S17 E03 >>> https://dai.ly/x9irpe2
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CreativityTranscript
00:00How are we feeling?
00:10So good, I'm so excited.
00:12Oh my gosh.
00:13How was it saying Gordon Ramsay yesterday?
00:15Oh my gosh.
00:16He was just like illuminated.
00:18Yeah, like an angel.
00:20I wonder what we're going to do today.
00:21It's going to be tough, whatever it is.
00:30One, two, three.
00:33Yeah!
00:37We were the winning team yesterday in the first service challenge.
00:40Woo!
00:41I love you!
00:43Callum as a leader, he was phenomenal.
00:48We worked really well together.
00:50Go on, bro!
00:52But we're only on day two.
00:55I'm already so nervous being in this kitchen.
01:00And then Gordon Ramsay.
01:03But you know what?
01:05It's a back to win series and I'm among eight talented people.
01:11I'm scared of all of them.
01:14They're really good.
01:17Oh, you look fresh now.
01:19Don't say that.
01:22You lot are in for one hell of a day.
01:27Today, you'll need to keep up with the one and only...
01:33Gordon Ramsay!
01:38This is crazy.
01:49Today, all of us are going to cook something incredible.
01:57You need to follow my every move.
02:00So you need to have one eye on me at all times.
02:03And this is not going to be any old jolly piss-around cook-along.
02:08Trust me.
02:09God.
02:11We're not just making one outstanding dish.
02:15Oh, you're kidding me.
02:17Today, we are making two dishes.
02:22And of course, both of those dishes, I'm expecting utter perfection.
02:36People, I do not do Michelin star dishes.
02:39I don't cook like Gordon.
02:41I'm not about fancy food.
02:43I'm about cooking cultural cuisine.
02:46This is going to be a killer.
02:48I've got to say this morning, I looked you up on live.
02:53Did you slide into my DMs?
02:56No, I wasn't stalking.
02:59I was watching you cook on live.
03:01Right.
03:02And you do it with such ease and precision.
03:06But I do tend to go rogue, so hopefully today's not a rogue day.
03:11Ooh.
03:12Today is fall of garden day.
03:14Trust me, get this right.
03:15There's a lot at stake.
03:17Okay.
03:19Callum, please keep your own equipment this time.
03:22Yes.
03:23Last time you Tilly one of my whisks, right?
03:29Callum couldn't find his whisks.
03:31I'm sorry you remember that.
03:36But you won.
03:39You must be feeling alright.
03:40Well, that was when it was one dish.
03:42Yeah.
03:43I'm going to do two dishes.
03:44I think because I've won this challenge last time, I actually feel a little bit of pressure
03:48to perform two dishes and you've got the pace at which he works at.
03:53There's no way around it.
03:54This is going to be a really tricky challenge.
03:56Okay, we told you you'd be cooking for the best prize of the competition.
04:04Whoever cooks the dishes that best resembles Gordon's both in look and in taste.
04:12Walk away with the only immunity pin of the season.
04:17Yeah.
04:19Damn.
04:20I want it so fast.
04:22Oh my God.
04:23All right, the moment Gordon completes his two dishes, you will have a further 20 seconds
04:33to finish yours.
04:37Then that's it.
04:40Gordon, they're in your hands now.
04:42Good luck guys.
04:43Let's go.
04:44All right.
04:45That's your benches.
04:50Let's go.
04:51Good luck guys.
04:52I can't go this way.
04:53Just take it all in.
04:54Relax.
04:59Listen up.
05:00Are you ready to find out what you're cooking?
05:02Yes.
05:03Let's do it.
05:04Our main course today is a stunning caramelized duck breast.
05:10Beautiful.
05:11Topped with roasted buckwheat.
05:14Served on a beautiful parsley puree with a sweet and sour endive and the most exceptional
05:20pork wine sauce.
05:21Oh my God.
05:22And for dessert, we're going for a classic Great British staple.
05:28A delicious sticky toffee pudding with a hazelnut praline.
05:32Yum, yum.
05:33I think the trickiest part about today is not knowing what this dish is going to look like.
05:39We've just got a bunch of ingredients and we don't know where we're traveling with it.
05:43Are you ready?
05:44Yes, Chef.
05:45Yes, Chef.
05:46Yes, Chef.
05:47Let's do it.
05:48Think about what's at stake.
05:49Game changing.
05:51Incredible to get your hands on that pin.
05:53One final thing you should all know.
05:57Today, I'll be studying all of you, watching every move you make.
06:03If you fall too far behind, I'm going to send you up to the gantry.
06:08Wow.
06:09That's brutal.
