MasterChef Australia Season 17 Episode 9
#MasterChefAustralia
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#MasterChefAustralia
#PrimeUSTV
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00:00Music
00:10Here we go, guys.
00:11Ready?
00:12Let's go.
00:13Ready, let's go.
00:14Here we go, Crowe, down the front.
00:18Oh, what's going on?
00:21What do we see?
00:26Where's the box?
00:28There's no mystery boxes.
00:30I see these fridges at the end.
00:32It's like, oh, mine's going a million miles an hour.
00:34What's going on?
00:36Is this what you're expecting to see this morning?
00:38No!
00:40Usually, you'd be staring at those mystery boxes.
00:43Yeah.
00:44Today, you're looking at some pretty cool mystery fridges.
00:48Today, you need to pick one of our fridges.
00:54But you won't know what's inside until after you've made your choice.
01:02Of course.
01:04It's a blind pick.
01:06Stand in front of the fridge that you want to use.
01:12Oh, my God.
01:13Oh, yes.
01:14Oh, let's go.
01:15We're on.
01:16Cheese carefully.
01:17You want to make the right decision.
01:18I want to go here.
01:19Oh, my God.
01:20French.
01:21You bet.
01:22Oh, I'm torn now.
01:23The four judges have completely different cooking styles, and they're all known for different
01:31things.
01:32John Kristoff is known for all things French cooking.
01:35So I'm expecting maybe foie gras or some duck in there.
01:38Maybe some beautiful French cheeses.
01:40I reckon Poe's the biggest wild card today.
01:43Poke and swing between sweet and savoury.
01:45So there could be anything from, I don't know, beautiful Southeast Asian herbs through
01:49to puff pastry.
01:50Oh, I'm torn now.
01:52Yeah, I know.
01:53Let's just relate to change.
01:55Andy's known for beautiful fresh produce.
01:57He loves big punchy ingredients.
01:59So I'm expecting maybe some beautiful flavoured oils or vinegars, seafood, maybe meat.
02:04Sophia is incredibly well-travelled, and she's got this amazing palette.
02:08Her ingredients today could be anything from Eastern European beetroot through to Mexican
02:13chilies through to Thai fruits.
02:15Could be anything.
02:16Everyone's kind of doing the dance.
02:18Where are we going to land?
02:19Oh, you can't see.
02:20No, we can't actually see.
02:22So with all that in mind, I'm going to choose Andy's fridge.
02:26Oh, my God, I've got nine.
02:28I expected this.
02:30Sorry, Pa.
02:33You will be cooking with my...
02:44Rinds.
02:45Ooh.
02:46Rinds?
02:47Oh, yeah, cheese rinds.
02:48Bloody hell.
02:49We don't need to get over excited that much.
02:52What do you want?
02:53Caviar?
02:54Yay!
02:56Steaks?
02:57Rhind.
02:58Rhinds.
02:59Rhind.
03:00Rhind.
03:01Rhind.
03:02Rhind.
03:03Rhind.
03:04Rhind.
03:05Rhind.
03:06Rhind.
03:07Rhind.
03:08Rhind.
03:09Rhind.
03:10Rhind.
03:11Rhind.
03:12Rhind.
03:13Rhind.
03:14Rhind.
03:15Rhind.
03:16Rhind.
03:17Rhind.
03:18Rhind.
03:19Rhind.
03:20Rhind.
03:21Rhind.
03:22Rhind.
03:23Rhind.
03:24Rhind.
03:25Rhind.
03:26and Theo. You're cooking with leftover pickle juices. Really scraping the barrel, hey?
03:37These fridges are not at all what I was expecting. Honestly, I was thinking they're going to be
03:41brimming with a whole bunch of different ingredients that suited the judges' palates,
03:45and we've got scraps, things that would normally go in the bin. In each of these fridges are
03:49leftover ingredients that we love and that we always keep on hand to trick up a dish at home.
03:54While some may see these ingredients as scraps, we see them as shortcuts to flavour town. They're
04:00nifty little hacks unique to each of us. We know plenty of ways to incorporate it into our cooking,
04:07but we want to see what you would do with them. Oh, I always use the leftovers. I hate waste. Like,
04:14I actually really hate waste. Even if my husband has to eat the same thing for a week, I don't care
04:19because we're not wasting any food. So it's great. This is perfect for me.
04:26So, what I have in my fridge, I've got some parmesan rinds, pancetta rinds, and orange rinds. And I've
04:35chosen those rinds because it's very much like me. The older I get, the more you get out of it. So,
04:41it's fantastic. Alright, so I'm really passionate about no waste and I never let anything go in the
04:48bin. So, I actually repurpose all these in my kitchen. I always transform them in some way.
04:52So, that's what you have to think about, okay? So, what I've got in there is cooked puff pastry
04:58shards, coffee, cardamon, chiffon scraps, and then I've got some savoury pastry, but they're blue
05:04cheese flavoured. So, strong flavour. So, in here, I've got dill stalks, some coriander stalks, and
05:11parsley stalks with the root on. It's all about getting creative with using what you've got left
05:16over on the herbs. So, the stalks and the stems, a lot of flavour if you know what to do with them.
