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00:00:00Oh wow! This is amazing. Wow. It's a bit magical eh? Funny.
00:00:18Masterchef changed my life. I've come back to push myself to new limits. I'm laser focused
00:00:25on holding up that trophy and I'm back to win. Look how lush it is. It's never been the
00:00:33right 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!
00:00:52As soon as you walk into the Masterchef kitchen. Ten minutes to go.
00:01:00It is so exhilarating. That'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. I've co-opened two restaurants now.
00:01:18I've hosted my own cooking shows. I've done Masterchef twice and I've come second twice.
00:01:26You've had 18 year old first moved out of home version of me. To cook off this at 18 is really,
00:01:32you know, it's amazing. We haven't got an Italian name on that trophy. Cook like this and you will be
00:01:39the first. Thank you. Service please. You've had a business owner version. I've watched you come a long way.
00:01:46You left this kitchen the first time and you came into my kitchen. I've got to say
00:01:51the person you were then compared to the person you are now is night and day.
00:01:56And now you've got the mum version. This is the third chapter of my Masterchef story.
00:02:08This time I'm competing for my daughter Florence. I want to make her proud and show her that it's
00:02:15never too late. You can win third time. My life has changed a lot since I first did Masterchef in
00:02:27season two. Absolutely drop dead gorgeous. It's brilliant. Put it there. Seriously. Good job.
00:02:36I was the youngest contestant. I was 18. Not long ago you were a kitchen hand washing pots and pans.
00:02:42You are a champion. Well done today mate. Now I feel like I learned a heck of a lot and I
00:02:47realised cooking is what I want to do for a living. So I've competed twice. I've gotten pretty close to
00:02:56winning Masterchef but to be here right at the end and be holding that trophy it would feel like I've
00:03:02just finished what I started. And 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.
00:03:12Game face. Yeah. When I first stepped into the Masterchef kitchen in season six I was such a baby
00:03:21in the industry. You know I'd never cooked anything professionally. You're cooking with an experience
00:03:27that is far beyond your years. Looks absolutely beautiful. That is delicious, delicious, delicious,
00:03:35delicious. I got out of the competition and just hit the ground running and eight years later
00:03:44I came back and I missed out to Billy and came second.
00:03:50I was totally devastated missing out on winning. So I'm back to win. Three of our toughest contestants are back.
00:04:04Taking on 21 of the best returning cooks we have ever seen. They are all here with one goal.
00:04:16They want that title. Who will win the Masterchef crown?
00:04:32Oh my god. Oh my god. Oh my god. No way. That's huge. He's beautiful.
00:04:48Oh my god. Wait a minute. That's Gordon Ramsay. Like.
00:04:54Ah! Good evening everybody. I'm Gordon Ramsay. Welcome back to Masterchef everybody.
00:05:08Wow. Right.
00:05:11For all of you, Masterchef has really changed your lives.
00:05:14And helped shape who you are today. Because you've all gone on to do extraordinary things.
00:05:23From cookbooks, to amazing products, TV shows, and even successful restaurants.
00:05:32But none of you have ever earned the title of Masterchef Australia.
00:05:40This right here, right now, is your chance to rewrite history.
00:05:56Because you're all standing here, back to win.
00:06:00Let's go, Declan.
00:06:07Declan, where are you, young man? There you go.
00:06:09Here we go. We've heard of you as far back as London, right?
00:06:14Declan's my name and... Fish is my game.
00:06:20Have you got it takes this time round to pick up that trophy?
00:06:23Yeah, most definitely. I wouldn't be here if I didn't think I was.
00:06:26And how hungry are you for that? Because we're not messing around here. There's serious stakes for this.
00:06:30I'm starving, mate. More than hungry, I'm starving for it.
00:06:33I'm here to prove to myself that I can do it, and to the rest of Australia.
00:06:37That's what I want to hear.
00:06:40Order.
00:06:42You're used to standing on this side, judging Masterchef in Singapore.
00:06:46Shall I join you?
00:06:47My whole life changed after I went into Masterchef.
00:06:58And I think it's a reminder...
00:07:02..that this was what I was meant to do.
00:07:04Absolutely. Yeah.
00:07:07To see someone like Audra from 2012,
00:07:10who's gone on to become an amazing judge, an amazing cookbook author,
00:07:14she's achieved so much, and 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, your incredible judges.
00:07:37Please, welcome back, Andy.
00:07:48Sophia.
00:07:52Paul.
00:07:56And John Christophe Novelli.
00:08:04My brother from the different.
00:08:05Wowie. 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 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 skinned, true or not?
00:08:31This is true.
00:08:32And we used to share a bowl of rice in Seoul, like two lovers.
00:08:37And you know what?
00:08:39One day, it dumped me.
00:08:41For David Beckham.
00:08:42It's so good to see your faces.
00:08:51Guys, do you realise what you've done?
00:08:54You have said yes to this wild rollercoaster ride again.
00:08:59Thank you for your courage and for your vulnerability.
00:09:06Righto, you guys know better than anyone just how fast things move in this kitchen, right?
00:09:16So, I'm not wasting any time.
00:09:19And Gordon Ramsay is going to be running the kitchen.
00:09:29Let's go.
00:09:31Bring it on.
00:09:32We are getting into three teams.
00:09:34It's game on.
00:09:35Oh.
00:09:36To Pinder.
00:09:38One, two, three.
00:09:39One, two, three.
00:09:40One, two, three.
00:09:42One's over there.
00:09:43Two's in the middle.
00:09:44Three's over there.
00:09:44Let's go.
00:09:45Day one, doing a service challenge.
00:09:48Oh, my gosh.
00:09:50It's about to be brutal.
00:09:52We are not here to play.
00:09:56Righto.
00:09:57We'll get our teams.
00:09:58But every team, they need a team captain.
00:10:03And yours are about to walk through those doors.
00:10:12Really?
00:10:13Who do you reckon?
00:10:15Three more contestants.
00:10:16That's right.
00:10:18There's three more cooks joining you.
00:10:20What?
00:10:23Not only are they your captains tonight,
00:10:28they are your biggest competition.
00:10:34Please welcome MasterChef legend,
00:10:39Callum Haar, Sarah Todd, and Laura Shara.
00:10:52Would you believe it?
00:10:54Look who's walking through those MasterChef doors.
00:10:57Three absolute MasterChef legends.
00:10:59Just when you think you're special,
00:11:01they 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, hey.
00:11:12You guys in teams already?
00:11:13Yeah.
00:11:13Oh, amazing.
00:11:15That's your teams.
00:11:17Who would have fun?
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.
00:11:33I know how to get to the end.
00:11:34I've just got one extra little hurdle.
00:11:36Well, this competition is going to be intense.
00:11:42Only one of you is going to take home $250,000.
00:11:48Hold up that trophy
00:11:51and earn the title of Australia's next MasterChef.
00:11:55I'd like to acknowledge the traditional owners of the land
00:12:07upon which this competition takes place
00:12:09and 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,
00:12:24the family reunion is over.
00:12:27Let's get to it, shall we?
00:12:29For today's service,
00:12:31you'll be cooking an incredible two-course menu,
00:12:34an amazing main course,
00:12:36followed by a spectacular dessert.
00:12:40Now, lucky for you,
00:12:41I've chosen two incredible ingredients
00:12:44to be featured across these dishes.
00:12:49It's up to you to decide which ingredient
00:12:52goes into the main course and which ingredient goes into the dessert.
00:12:58Now, trust me.
00:13:01This is one challenge you want to win.
00:13:03The top team tonight will have a unique opportunity to cook for the biggest prize of this entire season.
00:13:12Ooh.
00:13:16Game-changing advantage.
00:13:17And because tonight we're not just feeding anybody.
00:13:23This is serious.
00:13:23This is back to wing.
00:13:24All of you are going to be responsible for cooking the most incredible dinner
00:13:30for front-line workers.
00:13:33And they deserve nothing short of perfection.
00:13:40Now, it's very near and dear to my heart.
00:13:42Our oldest daughter Megan is in the police force.
00:13:46Our son Jack is a Royal Marine Commando, protecting and defending the country.
00:13:53We're giving you two hours before service starts.
00:13:56You'll be serving two courses, 60 plates per team,
00:14:0030 per course.
00:14:05Gordon, any famous harsh words?
00:14:11Give it your all.
00:14:12Understood?
00:14:12Yeah.
00:14:13Understood.
00:14:13Yes.
00:14:14Good.
00:14:15Your two hours start now.
00:14:17Let's go.
00:14:18Captain, captain, captain.
00:14:26Apron.
00:14:27Apron.
00:14:28Yeah.
00:14:29Thanks, Laura.
00:14:30I like this colour.
00:14:31All right, let's see this.
00:14:32Let's have a look, guys.
00:14:35Oh, my gosh.
00:14:37Oh, my gosh.
00:14:38Okay.
00:14:39Amazing.
00:14:40Corn and carrots.
00:14:40Dessert corn?
00:14:42I think dessert corn.
00:14:43All right.
00:14:43All right, sweet corn.
00:14:44I like your lucky style.
00:14:46Sweet corn.
00:14:47All right, let's talk teams quickly.
00:14:49Yep.
