:49:58Well done mate.
00:49:59Next dish we'd love to taste is Aaron's.
00:50:02Woo!
00:50:03Aaron!
00:50:05There is that worry factor of the dish being too simple, but also my heritage is all over
00:50:13this dish.
00:50:14So hopefully it's enough.
00:50:26Hello.
00:50:30Aaron, tell us what you've made.
00:50:31I've made my grandma's version of bangkang cha.
00:50:35So it's a bit more carrot-forward because when I was younger, that was the only kind of vegetable
00:50:40I'd eat.
00:50:41When she sauteed it, it was really sweet.
00:50:42So that's what I've tried to do today.
00:50:44Try to bring up more of the carrots and try to emulate a bit of her recipe.
00:50:48So when you think of this dish, how long would it usually take when your grandma makes
00:50:52it at home?
00:50:53It would take hours for her because she'd be there on a little plastic stool, big round
00:50:57chopping block with a giant cleaver just going as a vegetable slowly.
00:51:01On the ground.
00:51:01Yeah.
00:51:03Newspaper.
00:51:04Newspaper and the coloured buckets that you put the vegetables in so she'd separate the
00:51:09vegetables.
00:51:09Oh.
00:51:10Yeah.
00:51:10Such good memories.
00:51:11I loved that.
00:51:13I love that you did something that was sentimental to you.
00:51:16And also just to taste family cooking.
00:51:18Yeah.
00:51:19It's fantastic.
00:51:21Can you tell us what is your grandmother's name?
00:51:23English name is Mary.
00:51:25Mary.
00:51:26That was my grandma's English name.
00:51:28Really?
00:51:28Yeah.
00:51:29Yeah.
00:51:31I can't wait to dive in.
00:51:35Good crunch.
00:51:36Yeah.
00:51:40So satisfying too.
00:51:53Mmm.
00:51:53Okay.
00:51:54Let's start with the sambal.
00:51:57It is so good.
00:52:00I love that you're honouring your grandmother's recipe and all the flavours of it.
00:52:03I can't say necessarily that the carrots are what's standing out as the featured item but
00:52:08I do think it's really balanced.
00:52:09I love the crunch and the textures and yes, that sambal, I would bottle it and I would
00:52:14take it home with me if I could.
00:52:16It's great.
00:52:17Erin, I love how this has so many, you know, childhood memories for you.
00:52:20I loved it in the little, little fried pat.
00:52:23It was very delicious.
00:52:25It was incredibly crispy.
00:52:26Love, love, love the sambal.
00:52:28Great job on that.
00:52:29And well done on the heat because it's like very, um, not anti-social.
00:52:34Like it's still very...
00:52:35That's such a good way to describe it.
00:52:38It's good.
00:52:38It's good, yeah.
00:52:38There is so much to love on this plate.
00:52:41It's fresh.
00:52:42It's funky.
00:52:43It's spicy.
00:52:44It has absolutely every flavor profile going on in there.
00:52:48Love the garlic as well.
00:52:49Sorry to interrupt.
00:52:51We've had a phone call to studio.
00:52:56Hi, my love.
00:52:58Good morning.
00:52:59Hi.
00:53:00My husband's here.
00:53:02Hi.
00:53:03Hi.
00:53:06I'm watching you with the judges.
00:53:07There you go.
00:53:09Oh my gosh.
00:53:11What's going on?
00:53:12Have I interrupted something you've...
00:53:13Well, we are actually in the middle of tasting all of the dishes.
00:53:16We have four incredible cooks here.
00:53:18Here they are.
00:53:19Aaron's here.
00:53:20Vinny's back there.
00:53:22Casper.
00:53:23And Petro.
00:53:24Say hi, guys.
00:53:26Hi.
00:53:26Um, it's amazing.
00:53:27They're so talented.
00:53:28We wish you were here.
00:53:29He's in Canberra right now.
00:53:30Yeah, we do.
00:53:31With the veterans.
00:53:32The candeliers in the background.
00:53:33That's very nice.
00:53:34Yeah, we fancy the joint up for your beautiful wife.
00:53:38That you guys have.
00:53:39Wonderful.
00:53:40I wish you could try this.
00:53:41These dishes are fantastic.
00:53:44Can I see?
00:53:44Yes.
