MasterChef Australia Season 17 Episode 4
#MasterChefAustralia
#PrimeUSTV
#MasterChefAustralia
#PrimeUSTV
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00:00:00Ramsey let's go got everyone going 90 seconds get organized you gotta think now with a surprise
00:00:06service challenge that's it beautiful service please let's go everything is just peaking with
00:00:13flavor a plus 10 out of 10 absolutely delicious and the green team got to cook along with Gordon
00:00:22crikey nothing could have prepared me for this we gotta go guys come on to win the only immunity
00:00:30pin of the season Ben come and get your immunity then they made the most moorish midnight snacks
00:00:40oh perfect that is just an impeccable plate of food and Audra's dish I call this the magic to a happy
00:00:50marriage won a place on Gordon's very own restaurant menu that is perfection tonight
00:00:59the first elimination for 2025 I am feeling anxious because I do not want to be the first person to go
00:01:07home here we go again yeah this part never gets easier no my heart's beating a million miles an
00:01:26hour I'm feeling terrified to be honest I mean this is the first elimination here we go the last time
00:01:33was in the competition we're against some fantastic cooks but we're amateurs now we're against seasoned
00:01:39pros and nobody wants to be the first person eliminated it's gonna be tough oh okay it's dark
00:01:52oh my god the trophies there oh I'm thinking wait we're not at the grand finale yet what is that doing there wow
00:02:09like is this gonna be a challenge that's a grand finale dish what is going on
00:02:14it's a bit weird it's a bit puzzling isn't it
00:02:21welcome to the master chef kitchen
00:02:30hello how are you going i'm laura how old are you i'm 18
00:02:48my name's ben i'm tim yeah ballarat boy i'm steph hi steph i can't believe that i'm actually here doing
00:02:54this for you three wow that is amazing cooking warms our hearts warms our souls it's a big yes from me
00:03:06oh thank you amazing yeah look good on me yes it looks fabulous on you
00:03:14i want to be a chef
00:03:19tim you're with me i'm with you curtis i really can't believe it an amazing experience
00:03:24be able to cook for one of my heroes oh stop it having the judges say nice things about my dish
00:03:32good job it's a fantastic feeling
00:03:33i look like a baby oh baby callum you're absolutely bloody nailed it it is
00:03:40because it was the dish of the day but it's delicious so proud of you
00:03:47how are we going to fit your smile on the normal size bottle
00:03:56i'm feeling good about it give me one
00:03:59oh stop it
00:04:04mate can't do it can't do it if you don't get out of this headspace
00:04:08yes you'll go home audra it's now time to say goodbye tim defender it's been the best it's been the
00:04:18best time of my life i'm sorry jamie samira kath you're going home it's been an absolute joy
00:04:25thank you so much steph matthew declan good work guys good work dash we're gonna miss you a lot
00:04:36it was like such a magical experience
00:04:40and that's the magic of all the people that are here
00:04:46everyone makes this show so much more than just food
00:04:52it's such an amazing experience that i will never ever ever forget
00:05:05oh that made me cry wowee master chef is way more than cooking it's definitely growth and seeing
00:05:18the progress of my cooking from the day i first walk through these doors it motivates me so much more
00:05:25to to make it to the end and to win this competition it's like the the cherry on top to a beautifully iced
00:05:33cake it's like it would be perfection
00:05:49that was so beautiful to watch really laura you've grown up in this kitchen
00:05:57i was so young oh my gosh that was crazy to watch uh that was very weird i kind of saw my daughter
00:06:04in that and that was so freaky yeah yeah i was like oh my gosh she's gonna sound exactly like that one
00:06:09day too squealing her head off down the hallway
00:06:14tim you got quite emotional in that why i just that just shows how much this how much master chef means to
00:06:21every single one of us and i guess that sort of is a reflection on how far we've all come
00:06:26since master chef in our own ways declin what was that like to watch um emotional i'm much like
00:06:35andre i think you know i want to be a chef and um master chef has given me more opportunities than
00:06:41i could ever ask for so yeah just grateful standing here today black apron or not i want to ask you how
00:06:48old were you when andre was in season one it's crazy i think like you know i was probably nine or ten
00:06:55years old oh my god well how old were you po about 75 how's it changed you oh master chef was so formative
00:07:11for me for my identity because i think i came in age 35 grown-ass woman still trying to prove that
00:07:18i'm not just what i look like and right away the judges were like what are you doing what's your
00:07:24heritage and i said i'm chinese malaysian and they said why aren't you cooking from that and it was just
00:07:30such a penny drop moment for me and from then on i haven't looked back like it's hands down the best
00:07:37thing that's happened to me in my life yeah like for me reflecting it's not just about food in fact
00:07:46the food is like probably in the bottom 25 percent because this place does so much more than that
00:07:55you know for me it it taught me how to enjoy things you know how to laugh how to grieve
00:08:04and it's the lessons that you take from this kitchen from these four walls
00:08:11that end up making you a better cook
00:08:16once upon a time you came here with a dream
00:08:21and each of you had to walk away from it from this trophy
00:08:28the cooks we just saw are not the cooks standing in front of us now
00:08:34so for your first elimination challenge we want you to bring us a dish that represents who you are
00:08:42now oh my goodness you came here to give it everything you got right
00:08:50and this cook right now this is the one to do it you've got complete freedom to show us who you really
00:08:59are you got access to the pantry all the equipment that you could possibly need
00:09:06and we're giving you 90 minutes but the bad news whoever cooks that least impressive dish