00:14:49I'm just going to...
00:14:50I don't know everyone very well, but I'm going to try.
00:14:52Andre, you're on mains?
00:14:54Sure.
00:14:54Yep, I think you should be on mains.
00:14:55Boys?
00:14:56Mains?
00:14:56Yep.
00:14:57Yeah, mains.
00:14:57Yeah.
00:14:58Guys, first impressions.
00:15:00Carrots and corn.
00:15:01Come on.
00:15:01Classics.
00:15:02Not a thank you in the house anyway.
00:15:03Thank you, Chef.
00:15:04Much appreciated.
00:15:06Main course, tell me what we're thinking.
00:15:07So we're thinking with carrot beef.
00:15:09Right.
00:15:09We're going to get ideally the rump cap if we can.
00:15:12We'll do carrot a couple of expressions.
00:15:14We're still...
00:15:15We've only just started planning, Chef, so...
00:15:16Clock's ticking, guys, yes?
00:15:17Lovely.
00:15:18Let's go.
00:15:19So we've got to hero carrots, right?
00:15:20It's got to be prominent on the dish.
00:15:21We've got to use it a couple of ways.
00:15:23Yeah.
00:15:23Carlum's leadership skills are phenomenal.
00:15:27Do we do, like, macadamia, carrot puree,
00:15:30something along those lines?
00:15:30Yeah.
00:15:31Do we do, like, a little pickled carrot as well?
00:15:34You can clearly tell he runs his own restaurant,
00:15:37whereas I've only been out of MasterChef for two years.
00:15:40So, Carlum, tell me what you need me to do.
00:15:44Go for it.
00:15:45Guys, I missed you.
00:15:46Aww.
00:15:47I missed you.
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,
00:15:55but we're the teachers, which is pretty cool.
00:15:57Gordon Ramsay in the house.
00:15:59First impression of the two ingredients.
00:16:01Protein, what are you doing?
00:16:02So, protein, we're going to do fish and, um,
00:16:04sort of like the corn towel dough, like, in a modern way.
00:16:07Yeah.
00:16:08And the captains could not be three better people
00:16:11to lead the first team challenge.
00:16:13Yeah.
00:16:13There'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?
00:16:21I'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.
00:16:35To lay down the law.
00:16:36Exactly.
00:16:36All right, let's go, let's go, let's go, let's go.
00:16:40Jean-Christophe, if you were one of the leaders,
00:16:41how would you go about it?
00:16:42I will make sure, clearly, that everyone understands me.
00:16:45Hmm.
00:16:46And that's the problem.
00:16:50Guys, I've got a little bit of Adelaide Goss.
00:16:52Laura, when she popped out of here,
00:16:54she actually went and worked for Andre for a while.
00:16:57Where's Andre?
00:16:58And she's the team captain today.
00:16:59No way, now she's leading Andre.
00:17:02Yeah.
00:17:02That is good.
00:17:03I wonder how either of them feel about that change of dynamic.
00:17:08Get the three things that need to be set on.
00:17:10This, like, you set and forget,
00:17:12they're your 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, a little cornflake crumble,
00:17:24and then, like, a really yummy, bitter whole orange cake.
00:17:27I'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.
00:17:36Mustard, fennel, garlic.
00:17:39I definitely trust Andre and know how he works.
00:17:42I think he can really help be that emotional support,
00:17:45almost sous-chef role today.
00:17:46Everyone work neat and clean.
00:17:49Andre, you're in charge of that.
00:17:50I am feeling quite anxious at the moment.
00:17:53I'm meant to be on maternity leave, and I've just been thrown back
00:17:56into the MasterChef kitchen, into this role,
00:17:58and it's feeling quite daunting.
00:18:01There's lots of new faces, lots of people that I haven't worked with before,
00:18:03but also lots of familiar faces, which is nice, but I am back to win.
00:18:07Yes, I am.
00:18:08Today and every other day in this kitchen.
00:18:11Having fun, Laura?
00:18:12Always.
00:18:14For, like, the chowder kind of base, we need something carby.
00:18:17I think the fondant potato would be much better.
00:18:18Yeah, so I reckon you can get onto that.
00:18:21So on our mains, we have Jimmy working on the fondant,
00:18:24Jamie working on the kingfish,
00:18:26and we have Schnezzana working on the corn chowder.
00:18:29How are you going here?
00:18:30Do you want me to make it, like, a more stock,
00:18:32and then we add the corn for ticking it?
00:18:34Or is that how you want us to do it?
00:18:35OK, good.
00:18:36Having my own restaurant, what I love to do is really find
00:18:39what 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 and see it get crispy skin,
00:18:51or if you want to just pop it in and confit, you can do that.
00:18:55OK.
00:18:56Skin on, crispy skin.
00:18:58Yeah.
00:19:00I put my hand up from the start to do one of the toughest jobs,
00:19:02cook 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.
00:19:09Feels pretty wild to be back in MasterChef.
00:19:12Um, it's been, you know, nearly 11 years since I've been in the kitchen.
00:19:18Jamie!
00:19:20First time round on MasterChef, I came on with a dream
00:19:23that I'd always wanted to open a restaurant.
00:19:25Thanks, sir.
00:19:26I was 12 the first time I told my mum that I was going to own a venue by the time I'm 30.
00:19:34I signed the lease for my restaurant, Alba, when I was 30.
00:19:37And it meant everything to me.
00:19:40It was definitely a passion project and something that I loved.
00:19:44It's 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.
00:20:06Coming back on MasterChef is going to allow me to hopefully move forward.
00:20:11It's still food that drives me and it's still food that allows me to show love.
00:20:20And it's still food that is my passion.
00:20:24This is almost like a new start point for me.
00:20:29Jamie, why did you choose this fish?
00:20:32King fish, big fillets, we can really portion it and make it look pretty.
00:20:36Get consistency through timing of cooks and then get plates out that look similar.
00:20:39Yeah, listen, the main course wrestled the kingfish.
00:20:42Yeah, absolutely. So elevate that.
00:20:43Yeah, for sure.
00:20:44Skin on, is staying on?
00:20:44Skin's on.
00:20:45Yeah, 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, we're not going to win this challenge.
00:20:57I need to make sure this is good, to prove to myself that I belong in this industry,
00:21:02I belong in this competition, and closing a restaurant isn't the end of my food dream.
00:21:07It's just the start of another chapter.
00:21:28How's that, um, caramel and glaze tasting dash?
00:21:30Yeah, it's really subtle. We're going to need something else to amp it up.
00:21:33Okay, get yourself in a minute a juicer, cut off some corn kernels, juice the corn kernels,
00:21:38put the sweet corn juice in to boost the flavour.
00:21:40Okay, perfect.
00:21:40As captain today, I'm only as good as the team around me.
00:21:43And when you've got superstars in the dessert space like Darsh and Roo,
00:21:46I know that the sweet dish is going to be sorted today.
00:21:49And people like Audra, she's gone on to be a judge herself, so she's super experienced.
00:21:53And someone like Ben, who's actually gone on to run his own hospitality business as well,
00:21:57I feel like we've got a really solid team.
00:21:59Uh, Callum, give me an insight to what we are doing.
00:22:02So, sweet corn with our sweet, so we think we're going to do cute little, um, uh,
00:22:06sweet corn-inspired pavlovas, carrot with our savoury, we're going to be going beautiful rump cap,
00:22:11we're going to do it on a macadamia carrot puree, we're going to do some beautiful little pickled carrots,
00:22:15and then the carrot tops in the chimichurri, so three ways.
00:22:17Smart. Protein-wise, did you grab the rums?
00:22:19We did, we got the rump cap session. Right.
00:22:21I think we're going to see them all whole, um, and then just base them as they're cooking.
00:22:25Yeah. And then carve them to order.
00:22:26It's something that seriously needs to rest.
00:22:30It's not a strip loin, it's not a ribeye, it's a rump.
00:22:34Please just don't leave it too long before we start working with it.
00:22:37Yeah, that's a great idea. Thank you.
00:22:38Good.
00:22:39If Gordon says it, we do it, okay?
00:22:41I think we almost need to get them searing, like, sooner than later.
00:22:44They're pretty even.
00:22:45I'll just go, like, half in like that, right?
00:22:48And then once we've cooked it, we'll cut across like that.
00:22:50Yeah, yeah, totally. Okay, sweet.
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.
00:22:59Are you going to sort of render the fat down on the end scale?
00:23:01Yeah, 100%.
00:23:02Yeah, yeah.
00:23:04Last time I was a master chef, my cooking style was a little bit more experimental.
00:23:08Molecular gastronomy was a thing.
00:23:09What's a dish?
00:23:10It's a campfire.
00:23:11With some beef sous vide rolled in charred leek ash.
00:23:16Absolutely smashing.
00:23:17I can't remember when we've seen stuff as good as this in this kitchen.
00:23:22After being on MasterChef, a lot of opportunities came my way.
00:23:25I was lucky enough to set up a couple of great food businesses, have a couple of children.
00:23:30However, running a kitchen and having young children is not an easy thing to do.
00:23:35Sometimes you've got to make tough decisions, and in the end I decided it made more sense to
00:23:39take a setback from cooking professionally.
