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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
07:35I want to go all the way
07:36I want to go all the way
07:37If you're leaving
07:38I want to go all the way
07:39You're here
07:40Oh, just gonna go all the way
07:41Thank you
07:42You're here
07:43Thank you
07:44I want to go all the way
07:45I want to go all the way
07:47I just love it, this is what happens when I don't eat.
07:50Yeah, it just goes ting, ting, ting.
07:53What else do I want?
07:56Oh, no.
07:58Chilli everywhere.
08:00My main element is a pork-mint Sri Lankan patty,
08:04which is kind of like an empanada.
08:06Yup.
08:07OK.
08:08And it's going to get deep-fried and smashed,
08:10and I'm going to have all sorts of condiments that go with it.
08:12Perfect.
08:13When the judge said midnight snack,
08:15the place that I went to is coming home drunk after a wine tour.
08:20So the smash aspect actually has a few meanings.
08:23You're obviously, you know, a bit smashed.
08:25It's midnight, you've been on a wine tour.
08:28There's also the smashing of the actual patty as well,
08:31that you break the pastries open
08:33so that it soaks up all the juicy bits and all the sauce.
08:36So I think I got a good concept, maybe.
08:38We'll see.
08:39Yum.
08:43Mamma mia.
08:45Cooking solo for the first time in MasterChef kitchen,
08:48there's no better time to break all the rules.
08:51It's so soft.
08:53You little flame.
08:54I usually cook this for staff.
08:57Definitely don't cook it for the kids because it's really spicy.
09:01Sizzle sizzle.
09:02But I will serve it to the MasterChef judges, yeah.
09:05Andre!
09:07Yeah, buongiorno.
09:08Buongiorno.
09:09What are you making?
09:10Okay, so this is a southern Italian dish called spaghetti alla assassina.
09:14Assassin's spaghetti.
09:16So it breaks all the rules.
09:18Right?
09:19Yeah, because...
09:20I'm burning your pasta today.
09:22It's cooked in a risotto style, so I'm burning it.
09:24It's char-y, gooey, tomato-y, anchovies,
09:29and lots of spice.
09:31So what's the texture of the pasta meant to be like?
09:33Chewy, crunchy, and burned.
09:35Chewy, crunchy, and burned.
09:37Whoa!
09:38The story has it that some southern Italian chefs in Puglia
09:42made it for some northern Italian gentlemen who walked in...
09:45To screw with them?
09:46To screw with them.
09:47And then they walked out and said,
09:48you're trying to kill us with the spice and chewiness.
09:50So it's a radical dish.
09:52Have you tried this before?
09:53No.
09:54Neither have I.
09:55Heard of it or tried it.
09:56It's a cultural dish.
09:57This is the blood of the assassin.
09:59This is midnight.
10:00It breaks rules, and it's real.
10:02We eat it.
10:03Is there some symbolism here?
10:04Are you the immunity assassin?
10:06Hopefully.
10:07Hopefully.
10:08We'll see.
10:09Proof in the pudding.
10:10Proof in the pasta.
10:11Pasta.
10:12All right.
10:17Guys, you've had 15 minutes,
10:18which means you have one hour left!
10:20Come on!
10:25I thought of just like me.
10:26Flavour bomb.
10:27That's what we've got to do.
10:28Take them to flavour town.
10:29Oh, you're on the kebab train too.
10:30Battle of the kebabs.
10:31It is.
10:32There's three so far.
10:33It's quite nice being up the front here, isn't it?
10:34Yeah.
10:35Quiet.
10:36Quiet.
10:37Quiet.
10:38Nice and quiet.
10:39Nice and quiet.
10:40Yeah.
10:41I'm actually so excited to be in the MasterChef kitchen and to showcase a big part of who I am.
11:02I'm half Indian.
11:03My husband is half Japanese.
11:05And I figured, you know, it's a nice blend of two cultures.
11:10So I want to make the spiced prawn takoyaki, which is a Japanese ball-shaped street food snack.
11:17And they were essentially made with flour and eggs and dashi.
11:21I wanted to think it's all takoyaki on the outside.
11:25But really when you get stuck into it, it's all Indian flavours.
11:29Not hot.
11:30So really the name of this dish is the magic to a happy marriage.
11:36Audra.
11:37Hey.
11:38How you going?
11:39I'm good, I'm good.
