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00:00There we go guys, ready? Let's go. Ready, let's go.
00:19Here we go crew, down the front.
00:23What's going on? What do we see?
00:27Where's the box?
00:33There's no mystery boxes. I see these fridges at the end.
00:37Mine's going a million miles an hour, what's going on?
00:40Is this what you're expecting to see this morning? No!
00:45Usually you'd be staring at those mystery boxes.
00:48Yeah. Today you're looking at some pretty cool mystery fridges.
00:53Today, you need to pick one of our fridges.
00:59But, you won't know what's inside until after you've made your choice.
01:07Of course. It's a blind pick.
01:15Stand in front of the fridge that you want to use.
01:17Oh my God. Oh yes.
01:20Oh, let's go. We're on.
01:23Choose carefully, you want to make the right decision.
01:25I want to go here. Oh my God.
01:29You bet.
01:31Oh, I'm torn now.
01:33The four judges have completely different cooking styles and they're all known for different things.
01:37Jon Kristoff is known for all things French cooking.
01:40So I'm expecting maybe foie gras or some duck in there, maybe some beautiful French cheeses.
01:45I reckon Poe's the biggest wild card today. Poe can swing between sweet and savoury.
01:49So there could be anything from, I don't know, beautiful Southeast Asian herbs through to puff pastry.
01:55Oh, I'm torn now.
01:57It's not too late to change.
01:59Andy's known for beautiful fresh produce. He loves big punchy ingredients.
02:04So I'm expecting maybe some beautiful flavoured oils or vinegars, seafood, maybe meat.
02:09Sofia is incredibly well-travelled and she's got this amazing palette.
02:13Her ingredients today could be anything from Eastern European beetroot through to Mexican chilies through to Thai fruits.
02:20Could be anything.
02:21Everyone's kind of doing the dance. Where are we going to land?
02:24Oh, you can't see.
02:25No, we can't actually see.
02:27So with all that in mind, I'm going to choose Andy's fridge.
02:31Oh my God, I've got none. I expected this.
02:35Sorry, Poe.
02:37You will be cooking with my rinds.
02:50Rinds?
02:51Oh, yeah, cheese rinds.
02:53Bloody hell, you don't need to get over excited that much.
02:57What do you want? Caviar?
02:59Yeah!
03:00Fuego?
03:01Steaks?
03:02Rinds.
03:03Rinds.
03:04Rinds.
03:05Rinds.
03:06Rinds.
03:07Rinds.
03:08Order a dash to Pindah.
03:09Knock, knock. Who's there?
03:10It's some of my pastry of cart.
03:12Oh!
03:13Oh.
03:14Okay.
03:15Wow. Okay. You like you like. You chose my fridge. You'll be cooking with...
03:21Herbstalks.
03:23Herb Storks.
03:29Declan, Jimmy, Sarah and Theo.
03:32You're cooking with...
03:36Leftover pickle juices.
03:38Really scraping the barrel, eh?
03:42These fridges are not at all what I was expecting.
03:45Honestly, I was thinking they were going to be brimming
03:47with a whole bunch of different ingredients
03:48that suited the judges' palates.
03:50And we've got scraps,
03:51things that would normally go in the bin.
03:52In each of these fridges are leftover ingredients
03:55that we love
03:56and that we always keep on hand
03:58to trick up a dish at home.
03:59While some may see these ingredients as scraps,
04:02we see them as shortcuts to flavour town.
04:05They're nifty little hacks unique to each of us.
04:08We know plenty of ways to incorporate it into our cooking,
04:12but we want to see what you would do with them.
04:16Oh, I always use the leftovers.
04:18I hate waste.
04:19Like, I actually really hate waste.
04:21Even if my husband has to eat the same thing for a week,
04:24I don't care,
04:25because we're not wasting any food.
04:28So it's great.
04:29This is perfect for me.
04:30So what I have in my fridge, I've got some parmesan rinds, pancetta rinds, and orange rinds.
04:39And I've chosen those rinds because it's very much like me.
04:43The older you get, the more you get out of it.
04:46So it's fantastic.
04:47Alright, so I'm really passionate about no waste, and I never let anything go in the bin.
04:53So I actually repurpose all these in my kitchen.
04:56I always transform them in some way.
04:58So that's what you have to think about, okay?
05:00So what I've got in there is cooked puff pastry shards, coffee, cardamom, chiffon scraps,
05:06and then I've got some savoury pastry, but they're blue cheese flavoured.
05:10So strong flavour.
05:12So in here I've got dill stalks, some coriander stalks, and parsley stalks with the root on.
05:18It's all about getting creative with using what you've got left over on the herbs.
05:22So the stalks and the stems, a lot of flavour if you know what to do with them.
05:26Alright, so you've got the leftover juice from pickled ginger, dill pickles, and jalapenos.