06:10Ouch.
06:12Oh, no.
06:14That is not happening.
06:17No way.
06:18There is so much on the line.
06:20I am not disgracing myself being sent to that gantry.
06:25So keep up.
06:26Yes, Chef.
06:27Yes, Chef.
06:28I am keeping up.
06:29You guys up there, give them some love, support, help them, yes?
06:37OK.
06:39Our time starts now.
06:41First off, sticky toffee pudding.
06:43Let's go.
06:44Over to your mixer.
06:47That's my mixer, Matty.
06:48That's my mixer, mate.
06:49Let's start off with our ingredients.
06:53Butter in.
06:54Let's go.
06:58Brown sugar.
06:59White sugar.
07:01Yes.
07:02High speed.
07:03And get that mixed beautifully.
07:04Let's go.
07:05Oh, wait.
07:06There's three sugars.
07:08Which sugar?
07:10Oh, which sugar?
07:11I'm normally so organized, so calm.
07:14But I'm a little nervous about this challenge.
07:17Ooh.
07:18Ooh.
07:19Ooh.
07:20Ooh.
07:21He speaks as fast as he cooks.
07:24Right.
07:25Coffee extract.
07:26Teaspoon in.
07:27After that, get your zester.
07:30And you want about a teaspoon of orange zest.
07:33Let's go.
07:34Ah, zester.
07:35But I'm trying to keep up, because this is an immunopinant steak, right?
07:41Ah!
07:42Audra.
07:43It was best dish of the day incredible.
07:45Thirteen years ago was the last time I was in this kitchen.
07:50Life after MasterChef has been incredible.
07:54Guys, today is sink or swim.
07:56I now judge on MasterChef Singapore.
07:59You are brilliant.
08:00I couldn't think of a better job than to eat delicious food.
08:03This was a beautiful plate of food.
08:05Never been the right time, but now is my time to test myself in the kitchen again.
08:11Slow the machine down.
08:13From there, your day puree in.
08:16Your flour in.
08:18Coming back, it feels a little bit like having children.
08:24Oh!
08:28Crikey.
08:30You have one.
08:31It's painful.
08:32Then you go for a second, and you realize, what on earth?
08:39But I'm all in.
08:42Season four, I came in third, and I'm back to win.
08:46All right.
08:49This is intense.
08:50I thought he was going to go quick, but he's like, he's going quick.
08:53Now, after that, get your moulds.
08:56Four moulds.
08:58Spray generously with your moulds.
09:00Let's go.
09:01Spray our moulds.
09:04What I know from doing a Keeping Up With Gordon challenge before
09:07is that Gordon does not stop.
09:09His pace is frantic.
09:11Guys, you keeping up?
09:12Yeah.
09:13Let's go.
09:14Please, let's go.
09:16That's the texture of the sticky toffee pudding.
09:20That's the texture.
09:21Let's go.
09:22Texture.
09:23Let's go.
09:24Texture.
09:25Good. Let's go.
09:26Nice and loose.
09:27My strategy today is, of course, work quickly to keep up with Gordon,
09:30but also using a little bit of intuition as well.
09:32At the end of the day, the dish just has to taste good
09:34and it has to be cooked correctly.
09:37I think Kellen is ahead of Gordon.
09:39I'm getting my puddings into the moulds
09:42and I realise Gordon actually hasn't done this yet,
09:44so I'm, if anything, slightly ahead.
09:45For now.
09:46Yeah, for now.
09:48It's a risk, but I really want to keep on top of this
09:50because if it slips away, firstly, you're going to go up to the gantry,
09:53or secondly, you're not going to be able to, like, catch up the pace
09:56because it just keeps moving ahead so quickly.
09:58Two-thirds fill your moulds.
10:02Give them a little tap and get them in the oven.
10:05Which oven, Chef? What temperature?
10:07175.
10:08175, thank you.
10:09I've won immunity before, but I've never won the immunity pin,
10:12which is when you can literally pick and choose what challenge you want to use it on.
10:16It's such a massive advantage, so fingers crossed on me with a chance.
10:2030 minutes.
10:23Sauce pan on.
10:24We're going to start our praline, yes?
10:27Can you hear me, guys?
10:28Yes, Chef.
10:29OK, why am I yelling, yes?
10:31High heat, get that pan nice and hot.
10:35Half a cup of sugar and allowed to caramelise.
10:39I hear Gordon asking us to put some sugar in for the praline.
10:44Sugar.
10:45And I'm thinking, is there any extra sugar underneath the bag?
10:49Sugar is in front, next to the hazelnut.
10:51Granulated sugar, let's go.
