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00:00:00oh wow this is amazing wow it's a bit magical eh funny masterchef changed my life i've come back
00:00:22to push myself to new limits i'm laser focused on holding up that trophy and i'm back to win
00:00:30it's never been the right time but i believe now is the right time to test myself in the kitchen
00:00:38again this 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 welcome to the master chef kitchen
00:00:55as soon as you walk into the master chef kitchen 10 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 master chef i've co-opened two restaurants now
00:01:19i've hosted my own cooking shows done master chef 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 like 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 the
00:01:39first thank you service please you've had a business owner version i've watched you come a long way you
00:01:46left this kitchen the first time and you came into my kitchen i've got to say the person you were
00:01:52then compared to the person you are now is knight indeed
00:01:56yeah and now you've got the mum version good yeah this is the third chapter of my master chef story
00:02:08this time i'm competing for my daughter florence i want to make her proud and show her that
00:02:14it's never too late you can win third time
00:02:23my life has changed a lot since i first did master chef in season two
00:02:28absolutely 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
00:02:41you are a champion well done today mate now i feel like i learned a heck of a lot
00:02:46and i realized cooking is what i want to do for a living
00:02:52so i've competed twice i've gotten pretty close to winning master chef but to be here right at the
00:02:58end and be holding that trophy it would feel like i've just finished what i started and i think showing
00:03:04my kids that i'm happy to get outside my comfort zone by coming back into the competition is actually
00:03:10a really powerful thing game face yeah when i first stepped into the master chef kitchen in season six
00:03:20i was such a baby in the industry you know i'd never cooked anything professionally you're cooking
00:03:26with an experience that is far beyond your years looks absolutely beautiful that is delicious delicious
00:03:34delicious delicious i got out of the competition and just hit the ground running
00:03:42and eight years later i came back and i missed out to billy and came second
00:03:52i was totally devastated missing out on winning
00:03:55so i'm back to win three of our toughest contestants are back taking on 21 of the best returning cooks
00:04:10we have ever seen they are all here with one goal they want that title who will win the master chef crown
00:04:25oh my god
00:04:39oh my god no way that's huge
00:04:44oh my god wait a minute that's gordon ramsay like good evening everybody i'm gordon ramsay welcome back to
00:05:01master chef everybody
00:05:08wow right for all of you master chef has really changed your lives
00:05:15and helped shape who you are today because you've all gone on to do extraordinary things
00:05:22from cookbooks to amazing products tv shows and even successful restaurants
00:05:32but none of you have ever earned the title of master chef australia
00:05:39this right here right now is your chance
00:05:52to rewrite history
00:05:54because you're all standing here back to win
00:06:07declin where are you young man hey there you go here we go we've heard of you as far back as
00:06:12london right declin's my name and fish is my game
00:06:17i think order it takes this time round to pick up that trophy yeah most definitely i wouldn't be
00:06:24here if i didn't think i was and how hungry are you for that because we're not messing around here
00:06:28there's serious stakes for this i'm starving mate more than hungry i'm starving for it i'm here to
00:06:34prove to myself that i can do it and uh to the rest of australia that's what i want to hear
00:06:38order you're used to standing on this side judging masterchef in singapore shall i join you
00:06:51my whole life changed after i went into masterchef
00:06:58and i think it's a reminder
00:07:02that this was what i was meant to do absolutely yeah
00:07:05to see someone like audra from 2012 who's gone on to become an amazing judge an amazing cookbook
00:07:13author she's achieved so much and it's testament to just how high the caliber is of this competition
00:07:21now sadly i'm not sticking around for the entire competition but the ones that will be here
00:07:27to inspire motivate and push you every step of the way
00:07:33today are of course your incredible judges please welcome back andy
00:07:48sophia
00:07:52pose
00:07:53i'm just here to make sure you don't it up
00:08:17i'm gonna say something very quickly many many years ago like 35 years ago gordon used to pick
00:08:25me up on his motorbike most of the night for a chinese and we both used to be skint true or not
00:08:31this is true and we used to share a bowl of rice in seoul like two lovers and you know what one day
00:08:39he dumped me for david become
00:08:48it's so good to see your faces guys do you realize what you've done
00:08:54you have said yes to this wild roller coaster ride again
00:08:59thank you for your courage and for your vulnerability
00:09:09righto you guys know better than anyone just how fast things move in this kitchen right
00:09:16so i'm not wasting any time tonight is a service challenge
00:09:22and gordon ramsay is going to be running the kitchen let's go bring it on we are getting into
00:09:33three teams it's game on oh depender one two three one two three one two three one's over there two's
00:09:43in the middle three's over there let's go day one doing a service challenge oh my gosh
00:09:50it's about to be brutal we are not here to play
00:09:56righto we'll get our teams but every team they need a team captain
00:10:03and yours are about to walk through those doors
00:10:07really who do you reckon three more contestants that's right there's three more cooks joining you
00:10:20what not only are they your captains tonight they are your biggest competition
00:10:30oh please welcome master chef legends
00:10:39would you believe it look who's walking through those master chef doors three absolute master chef
00:10:58legends just when you think you're special they just bring you back to ground i'm going to be versing
00:11:04calum sarah and laura they are the goats in this kitchen yeah it's crazy hey
00:11:12you guys are teams already yeah oh amazing oh good that's your team
00:11:17who would have fun let the games begin these legends they're third timers in this kitchen oh my god