00:53:46Yeah.
00:53:47Can you see it okay?
00:53:50It's really delicious and there's a hot sauce that...
00:53:52Well, you know me.
00:53:53It's a sambal and it is so good.
00:53:55I don't know.
00:53:56I think it might be too much for you though.
00:53:58It's spicy.
00:53:59Good.
00:54:00I'll go and enjoy it.
00:54:01I'm very sorry to disturb you.
00:54:02All is well here.
00:54:03And I'll see you later.
00:54:04Okay, I'll see you later.
00:54:05Say bye to everybody.
00:54:05And there's the crew.
00:54:06Bye.
00:54:07Bye.
00:54:09Love you.
00:54:10Talk to you later.
00:54:11Bye.
00:54:12That looks crazy.
00:54:25That's nuts.
00:54:26Oh my gosh.
00:54:28Just when you think you're at the peak, we're FaceTiming Prince Harry.
00:54:33This is nuts.
00:54:34How exciting.
00:54:36What a lovely surprise.
00:54:38Honestly.
00:54:38I'm still charmed.
00:54:39He's a charmer, isn't he?
00:54:41I know.
00:54:42Erin, I don't know how I'm going to top that.
00:54:44But like I was saying, there's a lot to love about this dish.
00:54:48It's really tasty.
00:54:49So, well done Erin.
00:54:50I think your grandmother with Mary would be very, very proud of this dish.
00:54:53And what you've done.
00:54:54You've done her proud.
00:54:55Thanks Erin.
00:54:59The last thing I'd expected was Prince Harry on a FaceTime call.
00:55:04Hearing how delicious my sambal is.
00:55:07Like, what is my life?
00:55:09Had a good chat with Harry.
00:55:10Great chat.
00:55:11Yeah.
00:55:12Okay.
00:55:13When my phone came, I had a panic attack.
00:55:15I thought something was wrong.
00:55:17That is cray cray.
00:55:19That was wild.
00:55:20What an awesome day.
00:55:22It's time for dessert.
00:55:23You're next Petro.
00:55:24Yeah Petro!
00:55:26This will be really interesting.
00:55:30This dessert is something pretty crazy that I haven't done before.
00:55:35With some very interesting flavours.
00:55:39Oh wow.
00:55:40Hopefully, the risk pays off.
00:55:44Petro, tell us what you've made.
00:55:45Uh, celeriac ice cream.
00:55:48With some sautéed celeriac.
00:55:51Some pickled apples.
00:55:53And a hazelnut crumb.
00:55:55So, just want to ask, who's had a celeriac dessert?
00:55:59Anyone?
00:56:00Hands up.
00:56:00No.
00:56:01Anyone?
00:56:01Anyone on the pantry?
00:56:01No one would be crazy enough to do that.
00:56:03No.
00:56:04Surely.
00:56:04Petro.
00:56:05Not a single hand up.
00:56:08Uh, yeah.
00:56:09Uh, I haven't had one either.
00:56:14This is the first one.
00:56:16Very brave.
00:56:17I can't wait to dive in.
00:56:19Let's.
00:56:39Okay.
00:56:41Um.
00:56:57Okay.
00:56:58Um.
00:57:05I am rubbing my temples because I can't understand how this is so good.
00:57:22This is so extraordinary.
00:57:27The execution is beautiful.
00:57:29I think you can see the balance and the flavors of that peppercorn really coming through on
00:57:34the ice cream.
00:57:35The texture of the ice cream is beautiful.
00:57:37Obviously the vanilla is there, but that celeriac is very perfectly featured.
00:57:42The earthiness and the nuttiness, it's not overpowered.
00:57:46I also love the variation of colors, the textures that are popping.
00:57:51To be that creative and that courageous to make something that is new that you've never
00:57:57tried to push yourself to believe in yourself that much.
00:58:02You did it.
00:58:04And it feels very Michelin star to me.
00:58:06Yes.
00:58:07Yeah.
00:58:09Well done.
00:58:10Well done.
00:58:11Thank you so much.
00:58:12Petra, suck this up and store it.
00:58:14I will.
00:58:15That's a massive compliment.
00:58:16For a bad day.
00:58:17Yeah, I will.
00:58:18Do you realize how good this is?
00:58:20This is more than the restaurant dish.