05:33We've got this mentality in my family, which is just don't get rid of anything,
05:38and that includes the pickle juices.
05:40And there is so much you can do with that in terms of texture, actually, and flavour.
05:45A lot of versatility in this fridge waiting for you.
05:50Okay, you've got your ingredients, and you need to use at least one of them to make us a knockout dish.
05:57We're giving you 75 minutes.
05:59Okay.
06:00You also have access to the pantry and garden.
06:03Aww.
06:05Today, we are looking for the top four dishes.
06:10Aww.
06:12If you bring us one of those, you'll be cooking tomorrow.
06:20For immunity.
06:21Oh!
06:22Yes!
06:23Yes!
06:24Yes!
06:25Yes!
06:26Yes!
06:27Yes!
06:28Yes!
06:29Yes!
06:30Yes!
06:31Yes!
06:32Yes!
06:33Yes!
06:34Yes!
06:35Yes!
06:36Yes!
06:37Yes!
06:38All right, all right, all right, all right!
07:03All right
07:15Exhausted I
07:17Think I just run a marathon to and from that pantry
07:20Shocked but in all the best ways because Padmejano rinds and panchetta rinds
07:25I literally have bags and bags them in my fridge, so I feel so at home right now
07:33I was expecting a fridge full of anchovies and beautiful goodies from Andy not quite what I got
07:38But I think the concept of making sure we don't waste food in Australia is so important that I think it's a really great challenge
07:44I'm actually really excited for this challenge because in Australia collectively we waste too much food
07:49So I think trying to find ways to use things that otherwise might go in the bin is a really responsible thing to do
07:55And it's a really creative thing to do
07:57However, this is a tricky challenge today because I love using herb stalks
08:00But I would never use them as like the primary ingredient in a MasterChef worthy dish
08:05But my challenge today is to figure out how to not only make these herb stalks feature in the dish from Andy's fridge
08:11But actually enhance it as well
08:13So I'm gonna be using the coriander stems in a few different elements. I'm gonna do like a chili lobster
08:18I'm gonna do it with coriander noodles and so I'm gonna use the coriander stems in the noodles themselves
08:22And then in the base for this kind of chili sauce I'm gonna make I feel confident that if I use the coriander and parsley stalks
08:28I can make them a really big flavor bomb in these noodles
08:30I think it's a pretty efficient and unique way to incorporate this ingredient into my dish these coriander noodles are
08:36I think they're gonna taste good, but they're a little bit more tricky to work with than a regulation dough
08:41Herb stalks are packed with flavor, but they can be pretty fibrous
08:44So my challenge today is to make sure that I can pack in all that flavor but not ruin the texture of the noodles
08:49I want the flavor of the coriander come through
08:51But I just don't want it to affect to the that kind of chewy slippery a dente kind of texture of the of what you'd expect from a noodle
08:58So just really working it hard in the pasta machine try and get it nice and beautifully laminated
09:04Love this challenge and love what we've all gone for because I feel like they all got bags of flavor that just needs to be
09:11Hatched out for people to enjoy so why did everyone put what they did inside their fridges?
09:16Well, I think for me that's genuinely what I have in my kitchen. I do legitimate things with them
09:22What's your go-to?
09:23So the puff I pulverize that with a bit more butter and icing sugar and then I make cheesecake bases with them
09:30Oh, that's good
09:30But you can do a really beautiful tart shell with it as well
09:33Pickle liquor what have you got?
09:35Pickle liquor is so good for so many things
09:38It adds tang you can sort of use it with or instead of vinegar
09:41In salads if you have enough time you can even tenderize meat with it and it just adds so much flavor
09:47What I will do the parmesan I will for sure make a soup
09:53With my orange juice what I will tend to do is to dry them up powder them on the top of any white fish
09:59It's or red mallet especially it's just fantastic
10:02Yeah
10:04Orange smells nice
10:05An interesting one
10:05Yeah
10:06I don't think anyone's doing this
10:07Is there anything about you that's not interesting?
10:12Hello
10:13André
10:13Hello
10:14André
10:14Hello
10:15What have you got?