00:11:25and not only that they've all placed second i'm very good at coming second
00:11:33i know how to get to the end i've just got one extra little hurdle
00:11:37well this competition is going to be intense only one of you is going to take home 250 000
00:11:47dollars hold up that trophy and earn the title of australia's next master chef
00:12:04i'd like to acknowledge the traditional owners of the land upon 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 so take that as inspiration in this kitchen
00:12:23right all of you the family reunion is over let's get to it shall we
00:12:29for today's service you'll be cooking an incredible two-course menu
00:12:33an amazing main course followed by a spectacular dessert now lucky for you i've chosen two incredible
00:12:43ingredients 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
00:12:56dessert now trust me this is one challenge you want to win the top team tonight will have a unique
00:13:07opportunity to cook for the biggest prize of this entire season oh
00:13:16game-changing advantage
00:13:17and because tonight we're not just feeding anybody this is serious this is back to wing
00:13:26all of you are going to be responsible for cooking the most incredible dinner
00:13:30for front line workers oh wow and they deserve nothing short of perfection
00:13:40now it's very near and dear to my heart our oldest daughter megan is in the police force
00:13:47our son jack is a rural marine commando protecting and defending the country
00:13:51we're giving you two hours before service starts you'll be serving two courses 60 plates per team
00:14:0230 per course
00:14:05gordon any famous harsh words
00:14:11give it your all understood yeah understood yes good your two hours start now let's go
00:14:21go captain captain captain okay aprons aprons yeah thank you thank you i like this color all right
00:14:31let's do this let's have a look guys oh my gosh oh my gosh okay amazing corn and carrots dessert corn
00:14:42i think dessert corn all right all right sweet like your style sweet corn all right let's talk teams
00:14:48quickly yeah i'm just gonna i don't know everyone very well but i'm gonna try andre you're on mains
00:14:54sure yep yeah i think you should be on mains boys manes yep yeah man yeah uh guys first impressions
00:15:00carrots and corn come on classics not a thank you in the house anyway thank you much appreciated main
00:15:06course tell me what we're thinking uh so we're thinking with carrot beef right we're gonna get ideally
00:15:11the the rump cap if we can uh we'll do carrot a couple of expressions we're still we're only just
00:15:15planning chef so clock's ticking guys yes lovely okay thank you so we've got a hero carrots right
00:15:20it's got to be prominent on the dish we've got to use it a couple of ways yeah callum's leadership
00:15:25skills are phenomenal do we do like macadamia carrot puree something along those lines do we do
00:15:32like a i don't know a little pickled carrot as well you can clearly tell he runs his own restaurant
00:15:37whereas i've only been out of masterchef for two years so callum tell me what you need me to do
00:15:44go for it guys i missed you oh what a way to kick off day one it's kind of like coming back to
00:15:55school but we're the teachers which is pretty cool gordon ramsay in the house first impression the two
00:16:00ingredients protein what are you doing so protein we're going to do fish and um sort of like the
00:16:05corn towel dough like in a modern way yeah and the captains could not be three better people to lead the
00:16:12first team challenge yeah there's six restaurants between our three captains which is pretty impressive
00:16:18if you were laura callum or sarah how would you go about leading your group i'm wondering if you'd
00:16:22lead with a bit of an iron fist or if you'd let everybody play to their strengths i think you have
00:16:26to take charge from the get-go because if you don't and people start to like go in their own lane i feel
00:16:32like that's when the plan can get confused so lay down the law exactly all right let's go let's go let's go
00:16:38jean christophe if you were one of the leaders how would you go about it i will make sure clearly
00:16:44that everyone understand me and that's the problem guys i've got a little bit of adelaide goss laura
00:16:52when she popped out of here she actually went and worked for andre for a while where's andre and she's
00:16:59the team captain no way now she's leading andre yeah that is good i wonder how either of them feel about
00:17:05that change of dynamic get the three things that need to be set on this like you're set and forget
00:17:12they're your three things and then dress around that 100 we are doing a corn and milk dessert so
00:17:18we're going to have like a little uh roasted corn ice cream a buttermilk granita a little cornflake
00:17:23crumble and then like a really yummy bitter whole orange cake i've decided that i'm going to work with
00:17:30the sweet team and i'm going to leave the mains to andre to sort out lots of flat leaf parsley yeah
00:17:36mustard fennel garlic i definitely trust andre and know how he works i think he can really help
00:17:43be that emotional support almost sous chef role today everyone work neat and clean andre you're in
00:17:49charge of that i am feeling quite anxious at the moment i'm meant to be on maternity leave and i've just
00:17:55been thrown back into the math chef kitchen into this role and it's feeling quite daunting there's
00:18:01lots of new faces lots of people that i haven't worked with before but also lots of familiar faces
00:18:05which is nice but i am back to win yes i am today and every other day in this kitchen having fun laura
00:18:12always for like the chowder kind of base we need something carby i think the fondant potato would be
00:18:18much better yeah yeah so i reckon you can get onto that so on our mains we have jimmy working on the
00:18:23pom fondant jamie working on the kingfish and we have snazana working on the corn chowder how are you
00:18:30going here do you want me to make it like a more stock and then we add the corn for ticking it or is
00:18:34that how you wanted to do it okay good having my own restaurant what i love to do is really find what
00:18:39people are good at giving people the opportunity to shine is key how do you want the kingfish cooked if you're
00:18:46happy to do it on the pan um and see it get crispy skin or if you want to just pop it in and confit
00:18:54yeah you can do that okay skin on crispy skin yeah i put my hand up from the start to do one of the