10:52That one?
10:53That one?
10:54That's it?
10:55Yep.
10:56Ooh!
10:57Ooh, I messed up.
11:02Oh my gosh, the third sugar I put in the batter was supposed to be for my praline.
11:08Oh my gosh.
11:09As that sugar starts to caramelise, add your hazelnuts.
11:14I can't make a praline with no sugar.
11:17Oh.
11:18Damn it.
11:19I messed up.
11:20Ruth Rackling a lot.
11:21She used all of her sugar in the cake, so then she had no sugar, she's got no sugar for the hazelnut thing.
11:29OK, I've made a mistake on the dessert, but I'm thinking maybe I can pull it through on the other elements.
11:36Oh, I messed up.
11:37Come on, Rue, let's go.
11:38OK.
11:39We're going to start with the parsnip puree.
11:40Let's go.
11:41Peel your parsnips.
11:42We're going to slice this nice and thin, guys, yes?
11:45Heard?
11:46Heard.
11:47Heard.
11:48Let's go, guys.
11:49First time, cut yourselves, sweetie.
11:50Ooh, I think I cut myself.
11:51Rue's the furthest behind.
11:52Yeah.
11:53And she just enjoys eating.
11:54Yeah.
11:55Oh.
11:56Oh.
11:57Oh.
11:58Oh.
11:59Oh.
12:00Oh.
12:01Oh.
12:02Oh.
12:03Oh.
12:04Oh.
12:05Oh.
12:06Oh.
12:07Oh.
12:08Oh.
12:09Oh.
12:10Oh.
12:11Oh.
12:12Oh.
12:13Oh.
12:14Oh.
12:15Oh.
12:16Oh.
12:17Oh.
12:18Oh.
12:19Rue, you're way behind.
12:20Oh, man.
12:21Oh, my God.
12:31Guys, you keeping up?
12:32Oui, chef.
12:33Ooh.
12:34I think I cut myself.
12:35I'm already trying to catch up.
12:37When they pass me a puree, I've just cut my finger.
12:40Rue, you're way behind.
12:42Rue, we've got to go.
12:45We've got to go.
12:46I am trying to cut my parsnips with one hand, whilst the nest patches me up, but.
12:52A little bay leaf in there.
12:54Salt and pepper.
12:55Salt and pepper.
12:56I'm missing everything that Gordon is saying.
12:58Get your milk.
12:59Yes.
13:00Yes.
13:01And cover the parsnips with your milk.
13:05Let's go.
13:06Go.
13:07I'm running so behind Gordon now, but I am not giving up.
13:13Come on, Rue.
13:14You can do it.
13:15OK.
13:16OK.
13:17I am a very resilient person.
13:19It's not over until Gordon says it's over.
13:22Right.
13:23Everybody ready for the duck?
13:24Yes, chef.
13:25Yes, chef.
13:26Let's go.
13:27Clean benches.
13:28Get your duck out.
13:29Hot pan.
13:30Hot pan.
13:31Hot pan.
13:32Yeah, hot pan.
13:33It's got a hot pan.
13:34If that pan's not hot enough, you won't get the color, guys.
13:36Yes?
13:37Yes, chef.
13:38Good.
13:39Right.
13:40Sharpen your knife.
13:41Get ready for the duck.
13:42Yes?
13:47First of all, gently criss-cross the skin.
13:51Left or right?
13:53Watching Gordon cook is mesmerizing.
13:56He's so skilled and precise.
13:58Do not slice through that fat and do not score the flesh.
14:03It's just the skin.
14:04I'm just trying to watch his every move and take it all in.
14:07Left and right.
14:09To get that duck that perfect is going to be an insanely tricky job.
14:13Tiny little diamonds.
14:15And the importance of that hot pan to begin with is to render as much fat out as possible before we start glazing.
14:21That's going to help break down the fat, caramelize the duck.
14:30Come on, Benny.
14:31I'm kind of parked down the end on my own bench, but I need to see what Gordon's doing.
14:36So I'm doing a lot of running.
14:38I'm definitely a bit nervous about the duck because that's not easy to cook.
14:42And 90% of this cook is going to be on the fat side down, yes?
14:46Guys, no one's answered me.
14:48Yes?
14:49Yes, chef.
14:50Right.
14:51I generally shake a bit as a person, so when the pressure comes on, it comes on worse when I'm cooking under a lot of pressure.
15:00Salt the duck.
15:01Here we go.
15:02Duck.
15:03Skin side down into the pan.
15:05You really have to use your instincts here because every duck breast is different, and so they're going to cook differently.
15:16Callum is definitely the guy to beat in this challenge.