10:16Obviously you went with Jean-Christophe
10:17I did
10:18Don't know why
10:18Could be a mistake
10:19I was expecting Ryan's
10:20Not
10:21Um
10:21I've decided today to do a tortellini in brodo but not a traditional version it's kind of inverted
10:27Inside the tortellini is cream and parmigiano a little bit of orange zest from the rhine
10:33Yeah
10:34A quail and pancetta rhine brodo or broth
10:37I'm clarifying it so it's clearer
10:39Yeah
10:39The egg white's already whipped
10:41Whoa whoa whoa whoa it's interesting
10:44So tortellini in brodo is a chicken broth with little tortellini filled with meats
10:49It could be mortadella it could be pork and it's one of the great dishes of the world
10:53So today i'm going to turn that on its head
10:55Instead of making the pasta with meats
10:59I will be making a little filling on the inside of the tortellini of orange zest cream and parmesan
11:05And then i'm going to make a really deep consomme of quail chicken and this smoky pancetta
11:12I love the way you cook in this kitchen it's very experimental right
11:15Yeah
11:16You always push yourself to the absolute limit
11:18Yep
11:18I think what we have struggled with some of your dishes
11:21Yeah
11:21Is it seems to be very convoluted
11:24Yep
11:25And sometimes it goes a bit far
11:26Yeah yeah yeah
11:27So i think just make sure that when you taste it when we taste it we just go
11:31Yep
11:32Tasty
11:33This dish is out of the wacky brain
11:35Squeeze the boil
11:37Boom
11:39And there's always chance that it's not balanced
11:42But push push push push push push
11:44I am here to win that immunity
11:46So i'm just going to make sure that i nailed all the flavors
11:50Mesdames messieurs one hour to go
11:52Let's go
11:53Whoo
11:53Let's go
11:54Let's go
11:54Let's go
11:54I chose Sophia and we've got some pickling juices this immediately sings something to me which is my mum's cooking
12:07When i was a kid we would always have leftovers and my mum used to make this beautiful fresh pickles to go with the leftover food
12:12One of the first things i remember as a kid we used to have these beautiful pickled ginger a little bit of chili sugar and these lovely pickling juices and this is just taking me back to that
12:24My mum is the foundation of why i cook growing up she's the one that inspires me with a lot of this we used to have restaurants and cooking was always something that she uses to show her love but also to show our tradition and who we are
12:50also to show our tradition and who we are today i'm going to be making an asian stampy salad
12:57the elements will be these beautiful cucumber pickles that my mum makes and i'll be using the
13:02ginger pickle juice i will be doing my version of like a nam jim with that it's nam jim sauce
13:07it's really lovely sauce that goes with any kind of fresh salad it's made of chili garlic and sugar
13:13lime juice but instead of lime juice i will be using the ginger pickle juice and with that we
13:20will have i guess crispy shard so basically i'm actually marinating this in the pickle juices
13:25i'll be frying that and then we will have these scampi with the nam jim on top which will be seared
13:29on top i am just going to cook with a little bit of love today and hopefully i'll make it up there
13:34food and family has always been part of our dna this means the world to me that i can do something
13:40to honor the memories that my mom's given me and to be top dish would just be the most amazing feeling
13:47so i'm really hoping i can nail this and make my mom proud mommy this is for you
14:03today we are cooking with the judges leftovers i need some pancetta
14:07i choose drunk christophe's fridge i was not expecting rinds at all there were some parmesan
14:15rinds orange rinds and pancetta rind it was definitely unexpected but i just can't explain
14:21how excited i am to see rinds it's just such a flavor boost to any food i actually have a top
14:28component in my fridge that i keep all my rinds especially pancetta and parmesan i cook with them
14:34all the time delicious today i'm making smoked egg yolk with silky velvety pasta in a pancetta
14:42and parmesan broth my pasta is going to be sit on top of this beautiful smoked parmesan pom puree
14:49and assorted mushrooms i'm going to have smoked yolk on the top and i'm going to make this beautiful
14:55pancetta and chicken broth to go around a bit more like a sauce so i'm making a lot but you know what
15:01this is the day to push yourself do you think i'm going to really keep it simple did you ever see
15:07smash keeping it simple no no one is going home today you can just win so this is a perfect diet
15:14to throw everything you have and go a little bit crazy shut the fridge door you've only got 40 minutes to
15:22go
15:37pet hate cling wrap torn cling wrap pet hate pet hate
15:44okay dash you're one of three that picked my style um thank you firstly i just noticed you've picked
15:50blue cheese pastry tell me what the dish is actually so it's going to be a blue cheese tartlet with a
15:55beetroot puree a goat's cheese cream and caramelized walnuts i just want to flag something that you have
16:03to remember that those were off cuts right yeah so the pastry's already been worked yeah i would make
16:08sure you test that for shrinkage yeah right test for shrinkage yes
16:15declin loving your taste in fridges how are we yeah really good yeah happy day what's going on here
16:22so today i'm doing okonomiyaki like a japanese cabby pancake a dashi broth here and then i've got a
16:29beautiful bit of coral trout of portion brining in the fridge i've used the pickle brine in my okonomiyaki mix
16:36and then i'm going to be making like a japanese mayo from the ginger brine as well that's good i
16:40mean it's like japanese cuisine pickle yeah no brainer exactly hello when i opened my fridge what
16:48did you think i love it i love i love i do exactly the same thing so doing a dessert i'm going to do a
16:53cardamom ice cream it's going to be crusted with all of these yummy bits you should end up looking at a
16:58piece of chicken schnitzel did you say chicken schnitzel it well it's true you're crumbing it
17:05in terms of you're crumbing it look like a little round chicken i think that's okay yeah it's going
17:08to be all about texture yeah yeah good luck nervous eating
17:15nice
17:20can we just get this on camera he gets an immunity pin and he thinks he owns this bench
17:23nice you've got fighting words yeah i was very happy with the ryan pick because i know it has tons
17:30of flavor in it so i'm just gonna try to keep the essence of the ingredients that we were left with
17:34Ben.