05:21Alright, so you've got the leftover juice from pickled ginger, dill pickles, and jalapenos.
05:28We've got this mentality in my family, which is just don't get rid of anything. And that includes
05:34the pickle juices, and there is so much you can do with that in terms of texture, actually,
05:39and flavour. A lot of versatility in this fridge waiting for you.
05:45Okay, you've got your ingredients, and you need to use at least one of them to make us a knockout dish.
05:52We're giving you 75 minutes. You also have access to the pantry and garden.
05:57Awwww, that's impressive.
06:00Today, we are looking for the top four dishes.
06:08If you bring us one of those, you'll be cooking tomorrow.
06:12And the good news doesn't stop there.
06:25You're also cooking for an incredible prize.
06:28To win a fridge?
06:30Whoever makes us the dish of the day will win a $5,000 LG voucher to help stock their dream kitchen.
06:37Oh, my God!
06:47Are you ready?
06:48Yes!
06:52Time starts now!
06:58All right, all right, all right, all right.
06:59All right, all right, all right.
07:00All right, all right.
07:05Crazy, girls.
07:06Crazy.
07:08Woo!
07:10I'm exhausted.
07:12I think I just ran a marathon to and from that pantry.
07:15Shocked, but in all the best ways, because parmigiano rinds and pancetta rinds,
07:20I literally have bags and bags for them in my fridge, so I feel so at home right now.
07:25I was expecting a fridge full of anchovies and beautiful goodies from Andy.
07:32Not quite what I got, but I think the concept of making sure we don't waste food in Australia
07:36is so important, but I think it's a really great challenge.
07:39I'm actually really excited for this challenge because in Australia, collectively, we waste too
07:44much food, so I think trying to find ways to use things that otherwise might go in the bin
07:48is a really responsible thing to do and it's a really creative thing to do.
07:52However, this is a tricky challenge today because I love using herb stalks,
07:56but I would never use them as like the primary ingredient in a MasterChef-worthy dish.
08:00But my challenge today is to figure out how to not only make these herb stalks feature
08:05in the dish from Andy's fridge, but actually enhance it as well.
08:08So I'm going to be using the coriander stems in a few different elements.
08:11I'm going to do like a chilli lobster. I'm going to do it with coriander noodles.
08:15So I'm going to use the coriander stems in the noodles themselves
08:17and then in the base for this kind of chilli sauce I'm going to make.
08:20I feel confident that if I use the coriander and parsley stalks,
08:23I can make them a really big flavour bomb in these noodles.
08:25I think it's a pretty efficient and unique way to incorporate this ingredient into my dish.
08:30These coriander noodles are, I think they're going to taste good,
08:32but they're a little bit more tricky to work with than a regulation dough.
08:36Herb stalks are packed with flavour, but they can be pretty fibrous.
08:39So my challenge today is to make sure that I can pack in all that flavour,
08:43but not ruin the texture of the noodles.
08:45I want the flavour of the coriander to come through, but I just don't want it to affect the,
08:49that kind of chewy, slippery, dente kind of texture of the, of what you'd expect from a noodle.
08:53So just really working it hard in the pasta machine, try and get it nice and beautifully laminated.
08:59Love this challenge and love what we've all gone for,
09:02because I feel like they've all got bags of flavour that just needs to be hatched out for people to enjoy.
09:08So why did everyone put what they did inside their fridges?
09:11Well, I think for me, that's genuinely what I have in my kitchen.
09:15I do legitimate things with them.
09:17What's your go-to?
09:18So the puff, I pulverise it with a bit more butter and icing sugar,
09:23and then I make cheesecake bases with them.
09:24Oh, that's good.
09:25But you can do a really beautiful tart shell with it as well.
09:29Pickle liquor, what have you got?
09:30Pickle liquor is so good for so many things.
09:33It adds tang, you can sort of use it with or instead of vinegar in salads.
09:37If you have enough time, you can even tenderise meat with it,
09:40and it just adds so much flavour.
09:42What I will do, the parmesan, I will for sure make a soup.
09:48With my orange juice, what I will tend to do is to dry them up,
09:51powder them on the top of any white fish.
09:53Oh, it's yum.
09:54It's, or red mallet especially, it's just fantastic.
09:59Orange smells nice.
10:00An interesting one.
10:01Yeah.
10:01I don't think anyone's doing this.
10:02Is there anything about you that's not interesting?
10:07Hello, André.
10:08Hello.
10:09André.
10:09Hello.
10:10What have you got?
10:11Obviously, you went with Jean-Christos Fridge.
10:13I did.
10:13Don't know why.
10:13Could be a mistake.
10:14I was expecting rinds, not.
10:17I've decided today to do a tortellini and brodo,
10:20but not a traditional version.
10:21It's kind of inverted.
10:24Inside the tortellini is cream and parmigiano,
10:26a little bit of orange zest from the rind.
10:28Yeah.
10:29A quail and pancetta rind brodo or broth.
10:32I'm clarifying it so it's clearer.
10:34Yeah.
10:35The egg white's already whipped.
10:36Whoa, whoa, whoa, whoa.
10:37It's interesting.
