MasterChef Australia (2025) S17E03 Immunity Challenge
Category
🦄
CreativityTranscript
00:00Oh
00:13Callum went back from the old stomping ground
00:17Hasn't changed a bit. So today Gordon has left us with a parting gift and anything from Gordon makes me nervous
00:23Here we go. He is one of the toughest chefs in the world
00:27He's got this incredible reputation. Sorry. It's gonna be a lot on the line today
00:44Look at you guys heart never beats any less. Well everybody
00:49See all those faces now before we kick things off. We've got some news
00:55Due to personal reasons Pete is unable to continue in the competition and we wish you nothing but the best
01:03Right first immunity challenge of the competition and I am looking forward to this one
01:10You may be off the Ramsey rollercoaster
01:14Cause it's not done with it yet
01:16He's still haunting you
01:18And he will forever
01:24Whatever is under that watch
01:26That is gonna help decide who's safe from the first elimination. We all want that right?
01:33Should we take a peek at what's under Gordon's plush?
01:37It looks pretty special and I know it's something that's near and dear to his heart
01:47What is that?
01:50What is that?
01:52This is Gordon's favourite late-night dish
01:56Oh
01:57Beans on toast
01:58Oh
01:59But it's not just any ordinary beans on toast. It's got the Gordon flair
02:11Bit of gratinated cheese over the top runny duck egg as you do
02:16Very tasty. You can smell it. Mm-hmm
02:18I'm sorry, but that yoke is kind of just calling me
02:31Is there anything more beautiful than a runny yoke?
02:41Wow
02:43We want to see your favourite late-night meal
02:51And we don't want to just see any ordinary snack
02:53It has to be elevated if you want to get your hands on immunity
02:58And that's not all that's up for grabs
03:03We have a huge surprise in store for you
03:07Whoever cooks the best dish will see their creation featured in one of Gordon's London restaurants
03:13Oh wow
03:14Yes
03:15Oh my god
03:16That's incredible
03:18Wow
03:19Damn, I need that
03:20Yeah
03:21Yeah
03:22I've accomplished a fair bit in the last 16 years since series one
03:27But to have my dish on Gordon's menu would be a phenomenal achievement
03:33Good luck
03:34We are seriously looking forward to see different personality and different part of yourself
03:40Even down to a snack
03:41You will have 75 minutes
03:43You will have 75 minutes
03:44You will have 75 minutes
03:46The pantry and garden are both open
03:48Bring us something that we can really sink our teeth into that will completely satisfy us
03:53Yep
03:56Your time starts now!
03:58All right
03:59Oh my goodness
04:00Quick, quick, quick, quick
04:02Oh my god
04:03Thank you
04:04I work here now
04:05Yeah
04:06I'll grab a shakey
04:07Honey
04:08Honey makes you funny
04:09Parsley
04:10Is it all coming back?
04:11I think so, slowly, yeah
04:12Good speed walking Callum
04:13Oh you betcha
04:14Oh we're neighbours
04:15Hello
04:16That's nice
04:17I like that
04:18I am pushing myself so hard today because getting the opportunity to be on Gordon's menu that doesn't cross our parts all the time
04:21I love my desserts and I feel like today I'm going to play to my strength and make something beautiful
04:28First time we've actually been in the kitchen by ourselves cooking whatever we want to cook so I'm going to make sure that gets punchy umami
04:35Winning immunity today is such a massive advantage, it's not just sitting out the first simulation, it's also getting to study and check out everyone else's style, which I'm going to make sure that gets punchy umami
04:43Winning immunity today is such a massive advantage, it's not just sitting out the first simulation, it's also getting to study and check out everyone else's style, which I think goes a long way in this competition
04:59I thought midnight snack, you know, this is something I do with my eyes closed, so now I'm making a Serbian crepes
05:08And I'm making it with berry jam and I'm going to make hazelnut spread as well
05:17Midnight snack, I'm just thinking, you know, rolling out of the pub and grabbing a kebab, so I'm going a lamb and harissa spice shish kebab
05:25Yum
05:29How are you going Sarah?
05:30Yeah, good, you?
05:31Yeah, good
05:32I'm looking around, there's some really amazing chefs here, genuine chefs that have gone on to open restaurants, cookbooks, they've done it all
05:44I'm fresh off the back of last season, so I haven't really had a chance to get into the industry
05:51I'm feeling really out of my depth
05:53But, I have a secret weapon
05:58Since last season, I've moved from Perth to Melbourne, and I live with Nat and Dave for my season
06:07It's actually not bad
06:08Living with David and Nat, all day, every day, it's food
06:11We're cooking it, we're studying it
06:13We have every piece of equipment you could ever want
06:16Everything is labelled, everything has its place
06:19Honestly, we just live and breathe food
06:21Do you remember that?
