MasterChef Australia Season 17 Episode 1
#MasterChefAustralia
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#MasterChefAustralia
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00:00:00Oh wow! This is amazing. Wow. It's a bit magical eh? Funny.
00:00:19Masterchef changed my life. I've come back to push myself to new limits. I'm laser focused
00:00:26on holding up that trophy, and I'm back to win. Look how lush it is!
00:00:32It's never been the right time, but I believe now is the right time to test myself in the kitchen again.
00:00:38This looks amazing. Look at this. This second chance is now or never for me.
00:00:45It's the universe telling me, you've got what it takes. Let's go.
00:00:50Welcome to the Masterchef kitchen!
00:00:54As soon as you walk into the Masterchef kitchen...
00:00:57Ten minutes to go!
00:01:00It is so exhilarating.
00:01:02That's exceptional. Everything's in there perfectly balanced.
00:01:06It generally does feel like coming home.
00:01:11I honestly feel like I owe my whole career to Masterchef.
00:01:15I've co-opened two restaurants now. I've hosted my own cooking shows.
00:01:21I've done Masterchef twice, and I've come second twice.
00:01:25You've had an 18 year old, first moved out of home version of me.
00:01:30To cook like this at 18 is really, you know, it's amazing.
00:01:33We haven't got an Italian name on that trophy. Cook like this and you will be the first.
00:01:41Service please.
00:01:42You've had a business owner version.
00:01:44I've watched you come a long way. You left this kitchen the first time, and you came into my kitchen.
00:01:50I've got to say, the person you were then, compared to the person you are now, is night and day.
00:01:56Um, yeah.
00:02:00And now you've got the mum version.
00:02:02Good job.
00:02:04This is the third chapter of my Masterchef story.
00:02:08This time I'm competing for my daughter Florence.
00:02:12I want to make her proud, and show her that it's never too late.
00:02:17You can win, third time.
00:02:19My life has changed a lot since I first did Masterchef in season two.
00:02:28Absolutely.
00:02:29Drop dead gorgeous. It's brilliant.
00:02:32Put it there. Seriously.
00:02:34Good job.
00:02:35I was the youngest contestant. I was 18.
00:02:39Not long ago you were a kitchen hand washing pots and pans.
00:02:42You are a champion. Well done today, mate.
00:02:44Now I feel like I learned a heck of a lot.
00:02:47And I realized cooking is what I want to do for a living.
00:02:53So I've competed twice.
00:02:55I've gotten pretty close to winning Masterchef.
00:02:57But to be here right at the end and be holding that trophy,
00:03:01it would feel like I've just finished what I started.
00:03:04And I think showing my kids that I'm happy to get outside my comfort zone
00:03:07by coming back into the competition is actually a really powerful thing.
00:03:14Game face. Yeah!
00:03:16When I first stepped into the Masterchef kitchen in season six,
00:03:20I was such a baby in the industry.
00:03:22You know, I'd never cooked anything professionally.
00:03:25You're cooking with an experience that is far beyond your years.
00:03:29Looks absolutely beautiful.
00:03:32That is delicious, delicious, delicious, delicious.
00:03:36I got out of the competition and just hit the ground running.
00:03:42And eight years later, I came back.
00:03:46And I missed out to Billy and came second.
00:03:52I was totally devastated missing out on winning.
00:03:58So I'm back to win.
00:04:01Three of our toughest contestants are back.
00:04:04Taking on 21 of the best returning cooks we have ever seen.
00:04:13They are all here with one goal.
00:04:17They want that title.
00:04:19Who will win the Masterchef crown?
00:04:23The Masterchef crown.
00:04:24The Masterchef crown.
00:04:25The Masterchef crown.
00:04:29The Masterchef crown.
00:04:32The Masterchef crown.
00:04:33Oh my God!
00:04:34Oh my God!
00:04:36He's so lovely!
00:04:39Oh my God!
00:04:44No way.
00:04:45That's huge.
00:04:46He's beautiful.
00:04:47Oh my God!
00:04:49Oh, my gosh.
00:04:50Wait a minute.
00:04:51That's Gordon Ramsay.
00:04:54Like, ah!
00:04:58Good evening, everybody.
00:04:59I'm Gordon Ramsay.
00:05:00Welcome back to MasterChef, everybody.
00:05:08Wow.
00:05:09Right.
00:05:11For all of you, MasterChef has really changed your lives
00:05:16and helped shape who you are today.
00:05:20Because you've all gone on to do extraordinary things,
00:05:24from cookbooks to amazing products, TV shows,
00:05:28and even successful restaurants.
00:05:32But none of you have ever earned the title of MasterChef Australia.
00:05:39This, right here, right now, is your chance to rewrite history.
00:05:56Because you're all standing here, back to win.
00:06:00Woo!
00:06:02Let's get back to that.
00:06:07Declan, where are you, young man?
00:06:08Here.
00:06:09There you go.
00:06:10Here we go.
00:06:11We've heard of you as far back as London, right?
00:06:14Declan's my name, and...
00:06:15Fish is my game.
00:06:20Have you got what it takes this time round to pick up that trophy?
00:06:23Yeah, most definitely.
00:06:24I wouldn't be here if I didn't think I was.
00:06:26And how hungry are you for that?
00:06:27Because we're not messing around here.
00:06:28There's serious stakes for this.
00:06:30I'm starving, mate.
00:06:31More than hungry, I'm starving for it.
00:06:33I'm here to prove to myself that I can do it,
00:06:36and to the rest of Australia.
00:06:38That's what I want to hear.
00:06:40Order.
00:06:41You're used to standing on this side judging MasterChef in Singapore.
00:06:46Shall I join you?
00:06:47LAUGHTER
00:06:48My whole life changed after I went into MasterChef.
00:06:59And I think it's a reminder that this was what I was meant to do.
00:07:05Absolutely.
00:07:06Yeah.
00:07:07To see someone like Audra from 2012,
00:07:10who's gone on to become an amazing judge,
00:07:12an amazing cookbook author,
00:07:14she's achieved so much,
00:07:15and it's testament to just how high the calibre is of this competition.
00:07:21Now, sadly, I'm not sticking around for the entire competition,
00:07:24but the ones that will be here to inspire, motivate,
00:07:31and push you every step of the way are, of course,
00:07:36your incredible judges.
00:07:39Please welcome back Andy.
00:07:42Good points.
00:07:43Woo!
00:07:44Woo!
00:07:45Woo!
00:07:46Woo!
00:07:47Woo!
00:07:48Sofia.
00:07:49Woo!
00:07:52How?
00:07:53And John Christophe Novelli.
00:07:55Woo!
00:07:56Woo!
00:07:57Woo!
00:07:59Woo!
00:08:00Woo!
00:08:01Woo!
00:08:02Woo!
00:08:03Woo!
00:08:04Wowie!
00:08:05Look at this!
00:08:06Woo!
00:08:07Woo!
00:08:08Woo!
00:08:09Woo!
00:08:10Hey, look at this!
00:08:12Are you trying to steal my job or what?
00:08:15I'm just here to make sure you don't f*** it up.
00:08:19I'm going to say something very quickly.
00:08:22Many, many years ago, like 35 years ago,
00:08:24Gordon used to pick me up on his motorbike most of the night for a Chinese.
00:08:29And we both used to be skint, true or not?
00:08:32This is true.
00:08:33And we used to share a bowl of rice in Seoul like two lovers.
00:08:37And you know what?