00:23:40My two little girls are huge MasterChef fans.
00:23:45What would you think if I told you that they asked me to go on it again?
00:23:47Yay!
00:23:48Yay!
00:23:49And after I told them that I was coming back, they were almost as excited as I am by it.
00:23:54I think they expect me to win, so there's a bit of pressure there.
00:24:05Fam, you've got your work cut out for you with them all being so random in size.
00:24:10But everyone does a beef fillet though, right?
00:24:13The rump cap's kind of cool to do something different.
00:24:14Mate, I'm all about the rump.
00:24:16If you can nail the rump cap, I'd take the rump cap over a beef fillet any day of the week.
00:24:19Yeah.
00:24:20All right.
00:24:25Hi.
00:24:25Hey, how are you?
00:24:26You good?
00:24:27Thanks.
00:24:27You good?
00:24:28I've got Gordon Ramsay standing right behind me.
00:24:31Oh God, how scary is that?
00:24:33What am I doing with my life right now?
00:24:35Teams, let's hope your menus are locked in.
00:24:38You have 19 minutes to go!
00:24:42All right team, in half an hour, Gordon's going to come back.
00:24:45He wants to taste something.
00:24:45Let's just make sure we've got a few elements to show him.
00:24:47How's your fish portioning?
00:24:50Yeah, yeah, yeah.
00:24:50Like, the fish, we'll be good for fish.
00:24:53It's all right.
00:24:54What's happening here?
00:24:55So, this is a puree.
00:24:57Okay, thank you.
00:24:58It's a green, it's a green parsley sauce.
00:24:59Yeah, yeah.
00:25:00I trust you.
00:25:01Laura's given me the reins for the main course.
00:25:05We're doing a porchetta roll with a pickled carrot, a slaw, glazed carrots and a parsley veluté.
00:25:12All right, oven's on high.
00:25:14I decided to make 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.
00:25:22I got the timer on.
00:25:23Fab.
00:25:24Pork in the oven.
00:25:27What's going on?
00:25:28So, Burgundy team, Captain Laura, they've chosen the porchetta as their main course.
00:25:34That's going to be an interesting one because it's all going to come down.
00:25:37Obviously, you want that blistering crackling on the outside, which is the hero of the porchetta.
00:25:41And then beautiful succulent meat.
00:25:45All right, second pork's in, Loz.
00:25:48Are you having fun, Andre?
00:25:49I actually am, man.
00:25:50Yeah, I can see you.
00:25:51You're into it.
00:25:52Poe, I nearly cried, man, when you walked in.
00:25:56Really?
00:25:56Yeah.
00:25:57So, I said to Poe you look really emotional.
00:25:59I was trying not to.
00:25:59I was like, two minutes in, I can't cry.
00:26:01I'm sure you can.
00:26:02Real men cry all the time.
00:26:04Not two minutes in.
00:26:06It is, it's setting it standard.
00:26:08I'm very emotional today to see Poe for the first time under the bright lights of the Masterchef
00:26:13kitchen after all these years.
00:26:16Back in season one, we were both competitors at the start of our food dreams and careers.
00:26:21You might need to put some more layers on there, Poe.
00:26:24Are you trying to psych me out?
00:26:25Yeah, I'm going to do another layer.
00:26:26Shit.
00:26:27Yeah, I should.
00:26:30And after all these years, I'm so proud to see her, where she is,
00:26:33and where she belongs, the queen of Australian food.
00:26:38After Masterchef series one, Poe and I's career split, I went on into opening multiple
00:26:43restaurants and venues with about 70 staff.
00:26:47The reason why I'm back is because after all of these years, I've built these businesses in
00:26:52hospitality and that's taken me away from cooking.
00:26:54Instead, I'm concentrating on numbers, business, overheads.
00:26:58So this allows me to come back to base, start cooking again.
00:27:02The main poteta is looking really, really good in the oven.
00:27:06We're starting on the slaw.
00:27:08The velouté is on.
00:27:10We're looking really good.
00:27:11We're looking really good.
00:27:13I realise now that this is what I'm meant to be doing for the rest of my life.
00:27:16So getting back into the kitchen is the start for the rest of my career, basically.
00:27:20Back in the kitchen.
00:27:23Sarah.
00:27:24Oh my god.
00:27:25The corn shower.
00:27:26It's amazing.
00:27:28Oh, that's yummy.
00:27:29Do you think so?
00:27:30It's perfect.
00:27:30Yes?
00:27:31Yeah, it's really good.
00:27:32Behind, behind, behind, behind.
00:27:34I'm loving the vibe of the blue team.
00:27:35Everyone's working on their own respective element and it feels great.
00:27:39How are you going, Theo?
00:27:40Yeah, good, good.
00:27:41For dessert, we have the pinda making the carrot halva,
00:27:44which is the traditional Indian dessert that's cooked in ghee, sugar and spices.
00:27:49I'm just blending this.
00:27:50Yeah.
00:27:52And we're going to pass it through.
00:27:54We are elevating the traditional halva.
00:27:56We're going to make it into a parfait, which will make it a beautiful creamy texture.
00:27:59The parfait we need to get on now because otherwise it's not going to set,
00:28:02so we'll work really hard on that.
00:28:04And I'm working on the rough puff.
00:28:06The parfait is going to be silky smooth.
00:28:09Then you've got the pistachio cream, which is also another texture that's smooth.
00:28:13So we want that contrast.
00:28:16Andy.
00:28:16Good to see you.
00:28:17You on the bread section?
00:28:19Crazy.
00:28:19Can't he do anything else?
00:28:21All eyes are on me for this dessert.
00:28:24Pico.
00:28:25Yeah.
00:28:25It's a puff pastry, right?
00:28:26Yeah.
00:28:27Did you know that inside out, learning out of France?
00:28:29Yeah, definitely.
00:28:30Yeah.
00:28:30I was known for my bread skills and my pastry skills in season 15.
00:28:34Have a go at the bread, dude.
00:28:36Look at that.
00:28:37That is next level.
00:28:39Your pastry is perfect.
00:28:40Tens, tens, tens across the board.
00:28:44I've got this massive burning desire to open a bakery and always be working with bread and
00:28:49things like that.
00:28:50But after the first time on MasterChef, I went back to working as a Sparky just to earn some
00:28:57money so that I could open the bakery.
00:29:00But I just felt like I got stuck in that rhythm of, all right, this is safe and, you know,
00:29:06it's easy to earn money.
00:29:07But now I feel like the universe is telling me something by giving me this opportunity
00:29:13to be on MasterChef again and just go, Leo, what are you doing?
00:29:16Like, stop putting up lights and putting in PowerPoints.
00:29:20I need to follow this dream.
00:29:23If I was to win, I'll definitely be opening a bakery, like, the next day.
00:29:28Like, let's go.
00:29:30How long have we got?
00:29:34Um.
00:29:3675 minutes to go, Tens.
00:29:38Okay.
00:29:39Our guests are arriving shortly.
00:29:4175 minutes to go, guys, yes?
00:29:43All right, guys, it's 75 minutes to go.
00:29:46We've got to push hard now.
00:29:47Our sauce is on.
00:29:47That's great.
00:29:48Thank you for getting these seared.
00:29:49Yeah, yeah.
00:29:52I know I say 75 minutes, but ice cream takes a long time to set in a hot kitchen, yeah?
00:29:57Yeah, we're Chef.
00:29:58And maining up the sweet teams.
00:30:00So we're going to have, like, a little roasted corn ice cream, a buttermilk granita,
00:30:04orange cake, and then a little cornflake salty crunch.
00:30:07Sav, you got a timer on for crumble?
00:30:09Uh, yeah, it's stuck on there.
00:30:11Let's keep an eye on the crumble.
00:30:12Make sure it's rotated.
00:30:13Yeah.
00:30:14We're absolutely in for a chance at winning this.
00:30:17Laura, focus on those ice creams.
00:30:19We're going to turn the ice.
00:30:19It's got to get in the freezer.
00:30:21Is that ice cream in yet?
00:30:22Let me check out with Sav.
00:30:24Sav, I need this in the freezer in literally five minutes.
00:30:28So you will not have set ice cream?
00:30:29Yes, Chef.
00:30:30Being a captain is, uh, an honour, but also terrifying.
00:30:34Because at the end of the day, the captain goes down with its ship.
00:30:37That ice creams are still not in the churners.
00:30:40The ice cream's going in now.
00:30:41The ice cream's going in now.
00:30:42Is it cold?
00:30:42Is it cold?
00:30:44Yeah.
00:30:45Is it cold?
00:30:46No.
00:30:46It's cool.
00:30:47Three minutes and it needs to go in the blast in the thing.
00:30:49100%, Chef.
00:30:49Three minutes.
00:30:50I'm trusting everyone with their own elements and I don't like to hover over people.
00:30:53So what is this?
00:30:54This here is a parsley velouté.
00:30:57This is for the base for the pork belly that the pork will go on.
00:30:59Laura.
00:31:00Yes, Chef.
00:31:00Get a quick taste of that.
00:31:01Which is a very weird taste.
00:31:03But Gordon's starting to notice that things are going wrong.
00:31:06A bit too much white wine went in it.