06:22Yeah, I do
06:24Wild
06:25Feels like so long ago
06:26Yeah
06:27Nat obviously won season 16 of Master Chef
06:29So to have her bouncing ideas and seeing the way that she thinks about food so closely
06:35Does give me an advantage
06:37I've learnt to work clean, be intentional, be methodical
06:41When to take risks and how far to take those risks
06:44I think that's what got her the win last year
06:49So, I match fit, I'm ready
06:51I've got a game plan this year
06:53I think it's all about playing to your strengths
06:56And my strengths are desserts, that's for sure
07:00I knew it was going to make us sweet
07:04I'm making a take on s'mores
07:07The dish I'm cooking today, in terms of technique, it's like right up there
07:14It's going to have your wafer, it's going to have some meringue and cream, a soy wool
07:19And a chocolate sauce
07:21And I'm using native Australian ingredients, it's elevated
07:24Going alright Kendall?
07:25Yeah, how are you doing?
07:26I'm good
07:27You're okay?
07:28Yeah, lots to do
07:31I've seen what it takes to be a Master Chef winner
07:34And now I want to go all the way
07:35Oh, okay
07:36Sarah's going Indian
07:38Sarah's going Indian
07:39You can't just say a spice bag
07:42I'm sure can get that
07:44I don't know, I don't know
07:46I don't know
07:47I just love it
07:48This is what happens when I don't eat
07:50Yeah, it just goes ting ting ting
07:53What else do I want?
07:54oh no chili everywhere my main element is a pork mint Sri Lankan patty which is kind of like an
08:06empanada and it's gonna get deep fried and smash and I'm gonna have all sorts of condiments that
08:12go with it perfect when the judge said midnight snack the place that I went to is coming home
08:18drunk after a wine tour so the smash aspect actually has a few meanings you obviously you
08:25know a bit smashed it's midnight you've been on a wine tour there's also the smashing of the
08:30actual patty as well that you break the pastries open so that it soaks up all the juicy bits and
08:36all the sauce so I think I got a good concept maybe we'll see mama Mia cooking solo for the
08:47first time in master chef kitchen there's no better time to break all the rules I usually cook this for
08:57staff definitely don't cook it for the kids because it's really spicy but I will serve it to the master
09:05chef judges yeah okay so this is a southern Italian dish good spaghetti a la assassina assassin spaghetti
09:16so it breaks all the rules right yeah because I'm burning your pasta today it's cooked in a
09:23risotto style so I'm burning it it's chari gooey tomatoe anchovies and lots of spice so what's the
09:32texture of the pasta meant to be like chewy crunchy and burnt chewy crunchy and this story has it that
09:41some southern Italian chefs in Puglia made it for some northern Italian gentlemen who walked in with
09:46them to screw with them and then they walked out and said you're trying to kill us with the spice and
09:50chewiness so it's a radical dish have you tried this before no neither am I I've never heard of it or
09:56tried it it's a cultural dish this is the blood of the assassin this is midnight it breaks rules and it's
10:03real we eat it is there some symbolism here are you the immunity assassin hopefully hopefully we'll see
10:09proof in the pudding guys you've had 15 minutes which means you have one hour left
10:21flavor bomb that's what we've got to do take them to flavor town oh you're on the kebab train too
10:45battle of the kebabs there's there's three so far it's quite nice being up the front here isn't it
10:52yeah quiet quiet quiet nice and quiet yeah I'm actually so excited to be in the Masterchef kitchen
10:59and to showcase a big part of who I am I'm half Indian my husband is half Japanese and I figured you
11:07know it's a nice blend of two cultures so I want to make the spiced prawn takoyaki which is in Japanese
11:15ball-shaped street food snack and they were essentially made with flour and eggs and dashi I
11:21wanted to think it's all takoyaki on the outside but really when you get stuck into it it's all Indian
11:29flavors so really the name of this dish is the magic to a happy marriage
11:36ordera hey how you going I'm good I'm good I'm literally dying to know what you're going to do
11:43okay I've seen you in this kitchen before only when we were standing side by side that's that's what I
11:47mean all right and I was always intrigued about what you were cooking so okay what's it going to be
11:52today okay so you know my husband Carl's half Japanese yes you know I'm half Indian yes so this is
11:58when you try and convince your half Japanese husband that you're embracing his culture yeah so
12:05this is going to be a morph between a takoyaki and a South Indian vade which is like a Indian donut right
12:11it's all Japanesey on the outside but it's fully Indian on the inside so it's going to look like a
12:17little sphere little sphere and I've got these little hands and it's going to be soft on the
12:23inside thoughts of fresh fried curry leaves but also tamarind got like sweet spicy tamarind kind of
12:31sauce this is gonna be a very interesting one because I've eaten both the Japanese version and
12:37you know the Indian version merging those two together I am excited so is something you've done before
12:45oh twice twice and I did them separately so I'm just putting it together now in my mind it works in my
12:57mind it works oh gosh
13:00I've never made the fusion before like is it gonna work it's gonna work this is the first immunity of
13:20the season the pressure is on to not be the first one out competition this year is so intense there's
13:27such incredible cooks around me to get immunity for this challenge would be gold so I want to win
13:37I love the fact that I'm giving the judges something they've never tasted before this is what cooking is
13:43all about I'm thinking the takoyaki batter would be a brilliant canvas to then incorporate all those
13:51beautiful spices chilies onions ginger curry leaves so it's so important to get the batter up and running
14:00first just so it has time to rest whoa now I'm just chopping the prawns this will be the filling for the little
14:08more sauce oh my god we're gonna have some surprises some things never change some things never change could not be more of an
14:31no I saw there's nothing more satisfying than opening a jar of Vegemite the top layer heaven
14:40bad noise deaf loud noise I'm making a cake on Vegemite butter on toast for me when I first started in the
14:49hospital industry as a chef I would come home and have time to make anything for dinner and this was my
14:53go-to so I'm gonna have fun and make a little cheeky dessert with it
14:56so my twist on Vegemite on toast is that I'm going to be basically replicating every layer of
15:03Vegemite on toast but down the bottom we're gonna have the toast element in nice caramelized crumb we're
15:08gonna have our butter in a brown butter ice cream and then sitting on top the hero the Vegemite ice
15:15cream god I hope the judges like Vegemite didn't think about that one I mean it is a very controversial
15:20dish Vegemite is such a polarizing ingredient so I'm a little bit concerned that the judges might
15:26not like it what am I doing yeah
15:30You're not only cooking for a mutie but a spot on Gordon Ramsay's menu 45 minutes to go
15:35Yeah!