17:35Good day, Ben.
17:36Chef, Andy.
17:37Good day.
17:38How are you?
17:39Good, thank you.
17:40Lovely smell from your area.
17:41Yes.
17:42So what are you doing?
17:43So today I'm cooking pan-fried Quail Bess,
17:44and it's gonna have a cauliflower puree
17:45and a sauce made from the cheese rind
17:47and the ham rinds.
17:48So I've caramelized this cheese right down
17:50like toasty cheese,
17:51so a toasty cheese sandwich kind of thing.
17:53Smells insane.
17:54I know, doesn't it?
17:55And this is gonna bring it together,
17:56the cauliflower sort of cauliflower cheese.
17:57Okay.
17:58That's my kind of thinking of those big,
17:59big flavors.
18:00Going with the quail.
18:01It's very strong.
18:02Yeah.
18:05Just gotta try to keep it in check.
18:07Excellent.
18:08You said it.
18:09Now you gotta bring it.
18:10I know, right?
18:11The judges are a bit worried about the size of the flavors.
18:13I mean, I've got a bit of a worry myself.
18:15The cheese is full on.
18:16You can smell it in the whole kitchen.
18:18Everyone's commenting on it.
18:19You can smell that.
18:20You can smell like parmesan.
18:22And the pancetta rind is also, like, salty and strong.
18:25Plus the quail, it's so delicate.
18:27So I've gotta make sure all the flavors work together.
18:30I'm just gonna taste, taste, taste,
18:32and hoping I'll just get some inspiration at the right time
18:34to finish this off.
18:37Listen up, guys.
18:3830 minutes left!
18:4030 minutes!
18:44Do you like my little duckling following behind me?
18:47Right here.
18:48Let's go.
18:51Can I have a little?
18:52Yes, of course you may.
18:53He loves a little crispy thing.
18:54I love a little crispy something something.
19:04Good, Nonna.
19:05Thanks.
19:06Nonna Rhee?
19:07Thanks, mate.
19:08Yeah, I'm practically a Nonna.
19:09Rhiannon.
19:10G'day.
19:11I'm doing a lamb goslamate.
19:12Ooh.
19:13With, like, a little mint dipping sauce, some peppers.
19:16Right.
19:17Herb stalks.
19:18Are you doing anything creatively with them?
19:19In the mincemeeks, I've got coriander root, parsley root.
19:22Right.
19:23You're pretty excited about this one, aren't you?
19:24Man, you know what, Andy?
19:25I'm actually really excited because I went to Sonsa Markets
19:28and I got to have a day with the Turkish aunties.
19:30You actually did that.
19:31I love you.
19:32And they were incredible.
19:33I was in the glass window for the whole day.
19:36And I was just like...
19:37I'll take you down there.
19:38It's amazing.
19:39They were right in the window.
19:40They got a translator in for me so I could play with the Turkish aunties.
19:44So this is a little ode to them for being so friggin' amazing.
19:47Wow.
19:48Yeah.
19:49Love the story.
19:51Pull it off.
19:52I'm pulling it off with a Turkish...
19:54I'm practically Turkish now.
19:56Yeah.
19:57Thanks, guys.
20:01Today I'm making smoked egg yolk pasta with the broth.
20:04What I'm hoping for is this silky smooth sheet of pasta
20:08covering salted mushrooms, smoky broth and parmesan-infused pom puree.
20:13But I'm so stressed.
20:15Come on, pasta.
20:16Get together.
20:17There's not much time left.
20:18I mean, I don't even have a single element finished.
20:24Schneze, are you pleased you choose my fridge?
20:26I love it.
20:27So I am making this, like, pasta dish.
20:30Underneath I have this broth.
20:32I still need to reduce it a little bit and, um, yeah, finish it off.
20:35But I punched it with lots of parmesan rind and lots of pancetta.
20:38I'm gonna have parmesan-infused pom puree on the bottom.
20:41It's gonna be kind of creamy.
20:43Okay.
20:44And I have smoked yolk that's gonna be kind of sitting on the top.
20:47And I have some salted mushrooms with the garlic and, um...
20:50Oh, she's still gone.
20:51I also dehydrated some orange.
20:53To make what?
20:54To make, like, a salt, orange zest salt.
20:57You are very adventurous, but do you think in 20 minutes you're gonna deliver the dish?
21:09Less talk, more dirt.
21:10Yeah.
21:11There's a lot going on.