00:19:02toughest jobs cook the fish it gives me an opportunity to show a little bit of technique
00:19:06and try to really impress gordon and the judges feels pretty wild to be back in masterchef um it's been
00:19:14you know nearly 11 years since i've been in the kitchen jamie first time around on masterchef i
00:19:22came on with a dream that i'd always wanted to open a restaurant thanks sir i was 12 the first time i
00:19:29told my mum that i was going to own a venue by the time i'm 30. i signed the lease for my restaurant alba
00:19:36when i was 30 and it meant everything to me it was definitely a passion project and something that i
00:19:43loved it's unofficially my fourth child i suppose five years later i ended up closing it
00:19:50closing the door on alba was pretty tough i 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'd you choose this fish kingfish big fillets we can really portion it and make it look
00:20:35pretty get consistency through timing of cooks and then get plates out that look similar yeah listen
00:20:40the main course wrestle the kingfish yeah so elevate that yeah skin on is staying on yeah good
00:20:46good good good this kingfish is the central element of this dish the sauce can be as delicious
00:20:52as we want if the protein is 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 i belong in
00:21:02this competition and closing a restaurant isn't the end of my food dream it's just the start of
00:21:09another chapter
00:21:28how's that um caramel glaze tasting dash yeah it's really subtle we're going to need something else to
00:21:32to amp it up okay get yourself in a minute a juicer yeah cut off some corn kernels yeah juice the corn
00:21:37kernels put the sweet corn juice in to boost the flavor okay perfect as captain today i'm only as
00:21:42good as the team around me and when you've got superstars in the dessert space like dash and rue
00:21:46i know that the sweet dish is going to be sorted today and people like audra she's gone to be a
00:21:50judge herself so she's super experienced and someone like ben who's actually gone on to run his own
00:21:55hospitality business as well i feel like we've got a really solid team uh callum give me an insight to
00:22:01what we are doing so sweet corn with our sweet so we think we're going to do cute little um uh sweet
00:22:07corn inspired pavlovas carrot with our savory we're going to be going beautiful rump cap we're
00:22:11going 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 protein wise did you grab the rums we did
00:22:20we got the rump caps right i think we're going to see them all whole um and then just base them as
00:22:24they're as they're cooking yeah and then carve them to order it's something that seriously needs
00:22:28the rest it's not a strip loin it's not a ribeye it's a run please just don't leave it too long
00:22:36before we start working with it yeah okay guys thank you good if gordon says it we do it okay i think
00:22:41we only almost need to get them searing like sooner than later they're pretty even i'll just go like
00:22:47half in like that right and then once we've cooked it we'll cut yeah yeah totally okay sweet i'm in charge of
00:22:53the meat today and with this rump it's all about simplicity the entire dish is there to highlight
00:22:58this phenomenal produce you just want to render the fat down on these cow yeah yeah yeah last time
00:23:04i was a master chef my cooking style was a little bit more experimental molecular gastronomy was a
00:23:09thing what's a dish it's a campfire with some beef sous vide rolled in uh charred leek ash absolutely
00:23:17smashing i can't remember we've seen stuff as good as this in this kitchen
00:23:20after being on master chef a lot of opportunities came my way i was lucky enough to set up a couple
00:23:27of great food businesses have a couple of children however running a kitchen and having young children
00:23:33is not an easy thing to do sometimes you've got to make tough decisions and in the end i decided it
00:23:38made more sense to take a setback from cooking professionally
00:23:40my 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
00:23:54i 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
00:24:11but everyone everyone does a beef fillet though right rump like rump cap's kind of cool to do
00:24:14something different hey i'm i'm all about the rum if you can know the rum cup i'd take the rum cup
00:24:18over a beef fillet any day of the week yeah all right hi hey how are you you good thanks you're good
00:24:28i've got gordon ramsay standing right behind me oh god how scary is that what am i doing with my life
00:24:34right now teams let's hope your menus are locked in you have 19 minutes to go
00:24:40yes all right team in half an hour gordon's going to come back he wants to taste something let's just
00:24:46make sure we've got a few elements to show him how's your fish portioning yeah yeah like the fish
00:24:51will we'll be good for fish it's all right what's happening here so this is a puree okay thank you
00:24:58it's a green it's a green parsley sauce thank you yeah i trust you laura's given me the reins for
00:25:03the main course we're doing a porchetta roll with a pickled carrot a slaw
00:25:09glazed carrots and a parsley velutƩ all right oven's on high decided to make three porchetta rolls
00:25:16tonight because it's a great dish to cook in bulk and to slice to order pork one's in i got the timer
00:25:23on fab pork in the oven what's going on so burgundy team uh captain laura they've chosen the uh porchetta
00:25:33as their main course that'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
00:25:42and then beautiful succulent mate all right second pork's in laws thank you are you having fun
00:25:49on james i actually am yeah i can see you're into it po i nearly cried man when you walked in really yeah
00:25:57so i said to po you look really emotional i was trying not to i was like two minutes in i can't
00:26:01cry i'm sure you can real men cry all the time not two minutes in it is it's setting a standard
00:26:08i'm very emotional today to see po for the first time under the bright lights of the masterchef kitchen
00:26:13after all these years back in season one we're both competitors at the start of our food dreams and
00:26:20careers you might need to put some more layers on there po are you trying to psych me out yeah i'm
00:26:26gonna do another layer yeah you should and after all these years i'm so proud to see her where she
00:26:33is and where she belongs the queen of australian food after masterchef series one po and i's career
00:26:41split i went on into opening multiple restaurants and venues with about 70 staff the reason why i'm back