11:40I'm literally dying to know what you're going to do.
11:42Okay.
11:43Because I've seen you in this kitchen before.
11:44Only when we were standing side by side.
11:46That's what I mean.
11:47Alright.
11:48And I was always intrigued about what you were cooking, so.
11:50Oh, okay.
11:51What's it going to be today?
11:52Okay, so you know my husband Carl's half Japanese.
11:54Yes.
11:55And you know I'm half Indian.
11:56Yes.
11:57So this is when you try and convince your half Japanese husband that you're embracing his culture.
12:03Okay, yeah.
12:04So this is going to be a morph between a takoyaki and a South Indian vade, which is like an Indian donut.
12:10Right.
12:11It's all Japanesey on the outside, but it's fully Indian on the inside.
12:15So it's going to look like a little sphere.
12:17A little sphere and I've got these little pans.
12:20And it's going to be soft on the inside.
12:23Right.
12:24Lots of fresh fried curry leaves, but also tamarind.
12:28Okay.
12:29Like sweet spicy tamarind kind of sauce.
12:31This is going to be a very interesting one because I've eaten both the Japanese version.
12:35Yes.
12:36And you know the Indian version.
12:38Yes.
12:39Merging those two together.
12:40I am excited.
12:41Excellent.
12:42So it's something you've done before.
12:45Twice.
12:46Twice.
12:47And I did them separately.
12:50So I'm just putting it together now.
12:53In my mind it works.
12:55In my mind it works.
12:57Oh gosh.
12:59I've never made the fusion before.
13:14Like, is it going to work?
13:16Is it going to work?
13:17This is the first immunity of the season.
13:20The pressure is on to not be the first one out.
13:24Competition this year is so intense.
13:26There's such incredible cooks around me.
13:29To get immunity for this challenge would be gold.
13:33So I want to win.
13:36I love the fact that I'm giving the judges something they've never tasted before.
13:41This is what cooking is all about.
13:44I'm thinking the takoyaki batter would be a brilliant canvas to then incorporate all those beautiful spices,
13:53chilis, onions, ginger, curry leaves.
13:57So it's so important to get the batter up and running first.
14:00Just so it has time to rest.
14:02Woo!
14:03Now I'm just chopping the prawns.
14:05This will be the filling for the little morsels.
14:09Oh my god.
14:10It's going to be a lot of differences.
14:12Oh Christy.
14:13I like the way you extracted.
14:14Oh my god.
14:15We're going to have some surprises.
14:16Some things never change.
14:17Some things never change.
14:18Could not be more of an arsehole.
14:19There's nothing more satisfying than opening a jar of Vegemite.
14:24The top layer.
14:25Heaven.
14:26Bad noise.
14:27Deaf loud noise.
14:28I'm making a cake on Vegemite butter on toast.
14:31For me, when I first started in the hospital industry as a chef, I would come home and wouldn't
14:37have time to make anything for dinner and this was my go-to.
14:40So, I'm making a cake on Vegemite butter on toast.
14:45I'm making a cake on Vegemite butter on toast.
14:47So, my twist on Vegemite on toast is that I'm going to be basically replicating every layer
15:02of Vegemite on toast.
15:03So, down the bottom we're going to have the toast element in a nice caramelised crumb.
15:07We're going to have our butter in a brown butter ice cream.
15:11And then sitting on top, the hero, the Vegemite ice cream.
15:15God, I hope the judges like Vegemite.
15:17I didn't think about that one.
15:18I mean, it is a very controversial dish.
15:21Vegemite is such a polarising ingredient.
15:23So, I'm a little bit concerned that the judges might not like it.
15:26What am I doing here?
15:28He's not only cooking for a mutie, but a spot on Gordon Ramsay's menu.
15:3345 minutes to go!
15:35Yeah!
15:36Oh, my stars!
15:37What are you making, Callum?
15:44I'm making some little ginger noodles, mate.
15:47Nice.
15:48Some comfy chicken wings.
15:49Beautiful.
15:50Nice little sauce.
15:51What about yourself?
15:52Tortilla di patatas.
15:55Nice.
15:56Yeah.
15:57For a lot of people, a midnight snack is something after a celebratory night.
16:03It's like something greasy.
16:05For me, it's when I finish work.
16:07Here we go.
16:09Like, it's not this dirty thing.