00:58:23It's perfection.
00:58:25You've managed to transform such a powerful vegetable to something so delicate, sweet, subtle.
00:58:34And it keeps coming back.
00:58:35The celeriac is really making this effect.
00:58:37And on the top of that, you've got the audacity of having lemon, apples, tarragon, whiskey, vanilla.
00:58:45I mean, this is crazy.
00:58:48It just tastes perfectly harmonious.
00:58:52You've got the celeriac ice cream, which is this earthy sweetness, this intrigue.
00:58:59And then as you finish that mouthful, you get the pepperiness right at the end.
00:59:03And the vanilla just enhances all of that together.
00:59:06The crumb.
00:59:07It's kind of giving a little bit of like Anzac biscuit and tea.
00:59:11I think you've made your best dessert in front of the Duchess of Sussex.
00:59:16Oh my God.
00:59:24I cannot believe how much they love my dessert.
00:59:28Oh, no, no, no, look at that.
00:59:29It's so good.
00:59:30I think Meghan calling my dessert a Michelin star dessert.
00:59:35It might be the best thing I've heard all competition.
00:59:40Oh my God.
00:59:45Thank you so much.
00:59:56I have loved every second of being here.
00:59:59I was already in love with Australia and this has just made me over the moon.
01:00:03I'm thrilled to be here.
01:00:04Thank you for the hospitality.
01:00:06Truly.
01:00:06It's been incredible.
01:00:07And all of these dishes are well worth flying over here for.
01:00:11So thank you, gentlemen.
01:00:12Really job well done.
01:00:14It's so cool you're coming back again next year.
01:00:20Meghan, thank you so much for making the trip from the other side of the world.
01:00:24Everybody put your hands together for Meghan Markle.
01:00:30Meghan's so lovely and she was so supportive.
01:00:34It was really beautiful to watch.
01:00:37Shall we talk about the dishes?
01:00:38Yeah.
01:00:39All right.
01:00:40Casper, let's start with you.
01:00:43It was so beautifully balanced and composed what you put together.
01:00:48And truly, those Jerusalem artichokes, just the perfect texture, married in harmony with some of the best Aki, as you
01:00:55say, that I've ever had.
01:00:57Job well done.
01:01:01Vinnie, as I mentioned, it is a dish that my husband would love so much.
01:01:09It was this perfectly elevated Sunday roast.
01:01:16Aaron, well, you know I am head over heels over that sambal.
01:01:20It is so delicious.
01:01:22Your grandmother would be so proud of that dish.
01:01:24And I really appreciate as well the story and the memory that you can connect to that plate of food.
01:01:30Petro, forevermore, I think I will associate you with celeriac, which is the most unexpected thing, I would think, of
01:01:38meeting any of you on this show.
01:01:40But it was extraordinary, frankly, what you managed to do with a vegetable and turn it into a dessert that
01:01:48is so incredibly elegant.
01:01:50Well done to you.
01:01:52It came down to two dishes today.
01:01:58Casper.
01:02:02And Petro.
01:02:07You two made it almost impossible to decide.
01:02:14But the first member of our top three and going straight into the semi-finals.
01:02:24Is you?
01:02:26Petro!
01:02:33Oh my God!
01:02:39This is unbelievable.
01:02:42It means the absolute wealth.
01:02:44To get straight into that semi-final.
01:02:46I'm going to remember this day forever.
01:02:50Congratulations to all of you.
01:02:51Well done.
01:02:52Bravo!
01:02:55Have you enjoyed yourself?
01:02:56Oh my gosh, I loved it.
01:02:57I can't wait to go back to the hotel and tell H all about it.
01:02:59Really?
01:02:59I'll get here in a little bit.
01:03:01That's awesome.
01:03:02Tomorrow night, their loved ones sent letters.
01:03:08Darren, you've done so well to get to this point in the competition.
01:03:11And one special ingredient.
01:03:15Oh my goodness, Vinny.
01:03:20Got this, man.
01:03:24Now, one dish stands between them and the semi-final.
01:03:31There's a lot riding on today's cook.
01:03:33If I make my parents proud with this dish, job done.
01:03:37Is this dish the one that does send me home?
01:03:39Is this dish the one that does send me.
01:03:43I'm looking for this.
01:03:48It's a different episode.
Comments