00:08:39One day he dumped me for David Beckham.
00:08:48It's so good to see your faces.
00:08:51Guys, do you realise what you've done?
00:08:54You have said yes to this wild rollercoaster ride again.
00:09:02Thank you for your courage and for your vulnerability.
00:09:09Righto.
00:09:10You guys know better than anyone just how fast things move in this kitchen, right?
00:09:16So, we're not wasting any time.
00:09:20Tonight is a service challenge.
00:09:23And Gordon Ramsay is going to be running the kitchen.
00:09:31Let's go.
00:09:32Bring it on.
00:09:33We are getting you into three teams.
00:09:35It's game on.
00:09:36Oh.
00:09:37To Pinder.
00:09:38One, two, three.
00:09:39One, two, three.
00:09:40One, two, three.
00:09:41One's over there.
00:09:43Two's in the middle.
00:09:44Three's over there.
00:09:45Let's go.
00:09:46Day one.
00:09:47Doing a service challenge.
00:09:49Oh my gosh.
00:09:50It's about to be brutal.
00:09:53We are not here to play.
00:09:55Righto.
00:09:56We'll get our teams.
00:09:58But.
00:09:59Every team.
00:10:00They need a team captain.
00:10:02And yours.
00:10:05Are about to walk through those doors.
00:10:08What?
00:10:10Really?
00:10:13What do you reckon?
00:10:14Three more contestants.
00:10:16That's right.
00:10:17There's three more cooks joining you.
00:10:20What?
00:10:23Not only are they your captains tonight.
00:10:28They are your biggest competition.
00:10:34Please welcome.
00:10:36MasterChef legend.
00:10:39Callum Ha.
00:10:41Sarah Todd.
00:10:43And Horace Haran.
00:10:46Would you believe it?
00:10:47Look who's walking through those MasterChef doors.
00:10:56Three absolute MasterChef legends.
00:10:59Just when you think you're special, they just bring you back to ground.
00:11:03I'm going to be versing Callum, Sarah and Laura.
00:11:06They are the goats in this kitchen.
00:11:08Yeah, it's crazy.
00:11:09Hey.
00:11:11Are you guys in teams already?
00:11:12Yeah.
00:11:13Oh, amazing.
00:11:14How good?
00:11:15That's your team.
00:11:17Who would have come?
00:11:18I know.
00:11:19Let the games begin.
00:11:21These legends, they're third timers in this kitchen.
00:11:24Oh my God.
00:11:25And not only that, they've all placed second.
00:11:29I'm very good at coming second.
00:11:31I know how to get to the end.
00:11:34I've just got one extra little hurdle.
00:11:37Well, this competition is going to be intense.
00:11:42Only one of you is going to take home $250,000.
00:11:48Hold up that trophy and earn the title of Australia's next MasterChef.
00:11:55I'd like to acknowledge the traditional owners of the land upon which this competition takes place.
00:12:10And pay our respects to the elders past and present.
00:12:13This is a place that has always been rich in food and culture.
00:12:17So, take that as inspiration in this kitchen.
00:12:23Right, all of you, the family reunion is over.
00:12:26Let's get to it, shall we?
00:12:28For today's service, you'll be cooking an incredible two-course menu.
00:12:34An amazing main course, followed by a spectacular dessert.
00:12:39Now, lucky for you, I've chosen two incredible ingredients to be featured across these dishes.
00:12:49It's up to you to decide which ingredient goes into the main course and which ingredient goes into the dessert.
00:12:57Now, trust me, this is one challenge you want to win.
00:13:04The top team tonight will have a unique opportunity to cook for the biggest prize of this entire season.
00:13:12Ooh.
00:13:16Game-changing advantage.
00:13:20And because tonight, we're not just feeding anybody.
00:13:22This is serious. This is back to wing.
00:13:25All of you are going to be responsible for cooking the most incredible dinner for frontline workers.
00:13:34Oh.
00:13:35Cool.
00:13:36Wow.
00:13:37And they deserve nothing short of perfection.
00:13:39Now, it's very near and dear to my heart.
00:13:43Our oldest daughter, Megan, is in the police force.
00:13:47Our son, Jack, is a Royal Marine Commando, protecting and defending the country.
00:13:51We're giving you two hours before service starts.
00:13:56You'll be serving two courses, 60 plates per team, 30 per course.
00:14:03Gordon, any famous harsh words?
00:14:08Give it your all.
00:14:09Understood?
00:14:10Yeah.
00:14:11Understood.
00:14:12Good.
00:14:13Your two hours start now.
00:14:14Let's go.
00:14:15Oh!
00:14:17Captain, captain, captain.
00:14:18Okay.
00:14:19Apron.
00:14:20Apron.
00:14:21Yeah, thanks, Lauren.
00:14:23I like this colour.
00:14:24Alright, let's see this.
00:14:25Let's have a look, guys.
00:14:26Oh!
00:14:27Oh my gosh!
00:14:28Oh my gosh!
00:14:29Okay.
00:14:30Amazing.
00:14:31Corn and carrots.
00:14:32Dessert corn?
00:14:33I think dessert corn.
00:14:34Alright.
00:14:35Sweet corn.
00:14:36I like your style.
00:14:37Sweet corn.
00:14:38I like your style.
00:14:39Sweet corn.
00:14:40Alright, let's talk teams, quickly.
00:14:41Yep.
00:14:42I don't know everyone very well, but I'm going to try.
00:14:43Andre, you're on mains?
00:14:44Sure.
00:14:45Yep.
00:14:46I think you should be on mains.
00:14:47Boys?
00:14:48Mains?
00:14:49Yep.
00:14:50Guys, first impressions.
00:14:51Carrots and corn.
00:14:52Come on.
00:14:53Classics.
00:14:54Not a thank you in the house anyway.
00:14:55Thank you, Chef.
00:14:56Much appreciated.
00:14:57Main course, tell me what we're thinking.
00:14:58Uh, I'm going to try.
00:14:59Oh my gosh.
00:15:00Oh my gosh.
00:15:01Okay, amazing.
00:15:02Corn and carrots.
00:15:03Okay, amazing.
00:15:04Corn and carrots.
00:15:05Dessert corn.
00:15:06I think dessert corn.
00:15:07What are we thinking?
00:15:08Uh, so we're thinking with carrot beef.
00:15:09Right.
00:15:10We're going to get ideally the rump cap if we can.
00:15:12We'll do carrot a couple of expressions.
00:15:14Yeah.
00:15:15We're still, we've only just started planning, Chef.
00:15:16Top sticking, guys.
00:15:17Yes.
00:15:18Lovely.
00:15:19Let's go.
00:15:21So we've got to hero carrots, right?
00:15:22It's got to be prominent on the dish.
00:15:23We've got to use it a couple of ways.
00:15:24Yeah.
00:15:25Carlum's leadership skills are phenomenal.
00:15:28Do we do like macadamia, carrot puree,
00:15:30something along those sort of lines?
00:15:31Yeah.
00:15:32Do we do like a, I don't know,
00:15:33a little pickled carrot as well?
00:15:35You can clearly tell he runs his own restaurant,
00:15:38whereas I've only been out of MasterChef for two years.
00:15:41So, Carlum, tell me what you need me to do.
00:15:44Go for it.
00:15:45Guys, I missed you.
00:15:47Aww.
00:15:48I missed you.
00:15:49The gang's back together.
00:15:50I know.
00:15:51What a way to kick off day one.