16:11It's something delicious.
16:12I see lots of my favourite things.
16:14I see mussels.
16:15I see potato.
16:16What's going on here?
16:17I'm doing tortilla di patatas.
16:19So, beautiful late night San Sebastian snack.
16:22Oh!
16:23Gooey, eggy, caramelised onion potato in the middle.
16:26Break it open.
16:28And then I cook some mussels, then I've got a little escabeche.
16:31That is textbook to the brief.
16:34No one really does a better late night snack than Spain.
16:37I think so.
16:38I just hope that it tastes as good as it sounds.
16:41Yeah, me too.
16:42It sounds really chic, actually.
16:44Okay, good luck, Jamie.
16:45Thank you so much.
16:46Take me there.
16:47Oh, I feel like getting an icy cold beer.
16:49Mate, very rarely would this food happen without a beer.
16:53It doesn't taste balanced.
16:54It's missing something.
16:55No, no, no.
16:58Whoo!
16:59The flame's so hot.
17:00Okay.
17:01Well, what a change to kick off their first individual cook in this kitchen.
17:05My God, yum.
17:06Late night snack is all about the ultimate satisfaction
17:10when 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.
17:24Assassin's pasta.
17:25Oh, is that what you cook it in the sauce?
17:27Yeah.
17:28And 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.
17:39What 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.
17:59Get ready to unbutton.
18:01Oh, I'm wearing the perfect dress for them.
18:04Oh, perfect.
18:05Yeah.
18:06It's beautiful, mate.
18:07Good 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!
18:27I haven't checked seasoning yet.
18:29That was 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,
18:46and I was able to showcase that I can do Indian food, but 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, and I launched my beautiful
19:10supper club called Kaira, which means home in Hindi.
19:13Good evening, everyone.
19:14Well, we expose diners to Indian home-style cooking.
19:19They're dishes that you won't see at a restaurant, and there is a story about every single dish that I'm serving.
19:25We've got some beetroot palau on each table, a very home-style palau, and I've got some dal makhni, which is cooked over two days, pretty much.
19:34We need to be able to educate people on what I've grown up eating.
19:37It's the biggest reward of all time.
19:39When I think about a late night snack, I can only think of Indian street food.
19:49So there is a dish that I tried on the streets of Old Delhi called Aslam's butter chicken.
19:56It is not your standard butter chicken with the deep orange gravy.
20:02It is literally butter and chicken marinated 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, it's called butter chicken, but it's not actually butter chicken.
20:23It's like a chicken tikka, and it's doused in butter, and it's got like a really nice tangy sauce that goes on top of it.
20:30And I'm going to be serving it with a green chutney, an onion salad, and I'm going to do some rotis as well,
20:35because that's the only way to have a kebab or like a kebab-style butter chicken.
20:39Yeah.
20:40Yeah.
20:41Can I say something?
20:42Yes, please.
20:43You've got 22 minutes left, yeah?
20:45Yeah.
20:46Do you think your chicken's going to be cooked?
20:48I 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.
20:57You've got breads to make.
20:58Yeah.
20:59You've got to bring this whole thing together.
21:00Yep.
21:0120 minutes is going to fly.
21:02I'm under the pump.
21:03Make sure you've got enough time.
21:04Yep, thanks, guys.
21:05Good luck.
21:07I'm actually panic city right now, because if I cook the chicken super fast on a hibachi,
21:11I will have undercooked bits on the inside.
21:14I 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.
21:28It's on the home stretch now, baby.
21:42That's going to work.
21:46Boom.
21:47Boom.
21:48Boom.
21:49Boom.
21:50I think I'm good.
21:52Oh, my gosh.
21:53Mmm.
21:54Yum.
21:55All right.
21:56How much time have we got?
21:57When 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.
22:13Where's the burrata?
22:20The biggest trick up my sleeve is definitely having that knowledge of native Australian ingredients.
22:26I'm using two native Australian ingredients, leatherwood honey and wattle seed, which will
22:31be going into my wafers.
22:34Wattle seed is a flavour that is just so savoury that has such a perfect place in desserts to
22:40like tie things down.
22:41And then leatherwood honey, it's kind of like aniseed-y flavour, but 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.
23:12Come here.
23:13Wash 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.
23:23My pasta has been sizzling away in the tomato-based stock.