21:12A lot to get done in 20 minutes.
21:13Good luck.
21:14Good luck, all of you.
21:15Still going.
21:16Good luck.
21:17Wow.
21:18Oh, my God.
21:19What am I doing?
21:20Mmm.
21:21There's no time to chill out.
21:22You've only got 15 minutes to go.
21:23Come on.
21:24Come on.
21:25A big Queensland bronze.
21:26It's a bit biased, mate.
21:27I think New South Wales prawns are pretty good.
21:29Cat-like reflexes.
21:30There's a lot going on.
21:31There's a lot going on.
21:32There's no time to chill out.
21:33You've only got 15 minutes to go.
21:34Come on.
21:38A big Queensland bronze.
21:40It's a bit biased, mate.
21:41I think New South Wales prawns are pretty good.
21:51Cat-like reflexes.
21:52There's a lot going on, but everything's starting to come together.
22:01The noodles are looking great.
22:02Really nice and vibrant green from that coriander.
22:04Today's challenge is all about using what we'd perceive normally as waste ingredients
22:08to create inventive dishes and incredible flavour.
22:11Right now, the trick is getting the herby flavour fused in time,
22:14and so I've got a lobster stock going.
22:16So I'm using a coriander stem as kind of the base for that.
22:18I've got my chilli paste cooking away.
22:20The lobster is really gently baking in the oven
22:23with this coriander sort of butter all smeared over it
22:26just to make sure I can meet the brief today.
22:28Yeah, so far so good, I think.
22:33Poe was right.
22:34The tart shells have definitely shrunk for my blue cheese tartlet.
22:37So I do have a bit of time now.
22:39I might go around the sides and just file them down a bit
22:41to make them look nicer.
22:43And then I'm going to smoke this beetroot puree.
22:46Peel off the skins, blitz it up.
22:47Hopefully it all comes together.
22:50All right, that's good.
22:55I've just worked out the cook on my coral trout.
22:58I've made my dashi broth.
23:00I'm using the pickle juices and I'm just working on another sauce.
23:04And I've made my onomokiyaki pancake.
23:07I hope I'm saying it right.
23:08An okonomiyaki.
23:09Okonomiyaki.
23:10Okonomiyaki.
23:11I'm impressed.
23:12Yeah, you're nailing it.
23:13Yes!
23:14I picked both pastries.
23:15So I've got my cardamom ice cream on this puff pastry.
23:17And cardamom cake crumb.
23:18I'm going to stick one of these fellas in it.
23:19It's going back in the fridge.
23:20Freezer.
23:21I hope this dish is going to be enough to get me into top four.
23:25I'm going good.
23:26You know, this here is a very simple dish so I'm quite comfortable at the moment.
23:30Today, I picked Sophia and I've got dill mustard and some ginger pickle juice.
23:31They make an Asian scampi salad based on my mum's pickled cucumber.
23:32It's a pickling juice extravaganza.
23:37It's a blow towards the scampi and it's looking absolutely beautiful.
23:53I'm going to make an Asian scampi salad based on my mum's pickled cucumber.
23:58it's looking absolutely beautiful. I've fried up the crispy shard and I've made my Nam Jimmy sauce
24:06but instead of using tamarind water and lime juice I use ginger pickle juice.
24:13I taste my Nam Jimmy sauce my goodness it's delicious.
24:18It brings me back to my mum's beautiful fresh pickles.
24:22Today I'm redefining a classic turning a traditional tortellini in brodo into a very very sophisticated
24:34inversion by changing the filling of the tortellini from meats to cheese.
24:43So I've made the pasta the filling for the pasta which is full of parmigiano a little bit of cream
24:47and orange rind. I've made the pancetta rind and quail broth or brodo and I've just now got to put
24:56it all together. I've got to cook the pasta balance the sauce and then finish the dish.
25:01I've never done this dish before but it sounded good as I started coming up with it.
25:05There is absolutely no doubt this dish is a little bit wacky but I'm not interested in being a master
25:11chef to play it safe. You need to go the extra mile in your cook if you want to to play for immunity.
25:16So yeah this is a risky dish. It's probably something that judges have never seen, never tasted.
25:24So hopefully it turns out.
25:28Good.
25:31I'm actually boiling.
25:32Yeah same and I'm never hot.
25:35You are very hot.
25:38This is me in the kitchen. A bit curly, a bit crazy, running out of time.
25:42You know, keep adding more elements to this pasta dish.
25:48The most important here is to finish my broth because that's going to connect everything really nicely.
25:56Okay.
25:57I'm loving this sauce. I can hear pancetta and I can hear parmesan and I can hear them talking to each
26:02other. And that parmesan infused pomme puree that's just soft and beautiful.
26:08Oh my god fast I need to cook my pasta.
26:12You'll want immunity when elimination comes a knocking.
26:1510 minutes to go.
26:16That's good, that's good, that's good.