00:09:12they'll be the first contestant eliminated from the competition
00:09:16now unfortunately sarah's not feeling well and she won't be cooking today and because of that she'll
00:09:26automatically go into the first pressure test and ben you got that shiny little immunity pin on your
00:09:34apron looking pretty if any point in the cook you feel uncertain you can play that thing and you'll
00:09:41join or drop safe and sound my friend
00:09:48ladies and gentlemen's make sure you give us your very best dish ever so are you ready
00:09:58ready yes let's go oh thanks dash thanks all right
00:10:10it's onions just there bro okay good exercise it's for myself done in a year
00:10:17smells great saf show us how it's done it's the first black apron i am feeling nervous and excited
00:10:23yes i've only been out of the kitchen in the past 12 months but i want to show my evolution as a cook
00:10:29i am way more happy to experiment with interesting flavor combinations rather than that typical stuff
00:10:35that i used to do back in 2011. i'm going completely traditional when they say they want to see the cook
00:10:41i am this is who i am i am doing a yule log i feel like this really represents me because my season i made
00:10:50a swiss roll but i feel like now i'm just elevating it to show growth from last season to now cooking for
00:10:58me now is all about having fun but there's a lot of very good cooks in this kitchen and i'm pretty
00:11:04desperate to make sure this packs a punch and keeps me in the competition i am absolutely so pumped to
00:11:12test them dishes and to find out exactly you know who that person is that's what i feel like these two
00:11:19especially because for you guys it's kind of the first real time that they get to open up and express
00:11:25themselves we've given them a really open brief so i think it makes that really easy for them to show
00:11:31what they're made of how they've evolved or does it yes and no i feel like when you start to think
00:11:37about how you've evolved it's hard as a cook like get caught up with trying to think about it too much
00:11:44yeah you're trying to encapsulate two longer time span yeah maybe yeah and i think when you cook with
00:11:50emotion it can be a really beautiful thing but if you let that emotion get the better of you instead
00:11:55of harnessing it it could all just kind of spiral in the wrong direction i think everything is on the
00:12:01line because we've just reminded them how much they want to be in this competition as deep as they can
00:12:06possibly go but that's not going to be the case for one of them because at the end of the day
00:12:11we are going to eliminate our first contestant from the competition rough
00:12:23lody hi oh my god that footage of you oh my god i was so little you had a little chipmunk voice
00:12:33i love the eye makeup yeah i know i think i actually put like shimmery eyeshadow on most
00:12:37days i was like hey i'm here so tell us what you're making i'm making a ravioli doppio so a
00:12:43double filled rav oh you're doing one of those yeah i'm mad i'm so like oh for time it's fine so
00:12:51one side's got like a braised tarragon and leek little filling the other side's a lobster moose but
00:12:55with chunky moose as well and then i'm going to make like watercress emulsion and then a little buttery
00:13:00shellfishy sauce as well to go with it but the whole thing is like pasta and puree because obviously
00:13:06florence is only on a puree diet at the moment and my life is pasta oh that's so the only way
00:13:11she'll eat pasta is by smothering puree so it's a pasta puree oh my god yeah so it's like the moose
00:13:16the leek like everything's kind of like a pureed texture okay amazing but i think we shall leave
00:13:21you alone i really do have to get a move i know thank you and obviously being a mum now my daughter
00:13:28florence's eating journey is like the biggest thing in my life so the purees in my ravioli doppio are
00:13:34based on the textures of the purees that florence eats but not necessarily the flavors that she eats
00:13:42there's no way she's getting lobster pasta anytime soon let's make that very clear but lobster and
00:13:48leek is a beautiful combination so you get the crunch from the lobster and the silky smooth texture
00:13:54from the lake where did the time go god it goes so quickly in this kitchen it's crazy
00:14:04oh yeah i'm puffing and puffing already eh even though i've only been out of the masterchef kitchen
00:14:10one season i feel like a completely different person so the most important thing for me today
00:14:15is to show not only have i grown a little i've grown a lot and this is how much riannon oh g'day
00:14:21how you going good thanks have you got your emotions sort of like oh my god i was a mess
00:14:27like this place has created so much goodness like my life is completely different you know i'm living
00:14:33my actual dream and like i'm nearly 50 and you know what i mean and i'm going i'm doing it you're
00:14:39going for it like the first very first job i did when i came out of the kitchen was a dumpling
00:14:44master class for little kids in a shopping center and and ever since in townsville everyone only wants
00:14:49dumplings from me so i'm doing coral trout dumplings because i'm from north queensland coral
00:14:53trouts everywhere and a coconut spicy thai broth and and a chili oil and crispy skin and some um
00:15:01geraldine wax and finger lime and i also want to use all the fish okay there's no way i would have
00:15:06tackled a fish in the first season the wing the cheek the skin the fillet the head and the um frame
00:15:13yeah so it means a lot all right good luck crossing our fingers boy thank you so i'm starting on my
00:15:20fish but i've got to take my time because i'm using the whole fish oh it's very the bloody thing this is
00:15:25one of my new techniques that i'm learning last season having josh nyland on this would be classed as
00:15:31an old-fashioned cutlet or darn and watching what he does there's no waste and i want to show that i
00:15:39can do that ladies and gentlemen keep on going you have one hour and 15 minutes left come on
00:15:53it's pretty good where's nat when you need her do you need a hand it's good i'm not going to become
00:16:07a meme dash you got the jar open that's a great start got it open what are you making calling it