15:18Go as the team leader.
15:19You know, he's amazing.
15:20He's cooked with Gordon Ramsay before and won, so first you want to keep up with him.
15:26The second goal is to have the food as good and as accurate and as similar to Gordon's as possible.
15:31From there we've got cinnamon sticks, star anise, in.
15:37Fresh thyme.
15:38In.
15:39Fresh thyme.
15:40In.
15:41A beautiful bay leaf.
15:42In.
15:44Right.
15:45Cover the ducks.
15:46Turn them around.
15:47And then from there, fat side down, into the oven we go.
15:52So, I crank the heat up.
15:53I get another pan straight on top of it to squish it down to try and get some serious colour.
15:55Oh, my God.
15:56Oh, my God.
15:57I need this.
15:58It's amazing, actually.
15:59Done?
16:00Okay.
16:01Fat side down, yeah?
16:02Yeah.
16:03Let's turn them over once they're coloured.
16:04Fat side down, yeah?
16:05Beautiful.
16:06Usually when I cook duck breast I cook it from a cold pan and slowly render it up, but I hear Gordon's
16:07duck and it's got a big sizzle in the pan.
16:09Get some colour on there.
16:10Turn it around and get that heat up.
16:11Which is not what mine's doing at all.
16:12Yes.
16:13Yes.
16:14Good.
16:15Turn it around, fat side down, and into the oven it goes.
16:17So, I crank the heat up, I get another pan straight on top of it to squish it down to
16:21try and get some serious colour onto that skin.
16:23You do have to trust your cooking intuition.
16:25200 degrees for the duck, yes?
16:27200 on duck.
16:28Heard?
16:29Yes, Chef.
16:30Great.
16:34I don't want to rush to get it in the oven, I need to get that extra colour on the skin
16:38so it ends up looking the same as his.
16:43Right, guys.
16:44Hey, all of you, listen up.
16:47Pudding in the oven, yes?
16:48Yes, Chef.
16:49Yes, Chef.
16:50Ducks in the oven, yes?
16:51Uh, just about.
16:52Toffee sauce made, yes?
16:54Yes, Chef.
16:55Good.
16:56Let's go.
17:00I didn't even have time to breathe.
17:02Next up, we have got toasting of your buckwheat.
17:06Lightly seasoned.
17:07There is no relaxing and slowing this guy down.
17:10I'd like to offer him a cup of chamomile tea just to calm him down.
17:14The buckwheat with salt and pepper, please.
17:16Get your pesto and mortar ready at the side.
17:22Rune's duck's still on the stove.
17:24Gordon's been in the oven for about two minutes already.
17:28It's a shame we can't help and jump in.
17:30I know.
17:31Next, get your ducks out and glaze for the first time, guys.
17:36Glaze with your honey.
17:39Glaze with your honey.
17:41Yes?
17:42Yes?
17:43Let's go.
17:44Yeah.
17:45Look at the glaze.
17:46Yep.
17:47Gordon shows us the duck and I go, oh my God, what a brilliant golden color skin he's got.
17:50Back round, fat side down, yes?
17:52Yep.
17:53Let's go.
17:54Just be careful.
17:55Do not burn that skin.
17:56If my duck is not cooked to perfection, not only am I actually letting Gordon down, I'm letting myself down, because I know how to cook duck, but also Gordon is moving at the speed of light and I'm just trying to keep up.
18:14Right.
18:15Listen up.
18:16Port wine jus.
18:17We're going to start, yes?
18:18Okay.
18:19Two nice large shallots.
18:21Hurt!
18:22Hurt, chef.
18:23Let's go, guys.
18:24Come on.
18:25Slice the shallots nice and thinly.
18:27I'm definitely not ahead at the moment.
18:29Gordon is going so far, so you're sort of listening, you're watching, you're trying to watch what you're doing, you're trying not to chop your fingers off.
18:35Gordon's, he's a force to be reckoned with.
18:40What you see on TV is like ten times more in person.
18:44Shallots, garlic, lightly crushed, the pepper, the coriander.
18:49I can't believe I'm doing this.
18:51Like, I'm just living all my dreams at once, but it's really hard for me to keep up with him because all I want to do is super fan.
18:56Lightly crushed, in we go.
18:58Ten mini garlic, quiet chef.
19:00Two, Cass.
19:02You've got to keep up, guys.
19:06Come on, Cass.
19:07Yep, yep, yep.
19:09Thanks, mate.
19:10I just called Gordon.
19:11Randy, mate.
19:12Can you believe that?
19:13We're going to saute these shallots and garlic.