00:31:08No, no, no.
00:31:08How much white wine went into it?
00:31:09That's why we've been trying to arrest it from this.
00:31:11I didn't see.
00:31:15I can smell something.
00:31:18Something's burning.
00:31:19Something.
00:31:19You said something burning?
00:31:22Oh, shit.
00:31:23I look over and Gordon's found our cornflake crumble.
00:31:27The crumble is burnt.
00:31:28It's gone.
00:31:29It's burnt.
00:31:30It's f***ing damn.
00:31:31What happened?
00:31:31And I am mortified that he's found this before I have.
00:31:37Shit.
00:31:38For Gordon to find this burnt crumble before I do, he knows I've had this shit.
00:31:42Come on.
00:31:43You've got to think now.
00:31:44You've got to think.
00:31:45I just feel like I've lost complete control.
00:31:50It's like failing.
00:31:52Let's be real.
00:31:53It's like a complete fail right now.
00:32:01Oh.
00:32:05What?
00:32:06Oh shit.
00:32:07So, our crumble is burnt.
00:32:11Come on, guys, please.
00:32:14Oh, there is a bit going on here, isn't there?
00:32:16Like, I saw that whole crumble for the dessert burnt.
00:32:19straight in the bin.
00:32:21Wow.
00:32:21Really?
00:32:21Straight in the bin.
00:32:22That's going to hurt.
00:32:23Also, no ice cream in the churners yet.
00:32:25It's almost an hour of ice creams not going in the ice cream churners.
00:32:29Yes.
00:32:30It should not take that long.
00:32:32Clearly, you can see there are some problems.
00:32:36All right.
00:32:37I want...
00:32:38I feel like there's a lot of things that have contributed
00:32:40to what is happening right now in our team.
00:32:43First day jitters.
00:32:45It's like a war zone.
00:32:46Working with new team members.
00:32:48Laura, 30 seconds, please.
00:32:51Wait, chef.
00:32:52Sorry.
00:32:52And I'm going to say me not probably being across everything.
00:32:56But this is where you need to divide and conquer.
00:32:57You're the captain for a reason.
00:32:59Yes, yeah, yeah.
00:32:59OK, so you have to not fall on the sword.
00:33:01Some decisions, but I kind of have to.
00:33:01No, it's not.
00:33:02Listen, you want to win this thing.
00:33:03Correct, exactly.
00:33:03There's a life-changing, incredible prize for this.
00:33:06But the captain needs a voice.
00:33:08Yes.
00:33:09The pressure on the team captain is always huge.
00:33:12But today on me, it's absolutely enormous.
00:33:17White wine.
00:33:17White wine.
00:33:18And then you're going to gradually take it into, mix it into, yeah.
00:33:23I've come second twice in this competition.
00:33:26I'm back to win for the third time.
00:33:30The voice is amazing.
00:33:31It's actually hard.
00:33:32Why is it so hard when you're so successful?
00:33:34Come on.
00:33:35I know.
00:33:35It's just, it's a lot of different personalities.
00:33:38We're going to get out of this.
00:33:39Yeah, I know.
00:33:39I know.
00:33:39We're going to get out of this.
00:33:40It's just a shame.
00:33:41But they can't work blind.
00:33:42They've got to get close to what they're doing.
00:33:43And they've got to be accountable.
00:33:43The easiest thing to do right now is just to accept defeat.
00:33:51But I feel like I know how to make it to the finale.
00:33:54I know how to pivot.
00:33:57I know how to take on the challenge of what this MasterChef kitchen throws at me.
00:34:01I am going to turn this around.
00:34:05Guys, 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 powwow.
00:34:16Full attention.
00:34:18Fork, mains team.
00:34:19Andre, sauce, where are we at?
00:34:20Sauce, I think he's done.
00:34:22That's one taste in seasoning, your thoughts.
00:34:24Fantastic.
00:34:25Porchetta, where are we at?
00:34:26Porchetta, I'd say we've got about 12 minutes on the first one.
00:34:30We need to remake a crumb.
00:34:31I need ice creams on.
00:34:33Right.
00:34:33Understood.
00:34:34But get organized.
00:34:35These firefighters, police officers, it's a dream come true for them, okay?
00:34:38So you need to start taking this serious.
00:34:40Is that understood?
00:34:43Can I have an answer, please?
00:34:45Yes.
00:34:46Let's go.
00:34:52Hands up, crew!
00:34:53Oh, my goodness.
00:34:58Holy moly.
00:35:00The dieters are starting to arrive, and they are hungry.
00:35:04Woo-hoo!
00:35:06Here they are.
00:35:07Oh, wow.
00:35:10Come on, team.
00:35:12I think we sometimes don't realize that as chefs, we're not really cooking for us.
00:35:16It's not really about us.
00:35:17It's about our diners.
00:35:18It's about people that we cook for, and today it's so much more meaningful.
00:35:22Hey, team.
00:35:23How we doing?
00:35:24Hello.
00:35:25You know, my uncle's a cop, and my younger sister's a nurse, so I know how hard they have it.
00:35:30My mum's a frontline worker.
00:35:31She's a dialysis nurse, and I do have a lot of family members that are frontline workers,
00:35:37and I'd like to do them proud.
00:35:46Captain, Sarah, I want to see a dish.
00:35:50Yes.
00:35:50Before it leaves your pass, please, yes?
00:35:52Yeah.
00:35:5215 minutes, I want to see a dish.
00:35:5315 minutes.
00:35:54It's not a banquet.
00:35:56Understand that.
00:35:57We're not cooking 30 portions and sending.
00:35:59Four at a time.
00:35:59It's four at a time.
00:36:00Seven fours, one table or two, yes?
00:36:02Yeah.
00:36:03Sarah, this is all portions.
00:36:06We've decided on two pieces of fish per portion, so that every guest gets the same amount of
00:36:10fish, and every plate looks the same.
00:36:12So I tried to make sure every single portion, there's one top loin and one of the belly,
00:36:16which has a little bit more fat.
00:36:17Okay.
00:36:18I'll get a try.
00:36:18We're all good.
00:36:19So you've got twice the jeopardy because you're cooking two pieces for one portion,
00:36:22so just be careful.
00:36:23Yes.
00:36:23And we need help?
00:36:24Ask for it.
00:36:25Yes.
00:36:25Okay?
00:36:26Before you go down.
00:36:26Absolutely.
00:36:27Okay?
00:36:27Open up, yes?
00:36:28Not planning on going down.
00:36:30No.
00:36:30Cooking 60 pieces of fish is going to be a mammoth task, but I'm confident I'm going
00:36:34to be able to get it done and make sure that every guest walks out happy.
00:36:37So you're going to sear the fish and just finish it with a little bit of lemon and then
00:36:42plating.
00:36:42So we've got the chowder base.
00:36:44We've got our fondant potatoes and then a beautiful tampering on top just to bring
00:36:49it together.
00:36:49And that's it for the main.
00:36:51Sarah, I just want you running a restaurant for 30 covers.
00:36:54Yes.
00:36:54Your way.
00:36:55Let's go.
00:36:56Audra, I need you up here ready to plate.
00:36:58Okay, chef?
00:36:59All right, chefs, let's go.
00:37:00Service is about to start.
00:37:02Time is moving very quickly indeed, but we've got a great team.
00:37:05And I think things are coming out pretty smooth.
00:37:08The beef look fantastic so far.
00:37:10Thank you, chef.
00:37:11Some of the irregular sizes, unfortunately, so it's...
00:37:13I'm sorry, man.
00:37:14I did not understand anything you just said.
00:37:16They're irregular.
00:37:17They speak slowly.
00:37:18They're irregular sizes, so they're not all even, so it's a little bit complicated.
00:37:21We're just trying to make them all perfect.
00:37:23It's a Kiwi accent.
00:37:25Thank you to allow me to understand.
00:37:27It's my pleasure doing it, Christopher.
00:37:28Great accent, by the way.
00:37:30The beef's been cooking for about two hours almost, to be honest with you.
00:37:32It's been on and off, on and off, on and off.
00:37:34So we've crisped up the outside, and now we're letting it rest through, so it should be just
00:37:37cooked in the middle.
00:37:39For our main today, we are serving a beef rump cap with a carrot macadamia puree, pickled
00:37:43carrots, and a carrot-topped chimichurri.
00:37:45The carrot is beautiful.
00:37:46Oh.
00:37:47Beef, please.
00:37:48Can we get a cut, a little slice of beef?
00:37:50Yeah, a portion.
00:37:51Just one stunning portion while we're going.
00:37:52Don't figure out how you're getting your three portions, right?
00:37:54Let's go.
00:37:57Gordon Ramsay has the highest standards of any chef, so we don't have room for any errors.
00:38:02Let's go.
00:38:03To plate our main course today, we're going to start with that carrot and macadamia puree.
00:38:07It's really sweet and kind of roasty from the carrots.
00:38:09And don't slice any more beef just yet?
00:38:10Yeah, yeah, I'm up.
00:38:11The wagyu rump, that's going to go on next.
00:38:13I need to see it play.
00:38:14Let's go.
00:38:14And then we've got carrot-top chimichurri.