00:15:54It's kind of like coming back to school,
00:15:56but we're the teachers, which is pretty cool.
00:15:58Gordon Ramsay in the house.
00:16:00First impression of the two ingredients.
00:16:01Protein, what are you doing?
00:16:02So, protein, we're going to do fish and sort of like the corn chowder,
00:16:06like in a modern way.
00:16:08Yeah.
00:16:09And the captains could not be three better people
00:16:11to lead the first team challenge.
00:16:13Yeah.
00:16:14There's six restaurants between our three captains,
00:16:17which is pretty impressive.
00:16:18If you were Laura, Callum or Sarah,
00:16:20how would you go about leading your group?
00:16:22I'm wondering if you'd lead with a bit of an iron fist
00:16:24or if you'd let everybody play to their strengths.
00:16:26I think you have to take charge from the get-go
00:16:28because if you don't and people start to, like,
00:16:31go in their own lane,
00:16:32I feel like that's when the plan can get confused.
00:16:35So, lay down the law.
00:16:36Exactly.
00:16:37Alright, let's go, let's go, let's go, let's go.
00:16:40Jean-Christophe, if you were one of the leaders,
00:16:42how would you go about it?
00:16:43I will make sure clearly that everyone understands me.
00:16:46And that's the problem.
00:16:47Guys, I've got a little bit of Adelaide gold.
00:16:51Laura, when she popped out of here,
00:16:53she actually went and worked for Andre for a while.
00:16:56Where's Andre?
00:16:58And she's the team captain today.
00:17:00No way, now she's leading Andre.
00:17:02Yeah.
00:17:03That is good.
00:17:04I wonder how either of them feel about that change of dynamic.
00:17:07Get the three things that need to be set on.
00:17:10This, like your set and forget,
00:17:12your three things, and then dress around that.
00:17:14100%.
00:17:15We are doing a corn and milk dessert.
00:17:18So we're going to have like a little roasted corn ice cream.
00:17:21A buttermilk granita.
00:17:22A little cornflake crumble.
00:17:24And then like a really yummy, bitter whole orange cake.
00:17:28I've decided that I'm going to work with the sweet team
00:17:31and I'm going to leave the mains to Andre to sort out.
00:17:34Lots of flat leaf parsley.
00:17:36Yeah.
00:17:37Mustard.
00:17:38Fennel.
00:17:39Garlic.
00:17:40I definitely trust Andre.
00:17:41I know how he works.
00:17:42I think he can really help be that emotional support,
00:17:45almost sous chef role today.
00:17:47Everyone work neat and clean.
00:17:49Andre, you're in charge of that.
00:17:51I am feeling quite anxious at the moment.
00:17:53I'm meant to be on maternity leave
00:17:55and I've just been thrown back into the MasterChef kitchen,
00:17:58into this role, and it's feeling quite daunting.
00:18:01There's lots of new faces,
00:18:02lots of people that I haven't worked with before,
00:18:04but also lots of familiar faces, which is nice,
00:18:06but I am back to win.
00:18:08Yes, I am.
00:18:09Today and every other day in this kitchen.
00:18:11Having fun, Laura?
00:18:12Always.
00:18:14For like the chowder kind of base,
00:18:16we need something carby.
00:18:17I think the fondant potato would be much better.
00:18:19Yeah, yeah.
00:18:20So I reckon you can get onto that.
00:18:21So on our mains,
00:18:22we have Jimmy working on the pom fondant,
00:18:24Jamie working on the kingfish,
00:18:26and we have Schneezana working on the corn chowder.
00:18:29How are you going here?
00:18:31Do you want me to make it like a more stock
00:18:32and then we add the corn for ticking it?
00:18:34Or is that how you want it to do it?
00:18:35Yes.
00:18:36OK, good.
00:18:37Having my own restaurant,
00:18:38what I love to do is really find what people are good at.
00:18:41Giving people the opportunity to shine is key.
00:18:44How do you want the kingfish cooked?
00:18:46If you're happy to do it on the pan
00:18:48and see it get crispy skin,
00:18:51or if you want to just pop it in and confit,
00:18:55you can do that.
00:18:56OK.
00:18:57Skin on, crispy skin.
00:18:58Yes.
00:19:00I put my hand up from the start
00:19:01to do one of the toughest jobs,
00:19:03cook the fish.
00:19:04It gives me an opportunity to show a little bit of technique
00:19:06and try to really impress Gordon and the judges.
00:19:09It feels pretty wild to be back in MasterChef.
00:19:12It's been, you know, nearly 11 years since I've been in the kitchen.
00:19:17Jamie!
00:19:19First time around on MasterChef,
00:19:22I came on with a dream that I'd always wanted to open a restaurant.
00:19:25Thanks, sir.
00:19:26I was 12 the first time I told my mum
00:19:30that I was going to own a venue by the time I'm 30.
00:19:32I signed the lease for my restaurant Alba when I was 30,
00:19:37and it meant everything to me.
00:19:39It was definitely a passion project and something that I loved.
00:19:43It was unofficially my fourth child, I suppose.
00:19:47Five years later, I ended up closing it.
00:19:57Closing the door on Alba was pretty tough.
00:20:00I put everything into it, and it's still raw.
00:20:03Coming back on MasterChef is going to allow me to hopefully move forward.
00:20:14It's still food that drives me,
00:20:16and it's still food that allows me to show love.
00:20:21And it's still food that is my passion.
00:20:25This is almost like a new start point for me.
00:20:30Jamie, why did you choose this fish?
00:20:32Kingfish, big fillets.
00:20:34We can really portion it and make it look pretty,
00:20:36get consistency through timing of cooks,
00:20:38and then get plates out that look similar.
00:20:39Yeah, listen, the main course...
00:20:41..wrestle the kingfish.
00:20:42Yeah, absolutely. So elevate that.
00:20:43Yeah, for sure.
00:20:44Skin on is staying on?
00:20:45Skin's on.
00:20:46Yeah, good. Good, good, good.
00:20:48This kingfish is the central element of this dish.
00:20:51The sauce can be as delicious as we want.
00:20:53If the protein's not perfect,
00:20:55we're not going to win this challenge.
00:20:57I need to make sure this is good
00:20:59to prove to myself that I belong in this industry,
00:21:02I belong in this competition,
00:21:04and closing a restaurant isn't the end of my food dream.
00:21:08It's just the start of another chapter.
00:21:10How's that caramel and glaze tasting, Dash?
00:21:20Yeah, it's really subtle.
00:21:21We're going to need something else to amp it off.
00:21:23OK, get yourself in a minute a juicer.
00:21:24Yeah.
00:21:25Cut off some corn kernels.
00:21:26Yeah.
00:21:27Juice the corn kernels.
00:21:28Yeah.
00:21:29Put the sweet corn juice in to boost the flavour.
00:21:30OK, perfect.
00:21:31As captain today, I'm only as good as the team around me,
00:21:33and when you've got superstars in the dessert space,
00:21:35like Darsh and Roo,
00:21:36I know that the sweet dish is going to be sorted today.
00:21:38And people like Audra,
00:21:39she's gone on to be a judge herself,
00:21:40so she's super experienced.
00:21:41And someone like Ben,
00:21:42who's actually gone on to run his own hospitality business as well,
00:21:44I feel like we've got a really solid team.
00:21:46Callum, give me an insight to what we are doing.
00:21:47So, sweet corn with our sweet.
00:21:48So, we're going to do cute little sweet corn-inspired pavlovas.