15:36Got my start
15:43What are you making Callum?
15:45Makes a little uh ginger noodles mate
15:48Nice
15:49Some confit chicken wings
15:50Beautiful
15:51Nice little sauce
15:52What about yourself?
15:53Tortilla
15:54Tortilla de patatas
15:55Tortilla de patatas
15:56Nice
15:57Yeah
15:58For a lot of people a midnight snack is something after a celebratory night
16:03It's like something greasy for me it's when I finish work
16:07Here we go
16:08Like it's not this dirty thing it's something delicious
16:12I see lots of my favourite things I see mussels I see potato what's going on here?
16:17Uh I'm doing tortilla de patatas so beautiful late night San Sebastian snack
16:22Oh!
16:23Gooey eggy caramelised onion potato in the middle break it open and then I cook some mussels then
16:30I've got a little escabeche
16:31That is textbook to the brief no one really does a better late night snack than Spain
16:37I think so
16:38I think so
16:39I just hope that it tastes as good as a mouth
16:41Yeah me too
16:42Oh my
16:43It sounds really chic actually
16:44Okay good luck Jamie
16:45Thank you so much
16:46Take me there
16:47Oh look at an icy cold beer
16:49Mate
16:50Very rarely would this food happen without a beer
16:53It doesn't taste balanced
16:54It's missing something
16:55No no no
16:58Whew!
16:59The flame is so hot
17:00Okay
17:01Well what a change to kick off their first individual cook in this kitchen
17:05My god young
17:06Late night snack is all about the ultimate satisfaction when eating something
17:11Like you have to feel just fulfilled
17:13What are you loving?
17:14Jamie is doing a Spanish tortilla
17:17I hope it is cruisy in the middle
17:19That's a good choice
17:20I'm really intrigued with Andre's
17:23I've never seen this one before
17:25Assassin's pasta
17:26Oh is that what you cook it in the sauce?
17:27Yeah
17:28Yes
17:29And then Laura's doing Vegemite on toast
17:32In a dessert
17:33In a dessert?
17:34Yeah in dessert form
17:35Okay
17:36I'm so intrigued with both
17:38Okay let's do this
17:40What I'm so excited about
17:41Audra who's doing this amalgamation of Japanese with Indian flavours
17:46She's got these beautiful little savoury donuts with Indian spices and aromats inside
17:53That sounds amazing
17:54I think we are in for a cracker because there's so many good dishes
17:59Just get ready to unbutton
18:01Oh I'm wearing the perfect dress for them
18:04Oh perfect
18:05Yeah
18:06It's beautiful mate good colour
18:08Thanks bro
18:09Coming from you mate means a lot
18:11We have the midnight munchies
18:1330 minutes to go
18:1530 minutes
18:16Hello
18:17I haven't checked seasoning yet
18:29That's alright
18:30Just getting the gist
18:32Where's the time?
18:34Being back in the kitchen I'm feeling the panic, the stress, the anxiety and the excitement
18:40But I'm also nervous at the same time
18:43Last time I was in a Masterchef kitchen was about four years ago
18:47And I was able to showcase that I can do Indian food
18:51But I can also do desserts at the same time
18:53You absolutely bloody nailed it
18:55Well done
18:56It is so good
18:58I've come a really long way in the last four years
19:03I have done a little bit more cooking around Indian regional food
19:08And I launched my beautiful supper club called Kaira which means home in Hindi
19:13Good evening everyone
19:15Hello
19:17Well we expose diners to Indian home style cooking
19:20They're dishes that you won't see at a restaurant
19:22And there is a story about every single dish that I'm serving
19:25We've got some beetroot palau on each table
19:28A very home style palau
19:30And I've got some dal makhni which is cooked over two days pretty much
19:33For me to be able to educate people on what I've grown up eating
19:38It's the biggest reward of all time
19:44When I think about a late night snack
19:46I can only think of Indian street food
19:49So there is a dish that I tried on the streets of Old Delhi
19:53Called Aslam butter chicken
19:55It is not your standard butter chicken with the deep orange gravy
20:02It is literally butter and chicken
20:05Marinated with light spices and cashews for a long time
20:10It's delicious
20:11Oh this looks interesting
20:14Hello guys
20:15What are you doing?