10:39So tortellini and brodo is a chicken broth with little tortellini
10:43filled with meats.
10:44It could be mortadella, it could be pork,
10:46and it's one of the great dishes of the world.
10:48So today, I'm going to turn that on its head.
10:52Instead of making the pasta with meats,
10:54I will be making a little filling on the inside of the tortellini
10:57of orange zest, cream, and parmesan.
11:00And then I'm going to make a really deep consomme
11:03of quail, chicken, and this smoky pancetta.
11:07I love the way you cook in this kitchen.
11:08It's very experimental, right?
11:10Yeah.
11:11You always push yourself to the absolute limit.
11:13Yep, yep.
11:13I think what we have struggled with some of your dishes
11:16is it seems to be very convoluted.
11:19Yep.
11:20And sometimes it goes a bit far.
11:21Yeah, yeah, yeah.
11:22So I think just make sure that when you taste it,
11:24when we taste it, we just go...
11:26Yep.
11:27Tasty.
11:28This dish is out of the wacky brain.
11:31Squeeze of oil.
11:34And there's always a chance that it's not balanced.
11:37But I am here to win that immunity.
11:41So I'm just going to make sure that I nailed all the flavors.
11:45Mesdames, Messieurs, one hour to go!
11:49Let's go!
11:57I chose Sophia and we've got some pickling juices.
12:10This immediately sings something to me, which is my mum's cooking.
12:13When I was a kid, we would always have leftovers.
12:19And my mum used to make these beautiful fresh pickles to go with the leftover food.
12:23One of the first things I remember as a kid, we used to have these beautiful pickled ginger,
12:27a little bit of chilli, sugar and these lovely pickling juices.
12:30And this is just taking me back to that.
12:34My mum is the foundation of why I cook.
12:37Growing up, she's the one that inspires me with a lot of this.
12:41We used to have restaurants and cooking was always something that she uses to show her love,
12:45but also to show our tradition and who we are.
12:49Today, I'm going to be making an Asian stampy salad.
12:52The elements will be these beautiful cucumber pickles that my mum makes.
12:56And I'll be using the ginger pickle juice.
12:58I will be doing my version of like a nam jim with that.
13:01It's nam jim sauce.
13:02It's a really lovely sauce that goes with any kind of fresh salad.
13:06It's made of chilli, garlic and sugar, lime juice.
13:09But instead of lime juice, I will be using the ginger pickle juice.
13:13And with that, we will have, I guess, crispy chard.
13:16So basically, I'm actually marinating this in the pickle juices.
13:20I'll be frying that.
13:21And then we will have these scampi with the nam jim on top,
13:24which will be seared on top.
13:25I am just going to cook with a little bit of love today,
13:27and hopefully, I'll make it up there.
13:29Food and family has always been part of our DNA.
13:33This means the world to me that I can do something to honour the memories
13:37that my mum's given me.
13:38And to be top dish would just be the most amazing feeling.
13:42So I'm really hoping I can nail this and make my mum proud.
13:47Mummy, this is for you.
13:48Today, we are cooking with the judges' leftovers with some pancetta.
14:03I choose drunk Christophe's fridge.
14:06I was not expecting rinds at all.
14:08There were some parmesan rinds, orange rinds and pancetta rinds.
14:12It was definitely unexpected.
14:14But I just can't explain how excited I am to see rinds.
14:18It's just such a flavour boost to any food.
14:21I actually have a top component in my fridge that I keep all my rinds,
14:25especially pancetta and parmesan.
14:27I cook with them all the time.
14:31Delicious.
14:31Today, I'm making smoked egg yolk with silky,
14:35velvety pasta in a pancetta and parmesan broth.
14:39My pasta is going to be sit on top of this beautiful smoked parmesan pomme puree
14:44and sorted mushrooms.
14:46I'm going to have smoked yolk on the top.
14:48And I'm going to make this beautiful pancetta and chicken broth to go around,
14:52a bit more like a sauce.
14:54So I'm making a lot.
14:56But you know what?
14:56This is the day to push yourself.
14:58Do you think I'm going to really keep it simple?
15:01Did you ever see Snaj keeping it simple?
15:03No.
15:05No one is going home today.
15:06You can just win.
15:08So this is a perfect day to throw everything you have.
15:11And go a little bit crazy.
15:15Shut the fridge door.
15:16You've only got 40 minutes to go.
15:18Come on!
15:32Pet hate.
15:33Cling wrap.
15:34Torn cling wrap.
15:35Pet hate.
15:35Pet hate.
15:39Okay, Dash.
15:40You're one of three that picked my style.
15:42I know.
15:43Um, thank you.
15:44Firstly, I just noticed you picked the blue cheese pastry.
15:47Tell me what the dish is actually called.
15:48So it's going to be a blue cheese tartlet with a beetroot puree,
15:52a goat's cheese cream and caramelised walnuts.
15:56I just want to flag something that you have to remember that those were off cuts, right?
16:00Yeah.
16:00So the pastry's already been worked.
16:02Yeah.
16:03I would make sure you test that for shrinkage.
16:05Yeah, right.
16:06Test for shrinkage.
16:07Yes.
16:11Declan, loving your taste in fridges.