00:21:59Carrot with our savoury.
00:22:00We're going to be going beautiful rump cap.
00:22:01We're going to do it on a macadamia carrot puree.
00:22:03We're going to do some beautiful little pickled carrots.
00:22:05And then the carrots.
00:22:06Okay.
00:22:07workshop,
00:22:09We've got a lot of friska pickles,
00:22:11all the same.
00:22:12What we've got done here.
00:22:13We've got a lot of프�klospe,
00:22:14little pickled carrots and then the carrot tops in the chimichurri so three ways protein wise
00:22:18did you grab the rums we did we got the rum caps i think we're going to see them all whole um and
00:22:23then just base them as they're as they're cooking yeah and then carve them to order it's something
00:22:27that seriously needs to rest it's not a strip loin it's not a ribeye it's a rum please just don't
00:22:35leave it too long before we start working with it yeah okay guys thank you good if gordon says it
00:22:40we do it okay i think we all need almost need to get them searing like sooner than later they're
00:22:44pretty even i'll just go like half in like that right and then once we've cooked it we'll cut
00:22:52i'm in charge of the meat today and with this rump it's all about simplicity
00:22:56the entire dish is there to highlight this phenomenal produce you just want to render
00:23:00the fat down on the scale yeah yeah last time i was a master chef my cooking style was a little
00:23:06bit more experimental molecular gastronomy was a thing what's a dish it's a campfire with some beef
00:23:12sous vide rolled in uh charred leek ash absolutely smashing i can't remember we've seen stuff as good
00:23:19as this in this kitchen after being on masterchef a lot of opportunities came my way i was lucky enough
00:23:26to set up a couple of great food businesses have a couple of children however running a kitchen and having
00:23:32young children is not an easy thing to do sometimes you've got to make tough decisions and in the end
00:23:37i decided it made more sense to take a setback from cooking professionally
00:23:42my two little girls are huge master chef fans what would you think if i told you that they asked me
00:23:47to go on it again yeah yeah then after i told them that i was coming back they are almost as excited as
00:23:54as i am by it i think they expect me to win so there's a bit of pressure there
00:24:05fam you got your work cut out for you with them all being so random in size but everyone everyone
00:24:11does be fillet though right like rump cap's kind of cool to do something different hey i'm
00:24:15i'm all about the rum if you can nail the rum cup i'd take the rum cup over a beef fill any day
00:24:19of the week yeah right hi hey how are you you good thanks you good i've got gordon ramsay standing
00:24:30right behind me oh god how scary is that what am i doing with my life right now teams let's hope your
00:24:36menus are locked in you have 19 minutes to go all right team in half an hour gordon's going to come
00:24:44back he wants to taste something let's just make sure we've got a few elements to show him how's
00:24:48your fish portioning yeah yeah like the fish will we'll be good for fish it's all right what's
00:24:55happening here so this is a puree okay thank you it's a green it's a green parsley sauce thank you
00:25:00i trust you laura's given me the reins for the main course we're doing a porchetta roll with a
00:25:08pickled carrot a slaw glazed carrots and a parsley veluté all right oven's on high decided to
00:25:14make three porchetta rolls tonight because it's a great dish to cook in bulk and to slice to order
00:25:21pork one's in i got the timer on fab pork in the oven
00:25:27what's going on so burgundy team captain laura they've chosen the uh porchetta as their main course
00:25:34that's going to be an interesting one because it's all going to come down obviously you want that
00:25:38blistering crackling on the outside which is the hero of the porchetta and their beautiful succulent mate
00:25:45all right second pork's in laws thank you are you having fun andre i actually yeah i can see you're
00:25:51into it po i nearly cried man when you walked in really yeah so i said to po you look really
00:25:58emotional i was trying not to i was like two minutes in i can't cry now i'm sure you can real
00:26:03men cry all the time not two minutes in it is it's setting a standard i'm very emotional today to see po
00:26:11for the first time under the bright lights of the masterchef kitchen after all these years
00:26:16back in season one we're both competitors at the start of our food dreams and careers
00:26:21you might need to put some more layers on there po
00:26:24are you trying to psych me out yeah i'm gonna do another layer yeah
00:26:30and after all these years i'm so proud to see her where she is and where she belongs the queen
00:26:35of australian food after masterchef series one po and i's career split i went on into opening
00:26:43multiple restaurants and venues with about 70 staff the reason why i'm back is because of after all of
00:26:50all of these years i've built these businesses in hospitality and that's taken me away from cooking
00:26:54instead i'm concentrating on numbers business overheads so this allows me to come back to base
00:27:01start cooking again the mains is looking really really good in the oven we're starting on the slaw
00:27:08the velou tape's on we're looking really good we're looking really good i realize now that this is
00:27:14what i'm meant to be doing for the rest of my life so getting back into the kitchen is the start for
00:27:19the rest of my career basically back in the kitchen sarah oh my god the corn chowder it's amazing
00:27:28oh that's yummy do you think so it's perfect yes yeah yeah it's really good behind behind behind i'm
00:27:34loving the vibe of the blue team everyone's working on their own respective element and it feels great
00:27:39how are you going theo yeah good good for dessert we have the pinda making the carrot halva which is the
00:27:45traditional indian dessert that's cooked in ghee sugar and spices i'm just blending this yeah and we're
00:27:52going to pass it through we are elevating the traditional halva we're going to make it into a
00:27:57parfait which will make it a beautiful creamy texture the parfait we need to get on now because otherwise
00:28:02it's not going to set so work really hard on that and i'm working on the rough puff the parfait is
00:28:08going to be silky smooth then you've got the pistachio cream which is also another texture that's
00:28:13smooth so we want that contrast andy good to see you you on the bread section crazy can't he do anything
00:28:20else all eyes are on me for this dessert pio yeah it's a puff pastry right yeah did you know that inside
00:28:28out learning out of france yeah definitely yeah i was known for my bread skills and my pastry skills in
00:28:33season 15. have a go at the bread dude that is next level your pastry is perfect tens tens tens across
00:28:43the board i've got this massive burning desire to open a bakery and always be working with bread and
00:28:49things like that but after the first time on masterchef i went back to working as a sparky just to earn
00:28:57some money so that i could open the bakery but i just felt like i got stuck in that that rhythm of
00:29:04all right this is safe and you know it's easy to earn money but now i feel like the universe is telling
00:29:11me something by giving me this opportunity to be on masterchef again and just go leo what are you doing
00:29:16like stop putting up lights and putting in powerpoints i need to follow this dream if i was to win
00:29:24i'll definitely be opening a bakery like the next day like let's go how long have we got
00:29:34um 75 minutes to go teams okay our guests are arriving shortly 75 minutes to go guys yes all right
00:29:44guys there's 75 minutes to go we've got to push hard now our sources on that's great thank you for
00:29:48getting these seared yeah yeah i know i say 75 minutes but ice cream takes a long time to set in
00:29:56a hot kitchen yeah yeah we're chef and maining up the sweet teams so we're gonna have like a little
00:30:01roasted corn ice cream a buttermilk granita orange cake and then little cornflakes salty crunch
00:30:07sav you got a timer on for crumble uh yeah it's stuck on there let's keep an eye on the crumble make sure it's
00:30:12rotated yeah we're absolutely in for a chance that winning this laura focus on those ice creams we're
00:30:19going to turn the ice it's got to get in the freezer is that ice cream in yet let me check
00:30:23out with sav sav i need this in the freezer in literally five minutes you will not have set ice
