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00:00:00Oh wow, this is amazing.
00:00:13Wow.
00:00:14It's a bit magical eh?
00:00:16Funny.
00:00:17MasterChef changed my life.
00:00:21I've come back to push myself to new limits.
00:00:24I'm laser focused on holding up that trophy and I'm back to win.
00:00:29Look how lush it is.
00:00:32It's never been the right time, but I believe now is the right time to test myself in the kitchen again.
00:00:39This looks amazing.
00:00:40Look at this.
00:00:42This second chance is now or never for me.
00:00:46It's the universe telling me, you've got what it takes, let's go.
00:00:50Welcome to the MasterChef kitchen!
00:00:55As soon as you walk into the MasterChef kitchen...
00:00:57Ten minutes to go!
00:01:00It is so exhilarating.
00:01:02That's exceptional.
00:01:03Everything's in there perfectly balanced.
00:01:06It generally does feel like coming home.
00:01:11I honestly feel like I owe my whole career to MasterChef.
00:01:16I've co-opened two restaurants now.
00:01:19I've hosted my own cooking shows.
00:01:22Done MasterChef twice.
00:01:24And I've come second twice.
00:01:26You've had an 18 year old, first moved out of home version of me.
00:01:30To cook like this at 18 is really, you know, it's amazing.
00:01:34We haven't got an Italian name on that trophy.
00:01:37Cook like this and you will be the first.
00:01:41Service please.
00:01:42You've had a business owner version.
00:01:44I've watched you come a long way.
00:01:46You left this kitchen the first time and you came into my kitchen.
00:01:49I've got to say, the person you were then compared to the person you are now is night and day.
00:01:57And now you've got the mum version.
00:02:02Good job.
00:02:03This is the third chapter of my MasterChef story.
00:02:07This time I'm competing for my daughter Florence.
00:02:11I want to make her proud and show her that it's never too late.
00:02:16You can win third time.
00:02:18My life has changed a lot since I first did MasterChef in season two.
00:02:28Absolutely drop dead gorgeous.
00:02:31It's brilliant.
00:02:32Put it there.
00:02:33Seriously.
00:02:34Good job.
00:02:35Thanks.
00:02:36I was the youngest contestant.
00:02:38I was 18.
00:02:39Not long ago you were a kitchen hand washing pots and pans.
00:02:42You are a champion.
00:02:43Well done today mate.
00:02:44I feel like I learned a heck of a lot.
00:02:47And I realised cooking is what I want to do for a living.
00:02:53So I've competed twice.
00:02:55I've gotten pretty close to winning MasterChef.
00:02:57But to be here right at the end and be holding that trophy,
00:03:01it would feel like I've just finished what I started.
00:03:04And I think showing my kids that I'm happy to get outside my comfort zone
00:03:08by coming back into the competition is actually a really powerful thing.
00:03:14Game face.
00:03:15Yeah.
00:03:16When I first stepped into the MasterChef kitchen in season six, I was such a baby in the industry.
00:03:22You know, I'd never cooked anything professionally.
00:03:25You're cooking with an experience that is far beyond your years.
00:03:29Looks absolutely beautiful.
00:03:31That is delicious, delicious, delicious, delicious, delicious.
00:03:38I got out of the competition and just hit the ground running.
00:03:42And eight years later, I came back.
00:03:46And I missed out to Billy and came second.
00:03:52I was totally devastated missing out on winning.
00:03:55So I'm back to win.
00:04:01Three of our toughest contestants are back.
00:04:05Taking on 21 of the best returning cooks we have ever seen.
00:04:13They are all here with one goal.
00:04:17They want that title.
00:04:20Who will win the MasterChef crown?
00:04:21Who will win the MasterChef crown?
00:04:24One goal is to win the theme many times.
00:04:25One goal is to win the game for nerds and is counting them.
00:04:26One goal.
00:04:27One goal is to win the memory of Moabber.
00:04:28Oh, my God!
00:04:37Oh, my God!
00:04:41Oh, my God!
00:04:43No way. That's huge.
00:04:46He's beautiful.
00:04:48Oh, my God.
00:04:50Wait a minute. That's Gordon Ramsay.
00:04:54Like...
00:04:55Ah!
00:04:57Good evening, everybody.
00:04:59I'm Gordon Ramsay.
00:05:01Welcome back to MasterChef, everybody.
00:05:08Wow.
00:05:09Right.
00:05:11For all of you, MasterChef has really changed your lives
00:05:15and helped shape who you are today.
00:05:19Because you've all gone on to do extraordinary things,
00:05:23from cookbooks to amazing products,
00:05:27TV shows, and even successful restaurants.
00:05:31But none of you have ever earned the title of MasterChef Australia.
00:05:40This, right here, right now, is your chance to rewrite history.
00:05:54Because you're all standing here, back to win.
00:06:02Let's go, Declan.
00:06:04Declan, where are you, young man?
00:06:08Here.
00:06:09There you go.
00:06:10Here we go.
00:06:11We've heard of you as far back as London, right?
00:06:14Declan's my name, and...
00:06:16Fish is my game.
00:06:20How do you call it what it takes this time round
00:06:22to pick up that trophy?
00:06:23Yeah, most definitely.
00:06:24I wouldn't be here if I didn't think I was.
00:06:26And how hungry are you for that?
00:06:28Because we're not messing around here.
00:06:29There's serious stakes for this.
00:06:30I'm starving, mate.
00:06:31More than hungry, I'm starving for it.
00:06:33I'm here to prove to myself that I can do it,
00:06:36and to the rest of Australia.
00:06:38That's what I want to hear.
00:06:41Audra.
00:06:42You're used to standing on this side,
00:06:44judging MasterChef in Singapore.
00:06:46Shall I join you?
00:06:51My whole life changed after I went into MasterChef.
00:06:54And I think it's a reminder that this was what I was meant to do.
00:07:05Absolutely.
00:07:06Yeah.
00:07:08To see someone like Audra from 2012,
00:07:10who's gone on to become an amazing judge,
00:07:12an amazing cookbook author,
00:07:14she's achieved so much,
00:07:16and it's testament to just how high the calibre is
00:07:18of this competition.
00:07:19Now, sadly, I'm not sticking around for the entire competition,
00:07:24but the ones that will be here
00:07:27to inspire,
00:07:29motivate,
00:07:31and push you every step of the way
00:07:34are, of course,
00:07:36your incredible judges.
00:07:38Please, welcome back, Andy.
00:07:48Sophia.
00:07:52Paul.
00:07:56And John Christophe Novelli.
00:08:04My brother from a different one.
00:08:05My brother.
00:08:09Wowie.
00:08:10Look at this.
00:08:12Are you trying to steal my job or what?
00:08:15I'm just here to make sure you don't it up.
00:08:19I'm going to say something very quickly.
00:08:21Many, many years ago, like 35 years ago,
00:08:24Gordon used to pick me up on his motorbike most of the night
00:08:27for a Chinese.
00:08:29And we both used to be skint.
00:08:31True or not?
00:08:32This is true.
00:08:33And we used to share a bowl of rice in Seoul
00:08:35like two lovers.
00:08:36And you know what?
00:08:38One day, he dumped me.
00:08:42For David Beckham.
00:08:48It's so good to see your faces.
00:08:51Guys, do you realise what you've done?
00:08:54You have said yes to this wild rollercoaster ride again.
00:08:59Thank you for your courage and for your vulnerability.
00:09:09Righto.
00:09:10You guys know better than anyone just how fast things move in this kitchen, right?
00:09:15So, we're not wasting any time.
00:09:20Tonight is a service challenge.
00:09:27And Gordon Ramsay is going to be running the kitchen.
00:09:31Let's go.
00:09:32Bring it on.
00:09:33We are getting you into three teams.
00:09:35It's game on.
00:09:36Oh.
00:09:37To Pindar.
00:09:38One, two, three.
00:09:39One, two, three.
00:09:40One, two, three.
00:09:41One's over there.
00:09:43Two's in the middle.
00:09:44Three's over there.
00:09:45Let's go.
00:09:46Day one.
00:09:47Doing a service challenge.
00:09:49Oh my gosh.
00:09:50It's about to be brutal.
00:09:52We are not here to play.
00:09:56Righto.
00:09:57We'll get our teams.
00:09:58But.
00:10:00Every team.
00:10:01They need a team captain.
00:10:04And yours.
00:10:06They're about to walk through those doors.
00:10:12Really?
00:10:14What do you reckon?
00:10:15Three more contestants.
00:10:17That's right.
00:10:18There's three more cooks joining you.
00:10:20What?
00:10:23Not only are they your captains tonight.
00:10:28They are your biggest competition.
00:10:34Please welcome.
00:10:36MasterChef legend.
00:10:39Callum Ha.
00:10:41Sarah Todd.
00:10:43And Laura Shara.
00:10:51Would you believe it?
00:10:53Look who's walking through those MasterChef doors.
00:10:57Three absolute MasterChef legends.
00:11:00Just when you think you're special, they just bring you back to ground.
00:11:03I'm going to be versing Callum, Sarah and Laura.
00:11:06They are the goats in this kitchen.
00:11:09Yeah, it's crazy.
00:11:10Hey.
00:11:12Are you guys in teams already?
00:11:13Yeah.
00:11:14Amazing.
00:11:15That's your teams.
00:11:17Who would have fun?
00:11:19I know.
00:11:20Let the games begin.
00:11:22These legends, they're third timers in this kitchen.
00:11:25Oh my God.
00:11:26And not only that, they've all placed second.
00:11:28I'm very good at coming second.
00:11:32I know how to get to the end.
00:11:34I've just got one extra little hurdle.
00:11:37Well, this competition is going to be intense.
00:11:42Only one of you is going to take home $250,000.
00:11:48Hold up that trophy.