19:15It's really nice and fragrant, yes?
19:16Oh, my God.
19:17Look at this World War III here.
19:19I've got a million things going on at the same time.
19:22I've just started on the port wine jus, and the next minute, Gordon says...
19:26Get your ducks back out of the oven.
19:28Come on, Audrey.
19:29Get that duck out.
19:30It's been cooking now for just under 10 minutes.
19:33Let those babies rest.
19:35Oh, it's not ready.
19:36I'm like, no, it's not ready.
19:38Audrey, more color.
19:40I know.
19:41That's what I was thinking.
19:43Come on, guys.
19:45Keep on glazing those ducks as they rest.
19:48That continues cooking the duck, and it keeps the duck nicely glazed, yes?
19:52Yes, Chef.
19:53Please.
19:55Look at that.
19:56Beautiful.
19:57Beautiful.
19:58Oh, my God.
19:59Huh?
20:00Amazing.
20:01All out.
20:02Let's go.
20:03Come on, Audrey.
20:04It's not ready, so I leave it in the oven.
20:07No duck, no dish, no pin.
20:10I was going to say that duck.
20:13Oh, wow.
20:14Pretty pale.
20:15Matt's duck's pretty pale.
20:16I'm really worried about the duck.
20:17It's very warm.
20:18I think the top of the room's bucket is burning.
20:32She also hasn't checked her duck when it's late.
20:36I'm working on multiple elements.
20:38At the same time, if I keep going at this pace, I could catch up with Gordon.
20:43Oh, my gosh.
20:45But I've cut my finger again.
20:48Ugh.
20:49And my finger is profusely bleeding.
20:53Mm.
20:54Her milk's about to boil over there.
20:57Oh, yeah, no.
20:58She's in.
20:59That's it.
21:00Oh, no.
21:01Let's go.
21:02Rue.
21:03Rue, Rue, Rue, Rue.
21:04Show me.
21:05I cut myself.
21:06Oh, my Lord, my darling.
21:07Yeah.
21:08That's the second time.
21:09Medic, please.
21:10She's done.
21:11She's done.
21:12Head up to the garage, please.
21:13I've got that.
21:14I've got that.
21:16Oh, my good.
21:17Give it up for Rue, everybody.
21:18Come on, guys.
21:21Oh, my gosh.
21:22It sucks.
21:23Right.
21:24Get your port wine and flambe time.
21:25Let's go.
21:26All the port wine in.
21:27And flambe.
21:28You've got to burn that alcohol off.
21:50Jeezy.
21:51jesus christ can someone call the fire brigade for cath please i want fire i look around me
21:58and i see everyone flambing at the shoe watch the brows dash watch the rails nice nice gosh
22:10i'm already behind at this point but i don't want to rush the jew
22:16where did the cardamom go inside the port wine jus let's go
22:23how many how many chef one one oh my god they're powerful cardamom right jesus christ girl don't
22:30second guess yourself come on the flavors have got to be spot on or just one behind but if i fall too
22:37far behind i'm going to be sent up to the gantry game over
22:53come on everybody are you keeping up let's go
23:01oh jesus
23:08i'm still behind i'm still playing catch up corina and papa goes in um yeah he lightly crushed them
23:15i'm in this huge panic trying to finish up the port wine shoot
23:22but it's not just keeping up with gordon it's actually cooking the dish with precision
23:30and to perfection one immunity pin for the whole season i want that pin this is a personal challenge
23:40come on everybody keep moving you're going so well come on cath come on once you've to glaze the pan
23:46get your duck stock into your port wine and bring that up and finish it with butter and pass it through a sieve
23:56ben duck stock sorry duck stock needs to go in there
24:01come on benny smell it just smell it it's wine
24:06oh after picking up what i thought was a duck stock i realized i actually put the duck stock in
24:12the pan first and not the port wine so i'm gonna have to put the porter now reduce it right down and
24:20finish off later i'm just gonna hope the alcohol cooks off and tastes as good as gordon's pass that
24:25through a sieve and add a couple of knobs of butter chef all the duck sauce goes in yeah all the duck sauce
24:31goes into the duck sauce goes into there there's some butter in there yeah how much butter have you
24:37got yeah okay that's it yeah yeah all right guys listen up pasta puree take out the bay leaf we don't blend
24:49those we should
24:54faster faster faster faster watching this cook it's like controlled chaos
25:00ah this is wild is it is it the first time that you see that intensity yeah
25:08it's good they're pushing though like it's good
25:10there's lots of multitasking going on here
25:20callum and ben are both being able to keep up with gordon
25:24but the others they're not too far behind
25:26just strain on now we need to make a very smart smooth parsnip puree yes with the duck and the
25:34sauces pretty much done they're all onto the parsnip puree if it's too much liquid it'll be runny
25:40what a nice beautiful soft incredible puree
25:46puree moving guys nice and fine guys 30 seconds puree yeah oh my god i'm feeling stressed up here
25:54it's like he's conducting an orchestra in a separate bowl guys one spoon of
26:00icy sugar in the mascarpone let's go all the mascarpone chef chef chef yes oh my god