20:16So I'm doing Aslam's butter chicken
20:18So basically this dish
20:19It's called butter chicken
20:20But it's not actually butter chicken
20:21It's like a chicken tikka
20:24And it's doused in butter
20:26And it's got like a really nice tangy sauce that goes on top of it
20:29And I'm going to be serving it with a green chutney
20:32An onion salad
20:33And I'm going to do some rotis as well
20:35Because that's the only way to have a kebab
20:37Or like a kebab style butter chicken
20:39Yup
20:40Yup
20:41Can I say something?
20:42Yes, please
20:43You've got 22 minutes left
20:44Yup
20:45Do you think your chicken is going to be cooked?
20:50I think so
20:51Like it's already kind of started
20:53I'm picking up what you're putting down
20:55Not just the chicken
20:56You've got breads to make
20:58You've got to bring this whole thing together
21:00Yup
21:0120 minutes is going to fly
21:02I'm under the pump
21:03Make sure you've got enough time
21:04Yup, thanks guys
21:05Good luck
21:06Thank you
21:07It's really panic city right now
21:08Because if I cook the chicken super fast on a hibachi
21:11I will have undercooked bits on the inside
21:16I don't want to rush the cook on this chicken
21:18I really don't
21:19So I'm still going to do what I want to do
21:22Oh my god
21:23But at the same time I'm freaking out
21:25Oh that smoke's burning my eyes
21:27It won't be cooked on time
21:37Oh my god
21:38That's going to work
21:39Boom
21:40Boom
21:41Boom
21:42Boom
21:43Boom
21:44Boom
21:45Boom
21:46I think I'm good
21:47Oh my gosh
21:48Mmm
21:49Yum
21:50Alright
21:51How much time have we got?
21:52When you're cooking confident in the kitchen it does so much for your mental game
22:06And I've committed 100% to this vision that I've got of this native Australian s'mores
22:12Where's the burrata?
22:21The biggest trick up my sleeve is definitely having that knowledge of native Australian ingredients
22:26I'm using two native Australian ingredients
22:29Leatherwood honey and wattle seed
22:31Which will be going into my wafers
22:33Wattle seed is a flavour that is just so savoury
22:38That has such a perfect place in desserts to like tie things down
22:42And then leatherwood honey
22:43It's kind of like aniseed-y flavour
22:45But it's like nice and sweet
22:46Oh
22:47Have you ever eaten a burrata like an apple?
22:49I guess I'm about to
22:51I don't think that's a good shot
22:56It's a completely original dessert
23:01If I can pull it off it's something that I hope would end up on a menu somewhere
23:05Maybe in Gordon Ramsay's restaurant
23:07What?
23:08What?
23:09What?
23:10What?
23:11She made me eat it like an apple
23:12Try to wash it down with a tomato
23:14There you go guys
23:15Enjoy
23:16I'll just be out here working
23:18We're working
23:19I'm testing the goods
23:21My pasta has been sizzling away in the tomato based stock for the last 45 minutes
23:32And it's beginning to look burnt
23:34It looks good mate
23:35Just hanging out frying some spaghetti
23:38I just want to hang out with the pan as the pasta fries
23:42And that's it
23:43Let's get in
23:45When I cook dishes that I'm passionate about
23:48I tend to talk to the dish
23:50Yes that's it
23:51That's it
23:52You start everything
23:55And then if it's an Italian dish
23:57Which a lot of the time it is
23:58I sometimes hear Pavarotti singing a solo mio
24:01I'm just sort of dropping in and out of consciousness
24:12Thinking about a southern Italian holiday
24:14And being by the ocean side
24:17Fifteen minutes to go
24:18Fifteen!
24:23And then I opened my eyes up
24:24And I realised I was back in the Masterchef kitchen
24:26And there was craziness going on around me
24:28Woo!
24:30Oh!