00:11:51And earn the title of Australia's next MasterChef.
00:12:04I'd like to acknowledge the traditional owners of the land upon which this competition takes place.
00:12:10And pay our respects to the elders past and present.
00:12:12This is a place that has always been rich in food and culture.
00:12:17So, take that as inspiration in this kitchen.
00:12:23Right, all of you, the family reunion is over.
00:12:26Let's get to it, shall we?
00:12:29For today's service, you'll be cooking an incredible two-course menu.
00:12:34An amazing main course, followed by a spectacular dessert.
00:12:39Now, lucky for you, I've chosen two incredible ingredients to be featured across these dishes.
00:12:49It's up to you to decide which ingredient goes into the main course and which ingredient goes into the dessert.
00:12:58Now, trust me, this is one challenge you want to win.
00:13:03The top team tonight will have a unique opportunity to cook for the biggest prize of this entire season.
00:13:13Ooh.
00:13:16Game-changing advantage.
00:13:20And, because tonight we're not just feeding anybody.
00:13:23This is serious. This is back to wing.
00:13:24All of you are going to be responsible for cooking the most incredible dinner for frontline workers.
00:13:34Oh!
00:13:36And they deserve nothing short of perfection.
00:13:40Now, it's very near and dear to my heart.
00:13:44Our oldest daughter, Megan, is in the police force.
00:13:47Our son, Jack, is a Royal Marine Commando, protecting and defending the country.
00:13:51We're giving you two hours before service starts.
00:13:56You'll be serving two courses, 60 plates per team, 30 per course.
00:14:03Gordon, any famous harsh words?
00:14:09Give it your all. Understood?
00:14:13Understood.
00:14:15Your two hours start now. Let's go.
00:14:18Go. Captain, captain, captain.
00:14:26Okay.
00:14:27Apron. Apron!
00:14:29Yeah, thanks, Laura.
00:14:31I like this colour.
00:14:32Alright, let's do this.
00:14:33Let's have a look, guys.
00:14:35Oh!
00:14:36Oh, my gosh!
00:14:38Oh, my gosh.
00:14:39Okay, amazing.
00:14:40Corn and carrots.
00:14:41Dessert corn?
00:14:42I think dessert corn.
00:14:43Alright.
00:14:44Alright, sweet corn.
00:14:45I like your style.
00:14:46Sweet corn.
00:14:47Alright.
00:14:48Let's talk teams, quickly.
00:14:49Okay.
00:14:50Yep.
00:14:51I'm just going to, I don't know everyone very well, but I'm going to try.
00:14:52Andre, you're on mains?
00:14:53Sure.
00:14:54Yep.
00:14:55I think you should be on mains.
00:14:56Boys?
00:14:57Mains?
00:14:58Yep.
00:14:59Yeah, mains.
00:15:00Yep.
00:15:01Guys, first impressions.
00:15:02Carrots and corn, come on.
00:15:03Classics.
00:15:04Not a thank you in the house anyway.
00:15:05Thank you, Chef.
00:15:06Much appreciated.
00:15:07Main course, tell me.
00:15:08What are we thinking?
00:15:09So, we're thinking with carrot, beef.
00:15:10Right.
00:15:11We're going to get, ideally, the rump cap if we can.
00:15:13We'll do carrot a couple of expressions.
00:15:14Yeah.
00:15:15We're still, we've only just started planning, Chef.
00:15:16Clock's ticking, guys.
00:15:17Yes.
00:15:18Lovely.
00:15:19Let's go.
00:15:21So, we've got to hero carrots, right?
00:15:22It's got to be prominent on the dish, so we've got to use it a couple of ways.
00:15:23Yeah.
00:15:24Callum's leadership skills are phenomenal.
00:15:27Do we do, like, macadamia, carrot puree, something along those sort of lines?
00:15:31Yeah.
00:15:32Do we do, like, a, I don't know, a little pickled carrot as well?
00:15:34You can clearly tell he runs his own restaurant.
00:15:37Whereas, I've only been out of MasterChef for two years.
00:15:41So, Callum, tell me what you need me to do.
00:15:44Go for it.
00:15:45Guys, I missed you.
00:15:47Aw, I missed you guys too.
00:15:49The gang's back together.
00:15:50Oh, no.
00:15:51What a way to kick off day one.
00:15:54It's kind of like coming back to school, but we're the teachers, which is pretty cool.
00:15:57Gordon Ramsay in the house.
00:15:59First impression of the two ingredients. Protein, what are you doing?
00:16:02So, protein, we're going to do fish and sort of, like, the corn chow, like, in a modern way.
00:16:07Yeah.
00:16:08And the captains could not be three better people to lead the first team challenge.
00:16:13Yeah.
00:16:14There's six restaurants between our three captains, which is pretty impressive.
00:16:18If you were Laura, Callum, or Sarah, how would you go about leading your group?
00:16:22I'm wondering if you'd lead with a bit of an iron fist or if you'd let everybody play to their strengths.
00:16:26I think you have to take charge from the get-go,
00:16:28because if you don't and people start to, like, go in their own lane,
00:16:32I feel like that's when the plan can get confused.
00:16:35So lay down the law.
00:16:36Exactly.
00:16:37Alright, let's go, let's go, let's go, let's go.
00:16:40Jean-Christophe, if you were one of the leaders, how would you go about it?
00:16:43I will make sure clearly that everyone understands me.
00:16:46And that's the problem.
00:16:50Guys, I've got a little bit of Adelaide goss.
00:16:52Laura, when she popped out of here, she actually went and worked for Andre for a while.
00:16:57Where's Andre?
00:16:58And she's the team captain today.
00:17:00No way, now she's leading Andre.
00:17:02Yeah.
00:17:03That is good.
00:17:04I wonder how either of them feel about that change of dynamic.
00:17:08Get the three things that need to be set on.
00:17:10This, like, you set and forget, these three things, and then dress around that.
00:17:14100%.
00:17:15We are doing a corn and milk dessert.
00:17:18So we're going to have, like, a little roasted corn ice cream, a buttermilk granita,
00:17:22a little cornflake crumble, and then, like, a really yummy, bitter whole orange cake.
00:17:27I've decided that I'm going to work with the sweet team, and I'm going to leave the mains to Andre to sort out.
00:17:34Lots of flat leaf parsley.
00:17:36Yeah.
00:17:37Mustard.
00:17:38Fennel.
00:17:39Garlic.
00:17:40I definitely trust Andre.
00:17:41I know how he works.
00:17:42I think he can really help be that emotional support, almost sous chef role today.
00:17:47Everyone work neat and clean.
00:17:49Andre, you're in charge of that.
00:17:51I am feeling quite anxious at the moment.
00:17:53I'm meant to be on maternity leave, and I've just been thrown back into the MasterChef kitchen, into this role, and it's feeling quite daunting.
00:18:00There's lots of new faces, lots of people that I haven't worked with before, but also lots of familiar faces, which is nice, but I am back to win.
00:18:07Yes, I am.
00:18:08Today and every other day in this kitchen.
00:18:11Having fun, Laura?
00:18:12Always.
00:18:13For, like, the chowder kind of base, we need something carby.
00:18:17I think the fondant potato would be much better.
00:18:19Yeah, yeah, so I reckon you can get onto that.
00:18:21So on our mains, we have Jimmy working on the Pomme Fondant, Jamie working on the Kingfish, and we have Schneezana working on the corn chowder.
00:18:29How are you going here?
00:18:30Do you want me to make it, like, a more stock, and then we add the corn for ticking it?
00:18:33Yeah.
00:18:34Or is that how you wanted to do it?
00:18:35Yes.
00:18:36Okay, good.
00:18:37Having my own restaurant, what I love to do is really find what people are good at.
00:18:41Giving people the opportunity to shine is key.
00:18:44How do you want the Kingfish cooked?
00:18:46If you're happy to do it on the pan, um, and see it get crispy skin.
00:18:51Yep.
00:18:52Or if you want to just pop it in and confit, you can do that.
00:18:56Okay.
00:18:57Skin on, crispy skin.
00:18:58Yep.
00:18:59I put my hand up from the start to do one of the toughest jobs, cook the fish.
00:19:04It gives me an opportunity to show a little bit of technique and try to really impress Gordon and the judges.
00:19:09It feels pretty wild to be back in MasterChef.
00:19:12Um, it's been, you know, nearly 11 years since I've been in the kitchen.
00:19:18Jamie!
00:19:19First time around on MasterChef, I came on with a dream that I'd always wanted to open a restaurant.
00:19:26Thanks, sir.
00:19:27I was 12 the first time I told my mum that I was going to own a venue by the time I'm 30.
00:19:33I signed the lease for my restaurant, Alba, when I was 30.
00:19:38And it meant everything to me.
00:19:40It was definitely a passion project and something that I loved.
00:19:44It was unofficially my fourth child, I suppose.
00:19:47Five years later, I ended up closing it.
00:19:57Closing the door on Alba was pretty tough.
00:20:00I put everything into it and it's still raw.
00:20:07Coming back on MasterChef is going to allow me to hopefully move forward.
00:20:14It's still food that drives me and it's still food that allows me to show love.
00:20:20And it's still food that is my passion.
00:20:25This is almost like a new start point for me.
00:20:30Jamie, why'd you choose this fish?
00:20:32Kingfish, big fillets, we can really portion it and make it look pretty.
00:20:36Get consistency through timing of cooks and then get plates out that look similar.
00:20:39Sure.
00:20:40Yeah, listen.
00:20:41The main cause wrestled the kingfish.
00:20:42Yeah, absolutely.
00:20:43Yeah, for sure.
00:20:44The skin on is staying on?
00:20:45Skin's on.
00:20:46Yeah, good.
00:20:47Good, good, good.
00:20:48This kingfish is the central element of this dish.