00:38:17That's going to sort of mellow the whole thing out, because there's a lot of richness going on
00:38:20this dish, so that herbiness, a little bit of chilli is going to be just the kick it needs.
00:38:24And then to finish off, those pickled carrots, it's looking great.
00:38:27Matty, can I get the jus we've got now, mate, just as it is, as it is, chef?
00:38:29I feel so proud of this team.
00:38:31For a bunch of people that have never cooked together before today, I just don't think we
00:38:34could have done any better.
00:38:35Puree delicious, chimichurri delicious, the piccolo is fine.
00:38:42I pull that back like that, that is raw in there.
00:38:48Uh...
00:38:48I feel like we're going to get away with, a strip we'll get away with, but not...
00:38:54Right, Cap.
00:38:55Them, tonight, the firefighters, police officers, they're not going to have that raw.
00:38:59We've got a chance of winning this, but the beef has got to be cooked.
00:39:16Yes, chef.
00:39:17Take 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.
00:39:25Um, is your vision of this to finish in the oven?
00:39:27Yeah.
00:39:28We've got ten minutes before service starts, so we make a quick decision.
00:39:32Let's put the biggest ones in one tray and the other ones in the other, because the biggest
00:39:35bits are going to need a little bit longer, aren't they?
00:39:36Yeah.
00:39:36We're going to throw the beef into the oven and try to get a couple more degrees of heat
00:39:39into it.
00:39:39So probably another five to eight degrees, chef.
00:39:42Yeah.
00:39:42But we've got very little time left, so we're going to have to nail this.
00:39:46Ten minutes, guys, yes?
00:39:47Yes, chef.
00:39:48Yes, chef.
00:39:48Ten minutes.
00:39:49What's happening with the pork in the oven?
00:39:51Pork, let's pull it.
00:39:52They need to come out and they need to rest.
00:39:53I'll get it out.
00:39:54I'll get them out later.
00:39:54What's that for, Steph?
00:39:55Um, this is for the coleslaw.
00:39:58Yeah, it's a bit of a pomegranate, mustardy kind of thingy-y Bobby Watson.
00:40:02Let's stop, darling.
00:40:03Stop.
00:40:03Oh, thank you.
00:40:04Let's go.
00:40:06How's my mane looking?
00:40:07Honey maple carrots are done.
00:40:08Our slaw's nearly done.
00:40:09Yep, slaw.
00:40:10Steph's making a dressing.
00:40:11I don't want it to be a pub slaw.
00:40:13I want it to be really fresh.
00:40:14We have carving station ready to go.
00:40:17Carving station's ready.
00:40:18We're looking really good.
00:40:19Team's working beautifully well.
00:40:20We've found our feet and rhythm, so it's looking good.
00:40:22Three, four, five, six, seven, eight, nine, ten.
00:40:26We've got heaps.
00:40:26Yeah, we've got heaps.
00:40:27The porchetta comes out of the oven.
00:40:32I reckon that's perfect.
00:40:34And it looks beautiful.
00:40:35The idea of cooking porchetta rolls and cutting them up into individual portions just before
00:40:40service has paid off.
00:40:43Nice pieces, these.
00:40:45Fantastic.
00:40:46Gordon, can we borrow you?
00:40:49Oh la la.
00:40:50What's going on?
00:40:50Uh, Laura.
00:40:52Yeah, she's, uh, I think she's letting Andre run away with that main course, with that porchetta.
00:40:56I think her team's running her rather than her running her team.
00:40:59Andre, can I borrow you?
00:41:00Yes.
00:41:01Is this what we're vibing?
00:41:02And then, and then, score.
00:41:03Yeah, and then pickles.
00:41:05Yeah, and a little sauce on the outside, yeah?
00:41:07Slow, gentle.
00:41:09Blue team, Sarah.
00:41:10Yeah, so they're doing an elevated corn chowder.
00:41:13The only team that's used corn for their main.
00:41:16How long on the fish?
00:41:17Two minutes, Chef.
00:41:19Kingfish, you know, is a staple here.
00:41:20Yep.
00:41:20But as opposed to one piece of kingfish, they're doing two per portion.
00:41:23So twice the jeopardy there.
00:41:25If one's a bit under, he'll cruise the flyers.
00:41:27Callum is definitely, definitely stepping up and running his team.
00:41:30They've chosen the carrot three ways.
00:41:32Oh, OK, very amazing.
00:41:32That chimichurri with the carrot tops, that looks good.
00:41:35My big worry is that rump, that rump of beef.
00:41:38If he gets his right for the main course, it could be a showstopper.
00:41:41It's close, but it just needs a little boost.
00:41:44Hands up, everybody.
00:41:45We need plates, leaving the pass in one minute.
00:41:48Yes!
00:41:51Come on, Chef.
00:41:52Let's go, guys.
00:41:54Rest in quality.
00:41:55Yes, Chef.
00:41:55OK, every dish, rest in quality.
00:41:58All right, Chefs, let's go.
00:41:59Ready.
00:42:00Come on, guys, let's do this.
00:42:02What's it sitting at, Chef?
00:42:0350 sacks.
00:42:04Great.
00:42:05Get it.
00:42:05If it's out of the pan now, please, mate.
00:42:07We've popped the rump cap into the oven for just a few minutes.
00:42:10Without this beef being perfect, we don't have a dish.
00:42:16Carving the beef now, I could not be happier.
00:42:18It looks brilliant.
00:42:20Yeah, the beef looks beautiful.
00:42:21Oh, it looks awesome.
00:42:23Beef looks amazing, guys.
00:42:24Doing a great job.
00:42:24Yeah, great work.
00:42:25Great work, Ben.
00:42:26Here we go, everybody!
00:42:28Eight!
00:42:30Ten!
00:42:32Nine!
00:42:33Eight!
00:42:35Seven!
00:42:36Oh, my God, this is crazy!
00:42:38Five!
00:42:40Four!
00:42:41I need pork!
00:42:42Three!
00:42:43Raise me spoons.
00:42:44Two!
00:42:46One!
00:42:47So this is done!
00:42:49Come on, come on, come on, come on.
00:42:53Restaurant style, guys.
00:42:54Here we go.
00:42:54Let's go.
00:42:55First four beef, let's go.
00:42:56Okay, let's go, Audra, and I'll do the puree.
00:42:58Okay.
00:42:59Okay, I'll put meat and then chimichurri.
00:43:03Let's go.
00:43:05Lovely.
00:43:06Really consistent, each one the same, guys.
00:43:07Yeah, yeah.
00:43:10You're going to do carrots?
00:43:11Yep.
00:43:12Four beautiful plates at a time, that's all we need.
00:43:16Beautiful.
00:43:18Service.
00:43:19Service, please.
00:43:20Let's go, team.
00:43:21Good, very nice.
00:43:22Callum, next four, let's go.
00:43:24Thank you, chef.
00:43:25The beef came right down to the wire, and it was so close, but I think we just nailed it in the end.
00:43:30I hope that my beef is going to win it for our team.
00:43:32What a way to start.
00:43:42We have the highest calibre of cooks we've ever had in this kitchen.
00:43:46And the competition is fierce, right?
00:43:48I think they're all looking around at each other.
00:43:50Yeah.
00:43:50How do I get to walk out of here with my chest pushed out, going, we won the first challenge with Gordon Ramsay in the house.
00:43:57Got to keep that door closed, my man.
00:43:58You've got to get in and out there.
00:44:00That's it.
00:44:01It is pretty special to watch Gordon in motion, and because of him being here, I really do feel like the food is going to come out beautifully.
00:44:08Beef cooked beautifully.
00:44:09Try and keep it just a little bit more central, yes?
00:44:11Go, go.
00:44:12A little bit less on the next one.
00:44:13Service, please.
00:44:14Let's go.
00:44:14Thank you very much.
00:44:19Ooh.
00:44:20Yeah.
00:44:20Wow.
00:44:25Thank you so much.
00:44:28That looks awesome.
00:44:31Yeah.
00:44:39This is green tea, Maine, and it's beef rump cap, carrot three ways.
00:44:45I love the colours.
00:44:47It's very well proportioned, and most importantly, this looks very appetizing.
00:44:54Yeah.
00:44:54I love it already.
00:44:57Let's dive in.
00:45:02Oh, cut like butter.
00:45:12Wow.
00:45:12Wow.
00:45:15I am loving this, right?
00:45:36This is like beautiful textures, beautiful colours, stunning flavours.
00:45:44Like, everywhere that you put your knife and forth.
00:45:50Everything is just peaking with flavour.
00:45:53The seasoning is on point.
00:45:56I am loving this dish.
00:45:58I've got to give Ben a shout-out for cooking that rump cap.
00:46:02Looking good, guys, yes?
00:46:03Looking great.
00:46:05That was so inconsistent, the pieces.
00:46:08It 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.
00:46:20The colours are so inviting, and when you dive in, everything has been executed so well, and what I love about it is the balance.
00:46:29There was such a lovely amount of acidity, heat, and there's actually a fair bit of garlic in that chimichurri, but it works so well with the richness of that rump cap.
00:46:40I love this dish.
00:46:42It is not a surprise to me at all that Callum has such successful restaurants in South Australia,
00:46:48because this just feels like a culmination of all of his experience and his leadership on a plate.