00:30:29cream yes chef being a captain is uh an honor but also terrifying because at the end of the day
00:30:36the captain goes down with the ship ice creams are still not in the churners the ice cream is going in
00:30:41now is it cold is it cold yeah is it cold no it's cool three minutes and it needs to go in
00:30:48in the blast three minutes i'm trusting everyone with their own elements and i don't like to hover
00:30:53over people so what is this this here is a parsley volute this is for the base for the pork belly that
00:30:58the pork will go on laura yes chef get a quick taste of that which is a very weird taste but gordon's
00:31:04starting to notice that things are going wrong a bit too much white wine went in it no no no that's
00:31:09well we've been trying to arrest it from this i didn't see i can smell something something's
00:31:18burning something you said something burning oh i look over and gordon's found our cornflake crumble
00:31:27the crumble is burnt it's gone it's burnt it's what happened and i am mortified that he's found this
00:31:34before i have shit for gordon to find this burnt crumble before i do he knows i've had shit come
00:31:43on you gotta you gotta think now you gotta think i just feel like i've lost complete control
00:31:51it's like failing let's be real it's like a complete fail right now
00:31:59so our crumble is burnt come on guys please oh there is a bit going on here isn't there like
00:32:17i saw that whole crumble for the dessert burnt straight in the bin wow really straight in the
00:32:22it's gonna hurt also no ice cream in the churners yet it's almost an hour of ice creams not going
00:32:28in the ice cream churners yes it should not take that long clearly you can see there are some some
00:32:34problems all right i want i feel like there's a lot of things that have contributed to what is
00:32:41happening right now in our team first day jitters it's like a war zone working with new team members
00:32:49laura 30 seconds please wait chef sorry and i'm gonna say me not probably being across everything
00:32:56but this is where you need to divide and conquer you're the captain for a reason yes yeah yeah okay
00:32:59so you have to not fall on the sword no it's not listen you want to win this thing correct there's a
00:33:04life-changing incredible prize for this but captain's need a voice yes the pressure on the team captain
00:33:10is always huge but today on me it's absolutely enormous white wine and then you're going to
00:33:18gradually take it into uh mix it into yeah i've come second twice in this competition
00:33:26i'm back to win for the third time the voice is amazing it's actually hard why is it so hard when
00:33:33you're so successful come on i know it's just it's a lot of different personalities
00:33:36we're going to get out i know i know we're going to get out it it's just a shame but they can't
00:33:41work blind they've got to get close to what they're doing and they've got to be accountable
00:33:44the easiest thing to do right now is just to accept defeat
00:33:51but i feel like i know how to make it to the finale
00:33:55i know how to pivot i know how to take on the challenge of what this master chef kitchen throws at me
00:34:01i am going to turn this around guys can we have a quick team meeting please
00:34:09can i get everyone to stop what they're doing unless it's going to burn and just come here
00:34:12and let's just have a really quick pow wow
00:34:16full attention paul mains team andre sauce where are we at i think he's done that's one taste and
00:34:23seasoning uh your thoughts fantastic porketta where are we at porketta we i'd say we got about 12 minutes on
00:34:29the first one we need to remake a crump i need ice creams on right understood but get organized
00:34:35these firefighters police officers it's a dream come true for them okay so you need to start taking
00:34:39this serious is that understood can i have an answer please yes thank you let's go
00:34:46hands up crew
00:34:57oh my goodness holy moly the dieters are starting to arrive and they are hungry
00:35:03oh wow come on team i think we we sometimes don't realize that as chefs we're not really cooking
00:35:15for us it's not really about us it's about our diners it's about people that we cook for and today
00:35:20it's so much more meaningful hey how we doing hello you know my uncle's a cop and my younger sister's a
00:35:28nurse so i know how hard um they have it my mom's a frontline worker she's a dialysis nurse and i do
00:35:35have a lot of family members that are frontline workers and i'd like to do them proud
00:35:46uh captain sarah i want to see a dish yes before it leaves your pass please yes yeah 15 minutes i want
00:35:53to see a dish it's not a banquet understand that we're not cooking 30 portions sending four at a
00:35:59time it's four at a time seven fours one table of two yes yeah sarah fishes or portions we've decided
00:36:06on two pieces of fish per portion so that every guest gets the same amount of fish and every plate
00:36:11looks the same so i tried to make sure every single portion there's one top line and one of the belly
00:36:15which has a little bit more fat okay i'll get a try we're all good so you've got a twice the jeopardy
00:36:20because you're cooking two pieces for a portion so just be careful and we need help ask for it
00:36:25yes okay before you go down absolutely okay open up yes not not uh not planning on going down cooking
00:36:3060 pieces of fish is going to be a mammoth task but i'm confident i'm going to be able to get it done
00:36:35and make sure that every guest walks out happy so you're going to sear the fish and just finish
00:36:40it with a little bit of lemon and then plating so we've got the chowder base we've got our fondant
00:36:45potatoes and then a beautiful tempering on top just to bring it together and that's it for the
00:36:50main sarah i just want you running a restaurant for 30 covers yes your way let's go done audra
00:36:57i need you up here ready to plate okay chef all right chefs let's go service is about to start
00:37:02time is moving very quickly indeed but we've got a great team and i think things are coming out pretty
00:37:07smooth the beef look fantastic so far thank you chef some of the irregular sizes unfortunately so it's
00:37:13uh i'm sorry i did not understand anything you just said they're no no they speak slowly they're
00:37:18irregular sizes so they're not all even so it's a little bit complicated we're just trying to make
00:37:21them all perfect thank you thank you to allow me to understand it's my pleasure john christian
00:37:30the beef's been cooking about two hours almost to be honest with you it's been on and off on and off
00:37:33on and off so we've crissed up the outside and now we're letting it rest through so it should be just
00:37:37cooked in the middle for our main today we are serving a beef rump cap with a carrot macadamia
00:37:42puree pickled carrots and a carrot top chimichurri the carrot is beautiful oh beef please can we get
00:37:48a cut a little slice of beef yeah a portion just one sunny portion while we go figure out how you're
00:37:53getting your three portions right let's go gordon ramsay has the highest standards of any chef so we don't
00:38:01have room for any errors let's go to plate our main course today we're going to start with that
00:38:05carrot and macadamia puree it's really sweet and kind of rosy from the carrots and don't slice any
00:38:09more beef just yet yeah i'm not i'm not the wagyu rump that's going to go on next i need to see a
00:38:14plate let's go and then we've got carrot top chimichurri that's going to sort of mellow the whole
00:38:18thing out because a lot of richness going on this dish so that herbiness a little bit of chili
00:38:22is going to be just the kick it needs and then to finish off those pickled carrots it's looking great
00:38:27matty can i get the jus we've got now mate just as it is as it is chef i feel so proud of this
00:38:30team for a bunch of people that have never cooked together before today i just don't think we could
00:38:34have done any better puree delicious chimichurri delicious the picking is fine i pull that back
00:38:43like that that is raw in there uh i feel it we're going to get away with a strip we'll get away with but
00:38:53not okay them tonight the firefighters police officers they're not going to have that raw
00:39:14we've got a chance of winning this but the beef has got to be cooked yes ship take control let's go
00:39:19i've spent two hours cooking this beef and to not have it cooked to gordon's liking is
00:39:23absolutely heartbreaking at this point um is your vision of this to finish in the oven yeah we've