00:20:51The sauce can be as delicious as we want.
00:20:53If the protein's not perfect, we're not going to win this challenge.
00:20:57I need to make sure this is good, to prove to myself that I belong in this industry,
00:21:02I belong in this competition, and closing a restaurant isn't the end of my food dream.
00:21:07It's just the start of another chapter.
00:21:08It's just the start of another chapter.
00:21:17How's that caramel and glaze tasting, Dash?
00:21:18Yeah, it's really subtle.
00:21:19We're going to need something else to amp it up.
00:21:20Okay.
00:21:21Get yourself in a minute a juicer, cut off some corn kernels, juice the corn kernels,
00:21:38put the sweet corn juice in to boost the flavour.
00:21:40Okay, perfect.
00:21:41As captain today, I'm only as good as the team around me.
00:21:43And when you've got superstars in the dessert space like Dash and Roo, I know that the sweet
00:21:47dish is going to be sorted today.
00:21:49And people like Audra, she's gone on to be a judge herself, so she's super experienced.
00:21:53And someone like Ben, who's actually gone on to run his own hospitality business as well,
00:21:57I feel like we've got a really solid team.
00:21:59Uh, Callum, give me an insight to what we are doing.
00:22:02So, sweet corn with our sweet.
00:22:04So, I think we're going to do a few little sweet corn-inspired pavlovas.
00:22:08Mm-hmm.
00:22:09Carrot with our savoury.
00:22:10We're going to be going beautiful rump cap.
00:22:11Got you.
00:22:12We're going to do it on a macadamia carrot puree.
00:22:13We're going to do some beautiful little pickled carrots.
00:22:15And then the carrot tops in the chimichurri, so three ways.
00:22:17Smart.
00:22:18Protein-wise, did you grab the rumps?
00:22:20We did, we got the rump caps there.
00:22:21Right.
00:22:22We're going to sear them all whole.
00:22:23Um, and then just base them as they're cooking.
00:22:25Yeah.
00:22:26And then carve them to order.
00:22:27It's something that seriously needs to rest.
00:22:29It's not a strip loin.
00:22:31It's not a ribeye.
00:22:32It's a rump.
00:22:34Please just don't leave it too long before we start working with it.
00:22:37Yeah.
00:22:38That's a great idea.
00:22:40Good.
00:22:41If Gordon says it, we do it, okay?
00:22:42I think we almost need to get them searing, like, sooner than later.
00:22:45They're pretty even.
00:22:46I'll just go, like, half in like that, right?
00:22:48Yeah, yeah.
00:22:49And then once we've cooked it, we'll cut outside.
00:22:50Yeah, yeah, totally.
00:22:51Yeah.
00:22:52Sweet.
00:22:53I'm in charge of the meat today, and with this rump, it's all about simplicity.
00:22:56The entire dish is there to highlight this phenomenal produce.
00:22:59You just want to render the fat down on the scale?
00:23:01Yeah, 100%.
00:23:02Yeah, yeah.
00:23:03Last time I was a MasterChef, my cooking style was a little bit more experimental.
00:23:08Molecular gastronomy was a thing.
00:23:10What's a dish?
00:23:11It's a campfire.
00:23:12With some beef sous vide rolled in charred leek ash.
00:23:16Absolutely smashing.
00:23:17I can't remember when we've seen stuff as good as this in this kitchen.
00:23:22After being on MasterChef, a lot of opportunities came my way.
00:23:25I was lucky enough to set up a couple of great food businesses, have a couple of children.
00:23:30However, running a kitchen and having young children is not an easy thing to do.
00:23:35Sometimes you've got to make tough decisions, and in the end I decided it made more sense
00:23:39to take a setback from cooking professionally.
00:23:43My two little girls are huge MasterChef fans.
00:23:45What would you think if I told you that they asked me to go on it again?
00:23:48Yay!
00:23:49Yay!
00:23:51Then after I told them that I was coming back, they are almost as excited as I am by it.
00:23:55I love you!
00:23:57I'm doing my MasterChef this time.
00:23:59I think they expect me to win, so there's a bit of pressure there.
00:24:06Fam, you've got your work cut out for you with them all being so random in size.
00:24:11But everyone does a beef fillet though, right?
00:24:13The rump cap's kind of cool to do something different.
00:24:15Mate, I'm all about the rump cap.
00:24:16If you can nail the rump cap, I'd take the rump cap over a beef fillet any day of the week.
00:24:20Yep.
00:24:24Right.
00:24:25Hi.
00:24:26Hey, how are you? You good?
00:24:27Thanks.
00:24:28You good?
00:24:29I've got Gordon Ramsay standing right behind me.
00:24:31Oh God, how scary is that?
00:24:33What am I doing with my life right now?
00:24:35Teams, let's hope your menus are locked in.
00:24:38You have 19 minutes to go!
00:24:40Yes!
00:24:41Alright team, in half an hour, Gordon's going to come back.
00:24:45He wants to taste something.
00:24:46Let's just make sure we've got a few elements to show him.
00:24:48How's your fish portioning?
00:24:50Yeah, yeah, yeah.
00:24:51Like, the fish, we'll be good for fish.
00:24:53It's alright.
00:24:54What's happening here?
00:24:56So, this is a puree.
00:24:57Okay, thank you.
00:24:58It's a green parsley sauce.
00:24:59That's fine.
00:25:01I trust you.
00:25:02Laura's given me the reins for the main course.
00:25:05We're doing a porchetta roll with a pickled carrot, a slaw, glazed carrots and a parsley
00:25:12veluté.
00:25:13Alright, oven's on high.
00:25:14Decided to make three porchetta rolls tonight because it's a great dish to cook in bulk and
00:25:20to slice to order.
00:25:21Pork one's in.
00:25:22I've got the timer on.
00:25:23Fab.
00:25:24Pork in the oven.
00:25:25What's going on?
00:25:26So, Burgundy team, Captain Laura, they've chosen the porchetta as their main course.
00:25:34That's going to be an interesting one because it's all going to come down.
00:25:37Obviously, you want the blistering crackling on the outside, which is the hero of the porchetta
00:25:42and their beautiful succulent meat.
00:25:44Alright, second pork's in, Loz.
00:25:48Are you having fun, Andre?
00:25:49I actually am, man.
00:25:50Yeah, I can see you.
00:25:51You're into it.
00:25:52Poe, I nearly cried, man, when you walked in.
00:25:56Really?
00:25:57Yeah.
00:25:58So, I said to Poe you look really emotional.
00:25:59I was trying not to.
00:26:00I was like, two minutes in, I can't cry.
00:26:02I'm sure you can.
00:26:03Real men cry all the time.
00:26:04Not two minutes in.
00:26:05It is.
00:26:06It's setting a standard.
00:26:08I'm very emotional today to see Poe for the first time.
00:26:11Under the bright lights of the MasterChef kitchen after all these years.
00:26:15Back in season one, we were both competitors at the start of our food dreams and careers.
00:26:20You might need to put some more layers on there, Poe.
00:26:23Are you trying to psych me out?
00:26:25Yeah, I'm going to do another layer.
00:26:26Shit.
00:26:27Yeah.
00:26:28Shit.
00:26:29And after all these years, I'm so proud to see her, where she is and where she belongs,
00:26:34the queen of Australian food.
00:26:38After MasterChef series one, Poe and I's career split.
00:26:41I went on into opening multiple restaurants and venues with about 70 staff.
00:26:47The reason why I'm back is because after all of these years, I've built these businesses
00:26:52in hospitality and that's taken me away from cooking.
00:26:55Instead, I'm concentrating on numbers, business, overheads.
00:26:58So this allows me to come back to base, start cooking again.
00:27:02The main porchetta is looking really, really good in the oven.
00:27:07We're starting on the slaw.
00:27:09The velouté is on.
00:27:10We're looking really good.
00:27:12We're looking really good.
00:27:13I realise now that this is what I'm meant to be doing for the rest of my life.
00:27:17So getting back into the kitchen is the start for the rest of my career, basically.
00:27:21Back in the kitchen.
00:27:23Sarah.
00:27:25Oh my God.
00:27:26The corn chowder.
00:27:27It's amazing.
00:27:28Ooh, that's yummy.
00:27:29Do you think so?
00:27:30It's perfect.
00:27:31Yes?
00:27:32Yeah, it's really good.
00:27:33Behind, behind, behind, behind.
00:27:34I'm loving the vibe of the blue team.
00:27:36Everyone's working on their own respective element and it feels great.
00:27:39How are you going, Theo?
00:27:40Yeah, good.
00:27:41Good.
00:27:42For dessert, we have the pinda making the carrot halva, which is the traditional Indian dessert
00:27:47that's cooked in ghee, sugar and spices.
00:27:50I'm just blending this.
00:27:51Yeah.
00:27:52And we're going to pass it through.
00:27:54We are elevating the traditional halva.
00:27:56We're going to make it into a parfait, which will make it a beautiful creamy texture.
00:27:59The parfait we need to get on now because otherwise it's not going to set.
00:28:03So we're working really hard on that.
00:28:05And I'm working on the rough puff.
00:28:06The parfait is going to be silky smooth.
00:28:09Then you've got the pistachio cream, which is also another texture that's smooth.
00:28:13So we want that contrast.
00:28:15Andy.
00:28:16Good to see you.
00:28:17You on the bread section?
00:28:19Crazy.
00:28:20Can't he do anything else?
00:28:21All eyes are on me for this dessert.
00:28:23Here you go.
00:28:24Yeah.
00:28:25It's a puff pastry, right?
00:28:26Yeah.
00:28:27You should know that inside out, learning that in France.
00:28:29Yeah, definitely.
00:28:30Yeah.
00:28:31I was known for my bread skills and my pastry skills in season 15.
00:28:34Have a go at the bread, dude.