00:46:55What job?
00:46:57If I was on my own, I'd be licking that plate.
00:46:59If it's good, it's good.
00:47:01Yeah.
00:47:05There, are we ready to go?
00:47:06Yeah.
00:47:06Oh, yeah, that's going to be beautiful.
00:47:10This is out, yeah?
00:47:11Okay.
00:47:12This is it.
00:47:14Our first dish of the competition.
00:47:16We have to get this thing going.
00:47:18I love that.
00:47:19I love the curry leaf.
00:47:21I love that.
00:47:23Yes, popcorn on top.
00:47:25That looks amazing.
00:47:27Right, Sarah, describe the dish, please.
00:47:30So basically, it is the corn chowder, then we've got the pom fondant, the fish, the clams, and some popcorn.
00:47:36So the sauce tastes good.
00:47:39Fondas are puffing out where they are.
00:47:40And who cooked the fish?
00:47:42Me.
00:47:43Cheers.
00:47:46Raw fish.
00:47:48Ice cold, raw fish.
00:47:50Oh, my God.
00:47:51The first piece of kingfish was served raw.
00:47:54Come on, blue team.
00:47:56My first chance to impress him, gone.
00:47:59May as well go to Nobu and serve it as sushi.
00:48:02Is this our best?
00:48:03No, chef.
00:48:04Come on, guys.
00:48:05Come on.
00:48:08Jesus Christ.
00:48:20Who cooked the fish?
00:48:21Me.
00:48:22Cheers.
00:48:23Raw fish.
00:48:24Ice cold, raw fish.
00:48:26Oh, my God.
00:48:27May as well go to Nobu and serve it as sushi.
00:48:30The first piece of kingfish was served raw.
00:48:34Help me out, please.
00:48:35Jamie, the job's hard enough, okay?
00:48:37Yes, chef.
00:48:38Please.
00:48:39As much as corn's the hero, if I don't cook this fish perfectly, we won't win the challenge.
00:48:44So let's just nail the cooker method, please.
00:48:47If you check and you check, she's not going to be left in the ship, okay?
00:48:50Look, we're a team, right?
00:48:51Yes, chef.
00:48:51Okay, we go up together, we go down together, yes?
00:48:53Yes, chef.
00:48:54But give me all you've got.
00:48:54Yes.
00:48:55And look at me.
00:48:55Get your head off.
00:48:56Yes.
00:48:56Let's go, man.
00:48:57Let's go.
00:48:57We've got this.
00:48:58We've got it.
00:48:59I need four more pork in one minute, please.
00:49:01I need four hot plates in one minute, please.
00:49:03Hey, guys, Laura's talking.
00:49:04No one's answering her.
00:49:05Sorry, Laura.
00:49:06Come on, guys.
00:49:07Hey, guys.
00:49:08Yes, chef.
00:49:09Yes, chef.
00:49:09Come on, guys.
00:49:10Yep.
00:49:11So choose the four of the best ones, man, right?
00:49:12Yep.
00:49:13Yep.
00:49:13This is the first dish I've done in 16 years in the MasterChef kitchen.
00:49:17Is the pork seasoned?
00:49:18Pork seasoned.
00:49:19Yes.
00:49:20It feels refreshing to clear out the cobwebs of the first cook.
00:49:23That's it.
00:49:24Left, left, right, right.
00:49:25Let's go.
00:49:26Three carrots per plate.
00:49:27Handful of slaw in the middle.
00:49:29More.
00:49:29More.
00:49:29Okay.
00:49:30It's got to be more.
00:49:30It's got to be a big, a big high mound.
00:49:33Just less sauce because it's all starting to go everywhere.
00:49:35See what I'm saying?
00:49:36It's a little puddle.
00:49:37But in the chaos of this cook...
00:49:39More height, Tim.
00:49:40No one's actually tried this dish in its complete entire...
00:49:43Let's go, guys.
00:49:46Service, please.
00:49:47Happy with that, Laura?
00:49:48Uh, yep.
00:49:49All we can do is hope it's good and pray that the judges like it.
00:49:54Let's go.
00:49:55Plates go.
00:49:55Pick up.
00:49:56Let's go.
00:50:05Thank you so much.
00:50:06Okay.
00:50:08Interesting.
00:50:11That is...
00:50:12Big.
00:50:13Very interesting.
00:50:15I hope you guys are hungry.
00:50:17I don't know.
00:50:18Burgundy team.
00:50:19Porchetta glazed carrot.
00:50:21Brandy jus.
00:50:23And a lot of other things.
00:50:25I think I can see, like, some sort of parsley thing going on.
00:50:30A slaw.
00:50:31Vellute?
00:50:31Vellute?
00:50:32Cooked carrots.
00:50:33There's a lot.
00:50:34Oh, fuck.
00:50:34It feels like everything has been quite rushed.
00:51:03Wait, let's get these out of the way first.
00:51:04Service, please.
00:51:05Guys, we're crossing over each other.
00:51:06Come on, let's go.
00:51:06Stay unified.
00:51:07Stop, stop, stop, stop.
00:51:08I can feel there's distraction in the kitchen.
00:51:11There's clearly a lack of definition.
00:51:13You happy, boss?
00:51:14This is hard.
00:51:15You're taking the responsibility, eh?
00:51:16First day, you don't know everyone as well.
00:51:19It's hard, isn't it?
00:51:21I feel like this tastes like many people going their separate ways and making elements, and
00:51:27then they've just bunged it together.
00:51:29This needs, like, seven layers off.
00:51:32There is so much going on, and nothing is allowed to shine.
00:51:38Service, please.
00:51:40Service, please.
00:51:40You're doing a great job, team.
00:51:44And let's just, yeah, try and be a methodical team.
00:51:46Let's follow one after the other.
00:51:47It's not a race.
00:51:48Can you get a temperature probe?
00:51:5044, 46.
00:51:52Yeah, that's perfect.
00:51:53Yeah, that's 48.
00:51:55Yeah.
00:51:56Service.
00:51:57Next round.
00:51:59Woo!
00:51:59Every piece of fish that comes my way, I'm double-checking to make sure it's cooked perfectly.
00:52:03I cook, you double-check.
00:52:06But it only takes one piece of fish to be over or undercooked, and then we have no chance
00:52:11of winning this challenge.
00:52:13Sarah, are we good?
00:52:14Have they brought it back up?
00:52:15Yes, good to go.
00:52:16Hey, blue team, do you want to win this?
00:52:18Yes, sir.
00:52:18Come on, then.
00:52:19Woo!
00:52:23Here we go.
00:52:24Oh.
00:52:29So we've got the blue team's main here.
00:52:32Seared kingfish with corn chowder.
00:52:35Wow.
00:52:36And lots of other little bits there as well.
00:52:39I'm intrigued.
00:52:41Shall we give it a go?
00:52:42I'm intrigued.
00:52:43All right.
00:52:43Let's go.
00:52:44My fish is a little inconsistent.
00:53:14I've got my belly piece, which is absolutely perfect, but my loin piece is a touch over,
00:53:23which is a shame.
00:53:24I mean, that's a risky run when you try and cook, what, 60 pieces of fish, two per person.
00:53:30But flavour-wise, there's a lot going on here.
00:53:34And I think this is classic Sarah, right?
00:53:37Being able to have, like, this amalgamation of a couple of cultures and just that little
00:53:43spread and that little sprinkle of Indian spices over the top, by the tampering with
00:53:48the mustard seeds and the frying of the curry leaves, it just really interests me.
00:53:52I know we're starting slow, but we're going to finish strong.
00:53:54I don't want to hear you.
00:53:55Come on.
00:53:56Yeah, all right.
00:53:57Let's do this.
00:53:58I 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.
00:54:11First, I would like to congratulate them for daring to try to use corn in the main cooks.
00:54:18Yeah, true.
00:54:19With fish.
00:54:20And with a shoulder.
00:54:23And I'm actually quite impressed because this is absolutely delicious.
00:54:28Well done.
00:54:29Mmm.
00:54:31Happy?
00:54:32Yeah.
00:54:34Four working, last two going in now.
00:54:36Halfway, guys, yes?
00:54:37Halfway, yes?
00:54:38Yes, chef.
00:54:39Let's start thinking about the dessert.
00:54:40Yes, chef.
00:54:41All right.
00:54:42Final four pork.
00:54:43Ready?
00:54:44Plates are hot.
00:54:45You chuck them down.
00:54:46There's only a few more plates to go out for mains, so it's time to regroup and focus
00:54:51on our dessert.
00:54:52Are those ice creams set?
00:54:53They're set.
00:54:54The ice cream's going to be good.
00:54:55The granita's going to be good.
00:54:57We're definitely taking a risk with this dessert.
00:55:00Conceptually, it's something new.
00:55:02It's something different.
00:55:03There's lots of elements.
00:55:04Laura, we can start desserts, please.
00:55:05Hey, guys, can we go on desserts, please?
00:55:07They're waiting.
00:55:08Let's go, then.
00:55:09Four more times.
00:55:10Yes, chef.
00:55:11So the cake needs to be the vessel for the ice cream to sit on.
