MasterChef Australia Season 17 Episode 2
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00:00How are we feeling?
00:05So good, I'm so excited!
00:07Oh my gosh!
00:08How was it so good when we met yesterday?
00:10Oh my gosh!
00:11He was just like illuminated, wasn't he?
00:13Yeah, like an angel!
00:15I wonder what we're going to do today.
00:16It's going to be tough, whatever it is.
00:18We were the winning team yesterday in the first service challenge.
00:35Callum as a leader, he was phenomenal.
00:41We worked really well together.
00:45But when you're on day two, I'm already so nervous being in this kitchen.
00:54And then Gordon Ramsay.
00:58But you know what?
01:00It's a back to win series and I'm among eight talented people.
01:06I'm scared of all of them.
01:08They're really good.
01:11Oh, you look fresh now.
01:14Don't say that.
01:17You lot are in for one hell of a day.
01:23Today, you'll need to keep up with the one and only...
01:31Gordon Ramsay!
01:33This is crazy.
01:48Today, all of us are going to cook something incredible.
01:52You need to follow my every move.
01:55So you need to have one eye on me at all times.
01:59And this is not going to be any old jolly piss around cook along.
02:04Trust me.
02:07We're not just making one outstanding dish.
02:10Oh, you're kidding me.
02:13Today, we are making two dishes.
02:17And of course, both of those dishes, I'm expecting utter perfection.
02:32People, I do not do Michelin star dishes.
02:34I don't cook like Gordon.
02:36I'm not about fancy food.
02:38I'm about cooking cultural cuisine.
02:41This is going to be a killer.
02:43I've got to say this morning, I looked you up on live.
02:48Did you slide into my DMs?
02:50No, I wasn't stalking.
02:53I was watching you cook on live.
02:56Right.
02:57And you do it with such ease and precision.
03:01But I do tend to go rogue.
03:03So hopefully, today's not a rogue day.
03:05Today is fall of garden day.
03:08Trust me.
03:09Get this right.
03:10There's a lot at stake.
03:12Okay.
03:13Callum, please keep your own equipment this time.
03:17Yes?
03:18Last time you Tilly one of my whisks, right?
03:20How long can we find his whisk?
03:25I'm sorry you remember that.
03:31But you won.
03:34You must be feeling all right.
03:35Well, that was when it was one dish.
03:37Yeah, we're going to do this.
03:39I think because I've won this challenge last time,
03:41I actually feel a little bit of pressure
03:43to perform two dishes.
03:46And you've got the pace at which he works at.
03:48There's no way around that.
03:50This is going to be a really tricky challenge.
03:52Okay.
03:53We told you, you'd be cooking for the best prize
03:56of the competition.
03:59Whoever cooks the dishes that best resembles Gordon's
04:02both in look and in taste.
04:04We'll walk away with the only immunity pin of the season.
04:11Yeah.
04:12Damn.
04:13I wanted so bad.
04:17All right, the moment Gordon completes his two dishes,
04:26you will have a further 20 seconds to finish yours.
04:32Then that's it.
04:35Gordon, they're in your hands now.
04:37Good luck, guys.
04:38Let's go.
04:39All right.
04:40That's your benches.
04:45Let's go.
04:47Good luck, guys.
04:50Take it all in.
04:51Relax.
04:55Listen up.
04:56Are you ready to find out what you're cooking?
04:57Yes.
04:58Yes.
04:59Our main course today is...
05:01a stunning caramelized duck breast.
05:04Beautiful.
05:05Topped with roasted buckwheat.
05:08Served on a beautiful parsley puree
05:11with a sweet and sour endive
05:13and the most exceptional pork wine sauce.
05:16Oh, my God.
05:17And for dessert, we're going for a classic
05:20Great British staple.
05:22A delicious sticky toffee pudding
05:25with a hazelnut praline.
05:27Yum, yum.
05:28I think the trickiest part about today
05:31is not knowing what this dish is going to look like.
05:34We've just got a bunch of ingredients
05:36and we don't know where we're traveling with it.
05:38Are you ready?
05:40Yes, Chef.
05:41Yes, Chef.
05:42Let's do it.
05:43Think about what's at stake.
05:44Game-changing.
05:46Incredible to get your hands on that pin.
05:49One final thing you should all know.
05:52Today, I'll be studying all of you,
05:56watching every move you make.
05:59If you fall too far behind,
06:02I'm going to send you up to the gantry.
06:05Wow.
06:07That's brutal.
06:08Ouch.
06:09Oh, no.
06:11That is not happening.
06:13No way.
06:14There is so much on the line.