00:26:48is because after all of these years i've built these businesses in hospitality and that's taken
00:26:53me away from cooking instead i'm concentrating on numbers business overheads so this allows me to
00:26:59come back to base start cooking again the mains is looking really really good in the oven
00:27:06we're starting on the slaw the velout table's on we're looking really good we're looking really good
00:27:13i realize now that this is what i'm meant to be doing for the rest of my life so getting back into the
00:27:17kitchen is the start for the rest of my career basically back in the kitchen sarah oh my god
00:27:25the corn chow it's amazing oh that's yummy do you think so it's perfect yes yeah yeah it's really good
00:27:32behind behind behind behind i'm loving the vibe of the blue team everyone's working on their own
00:27:37respective element and it feels great how are you going theo yeah good good for dessert we have
00:27:42the pinda making the carrot halva which is the traditional indian dessert that's cooked in ghee
00:27:48sugar and spices i'm just blending this yeah and we're going to pass it through we are elevating
00:27:54the traditional halva we're going to make it into a parfait which will make it a beautiful creamy
00:27:59texture the parfait we need to get on now because otherwise it's not going to set so work really hard
00:28:04on that and i'm working on the rough puff the parfait is going to be silky smooth then you've got the
00:28:10pistachio cream which is also another texture that's smooth so we want that contrast andy
00:28:16good to see you you on the bread section crazy can't he do anything else all eyes are on me for this
00:28:23dessert pio yeah it's a puff pastry right yeah did you know that inside out learning out of france
00:28:29yeah definitely yeah i was known for my bread skills and my pastry skills in season 15. have a go at the
00:28:34bread dude look at that that is next level your pastry is perfect tens 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 things
00:28:49like that but 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 but i just felt like i got stuck in that that rhythm of all
00:29:04right 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
00:29:22if i was to win i'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 getting
00:29:48these seared yeah yeah i know i say 75 minutes but ice cream takes a long time to set in a hot kitchen
00:29:56yeah yeah we're chef and maining up the sweet teams so we're gonna have like a little uh roasted corn
00:30:02ice cream a buttermilk granita orange cake and then little cornflakes salty crunch sab you got a timer on
00:30:08for crumble uh yeah it's stuck on there let's keep an eye on the crumble make sure it's rotated yeah we're
00:30:14absolutely in for a chance that went in this laura focus on those ice creams we're going to turn
00:30:19the ice it's got to get in the freezer is that ice cream in yet let me check off with sav sav i need
00:30:25this in the freezer in literally five minutes you will not have set ice cream yes chef being a captain
00:30:31is uh an honor but also terrifying because at the end of the day the captain goes down with the ship
00:30:37that ice creams are still not in the churners the ice cream is going in now is it cold is it cold
00:30:44yeah is it cold no it's cool three minutes and it needs to go in in the blast three minutes i'm
00:30:50trusting everyone with their own elements and i don't like to hover over people so what is this
00:30:54this here is a parsley veloutƩ this is for the base for the pork belly that the pork will go on laura
00:31:00yes chef get a quick taste of that which is a very weird taste but gordon's starting to notice that
00:31:05things are going wrong a bit too much white wine went in it no no no that's why we've been trying
00:31:10to arrest it from this uh didn't see i can smell something something's burning something you said
00:31:19something burning oh i look over and gordon's found our cornflake crumble the crumble is burnt
00:31:29it's gone it's burnt damn what happened and i am mortified that he's found this before i have
00:31:35it's gone shit for gordon to find this burnt crumble before i do he knows i'm in the ship
00:31:42come on 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
00:32:05so 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 that's gonna hurt
00:32:23also no ice cream in the churners yet it's almost an hour of ice creams not going in the ice cream churners
00:32:29yes it should not take that long clearly you can see there are some some problems
00:32:36all right i want i feel like there's a lot of things that have contributed to what is happening
00:32:42right 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
00:32:59okay so you have to not fall on the sword some positions but no it's not listen you want to win
00:33:03this thing correct there's a life-changing incredible prize for this but captain's need a voice
00:33:08yes the pressure on the team captain is always huge but today on me it's absolutely enormous
00:33:15white wine and then you're going to gradually take it into uh mix it into yeah yeah i've come second
00:33:24twice in this competition i'm back to win for the third time the voice is amazing it's actually hard
00:33:32why is it so hard when you're so successful come on i know it's just it's a lot of different personalities
00:33:38we're going to get out i know we're going to get out of it it's just a shame but they can't work
00:33:41blind they've got to get close to what they're doing and they've got to be accountable the easiest
00:33:45thing to do right now is just to accept defeat but 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
00:34:00at me i am going to turn this around guys can we have a quick team meeting please
00:34:07can 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 pork 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 with i'd say we've got about 12
00:34:29minutes on the first one we need to remake a crump i need ice creams on right understood but get
00:34:34organized these firefighters police officers it's a dream come true for them okay so you need to
00:34:39start taking this serious is that understood
00:34:44can have an answer please yes thank you let's go
00:34:52hands up crew
00:34:53i think we we sometimes don't realize that as chefs we're not really cooking for us
00:35:16it's not really about us it's about our diners it's about people that we cook for and today it's so much
00:35:21more meaningful hey how we doing hello you know my uncle's a cop and my younger sister's a nurse so