00:16:12sri lankan's spiced pear obviously a big thing for me last season was reclaiming my heritage i love that
00:16:18i want to show lots of technique um like five different elements i think dash it's awesome that
00:16:22you're pushing yourself good luck thanks today the competition is absolutely fierce um there's a lot
00:16:30going on here so i'm going to do three separate dishes as one dish so i'm making like a farmer's
00:16:35cheese some scallops with a india sort of a blanc and tuna with a blackberry ponzu i can only admire you
00:16:42for uh yeah presenting so much thank you i mean i'm cooking with all these amazing cooks hey depender
00:16:49hey ladies oh the smell so today i'm going to be making a thali is basically like a complete meal
00:16:55how many how many dishes so i'm doing three curries so there's a lot of work to be done
00:17:01but i need to trust in who i am so it's toasty time
00:17:05i'm doing dr pepper barbecue pulled beef cheeks i'm going to make a little roasted garlic and
00:17:13jalapeno mayo to go with it lots of cheese can't make a toasty without bread can we can oh mate this
00:17:20is me the first time i came into master chef i wanted to start a toasty business and that's what
00:17:26i've done so this is my reputation on the line and if i'm the first one to go home on the back of a toasty
00:17:33it's going to be pretty embarrassing tim who's this strapping young man six years ago colorats
00:17:42finest right there i don't know about that annie what's going to be the dish that shows us who you
00:17:47are today well if everyone's going to bring out a toasty it's today so that's what i'm going to give
00:17:51you i'm calling it the forest gump toasty okay because you know in forest gump when forest visits
00:17:57the president and he has to wee when he meets the president he's like i must have had me about 15
00:18:02dr peppers right so we've got the old can of dr pepper so you'll get that sweet but savoury barbecue
00:18:10pulled beef cheek so it's a bit of fun it was inevitable that we're going to see toasty from you
00:18:16but toasty in an elimination for the first one of the season yeah i feel like it's going to be
00:18:27something special and you're only bound by your own imagination and what can go between two bits
00:18:31of bread i just need to make it the best bloody feeling that you guys have ever had
00:18:37no pressure huge risk good luck to you thank you fellas
00:18:41all right do you ever cook a toastie no if your wife is on the line exactly
00:18:51it's a good look that feeling is gonna have to be red hot yeah
00:19:03so jimbo you're looking good thank you today's challenge is such a great challenge because way
00:19:25back in season eight that's so unreal i started this whole food journey with my sister theresa
00:19:32how are you going all right you're all right good luck thank you you too jim it was beautiful and it
00:19:39meant a lot to me so after my experience in masterchef i've created this wonderful career within the food
00:19:47industry i landed with food photography i've worked with a lot of the best chefs in australia
00:19:54so i'm not in my kitchen every day and now i'm back in the master chef kitchen with all these amazing
00:20:01contestants so i feel like i do have to prove to myself and to the judges that i belong here i want
00:20:09that validation jimmy hi what's on the menu so basically we have two fish which is the most incredible
00:20:18sustainable fish searing it and then into the oven got some herb oil i'm doing the dashi now obviously
00:20:24with the kombu we've got a miso glaze i've just blanched some tomatoes and it's just a really light
00:20:30pickle and there's going to be also this incredible ingredient called neptune's beer have you got it
00:20:35shall i get it i'll get it it is seaweed oh see it looks like hair but it tastes like the ocean it has
00:20:42a crunch like you wouldn't believe so i'm topping it with that it is incredible oh look at that wow
00:20:54isn't it amazing so that's going to be a finish on top yeah so you've just named all of your
00:21:00elements you've got going on i have something to prove it's a lot it's a lot i've been running
00:21:05backwards and forwards and i gotta keep going good luck thank you
00:21:08your beard's back in the fridge that is crazy
00:21:16this is your chance to rewrite history you have one hour to go
00:21:21three two one hour to go
00:21:31los
00:21:34i'll have a glass thank you andre
00:21:38i'm doing a soft polenta with morton bay bugs blue crabs and a crustacean bisque
00:21:43today i'm cooking this beautiful murray cod in um a tie inspired bisque so i've got a bit of
00:21:52freshness and punchiness to balance out with this fatty murray cod
00:21:57so today i'm making a prawn tortellini in a prawn bisque i've got a bench of bisque here so it's it's
00:22:03bisky business risky risky business i'm not sure what we're calling it i just have to make sure that my
00:22:09bisque stands out from the other two oh bisque city
00:22:25oh my goodness man just opening everything takes time i know
00:22:30oh in my season my style of cooking was really just simple homely mum cooking first of all you get
00:22:41one of these and secondly get up to the country and the judges loved it but today i really want to
00:22:53showcase how i'm evolving as a cook recently i've been developing my creative side yeah good i'm
00:23:04doing japanese style with cat's twist i'm going to really take a big risk and push myself but do you
00:23:11know what i am ready for it hi guys how are you going ah that intro was amazing after that it was
00:23:22just the word joy is with me so thank you so much yeah it was it was amazing did i remind you why you're
00:23:28here why you're back yeah thank you um i have cat's kitchen which is food made with love but there's
00:23:34also another side of me and i think since master chef it's um being more creative so today i want to show
00:23:40that side well that's the growth what's this going to be well this is going to be a japanese inspired
00:23:46dish done cats way so it's um marinators japanese grilled mushrooms on the hibachi making a furikake
00:23:53furikake yeah which i love the name yeah yeah furikake yeah you know some pickled wakami i'm doing a