23:30For the last 45 minutes, and it's the beginning.
23:33Do it look burnt?
23:34That looks good, mate.
23:35Just hanging out frying some spaghetti.
23:38I just want to hang out with the pan as the pasta fries.
23:42That's it.
23:43It's getting chewed.
23:45When I cook dishes that I'm passionate about, I tend to talk to the dish.
23:50Yes, that's it.
23:51That's it.
23:52You start everything.
23:53And then if it's an Italian dish, which a lot of the time it is, I sometimes hear Pavarotti
23:59singing a solo mio.
24:01Oh, yeah.
24:02Crackle, crackle.
24:03Oh, yeah.
24:04Crackle, crackle.
24:09I'm just sort of dropping in and out of consciousness, thinking about a southern Italian holiday and being
24:15by the ocean side.
24:16Fifteen minutes to go!
24:17Fifteen!
24:18Fifteen!
24:19And then I opened my eyes up and I realized I was back in the MasterChef kitchen and there
24:25was craziness going on around me.
24:28Woo!
24:29Oh, says.
24:30That goes my fringe.
24:33It's very frantic to this point.
24:36You got a haircut, though.
24:37I had my jam ready.
24:38I got my hazelnut spread ready.
24:40And now I started cooking my crepes.
24:43And I have two pans 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.
24:57Yeah, I've tried to do quite a lot in the time.
24:59The gingery noodles.
25:00Chiri'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.
25:09I reckon I can just get it done.
25:11It'll be a push, though.
25:13I don't like doing desserts.
25:14You just have to wait.
25:15There's so much waiting, Steph.
25:17I can get you on the tools.
25:19You know what?
25:20Come on.
25:21Gimme, gimme.
25:22Let's go.
25:23Man, time goes fast in this kitchen.
25:27This is like crunch time.
25:30Hey!
25:31Nervous hands.
25:37This is always fun.
25:39All right.
25:44Hey!
25:45Woo!
25:46There's a huge amount of relief as I get this tortilla back into the pan.
25:50Yeah, there we go.
25:54I start to roll and I get that perfect shape.
25:57It's worked.
25:58Thank God.
26:00It's looking good.
26:01It's a nice texture.
26:03I've spent five years as a restaurateur.
26:05So this is my first chance to show the judges how much flavour I can pack into things.
26:11I know that the key element to get right in this dish is the balance of bold flavours but understanding texture.
26:18The tortilla will be gooey, rich, and salty.
26:23In the escabash, it's beautiful and sharp and it's a fantastic foil to promote the sweetness of these muscles.
26:31Excellent.
26:33I'm cooking my takoyaki and I'm really feeling the pressure.
26:37I need to tuck all the fillings into the inside of my takoyaki batter.
26:43Literally turning it on itself until it's this beautiful round ball.
26:49In Japan, takoyaki makers make hundreds of them every single day.
26:54So it's going to be hard.
26:56Karinari, gladiators.
26:58Ten minutes to go.
27:00All right!
27:02Okay, let's do this.
27:05I'm about to turn my takoyaki over and I'm praying I can get everything on the inside.
27:10Jeez.
27:12I'm holding my breath because if I don't get these spheres perfectly round, I'm going to have a scrambled mess.
27:20Ah!
27:22What the hell?
27:24Oh!
27:26Jeez!
27:27Jeez!
27:28Jeez!
27:38Jeez!
27:39I'm turning these spheres and I'm struggling to create these nice round spheres.
27:49It just seems a lot softer today, but you don't know until it's done.
27:53You know, it's a bit challenging.
27:56But I've got to back myself.
27:58Because I know the flavours are going to be great.
28:01This blend of sort of a Japanese and Indian concept and all Indian flavours, which is who I am.
28:08So, you've got to keep rolling them around until it's really perfectly nice and crisp on the outside.
28:14Alleluia! One round!
28:15Woohoo!
28:17Oh my god, I love what I see, Dash!
28:19All right.
28:20How much time we've got?
28:22Can you hear our stomachs rumbling?
28:24Three minutes to go!
28:26Oh my lordy wordy!
28:28Go, go, go, go, go.
28:29Go, go, go, go, go.
28:32Oh my god!
28:40Ah!
28:42It'd be cool if I could stand up.
28:46Woo!
28:47I've had my holiday in southern Italy.
28:52I've sung Pavarotti in my head.