00:35:28i know how hard they have it my mom's a frontline worker she's a dialysis nurse and i do have a lot
00:35:35of family members that are frontline workers and i'd like to do them proud
00:35:39uh captain sarah i want to see a dish yes before it leaves your past please yes yeah 15 minutes i want
00:35:53to see a date eight minutes it's not a banquet understand that we're not cooking 30 portions
00:35:58sending four at a time it's four at a time seven fours one table two yes yeah
00:36:02okay sarah fishes or portions we've decided on two pieces of fish per portion so that every guest
00:36:09gets the same amount of fish and every plate looks the same so i tried to make sure every single
00:36:13portion there's one top loin and one of the belly which has a little bit more fat okay i'll get a
00:36:18try we're all good so you've got a twice the jeopardy because you're cooking two pieces for a
00:36:21portion so just be careful and we need help ask for it yes okay before you go down absolutely okay open
00:36:27up yes not not uh not planning on going down cooking 60 pieces of fish is going to be a mammoth
00:36:32task but i'm confident i'm going to be able to get it done and make sure that every guest walks out
00:36:37happy so you're going to sear the fish and just finish it with a little bit of lemon and then plating
00:36:42so we've got the chowder base we've got our fondant potatoes and then our beautiful tempering on top
00:36:48just to bring it together and that's it for the main sarah i just want you running a restaurant for 30
00:36:53covers yeah your way let's go done audra i need you up here ready to plate okay chef all right
00:36:59chefs let's go service is about to start time is moving very quickly indeed but we've got a great
00:37:05team and i think things are coming out pretty smooth the beef look fantastic so far i think
00:37:10chef some of the regular sizes unfortunately so it's uh i'm sorry man i do not understand anything
00:37:15you just said they're no they speak slowly they're irregular sizes so they're not all even so it's a
00:37:20a little bit complicated we're just trying to make them all perfect thank you it's a kiwi accent
00:37:25thank you to allow me to understand it's my pleasure john christopher great accent by the way
00:37:30the beef's been cooking for about two hours almost to be honest with you it's been on and off on and
00:37:33off on and off so we've crushed up the outside and now we're letting it rest through so it should
00:37:37be just cooked 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 30 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 carrot
00:38:05and macadamia puree it's really sweet and kind of rosy from the carrots and don't slice any more beef
00:38:10just yet yeah i'm up the wagyu rump that's going to go on next i need to see a plate let's go and then
00:38:15we've got carrot top chimichurri that's going to sort of mellow the whole thing out because a lot
00:38:19of richness going on this dish so that herbiness a little bit of chili is going to be just the kick
00:38:23it needs and then to finish off those pickled carrots it's looking great matty can i get the
00:38:27jus we've got now mate just as it is as it is chef i feel so proud of this team for a bunch of people
00:38:32that have never cooked together before today i just don't think we could have done any better
00:38:38puree delicious chimichurri delicious the picture is fine
00:38:42i pull that back like that that is raw in there
00:38:47uh
00:38:51i feel it we're going to get away with a strip we'll get away with but not okay
00:38:55them tonight the firefighters police officers they're not going to have that raw
00:39:11we've got a chance of winning this but the beef has got to be cooked yeah should take control let's
00:39:18go i've spent two hours cooking this beef and to not have it cooked to gordon's liking is absolutely
00:39:24heartbreaking at this point um is your vision of this to finish in the oven yeah we've got 10 minutes
00:39:29before service starts so we make a quick decision let's put the biggest ones on one tray and the other
00:39:33ones in the other because the biggest bits are going to need a little bit longer aren't they yeah we're
00:39:36going to throw the beef into the oven and try to get a couple more degrees of heat into it so probably
00:39:40another five to eight degrees chef yeah but we've got very little time left so we're going to have to
00:39:44nail this 10 minutes guys yes yes yes yes 10 minutes what's happening with the pork in the oven
00:39:51let's pull it they need to come out and they need to rest i'll get it out i'll get them out later so what's
00:39:55that for step um this is for the coleslaw the coleslaw good yeah it's a bit of a pomegranate
00:40:00mustardy kind of thingy bobby what's it let's have done stop oh thank you let's go how's my mane
00:40:06looking honey maple carrots are done our slaw's nearly done yep slaw steph's making a dressing i don't
00:40:11want it to be a pub slaw i want it to be really fresh we have carving station ready to go carving station's
00:40:17ready we're looking really good team's working beautifully well we've found our feet and rhythm so it's
00:40:21it's looking good three four five six seven eight nine ten we got eight yeah we got eight yeah the
00:40:27porchetta comes out of the oven i reckon that's perfect and it looks beautiful the idea of cooking
00:40:36porchetta rolls and cutting them up into individual portions just before service has paid off nice pieces
00:40:44these fantastic gordon can we borrow you all along what's going on uh laura yeah she's uh i think she's
00:40:53letting andre run away with that uh main course with that porchetta i think her team's running her
00:40:58rather than her running her team andre can i borrow you yes is this what we're vibing and then score yeah
00:41:03and then pickles yeah and a little sauce on the outside yeah slow gentle thank you blue team sarah
00:41:10yeah so they're doing an elevated corn chowder the only team that's used corn for their main
00:41:16how long on the fish two minutes here kingfish you know is a staple here yep but as opposed to one
00:41:21piece of kingfish they're doing two per portion so twice the jeopardy there if one's a bit under he'll
00:41:26crucify us and callum is definitely definitely stepping up and running his team they've chosen the
00:41:31carrot three ways that chimichurri with the carrot tops uh that looks good my big worry is that rump
00:41:37that rump of beef and gets this right the main course it could be a showstopper it's close but
00:41:41it just needs a little boost hands up everybody we need plates leaving the pass in one minute