00:28:36Look at that.
00:28:37That's...
00:28:38That is next level.
00:28:39Your pastry is perfect.
00:28:41Tens, tens, tens across the board.
00:28:44I've got this massive burning desire to open a bakery and always be working with bread and
00:28:49things like that.
00:28:51But after the first time on MasterChef, I went back to working as a sparky just to earn
00:28:57some money so that I could open the bakery.
00:29:00But I just felt like I got stuck in that rhythm of, alright, this is safe and, you know, it's
00:29:06easy to earn money.
00:29:08But now I feel like the universe is telling me something by giving me this opportunity to
00:29:13be on MasterChef again and just go, Leo, what are you doing?
00:29:17Like, stop putting up lights and putting in PowerPoints.
00:29:20I need to follow this dream.
00:29:23If I was to win, I'll definitely be opening a bakery, like, the next day.
00:29:29Like, let's go.
00:29:30How long have we got?
00:29:35Um...
00:29:3675 minutes to go, Tens.
00:29:38Okay.
00:29:39Uh, guests are arriving shortly.
00:29:4275 minutes to go, guys, yes?
00:29:43All right, guys, there's 75 minutes to go.
00:29:45We've got to push hard now.
00:29:47Our sauce is on.
00:29:48That's great.
00:29:49Thank you for getting these seared.
00:29:50Yeah, yeah.
00:29:53I know I say 75 minutes, but ice cream takes a long time to set in a hot kitchen, yeah?
00:29:57Yeah, we're chef.
00:29:58And maining up the sweet teams.
00:30:00So we're gonna have, like, a little, uh, roasted corn ice cream, a buttermilk granita,
00:30:04an orange cake, and then little cornflakes salty crunch.
00:30:07Sav, you got a timer on for crumble?
00:30:09Uh, yeah, it's stuck on there.
00:30:11Let's keep an eye on the crumble.
00:30:12Make sure it's rotated.
00:30:13Yep.
00:30:14We're absolutely in for a chance at winning this.
00:30:17Laura, focus on those ice cream.
00:30:19So we're gonna turn the ice, it's gotta get in the freezer.
00:30:21Is that ice cream in yet?
00:30:22Let me check out with Sav.
00:30:24Sav, I need this in the freezer in literally five minutes.
00:30:27You will not have set ice cream.
00:30:29Yes, chef.
00:30:30Being a captain is, uh, an honour, but also terrifying.
00:30:34Because at the end of the day, the captain goes down with its ship.
00:30:37Ice creams are still not in the churners.
00:30:39The ice cream's going in now.
00:30:40The ice cream's going in now.
00:30:41All right.
00:30:42Is it cold?
00:30:43Is it cold?
00:30:44Yeah.
00:30:45Is it cold?
00:30:46No.
00:30:47It's cool.
00:30:48The ice cream gets to go in the blast in the thing.
00:30:49100% chef.
00:30:50Three minutes.
00:30:51I'm trusting everyone with their own elements, and I don't like to hover over people.
00:30:54So what is this?
00:30:55This here is a parsley velouté.
00:30:57This is for the base for the pork belly that the pork will go on.
00:30:59Laura.
00:31:00Yes, chef.
00:31:01Get a quick taste of that.
00:31:02Which is a very weird taste.
00:31:03But Gordon's starting to notice that things are going wrong.
00:31:06A bit too much white wine went in it.
00:31:08No, no, no.
00:31:09How much white wine went into it?
00:31:10That's where we've been trying to arrest it from this.
00:31:11Uh, didn't see.
00:31:16I can smell something.
00:31:18Something's burning.
00:31:19Something.
00:31:20You said something burning?
00:31:22Oh, shit.
00:31:23I look over, and Gordon's found our cornflake crumble.
00:31:27The crumble is burnt.
00:31:29It's gone.
00:31:30It's burnt.
00:31:31What happened?
00:31:32I am mortified that he's found this before I have.
00:31:37Shit.
00:31:38For Gordon to find this burnt crumble before I do, he knows I've had this shit.
00:31:43Come on.
00:31:44You've got to think now.
00:31:45You've got to think.
00:31:46I just feel like I've lost complete control.
00:31:51It's like failing, let's be real.
00:31:53It's like a complete fail right now.
00:32:02That's The Sulfur.
00:32:03I've got to think now.
00:32:05We're going to have to think now.
00:32:06Hey, we've got to think now.
00:32:07We're going to see it.
00:32:08We've got to see it.
00:32:09Yeah.
00:32:10I'm going to see it.
00:32:11We're going to see it.
00:32:12The Sulfur.
00:32:13Oh, there is a bit going on here, isn't there?
00:32:16Like, I saw that whole crumble for the dessert burnt.
00:32:20Straight in the bin.
00:32:21Really?
00:32:22That's not a hurt.
00:32:23Also, no ice cream in the churners yet.
00:32:25It's almost an hour of ice creams not going in the ice cream churners.
00:32:29Yes.
00:32:30It should not take that long.
00:32:32Clearly, you can see there are some problems.
00:32:37All right, I want...
00:32:38I feel like there's a lot of things that have contributed
00:32:41to what is happening right now in our team.
00:32:44First day jitters.
00:32:45It's like a war zone.
00:32:46Working with new team members.
00:32:49Laura, 30 seconds, please.
00:32:51Oui, chef. Sorry.
00:32:52And I'm going to say me not probably being across everything.
00:32:56But this is where you need to divide and conquer.
00:32:57You're the captain for a reason.
00:32:59Yes, yeah, yeah.
00:32:59I'm going to make some...
00:33:00I'm going to make some decisions.
00:33:01No, it's not. Listen, you want to win this thing.
00:33:03Correct, exactly.
00:33:04There's a life-changing, incredible prize for this.
00:33:06But the captain needs a voice.
00:33:08Yes.
00:33:09The pressure on the team captain is always huge.
00:33:12But today, on me, it's absolutely enormous.
00:33:17White line.
00:33:18And then you're going to gradually take it into...
00:33:20Generous.
00:33:21Mix it into...
00:33:22Yeah.
00:33:23I've come second twice in this competition.
00:33:26I'm back to win for the third time.
00:33:30The voice is amazing.
00:33:31It's actually hard.
00:33:32Why is it so hard when you're so successful? Come on.
00:33:35I know, it's just...
00:33:35It's a lot of different personalities.
00:33:37We're going to get out of this.
00:33:38Yeah, I know, I know.
00:33:39We're going to get out of this.
00:33:40It's just a shame.
00:33:41But they can't work blind.
00:33:42They've got to get close to what they're doing.
00:33:43And they've got to be accountable.
00:33:44The easiest thing to do right now is just to accept defeat.
00:33:51But I feel like I know how to make it to the finale.
00:33:54I know how to pivot.
00:33:57I know how to take on the challenge of what this MasterChef kitchen throws at me.
00:34:03I am going to turn this around.
00:34:06Guys, can we have a quick team meeting, please?
00:34:09Can I get everyone to stop what they're doing?
00:34:11Unless it's going to burn and just come here.
00:34:13And let's just have a really quick powwow.
00:34:14Full attention.
00:34:17Pork.
00:34:18Mains team.
00:34:19Andre, sauce.
00:34:20Where are we at?
00:34:21Sauce, I think he's done.
00:34:22Yep.
00:34:23I just want taste and seasoning your thoughts.
00:34:25Fantastic.
00:34:26Porketta, where are we at?
00:34:27Porketta, I'd say we've got about 12 minutes on the first one.
00:34:30We need to remake a crump.
00:34:31I need ice creams on.
00:34:32Right.
00:34:33Understood.
00:34:34But get organised.
00:34:35These firefighters, police officers, it's a dream come true for them.
00:34:38OK?
00:34:39So you need to start taking this serious.
00:34:40Is that understood?
00:34:44Can I have an answer, please?
00:34:45Yes, sir.
00:34:47Let's go.
00:34:52Hands up, crew.
00:34:57Oh, my goodness.
00:34:58Holy moly.
00:34:59The dieters are starting to arrive, and they are hungry.
00:35:03Woo-hoo!
00:35:05Here they are.
00:35:07Oh, wow.
00:35:09Come on, Tim.
00:35:13I think we sometimes don't realise that as chefs, we're not really cooking for us.
00:35:16It's not really about us.
00:35:17It's about our diners.
00:35:18It's about people that we cook for, and today it's so much more meaningful.
00:35:22Hey, Tim.
00:35:23How we doing?
00:35:24Hello.
00:35:25You know, my uncle's a cop, and my younger sister's a nurse, so I know how hard they have it.
00:35:30My mum's a frontline worker.
00:35:32She's a dialysis nurse, and I do have a lot of family members that are frontline workers,
00:35:38and I'd like to do them proud.
00:35:46Uh, Captain, Sarah, I want to see a dish.
00:35:50Yes.
00:35:51Before it leaves your pass, please, yes?
00:35:52Yeah.
00:35:5315 minutes, I want to see a dish.
00:35:5415 minutes.
00:35:55It's not a banquet.
00:35:56Yeah, four at a time.
00:35:57Understand that.
00:35:58We're not cooking 30 portions sending.
00:35:59No, four at a time.
00:36:00It's four at a time.
00:36:01Yes.
00:36:02Seven fours, one table or two, yes?
00:36:03Yeah.
00:36:04Sarah.
00:36:05Fishes or portions?
00:36:06We've decided on two pieces of fish per portion, so that every guest gets the same amount of
00:36:10fish, and every plate looks the same.
00:36:12So, I tried to make sure every single portion, there's one top loin and one of the belly,
00:36:16which is a little bit more fat.
00:36:17Yeah.
00:36:18Okay.
00:36:19I'll get a try.
00:36:20We're all good.