00:23:59smoked soy cream yep oh and a um shiso gel i'm going to give you a range of charters on the mushrooms
00:24:07so some of them really charred and some of them just a little bit softer i'm very excited but you
00:24:13can't overcook your little delicate mushrooms this is really showing your growth if you can pull this
00:24:21off i hope so andy the only piece of advice i'll give is taste taste and bring the joy bring it on
00:24:27car okay thank you thank you okay the word of the day is joy it's smelling so good guys
00:24:45yum depender you know when you like it smells good it can never taste bad yeah i know i know always a
00:24:50good sign always a good sign i'm just gonna watch and be like can i make this at home yeah there's
00:24:56no time to rest get on with it rude 45 minutes oh i swear time moves so fast in here today i'm making
00:25:11a yule log i was known to be strong in desserts in my season season 15 and since i was last year i have
00:25:21practiced a lot so i'm hoping that this dish really shows that i've learned how to balance unique flavors
00:25:30i like it i like it
00:25:35so that puts a lot of pressure on me because normally i have my yule log
00:25:40overnight in the freezer but i do not have the luxury of time today so i am just hoping 40 to 45
00:25:48minutes is enough time for my yule log to set and now i'm gonna start putting it together so we can freeze it
00:25:58i'm happy with the flavors so i just have to pick up my pace i quickly check on my sponge
00:26:04oh it looks so good careful perfection thanks it's looking phenomenal so i have to roll this bad boy up
00:26:19with the yuzu and mango gel on it which has through the earthiness of the black sesame ganache
00:26:25i put it in my little silicone mold at the end of this cook i want to present an actual log looking
00:26:35dessert that's the goal and then i put my sponge and a black sesame coconut white chocolate for your tin layer
00:26:45okay okay i'm taking it this dish is exactly what i had in mind surely it has to work
00:26:58all right yeah i'm a little bit worried if i don't freeze
00:27:03but um it's in the blast sheila but yeah i am feeling very anxious because i do not want to be the
00:27:11first person to go home what else spring onion maybe oh yeah all right let's boogie
00:27:3040 minutes how many just under 40 minutes i'm a little bit behind in what i what i was hoping
00:27:40i've got to make these dumplings um balance the sauce cook the dumplings plate it yeah i finished
00:27:49the coral trout i had to try really hard to make sure that the fish is filleted perfectly i'm just
00:27:55putting my fish skin into the oven to dry it so it's nice and crispy and i also made a fish broth for
00:28:02the coconut soup so now i've got to roll the dough super thin and i know po is the queen of wontons
00:28:11so it's all got to be perfect hang on we just gotta wipe the floor we just got a little spillsy thank
00:28:18you so much you're welcome why are you always cleaning
00:28:24okay you're just cleaning show us how it's done
00:28:32thank you today i'm cooking a dish called spiced orange so i'm using two recipes into this dish so
00:28:43the first one is my whole orange blender cake and it's an orange cake that's a little bit bitter
00:28:49and the second one is my two ingredient ice cream so i'm going to turn that into a beautiful kulfi
00:28:55kulfi is an indian style ice cream and then there's a few other things in there i'm going to make a
00:29:01spice syrup i'm going to have some orange wedges and i'm going to make the most delicious orange and
00:29:06ginger curd to go with it here we go i was just about to go to the garden you call me are you going
00:29:13indian again or where are we going this time yeah yeah this whole blend of orange cake and my two
00:29:18ingredient ice cream hashtag kulfi right are two of my most viral pieces of content yeah so this is who
00:29:25i am now i've seen your content and it's all about doing things the easiest way possible so people watch
00:29:30it and go oh i'll do that yeah absolutely this is like the perfect test to see like does that work
00:29:35in the marshall kitchen yeah yeah i'm hoping i'm working on it good luck my social media presence
00:29:44kind of happened accidentally now i have three million followers it's awesome and humbling
00:29:53this dish really does represent what i do on my social media it's fun and it's interesting and it's
00:30:00quick easy delicious and it's something that i really personally want to do so i'm really hoping
00:30:07that this dish is enough to keep me from being eliminated
00:30:15dosh run dosh run thanks
00:30:21how are you doing jimmy i'm doing great thank you very much can i see what is on there please
00:30:25this is just searing some shallots you're going to give you a tip yes drop a tiny spoon of water
00:30:32to pre-cooked it still give me that nice sear absolutely i have a nice tomato dashi i think i might
00:30:37do that you see you're ahead of me thank you i love it thank you brood just over 30 minutes oh my gosh
00:30:45time to move so quick keeping you on your toes thanks audra um even though my ulog is in the glass sheila
00:30:53i am a little bit worried that it might not freeze on time so i'm just doing like little backups i've
00:30:59decided i'll just do smaller ones because i know they'll freeze quicker but the ideal is the ulog
00:31:06i'm hoping this is not going to be what i'm serving the judges they are nowhere near close to the
00:31:12perfection a ulog would be i'm just praying to god that log sets should be fine
00:31:18it's your first elimination don't let it be your last cook 30 minutes to go oh my god
00:31:39how's it looking nesh it's looking good amazing look at me pa i'm doing your squat i know waiting for
00:31:45what i'm doing the position the position that looks so good samira
00:31:54you fried in me so good oh thank you love today i'm making shekriye which is a traditional syrian
00:32:01dish it's a yogurt soup served with lamb chang infused with coriander and garlic so the yogurt is
00:32:08looking good the little pilaf is on i got my coriander ready that cream that's my yogurt soup oh yeah
00:32:19baby bring it on so this is the dish that represents me now but yogurt soup is not something that's