00:41:51come on let's go guys rest and quality yes chef okay every dish rest and quality all right chefs let's
00:41:59go ready come on guys let's do this what's it sitting at chef 56 okay get it if it's out of the
00:42:06pan now please mate we've popped the rump cap into the oven for just a few minutes without this beef
00:42:11being perfect we don't have a dish carving the beef now i could not be happier it looks brilliant yeah the
00:42:20beef looks beautiful oh it looks awesome beef looks amazing guys doing a great job great work great
00:42:25work ben here we go everybody
00:42:30ten nine eight seven oh my god this is crazy five four i need pork three
00:42:43resume spoons two one
00:42:53restaurant style guys here we go let's go first four beef let's go okay let's go i'll do the puree
00:42:58okay okay okay i'll put meat and then chimichurri
00:43:04let's go lovely really consistent each one the same guys
00:43:07that one you're gonna do carrots yep four beautiful plates at a time that's all we need
00:43:16beautiful service service please let's go team good very nice uh callum next four let's go thank you
00:43:24chef the beef the beef came right down to the wire and it's uh it was so close but i think we just
00:43:29nailed 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 in this kitchen and the
00:43:46competition is fierce right i think they're all looking around each other yeah how do i get to walk
00:43:51out 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 you've got to get in and out there that's it it is pretty
00:44:02special to watch gordon in motion and because of him being here i really do feel like the food
00:44:07is going to come out beautifully beef cooked beautifully try and keep it just a little bit
00:44:10more central yes go go a little bit on the next one thank you service please let's go thank you very much
00:44:15thank 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
00:45:00i love it oh god it's 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 cap 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 soon as the dish landed i wanted to dive in the colors are so inviting and when you dive in
00:46:24everything has been executed so well and what i love about it is the balance there was such a lovely
00:46:32amount of acidity heat and there's actually a fair bit of garlic in that chimichurri but it works
00:46:38so well with the richness of that rump cap i love this dish it is not a surprise to me at all service
00:46:45please that callum has such successful restaurants south australia because this this just feels like a
00:46:51culmination of all of his experience and his leadership on a plate what job if i was on my own i'll be
00:46:58drinking that plate if it's good it's good yeah there are we ready to go yeah oh yeah that's gonna be
00:47:09beautiful this is out yeah okay this is it our first dish of the competition we have to get this thing
00:47:18going i love that i love the curry leaf i love that yes popcorn on top that looks amazing
00:47:28right uh sarah describe the dish please so basically it is the corn chowder then we've got the pom fondant
00:47:34the fish the clams and some popcorn so the um sauce tastes good fondant is a proper now where they are
00:47:41and who cooked the fish me raw fish ice cold raw fish oh my god the first piece of kingfish was served
00:47:54raw come on blue team my first chance to impress him gone may as well go to no room and serve it sushi
00:48:02the first piece of kingfish is this our best is this our best is this our best no sir come on guys come on
00:48:08jesus christ
00:48:20who cooked the fish me raw fish
00:48:25ice cold raw fish oh my god may as well go to dobu and serve it sushi
00:48:31the first piece of kingfish was served raw help me out please jamie the job's hard enough okay yes
00:48:38please as much as corn's the hero if i don't cook this fish perfectly we won't win the challenge so
00:48:44let's just nail the cooking method please if you check and you check she's not going to be left in
00:48:49the shift okay look we're a team right yes yeah okay we go up together we go down together yes but
00:48:54give me all you got yes and look at me get your head up yeah yeah let's go i need four more pork
00:49:01in one minute please i need four hot plates in one minute please hey guys laura's talking no one's
00:49:05answering her come on come on guys hey guys yes chef yes come on guys yeah so choose the four of the
00:49:12best ones man right yeah yeah this is the first dish i've done in 16 years in the masterchef kitchen
00:49:17is the pork seasoned pork seasoned thank you it feels refreshing to clear out the cobwebs of the
00:49:23first cook that's it left left right right let's go three carrots per plate head for the slaw in the
00:49:28middle more more okay it's gonna be more it's gonna be a big a big high mound just less sauce because
00:49:34it's all starting to go everywhere you see what i'm saying it's a little puddle but in the chaos of
00:49:38this cook more height tim no one's actually tried this dish in its complete entirety let's go guys
00:49:46service please happy with that laura uh yep all we can do is hope it's good and pray that the judges
00:49:54like it let's go plates go pick up let's go
00:49:56thank you thank you okay interesting
00:50:11that is big very interesting i hope you guys are hungry i know burgundy team porchetta 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
00:51:09there'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
00:51:21i feel like this tastes like many people going their separate ways and making elements and then
00:51:27they've just bunged it together this needs like seven layers off there is so much going on and nothing
00:51:36is allowed to shine service please service please doing a great job team and let's just yeah chime in
00:51:45methodical team let's follow one after the other it's not a race can you get a temperature probe
00:51:5044 46 yeah that's perfect yeah yeah that's 48 yeah service next round every piece of fish that
00:52:00comes my way i'm double checking to make sure it's cooked perfectly i cook you double check but it only
00:52:07takes one piece of fish to be over or undercooked and then we have no chance of winning this challenge
00:52:13sarah we good have they brought it back up yes good to go hey blue team do you want to win this
00:52:18yes come on then here we go oh
00:52:29so we've got the blue team's mane here seared kingfish with corn chowder wow and lots of other
00:52:37little little bits there as well i'm intrigued should we give it a go