28:55The pasta's spoken to me.
28:57I'm ready to plate.
29:00Looking down at the plate, it's a little bit gnarly.
29:02And that's how it's meant to be.
29:04It's meant to be spicy, crunchy, chewy.
29:07And I think I've hit all the marks of this dish.
29:10Are you making pasta, Andre?
29:11Yeah, yeah.
29:12It's called assassin's pasta.
29:13I'm meant to burn it and make it so hot that you killed a person.
29:16Oh, okay.
29:17I like it.
29:19Just in case it's too spicy for the judges, I've added burrata on top.
29:23Because killer pasta has a history in southern Italian cuisine.
29:28I don't know if I want to kill the judges today.
29:36Looking good!
29:39I just want toast to smear it on.
29:48That is so yummy.
29:50My dish is going to come down to the balance of it.
29:52So I want a good amount of the crumb.
29:55The brown butter ice cream will be a little bit bigger
29:57because you definitely need more butter than Vegemite on toast.
30:00And then just the right amount of that Vegemite ice cream will sit on top.
30:03Go, go, go!
30:05Got 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?
30:19I am panicking right now because I'm just staring at it.
30:24I've got nothing better to do right now but to stare at this chicken.
30:27Where's the time?
30:29One minute to go!
30:34Alright, let's start plating.
30:36I've got a minute to go.
30:37I've got no choice but to take that chicken off the hibachi.
30:39I think the chicken is cooked so I can quickly toss it up in that sauce.
30:44But I just hope the flavours had time to come together.
30:47We need Ramsay ready dishes in 10,
30:509,
30:518,
30:527,
30:536,
30:545,
30:554,
30:563,
30:572,
30:581!
30:591!
31:001!
31:011!
31:021!
31:031!
31:041!
31:051!
31:061!
31:071!
31:081!
31:091!
31:101!
31:111!
31:121!
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.
31:29Well, I don't think we've ever been more excited for a tasting.
31:34These are your go-to late-night dishes, but better.
31:39The first dish we'd like to taste belongs to...
31:43Andre!
31:45My 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,
32:07yeah, 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.
32:16Yeah.
32:17It's meant to be, right?
32:18Yeah, yeah.
32:19Yeah.
32:26André, the bird's nest that came up here, I was like, how is this going to go?
32:50But what is so interesting is, firstly, the texture.
32:54Like, the texture has that chew.
32:56You wouldn't even call that al dente.
32:59And then it mellows out with the burrata.
33:01Weirdly, 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.
33:11And 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.
33:21André, I think you are mad.
33:26That makes two of us mad.
33:28I love it.
33:29I'm telling my person.
33:30I love your way of doing something quirky, bizarre.
33:36It's a tangled mess.
33:40That's me, I reckon.
33:42A tangled mess.
33:43He's here to try to untangle the mess.
33:45I'm untangling it.
33:46Well, I don't think you should untangle the mess.
33:49I think you should stay just the way you are
33:51and keep cooking fun, interesting dishes like this pasta.
33:56That was fun, André.
34:02It's been a long time between kitchens.
34:04Good job.
34:09The next one is...
34:11Darsh.
34:19Alright.
34:21Ooh.
34:22Mmm.
34:23Saucy.
34:28Oh, it's great.
34:30This is a native Australian s'mores.
34:34It's going to be very quick with me.
34:35It's a celebration.
34:36Well done.
34:37Absolutely fantastic.
34:38This is a celebration.
34:42Well done.
34:43Absolutely fantastic.
34:44This is very special.
34:49At first, you might think it's quite sweet, like the Swiss meringue.
34:50But the balance with the spice, it is very smart.
34:54Well done.
34:55Thank you, sir.
34:57Thanks.
34:58Thanks.
34:59Thanks.
35:00Thanks.
35:01Thanks.
35:02Thanks.
35:03Thanks.
35:04Thanks.
35:06I think the big win for you here is that all of those elements go really, really well together.
35:08but when the bitterness of that chocolate sauce comes together with the softness and plainness of the meringue with the spice of that soil, it's just so great.
35:15I loved all those Australian flavors.
35:40They were actually very warming.
35:42I think you've definitely taken your dessert game up a notch.
35:45So well done.
35:46Thank you guys.
35:47Thanks, Josh.
35:48Thanks, thanks, thanks.