00:55:14The key to this dessert is balance.
00:55:16It's as simple as that.
00:55:17So the bitter cake, the salty crumb, and the freshness of the granita, like, everything
00:55:22has got a place in this dessert.
00:55:24Load that granita on.
00:55:25Make it snow.
00:55:26Oh, my goodness.
00:55:28Hold on.
00:55:29Just, guys, just stop.
00:55:30Just 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.
00:55:36And hopefully I'm leading them in the right direction to a win here.
00:55:39Guys, that's way too much cake.
00:55:41That's like four times the amount that we originally put on.
00:55:44But it's so hard.
00:55:46Guys, I just want them all to be exactly the same.
00:55:49It's like having seven children.
00:55:51I've got one and that's hard enough.
00:55:54Service, please.
00:55:55I love this place.
00:55:56It's amazing.
00:55:57I think it's maybe a really good wake-up call that this is not as easy as I thought it was
00:56:01going to be.
00:56:10Oh!
00:56:11Okay.
00:56:14I think we're all going to be surprised because this one is just named Corn and Milk.
00:56:20Yeah, I want to unbury it.
00:56:33Whoa.
00:56:45Whoa.
00:56:48Whoa!
00:56:50I just felt like it didn't come together at all for me.
00:57:03I found that the greenies are really jarring.
00:57:16Like it was just way too sharp for me.
00:57:18And the cake was a bit too bitter.
00:57:21So there was just like intense bitterness, intense sourness.
00:57:23I found all the flavours quite incompatible.
00:57:29And I did feel like their mains, it felt a little bit like they struggled.
00:57:34I can see the struggle.
00:57:35But I did really like the corn ice cream and the flavour and the fact that it was a bit salty.
00:57:39Ice cream, please.
00:57:40Ice cream.
00:57:41Four portions, yes.
00:57:42Ice cream.
00:57:43Ice cream ready.
00:57:44The thing I like most about this dessert is the intensity of the corn flavour in the ice cream.
00:57:48And I think even just the orange cake with all that rind and skins in it, that bitterness would have gone really nicely with just the ice cream.
00:57:58The granite is really interesting because I think it would be a great element on another dessert.
00:58:03I don't think it works here.
00:58:04You know what I would call it?
00:58:06Confusing.
00:58:07I would agree with that.
00:58:12I get what's going on here.
00:58:14Like, you know, you've got sweet corn ice cream.
00:58:16You've got sour buttermilk granita.
00:58:19Like you've got a salty crumb.
00:58:22You've got a bitter cake.
00:58:23In theory, it should all work.
00:58:25But the balance is just way out of whack here.
00:58:27Yeah.
00:58:28And unfortunately it just hasn't worked with this one.
00:58:30I think it's clear after this tasting, Laura's team, they are out of the running.
00:58:34And this is really going to come down to what Sarah's team and Callum's team bring us for their desserts.
00:58:39I think we're on the same page.
00:58:41I agree.
00:58:45Alright, last two.
00:58:47Alright, well done guys.
00:58:49Great effort on the maze.
00:58:51Let's bring it home.
00:58:53Whilst I'm really chuffed with this main course, I now need to divert my attention to this dessert
00:58:57because the dishes are equal weighting from the judges.
00:59:00So it's really important that we nail not just the savoury but the sweet as well.
00:59:03Spotless, yes?
00:59:04Yes.
00:59:05Yes, Chef.
00:59:06If this is how you run your restaurant, yeah, I can't wait to make a reservation.
00:59:07Thank you, Chef.
00:59:08How are we doing with the dessert?
00:59:09With the ice cream.
00:59:10Make sure it doesn't melt.
00:59:11Yeah, so we're pre-quilling onto frozen cold trays just so they can sit slightly so they don't melt too quick.
00:59:15Yeah, good.
00:59:16Finish strong, shall we, guys?
00:59:17Let's go.
00:59:18Alright, guys.
00:59:19Let's get rocking and rolling.
00:59:20I really want to win this first challenge for me, for the whole team.
00:59:23On the first day of the competition, there couldn't be more at stake.
00:59:26Okay, Chefs.
00:59:27Are the pavlovas all out?
00:59:28Yes, Chef.
00:59:29Do we have corn ice cream quenelle?
00:59:31We are halfway.
00:59:33Halfway?
00:59:34Beautiful.
00:59:35For dessert today, we're going to be making a kind of Aussie classic, a sweet corn ice cream pavlova.
00:59:39It's going to have a popcorn crumble, fresh mango and a passion fruit curd.
00:59:42The popcorn crumble, what temperature is it right now?
00:59:45It's room temperature.
00:59:46Great.
00:59:47Just chuck it in the fridge, just for a few minutes.
00:59:49Yep, okay.
00:59:50We've got to make sure we don't melt this ice cream, okay?
00:59:52Okay.
00:59:53We've got all the pieces of the puzzle.
00:59:54We just have to come up with how to plate this dessert now.
00:59:56Ice cold plate, let's go.
00:59:58Just grab a four-hour game.
00:59:59Let's go.
01:00:00In the middle, so we can work together.
01:00:01That's it.
01:00:02Two plates and two plates.
01:00:03Let's go.
01:00:04Left, left, right, right.
01:00:05So we don't keep on moving stuff.
01:00:06There you go.
01:00:07Okay.
01:00:08Yep.
01:00:09Perfect.
01:00:10Last four.
01:00:11Hi.
01:00:12The main was a real struggle, but I feel like the result was incredible.
01:00:15Let's start thinking about the dessert, yes?
01:00:17Yes, sir.
01:00:18If we can nail this dessert, I think we can take this out.
01:00:21We'll do a test plating?
01:00:22Yep.
01:00:23Sounds good.
01:00:24Okay, cool.
01:00:25For our dessert, we are doing a carrot halva parfait.
01:00:28So the carrot halva is like, I make it all the time at home.
01:00:31I make it for my family.
01:00:32So I'm hoping that that flavour is going to come straight through the parfait.
01:00:35Yep.
01:00:36That one there.
01:00:37Yep.
01:00:38Can I have the pastry?
01:00:39I think that the flavours in these dishes definitely show a little bit of me and, you
01:00:45know, also the other contestants.
01:00:47I wanted Dipinda to pull out a dessert that really speaks of her.
01:00:51Behind, behind, behind, behind.
01:00:52Also, I really wanted Theo to do his thing and pull out a really beautiful pastry.
01:00:56One pastry, Theo.
01:00:58I pull out the rough puff pastry.
01:01:00So we've got the parfait dessert.
01:01:02Yep.
01:01:03Okay.
01:01:04And it's not how I envisioned.
01:01:10It needs to be light and airy, lots of layers, but it's not thin and crispy.
01:01:16It's quite thick and solid and it's quite brown.
01:01:19Yeah, what's this bit on top there?
01:01:20This is, um, the pastry.
01:01:22Well, they've done that.
01:01:25I've spent hours making this element and it's the only thing I've done pretty much all day
01:01:30and now it looks like a hockey puck instead of a beautiful shard.
01:01:34What a shame.
01:01:35I think the puff pastry needs to be cut through with a spoon, not hammered through.
01:01:39Yeah, with a chisel.
01:01:40It's not the way I wanted to start my MasterChef journey.
01:01:44Jesus.
01:01:45The puff pastry needs to be cut through with a spoon, not hammered through.
01:02:00Yeah.
01:02:01Yeah, with a chisel.
01:02:02The crucial element of this dessert hasn't quite worked out.
01:02:06Everyone needs to be in sync with what you want.
01:02:08Yeah.
01:02:09Okay?
01:02:10There's elements here that need to be brought together now.
01:02:11Yeah.
01:02:12You're the captain, you're the only one who can do it.
01:02:13Got it.
01:02:15We need to completely rethink the plating.
01:02:21The pastry is the only textural element on the plate.
01:02:24We cannot leave this off.
01:02:26It's too late to make the puff pastry from scratch.
01:02:29I need to get creative.
01:02:31Because the puff pastry is so thick, we need to play around with the plating of it a little
01:02:35bit.
01:02:36So I feel like if we actually have the parfait in the centre and we just crumble up and make
01:02:40it a bit more like a flaky pastry around the outside.
01:02:43So make a crumb out of the puff pastry.
01:02:44I reckon.
01:02:45We can put on the garnish around the outside like neatly.
01:02:49Because of the new way we're plating the pastry, we need to adjust how much of each element goes onto the plate.
01:02:55The pistachio cream we're doing like four dollops on top of the crumb.
01:02:58Yeah.
01:02:59I think just do three dollops of the pistachio.
01:03:01Yeah.
01:03:02So we're going in with three dollops of the pistachio cream, four dollops of the carrot gel.
01:03:07More of a blob.
01:03:08Oh yeah.
01:03:09Let's keep that consistent.
01:03:10And all of the other ingredients scattered around.
01:03:13And you're doing sultanas and carrots.
01:03:15Sultanas.
01:03:16So that the plate looks full and that with each spoonful you get the correct proportions of all the elements.
01:03:22Oh, I'm proud of you team.
01:03:23Look at this.
01:03:24So great.
01:03:25Look at this.
01:03:26Well done, Sarah.