26:07or trying to control an angry mob what's with the cream chef nothing just cream
26:13okay that's it guys light good sifting hey look in yeah okay oh
26:21shit what is it what is it what is it oh man it's a mario kart
26:28why is everyone running around like this merry-go-round oh okay
26:31victory juice on top come on girl let's go this is extreme that's it in the fridge let's go
26:38okay she hasn't even got her passing puree yet come on cat take the bit cleaner sweetie
26:46she's like one step behind all the time you think she's aware that she's behind or i think she's like
26:51i think she's aware she's moving fast but she's stuck missing you're all right you're all right you're
26:58all right next guys you're gonna start pulsing your praline yes yes chef get your praline and put it
27:06inside your mixer let's go home straight guys home straight come on yes chef
27:24that's it just two or three little pulses yes
27:27not too fine guys i don't want a dust i want a crunch not a dust ah
27:35oh it's gonna be really fine yeah
27:39oops
27:45slow it down benny
27:50nice dash
27:53right all of you check your desserts
27:57take them out and they should rise
28:00yes and they should literally just sit there nicely
28:05demold them and let them rest beautiful oh my god
28:13they look good
28:15god they smell so good
28:17start glazing your sticky toffees let's go yes
28:21let that toffee absorb in to that delicious sponge
28:26guys hello
28:27yes chef are you keeping up no no do you want that pen oh yes come on guys come on kath you can catch up here
28:38okay sweetie come on just give yourself some space there's not long to go puddings are out just got to demold them they're super hot
28:45come on
28:48come on kath you gotta get them out it's just go go go there's actually no time to think come on love
28:53oh
28:55jesus
28:56jesus come on sweetie i'm talking to myself come on kath the strategy is try and keep calm kath
29:03kath
29:04kath
29:05kath aren't coming out did you grease them kath
29:08no mate
29:08oh
29:12it's okay it's okay you can do it calm your farm kath
29:17there you go love it's okay sweetie
29:20come on kath you're falling behind you gotta even just go with one yeah yeah gotcha
29:25the pudding's really put me behind here we go kath we're good and then i remember that i've still
29:31got to do the pasta puree oh my god quick come on kath come on kath
29:37get the puree in just relax take a deep breath let's go kath
29:46oh oh my god oh dear oh dear oh dear
30:00let's go kath
30:01oh my god kath let's go kath we good let's do this there oh dear oh dear i'm getting this
30:12sorry love it just i'm all right but also look your ducks are raw oh my god upstairs please
30:17so sorry your ducks are raw yeah your ducks are raw okay you're going off we go
30:21ducks are raw oh i'm a duck to roll
30:25give yourself a hug kath yeah i will you know what
30:28you did a really good job love okay kath you did so well yeah you're right love
30:37everybody give it up for kath please come on guys
30:42thank you good luck guys well done good luck i'm so excited for the other competitors someone is going
30:48to get that pin today good luck mate well done kath well done kath right look at me guys
30:55guys glaze your ducks for the very last time
31:01and then once we glaze them we're going to add the garnish
31:07sprinkle the buckwheat finish with your flowers yes hey guys guys this is a critical part now we're
31:16going to start dressing the plate oh here we go the adrenaline is pumping right now because once
31:24gordon's played his up you've got 20 seconds to get not one but both of your dishes plate it up finish
31:30with your flowers like this is almost an impossible task this is kind of shine right you ready to plate yes
31:39yes chef for the duck a nice spoon of your parsnip puree into the center of the plate
31:50two spoons nice and smooth come on gordon's plating everyone's got to be plating
31:56what's he done you've only got 20 seconds once he's finished the pressure's on come on benny
32:14i made a mistake with my sauce but i've reduced it quite a long way
32:17yeah i'm hoping that it's worked out and i just have to play it up as quickly as i can
32:25lift the most beautiful duck sit it on top
32:31i'm pretty chuffed with how everything's come together looking at my duck i think it's pretty
32:35well cooked but you never know how well it is actually cooked until the judges cut into it
32:40get your pork wine sauce one nice twirl around the plate come on you got a listening plate
32:47yeah nice and then finally your honey glaze tablespoon onto the plate good
32:56what's your second sauce let's go go go go let's go second sauce on you that's it yes one of each
33:01yes the duck glaze and the pork wine sauce come on rihanna oh my god this cook is so intense so
33:11unpredictable i am praying that that duck is cooked well
33:19i feel like i've run a half marathon you good talk to me guys yeah we gotta go guys come on i think
33:28i've lost a couple of kilos just in sweat seriously well done matt let's go dash