26:27That looks delicious.
26:28Thanks buddy.
26:29I chose Andy and I'm doing a lamb gosame and I'm just about to chuck it in the pan.
26:35Today I want to make my Turkish aunties proud. They taught me everything they know so I need to get
26:42this pastry perfect. It's often so thin isn't it? It is. You spend a lot of time getting it like super
26:48duper thin and then you roll it out and then you fold it into each other. This looks really good.
26:54I'm getting the right amount of thin but it's crispy and it has a beautiful caramelisation.
27:00This is like a great dish. I need to elevate this dish in some way.
27:09So I think I'm going to make a coriander root pickle. I love a pickle, right? So I want the pickle to
27:15cut through the richness in the lamb. And I think that pickled coriander will just finish the dish off.
27:25Three minutes to go!
27:26Yeah, I'm good buddy. What about you?
27:31Yeah, I've just got a plate.
27:32Nice!
27:38Yeah, I'm pretty happy. I think it's well rested.
27:41Today I wanted to cook a standout dish that is unique and tastes delicious.
27:49I think cauliflower goes with cheese. The quail's got a sweetness the same way the pancetta does.
27:54But they are big flavours and the cheese versus sort of pancetta thing might be a little bit hard to work out.
28:00So I decided to add some cauliflower leaves dressed in a parmesan reduction.
28:06I think this helps balance out the texture and also the flavour of the dish.
28:10So you have the quail sweetness, the lovely creaminess of the puree,
28:14followed by the greenness of the leaf. So fingers crossed the judges agree.
28:18I went a bit overboard because there's like a bit too many elements here. But there's lots of
28:33farmers on rind and lots of pancetta.
28:35This is crazy. This is crazy.
28:4010, 9, 8, 7, 6, 5, 4, 3, 2, 1.
28:51I have definitely done my mum proud and I'm just dying to sort of hear what the judges think about this.
29:07I'm just hoping that you know the flavours and the textures is going to get it up to the top dish.
29:10Four fridges, four of our favourite hacks and we are looking for four top dishes.
29:23The first one we'd like to taste is yours.
29:25Snash!
29:31I'm usually a little bit hectic and I made so many elements.
29:35I feel like I really pushed myself today and also I've taken some risk.
29:39So I'm kind of proud of myself.
29:43But then again, I'm doubting myself. What have I done?
29:55Run us through the dish then. It sounds like there's a bit going on.
30:02So it's a pasta veil. I have assorted mushrooms underneath.
30:07Parmesan-infused bomb puree. I have chicken and pancetta parmesan broth.
30:11And I have smoked egg yolk. And the rind salt.
30:25This is a masterpiece as a dish.
30:32I absolutely love the fact that you gamble to use potatoes and pasta together and both immaculately cooked.
30:41Your mushrooms are juicy and crunchy. Your smoked egg is a delice. It is really well done.
30:48There's no dry skin. It's just perfect.
30:53Thank you, Chef.
30:55Snes, I can't get enough of that bowl of food.
31:06Like, it is on another level. You can tell you're familiar with the rind game because all of them work really well to give the broth umami and to give it a lot of body.
31:13I really love that. I was very worried about because when we were at your bench, I was like, okay, that's element number one, two, three, four, five, six, seven, eight.
31:20I was like, A's you're going to get it done. B's are going to go together. You win.
31:48Next dish is yours, Jimmy.
31:52I am so happy with this dish. You know, I've cooked from the heart and used these juices in ways that I would really love.
32:01So, if I could get one of the top four dishes, it would mean the absolute world for me.
32:05I just hope the judges enjoy it as much as I do.
32:07What did you cook?
32:09Well, today I've got a scampi Asian salad.
32:12It's a sashimi of scampi, some crispy shard and pickles of cucumber and my version of my nam jim.
32:21It's made with the ginger pickling liquid.
32:23Lovely. We're going to dig in.
32:51Jimmy, I've got a lot riding on this one because you used my pickling liquors so I really wanted you to do them justice.
33:03And I think you've absolutely done that and done justice to your mum as well.
33:11You've treated the scampi so beautifully. There's still that rawness to them so you've got that lovely creamy texture.
33:17And because it's intense in that way, it goes really well with the powerful nam jim.
33:23I think you've done an absolute ripper job.
33:29Jimmy, that is a plate full of just OMG, mate.
33:33I don't think you could have done Sophia's pickle liquor justice more if you try.
33:39Best thing about this dish is no matter what you try, scampi, the pickled cucumber or the fried goodies, you just get this slight hum over the top of everything of the pickled ginger juice in this nam jim.
33:55I think it was really, really cleverly done and you've executed to a teammate.
34:01Mama Jimmy, she'd be very, very proud.
34:05Oh, sorry.
34:07Thank you, buddy.
34:13Next up, Audra.