00:32:30commonly found anywhere you go it's a little unusual so i feel like i'm at risk here in case the judges
00:32:37don't know that side of middle eastern cuisine so today i have sauteed that garlic and coriander to
00:32:43a very gentle point with ghee and infused it in the sauce so it's not overpowering to the palate
00:32:49i just want the judges to dig in and enjoy
00:32:5520 minutes guys 20 minutes come on kath
00:32:59on your home stretch sweetie
00:33:05kath you going all right oh yeah i'm just giving myself a hug oh yeah yeah yeah no no yeah so i'm just
00:33:11trying to get organized yeah this is a little bit oh yeah here we go so charring my mushrooms i've made
00:33:18my footy kak here i love the name that is the least aussie you've ever sounded i use it when i speak
00:33:26another language actually my pronunciation of their language is really good but aussie oh you speak
00:33:31australian better than anyone i've ever met australian australian sorry australian oh rey you know i come
00:33:36on there's rey but but she's a queenslander i love you too i'm not all that experienced with the hibachi
00:33:47but um i have now got one at home so santa gave it to me it's very very tricky because some of them
00:33:53going to be still a little bit soft but some of them are going to be really charred and just have that
00:34:00real flavor in them yeah that's what i'm talking about of course you can over char the mushrooms
00:34:09so it's stressful oh god i oh i am oh now my heart's going and now my brain's not working it's it's it's
00:34:19you know i'm i'm um hang on i'm up here just gotta bring myself back down
00:34:25keep pushing 10 minutes to go come on guys moda moda moda
00:34:39this kitchen is chaos i am chaos i just have 10 minutes to make my ravioli job yours do a taste test
00:34:47and then plate everything together so i'm gonna cut it down to the final seconds here oh my god
00:34:54so i start piping these leak filling onto the pasta and it is oh it is smooth like flossy's bum
00:35:07i crack myself up the lobster's got that crunch the pasta has got the right texture to
00:35:13hold the filling as well because if it's too thin it's going to burst in the water if it's too thick
00:35:19you'll lose the filling so now it is so important that this is cooked perfectly
00:35:26go timbo look at that time's getting away but pressure cook is done and i'm absolutely stoked with
00:35:34this toasty face looking good the beef cheeks have got a great texture mixed with the dr pepper and my
00:35:41barbecue sauce it's exactly what i wanted oh man just gotta breathe tim yeah i know don't get to
00:35:49breathe but let's be honest if this toasty isn't the best toasty the judges have ever had
00:35:57i'm packing my bags
00:36:04ladies and gentlemen five minutes to go here we go
00:36:07come on guys let's go
00:36:21ru come on my fate in this competition's on the line and i've put my sweat blood and tears into this
00:36:30yulog oh my god so i am just crossing my fingers and toes that is set i don't know i think it's soft
00:36:44come on come on come on come on come on i don't know i think it's soft
00:36:57it's soft
00:37:02is it ready
00:37:06come over oh
00:37:16it didn't freeze
00:37:19i feel really deflated
00:37:22this dish represents who i am now as the cook so i'm just really disappointed in myself
00:37:43you all right cal yeah yeah you doing okay yeah good yeah it looks like you're very under control
00:37:48mate yeah i am surprisingly fine you too that's pretty thank you
00:37:56i'm presenting this dish as a little bit of a floral arrangement
00:38:04and it's all very monochromatic and i think it represents me both professionally and it also
00:38:11represents me personally as well what i'm worried about is that maybe my palette isn't as good as
00:38:18the judges um so i think it's great fingers crossed they do too
00:38:24get it on the plate two minutes to go
00:38:39all right cass this is it my hands are shaking it's crazy we've got some beautiful charring we've got
00:38:47some that aren't as charred yeah it's i'm really happy i'm not a hibachi master at this point
00:38:53but i wanted the mushrooms to be charred i wanted some of them to go all the way
00:39:00i think that i have a really great balance i've got a lot of smokiness in with the mushrooms
00:39:07taste i've got the flavor of the footy kake it's a real sweet sour mixture
00:39:12yeah beautiful and then with a beautiful soy cream it's got joy in it and it's got love in it so
00:39:19you know that's that's it it's got flavor i know that so i'm really happy with that okay
00:39:31talk about leaving it to the last minute i know right darling
00:39:35looks good though this here i'm finishing it off i'm breathing it's okay i'm breathing
00:39:41everything is coming together beautifully and i'm a visually creative person so i'm calling
00:39:46my dish today tooth tis from the tooth fish that i'm using and matisse matisse is such a beautiful
00:39:54classic artist and i'm putting my own painting on this dish happy days so my dish looks like a painting
00:40:03but it's also about the flavors and i'm here with some amazing cooks you know looking at everybody
00:40:11else's really beautifully executed dishes i am questioning myself do i belong here
00:40:17keep going keep going my ulog has failed but i need to play it up something rather than nothing
00:40:33oh my gosh i don't even know what we call this it's just ruse back up
00:40:42i don't want to do this but i have to
00:40:54good job how'd you go mate yeah really happy what's your name declan what's your game fish is my
00:41:13game that looks amazing how did you go how did you go good i think i got it on well done
00:41:24oh looks great thank you
00:41:26i'm not gonna lie like just feel like my heart just dropped because even though i'm serving a dish
00:41:35it's not what i want so i feel like i'm really grateful to showcase what i can do
00:41:42and i feel like i still have more and i don't want to go home yet
00:41:49here i live
00:41:59we know the cooks that you started as but now we'd like to see the cooks that you've become
00:42:05the first dish we'd like to taste belongs to
00:42:07steph
00:42:17wow colors yeah kind of my thing and there's extra if you need it what is it steph i call it spiced orange