35:49Thanks, thanks, thanks.
35:50Thanks, thanks.
35:51Good job.
35:53This is absolutely a contender for the top dish.
35:57Jimmy, we'd love to taste your dish.
35:59Come on, Jimmy.
36:00Hi.
36:01I've made you guo te.
36:03These are Taiwanese dumplings.
36:05Jimmy, pretty bold move making dumplings for the dumpling queen.
36:08I know.
36:10Jimmy, whenever I bite into a dumpling, I always test to see if the filling is already balanced, and yours really was.
36:18It was really, really tasty, so I really enjoyed it.
36:21Callum!
36:22Ah, 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.
36:34The flavor was amazing.
36:36It's just the type of curry that I just would keep going back for.
36:40Stir!
36:41This is a Mumbai Frankie.
36:44So there's a masala.
36:46The chak masala was beautiful, zingy, like bright and delicious.
36:51Here we go, Sav.
36:56Oh!
36:57Like, proper smash.
36:59Oh, I thought you meant, like, you get smashed.
37:03Yeah.
37:04So, slosh and smash is 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.
37:12And all the sauces are in complement too, so it's 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 flavor 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 thing.
37:37And then that would come out.
37:39And it is just delicious.
37:45This is fantastic.
37:51Next stop, the panda.
37:57I'm so scared right now because I actually don't know if my chicken's perfect.
38:02I'm just praying to all the MasterChef lords right now that it's cooked to perfection.
38:12Which fan favorite will lift the MasterChef trophy?
38:27Watch every mouth-watering episode on 10 Play.
38:31Tell us, what is your dish, please?
38:38So this is Aslam butter chicken.
38:41It is like total deli street food.
38:43You'd find this at 12 a.m.
38:45It's not your typical butter chicken because it's literally butter and chicken.
38:49Just there.
38:50Just there.
38:51Well, di panda, I love it.
39:07Well, Depender, 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.
39:34You 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 a 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.
40:07I was not expecting that.
40:14Oh, God, baby.
40:15Neige, get your snacks out.
40:18So, crepes and spreads.
40:22We call them polachinkas.
40:25It'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 polachinkas.
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're all stuck together.
41:02Hello, Alex.
41:03So, 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.
41:27Oh, gorgeous presentation.
41:29Hello.
41:30Hello.
41:31Very, very pretty.
41:34Okay, Audra,
41:35for your first individual cook in the kitchen,
41:37what have you made?
41:38I call this
41:40the magic to a happy marriage.
41:43Okay.
41:44So, 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.
42:00Yeah.
42:00Looks pretty epic, eh?
42:19Yeah.
42:20Uh...
42:20Okay.
42:35Audra...
42:36..that is...
42:42...perfection.
42:44I was so worried when I tried that, because there is so much going on, like sweet, sour,
42:59cooling, chilli, mustard seeds, and then it's like you've crammed as many aromats as you
43:05possibly could inside of that, and then just that beautiful nugget of prawn, it just provides
43:09this beautiful sweetness. The fact that you haven't cooked that before is scary. Amazing.
43:16Wow. What's really special about food is when you can draw from experience and different cultures
43:23and transform that into your own story, so in creating this dish today, it is not just
43:32uniquely you, but all the pieces that have made you you up until this point. Thank you.
43:37It's super special. It's absolutely one of the top dishes today.
43:43You're going to make me cry, babe.
43:50I've been so blessed. I've cooked for the most incredible people over the last 13 years,
43:56and oh my God, I said I was not going to do this.
43:59Oh, you're making me cry now.
44:01I'm going to go into this.
44:07You know, I love these guys. I know we've only just met, but everyone's up here cooking
44:19their heart out, and what's so special to them, and what's so delicious to them. All sorts of
44:25cuisine, and I'm just grateful to be around everyone, and this is so special to be back here.
44:31It's a privilege for me to be able to taste your food. You're amazing, Audra.
44:39Well done, Audra.
44:47Oh my God.
44:48You are a good one.
44:51Jamie.
44:57Hey, Jamie.
44:57I feel like we stopped the clap a bit early.
45:04Oh, don't go.
45:05I'll take the last bit.
45:07Go.
45:08So, Jamie, tell us, what is your dish?
45:12Classic Bilbao tortilla patatas, a little saffron emulsion, and then some mussels in escabash.