00:53:07my fish is a little inconsistent
00:53:17i've got my belly piece which is absolutely perfect but my loin piece is a touch over which 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 but flavor wise
00:53:32there's a lot going on here and i think this is classic sarah right being able to have like
00:53:39this amalgamation of a couple of cultures and just that little spread and that little sprinkle of
00:53:45indian spices over the top by the tempering with the mustard seeds and the frying of the curry leaves
00:53:51it just really interests me i know we started slow but we're going to finish strong i don't want to
00:53:55hear you come on yeah all right let's do this let's go i love the way the dish looked and my fish was
00:54:01cooked really beautifully the skin was crispy and the flesh just flaked apart and seasoning is perfection
00:54:12first i would like to congratulate them for daring to try to use corn in the main cooks with fish
00:54:19fish and with a shoulder and i'm actually quite impressed because this is absolutely delicious well done
00:54:32happy 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 yeah 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
00:54:51dessert are those ice cream set they're set the ice cream's going to be good the granita's going to
00:54:57be good we're definitely taking a risk with this dessert conceptually it's something new it's something
00:55:03different 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 forward 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
00:55:19the salty crumb and the freshness of the granita like everything has got a place in this dessert
00:55:25load that granita on make it snow oh my goodness hold on just guys just stop just a touch less granita
00:55:32please i'm just trying to gain a bit of control and make sure they know that they're being led and
00:55:37hopefully i'm leading them in the right direction to a win here guys that's way too much cake that's like
00:55:42four times the amount that we originally put on but it's so hard guys i just want them all to be
00:55:49exactly the same it's like having seven children i've got one and that's hard enough service please
00:55:56i love this place it's amazing i think it's um maybe a really good wake-up call that this is not as
00:56:01easy as i thought it was gonna be oh okay i think we're all going to be surprised because this one is
00:56:18just named corn and milk yeah i want to unbury it
00:56:34whoa
00:56:44whoa
00:57:05whoa
00:57:06i just felt like it didn't come together at all for me
00:57:14i found that the gurinnies are 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
00:57:26i found all the flavors quite incompatible and i did feel like their mains it felt a little bit like
00:57:34they struggled i can see the struggle but i did really like the corn ice cream and the flavor and
00:57:39the fact that it was a bit salty ice cream please four portions yes ice cream ready the thing i like
00:57:45most about this dessert is the intensity of the corn flavor in the ice cream and i think even just the the
00:57:52orange cake with with all that grind and skins in it that bitterness would have gone really nicely with
00:57:57just the ice cream the granita is really interesting because i think it would be a great element
00:58:03on another dessert i don't think it works here you know what we call it confusing
00:58:08i would agree with that i get what's going on here like you know you've 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 hasn't
00:58:30worked with this one i think it's clear after this tasting laura's team they are out of the running and
00:58:35this is really going to come down to what sarah's team and callum's team bring us for their desserts
00:58:40i think we're on the same page i agree
00:58:46all 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
00:58:58to this dessert because the dishes are equal weighting from the judges so it's really important that we
00:59:01nail 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-queneling onto frozen
00:59:13cold trays just so they can sit slightly so they don't melt too quick yeah good finish strong shall we
00:59:17guys let's go all right guys let's get rocking and rolling i really want to win this first challenge
00:59:22for 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
00:59:33halfway beautiful for dessert today we're going to be making a kind of aussie classic a sweet corn
00:59:38ice cream 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 a four hour game let's go in the middle
01:00:00so we can work together that's it two places two places let's go left left right right so we don't
01:00:05keep on moving stuff there you go okay yep perfect last four hi the main was a real struggle but i feel
01:00:14like the result was incredible let's start thinking about the dessert yes yes if we can nail this dessert i
01:00:20think we can take this out we'll do a test plating yep yeah okay cool for our dessert we are doing a
01:00:27carrot halva parfait so the carrot halva is like i make it all the time at home i make it for my family
01:00:32so i'm hoping that that flavor is going to come straight through the parfait yeah this is that one
01:00:37there yeah so then can i have the pastry i think that the flavors in these dishes definitely show a
01:00:44little bit of me and you know also the other contestants i wanted debinder to pull out a dessert
01:00:50that really speaks of her behind behind behind also i really wanted theo to do his thing and pull out
01:00:55a really beautiful pastry one pastry theo i pull out the rough puff pastry so we got the parfait dessert
01:01:03yeah okay and it's not how i envisioned
01:01:12it 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
01:01:37to be cut through with a spoon not hammer through yeah with a chisel it's not the way i wanted to
01:01:41start my master chef journey jesus
01:01:45the puff pastry needs to be cut through with a spoon not hammer through yeah with a chisel
01:02:03the crucial element of this dessert hasn't quite worked out everyone needs to be in sync with what
01:02:08you want yeah okay there's elements here but it needs to be brought together now and you're the
01:02:12captain you're the only one who can do it got it let's go we need to completely rethink the plating
01:02:19um the pastry is the only textural element on the plate we cannot leave this off
01:02:26it's too late to make the puff pastry from scratch i need to get creative thank you because the puff pastry is
01:02:32so thick we need to play around with the plating of it a little bit okay so i feel like if we actually