00:36:21So, you've got twice the jeopardy, because you're cooking two pieces for one portion.
00:36:22Yes, correct.
00:36:23So, just be careful.
00:36:24Yes.
00:36:25And we need help?
00:36:26Ask for it.
00:36:27Yes.
00:36:28Not planning on going down.
00:36:29No.
00:36:30Cooking 60 pieces of fish is going to be a mammoth task, but I'm confident I'm going
00:36:35to be able to get it done, and make sure that every guest walks out happy.
00:36:38So, you're going to sear the fish, and just finish it with a little bit of lemon, and
00:36:42then plating.
00:36:43So, we've got the chowder base, we've got our fondant potatoes, and then our beautiful
00:36:48tempering on top, just to bring it together.
00:36:50And that's it for the main.
00:36:51Sarah, I just want you running a restaurant for 30 covers.
00:36:54Yes.
00:36:55Your way.
00:36:56Let's go.
00:36:57I need you up here ready to plate.
00:36:58Okay, chef?
00:36:59Yes.
00:37:00All right, chefs, let's go.
00:37:01Service is about to start.
00:37:02Time is moving very quickly indeed, but we've got a great team.
00:37:06I think things are coming out pretty smooth.
00:37:08The beef looks fantastic so far.
00:37:10Thank you, chef.
00:37:11Some of the regular sizes, unfortunately, so it's...
00:37:13I'm sorry, man.
00:37:14I did not understand anything you just said.
00:37:16Apologies.
00:37:17They're regular sizes, so they're not all even, so it's a little bit complicated.
00:37:21We're just trying to make them all perfect.
00:37:24It's a Kiwi accent.
00:37:25Thank you to allow me to understand.
00:37:27It's my pleasure, John Crystal.
00:37:28Great accent, by the way.
00:37:30The beef's been cooked for about two hours almost, to be honest with you.
00:37:33It's been on and off, on and off, on and off.
00:37:34So we've crissed up the outside, and now we're letting it rest through, so it should
00:37:37be just cooked in the middle.
00:37:38For our main today, we are serving a beef rump cap with a carrot macadamia puree, pickled
00:37:42carrots, and a carrot-top chimichurri.
00:37:44The carrot is beautiful.
00:37:45Beef, please.
00:37:46Can we get a cut, a little slice of beef?
00:37:47Yeah, a portion.
00:37:48Just one sunny portion while we go.
00:37:49You figured out how you're getting your 30 portions, right?
00:37:50Let's go.
00:37:51Gordon Ramsay has the highest standards of any chef, so we don't have room for any errors.
00:38:00Let's go.
00:38:01To plate our main course today, we're going to start with that carrot and macadamia puree.
00:38:06It's really sweet and kind of roasty from the carrots.
00:38:09And don't slice any more beef just yet.
00:38:10Yeah, yeah, I'm up, I'm up.
00:38:11The wagyu rump, that's going to go on next.
00:38:13Don't need to see it play.
00:38:14Let's go.
00:38:15And then we've got carrot-top chimichurri.
00:38:17That's going to sort of mellow the whole thing out, because there's a lot of richness
00:38:19going on in this dish, so that herbiness, a little bit of chilli is going to be just
00:38:22the kick it needs.
00:38:24And then to finish off, those pickled carrots, it's looking great.
00:38:27Matty, can I get the jus we've got now, mate, just as it is?
00:38:29Yeah.
00:38:30I feel so proud of this team.
00:38:31For a bunch of people that have never cooked together before today, I just don't think we could have
00:38:35done any better.
00:38:38Puree delicious.
00:38:40Chimichurri delicious.
00:38:41The piccolo's fine.
00:38:42I pull that back like that.
00:38:44That is raw in there.
00:38:48Uh...
00:38:51I feel it we're going to get away with.
00:38:52A strip we'll get away with, but not...
00:38:54Right, Cap.
00:38:55Them tonight, the firefighters, police officers, they're not going to have that raw.
00:39:05We've got a chance of winning this, but the beef has got to be cooked.
00:39:16Yeah, Chef.
00:39:17Take control.
00:39:18Let's go.
00:39:19I've spent two hours cooking this beef, and to not have it cooked to Gordon's liking is
00:39:23absolutely heartbreaking at this point.
00:39:25Um, is your vision of this to finish in the oven?
00:39:28Yeah.
00:39:29We've got ten minutes before service starts, so we make a quick decision.
00:39:32Let's put the biggest ones in one tray and the other ones in the other, because the biggest
00:39:35bits are going to need a little bit longer, aren't they?
00:39:36Yeah.
00:39:37We're going to throw the beef into the oven and try to get a couple more degrees of heat
00:39:39into it.
00:39:40So probably another five to eight degrees, Chef.
00:39:42Yeah.
00:39:43But we've got very little time left, so we're going to have to nail this.
00:39:46Ten minutes, guys, yes?
00:39:47Yes, Chef.
00:39:48Yes, Chef.
00:39:49Ten minutes.
00:39:50What's happening with the pork in the oven?
00:39:51Pork, let's pull it.
00:39:52They need to come out and they need to rest.
00:39:53I'll get it out.
00:39:54I'll get them out later.
00:39:55So what's that for, Steph?
00:39:56Um, this is for the coleslaw.
00:39:57The coleslaw, good.
00:39:58Yeah.
00:39:59It's a bit of a pomegranate, mustardy kind of thingy-y Bobby Watson.
00:40:03Let's stop, darling.
00:40:04Stop.
00:40:05Aw, thank you.
00:40:06Let's go.
00:40:07How's my mane looking?
00:40:08Honey maple carrots are done.
00:40:09Our slaw's nearly done.
00:40:10Yep, slaw.
00:40:11Steph's making a dressing.
00:40:12I don't want it to be a pub slaw.
00:40:13I want it to be really fresh.
00:40:15We have carving station ready to go.
00:40:17Carving station's ready.
00:40:18We're looking really good.
00:40:19Team's working beautifully well.
00:40:20We've found our feet and rhythm, so it's looking good.
00:40:23One, two, three, four, five, six, seven, eight, nine, ten.
00:40:26We've got heaps.
00:40:27Yeah, we've got heaps, yeah.
00:40:28The porchetta comes out of the oven.
00:40:33I reckon that's perfect.
00:40:34And it looks beautiful.
00:40:36The idea of cooking porchetta rolls and cutting them up into individual portions just before
00:40:41service has paid off.
00:40:43Nice pieces, these.
00:40:45Fantastic.
00:40:46Gordon, can we borrow you?
00:40:49Oh-la-la.
00:40:50What's going on?
00:40:51Uh, Laura.
00:40:52Yeah, she's, uh, I think she's letting Andre run away with that main course, with that porchetta.
00:40:57I think her team's running her rather than her running her team.
00:40:59Andre, can I borrow you?
00:41:00Yes.
00:41:01Is this what we're vibing?
00:41:02And then, and then, and then, store.
00:41:03Yeah, and then pickles.
00:41:04Yeah, and a little sauce on the outside, yeah?
00:41:06Yeah.
00:41:07Slow, gentle.
00:41:09Blue team, Sarah, yeah, so they're doing an elevated corn chowder.
00:41:13The only team that's used corn for their main.
00:41:16How long on the fish?
00:41:17Two-minute shift.
00:41:18Kingfish, you know, is a staple here.
00:41:20Yep.
00:41:21But as opposed to one piece of kingfish, they're doing two per portion.
00:41:23Oh.
00:41:24So twice the jeopardy there.
00:41:25If one's a bit under, he'll crucify us.
00:41:27And Callum is definitely, definitely stepping up and running his team.
00:41:30They've chosen the carrot three ways.
00:41:32Oh, okay, very amazing.
00:41:33That chimichurri with the carrot tops looks good.
00:41:35My big worry is that rump, that rump of beef.
00:41:38And gets this right, the main course, it could be a showstopper.
00:41:41It's close, but it just needs a little boost.
00:41:44Hands up, everybody.
00:41:45We need plates leaving the pass in one minute.
00:41:48Yes!
00:41:51Whoo!
00:41:52Come on, Tim, let's go, guys.
00:41:54Rest in quality.
00:41:55Yes, chef.
00:41:56Okay?
00:41:57Every dish, rest in quality.
00:41:58All right, chefs, let's go.
00:41:59Ready.
00:42:00Come on, guys, let's do this.
00:42:02What's it sitting at, chef?
00:42:03Fifty sacks.
00:42:04Great.
00:42:05Get it.
00:42:06If it's out of the pan now, please, mate.
00:42:07Yeah, yeah, yeah.
00:42:08We've popped the rump cap into the oven for just a few minutes.
00:42:11Without this beef being perfect, we don't have a dish.
00:42:16Carving the beef now, I could not be happier.
00:42:18It looks brilliant.
00:42:19Yeah, the beef looks beautiful.
00:42:21Oh, it looks awesome.
00:42:22Beef looks amazing, guys.
00:42:23Doing a great job.
00:42:24Yeah, great work.
00:42:25Great work, Ben.
00:42:26Here we go, everybody!
00:42:2710!
00:42:289!
00:42:298!
00:42:307!
00:42:316!
00:42:325!
00:42:335!
00:42:344!
00:42:35I need pork!
00:42:363!
00:42:37Raise me spoons.
00:42:382!
00:42:391!
00:42:405!
00:42:415!
00:42:425!
00:42:435!
00:42:445!
00:42:455!
00:42:465!
00:42:475!
00:42:485!
00:42:495!
00:42:505!
00:42:515!
00:42:52Come on!
00:42:53Come on!
00:42:54Restaurant style, guys.
00:42:55Here we go.
00:42:56Let's go.
00:42:57First four beef.
00:42:58Let's go.
00:42:59Okay, let's go, Audra.
00:43:00I'll do the puree.
00:43:01Okay.