45:19Welcome.
45:28I'll say welcome.
45:42Because it's food like this that takes you deep in the competition.
45:48The tortilla is perfect, mate, and that ain't easy.
45:52You know.
45:53Yeah, it's not easy.
45:53It would have taken you a long time to be able to perfect that, and 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.
46:09Yeah, and the, oh, the mussels were delicious.
46:11It was just such a lovely hit of acidity to just cut through all that richness.
46:16Beautiful.
46:16All right.
46:17Good start, mate.
46:17Well done, Jamie.
46:23Theo, let's go.
46:26I have a not-so-dirty kebab.
46:30I went oyster mushrooms.
46:32I went sunflower.
46:34The mushrooms, you manage those so beautifully.
46:36You've maintained that beautiful smokiness, and I'm a carb monster.
46:40I thought the bread was sublime.
46:42I couldn't get enough of it.
46:44Declan!
46:44This is my fully tabbouleh shish kebabs.
46:49Fully tabbouleh sick shish kebabs.
46:52And he's back.
46:52He's back.
46:54Can you say that, please?
46:55It's called a fully sick tabbouleh.
46:58A fully tabbouleh.
46:59Fully?
47:00A fully what?
47:01Sick tabbouleh.
47:03A fully sick tabbouleh.
47:04Yeah, baby!
47:06Declan bread's 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 unopped.
47:14Timbo?
47:18That's for me.
47:19That's for me.
47:21This is my mixed kebab.
47:25That 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.
47:37I'm sorry about that.
47:43Next 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.
48:10So it's not just like the scream-in-your-face Vegemite 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.
48:23I'm pretty keen to know what the Frenchman thinks of Vegemite.
48:28Do you like Vegemite?
48:29Have you tried it?
48:30No, never.
48:31Obviously not.
48:31No.
48:52It's wonderful.
49:06For every technicality, the crunch, the sweet, the saltiness, everything is just sublime.
49:13And I think you are a friend.
49:16It's like very intelligent cooking.
49:18The umami that the Vegemite gave to the dish was so beguiling.
49:24Like, you know, it has that slight yum-yuck effect where you want to go back for more.
49:27It's more-ish because you want to keep testing whether you did love it.
49:29And you do.
49:30And then are you?
49:31Do you?
49:32Your bowl is too small.
49:35There'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.
49:45And you pack so much complexity into those three elements that it's just like, how is
49:52the three things in this bowl?
49:54Thank you so much.
49:55Thank you, Laura.
49:55Thank you very much.
50:01Oh, you lose this.
50:02Congrats, dude.
50:03Good job, Laura.
50:04Thanks a lot.
50:05For a spot on the game for tomorrow and on Gordon Ramsay's menu, we want a no-frills,
50:20all-thrills kind of food.
50:23Say your names.
50:25Step forward.
50:25Darsh.
50:35Audra.
50:43Dipinda.
50:51Sav.
50:52We have...
50:59Laura.
51:11Now, there can only be one winner.
51:16So we've singled out the dish that managed to curb our cravings
51:19and completely satisfy us.
51:22It was ridiculously tasty
51:25and it taught us all something very important.
51:30The key to winning immunity
51:34is also...
51:38the key to a happy marriage!
51:40Audrey, you did it!
51:52Good!
51:53So good!
51:54Oh, wow!
51:56You must be absolutely delighted.
51:59Your dish is going to be on Gordon Ramsay's menu
52:03in London in his brand-new restaurant!
52:09Well done!
52:14Thank you so much.
52:15I don't think so.
52:16Audrey, you may be safe, but come Sunday,
52:18the rest of you are headed into the first elimination of this competition.
52:24So go home, rest up, and get ready to fight for your spot.
52:28Good night.
52:29Good luck.
52:30Great day, everybody!
52:31Good luck!
52:37Sunday night on MasterChef Australia...
52:41It's been the best time of my life.
52:44I really can't believe it.
52:45An amazing experience to be able to cook for one of my heroes.
52:48Their first elimination for 2025...
52:52I do not want to be the first person to go home.
52:55...is a tear-jerker.
52:56But...
53:01It's also a triumph.
53:04That is exceptional cooking.
53:06It's just brilliant.
53:08Delicious.
53:09Popping off the plate.
53:11That is a perfect dish.
53:12You smashed it.