06:16I am not disgracing myself being sent to that gantry.
06:20So keep up.
06:21Yes, Chef.
06:22Yes, Chef.
06:23I am keeping up.
06:24You guys up there, give them some love, support, help them.
06:27Yes?
06:28Let's do it.
06:29Let's do it.
06:30Let's do it.
06:32Okay.
06:33Our time starts now.
06:36First off, sticky toffee pudding.
06:38Let's go.
06:39Over to your mixer.
06:41That's my mixer, Matty.
06:43That's my mixer, Matty.
06:44Let's start off with our ingredients.
06:48Butter in.
06:49Let's go.
06:52Brown sugar.
06:53White sugar.
06:55Yes.
06:56High speed.
06:57And get that mixed beautifully.
06:59Let's go.
07:00Oh, wait.
07:01There's three sugars.
07:03Which sugar?
07:04Oh, which sugar?
07:06I'm normally so organized, so calm.
07:09But I'm a little nervous about this challenge.
07:12Ooh.
07:13Ooh.
07:14Ooh.
07:15Ooh.
07:16He speaks as fast as he cooks.
07:19Right.
07:20Coffee extract.
07:21Teaspoon in.
07:22After that, get your zester.
07:25And you want about a teaspoon of orange zest.
07:28Let's go.
07:29Ah, zester.
07:30But I'm trying to keep up, because this is an immunopinant steak, right?
07:35Ah!
07:36Audra.
07:37It was best dish of the day.
07:39Incredible.
07:40Thirteen years ago was the last time I was in this kitchen.
07:44Life after MasterChef has been incredible.
07:48Guys, today is sink or swim.
07:51I now judge on MasterChef Singapore.
07:54You are brilliant.
07:55I couldn't think of a better job than to eat delicious food.
07:58This was a beautiful plate of food.
08:00Never been the right time, but now is my time to test myself in the kitchen again.
08:05Slow the machine down.
08:08From there, your day puree in.
08:11Your flour in.
08:13Coming back, it feels a little bit like having children.
08:18Oh!
08:19Crikey.
08:20You have one.
08:21It's painful.
08:22Then you go for a second, and you realize, what on earth?
08:23But I'm all in.
08:24Season four.
08:25I came in third, and I'm back to win.
08:27All right.
08:28This is intense.
08:29I thought he was going to go quick, but he's like, you can't quit.
08:34Now, after that, get your moulds.
08:35Four moulds.
08:36Spray generously with your moulds.
08:37Let's go.
08:38Spray our moulds.
08:39What I know from doing a Keeping Up With Gordon challenge before is that Gordon does
08:41not stop.
08:42These are also the only things that I can't stop.
08:43But I'm all in.
08:44Season four, I came in third and I'm back to win.
08:45All right.
08:46This is intense.
08:47I thought he was going to go quick, but he's like, he can't quit.
08:48Now, after that, get your moulds.
08:50Four moulds.
08:51Spray generously with your moulds.
08:54Let's go.
08:55Spray our moulds.
08:56What I know from doing a Keeping Up With Gordon challenge before is that Gordon does not stop.
09:03Does not stop.
09:04His pace is frantic.
09:06Guys, you keeping up?
09:08Let's go.
09:09Please, let's go.
09:11That's the texture of the sticky-toppy pudding.
09:14That's the texture.
09:16Let's go.
09:17Texture.
09:18Let's go.
09:19Texture.
09:20Good, let's go.
09:20Nice and loose.
09:21My strategy today is, of course, work quickly to keep up with Gordon,
09:25but also using a little bit of intuition as well.
09:26At the end of the day, the dish just has to taste good
09:29and it has to be cooked correctly.
09:30I think Callum is ahead of Gordon.
09:36I'm getting my puddings into the moulds
09:37and I realise Gordon actually hasn't done this yet,
09:39so I'm, if anything, slightly ahead.
09:40For now.
09:41Yeah, for now.
09:43It's a risk, but I really want to keep on top of this
09:45because if it slips away,
09:46firstly, you're going to go up to the gantry
09:47or secondly, you're not going to be able to, like,
09:50catch up the pace
09:51because it just keeps moving ahead so quickly.
09:54Two-thirds fill your moulds.
09:58Give them a little tap and get them in the oven.
10:01Which oven, Chef, what temperature?
10:02175.
10:03175, thank you.
10:05I've won immunity before,
10:06but I've never won the immunity pin,
10:07which is when you can literally pick and choose
10:09what challenge you want to use it on.
10:11It's such a massive advantage,
10:13so fingers crossed I'm here with a chance.