16:13How are we?
16:14Yeah, it's good stuff.
16:14Really good stuff.
16:15Yeah.
16:15Happy days.
16:16What's going on here?
16:17So today I'm doing okonomiyaki, like a Japanese cabi pancake, a dashing broth here.
16:23And then I've got a beautiful bit of coral trout, a portion brining in the fridge.
16:27I've used the pickle brine in my okonomiyaki mix.
16:31And then I'm going to be making like a Japanese mayo from the ginger brine as well.
16:35That's good.
16:35I mean, it's like Japanese cuisine.
16:37Pickle.
16:38Yeah.
16:38No brainer.
16:39Exactly.
16:41Hello.
16:41When I opened my fridge, what did you think?
16:43I love it.
16:44I love it.
16:44You love it.
16:45I love it.
16:45I do exactly the same thing.
16:47So doing a dessert, I'm going to do a caramom ice cream.
16:49It's going to be crusted with all of these yummy bits.
16:51You should end up looking at a piece of chicken schnitzel.
16:54Did you say chicken schnitzel?
16:58Well, it should look like a little round chicken schnitzel.
17:02I think that's the key.
17:03I think it's going to be all about texture for you.
17:05Yeah.
17:05Yeah.
17:08Good luck.
17:09Nervous eating.
17:15Can we just get this on camera?
17:16He gets an immunity pin and he thinks he owns this bench.
17:19Nice.
17:19He's got spotting words, yeah.
17:21I was very happy with the rind pick because I know it has tons of flavor in it.
17:26So I'm just going to try to keep the essence of the ingredients that we were left with.
17:30Ben.
17:31Good night, Ben.
17:31Chef, Andy, chef.
17:33How are you?
17:34Good, thank you.
17:34Lovely smell from your area.
17:35Yes.
17:36So what are you doing?
17:36So today I'm cooking pan-fried quail bis and it's going to have a cauliflower puree and a sauce
17:41made from the cheese rind and the ham rinds.
17:43So I've caramelized this cheese right down like toasty cheese, so a toasty cheese sandwich kind of thing.
17:48Smells insane.
17:49I know, doesn't it?
17:50And this is going to bring it together, the cauliflower sort of cauliflower cheese.
17:53Okay.
17:53That's my kind of thinking of those big, big flavors.
17:55Going with the quail.
17:57It's really strong.
17:58Yeah.
18:00Just got to try to keep it in check.
18:02Excellent.
18:03You said it.
18:04You got to bring it.
18:05I know, right?
18:07The judges are a bit worried about the size of the flavors.
18:09I mean, I've got a bit of a worry myself.
18:11The cheese is full on.
18:12You can smell it in the whole kitchen.
18:13Everyone's commenting on it.
18:14You can smell that.
18:15What's that?
18:16You can smell like parmesan.
18:17And the pancetta rind is also like salty and strong.
18:21Plus the quail, it's so delicate.
18:23So I've got to make sure all the flavors work together.
18:26I'm just going to taste, taste, taste and hoping I'll just get some inspiration at the right time to finish this off.
18:30Listen up, guys.
18:3430 minutes left.
18:3630 minutes.
18:40Do you like my little duckling following behind me?
18:42Right here.
18:44Let's go.
18:46Can I have a little?
18:47Yes, of course you may.
18:48He loves a little crispy thing.
18:50I love a little crispy something-something.
18:59Good, Nonna.
19:00Thanks.
19:01Nonna Rhee.
19:02Thanks, mate.
19:03Yeah, I'm practically a Nonna.
19:05Rhiannon.
19:06G'day.
19:06I'm doing a lamb gauze, mate.
19:08Ooh.
19:09With like a little mint dipping sauce and peppers.
19:12Right.
19:12Herb stalks.
19:13Are you doing anything creatively with them?
19:15In the mince mix, I've got coriander root, parsley root.
19:18Right, you're pretty excited about this, aren't you?
19:20Man, you know what, Andy?
19:21I'm actually really excited because I went to Sonsa Markets and I got to have a day with the Turkish Aunties.
19:26You actually did that.
19:27I love you.
19:28And they were incredible.
19:29I was in the glass window for the whole day and I was just like, wait, wait, wait, wait.
19:33I'll take you down there.
19:34It's amazing.
19:35They're all goes the most right in the window.
19:37They got a translator in for me so I could play with the Turkish Aunties.
19:40So this is a little ode to them for being so freaking amazing.
19:43Wow.
19:44Yeah.
19:45Love the story.
19:46Pull it off.
19:48I'm pulling it off with the Turkish.
19:49I'm practically Turkish now.
19:53Thanks, guys.
19:56They're making smoked egg yolk pasta with the broth.
20:00What I'm hoping for is this silky smooth sheet of pasta covering salted mushrooms,
20:06smoky broth and a parmesan-infused pom puree.
20:09But I'm so stressed.
20:11Come on, pasta, get together.
20:13There's not much time left.
20:14I mean, I don't even have a single element finished.
20:20Schneze, are you pleased you choose my fridge?
20:22I love it.
20:23So I am making this, like, pasta dish.
20:26Underneath, I have this broth.