24:31There's
24:32That goes my fringe
24:33It's very frantic to this point
24:36You got a haircut though
24:37I have my jam ready
24:38I got my hazelnut spread ready
24:40And now I started cooking my crepes
24:42And I have two panes at the same time
24:45Oh my god
24:46Because I just want to have a proper midnight snack
24:49I want to have pile on side
24:51I don't want to just serve two
24:52I want to have a lot
24:53I've been flipping this in my dreams like this
24:55Yeah, I've tried to do quite a lot in the time
24:59The gingery noodles
25:00The cheery's almost done
25:01My bang bang sauce is nice and fresh and sour
25:03It's not too much chilli
25:04And then I've got my comfy chicken wings cooking away
25:07Ten minutes-ish to go
25:10I reckon I can just get it done
25:11It'll be a push though
25:12I don't like doing desserts
25:14You just have to wait
25:16There's so much waiting, Steph
25:17I can get you on the tools
25:19You know what? Come on
25:20Gimme gimme
25:21Let's go
25:22Man, time goes fast in this kitchen
25:27This is like crunch time
25:29Wee
25:31Nervous hands
25:37This is always fun
25:38Right
25:43Wee
25:45Woo
25:46There's a huge amount of relief
25:47There's a huge amount of relief
25:48As I get this tortilla
25:49Back into the pan
25:50There we go
25:51There we go
25:54I start to roll
25:55And I get that perfect shape
25:56It's worked
25:57Thank God
25:59It's looking good
26:01It's a nice texture
26:02I've spent five years as a restaurateur
26:05So this is my first chance to show the judges
26:08How much flavour I can pack into things
26:10I know that the key element to get right in this dish
26:13Is the balance of bold flavours
26:16But understanding texture
26:19The tortilla will be gooey, rich and salty
26:23And the escabeche
26:24It's beautiful and sharp
26:25And it's a fantastic foil
26:28To promote the sweetness of these mussels
26:31Excellent
26:33I'm cooking my takoyaki
26:35And I'm really feeling the pressure
26:36I need to tuck all the fillings
26:40Into the inside of my takoyaki batter
26:44Literally turning it on itself
26:46Until it's this beautiful round ball
26:49In Japan, takoyaki makers make hundreds of them
26:53Every single day
26:54So it's going to be hard
26:56Karinari gladiators
26:58Ten minutes to go
26:59Okay, let's do this
27:03I'm about to turn my takoyaki over
27:07And I'm praying I can get everything on the inside
27:11Jeez
27:12I'm holding my breath
27:14Because if I don't get these spheres perfectly round
27:17I'm going to have a scrambled mess
27:20What the hell?
27:24Jeez
27:26Jeez
27:27Jeez
27:28Ah
27:29I'm turning these spheres
27:44And I'm struggling to create these nice round spheres
27:48It just seems a lot softer today
27:50But you don't know until it's done
27:52You know, it's a bit challenging
27:54But I've got to back myself
27:56Because I know the flavours are going to be great
28:00These blend of sort of a Japanese and Indian concept
28:03And all Indian flavours
28:05Which is who I am
28:08So, got to keep rolling them around
28:10Until it's really perfectly nice and crisp on the outside
28:13Hallelujah, one round
28:15Woohoo!
28:16Woohoo!
28:17Oh my god, I love what I see, Dash
28:19Right
28:20How much time we got?
28:22Can you hear our stomachs rumbling?
28:24Three minutes to go!
28:25Oh my lordy wordy
28:28Go, go, go, go, go
28:30Oh my god
28:33Oh my god
28:39It would be cool if I could stand up
28:42Woohoo!
28:43I've had my holiday in southern Italy
28:49I've sung Pavarotti in my head
28:54The pasta's spoken to me
28:56I'm ready to plate
28:58Looking down at the plate
29:00It's a little bit gnarly
29:01And that's how it's meant to be
29:03It's meant to be spicy, crunchy, chewy
29:06And I think I've hit all the marks of this dish
29:09Are you making pasta, Andre?
29:10Yeah, yeah
29:11It's called assassin's pasta
29:12I'm meant to burn it
29:13And make it so hot
29:14That you kill the person
29:15Oh, okay
29:16I like it
29:18Just in case it's too spicy for the judges
29:20I've added burrata on top
29:22Because killer pasta has a history
29:25In southern Italian cuisine
29:27I don't know if I want to kill the judges today
29:36Looking good
29:40I just want toast
29:45To smear it on
29:47That is so yummy
29:49My dish is going to come down to the balance of it
29:52So I want a good amount of the crumb
29:54The brown butter ice cream will be a little bit bigger
29:57Because you definitely need more butter than Vegemite on toast
29:59And then just the right amount of that Vegemite ice cream will sit on top
30:03Go, go, go
30:10Got my rotis done
30:11I've also got my chutney ready to go
30:13I've got my onion salad ready to go
30:15I am just waiting for this chicken to come off
30:18Where's the time gone?
30:20I am panicking right now
30:22Because I'm just staring at it
30:23I've got nothing better to do right now
30:25But to stare at this chicken
30:27Where's the time?
30:28One minute to go!
30:30Yes!
30:31Alright, let's start plating
30:35I've got a minute to go
30:36I've got no choice but to take that chicken off the hibachi
30:39I think the chicken is cooked
30:41So I can quickly toss it up in that sauce
30:43But I just hope the flavours had time to come together
30:46We need Ramsey ready dishes in 10, 9, 8, 7, 6, 5, 4, 3, 2, 1
30:59Yay!
31:00Yay!
31:01Yay!
31:02Yay!