33:40and then we're gonna start plating our beautiful dessert lift up nice and clean on she goes
33:49he's pudding is on the plate
33:59one nice spoon of toffee sauce praline on
34:05um the praline i'm plating up my dessert i'm following along with gordon i put the toffee sauce
34:12on oh my god that is not toffee sauce that's the jus for the duck i've got to scrap this dessert and
34:23start again i can't serve a toffee pudding with jus and then one nice spoon of your mascarpone cream
34:30yes yeah okay yes chef and then finally a light dusting
34:37and there we are your 20 seconds start now let's go
34:4119 18 17 16 15 40
34:51oh it's the shortest 20 seconds of my life i'm just trying to get absolutely everything on this plate
34:59every element i was about to reach back to get my cream
35:15oh my god i can't believe i just got to cook along with gordon like gordon is my
35:36title that i never thought i'd ever meet all of you come over come over here
35:41well done come here come on thank you well done
35:44well what about that a once in a lifetime opportunity
36:01twice if you come to cook alongside and keep up with gordon ramsay and it was so intense
36:07that we lost to sorry cat sorry ru the intensity needed to be there because we are playing for
36:17the only immunity pin for the season
36:19so the steaks are pretty bloody hot first dish we'd like to taste come on down callum
36:37callum visually duck looks good really good maybe a bit heavy-handed on the sauce
36:43and the sticky toffee looks delicious really good indeed i think tonight i was impressed with your
36:49tenacity you are connecting every step of the way but it's all about the cook and that duck
36:56wow beautiful it's pretty nice absolutely beautiful i'm happy with that
37:13callum do you feel like you had an advantage here having cooked with gordon before and one
37:17probably something i learned last time is that the most important sense in these challenges
37:21is listening the reason i knew my duck was not going to be good initially was because i heard
37:25gordon put yours into the pan and there was a big sizzle and i was like oh my pen is really cold
37:30and so i cranked it to really try and get that equivalent color so i think the listing was important
37:35wow to take note of that it was a sizzle or lack thereof in my pan yeah
37:40uh young man they're cooking the ducks exceptional well done it's glazed beautifully as well that sauce
37:51impeccable puree smooth that secondary sauce that little layer of luxury sticky toffee pudding um
37:58exemplary really good um it's a really good effort it really is on the taste alone uh a definite
38:06contender the pen calum i really enjoyed every single individual's ingredients
38:14your parsnip puree is delicious and your sauce is impeccable i loved it you've really nailed it
38:25they are both brilliant dishes because if you were to close your eyes and just go purely based on flavor
38:32everything in there just makes you feel good and it makes you want to go back for another bite and that's
38:36what we look for thank you negatives the fineness of the praline and that is pretty much it
38:45out of probably 20 elements that is pretty incredible considering the pace that was set
38:52by gordon today if i was them if you weren't looking at him yesterday
38:59thinking how am i going to beat him i probably would now well done mate
39:11oh my gosh i'm worried about both my dishes i don't know if my duck is cooked properly and i'm
39:28missing my mascarpone cream i'm petrified oh dear yeah o-m-f-g
39:39what happened i think you know one of the biggest things i learned from being in
39:43masterchef season four is organization and prep and instinct all of that went out the door today
39:51it was a gallant effort okay and your energy was non-stop i think that's what i loved
40:03oh oh i can't even look at that duck
40:17so raw isn't it i knew it it's not that bad
40:22order the fat is nowhere near-ended but like it's pretty close a couple minutes and it would
40:30have been perfect so all i kept hearing was is your duck in the oven is your duck in the oven i'm like
40:34it's not ready gordon it's not ready but anyway i'm sorry this was a tough call and i raised the bar
40:44because it's back to win and the talent this year is off the charts okay trust your instincts i will yeah
41:02you cut into that duck and that buckwheat is toasted beautifully and that sets the duck up for success
41:08your sauce is brilliant it's silk it's shiny it's reduced properly the sauce is like half a knob of
41:19butter away from being exactly the same as god's the reduction is so pure
41:26although you did a great job on the pudding unfortunately the mascarpone is not there cheers
41:36brianne
41:45sticky toffee pudding um you've got a really nice aeration on there it just needs more sticky
41:50toffee it's sort of got to drown it in there i actually think everything tastes pretty good it's
41:57just a little bit off here and there but you should still be so proud of your effort honest i hope you