20:28I still need to reduce it a little bit and, um, yeah, finish it off.
20:31But I punched it with lots of parmesan rind and lots of pancetta.
20:34I'm going to have parmesan-infused pom puree on the bottom.
20:37It's going to be kind of creamy.
20:38Okay.
20:39And I have smoked yolk that's going to be kind of sitting on the top.
20:43And I have some salted mushrooms with the garlic and thyme.
20:45Oh, she's still gone.
20:47I also dehydrated some orange.
20:49To make what?
20:50To make, like, a salt, orange zest salt.
20:56You are very adventurous.
20:58But do you think in 20 minutes, you're going to deliver the dish?
21:04Less talk, more dough.
21:06There's a lot going on, a lot to get done in 20 minutes.
21:08Good luck, good luck, all of you.
21:10Good luck.
21:11Wow.
21:12That's a lot to do there.
21:13Oh, my God, what am I doing?
21:20There's no time to chill out.
21:27You've only got 15 minutes to go.
21:29Hold up.
21:33A big Queensland bronze.
21:35It's a bit biased, mate.
21:36I think New South Wales prawns are pretty good.
21:46Cat-like reflexes.
21:50There's a lot going on, but everything's starting to come together.
21:56The noodles are looking great.
21:57Really nice and vibrant green from that coriander.
22:00Today's challenge is all about using what we'd perceive normally as waste ingredients
22:04to create inventive dishes and incredible flavour.
22:07Right now, the trick is getting the herby flavour used in time,
22:10and so I've got a lobster stock going.
22:12So I'm using the coriander stem as kind of the base for that.
22:14I've got my chilli paste cooking away.
22:16The lobster is really gently baking in the oven
22:18with this coriander sort of butter all smeared over it,
22:21just to make sure I can meet the briefs today.
22:24Yeah, so far so good, I think.
22:28Poe was right.
22:29The tart shells have definitely shrunk for my blue cheese tartlet.
22:33So I do have a bit of time now.
22:34I might go around the sides and just file them down a bit
22:36to make them look nicer.
22:38And then I'm going to smoke this beetroot puree.
22:41Peel off the skins, blitz it up.
22:43Hopefully it all comes together.
22:43All right, that's good.
22:50I've just worked out the cook on my coral trout.
22:54I've made my dashi broth.
22:56I'm using the pickle juices and I'm just working on another sauce.
22:59And I've made my onomokiyaki pancake.
23:03I hope I'm saying it right.
23:04An okonomiyaki.
23:05Okonomiyaki.
23:06Okonomiyaki.
23:07I'm impressed.
23:08Yeah, you're nailing it.
23:09Yes!
23:15I picked both pastries.
23:18So I've got my cardamom ice cream on this puff pastry and cardamom cake crumb.
23:24I'm going to stick one of these fellas in it.
23:26It's going back in the fridge, freezer.
23:28I hope this dish is going to be enough to get me into top four.
23:34I'm going good.
23:35You know, this here is a very simple dish, so I'm quite comfortable at the moment.
23:39Today, I picked Sophia and I've got dill mustard and some ginger pickle juice to make an Asian
23:45scampi salad based on my mum's pickled cucumber.
23:48It's a pickling juice extravaganza.
23:51So I blow towards the scampi and it's looking absolutely beautiful.
23:56I've fried up.
23:57The crispy shard.
23:59And I've made my namjimi sauce.
24:01But instead of using tamarind water and lime juice, I use ginger pickle juice.
24:06I taste my namjimi sauce.
24:10My goodness, it's delicious.
24:13It brings me back to my mum's beautiful fresh pickles.
24:20Today, I'm redefining a classic, turning a traditional tortellini in brodo into a very,
24:27very sophisticated inversion by changing the filling of the tortellini from meats to cheese.
24:38So I've made the pasta.
24:39The filling for the pasta, which is full of parmigiano, a little bit of cream and orange rind.
24:44I've made the pancetta rind and quail broth, or brodo, and I've just now got to put it all together.
24:51I've got to hook the pasta, balance the sauce, and then finish the dish.
24:56I've never done this dish before, but it sounded good as I started coming up with it.
25:00There is absolutely no doubt this dish is a little bit wacky, but I'm not interested in being a master
25:06chef to play it safe.
25:07You need to go the extra mile in your cook if you want to play for immunity.
25:11So yeah, this is a risky dish.
25:14It's probably something that judges have never seen, never tasted.
25:19So hopefully, it turns out.
25:23It's good.
25:26I'm actually boiling.
25:27Yeah, same.
25:28And I'm never hot.
25:30You are very hot.
25:31Yeah.
25:33This is me in the kitchen.
25:35Bit curly, bit crazy, running out of time, you know, keep adding more elements to this pasta dish.
25:43The most important here is to finish my broth, because that's going to connect everything really nicely.
25:51Okay.
25:52I'm loving this sauce.
25:53I can hear pancetta, and I can hear parmesan, and I can hear them talking to each other.
25:59And that parmesan-infused pom puree, that's just soft and beautiful.
26:03Oh my god, pasta.
26:04I need to cook my pasta.
26:07You'll want immunity when elimination comes a-knockin'.