31:03Yay!
31:04Yay!
31:05Yay!
31:06Yay!
31:07Yay!
31:08Yay!
31:09Yay!
31:10Yay!
31:11Yay!
31:12Yay!
31:13It was epic!
31:14It was so much fun
31:15It's exactly what I wanted to put up on the plate
31:18It wouldn't be interesting if this was on Gordon's menu
31:22Well, I don't think we've ever been more excited for a taste
31:35These are your go-to late-night dishes
31:37But better
31:39The first dish we'd like to taste belongs to...
31:42Andre!
31:44My dish, it hits the marks for me
31:47It's unique and it's culturally significant
31:50This dish is meant to look burnt, which is strange
31:53It's not really about presentation, it's about mouthfeel
31:56So I'm really intrigued to see how they interpret this wacky, crazy dish
32:01What have you cooked?
32:02Okay, so this is spaghetti al assassino
32:05Which is basically southern Italian dish
32:08Yeah, assassin's pasta, killer pasta
32:10It looks so the antithesis of what we get told to look for in pasta
32:15It looks gummy
32:17Yeah
32:18It's meant to be, right?
32:19Yeah
32:45Andre, the bird's nest that came up here
32:48I was like, how is this gonna go?
32:51But what is so interesting is firstly the texture
32:55Like the texture has that chew
32:57You wouldn't even call that al dente
32:59And then it mellows out with the burrata
33:02Weirdly the burrata cleans everything up
33:04It's very cohesive to the story that you told us when we came to the bench
33:08That the first diners that ate this were confused
33:12And I love that you served a thought-provoking dish as your first dish
33:16Because it's a risk, but luckily you backed it up with flavour
33:21Andre, I think you are mad
33:25That makes two of us mad
33:27I love it
33:28I've tried my person
33:30I love your way of doing something quirky, bizarre
33:36It's a tangled mess
33:37That's me, I reckon
33:38A tangled mess
33:39He's here to try to untangle the mess
33:40I'm untangling it
33:41Well, I don't think you should untangle the mess
33:42I think you should stay just the way you are
33:43And keep cooking fun, interesting dishes like this pasta
33:56No, it's fun, Andre
33:58It's been a long time between kitchens
34:00Good job
34:01The next one is
34:02D'Arche
34:04D'Arche
34:07D'Arche
34:09D'Arche
34:11D'Arche
34:18Alright
34:20Ooh
34:22Mmm
34:23Saucy
34:24Saucy
34:28That's great
34:29This is a native Australian s'mores
34:32It's gonna be very quick with me
34:43It's a celebration
34:44Well done
34:45Absolutely fantastic
34:46This is very special
34:50At first you might think it's quite sweet, like the Swiss meringue
34:52But the balance with the spice it is very smart
35:05Well done, thank you
35:07Thank you
35:09At first, you might think it's quite sweet, like the Swiss meringue, but the balance with
35:16the spice, it is very smart.
35:19Well done.
35:21Thanks.
35:22I think the big win for you here is that all of those elements go really, really well together,
35:26but when the bitterness of that chocolate sauce comes together with the softness and
35:31plainness of the meringue with the spice of that soil, it's just so great.
35:39I loved all those Australian flavours, they were actually very warming.
35:43I think you've definitely taken your dessert game up a notch, so well done.
35:46Thank you guys.
35:47Thanks, Doshies.
35:48Thanks, thanks, thanks.
35:49Thanks, thanks, thanks.
35:50Good job.
35:52This is absolutely a contender for the top dish.
35:58Jimmy, we'd love to taste your dish.
35:59Come on, Jimmy.
36:00Hello.
36:01I've made you guo te.
36:03These are Taiwanese dumplings.
36:06Jimmy, pretty bold move making dumplings for the Dumpling Queen.
36:09I know.
36:11Jimmy, whenever I bite into a dumpling, I always test to see if the filling is already balanced,
36:18and yours really was.
36:19It was really, really tasty, so I really enjoyed it.
36:22Callum!
36:23Ah, so I've done ginger noodles with chicken wings and a bang bang sauce.
36:26Oh yeah.
36:27It's the sauce, for me.
36:29Love it.
36:30Sarah.
36:31Leftover chicken curry with nae parotte.
36:35The flavour was amazing.
36:37It's just the type of curry that I just would keep going back for.
36:41Stir!
36:42This is a Mumbai Frankie, so there's a masala.
36:47The chak masala was beautiful, zingy, like bright and delicious.
36:52Here we go, Sav.
36:53Oh!
36:54Like proper smash.
36:55Oh, I thought you meant, like, you get smashed.
37:00Yeah.
37:01So, slosh and smash is a Sri Lankan patty, which is kind of like our version of an empanada,
37:09and I've done a pork mince version of it with potatoes through it.
37:13And all the sauces are in complement to kind of like make it craveable.
37:19Fireworks in that mouthful.
37:22And it was a big mouthful, but it's just you straight off the bat with your control of
37:28flavour and balance and different textures.