00:42:28so on the bottom layer we've got a ginger and orange curd and then we have my whole orange blender
00:42:39cake on the top i've got pistachio saffron and cardamom kulfi and garam masala orange and cardamom
00:42:49syrup was your plan to skyrocket on social media is that where you thought you'd be no
00:42:55never in a in a million years about three years ago i quit my job as a chef to take care of my
00:43:05sister who was dying and for nine months we created content together she documented her her journey to
00:43:15the end um and when she passed i feel like ever since then i've just had this guardian angel on my
00:43:23shoulder that has just everything i seem to touch just seems to succeed right now and um
00:43:30i've i've cooked and i've worked and i've craved and it's just been an amazing journey ever since
00:43:41i've done a little bit of of reading and research about you steph and i i my dad had the same disease
00:44:01that your sister had so i i understand how hard it is um and yeah i think
00:44:16when a person you love so much has gone um you kind of absorb them yeah uh and they're they are everywhere
00:44:25so when you put that into everything you do you're you're their living memory
00:44:38so thank you for sharing that with us
00:44:43because yeah it doesn't leave you thank you
00:44:46all right let's taste yeah food
00:45:16flavor wise it's it's delicious it's textural and it's it's got that spice and the crunch of the
00:45:23nuts and this ginger syrup i know you poured it on top and said you know might want a little bit more
00:45:29yeah like more more more it is so fragrant and i'm thrilled for you because i know how much it means
00:45:39to you being here and i really want to see you continue that journey and and you know do it not just
00:45:44for your sister but for you yeah steph i'll be one of those people going on to your social media and
00:45:50looking up that viral coffee recipe because that is dynamite it is so good well done
00:45:58she wants more i got another one thank you
00:46:03i had two for her
00:46:07dash we'd love to taste your dish next
00:46:09these are my sri lankan spiced pears they've been poached in cardamom syrup and tossed through a
00:46:20tamarind and jaggery bar scotch sauce the pair are just well seasoned so they balance the ice cream
00:46:29the shanty is nice and soft like a cushion it's just brilliant fantastic
00:46:38next is my old mate callum
00:46:42this giant friggin platter goodness me oh my gosh
00:46:46is this three dishes to celebrate your third time in the competition
00:46:51if that sounds like a good story then yes yes it is
00:46:53so scallops with an indoo butter i've got a farmer's cheese with tomato peach and a crispy
00:46:59shallot dressing and then the tunas with a blackberry ponzu all three dishes were really cohesive
00:47:05the indoo butter was really rich with a rich scallop meat but then you've got respite from
00:47:11all the little elements like the blackberry and the yuzu really lovely to eat thank you the next dish
00:47:17you want to taste is the pindu's so this is a thadi in the middle i've got jeera rice and then
00:47:24shahi paneer taba style chicken maryland rajma with a little bit of yogurt and i've also got a cucumber
00:47:32and a moong dal raita the three curries you've put on here are really powerful but they're also
00:47:38really different and i think you've balanced all the flavors really beautifully so i love it
00:47:43thank you next up tim
00:47:59golly gosh
00:47:59tim what do you notice i call this the forest gump toastie so it's dr pepper barbecue pulled beef
00:48:16cheeks roasted garlic and jalapeno mayo there's mozzarella and vintage cheddar and rocket inside
00:48:23there's extra barbecue sauce on the side if you want to do the old french dip
00:48:26um and on top the parmesan crown it looks like somebody scraped all the cheese off the sides of a
00:48:35toastie maker it's also probably got to be the best toasty that we've ever had yeah
00:48:56um
00:49:11what i love is the braised meat like it is seriously good but it's quite sweet
00:49:21i thought that there would have been like some sort of acidity or mustard or something and then i
00:49:28was like maybe that barbecue sauce has got you know a bit of punch to a bit of vinegar to it but
00:49:34it's also quite sweet tim if you'd made this for the snacks challenge oh amazing
00:49:41i was kind of looking for just a little bit of respite because it was so rich all the way through
00:49:46in with the barbecue sauce i kind of felt like it accidentally kind of became a bit one note
00:49:53tim thinking about your competition here today i would say that making a toastie
00:49:57is a huge gamble and i'm not sure it paid off thanks guys thanks tim
00:50:02i'm proud of you yeah that's all right yeah
00:50:18i'm an idiot riannon come on down go riannon
00:50:27you don't get cheered every day do you no definitely not so nervous
00:50:41i've made coral trout wontons with a thai coconut curry broth
00:50:55and why do you think this dish represents how far you've come i used a whole fish
00:51:00fish i would never have ever done that in my season i'm going in so under the fish wing is
00:51:09the little cheeks shotgun
00:51:26riannon that is delicious oh is it so yum it's so good
00:51:32oh really the fish is cooked so beautifully that fish skin oh my god give me a bucket of it
00:51:44everything on that plate is just so incredibly tasty i just would just dive back again and again
00:51:51what i love about your dish is that it's complex so you've got this beautiful sauce that has this
00:51:57creeping heat that sort of backs up all the aromats in there
00:52:00and then you get to gnaw on a fish wing heaven well that was my thought
00:52:06it is delicious your your one tongue are compact they cook very well and very tasty
00:52:14and the ability of using all the part of the fish is a delight so i am actually flabbergasted
00:52:21if i can bring this over because first one of the year you are so modest
00:52:28comparing to your capacity and your potential is just mind-blowing oh thank you rihanna one of the
00:52:35most tasty well-balanced dishes you've cooked in this kitchen period and you could be a force in this
00:52:43competition just yeah man you smashed it thank you so much