26:10Ten minutes to go!
26:12Come on!
26:12That's good, that's good, that's good.
26:22That looks delicious.
26:23Thanks, buddy.
26:24I chose Andy, I chose Andy, and I'm doing a lamb gosame, and I'm just about to chuck it in the pan.
26:31Today, I want to make my Turkish Andys proud.
26:33They taught me everything they know, so I need to get this pastry perfect.
26:39It's often so thin, isn't it?
26:40It is.
26:41You spend a lot of time getting it, like, super-duper thin, and then you roll it out, and then you fold it into each other.
26:47This looks really good.
26:49I'm getting the right amount of thin, but it's crispy, and it has a beautiful caramelisation.
26:57This is, like, a great dish.
26:59I need to elevate this dish in some way.
27:04So I think I'm going to make a coriander root pickle.
27:07I love a pickle, right?
27:08So I want the pickle to cut through the richness in the lamb.
27:12And I think that pickled coriander will just finish the dish off.
27:20Three minutes to go!
27:24Yeah, I'm going both good, buddy.
27:25What about you?
27:26Yeah, I've just got a plate.
27:27Nice!
27:33Oh, yeah, I'm pretty happy.
27:35I think it's quite rested.
27:37Today I wanted to cook a standout dish that is unique and tastes delicious.
27:44I think cauliflower goes with cheese.
27:46The quail's got a sweetness the same way the pancetta does, but they are big flavours,
27:51and the cheese versus sort of pancetta thing might be a little bit hard to work out.
27:55So I decided to add some cauliflower leaves dressed in a parmesan reduction.
28:01I think this helps balance out the texture and also the flavour of the dish.
28:05So you have the quail's sweetness, the lovely creaminess of the puree, followed by the greenness of the leaf.
28:11So fingers crossed the judges agree.
28:17One minute to go!
28:18One minute!
28:21Wow.
28:24I went a bit overboard because there's like a bit too many elements here.
28:27But there's lots of parmesan rind and lots of pancetta.
28:32This is crazy. This is crazy.
28:36Ten, nine, eight, seven, six, five, four, three, two, one!
28:46Good job. How's it go?
28:49Oh, I'm so sorry.
28:51I'm so sorry.
28:51Hey!
28:52Oh, Tim, that looks beautiful.
28:55Come on.
28:56I have definitely done my man proud, and I'm just dying to sort of hear what the judges think about this.
29:01I'm just hoping that, you know, the flavours and the textures is going to get it up to the top dish.
29:05Four fridges, four of our favourite hacks, and we are looking for four top dishes.
29:18The first one we'd like to taste is yours.
29:20Snash!
29:26I'm usually a little bit hectic, and I made so many elements.
29:30I feel like I really pushed myself today, and also I've taken some risk, so I'm kind of proud of myself.
29:38But then again, I'm doubting myself. What have I done?
29:50You've got us through the dish then. It sounds like there's a bit going on.
29:57Um, so it's a pasta veil. I have assorted mushrooms underneath, parmesan-infused palm puree,
30:03have a chicken and pancetta parmesan broth, and I have smoked egg yolk, and the the the rind salt.
30:20This is a masterpiece as a dish.
30:28I absolutely love the fact that you gamble to use potatoes and pasta together,
30:34and both immaculately cooked. Your mushrooms are juicy and crunchy.
30:40Your smoked egg is a delice. It is really well done. There's no dry skin, it's just perfect.
30:47Thank you, Chef.
30:48Snes, I can't get enough of that bowl of food.
30:54Like, it is on another level. You can tell you're familiar with the rind game,
31:01because all of them work really well to give the broth umami, and to give it a lot of body.
31:08I really love that. I was very worried about, because when we were at your bench, I was like,
31:14okay, that's element number one, two, three, four, five, six, seven, eight.
31:16I was like, A's you're going to get it done, B's are going to go together. You win.
31:42Oh my god. Next dish is yours, Jimmy.
31:48I am so happy with this dish, you know. I've cooked from the heart,
31:51used these juices in ways that I would really love.
31:56So if I could get one of the top four dishes, it would mean the absolute world for me.
32:00I just hope the judges enjoy it as much as I do. What did you cook?
32:04Well, today I've got a scampi Asian salad. It's a sashimi of scampi, some crispy shard,
32:12and pickles of cucumber, and my version of my nam jim. It's made with the ginger pickling liquid.
32:18Lovely. We're going to dig in.
32:30Lovely.
32:51Jimmy, I've got a lot riding on this one because you used my pickling lickers,
32:55so I really wanted you to do them justice. And I think you've absolutely done that,
33:04and done justice to your mum as well.
33:08You've treated the scampi so beautifully. There's still that rawness to them,
33:11so you've got that lovely creamy texture. And because it's intense in that way,
33:17it goes really well with the powerful nam jim. I think you've done an absolute ripper job.
33:24Jimmy, that is a plate full of just OMG, mate. I don't think you could have done
33:31Sophia's pickle licker justice. More if you try.
33:35Best thing about this dish is no matter what you try, scampi, the pickled cucumber,
33:42all the fried goodies, you just get this slight hum over the top of everything of the pickled ginger
33:49juice in this nam jim. I think it was really, really cleverly done, and you've executed to a teammate.