00:39:29got 10 minutes before service starts so we make a quick decision let's put the biggest ones in one
00:39:33tray and the other ones in the other because the biggest bits are going to need a little bit longer
00:39:35aren't they yeah we're going to throw the beef into the oven and try to get a couple more degrees of
00:39:39heat into it so probably another five to eight degrees chef yeah but we've got very little time left
00:39:44so we're going to have to nail this 10 minutes guys yes yes yes yes 10 minutes what's happening with
00:39:50the pork in the oven pork let's pull it they need to come out and they need to rest i'll get it out
00:39:54i'll get them out later so what's that for steph um this is for the coleslaw the coleslaw good yeah
00:39:58it's a bit of a pomegranate mustardy kind of thingy bobby watson let's stop darling stop oh thank
00:40:04you let's go how's my mane looking honey maple carrots are done our slaw's nearly done yep slaw steph's
00:40:10making a dressing i don't want it to be a pub slaw i want it to be really fresh we have carving station ready to
00:40:16go carving station's ready we're looking really good team's working beautifully well we've found
00:40:20our feet and rhythm so it's it's looking good three four five six seven eight nine ten we've got
00:40:26heaps yeah we've got heaps the porchetta comes out of the oven
00:40:32i reckon that's perfect and it looks beautiful the idea of cooking porchetta rolls and cutting them up
00:40:38into individual portions just before service has paid off nice pieces these fantastic gordon can we
00:40:48borrow you what's going on uh laura yeah she's uh i think she's letting andre run away with that uh
00:40:55main course with that porchetta i think her team's running her rather than her running her team
00:40:59andre can i borrow you yes is this what we're vibing and then score yeah and then pickles yeah and a
00:41:05little sauce on the outside yeah slow gentle thank you blue team sarah yeah so they're doing an
00:41:11elevated corn chowder the only team that's used corn for their main how long on the fish two minute
00:41:18ship kingfish you know is a staple here yeah but as opposed to one piece of kingfish they're doing two
00:41:22per portion so twice the jeopardy there if one's a bit under he'll cruise the flyer and callum is
00:41:28definitely definitely stepping up and running his team they've chosen the carrot three ways okay that
00:41:33chimichurri with the carrot tops uh that looks good my big worry is that rump that rump of beef
00:41:38and gets this right the main course it could be a showstopper it's close but it just needs a little
00:41:42boost hands up everybody we need plates leaving the pass in one minute rest and quality okay every dish
00:41:57restaurant quality all right chefs let's go ready come on guys let's do this what's it sitting at
00:42:03chef 50 sacks great get it if it's out of the pan now please mate we've popped the rump cap into the
00:42:09oven for just a few minutes without this beef being perfect we don't have a dish
00:42:13carving the beef now i could not be happier it looked brilliant yeah the beef looks beautiful oh it
00:42:21looks awesome beef looks amazing guys doing a great job great work great work ben here we go everybody
00:42:28eight
00:42:30ten nine nine eight seven oh my god this is crazy five four i need pork three
00:42:43resume spoons two one
00:42:49come on come on come on come on restaurant style guys here we go let's go first four beef let's go okay let's go
00:42:56i'll do the puree okay okay okay i'll put meat and then chimichurri let's go lovely really consistent
00:43:06each one the same guys yeah yeah you're going to do carrots yep four beautiful plates at a time that's
00:43:14all we need beautiful service service please let's go team good very nice uh callum next four let's go
00:43:24thank you chef the beef the beef came right down to the wire and it's uh it was so close but i think
00:43:29we just nailed it in the end i hope that my beef is going to win it for our team
00:43:41what a way to start we have the highest caliber of cooks we've ever had
00:43:45in this kitchen and the competition is fierce right i think they're all looking around each other yeah how
00:43:51do i get to walk out of here with my chest pushed out going we won the first challenge with gordon
00:43:56ramsey in the house you've got to keep that door closed my man you've got to get in and out there
00:44:00that's it it is pretty special to watch gordon in motion and because of him being here i really do
00:44:06feel like the food is going to come out beautifully beef cooked beautifully try and keep it just a little
00:44:10bit more central yes go go a little bit less on the next one thank you service please let's go thank
00:44:14you very much oh yeah thank you thank you thank you so much that looks awesome
00:44:30this is green team maine and it's beef rump cap carrot three ways i love the colors it's very well
00:44:48proportioned and most importantly this look very appetizing yeah i love it already let's dive in
00:45:00oh god like butter wow
00:45:22oh
00:45:31i am loving this right
00:45:36this is like beautiful textures beautiful colors stunning flavors like everywhere that you put your knife
00:45:48and forth everything is just peaking with flavor the seasoning is on point i am loving this dish
00:45:58i've got to give ben a shout out for cooking that rump cat looking good guys yes looking great
00:46:05that was so inconsistent the pieces it could have gone horribly wrong but if i look around
00:46:11everyone is blushing medium rare that is absolutely money and not easy to do
00:46:17as soon as the dish landed i wanted to dive in the colors are so inviting and when you dive in everything
00:46:25has been executed so well and what i love about it is the balance there was such a lovely amount of acidity
00:46:33heat and there's actually a fair bit of garlic in that chimichurri but it works so well with the richness of
00:46:39that rump cap i love this dish it is not a surprise to me at all service please that callum has such
00:46:46successful restaurants south australia because this this just feels like a culmination of all of his
00:46:52experience and his leadership on a plate what job if i was on my own i'll be digging that plate
00:47:00if it's good it's good yeah
00:47:05there we're ready to go yeah oh yeah that's gonna be beautiful this is out yeah okay this is it
00:47:14our first dish of the competition we have to get this thing going i love that i love the curry leaf
00:47:22i love that yes popcorn on top that looks amazing right uh sarah describe the dish please so basically
00:47:31it is the corn chowder then we've got the palm fondant the fish the clams and some popcorn
00:47:36so the um sauce tastes good fondness are proper now where they are and who cooked the fish me
00:47:47raw fish ice cold raw fish oh my god the first piece of kingfish was served raw come on blue team
00:47:56my first chance to impress him gone may as well go to nobu and serve it sushi is this our best
00:48:03no sir come on guys come on jesus christ
00:48:20who cooked the fish me raw fish ice cold raw fish oh my god
00:48:27may as well go to nobu and serve it sushi the first piece of kingfish was served raw help me
00:48:34out please jamie the job's hard enough okay yes chef please as much as corn's the hero if i don't cook
00:48:41this fish perfectly we won't win the challenge so let's just nail the cook them please if you check
00:48:47and you check she's not going to be left in the ship okay look we're a team right yes chef okay we go
00:48:52up together we go down together yes but give me all you got yes and look at me get your head off
00:48:56yeah yeah let's go i got this i got it i need four more pork in one minute please i need four hot plates
00:49:02in one minute please hey guys laura's talking no one's answering her come on come on guys hey guys yes
00:49:08chef yes come on guys yeah so choose the four of the best ones man right yeah yeah this is the first
00:49:14dish i've done in 16 years in the masterchef kitchen is the pork seasoned pork seasoned yes thank you it feels
00:49:20refreshing to clear out the cobwebs of the first cook that's it left left right right let's go
00:49:26three carrots per plate more more okay it's gonna be more it's gonna be a big a big high mound
00:49:33just less sauce because it's all starting to go everywhere you see what i'm saying it's a little
00:49:36puddle but in the chaos of this cook more height tim no one's actually tried this dish in its complete
00:49:42entirety let's go guys service please happy with that laura uh yep all we can do is hope it's good