42:01are you oh i'm stoked this is once in a lifetime matt we'd love to taste your dishes next
42:12oh oh matt i can't even get my fork out so duck all we need is two webbed feet and a beak and i'll
42:21stick it back in the yarra there's a lot of steak tonight you know that's not pin worthy right oh yeah
42:28absolutely let's get into dessert shall we sponge is light delicious one of the best sponges today
42:35righto dash let's go mate
42:40buckwheat beautifully done puree exceptional sauce lovely if only you kept that duck in there two more
42:46minutes you'd be a top contender tonight the actual sticky toffee pudding is exceptional it's light it's
42:52fluffy it's indulgent and the sauce is amazing i know you're trying not to be labeled the dessert
43:00guy again but you really are so good at it so maybe just do both thanks yeah next up and
43:08after a few dishes being tasted it's pretty clear the duck has to be cooked well
43:13if i put this on the pass at gordon's restaurant there's a chance he'd throw it back at me it's not
43:18perfect i cooked the sauces in the wrong order hopefully it's still going to taste amazing but
43:24the duck is make or break ben i love cooks like you because there's no fuss quiet in your corner and
43:32you just make things happen did you feel like you produced a good dish i know everything's not
43:37perfect on it um but you know i was still standing up here by gordon when he started counting to 20 and
43:41i had to run back for the 30th time i'm just you know glad i got everything on the plate and uh
43:48i mean i'm proud of how it did yeah but it's all about the cook on the duck
44:03looks really good
44:11it's got this really nice even pinkness with no fat exposed the puree is silky and smooth and
44:34everything you want from a parsley puree it's got a nice little hint of that bailey for the end
44:37sauce beautifully done really beautifully done dessert exceptional and your uh toffee sauce
44:46uh is one of the best of the night good job ben two excellent dishes your pudding i was going to swear
44:57it is a delight it looked as good as it tastes i'm delighted because i don't like when it's too obvious
45:07when there's an obvious winner or someone who's leading i love a bit of a you know challenge and i
45:12think and i think you are you are good thank you thank you very much ben it's really hard for me to fault
45:20your main the duck in particular the cook is great puree was an absolutely delightful consistency
45:27i think your praline crumb it is my favorite of the night
45:31it had the most chunk to it i could taste all the elements in there
45:35i think you did a brilliant job oh yeah thank you ben we have a game on our hands i love this
45:44like it's a full fight between you two to see which is the best i can't split it
45:50well the games begin well done thank you pick up the coin
45:59with my dishes critiqued i thought i had one hand on that immunity pin but
46:03hearing ben's feedback uh i think that immunity pins may be slipping away a little bit
46:20a challenge that's designed to push you to your limits despite that a couple of you managed to
46:30dish up pinworthy plates gallum and bed to execute two dishes like that with gordon breathing down your
46:40neck that is no main fee both your mains and your desserts are on the money but there was one cook
46:49whose dishes were a touch more similar to gordon's
46:56the winner is
47:05ben
47:05hearing them say that i won is quite unbelievable but such an amazing feeling
47:19i think i'll be sleeping a little bit better knowing i've got this little thing
47:48tucked under my pillow ben your first ever immunity pin how does it feel it feels absolutely amazing
47:55to have this yeah i mean it was so close there's nothing in it we know that and it feels amazing well
47:59congratulations ben thank you sadly it is time to say goodbye to gordon gordon you are a legend in
48:09our kitchens you're a legend on screen and look your reputation precedes you but i think all you need
48:15to do is be in a room with you to understand that it's because you really care about the cooks in
48:20front of you absolutely without a doubt and this is just the beginning and honestly the food being this
48:26good so early on you're in for one hell of a season and the very best of luck to you all amazing
48:31thank you
48:39although gordon may be leaving us he's also leaving behind a little surprise
48:43don't look too excited
48:53hidden under that slick looking clutch is the key to tomorrow's challenge
48:58oh
49:01can i play this now
49:11bye guys
49:31Tomorrow night, their first solo cook shows exactly what they're made of.
49:42I'm trying to level up, everyone else is trying to level up.
49:45And with a spot on Gordon's menu up for grabs...
49:50There's no better time to break all the rules.
49:53...get ready to be blown away.
49:57Well done.
49:58It's just an impeccable plate of food.
50:01It is a silly bullshit.
50:04What an absolute firecracker.