33:59Mama Jimmy, she'd be very, very proud.
34:01Oh, sorry for it.
34:07Thank you, buddy. Thank you.
34:11Next up, Audra.
34:12So I made a cardamom and cinnamon smoothie. I think you've done a fantastic job. The flavours
34:20are brilliant. They all go seamlessly together. It was super creamy as well. Amazing.
34:27Monsieur Tin, today I've made you Thai green curry scampi.
34:31That's my favourite curry I've had so far in the MasterChef kitchen.
34:34Oh, wow. Like, I'm obsessed.
34:38Samira, please. Today I made you guys chicken capse with a mint and tomato chili salsa.
34:47Samira, I love it. Your rice is tasty, it's perfumed and it absorbs my orange rinds, which is not easy.
34:58Your dish is next, Laura.
34:59I've made tortellini in brodo.
35:02The broth is deep, it's rich. It's just a really perfect dish to go with today's challenge.
35:11Let's taste your dish, Alana.
35:13I've done a burnt orange peel sorbet with a fennel namalaka and a white chocolate chard.
35:19It's fresh, it's colourful, it's just perfect.
35:23Thank you. Thanks, Alana.
35:24Thanks, Alana.
35:27Next one, Ben.
35:32I'm really happy with how the dish looks.
35:34Hope it's going to taste just right.
35:40Have I balanced out the parmesan and the pancetta flavours?
35:43I think so, but there's only one way to find out.
35:47If one thing's too strong, the whole dish is going to be a bit weird.
35:50Which fan favourite will lift the MasterChef trophy?
36:02Watch every mouth-watering episode on 10 Play.
36:06What is the name of your dish, please?
36:13Ah, so it's pan-roasted quail with cauliflower puree,
36:17cauliflower leaves, and a pancetta and quail jus.
36:20OK, well, let's have a test.
36:35I absolutely love your dish.
36:52I think it is very well executed.
36:56The cauliflower, I could slip on it. It's just superb.
37:05Sauce, I can detect your wine.
37:09It's gentle, but there is a reason.
37:11It's pure, there is depth.
37:13So well done.
37:14Thank you very much.
37:16I love that you've used the leaves of the collie as well.
37:18I've also kept them really fresh and green and crunchy.
37:21It worked perfectly.
37:24Ben, that's just classic cooking done really, really well.
37:27Just the way that you really carefully cooked that quail,
37:30but you kept it beautiful and pink.
37:32Spot on. I really loved it.
37:33Thanks so much.
37:43Righto, Rhiannon, let's go.
37:45I always walk up to the judges with apprehension
37:51because you just don't know.
37:52But I would love to be a contender for the top four spot.
37:57Cook for immunity tomorrow and do my Turkish aunties proud today.
38:02Hey, guys.
38:02Oh, yeah, let me at it.
38:08What did you do?
38:09I did a lamb gosame.
38:12Herb stalks, where are they?
38:14They're everywhere.
38:15They're in the mints.
38:17There's a pickled wine.
38:19They're in the yoghurt.
38:23You're in the mints.
38:32I've been...
38:33I've been...
38:38any sinn anxious,
38:40but everyone
38:40can openсь about an NFT game.
38:42It's so hiccup that he's credited to it
38:43you and it's so storable to me.
38:45is it up there
38:54with one of the tastiest things we've had today
38:59definitely yes yes yes yes
39:05it started with that pastry
39:12you wanted so much to get it wafer thin
39:16and that's exactly what you've done
39:20and then you can see that it's just been stained
39:22by that beautiful abundant landmint filling
39:26that you've got inside there
39:27and I was like oh she's done my stems justice here
39:32you know
39:32but then the pickled stem was an absolute genius idea
39:39so yes you have done the turkish very very proud
39:44Rhiannon it's so lovely to see you overjoyed at this like thing that you've learnt from this community
39:51and be able to replicate it in here and share it with us
39:53what I love is that you've packed so much in there
39:56and the pastry is still super crispy
40:00yeah really delicious dish well done
40:02amazing thank you
40:09we'd love to taste your dish Declan
40:12I have made okamoniyaki with a dashi and coral trout
40:18can you just say it once more sorry
40:20okamoniyaki
40:21okonomiyaki
40:22okonomiyaki
40:23okonomiyaki
40:25I think it was really ambitious but I think the okonomiyaki alone
40:29it's really salty
40:30and the dashi just feels a little bit off whack
40:33like it's very heavy on the fish
40:35dash we'd like to taste your dish next
40:37it's a blue cheese and beetroot tartlet
40:41the combination I think it actually works quite well
40:44but some of the parts here are like almost a centimeter thick
40:48for something like this you want something thin crisp
40:51that's just going to disappear into your mouth especially with that soft filling
40:54next up it's Theo
40:56I've made ginger pickle pork skewers with dill pickle gel and brioche
41:01Theo I love the cook on the pork but I thought the gel was a weird choice
41:06texturally
41:07I actually don't think your brioche were great unfortunately
41:10I think they're quite dense and a little bit dry
41:12I think you can do better
41:13fair enough
41:14for team herb stalks Callum
41:17in today's challenge I've really tried my best to elevate Andy's herb stalks
41:22which otherwise might go in the bin into a really bougie dish
41:25and I just hope I've succeeded
41:27always got a oooh
41:30ok
41:31that is green
41:33that looks intense
41:35so there's coriander parsley noodles
41:48coriander chilli tamarind sauce
41:50and then I've roasted the lobster in a coriander macrute lime compound butter
41:54and then I've roasted the lobster in a coriander macrute lime compound butter
42:27You definitely have the nag for flavors.