37:31I could totally come to kick-ons with you, get there and go, Sav, I want my slosh smash
37:37thing.
37:38And then that would come out.
37:39And it is just delicious.
37:41Thank you, David.
37:42This is fantastic.
37:46This is fantastic.
37:47Oh, I just really...
37:51Next stop, the panda.
37:58I'm so scared right now because I actually don't know if my chicken's perfect.
38:09I'm just praying to all the MasterChef lords right now that it's cooked to perfection.
38:17Which fan favourite will lift the MasterChef trophy?
38:28Watch every mouth-watering episode on 10 Play.
38:39What is your dish, please?
38:40So this is Aslam butter chicken.
38:42It is like total deli street food.
38:45You'd find this at 12am.
38:47It's not your typical butter chicken because it's literally butter and chicken.
38:49Just...
38:50Just...
38:51Just...
38:52Well, depending...
39:03Well, the pander, I love it.
39:19It is delicious.
39:23You get so much out of the bread, the chicken,
39:26even down to the onions, your chutney.
39:29Everything together, when you eat,
39:30when you have that bite, it's unbelievable.
39:35You just don't expect how much flavour is in that chicken.
39:40It really actually shocked me.
39:42And that smoke is doing so much of that work
39:46for carrying that really minimal spice work through.
39:51It's really, really exciting.
39:53It's exactly what I would go for
39:54if I was, like, stumbling through deli at 12am.
39:58Like, I'd just be sniffing, like,
40:00because I could smell that a mile away.
40:02I'd just be following my nose.
40:04I really, really love it.
40:06Woo!
40:07All right, give it a hug!
40:11I was not expecting that.
40:14Oh, God, please.
40:15Nez, get your snacks out.
40:16So, crepes and spreads.
40:20We call them poluchenke.
40:23It's differently made than the usual French crepes.
40:28The perfect mouthful for me was a big lump of that cream
40:32with a huge spoonful of your hazelnut spread
40:35wrapped up in this thin, pliable poluchenke.
40:39Really, really, really delicious.
40:42You're up next, Ru.
40:43I've made a peanut butter and chocolate mousse
40:46with a popcorn ice cream.
40:49I just thought of what I would always have in the house,
40:51chocolate, popcorn, and ice cream.
40:54Your little biscuit is just perfect.
40:58The popcorn are great, too,
41:00and I like the way they all stuck together.
41:01I like.
41:02So, we have a jalapeno poppa dip
41:04with some crispy potato skin.
41:06Oh, hello.
41:08Got you.
41:10The potato skins are boss.
41:13Like, they're so good.
41:14I think they're the best potato skins I've ever had.
41:18Next up, Audra.
41:26Oh, gorgeous presentation.
41:29Hello.
41:30Hello.
41:30Very, very pretty.
41:34Okay, Audra,
41:35for your first individual cook in the kitchen,
41:37what have you made?
41:38I call this the magic to a happy marriage.
41:43Okay.
41:45So, it's when a half-Indian woman,
41:48a very clever one,
41:49marries a half-Japanese man.
41:51A very clever one?
41:52A very, not very clever one.
41:53Not a very clever one.
41:54And it looks so much like a takoyaki.
41:57Yeah.
41:57Yeah, but it's fully South Indian on the inside.
42:00It looks pretty epic, eh?
42:19Yeah.
42:20Yeah.
42:34Audra...
42:35..that is...
42:40..perfection.
42:44I was so worried when I tried that.
42:55Because there is so much going on.
42:57Like, sweet, sour, cooling, chilli, mustard seeds.
43:02And then it's like you've crammed as many aromats
43:04as you possibly could inside of that.
43:06And then just that beautiful nugget of prawn.
43:08It just provides this beautiful sweetness.
43:12The fact that you haven't cooked that before is scary.
43:15Amazing.
43:16Wow.
43:17What's really special about food
43:20is when you can draw from experience
43:22and different cultures
43:23and transform that into your own story.
43:26Yeah.
43:27So in creating this dish today,
43:30it is not just uniquely you,
43:33but all the pieces that have made you you
43:35up until this point.
43:37It's super special.
43:39It's absolutely one of the top dishes today.
43:42You're going to make me cry, babe.
43:50I've been so blessed.
43:51I've cooked for the most incredible people
43:53over the last 13 years.
43:56And, oh, my God.
43:58I said I was not going to do this.
43:59Oh, you're making me cry now.
44:01I'm going to go into this.
44:02Yes.
44:12You know, I love these guys.
44:14I know we've only just met,
44:16but everyone's up here cooking their heart out
44:21and what's so special to them
44:23and what's so delicious to them.
44:25All sorts of cuisine.
44:26And I'm just grateful to be around everyone.
44:29And this is so special to be back here.
44:33It's a privilege for me to be able to taste your food.
44:36You're amazing, Alda.
44:39Well done, Alda.
44:47Oh, my God.
44:48Nice work.
44:50You are with us.
44:55Jamie.
44:57Hey, Jamie.
45:01I feel like we stopped the clap a bit early.