00:49:52and pray that the judges like it let's go plates go pick up let's go
00:49:56thank you thank you so much thank you okay interesting
00:50:11that is big very interesting i hope you guys are hungry i know burgundy team porketta glazed
00:50:21carrot brandy ju and a lot of other things i think i can see like some sort of parsley
00:50:29thing going on a small blue tape called carrots there's a lot
00:50:51it feels like everything has been quite rushed wait let's get these out of the way first service
00:51:04please guys we're crossing over each other come on let's go stay unified stop stop stop i can feel
00:51:08there's distraction in the kitchen there's clearly a lack of definition you're happy boss this is hard
00:51:15you're taking the responsibility first day you don't know everyone as well it's hard isn't it i feel
00:51:21like this tastes like many people going their separate ways and making elements and then they've
00:51:27just bunged it together this needs like seven layers off there is so much going on and nothing is allowed
00:51:36to shine service please service please doing a great job team and let's just yeah try and be methodical
00:51:46team let's follow one after the other it's not a race can you get a temperature probe 44 46. yeah that's
00:51:53perfect yeah that's 48. yeah service next round every piece of fish that comes my way i'm double checking
00:52:02to make sure it's cooked perfectly i cook you double check but it only takes one piece of fish
00:52:08to be over or undercooked and then we have no chance of winning this challenge sarah we good
00:52:14have they brought it back up yes good to go hey blue team do you want to win this yes come on then
00:52:23here we go oh
00:52:24so we've got the blue team's main here seared kingfish with corn chowder and lots of other
00:52:37little bits there as well i'm intrigued should we give it a go
00:52:54my fish is a little inconsistent
00:53:17i've got my belly piece which is absolutely perfect but my loin piece
00:53:21is a touch over which is a shame i mean that's a risky run when you try and cook
00:53:27what 60 pieces of fish two per person but flavor wise there's a lot going on here
00:53:34and i think this is classic sarah right being able to have like this amalgamation of a couple of
00:53:41cultures and just that little spread and that little sprinkle of indian spices over the top
00:53:47by the tempering with the mustard seeds and the frying of the curry leaves it just really interests
00:53:52me i know we started slow but we're gonna finish strong i don't want to hear you come on yeah all
00:53:56right let's do this let's go i love the way the dish looked and my fish was cooked really beautifully
00:54:04the skin was crispy and the flesh just flaked apart and seasoning is perfection first i would like to
00:54:13congratulate them for daring to try to use corn in the main course with fish and with a shoulder
00:54:23and i'm actually quite impressed because this is absolutely delicious well done
00:54:29happy yeah thank you four working last two going in now halfway guys yes halfway yes yes chef let's
00:54:39start thinking about the dessert yes sir all right final four pork ready plates are hot you chuck them
00:54:46down there's only a few more plates to go up for mains so it's time to regroup and focus on our dessert
00:54:52are those ice creams set they're set the ice cream's going to be good the granita's going to be good
00:54:57we're definitely taking a risk with this dessert conceptually it's something new it's something
00:55:02different there's lots of elements laura we can start desserts please hey guys can we go on desserts
00:55:07please they're waiting let's go then four more time yes chef so the cake needs to be the vessel for the
00:55:14ice cream to sit on the key to this dessert is balance it's as simple as that so the bitter cake the
00:55:19salty crumb and the freshness of the granita like everything has got a place in this dessert load
00:55:25that granita on make it snow oh my goodness hold on just guys just stop just a touch less granita please
00:55:32i'm just trying to gain a bit of control and make sure they know that they're being led and hopefully
00:55:37i'm leading them in the right direction to a win here guys that's way too much cake that's like four
00:55:42times the amount that we originally put on but it's so hard guys i just want them all
00:55:49to be exactly the same it's like having seven children i've got one and that's hard enough
00:55:55service please i love this place it's amazing i think it's um maybe a really good wake-up call
00:56:00that this is not as easy as i thought it was going to be
00:56:02oh okay i think we're all going to be surprised because this one is just named corn and milk
00:56:20oh
00:56:25yeah i want to unbury it
00:56:34whoa
00:56:48oh
00:57:04whoa
00:57:08whoa
00:57:10i just felt like it didn't come together at all for me
00:57:14i found that the green eater really jarring like it was just way too sharp for me
00:57:19and the cake was a bit too bitter so there was just like intense bitterness intense sourness
00:57:25i found all the flavors quite incompatible and i did feel like their mains it felt a little bit
00:57:34like they struggled i can see the struggle but i did really like the corn ice cream and the flavor
00:57:39and the fact that it was a bit salty ice cream please four portions yes ice cream ready the thing
00:57:44i like most about this dessert is the intensity of the corn flavor in the ice cream and i think
00:57:50even just the the orange cake with with all that grind and skins in it that bitterness would have
00:57:56gone really nicely with just the ice cream the granite is really interesting because i think it would
00:58:01be a great element on another dessert i don't think it works here you know why we'd call it confusing
00:58:07you i would agree with that i get what's going on here like you know you got sweet corn ice cream
00:58:17you've got sour buttermilk granita like you've got a salty crumb you got a bitter cake in theory
00:58:25it should all work but the balance is just way out of whack here yeah and unfortunately it just
00:58:29hasn't worked with this one i think it's clear after this tasting laura's team they are out of the
00:58:35running and this is really going to come down to what sarah's team and callum's team bring us for
00:58:39their desserts i think we're on the same page i agree all right last two all right well done guys
00:58:52let's bring it home whilst i'm really chuffed with this main course i now need to divert my attention
00:58:57to this dessert because the dishes are equal weighting from the judges so it's really important that we
00:59:01know not just the savory but the sweet as well spotless yes yes yes chef if this is how you run
00:59:06your restaurant yeah i can't wait to make a reservation thank you chef um how are we doing
00:59:09with the dessert with the ice cream make sure it doesn't melt yeah so we're pre-quirling onto
00:59:13frozen cold trays just so they can sit slightly so they don't melt too quick yeah good finish strong
00:59:17shall we guys let's go all right guys let's get rocking and rolling i really want to win this first
00:59:21challenge for me for the whole team on the first day of the competition there couldn't be more at stake
00:59:26okay chefs are the pavlovas all out yes chef do we have corn ice cream quenelle we are halfway halfway
00:59:34beautiful the dessert today we're going to be making a kind of aussie classic a sweet corn ice
00:59:38cream a pavlova it's going to have a popcorn crumble fresh mango and passion fruit curd the popcorn
00:59:43crumble yeah what temperature is it right now uh it's room temperature right just just chuck it in the
00:59:48chuck it in the fridge or freezer just for a few minutes yeah we've got to make sure we don't melt
00:59:51this ice cream okay okay we've got all the pieces of the puzzle we just have to come up with how to
00:59:56plate this dessert now ice cold plates let's go just grab four hour game let's go in the middle
01:00:00so we can work together that's it two plates and two plates let's go left left right right so we
01:00:05don't keep on moving stuff there you go okay oops yeah perfect last four hi the main was a real
01:00:13struggle but i feel like the result was incredible let's start thinking about the dessert yes yes if we
01:00:18can nail this dessert i think we can take this out we'll do a test plating yeah yeah okay cool for our
01:00:24dessert we are doing a carrot halva parfait so the carrot halva is like i make it all the time at home