10:1630 minutes.
10:18Sauce pan on.
10:19We're going to start our priline, yes?
10:22Can you hear me, guys?
10:24Yes, Chef.
10:25Hey, why am I yelling this?
10:26High heat, get that pan nice and hot.
10:31Half a cup of sugar and allow two caramelised.
10:35I hear Gordon asking us to put some sugar
10:38in for the priline.
10:40Sugar.
10:41And I'm thinking,
10:42is there any extra sugar underneath the bed?
10:44Sugar is in front, next to hazelnut.
10:46Granulated sugar, let's go.
10:48That one?
10:48That's it?
10:49Yep.
10:49Oh, I messed up.
10:57Oh, my gosh.
10:58The third sugar I put in the batter
11:01was supposed to be for my priline.
11:03Oh, my gosh.
11:06As that sugar starts to caramelise,
11:08add your hazelnuts.
11:10I can't make a priline with no sugar.
11:12Oh.
11:14Damn it.
11:15I messed up.
11:16Oh, my God.
11:17Ruth's wracking a lot.
11:20She used all of her sugar in the cake.
11:22Then she had no sugar.
11:23She's got no sugar for the hazelnut thing.
11:28Okay, I've made a mistake on the dessert,
11:30but I'm thinking,
11:32maybe I can pull it through on the other elements.
11:35Oh, I messed up.
11:36Come on, Ruth, let's go.
11:38Okay.
11:40We're going to start with the parsley puree.
11:42Let's go.
11:46Peel your parsnips.
11:50We're going to slice this nice and thin, guys, yes?
11:53Heard?
11:54Heard.
11:54Heard.
11:54Let's go, guys.
11:56First time, cut yourselves, sweetie.
12:02Ooh, I think I cut myself.
12:05Ruth's the furthest behind.
12:06Yeah.
12:07And she just injured me.
12:07And she's waiting.
12:08Yeah.
12:09Oh.
12:11Ruth, we've got to go.
12:13Ruth, you're way behind.
12:14Oh, Ruth.
12:16Oh, my God.
12:26Guys, you keeping up?
12:27Wait, chef.
12:28Ooh, I think I cut myself.
12:31I'm already trying to catch up.
12:32When they parsnip puree,
12:34I've just cut my finger.
12:36Ruth, you're way behind.
12:39Ruth, we've got to go.
12:40I am trying to cut my parsnips with one hand
12:45whilst the nest patches me up, but...
12:48A little bailey from there.
12:50Salt and pepper.
12:51I'm missing everything that Gordon is saying.
12:53Get your milk, yes?
12:55Yes.
12:56And cover the parsnips with your milk.
13:00Let's go.
13:01I'm running so behind Gordon now,
13:05but I am not giving up.
13:08Come on, Ruth.
13:09You can do it.
13:09Okay.
13:10Okay.
13:11I am a very resilient person.
13:14It's not over until Gordon says it's over.
13:17Right.
13:17Everybody ready for the duck?
13:19Yes, chef.
13:20Let's go.
13:20Clean benches.
13:21Get your duck out.
13:22Large pan on.
13:24Hot pan.
13:26Hot pan.
13:27Yeah, hot pan.
13:28It's got a hot pan.
13:28If that pan's not hot enough,
13:29you won't get the color, guys, yes?
13:31Yes, chef.
13:32Good.
13:35Right.
13:35Sharpen your knife.
13:36Get ready for the duck, yes?
13:42First of all, gently crisscross the skin.
13:47Left or right?
13:48Watching Gordon cook is mesmerizing.
13:52He's so skilled and precise.
13:54Do not slice through that fat and do not score the flesh.
13:59It's just the skin.
14:00I'm just trying to watch his every move and take it all in.
14:03Left and right.
14:05To get that duck that perfect is going to be an insanely tricky job.
14:09Tiny little diamonds.
14:11And the importance of that hot pan to begin with
14:13is to render as much fat out as possible before we start glazing.
14:17That's going to help break down the fat, caramelize the duck.
14:24Come on, Benny.
14:26I'm kind of parked down the end on my own bench,
14:29but I need to see what Gordon's doing.
14:31So I'm doing a lot of running.
14:33I'm definitely a bit nervous about the duck,
14:35because that's not easy to cook.
14:37And 90% of this cook is going to be on the fat side down, yes?
14:41Guys, no one's answering me.
14:42Yes?
14:43Yes, chef.
14:46Right.
14:46I generally shake a bit as a person,
14:48so when the pressure comes on,
14:49it comes on worse when I'm cooking under a lot of pressure.