34:15So I made a cardamom and cinnamon cookie.
34:21I think you've done a fantastic job.
34:23The flavours are brilliant.
34:26They all go seamlessly together.
34:28It was super creamy as well.
34:30Amazing.
34:31Monsieur Tim, today I've made you Thai green curry scampi.
34:35That's my favourite curry I've had so far in the MasterChef kitchen.
34:38Oh, wow.
34:39Like, I'm obsessed.
34:41Send me off, please.
34:43Today I made you guys chicken kapse with a mint and tomato chilli salsa.
34:50Samira, I love it.
34:53Your rice is tasty, it's perfumed and it absorbs my orange rinds, which is not easy.
35:01Your dish is next, Laura.
35:04I've made tortellini in brodo.
35:06The broth is deep, it's rich.
35:08It's just a really perfect dish to go with today's challenge.
35:15Let's taste your dish, Alana.
35:17I've done a burnt orange peel sorbet with a fennel namalaka and a white chocolate chard.
35:23It's fresh, it's colourful, it's just perfect.
35:29Thanks, Alana.
35:30Thanks, Alana.
35:31Thanks, Alana.
35:32Next one, Ben.
35:33I'm really happy with how the dish looks.
35:38Hope it's going to taste just right.
35:42Ooh.
35:43Have I balanced out the parmesan and the pancetta flavours?
35:47I think so, but there's only one moment to find out.
35:50If one thing's too strong, the whole dish is going to be a bit weird.
36:03Which fan favourite will lift the MasterChef trophy?
36:07Watch every mouth-watering episode on Ten Play.
36:12What is the name of your dish, please?
36:17So it's pan-roasted quail with cauliflower puree, cauliflower leaves, and a pancetta and quail jus.
36:26Okay, well, let's have a taste.
36:42I absolutely love your dish.
37:01I think it is very well executed.
37:06The cauliflower, I could slip on it.
37:09It's just superb.
37:10Sauce.
37:11I can detect your wine.
37:13It's gentle, but there is a reason.
37:16It's pure.
37:17There is depth.
37:18So well done.
37:20Thank you very much.
37:21I love that you've used the leaves of the collie as well.
37:23I've also kept them really fresh and green and crunchy.
37:26It worked perfectly.
37:28Ben, that's just classic cooking done really, really well.
37:31Just the way that you really carefully cooked that quail.
37:34You kept it beautiful and pink.
37:36Spot on.
37:37I really loved it.
37:38Thanks so much.
37:40Thanks so much.
37:42With the judges.
37:46Well done.
37:47Go.
37:48Let's go.
37:49See you.
37:50I always walk up to the judges with apprehension because you just don't know, but I would love
37:54to be a contender for the top four spot.
37:57but I would love to be a contender for the top four spot.
38:02Cook for immunity tomorrow
38:04and do my Turkish auntie's proud today.
38:07Hey guys.
38:08Oh yeah, let me at it.
38:13What did you do?
38:14I did a lamb gosame.
38:17Herb stalks, where are they?
38:19They're everywhere.
38:20They're in the mince.
38:22There's a pickle one.
38:24They're in the yogurt.
38:27MUSIC PLAYS
38:30Is it up there?
39:00With one of the tastiest things we've had today, definitely yes, yes, yes, yes, yes.
39:16It started with that pastry, you wanted so much to get it wafer thin and that's exactly
39:24what you've done and then you can see that it's just been stained by that beautiful abundant
39:30landmint feeling that you got inside there.
39:33And I was like, oh, she's done my stems justice here, you know, but then the pickled stem was
39:41an absolute genius idea.
39:44So, yes, you have done the Turkish very, very proud.
39:49Rhiannon, it's so lovely to see you overjoyed at this thing that you've learnt from this community
39:56and be able to replicate it in here and share it with us.
39:58What I love is that you've packed so much in there and the pastry is still super crispy.
40:05Yeah, really delicious dish.
40:06Well done.
40:07Amazing.
40:09We'd love to taste your dish, Declan.
40:18I have made okamoniyaki with a dashi and coral trout.
40:23Can you just say it once more?
40:25Okamoniyaki?
40:26Okonomiyaki.
40:27Okonomiyaki.
40:28Okonomiyaki.
40:29I think it was really ambitious, but I think the okonomiyaki alone is really salty.
40:36And the dashi just feels a little bit off whack, like it's very heavy on the fish.
40:41Dash, we'd like to taste your dish next.
40:43It's a blue cheese and beetroot tart look.
40:47The combination, I think it actually works quite well.
40:50But some of the parts here are like almost a centimetre thick.
40:53For something like this, you want something thin, crisp, that's just going to disappear into your mouth.
40:58Especially with that soft filling.
41:00Next up, it's Theo!
41:02I've made ginger pickled pork skewers with dill pickle gel and brioche.
41:07Theo, I love the cook on the pork, but I thought the gel was a weird choice texturally.