01:03:27No, it's not me.
01:03:28Everyone has pulled it together.
01:03:30I definitely feel like we're in with a chance here.
01:03:33Sarah, happy with that?
01:03:34The look visually looks beautiful.
01:03:35Yeah, we love her.
01:03:36Service please.
01:03:37Let's go.
01:03:38Four more now, yes?
01:03:39Wait, sir.
01:03:44Ooh.
01:03:46Oh.
01:03:47That's gorgeous.
01:03:48All right.
01:03:49That looks gorgeous.
01:03:51It's really beautiful.
01:03:54What have we got?
01:03:55Blue team.
01:03:56Carrot halva parfait.
01:03:59Cut.
01:04:00Mmm.
01:04:07Palva is a traditional Indian dessert.
01:04:30I've eaten this dish in regional Indian restaurants and it's this lovely texture which the blue team has made into a parfait and that's genius.
01:04:40So when I bit into it and it wasn't overly sweet, it had that thickness and that solidity to it like a parfait does.
01:04:47I just thought it was a beautiful modern interpretation of a traditional dish.
01:04:52Plus that pastry, though it wasn't a shard as expected, added this crumbly buttery texture, which I think elevated the dish.
01:05:00Let's go.
01:05:01Let's go.
01:05:04I thought it looked absolutely beautiful.
01:05:06I love the colours and the composition.
01:05:08Very, very pretty.
01:05:11I love the flavour of the parfait and I thought the parfait and the pistachio went really well together, that beautiful floral cardamom.
01:05:19And I think it's a concept that turned into something really beautiful.
01:05:24It looked a million bucks.
01:05:26I'm loving the balance.
01:05:27I'm loving the textures.
01:05:28I'm loving the colours.
01:05:29Well played.
01:05:30Yeah.
01:05:32That's it.
01:05:33That's it.
01:05:34Come on, finish strong.
01:05:35Alright chefs, let's go.
01:05:36Right now, let's go.
01:05:38For the win today, it all comes down to this dessert.
01:05:41Rue, you good?
01:05:42Okay.
01:05:43Yeah, good.
01:05:44Yeah.
01:05:45Excellent.
01:05:46So we've got to try and figure out a way to elevate this dish to the next level.
01:05:49And so what's your vision with the Pavlov?
01:05:50We're going to like grate the little tips and then it sits like that.
01:05:53Yeah, great.
01:05:54And then we fill it up.
01:05:55Love it.
01:05:56Yeah.
01:05:57Rue has had a great idea to flip the meringue upside down.
01:05:59Doing a great job team.
01:06:00I'm so happy with them.
01:06:02We've shaved them down so we can effectively use them like a little open bowl on the plate.
01:06:06These look absolutely beautiful.
01:06:08And we're going to glue them down with some of that lovely passion fruit curd that's going
01:06:11to hold them in place.
01:06:12Oh my gosh, I love this.
01:06:15And then all the goodies are going in.
01:06:17We've got popcorn.
01:06:18We've got fresh mango.
01:06:19And of course, that beautiful quenelle of sweet corn ice cream.
01:06:23Happy with that, Callum?
01:06:24Yes.
01:06:25I think it's going to be beautiful, Chef.
01:06:26Yeah, these meringues are the sexiest things I've ever seen.
01:06:28Service, please.
01:06:29Four more plates, please, guys.
01:06:31I love the look of our dessert, but looking across at Sarah's team.
01:06:35Oh, that's great.
01:06:36Here we go.
01:06:37Their dessert is looking so beautiful and intricate.
01:06:40Blue team, let's finish strong.
01:06:41Come on.
01:06:42Let's go.
01:06:43One more four.
01:06:44Let's go.
01:06:45Last call.
01:06:46I know that our dessert is just as good, but I just hope the judges think it's even better.
01:06:49Four more plates, please, guys.
01:06:51Oh, that's clever.
01:06:52Oh, hello.
01:06:53That's clever.
01:06:54I'm loving the look of that.
01:06:58Okay, so this is green dessert, sweet corn pavloba.
01:07:02That looks so good.
01:07:04That looks amazing.
01:07:05I'm diving in.
01:07:06Yeah, let's do it.
01:07:07I'm excited.
01:07:36It is absolutely delicious.
01:07:49Oh, we love it.
01:07:52What a job.
01:07:54Our things have nailed it.
01:07:56The dish looks very, very attractive, very pretty, very miniature.
01:08:02I noticed very quickly some elements were a little bit too sweet.
01:08:05But then behind the sharpness of the passion fruit, the citrus, the mango.
01:08:12Oh, it's an envelope of flavors, textures.
01:08:16I loved it.
01:08:18Presentation, A plus, 10 out of 10.
01:08:22So clever to invert the molds, make those meringues so that they're little bowls and then actually
01:08:28fasten it to the plate so that it stays there with the passion fruit and lime curd as well.
01:08:34For me, it's perfect.
01:08:35I felt like every single element on this played its role perfectly.
01:08:40None better than that corn ice cream, which just was like the anchor to absolutely everything on this dish.
01:08:49All it's there to do is just pull back on like passion fruit, mango.
01:08:55For me, I thought it just balanced the whole dish.
01:08:58Final two, yes.
01:08:59The match.
01:09:00Gas.
01:09:01Yeah, you go, Odryo.
01:09:02Go, Odryo.
01:09:03Go, Odryo.
01:09:04Go, Odryo.
01:09:05Go, Odryo.
01:09:06Go, Odryo.
01:09:07Go, Odryo.
01:09:08Go, Odryo.
01:09:09Great job.
01:09:10All of you well done.
01:09:11Well done.
01:09:12There's only one winning team today.
01:09:13There is a massive prize up for grab.
01:09:14Go, Odryo.
01:09:15Go, Odryo.
01:09:16I just hope that the green team has done enough.
01:09:29First off, all three teams did exceptionally well.
01:09:32I mean, you all had bumps in the road.
01:09:35You all overcame those bumps.
01:09:37I'll be honest, coming up with two incredible dishes
01:09:40like that in that short period of time,
01:09:42with a carrot and corn, is bloody hard.
01:09:45A random choice.
01:09:46You did yourselves proud.
01:09:47Policy, well done, all three teams.
01:09:58We know you all wanted to start this competition off with a win.
01:10:02It's what you came back to do.
01:10:05But there was one team that served up not one,
01:10:08but two back-to-back bangers.
01:10:11The winning team is...
01:10:15The green team!
01:10:32Callum, you steered that ship like a true captain.
01:10:35How are you feeling?
01:10:36Uh, so elated.
01:10:38I forgot just the adrenaline of this kitchen.
01:10:41Like, that's such a genuine reaction.
01:10:42I feel so chuffed with how these guys went tonight.
01:10:47Green team!
01:10:49Tomorrow, the eight of you cook for a prize.
01:10:52Everyone is going to want to get their hands on.
01:10:56And this guy here...
01:10:58..will be back to set one hell of a challenge.
01:11:01Here we go!
01:11:05This season on MasterChef Australia...
01:11:08Are we ready?
01:11:09Yes, Chef!
01:11:10Let's go!
01:11:11..Gordon is just getting started.
01:11:13OMFG.
01:11:15..and...
01:11:16Please welcome the one, the only, Peter Gilmore!
01:11:20The superstar guests keep on coming.
01:11:24Curtis Stine!
01:11:25Maggie Biel!
01:11:27Shannon Bennett!
01:11:29Kirsten Tibble!
01:11:31The King of Brintop!
01:11:33Adrie Cox!
01:11:34Josh Nyland!
01:11:35You ready for this one?
01:11:37Yes!
01:11:38With our incredible judges...
01:11:40This is the thousand-cut tofu flour.
01:11:42Oh, my God.
01:11:43That is my salt-baked mud crab with confi garlic butter.
01:11:45Oh, my God, Jean-Christophe.
01:11:46The man is a genius.
01:11:47Voila!
01:11:48Unbelievable!
01:11:49I get asked a lot what Australian food actually is,
01:11:52and it's dishes like this
01:11:54that puts Australia on the world stage.
01:11:57Because at the end of the day...
01:11:59Wow!
01:12:00Holy...
01:12:01Holy...
01:12:02Holy...
01:12:03Holy...
01:12:04Holy...
01:12:05Holy...
01:12:06Holy...
01:12:07Holy...
01:12:08Holy...
01:12:09Holy...
01:12:10Holy...
01:12:11Holy...
01:12:12Holy...
01:12:13Holy...
01:12:14The food is what makes the world go round.
01:12:18This is a celebration.
01:12:20Well done.
01:12:21That is perfection.
01:12:24It's just like heaven.
01:12:27That was so delicious.
01:12:30If you keep cooking like that,
01:12:32the trophy is yours for the taking.
01:12:34You're in for one hell of a season.
01:12:42I'm sorry.
01:12:43I'm sorry.
01:12:44I don't know.
01:12:45I don't know.
01:12:46I will have to say a little girl.
01:12:47I will be a little boy.
01:12:48People are going to be a little boy,
01:12:49but I will be a little boy.
01:12:50As you may, I'll be...
01:12:51there is one boy.
01:12:52Two boy.
01:12:53I will be a little boy.