00:43:02Okay, I'll put meat and then chimichurri.
00:43:04Let's go.
00:43:05Lovely.
00:43:06Really consistent.
00:43:07Each one the same, guys.
00:43:08Yeah, yeah.
00:43:09You're gonna do carrots?
00:43:10Yep.
00:43:11Four beautiful plates at a time.
00:43:14That's all we need.
00:43:16Beautiful.
00:43:17Service.
00:43:18Service, please.
00:43:20Let's go, team.
00:43:21Good.
00:43:22Very nice.
00:43:23Callum, next four.
00:43:24Let's go.
00:43:25Thank you, chef.
00:43:26The beef came right down to the wire, and it was so close, but I think we just nailed it
00:43:30in the end.
00:43:31I hope that my beef is gonna win it for our team.
00:43:42What a way to start.
00:43:43We have the highest caliber of cooks we've ever had in this kitchen.
00:43:46And the competition is fierce, right?
00:43:48I think they're all looking around at each other.
00:43:50Yeah.
00:43:51How do I get to walk out of here with my chest pushed out, going, we won the first challenge
00:43:55with Gordon Ramsay in the house.
00:43:57Got to keep that door closed, my man.
00:43:58You've got to get in and out there.
00:43:59That's it.
00:44:00It is pretty special to watch Gordon in motion, and because of him being here, I really do feel
00:44:06like the food is gonna come out beautifully.
00:44:08Beef cooked beautifully.
00:44:09Try and keep it just a little bit more central, yes?
00:44:11Go, go.
00:44:12A little bit less on the next one.
00:44:14Service, please.
00:44:15Thank you very much.
00:44:20Ooh.
00:44:21Yeah.
00:44:25Thank you so much.
00:44:28That looks awesome.
00:44:30Yeah.
00:44:31This is green team, Maine, and it's beef rump cap, carrot three ways.
00:44:45I love the colours.
00:44:46It's very well proportioned.
00:44:47And most importantly, this looks very appetizing.
00:44:52Yeah.
00:44:53I love it already.
00:44:54Let's dive in.
00:44:55Oh, God.
00:44:56Like butter.
00:44:57Wow.
00:44:58Oh.
00:44:59Mm-mm.
00:45:00Mm-mm.
00:45:01Mm-mm.
00:45:03Oh, God.
00:45:04It's like butter.
00:45:05Wow.
00:45:06Mm-mm.
00:45:07Oh.
00:45:08Mm-mm.
00:45:09Mm-mm.
00:45:10Mmm.
00:45:11Mm-mm.
00:45:12Wow.
00:45:31I am loving this, right?
00:45:36This is like beautiful textures
00:45:39Beautiful colours
00:45:42Stunning flavours
00:45:45Like everywhere that you put your knife and forth
00:45:49Everything is just peaking with flavour
00:45:53The seasoning is on point
00:45:55I am loving this dish
00:45:58I've got to give Ben a shout out for cooking that rump cat
00:46:02Looking good guys, yes?
00:46:04Looking great
00:46:05That was so inconsistent, the pieces
00:46:07It could have gone horribly wrong
00:46:10But if I look around, everyone is blushing medium rare
00:46:13That is absolutely money and not easy to do
00:46:17As soon as the dish landed, I wanted to dive in
00:46:20The colours are so inviting
00:46:22And when you dive in, everything has been executed so well
00:46:26And what I love about it is the balance
00:46:29There was such a lovely amount of acidity
00:46:33Heat
00:46:34And there's actually a fair bit of garlic in that chimichurri
00:46:37But it works so well with the richness of that rump cap
00:46:40I love this dish
00:46:42It is not a surprise to me at all
00:46:45Service please
00:46:45That Callum has such successful restaurant in South Australia
00:46:48Because this, this just feels like a culmination of all of his experience
00:46:52And his leadership on a plate
00:46:54What job
00:46:56If I was on my own, I'd be licking that plate
00:46:58If it's good, it's good
00:47:01Yeah
00:47:01Sarah, are we ready to go?
00:47:06Yeah
00:47:06Oh yeah, that's gonna be beautiful
00:47:09This is out, yeah
00:47:11Okay
00:47:11This is it
00:47:13Our first dish of the competition
00:47:15We have to get this thing going
00:47:18I love that
00:47:19I love the curry leaf
00:47:20I love that
00:47:22Yes, popcorn on top
00:47:25That looks amazing
00:47:26Right, uh, Sarah
00:47:28Describe the dish please
00:47:30So basically it is the corn chowder
00:47:32Then we've got the palm fondant
00:47:34The fish, the clams
00:47:35And some popcorn
00:47:36So the, um, sauce tastes good
00:47:38The fondant's are proper now where they are
00:47:40And who cooked the fish?
00:47:42Me
00:47:43Cheers
00:47:43Raw fish
00:47:47Ice cold, raw fish
00:47:50Oh my god
00:47:51The first piece of kingfish was served raw
00:47:54Come on, blue team
00:47:55My first chance to impress him
00:47:58Gone
00:47:59May as well go to Nobu
00:48:00And serve it as sushi
00:48:02Is this our best?
00:48:03No, chef
00:48:04Come on, guys
00:48:05Come on
00:48:06Jesus Christ
00:48:10Who cooked the fish?
00:48:21Me
00:48:21Yes, raw fish
00:48:23Ice cold, raw fish
00:48:26Oh my god
00:48:27May as well go to Nobu
00:48:29And serve it as sushi
00:48:30The first piece of kingfish
00:48:32Was served raw
00:48:34Help me out, please
00:48:35Jamie
00:48:35The job's hard enough, okay?
00:48:37Yes, chef
00:48:37Please
00:48:38As much as corn's the hero
00:48:40If I don't cook this fish perfectly
00:48:42We won't win the challenge
00:48:44So let's just nail the cooker method
00:48:46Please?
00:48:46If you check and you check
00:48:48She's not going to be left in the shift
00:48:49Okay, look, we're a team, right?
00:48:51Yes, chef
00:48:51Okay, we go up together
00:48:52We go down together
00:48:53Yes, chef
00:48:53But give me all you got
00:48:54Yes
00:48:55And look at me
00:48:55Get your head off
00:48:56Let's go, man
00:48:57Let's go
00:48:57We've got this
00:48:58We've got it
00:48:58I need four more pork in one minute, please
00:49:01I need four hot plates in one minute, please
00:49:03Hey, guys, Laura's talking
00:49:04No one's answering her
00:49:05Come on
00:49:06Sorry, Laura
00:49:06Come on, guys
00:49:07Hey, guys, yes, chef
00:49:09Yes, chef
00:49:09Come on, guys
00:49:10Yep
00:49:10So choose the four of the best ones, man, right?
00:49:12Yep, yep
00:49:13This is the first dish I've done in 16 years
00:49:16In the MasterChef kitchen
00:49:17Is the pork seasoned?
00:49:18Pork seasoned
00:49:19Yes
00:49:19Thank you
00:49:20It feels refreshing to clear out the cobwebs of the first cook
00:49:23That's it
00:49:24Left, left, right, right
00:49:25Let's go
00:49:25Three carats per plate
00:49:27Head for the slaw in the middle
00:49:29More, more
00:49:29Okay
00:49:29It's got to be more
00:49:30It's got to be a big, a big high amount
00:49:32Just less sauce because it's all starting to go everywhere
00:49:35Thank you
00:49:35See what I'm saying?
00:49:36It's a little puddle
00:49:36But in the chaos of this cook
00:49:39More height, Tim
00:49:40No one's actually tried this dish in its complete entirety
00:49:43Let's go, guys
00:49:46Service, please
00:49:47Happy with that, Laura?
00:49:48Uh, yep
00:49:49All we can do is hope it's good
00:49:52And pray that the judges like it
00:49:54Let's go
00:49:55Plates go
00:49:55Pick up
00:49:56Let's go
00:49:56Thank you
00:50:05Thank you so much
00:50:05Thank you
00:50:06Okay
00:50:07Interesting
00:50:08That is
00:50:11Big
00:50:13Very interesting
00:50:14I hope you guys are hungry
00:50:16I don't know
00:50:18Burgundy team
00:50:19Porchetta
00:50:19Glazed
00:50:20Carrot
00:50:21Brandy Jew
00:50:22And a lot of other things
00:50:24I think I can see, like, some sort of parsley thing going on
00:50:30A small
00:50:31Vellute
00:50:31Vellute
00:50:32Cooked carrots
00:50:33There's a lot
00:50:34It feels like everything has been quite rushed
00:51:02Wait, let's get these out of the way first
00:51:04Service, please
00:51:04Guys, we're crossing over each other
00:51:06Come on, let's go
00:51:06Stay unified
00:51:07Stop, stop, stop, stop
00:51:08I can feel there's distraction in the kitchen
00:51:10There's clearly a lack of definition
00:51:13You're happy, boss?
00:51:14This is hard
00:51:15You're taking the responsibility, eh?
00:51:17I don't remember it being this hard
00:51:17First day, you don't know everyone as well
00:51:19It's hard, isn't it?
00:51:20I feel like this tastes like many people going their separate ways and making elements
00:51:27And then they've just bunged it together
00:51:28This needs, like, seven layers off
00:51:32There is so much going on and nothing is allowed to shine
00:51:37Service, please
00:51:39Service, please
00:51:40Doing a great job, team
00:51:43And let's just, yeah, try and be a methodical team
00:51:46Let's follow one after the other
00:51:47It's not a race
00:51:47Can you get a temperature probe?
00:51:5044, 46
00:51:52Yeah, that's perfect
00:51:53Yeah, that's 48
00:51:55Yeah
00:51:55Service
00:51:56Next round
00:51:58Woo!