45:04Oh, don't go.
45:05I'll take the last bit.
45:07Okay.
45:08So, Jamie, tell us.
45:10What is your dish?
45:12Classic Bilbao.
45:13Torteer patatas.
45:15Little saffron emulsion.
45:16And then some mussels and escabash.
45:19Welcome.
45:26I'll say welcome.
45:42Because it's food like this that takes you deep in the competition.
45:48The tortilla is perfect, mate.
45:50And that ain't easy.
45:52You know.
45:53It's not easy.
45:53It would have taken you a long time to be able to perfect that.
45:56And you have right there.
45:57This is a winning dish.
45:59This is perfect wine bar food.
46:03It's really succinct, sophisticated.
46:06Potatoes, beautiful, tender all the way through.
46:09And the mussels were delicious.
46:11It was just such a lovely hit of acidity to just cut through all that richness.
46:15Beautiful.
46:16Well done, Jamie.
46:23Theo, let's go.
46:26I have a not-so-dirty kebab.
46:29I went oyster mushrooms.
46:32I went sunflower.
46:34The mushrooms, you manage those so beautifully.
46:36You've maintained that beautiful smokiness.
46:39And I'm a carb monster.
46:40I thought the bread was sublime.
46:42I couldn't get enough of it.
46:44Declan!
46:45This is my fully tabbouleh shish kebab.
46:49Fully tabbouleh sick shish kebab.
46:52And he's back.
46:52He's back.
46:54Can you say that, please?
46:55It's called a fully sick tabbouleh.
46:56A fully what?
47:01Sick tabbouleh.
47:03A fully sick tabbouleh.
47:04Yeah, baby!
47:06Declan breads tick.
47:07Fully sick tabbouleh tick.
47:09Declan's your name if only cooking shish kebabs was your game
47:13because they're a little bit under.
47:16Timbo!
47:18That's in there.
47:21This is my mixed kebab.
47:22That is like a step up from anything that you get in, you know, a kebab shop, for sure.
47:32But I've got a bloody man bone.
47:35What's that?
47:36What's your last name?
47:37Bone.
47:39Sorry about that.
47:40Next up, Laura.
47:51A little baby dessert.
47:53You love little bowls.
47:54I do.
47:55Wow.
47:55Speckled.
47:57Okay, what have you got?
48:00Vegemite on toast.
48:01So it's a salted malt Vegemite ice cream, so it's not just like the scream-in-your-face
48:13Vegemite flavour.
48:14So it's like a little bit salty, then you've got the brown butter ice cream underneath that,
48:18and then that's sitting on the toast, which is like a caramelised bread crumb.
48:22I'm pretty keen to know what the Frenchman thinks of Vegemite.
48:28Do you like Vegemite?
48:29Have you tried it?
48:30No, never, obviously not.
48:31Vegemite ice cream.
48:55It's wonderful, for every technicality, the crunch, the sweet, the saltiness, everything
49:11is just sublime and I think you are a friend.
49:17It's like very intelligent cooking.
49:19The umami that the Vegemite gave to the dish was so beguiling, like you know it has that
49:24slight yum-yuck effect where you want to go back for more, it's more-ish because you want
49:28to keep testing whether you did love it, and you do, and then are you?
49:31Do you?
49:32Your bowl is too small.
49:34There's so much left back there I promise.
49:38Very rarely does a dessert come up that balances sweet, salty, savoury and umami.
49:44That's very unique and you pack so much complexity into those three elements that it's just like
49:51how is there three things in this bowl?
49:53Thank you so much.
49:54Thank you Laura.
49:55Thank you very much.
49:58Thank you very much.
50:03Good job.
50:06Thanks lady.
50:08For a spot on the Gantry tomorrow, and on Gordon Ramsay's menu, we want to No Thrills, all
50:20thrills kind of food. Say your names. Step forward. Darsh. Audra.
50:42Dipinda. Sav.
50:58Laura.
51:10Now, there can only be one winner. So we've singled out the dish that managed to curb our
51:18cravings and completely satisfy us. It was ridiculously tasty and it taught us all something
51:27very important. The key to winning immunity is also...
51:38The key to a happy marriage. Audra, you did it!
51:44You must be absolutely delighted. Your dish is going to be on Gordon Ramsay menu. In London,
51:52in his brand new restaurant. Well done.
52:00Thank you. Thank you so much.
52:02Thank you. Thank you so much.
52:14Audra, you may be safe, but come Sunday, the rest of you are headed into the first elimination
52:20of this competition. So go home, rest up and get ready to fight for your spot. Good night.
52:28Good luck. Good luck.
52:36Sunday night on MasterChef Australia.
52:40It's been the best time of my life.
52:42I really can't believe it. An amazing experience to be able to cook for one of my heroes.
52:48The best elimination for 2025. I do not want to be the first person to go home.
52:54Is a tearjerker. But it's also a triumph.
53:03That is exceptional cooking. It's just boiled. Delicious. Popping off the plate. That is a perfect dish.
53:11You smashed it.