01:02:38have the parfait in the center and we just crumble up and make it a bit more like a flaky pastry around
01:02:43the outside so make a crumb out of the puff pastry i reckon we can put on the garnish around the outside
01:02:48like neatly because of the new way we're plating the pastry we need to adjust how much of each element
01:02:55goes onto the plate the pistachio cream we're doing like four dollops on top of the crumb i think just
01:03:00do three dollops of the pistachio yep so we're going in with three dollops of the pistachio cream
01:03:05four dollops of the carrot gel more of a blob oh yeah let's keep that consistent and all of the
01:03:12other ingredients scattered around and you're doing sultanas and carrots so that the plate looks full
01:03:18and that with each spoonful you get the correct proportions of all the elements oh i'm proud of
01:03:23of your team look at this so great look at this well done sarah no it's what me and everyone has
01:03:29pulled it together i definitely feel like we're in with a chance here sarah happy with that the look
01:03:35visually it looks beautiful yeah we love her service please let's go four more now yes wait sir
01:03:40oh oh that's gorgeous that looks gorgeous thank you it's really beautiful
01:03:54what do we got blue team carrot halva parfait okay
01:04:10i've eaten this dish in regional indian restaurants and it's this lovely texture
01:04:36which the blue team has made into a parfait and that's genius so when i bit into it and it wasn't
01:04:43overly sweet it had that thickness and that solidity to it like a parfait does
01:04:48i just thought it was a beautiful modern interpretation of a traditional dish plus that pastry though it
01:04:55wasn't a shard as expected added this crumbly buttery texture which i think elevated the dish let's go
01:05:02i thought it looked absolutely beautiful i love the colors and the composition very very pretty
01:05:12i love the flavor of the parfait and i thought the parfait and the pistachio went really well together
01:05:18that beautiful floral cardamom and i think it's a concept that turned into something really beautiful
01:05:23it looked a million bucks i'm loving the balance i'm loving the textures i'm loving the colors
01:05:31well played yeah that's it that's it come on finish strong all right chefs let's go right now let's go
01:05:37go for the win today it all comes down to this dessert brew you good okay yeah good yeah excellent
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 pavlova we're going to like grade the little tips and then it sits
01:05:53like that great and then we fill it up love it yeah brew has had a great idea to flip the meringue
01:05:59upside down doing a great job team i'm so happy with them we've shaved them down so we can
01:06:04effectively use them like a little open bowl on the plate these look absolutely beautiful and we're
01:06:09going to glue them down with some of that lovely passion fruit curve that's going to hold them in
01:06:12place oh my gosh i love this and then all the goodies are going in we've got popcorn we've got fresh
01:06:19mango and of course that beautiful quenelle of sweet corn ice cream happy with that callum yes
01:06:26yeah these meringues are the sexiest things i've ever seen service please four more plates please guys
01:06:32i love the look of our dessert but looking across at sarah's team oh that's great their dessert is
01:06:38looking so beautiful and intricate blue team let's finish strong come on let's go one more four let's
01:06:43go last four i 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 oh that's clever
01:06:54i'm loving the look of that okay so this is green dessert sweet corn pavlova that looks so good
01:07:05that looks amazing i'm diving in yeah let's do it i'm excited
01:07:21oh it is absolutely delicious
01:07:51oh we love it what job our things have nailed it the dish look very very attractive very pretty very
01:08:01miniature i noticed very quickly some elements were a little bit too sweet
01:08:07but then behind the sharpness of the passion fruit the citrus the mango oh it's an envelope of flavors
01:08:17textures i loved it presentation a plus 10 out of 10 so clever to invert the molds make those meringues
01:08:27so that they're little walls and then actually fasten it to the plate so that it stays there with
01:08:32the passion fruit and lime curd as well for me it's perfect i felt like every single element on this
01:08:39played its role perfectly none better than that corn ice cream which just was like the anchor to
01:08:46absolutely everything on this dish all 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 final two yes yeah you go dra go dra great job
01:09:07all of you well done well done there's only one winning team today there is a massive prize up for grab
01:09:12thank you thank you thank you i just hope that the green team has done enough
01:09:29first off all three teams did exceptionally well i mean you all had bumps in the road you all overcame
01:09:36those bumps i'll be honest come up with two incredible dishes like that in that short period of time
01:09:42with a carrot and corn is bloody hard random choice you did yourselves proud honestly well done all three teams thank you
01:09:58we know you all wanted to start this competition off with a win
01:10:01it's what you came back to do but there was one team that served up not one but two back-to-back bangers
01:10:11the winning team is
01:10:17the green team
01:10:31everything we've found Åeker
01:10:50oh we can see that history history across the dark game
01:10:53it really has supported us it's so cool
01:10:55and this guy here will be back to set one hell of a challenge here we go this season on Masterchef
01:11:07Australia are we ready let's go Gordon is just getting started omfg and please welcome the one
01:11:19the only Peter Gilmore the superstar guests keep on coming
01:11:24Curtis Stine Maggie Biel Shannon Madden Kirsten Tibble the king of fruit top Adley Cox Josh Tyler
01:11:36are you ready for this one with our incredible judges this is the thousand cut tofu flour
01:11:47oh my god that is my salt baked mud crab with comfy garlic butter oh my god Jean-Christophe the man is a
01:11:55genius unbelievable I get asked a lot what Australian food actually is and it's dishes like this that puts
01:12:07Australia on the world stage because at the end of the day wow holy holy the food is what makes the
01:12:16world go round this is a celebration well done that is perfection it's just like heaven that was so
01:12:28delicious if you keep cooking like that the trophy is yours for the taking you're in for one hell of a season