00:51:59Every piece of fish that comes my way, I'm double checking to make sure it's cooked perfectly
00:52:03I cook, you double check
00:52:06But it only takes one piece of fish to be over or undercooked
00:52:10And then we have no chance of winning this challenge
00:52:13Sarah, are we good?
00:52:14Have they brought it back up?
00:52:16Yes, good to go
00:52:16Hey, blue team, do you want to win this?
00:52:18Yes, sir!
00:52:18Come on, man!
00:52:19Woo!
00:52:20Woo!
00:52:20Woo!
00:52:20Woo!
00:52:21Woo!
00:52:21Woo!
00:52:22Woo!
00:52:23Here we go
00:52:24Oh
00:52:24So we've got the blue team's mane here
00:52:32Seared kingfish with corn chowder
00:52:35Wow
00:52:35And lots of other little bits there as well
00:52:38I'm intrigued
00:52:40Shall we give it a go?
00:52:42Oh
00:52:58I've got a
00:52:59Oh
00:53:01All right
00:53:02Can you read it?
00:53:03Mm
00:53:04ëª¨ë“ news
00:53:04Are we going to lose this?
00:53:06Is it gonna come northern?
00:53:06Yeah
00:53:07Oh
00:53:07This is gonna come down
00:53:08I don't think so
00:53:08Yeah
00:53:09that's it
00:53:10My fish is a little inconsistent.
00:53:17I've got my belly piece, which is absolutely perfect,
00:53:20but my loin piece is a touch over, which is a shame.
00:53:24I mean, that's a risky run when you try and cook,
00:53:27what, 60 pieces of fish, two per person.
00:53:30But flavour-wise, there's a lot going on here.
00:53:34And I think this is classic Sarah, right?
00:53:37Being able to have, like, this amalgamation
00:53:40of a couple of cultures and just that little spread
00:53:44and that little sprinkle of Indian spices over the top
00:53:47by the tampering with the mustard seeds
00:53:49and the frying of the curry leaves,
00:53:51it just really interests me.
00:53:53I know we're starting slow, but we're going to finish strong.
00:53:55I don't want to hear you. Come on.
00:53:56Yeah, all right, let's do this.
00:53:57Let's go.
00:53:58I love the way the dish looked
00:54:00and my fish was cooked really beautifully.
00:54:04The skin was crispy and the flesh just flaked apart
00:54:08and seasoning is perfection.
00:54:12First, I would like to congratulate them
00:54:14for daring to try to use corn in a main course
00:54:18with fish and with a chowder.
00:54:23And I'm actually quite impressed
00:54:25because this is absolutely delicious.
00:54:28Well done.
00:54:29Mmm.
00:54:32Happy?
00:54:33Yeah, thank you.
00:54:34Four working.
00:54:35Last two going in now.
00:54:36Halfway, guys, yes?
00:54:37Halfway, yes?
00:54:38Yes, Chef.
00:54:39Let's start thinking about the dessert.
00:54:40Yes, Chef.
00:54:41All right, final four pork.
00:54:43Ready?
00:54:44Plates are hot.
00:54:45You chuck them down.
00:54:47There's only a few more plates to go up for mains,
00:54:49so it's time to regroup and focus on our dessert.
00:54:52Are those ice creams set?
00:54:54They're set.
00:54:55The ice cream's gonna be good.
00:54:56The granita's gonna be good.
00:54:57We're definitely taking a risk with this dessert.
00:55:00Conceptually, it's something new.
00:55:02It's something different.
00:55:03There's lots of elements.
00:55:04Laura, we can start desserts, please.
00:55:06Hey, guys, can we go on desserts, please?
00:55:08They're waiting.
00:55:09Let's go, then.
00:55:10Four more time.
00:55:11Yes, Chef.
00:55:12So the cake needs to be the vessel for the ice cream to sit on.
00:55:15The key to this dessert is balance.
00:55:17It's as simple as that.
00:55:18So the bitter cake, the salty crumb,
00:55:20and the freshness of the granita,
00:55:22like everything has got a place in this dessert.
00:55:25Load that granita on.
00:55:26Make it snow.
00:55:27Oh, my goodness.
00:55:29Hold on.
00:55:30Just, guys, just stop.
00:55:31Just a touch less granita, please.
00:55:33I'm just trying to gain a bit of control
00:55:35and make sure they know that they're being led,
00:55:37and hopefully I'm leading them in the right direction
00:55:39to a win here.
00:55:40Guys, that's way too much cake.
00:55:41That's like four times the amount that we originally put on.
00:55:44But it's so hard.
00:55:46Guys, I just want them all to be exactly the same.
00:55:50It's like having seven children.
00:55:52I've got one and that's hard enough.
00:55:54Service, please.
00:55:56I love this place.
00:55:57It's amazing.
00:55:58I think it's maybe a really good wake-up call
00:56:01that this is not as easy as I thought it was going to be.
00:56:11Oh!
00:56:12Okay.
00:56:13I think we're all going to be surprised
00:56:17because this one is just named Corn and Milk.
00:56:25Yeah, I want to unbury it.
00:56:34Oh.
00:56:35Whoa.
00:56:48Whoa!
00:56:49Oh!
00:57:05I just felt like it didn't come together at all for me.
00:57:12I found that the gurinnies are really jarring.
00:57:16Like, it was just way too sharp for me.
00:57:18And the cake was a bit too bitter.
00:57:22So there was just, like, intense bitterness, intense sourness.
00:57:26I found all the flavours quite incompatible.
00:57:30And I did feel like their mains,
00:57:33it felt a little bit like they struggled.
00:57:35I can see the struggle.
00:57:36But I did really like the corn ice cream and the flavour
00:57:39and the fact that it was a bit salty.
00:57:41Ice cream, please.
00:57:42Four portions, yes.
00:57:43Ice cream.
00:57:44Ice cream ready.
00:57:45What I think the most about this dessert
00:57:46is the intensity of the corn flavour in the ice cream.
00:57:49And I think even just the orange cake
00:57:52with all that rind and skins in it,
00:57:55that bitterness would have gone really nicely
00:57:57with just the ice cream.
00:57:58The granite is really interesting
00:58:00because I think it would be a great element
00:58:02on another dessert.
00:58:04I don't think it works here.
00:58:05You know why we'd call it?
00:58:07Confusing.
00:58:08I would agree with that.
00:58:12I get what's going on here.
00:58:14Like, you know, you've got sweet corn ice cream,
00:58:17you've got sour buttermilk granita,
00:58:20like, you've got a salty crumb,
00:58:22you've got a bitter cake.
00:58:24In theory, it should all work.
00:58:26But the balance is just way out of whack here.
00:58:28Yeah.
00:58:29And unfortunately it just hasn't worked with this one.
00:58:31I think it's clear after this tasting,
00:58:33Laura's team, they are out of the running.
00:58:35And this is really going to come down
00:58:37to what Sarah's team and Callum's team
00:58:39bring us for their desserts.
00:58:40I think we're on the same page.
00:58:41Yeah.
00:58:42I agree.
00:58:44All right, last two.
00:58:48All right, well done, guys.
00:58:50Great effort on the maze.
00:58:52Let's bring it home.
00:58:54Whilst I'm really chuffed with this main course,
00:58:56I now need to divert my attention to this dessert
00:58:58because the dishes are equal weighting from the judges,
00:59:00so it's really important that we nail not just the savoury
00:59:02but the sweet as well.
00:59:03Spotless, yes?
00:59:04Yes.
00:59:05Yes, chef.
00:59:06If this is how you run your restaurant,
00:59:07I can't wait to make a reservation.
00:59:08Thank you, chef.
00:59:09How are we doing with dessert?
00:59:10With the ice cream.
00:59:11Make sure it doesn't melt.
00:59:12Okay.
00:59:13Yeah, so we're pre-quineling onto frozen cold trays
00:59:14just so they can sit slightly
00:59:15so they don't melt too quick.
00:59:16Yeah, good.
00:59:17Finish strong, shall we, guys?
00:59:18Let's go.
00:59:19All right, guys.
00:59:20Let's get rocking and rolling.
00:59:21I really want to win this first challenge for me,
00:59:23for the whole team.
00:59:24For the first day of the competition,
00:59:25there couldn't be more at stake.
00:59:27Okay, chefs.
00:59:28Are the pavlovas all out?
00:59:29Yes, chef.
00:59:30Do we have corn ice cream quenelle?
00:59:32We are halfway.
00:59:33Halfway?
00:59:34Beautiful.
00:59:35For dessert today,
00:59:36we're going to be making a kind of Aussie classic,
00:59:37a sweet corn ice cream pavlova.
00:59:39It's going to have a popcorn crumble,
00:59:41fresh mango and passion fruit curd.
00:59:43The popcorn crumble.
00:59:44Yep, darling.
00:59:45What temperature is it right now?
00:59:46It's room temperature.
00:59:47Great.
00:59:48Just chuck it in the fridge or freezer
00:59:49just for a few minutes.
00:59:50Yep, okay.
00:59:51We've got to make sure we don't melt this ice cream, okay?
00:59:52Okay.
00:59:53We've got all the pieces of the puzzle.
00:59:55We just have to come up with how to plate this dessert now.
00:59:57Ice cold plates.
00:59:58Let's go.
00:59:59Just grab a four hour game.
01:00:00Let's go.
01:00:01In the middle so we can work together.
01:00:02That's it.
01:00:03Two plates and two plates.
01:00:04Let's go.
01:00:05Left, left, right, right.
01:00:06So we don't keep on moving stuff.
01:00:07There you go.
01:00:08Okay.
01:00:09Yep.
01:00:10Perfect.
01:00:11Last four.
01:00:12Hi.
01:00:13The main was a real struggle,
01:00:14but I feel like the result was incredible.
01:00:16Let's start thinking about the dessert, yes?
01:00:17Yes, chef.