42:33I like your sauce. It's new to me.
42:35I've got the concept of the saltiness, the sweetness, the tamarind.
42:39Everything is actually well-balanced.
42:42I think you nailed the brief.
42:45I think it was very, very delicious.
42:47The noodles, it was so fragrant with the perfume of the herbs.
42:51And you really managed to jam a lot of that flavor into the noodles.
42:55And you've managed to keep them al dente, which is amazing.
42:58Callum, in terms of using the herb stems,
43:01so creative and so well-executed in those noodles.
43:08The flavor and the texture of those noodles,
43:12like, it is really, really well done.
43:15The lobster, for me, was perfectly cooked just set.
43:18That little butter over the top was sensational.
43:22Thanks for being back for it, Jadis.
43:29Andre, we'd like to taste your dish next.
43:34This dish is out of the wacky brain.
43:38And it's probably something the judges have never seen.
43:41It's nerve-wracking.
43:44I just hope they like it.
44:00So the dish is a tortellini with orange, rind and parmesan,
44:05with a consomme of the pancetta rind and quail.
44:11Finished it with a little bit of saffron thread
44:13and a little pums and rind oil.
44:17Well, you said it's a bit wacky.
44:18Let's see if it's delicious.
44:20Let's see if it's delicious.
44:35André.
45:01This is a magical piece of yourself.
45:05Not only have you used the rinds,
45:10but you've used the three different rinds,
45:12which is not an easy combination.
45:15Your pasta, impeccable.
45:18The filling is perfect.
45:22Your broth is well-balanced,
45:24it's well-seasoned, it's well-cooked.
45:26You make it look so beautiful.
45:28It looks like it's hazy, but it's not.
45:31Man, thank you so much. Cheers.
45:32For me, the thing where I know
45:35that your wacky brain worked
45:38was the saffron.
45:41That really highlighted the orange in here
45:43and I was a little bit worried
45:44that there would be no real kind of ode
45:47to all of those three rinds
45:49in Jean-Christophe's fridge.
45:51The saffron was the master stroke, mate.
45:54I'm really proud of you.
45:57André, mate, it is dishes like this
46:00that prove that you are back to win
46:02and you could bloody well do it.
46:04Thanks, guys. Thank you.
46:05Cheers.
46:07Of course.
46:08Unbelievable.
46:09Is that more?
46:09Yeah.
46:11Cheers.
46:12Cheers.
46:12Our leftovers left you under the pump today.
46:24But you all still knocked this one
46:26out of the park, guys.
46:28It was really hard to choose just four winners.
46:35But if I call your name,
46:37step forward,
46:38you're cooking in tomorrow's pressure test
46:40for Immunity.
46:51André.
46:56That was a stroke of genius.
46:58It was wacky,
46:59but also wonderful.
47:00Well done.
47:02Namjibbe.
47:03You did those juices justice, my friend.
47:14The flavour, it was bang on.
47:17Well done.
47:18Schneez.
47:24Bowl as delicious as that,
47:26full of guts,
47:27deserves nothing but glory.
47:29Well done.
47:30Ben.
47:31We smashed that plate.
47:40It was executed beautifully.
47:42Well done.
47:46Now, we have unfinished business.
47:50There's still a massive prize to give away.
47:53All four of you deserve it.
47:55But one of you did something
47:57ultra-unique and technical
47:59and did it flawlessly.
48:02So, congratulations.
48:05André.
48:14Well done, Ben.
48:15Well done.
48:16Well done.
48:18Wow.
48:20Wow.
48:21I can't believe it.
48:22I'm bringing back a war chest
48:24to the family.
48:25$5,000 LG voucher.
48:27Wife is going to be stoked.
48:29The kids are going to be excited.
48:30Happy days.
48:32André, Jimmy, Schneez, and Ben.
48:34Tomorrow,
48:35one of you will be walking out of here
48:37with immunity.
48:38Woo.
48:39For now,
48:40night-night.
48:41Well, I have to say,
48:50three of them
48:50got my fridge.
48:53Right.
48:54Oh, the stealth is gay.
48:58Three of the four.
49:01C'est moi.
49:03André.
49:03Jin,
49:04je 4,000,
49:04c'est moi.
49:05F baptism,
49:05c'est moi.
49:05Fouring.
49:06C'est moi.
49:09Merci, j'cup.
49:10Tu es.
49:12C'est moi.
49:12C'est moi.
49:17C'est moi.
49:18Tu es.
49:20Tu es.
49:21Estés.
49:21C'est moi.
49:22Salut.
49:22Tu es.
49:22Tu es.