14:55Salt the duck.
14:57Here we go.
14:57Duck, skin side down, into the pan.
15:04You really have to use your instincts here,
15:06because every duck breast is different,
15:08and so they're going to cook differently.
15:11Callum is definitely the guy to beat in this challenge.
15:13As a team leader, you know, he's amazing.
15:16He's cooked with Gordon Ramsay before and won,
15:18so first, you've got to keep up with him.
15:21The second goal is to have the food as good and as accurate
15:25and as similar to Gordon's as possible.
15:27From there, we've got cinnamon sticks,
15:30star anise, in.
15:33Fresh thyme, in.
15:35A beautiful bay leaf, in.
15:37All right.
15:40Cover the ducks, turn them around,
15:42and then from there,
15:45back side down, into the oven we go.
15:47Oh, my God, I'm impressed.
15:49It's amazing, actually.
15:52No?
15:52OK.
15:53Back side down, yeah?
15:54Yeah.
15:54Let's turn them over once they're coloured.
15:56Back side down, yes?
15:57Usually when I cook duck breasts,
15:58I cook it from a cold pan and slowly render it up,
16:00but I hear Gordon's duck,
16:02and it's got a big sizzle in the pan.
16:04Get some colour on there.
16:04Turn it around.
16:05Get that heat up.
16:05Which is not what mine's doing at all.
16:07Yes.
16:08Yes.
16:09Good.
16:09Turn it around, back side down,
16:11and into the oven it goes.
16:12So I crank the heat up,
16:13I get another pan straight on top of it
16:14to squish it down to try and get some serious colour onto that skin.
16:18You do have to trust your cooking intuition.
16:19200 degrees for the duck, yes?
16:22200 on duck.
16:23Hurt.
16:24Yes, Chef.
16:25Great.
16:29I don't want to rush to get it in the oven.
16:30I need to get that extra colour on the skin
16:32so it ends up looking the same as his.
16:35All right, guys.
16:39Hey, all of you, listen up.
16:42Pudding in the oven, yes?
16:43Yes, Chef.
16:45Ducks in the oven, yes?
16:46Just about.
16:47Toffee sauce made, yes?
16:49Yes, Chef.
16:50Good.
16:51Let's go.
16:54I didn't even have time to breathe.
16:57Next up, we have got toasting of your buckwheat.
17:01Lightly seasoned.
17:02There is no relaxing and slowing this guy down.
17:05I'd like to offer him a cup of chamomile tea
17:07just to calm him down.
17:09The buckwheat with salt and pepper, please.
17:12Get your pestle and mortar ready at the side.
17:14Maroon's duck's still on the stove.
17:19Gordon's been in the oven for about two minutes already.
17:23It's a shame we can't let him jump in.
17:26I know.
17:26Next, get your ducks out and glaze for the first time, guys.
17:31Glaze with your honey.
17:35Glaze with your honey.
17:37Yes?
17:38Let's go.
17:39Yeah.
17:39Look at the glaze.
17:39Gordon shows us the duck, and I go, oh, my God, what a brilliant golden color skin he's got.
17:45Background, fat side down, yes?
17:47Yeah.
17:48Let's go.
17:51Just be careful.
17:52Do not burn that skin.
17:54If my duck is not cooked to perfection,
17:56not only am I actually letting Gordon down,
18:01I'm letting myself down,
18:02because I know how to cook duck.
18:04But also, Gordon is moving at the speed of light,
18:08and I'm just trying to keep up.
18:10Right, listen up.
18:11Port wine jus.
18:12We're going to start, yes?
18:13Okay.
18:14Two nice large slots.
18:17Heard.
18:18Go, Chef.
18:19Let's go, guys.
18:19Come on.
18:20Slice the slots nice and thinly.
18:23I'm definitely not ahead at the moment.
18:24Gordon is going so far,
18:26so you're sort of listening,
18:27you're watching,
18:27you're trying to watch what you're doing,
18:28you're trying not to chop your fingers off.
18:32Gordon's a force to be reckoned with.
18:35What you see on TV is like 10 times more in person.
18:40Shallots, garlic, lightly crushed,
18:42the pepper, the coriander.
18:44I can't believe I'm doing this.
18:46Like, I'm just living all my dreams at once,
18:47but it's really hard for me to keep up with him,
18:49because all I want to do is super fan.
18:51Lightly crushed.
18:53In we go.
18:54Hey, Betty, garlic.
18:54Quiet, Chef.
18:55Two, Kath.
19:00You've got to keep up, guys.
19:01Come on, Kath.