41:12I actually don't think your brioche were great, unfortunately.
41:15I think they're quite dense and a little bit dry.
41:18I think you can do better.
41:19Fair enough.
41:20For Team Herbstalks, Callum!
41:25In today's challenge, I've really tried my best to elevate Andy's Herbstalks,
41:28which otherwise might go in the bin, into a really bougie dish.
41:31And I just hope I've succeeded.
41:34Always got to...ooh!
41:36Ok.
41:37That is green.
41:39That looks intense.
41:51So there's coriander parsley noodles, coriander chilli tamarind sauce,
41:56and then I've roasted the lobster in the coriander macrute lime compound butter.
42:00Let's go!
42:01Ew, thanks for the tomato sauce!
42:02gambrira?
42:03Go, wait!
42:04I'm ready for this to dry.
42:05What can I do?
42:07Stop!
42:09I hope you're prepared for this and eat any noodles.
42:11You're so chewy.
42:12Let's go!
42:13Go!
42:14You're so hungry!
42:15Go!
42:16Go!
42:17Go!
42:18Go!
42:19Go!
42:20Go, go, go!
42:21Go!
42:22Go!
42:23Go!
42:24Go!
42:25Go.
42:26Go!
42:27Go!
42:28you definitely have the nag for flavors I like your sauce he's new to me I've got the concept
42:41of the saltiness the sweetness the tamarind everything is actually well balanced I think
42:47you know the brief I think it was very very delicious to the noodles it was so fragrant
42:54with the perfume of the herbs and you really managed to jam a lot of that flavor into the
42:59noodles and you've managed to keep them al dente which is amazing Callum in terms of using the
43:05herb stems so creative and so well executed in those noodles the flavor and the texture of those
43:16noodles like it is it is really really well done the lobster for me was perfectly cooked just set
43:22that little butter over the top was sensational thank you Andre we'd like to taste your dish next
43:36this dish is out of the wacky brain and it's probably something the judges have never seen
43:45it's nerve-wracking I just hope they like it
43:50so the dish is a tortellini with orange rind and parmesan with a consomme of the pancetta rind and
44:15quail finished it with a little bit of a saffron thread and a little palms and run oil well you
44:22said it's a bit wacky let's see if it's delicious
44:45Andre this is a magical piece of yourself
45:10not only you've used the wines but you've used the three different wines which is not an easy
45:18combination your pasta impeccable the feeling is perfect your broth it's well balanced it's well
45:29seasoned it's well cooked you make it look so beautiful you look like it's hazy and it's not man thank you so much cheers
45:37for me for me the thing where I know that your wacky brain worked was the saffron that really
45:46highlighted the orange in here and I was a little bit worried that there would be no real kind of
45:52ode to all of those three rinds in Jean-Christophe's fridge the saffron was the master stroke mate I'm really proud of you
46:00Andre mate it is dishes like this that prove that you are back to win and you could bloody well do it
46:09thanks guys thank you cheers
46:11cheers
46:12cheers
46:13cheers
46:14cheers
46:16cheers
46:17cheers
46:18cheers
46:20our leftovers left you under the pump today
46:27but you all still knocked this one out of the park guys
46:31knock this one out of the park guys it was really hard to choose just four winners
46:40but if I call your name step forward you're cooking in tomorrow's pressure test for immunity
46:56Andre
46:58that was a stroke of genius it was wacky but also wonderful
47:05well done
47:07M Jimmy
47:15you did those juices justice my friend the flavour it was bang on
47:21well done
47:22well done
47:23Shnez
47:24well done
47:25yes
47:26wow
47:29yes
47:30bowl as delicious as that full of guts deserves nothing but glory well done
47:34Ben
47:35well done Ben
47:42we smashed that plate it was executed beautifully well done
47:47Well done
47:51Now we have unfinished business
47:55There's still a massive prize to give away
47:58All four of you deserve it
48:00But one of you did something ultra unique and technical and did it flawlessly
48:07So congratulations
48:17I can't believe it. I'm bringing back a war chest to the family $5,000 LG voucher
48:32Wife is gonna be stoked. The kids are gonna be excited. Happy days
48:37Andre Jimmy snails and Ben tomorrow one of you will be walking out of here with immunity
48:44For now
48:47Oh
48:52Well, I have to say three of them got my fridge
49:06Say what
49:10Tomorrow night, please give it up for
49:12Curtis Stone
49:15His pressure test already comes with a twist
49:19I did a pressure test but I'm wearing white
49:23It's like a master class for us
49:25Yeah, it's great
49:26But wait, there's more
49:28This pressure test will have no recipe
49:31Oh my god
49:33I'm spiraling
49:35I'm spiraling
49:36Ah
49:37Out of control
49:38Curtis, are any of them doing it the way that you do it?
49:43No
49:44No
49:53I just love you