01:00:31i make it for my family so i'm hoping that that flavor is going to come straight through the parfait
01:00:35yeah that one there yeah so then can i have the pastry i think that the flavors in these dishes
01:00:43definitely show a little bit of me and you know also the other contestants i wanted debinder to pull out
01:00:49a dessert that really speaks of her behind behind behind also i really wanted theo to do his thing and
01:00:55pull out a really beautiful pastry one pastry theo i pull out the rough puff pastry so we got the parfait
01:01:02dessert yeah okay and it's not how i envisioned
01:01:07it needs to be light and airy lots of layers but it's not thin and crispy it's quite thick and solid
01:01:18and it's quite brown yeah what's this bit on top there this is um the pastry well they've done that
01:01:26i've spent hours making this element and it's the only thing i've done pretty much all day and now
01:01:30it looks like a hockey puck instead of a beautiful shard what a shame i think the puff pastry needs to
01:01:37be cut through with a spoon not hammer through yeah with a chisel it's not the way i wanted to start
01:01:41my masterchef journey jesus
01:01:45which fan favorite will lift the masterchef trophy watch every mouth-watering episode on 10 play
01:02:08the puff pastry needs to be cut through with a spoon not hammer through yeah with a chisel
01:02:13the crucial element of this dessert hasn't quite worked out everyone needs to be in sync with what
01:02:18you want yeah okay there's elements here but it needs to be brought together now and you're the
01:02:22captain you're the only one who can do it got it let's go we need to completely rethink the plating
01:02:29um the pastry is the only textural element on the plate we cannot leave this off it's too late to
01:02:37make the puff pastry from scratch i need to get creative thank you because the puff pastry is so
01:02:42thick we need to play around with the plating of it a little bit okay so i feel like if we actually
01:02:48have the parfait in the center and we just crumble up and make it a bit more like a flaky pastry around
01:02:52the outside so make a crumb out of the puff pastry okay we can put on the garnish around the outside like
01:02:58neatly because of the new way we're plating the pastry we need to adjust how much of each element goes
01:03:05onto the plate the pistachio cream we're doing like four dollops on top of the crumb i think just
01:03:09do three dollops of the pistachio yep so we're going in with three dollops of the pistachio cream
01:03:15four dollops of the carrot gel more of a blob oh yeah let's keep that consistent and all of the
01:03:22other ingredients scattered around and you're doing sultanas and carrots so that the plate looks full
01:03:28and that with each spoonful you get the correct proportions of all the elements oh i'm proud of you
01:03:34team look at this so great look at this well done sarah no it's what me everyone has pulled it together
01:03:41i definitely feel like we're in with a chance here sarah happy with that the look visually
01:03:45it looks beautiful yeah we love her service please let's go four more now yes wait sir
01:03:50oh that's gorgeous that looks gorgeous thank you it's really beautiful
01:04:04what do we got blue team carrot halva parfait okay
01:04:20i've eaten this dish in regional indian restaurants and it's this lovely texture
01:04:46which the blue team has made into a parfait and that's genius so when i bit into it and it wasn't
01:04:53overly sweet it had that thickness and that solidity to it like a parfait does i just thought it was a
01:04:59beautiful modern interpretation of a traditional dish plus that pastry though it wasn't a shard as expected
01:05:07added this crumbly buttery texture which i think elevated the dish let's go
01:05:12i thought it looked absolutely beautiful i love the colors and the composition very very pretty
01:05:21i love the flavor of the parfait and i thought the parfait and the pistachio went really well together
01:05:28that beautiful floral cardamom and i think it's a concept that turned into something really beautiful
01:05:33it looked a million bucks i'm loving the balance i'm loving the textures i'm loving the colors
01:05:40well played yeah that's it that's it come on finish strong all right chefs let's go right now let's go
01:05:47for the win today it all comes down to this dessert brew you good okay yeah good yeah excellent
01:05:56so we've got to try and figure out a way to elevate this dish to the next level
01:05:59and so what's your vision with the pavlova we're going to like grate the little tips and then it sits
01:06:03like that and then we fill it up love it yeah brew has had a great idea to flip the meringue upside down
01:06:10doing a great job team i'm so happy with them we've shaved them down so we can effectively use them like a
01:06:14little open bowl on the plate these look absolutely beautiful and we're going to glue them down with
01:06:20some of that lovely passion fruit curve that's going to hold them in place oh my gosh i love this
01:06:25and then all the goodies are going in we've got popcorn we got fresh mango and of course that
01:06:31beautiful quenelle of sweet corn ice cream happy with that callum yes i think you should be beautiful
01:06:35chef yeah these meringues are the sexiest thing i've ever seen service please four more plates please guys
01:06:42i love the look of our dessert but looking across at sarah's team oh that's great their dessert is
01:06:48looking so beautiful and intricate blue team let's finish strong come on let's go one more four let's
01:06:53go last four i know that our dessert is just as good but i just hope the judges think it's even better
01:06:59four more plates please guys oh hello clever i'm loving the look of that okay so this is green dessert sweet
01:07:12corn pavlova that looks so good that looks amazing i'm diving in yeah let's do it i'm excited
01:07:29it is absolutely
01:07:57delicious oh we love it what job our things have nailed it the dish look very very attractive very
01:08:10pretty very miniature i noticed very quickly some elements were a little bit too sweet
01:08:16but then beyond the sharpness of the passion fruit the citrus the mango oh it's an envelope of flavors
01:08:26textures i loved it presentation a plus 10 out of 10 so clever to invert the molds make those
01:08:36meringues so that they're little walls and then actually fasten it to the plate so that it stays there
01:08:42with the passion fruit and lime curd as well for me it's perfect i felt like every single element on
01:08:48this played its role perfectly none better than that corn ice cream which just was like the anchor to
01:08:56absolutely everything on this dish all it's there to do is just pull back on like passion fruit mango
01:09:06for me i thought it just balanced the whole dish final two yes yeah you go dra go dra great job
01:09:16yeah all of you well done well done there's only one winning team today there's a massive prize up for grab
01:09:24thank you thank you i just hope that the green team has done enough
01:09:28first off all three teams did exceptionally well i mean you all had bumps in the road you all overcame
01:09:46those bumps i'll be honest come up with two incredible dishes like that in that short period of time
01:09:52with a carrot and corn it's bloody hard random choice you did yourselves proud policy well done all three
01:09:59teams thank you
01:10:08we know you all wanted to start this competition off with a win
01:10:12it's what you came back to do but there was one team that served up not one but two back-to-back bangers
01:10:21the winning team is
01:10:27the green team
01:10:42callum you steered that ship like a true captain how are you feeling uh so elated i forgot just
01:10:49the adrenaline of this kitchen like that's such a genuine reaction i feel so um chuffed with how these
01:10:54guys went tonight
01:10:58green team tomorrow the eight of you cook for a prize everyone is going to want to get their hands on
01:11:04and this guy here will be back to set one hell of a challenge
01:11:14here we go this season on masterchef australia are we ready let's go gordon is just getting started
01:11:23oh m f g and please welcome the one the only peter gilmore the superstar guests keep on coming
01:11:36ready for this one
01:11:48with our incredible judges this is the thousand cut tofu flour oh my god that is my salt baked mud crab
01:12:01with comfy garlic butter oh my god jean-christophe the man is a genius
01:12:09i get asked a lot what australian food actually is and it's dishes like this that puts australia
01:12:17on the world stage because at the end of the day wow holy holy