01:00:18If we can nail this dessert,
01:00:20I think we can take this out.
01:00:22We'll do a test plating.
01:00:23Yep.
01:00:24Sounds good.
01:00:25Okay, cool.
01:00:26For our dessert,
01:00:27we are doing a carrot halva parfait.
01:00:29So the carrot halva is like,
01:00:30I make it all the time at home.
01:00:31I make it for my family.
01:00:32So I'm hoping that that flavour is going to come straight through the parfait.
01:00:35Yep.
01:00:36That one there.
01:00:37Yep.
01:00:38Then can I have the pastry?
01:00:39I think that the flavours in these dishes definitely show a little bit of me.
01:00:45And, you know, also the other contestants.
01:00:47I wanted Dipinda to pull out a dessert that really speaks of her.
01:00:52Behind, behind, behind, behind.
01:00:53Also, I really wanted Theo to do his thing and pull out a really beautiful pastry.
01:00:57One pastry, Theo.
01:00:59I pull out the rough puff pastry.
01:01:01So we've got the parfait dessert.
01:01:02Yep.
01:01:03Okay.
01:01:04And it's not how I envisioned.
01:01:08It needs to be light and airy, lots of layers, but it's not thin and crispy.
01:01:17It's quite thick and solid, and it's quite brown.
01:01:20Yeah, what's this bit on top there?
01:01:21This is, um, the pastry.
01:01:23What have they done there?
01:01:26I've spent hours making this element, and it's only thing I've done pretty much all day,
01:01:30and now it looks like a hockey puck instead of a beautiful shard.
01:01:35What a shame.
01:01:36I think the puff pastry needs to be cut through with a spoon, not hammered through.
01:01:39Yeah, with a chisel.
01:01:40It's not the way I wanted to start my MasterChef journey.
01:01:45Jesus.
01:01:50Which fan favourite will lift the MasterChef trophy?
01:02:00Watch every mouth-watering episode on Ten Play.
01:02:09The puff pastry needs to be cut through with a spoon, not hammered through.
01:02:11Yeah, with a chisel.
01:02:13The crucial element of this dessert hasn't quite worked out.
01:02:17Everyone needs to be in sync with what you want.
01:02:19Yeah.
01:02:20There are two elements here, but it needs to be brought together now.
01:02:21Yeah.
01:02:22And you're the captain, you're the only one who can do it.
01:02:23Got it, thank you.
01:02:24Let's go.
01:02:25We need to completely rethink the plating.
01:02:29Um...
01:02:31The pastry is the only textural element on the plate.
01:02:34We cannot leave this off.
01:02:36It's too late to make the puff pastry from scratch.
01:02:39I need to get creative.
01:02:41Because the puff pastry is so thick, we need to play around with the plating of it a little bit.
01:02:45Okay.
01:02:46So I feel like if we actually have the parfait in the centre and we just crumble up and make
01:02:50it a bit more like a flaky pastry around the outside.
01:02:53Yeah.
01:02:54So make a crumb out of the puff pastry.
01:02:55I reckon.
01:02:56We can put on the garnish around the outside, like, neatly.
01:03:00Because of the new way we're plating the pastry, we need to adjust how much of each element
01:03:05goes onto the plate.
01:03:06The pistachio cream, we're doing, like, four dollops on top of the crumb.
01:03:09Yep.
01:03:10I think just do three dollops of the pistachio.
01:03:11Thanks, girl.
01:03:12Yep.
01:03:13So we're going in with three dollops of the pistachio cream, four dollops of the carrot gel.
01:03:17More of a blob.
01:03:18Oh, yeah.
01:03:19Let's keep that consistent.
01:03:21And all of the other ingredients scattered around.
01:03:23And you're doing sultanas and carrots.
01:03:25Sultanas.
01:03:26So that the plate looks full and that with each spoonful, you get the correct proportions
01:03:31of all the elements.
01:03:33Oh, I'm proud of you, Tim.
01:03:34Look at this.
01:03:35So great.
01:03:36Look at this.
01:03:37Well done, Sarah.
01:03:38Well done, Sarah.
01:03:39No, it's not me.
01:03:40Everyone has pulled it together.
01:03:41I definitely feel like we're in with a chance here.
01:03:44Sarah, happy with that?
01:03:45The look, visually, looks beautiful.
01:03:46Yeah, we love her.
01:03:47Service, please.
01:03:48Let's go.
01:03:49Four more now, yes?
01:03:50We serve.
01:03:55Ooh.
01:03:57Oh, that's gorgeous.
01:03:59That looks gorgeous.
01:04:01It's really beautiful.
01:04:05What do we got?
01:04:06Blue team.
01:04:07Carrot halva parfait.
01:04:09Cut.
01:04:10Mmm.
01:04:11Mmm.
01:04:12I just love you.
01:04:13I just love you.
01:04:14I love you.
01:04:15I love you.
01:04:16I've eaten this dish in regional Indian restaurants, and it's this lovely
01:04:45texture which the blue team has made into a parfait and that's genius
01:04:51so when I bit into it and it wasn't overly sweet it had that thickness and that solidity to it like
01:04:57a parfait does I just thought it was a beautiful modern interpretation of a traditional dish
01:05:03plus that pastry though it wasn't a shard as expected added this crumbly buttery texture
01:05:09which I think elevated the dish let's go
01:05:12I thought it looked absolutely beautiful I love the colors and the composition very very pretty
01:05:21I love the flavor of the parfait and I thought the parfait and the pistachio went really well
01:05:28together that beautiful floral cardamom and I think it's a concept that turned into something
01:05:32really beautiful it looked a million bucks I'm loving the balance I'm loving the textures I'm
01:05:39loving the colors well played yeah that's it that's it come on finish strong all right chefs let's go
01:05:46right now let's go for the win today it all comes down to this dessert Rue you good okay yeah good
01:05:54yeah yeah excellent so we've got to try and figure out a way to elevate this dish to the next level
01:05:59and so what's your vision with the pavlova we're going to like grade the little tips and then it
01:06:03sits like that and then we fill it up love it yeah Rue has had a great idea to flip the meringue
01:06:09upside down doing a great job team I'm so happy with them we've shaved them down so we can effectively
01:06:14use them like a little open bowl on the plate these look absolutely beautiful and we're going to glue
01:06:19them down with some of that lovely passion fruit curd that's going to hold them in place oh my gosh I
01:06:24love this and then all the goodies are going in we've got popcorn we got fresh mango and of course
01:06:31that beautiful quenelle of sweet corn ice cream happy with that Cullen yes I think you should be
01:06:35beautiful chef yeah these meringues are the sexiest thing I've ever seen service please four more plates
01:06:41please guys I love the look of our dessert but looking across at sarah's team oh that's great
01:06:47the dessert is looking so beautiful and intricate blue team let's finish strong come on let's go one
01:06:52more four let's go last call I know that our dessert is just as good but I just hope the judges think
01:06:58it's even better four more plates please guys oh that's clever I'm loving the look of that
01:07:07okay so this is green dessert sweet corn pavlova that looks so good that looks amazing I'm diving in
01:07:17yeah let's do it I'm excited
01:07:37wow it is absolutely delicious oh we love it what job our things have nailed it
01:08:06the dish look very very attractive very pretty very miniature I noticed very quickly some
01:08:14elements were a little bit too sweet but then behind the sharpness of the passion fruit
01:08:21the citrus the mango oh it's an envelope of flavors textures I loved it presentation a plus
01:08:3110 out of 10. so clever to invert the molds make those meringues so that they're little bowls and then
01:08:38actually fasten it to the plate so that it stays there with the passion fruit and lime curd as well
01:08:44for me it's perfect I felt like every single element on this played its role perfectly none better than
01:08:52that corn ice cream which just was like the anchor to absolutely everything on this dish
01:08:59all it's there to do is just pull back on like passion fruit mango
01:09:06for me I thought it just balanced the whole dish
01:09:08final two yes great job all of you well done well done there's only one winning team today there's a
01:09:21massive prize up for grab thank you thank you I just hope that the green team has done enough
01:09:37for yourself all three teams did exceptionally well I mean you all had bumps in the road
01:09:45you all overcame those bumps I'll be honest come up with two incredible dishes like that in that short
01:09:50period of time with a carrot and corn is bloody hard random choice you did yourselves proud honestly well done all three teams thank you
01:10:06we know you all wanted to start this competition off with a win it's what you came back to do
01:10:14but there was one team that served up not one but two back-to-back bangers the winning team is
01:10:22the green team
01:10:42Callum you steer that ship like a true captain how are you feeling uh so elated I forgot just the
01:10:49adrenaline of this kitchen like that such a genuine reaction it's I feel so um chuffed with how these
01:10:54guys went tonight
01:10:57green team tomorrow the eight of you cook for a prize everyone is going to want to get their hands on
01:11:06and this guy here will be back to set one hell of a challenge
01:11:11here we go this season on masterchef australia are we ready yeah let's go gordon is just getting
01:11:23started omfg and please welcome the one the only peter gilmore the superstar guests keep on coming
01:11:34the king of fruit
01:11:42the king of fruit top
01:11:43josh
01:11:44josh
01:11:46you ready for this one
01:11:51with our incredible judges this is the thousand cut tofu flour
01:11:56oh my god
01:11:59that is my salt baked mud crab with comfy garlic butter
01:12:03oh my gosh jean christophe the man is a genius
01:12:05voila
01:12:06unbelievable
01:12:09i get asked a lot what australian food actually is
01:12:13and it's dishes like this that puts australia on the world stage because at the end of the day
01:12:20wow holy holy the food is what makes the world go round this is a celebration well done that is
01:12:33perfection it's just like heaven that was so delicious if you keep cooking like that
01:12:41that the trophy is yours for the taking you're in for one hell of a season
01:12:54you