00:52:59samira we'd love to taste your dish next oh yeah do you want to tell us what you've made today i've made you
00:53:07guys check it here which is a yogurt garlic coriander soup with lamb shank and a butterpot and vermicelli
00:53:15pilaf where's the garlic in the dish there is garlic in the yogurt soup i was worried about
00:53:21it being too overpowering so i was very little with it samira i feel that maybe you should have gone full
00:53:28pelt 100 because i want to experience the full cultural experience just do it how you do at home
00:53:37yeah thanks thanks samira let's taste your dish andre
00:53:41so this is soft polenta with bugs blue crab a bisque and a creme fraiche and champagne foam
00:53:50polenta seafood cooking like spot on thanks mate you are up deckland i've got murray cod with a thai
00:54:02seafood bisque the fish is cooked so beautifully and the muscles are really plump but as an asian
00:54:09style bisque i don't think it's quite hitting hard enough with the aromatics yeah did you fry the
00:54:14aromats yeah you should have just boiled them okay and then you're going to get that beautiful
00:54:18citrus coming through yeah matt we'd love to taste your dish next oh very delicate what have you
00:54:27made matt so i've made a prawn tortellini with a prawn bisque i know that there's a lot of
00:54:32bisques behind me there it was a risky bisque miss down there um thank you i'll be here all week
00:54:40uh maybe so now let's test it test it yeah
00:54:54i'm married but i'll have a kiss
00:55:09it is near to perfection thank you thank you
00:55:16i'm gonna go back for a bit more yeah
00:55:18let's go kath
00:55:24walking up to the judges i'm feeling nervous i've pushed myself out of my comfort zone
00:55:31okay
00:55:33fancy so it's vital that the mushrooms are cooked evenly with some of them with a little bit of char
00:55:41they are the star of my dish it's really scary because i don't want to be the first one to go home no way
00:55:56it's a grilled mushrooms japanese style and a smoked soy cream with pickles and you've got a shuzu dipping sauce there
00:56:13well i i really like the idea and the miso component and that sort of underbelly of saltiness that
00:56:37carries through the whole dish your mushrooms while they you chose beautiful produce they're burnt
00:56:45they're charred it's it's you know you get that really bitter flavor
00:56:52yeah it's interesting because like there's some that are beautifully cooked
00:56:57but then there's ones that are like that which that's gone past chard it's now burnt okay and it's
00:57:03all i'm tasting now it's just a shame because like if you took all the burnt bits away
00:57:10i think there's something there but when the last thing is that bitterness
00:57:15that's what worries me thanks kath
00:57:17so i made pizza with garden greens and salted ricotta you made the ricotta i made the cheese yes
00:57:33snaz you're really leaning into all this like generational knowledge like you can tell
00:57:37the technique it's in your veins you know it's amazing thank you next up sam
00:57:43the clenching isn't working no everything is clenched as the t-shirt says i'm calling this one
00:57:53prawns in july they're these creamy little lentil fritters that have the whole prawn on it
00:57:58that street vendors sell in sri lanka uh sav i think you can safely unclench um look to picture
00:58:07the taste of just as good thank you let's go alana uh what is it it's a cool sweet and fizzy ice cream
00:58:18sandwich cucumber and mint ice cream with a kataifi drenched in syrup to make that sandwich effect
00:58:25alana that is so delightful it hits a spot on so many levels you've got crunchy kataifi and then
00:58:34you've got that sherbet that's fizzing in your mouth and then that cucumber mint ice cream i love
00:58:39vegetables and desserts so well done love it thank you ben what have you made pan fried snapper with
00:58:47fennel orange and miso reduction you must be confident because you didn't play that little
00:58:51shiny thing on your apron that food is how i cook so i kind of think if i go home on that then i'm in
00:58:56the wrong competition ben for sure your fish was cooked to the perfection it is gastronomical you've
00:59:03got something mate thank you very much nice one ben yes next up jimmy jimmy
00:59:16i do have a lot of anxiety i've put my heart and soul into this dish my dish i feel looks like a
00:59:26painting but it needs to taste beautiful the tooth fish has to be cooked perfectly i need to prove to
00:59:34everybody else and myself that i belong here oh wow no that's exactly what i wanted it looks stunning
00:59:43that looks so fresh and vibrant jimmy what have you made i call this dish tooth piss
00:59:51so this is a miso glazed tooth fish we've got a tomato dashi some pickled daikon and on top is a
01:00:00neptune's beard jimmy what does this competition mean to you it means everything to me today i just
01:00:08wanted to cook from here to see who i was but also from here for the inspirations that i've got for the
01:00:16chefs the growers the providors that i've worked with and on this dish is something that i i'm very
01:00:22proud to put on um for you it's going to be an honor for me to to break into your dish now thank you
01:00:30this is superbly cooked jimmy this is absolutely spot on
01:00:44well jimmy we've discovered a lot of some extremely fantastic dishes
01:01:07some of them are memorable forever and this one is one of them
01:01:15he's so well executed he smells lovely he's so colorful he's all the five senses bubbling about
01:01:24and to cook that fish so precisely well done thank you jimmy jimmy jimmy jimmy that is like you entering
01:01:33the competition you know i'm here i deserve to be here and i know i can cook it's perfect like it
01:01:40just glistens yeah it's weeping it's that well cooked and then the dashi when you combine it with
01:01:47the sweetness of the fish and then you get the umami from that miso glaze with the sweet sour tomato
01:01:53thing that you got going on that's unstoppable that's ready for a restaurant yeah like that is
01:01:59that is a perfect dish thanks jimmy thank you jimmy cream is rising
01:02:09this is super delicious in heaven look i'm still shaking don't shake well it's done
01:02:16in the mood to cook grab your aprons and try these delicious masterchef approved recipes on 10 play
01:02:30next stop law
01:02:50here we go loves her two sources
01:03:00that looks absolutely stunning what did you make so this is pasta and purees
01:03:09inside you've got a caramelized leak filling on one side and then a lobster mousse with some chunks
01:03:14of lobster through there too the watercrest and shellfish sauce and just some fresh samphire and
01:03:19finger lamb so we saw you a young laura how much have you changed uh i feel like i have genuinely grown
01:03:28up on this show and it's led to so many different chapters of my life so after the first time i went
01:03:35into restaurants um started learning anything i could from any chef that would take me in and the
01:03:41the one and only jock did teach me quite a lot and i'm kind of emotional uh
01:03:47uh sorry um
01:03:55whoo
01:04:00um yeah he taught me a lot and then my husband because of jock so i'm very grateful for that as
01:04:11well we opened two restaurants and i've come back and i didn't know if it was the right decision or
01:04:20not um obviously jock was standing here the last time i was here and that was really hard
01:04:29to come back so yeah this place has like i said the best memories but it's just it's difficult
01:04:37i feel like i need to do this
01:04:55thank you you made the right decision thank you i'm so excited to be back i think i have made
01:05:10the right decision to i think so can we eat the dish please
01:05:32um
01:05:53um
01:05:53yeah you can definitely tell that you've you've uh you've learnt from our good buddy uh
01:06:03there's so much of him in there like it's it's crazy even just looking at it like
01:06:08there's you and him like just in a dish yeah it's crazy um and the degree of difficulty in this dish
01:06:15is so high from the dopio to how it's filled to combining like really hard caramelized leeks
01:06:24also with sweet lobster as well um peppery watercress and then your reduction of the shellfish as well
01:06:33like that is exceptional cooking and i think the only other thing i'll say is like you definitely
01:06:40should be here when you created that off textures of baby food like that kind of creativity just isn't
01:06:48fair so i think yeah you're in the right place hopefully at the right time thank you very much
01:06:53i i find it really hard to fault anything in this bowl it's truly so good but it's also really clever
01:07:03and one of the key things today was to be able to take those feelings and use them to show us how
01:07:11you've grown and everything you've experienced so far you have completely harnessed your emotions in
01:07:18the most incredible way i think it's fair to say that there is no way you were going anywhere today
01:07:28i agree oh yes you can't like no way so
01:07:34if the three of you agree with me
01:07:39i would say take off the black apron now really and go up to the gantry
01:07:44i feel really deflated
01:08:14the judges are expecting perfection and this dish is nothing like what i was expecting to serve
01:08:22where's that big smile yeah it was a grimace i just hope the flavors are enough to save me today
01:08:30brood what do we got what made it on the plate the back up pretty much all the elements in the swiss roll
01:08:46so black sesame ganache a coconut sponge white chocolate flea tin and a mango and yuzu confit
01:08:58let's hope the backup can keep you in the competition yeah
01:09:12it like looks totally dodgy and then i tasted it and i was like the black sesame and the yuzu
01:09:38it is a magic combination oh the smoky nuttiness and richness of the
01:09:47sesame just absolutely sings with the perfume of the yuzu and then those little crunchy bits of
01:09:54fuyatine are just like magic oh thank you so much
01:10:01that is so well balanced
01:10:03that flavor combination and the texture of the sponge versus the fuyatine i'm a happy man
01:10:14this is a cautionary tale for everyone backups the backup has saved you well done thank you so much
01:10:20that was an emotional day
01:10:36you wore your hearts on your sleeves and we got some uniquely delicious dishes as a result
01:10:41but three of you really triumphed Laura
01:10:50Rhiannon
01:10:51and jimmy
01:11:10there were three dishes that floated around the bottom today
01:11:13if i say your name please step forward
01:11:15tim
01:11:23samira
01:11:29and kath
01:11:34thank you
01:11:36tim you took a really big risk today with that toasty
01:11:40and it didn't pay off the way you'd hoped
01:11:44samira you held back today and your dish suffered because of it
01:11:49it didn't have the flavors we know you're capable of delivering
01:11:54kath your dish was super creative
01:11:59but it was the overwhelming taste of burnt mushrooms that we sadly could not get past
01:12:04i'm so sorry to say
01:12:10you're going home okay thank you
01:12:21kath you came back to win and even though it hasn't happened
01:12:26just know you are an amazing cook you wouldn't be here if you weren't
01:12:31hopefully coming back has reminded you why you said yes a second time
01:12:37yeah look it was joy it came in and that was the words i was saying was joy
01:12:41and that's what food does for me so i'm you know extremely disappointed
01:12:47but this is not it obviously and that's okay that's okay
01:12:52lovely kath good to hear for now yeah it's time to say goodbye okay thanks
01:12:56thank you thank you don't forget the joy don't forget the joy i know i know yeah i am proud of
01:13:03myself yeah for putting myself out there again you know i haven't been here long but it's been
01:13:14a beautiful adventure it's okay i've experienced a lot only in this short time and i'll carry that
01:13:21with me forever
01:13:38this season on masterchef australia this is it i can't come second again but they're all back to win
01:13:45as well so the pressure is on this year they've put everything on the line to return for another bite of the cherry
01:13:59and it's never tasted so good this is so scrumptious o-m-g it is on another level
01:14:09this is a masterpiece it's a dish that is restaurant ready inspiration oh my gosh will come
01:14:20in extraordinary ways wow i literally have goosebumps he's gonna blow your mind we have a fantastic day
01:14:31ahead and from exceptional guests please welcome pina gilmore
01:14:43josh dylan