19:02Yep, yep, yep.
19:03Thanks, mate.
19:05I just called Gordon.
19:06Randy, mate.
19:07Can you believe that?
19:08We're going to saute these shallots and garlic.
19:10It's really nice and fragrant, yes?
19:11Oh, my God.
19:12Look at this World War III here.
19:14I've got a million things going on at the same time.
19:17I've just started on the port wine jus,
19:19and the next minute, Gordon says...
19:21Get your ducks back out of the oven.
19:23Come on, Audra, get that duck out.
19:25It's been cooking now for just under 10 minutes.
19:28Let those babies rest.
19:30Oh, it's not ready.
19:31I'm like, no, it's not ready.
19:34Audra, more color.
19:35I know.
19:36That's what I was thinking.
19:38Come on, guys.
19:40Keep on glazing those ducks as they rest.
19:42That continues cooking the duck,
19:45and it keeps the duck nicely glazed, yes?
19:47Yes, chef.
19:48Please.
19:50Look at that.
19:51Beautiful.
19:52Oh, my God.
19:55Huh?
19:55Amazing.
19:56All out.
19:56Let's go.
19:57Come on, Audra.
20:00It's not ready, so I leave it in the oven.
20:02No duck, no dish, no pin.
20:05I've got to see that duck.
20:12Oh, wow.
20:13Pretty pale.
20:15Matt's duck's pretty pale.
20:18I'm really worried about the duck.
20:20It's very warm.
20:21I think the top of one's bucket is burning.
20:27She also hasn't checked her duck, but when it's late.
20:31I'm working on multiple elements.
20:33At the same time, if I keep going at this pace,
20:36I could catch up with Gordon.
20:39Oh, my God.
20:41But I've cut my finger again.
20:44And my finger is profusely bleeding.
20:47Her milk's about to boil over there.
20:52Oh, yeah, no, she's it.
20:53That's it.
20:56Oh, no.
20:56Let's go.
20:57Rue, Rue, Rue, Rue, show me.
20:58I cut myself.
20:59Oh, my Lord, my darling.
21:00Yeah.
21:01That's the second time.
21:02Medic, please.
21:03She's down.
21:03She's down.
21:04Head up to the pantry, please.
21:06I've got that.
21:06I've got that.
21:07Okay.
21:08Oh, my good.
21:09Give it up for Rue, everybody.
21:10Come on, guys.
21:11Off you go, my darling.
21:12You can do that upstairs, medic.
21:13Yeah, thanks.
21:15Oh, my gosh.
21:16Gordon has asked me to go up to the gantry.
21:19Oh, my gosh.
21:21It sucks.
21:23Right.
21:24Get your port wine and flambe time.
21:27Let's go.
21:28All the port wine in and flambe.
21:36You've got to burn that alcohol off.
21:38Jesus Christ.
21:48Can someone call the fire brigade for Kath, please?
21:50I want fire.
21:52I look around me, and I see everyone flambeing the truth.
21:58Watch the brows, Dosh.
21:59Watch the brows.
22:00Nice.
22:01Nice, Dosh.
22:02I'm already behind at this point, but I don't want to rush the jus.
22:11Chef, where did the cardamom go?
22:13Inside the port wine jus.
22:15Let's go.
22:18How many?
22:19How many, Chef?
22:20One.
22:21One.
22:21Oh, my God.
22:22They're powerful cardamom, right?
22:24Jesus Christ, girl.
22:25Don't second guess yourself.
22:26Come on.
22:27The flavors have got to be spot on.
22:30Or just falling behind.
22:31But if I fall too far behind, I'm going to be sent up to the gantry.
22:35Game over.
22:40Ah!
22:48Come on, everybody!
22:50Oh, my gosh, Chef!
22:52Are you keeping up?
22:53Let's go.
22:57Come on, Jesus.
23:03I'm still behind.
23:04I'm still playing catch up.
23:05Corina and Papa goes in.
23:08Um, yeah, he lightly crushed them.
23:11I'm in this huge panic trying to finish up the port wine jus.
23:15Woo!
23:17But it's not just keeping up with Gordon.
23:19It's actually cooking the dish with precision and to perfection.
23:26One immunity pin for the whole season.
23:31I want that pin.
23:33This is a personal challenge.
23:35Come on, everybody.
23:36Keep moving.
23:36You're going so well.
23:38Come on, Kath.
23:38Come on.
23:39Once you've to glaze the pan, get your duck stock into your port wine.
23:46And bring that up and finish it with butter and pass it through a sieve.
23:51Ben, duck stock.
23:52Sorry?
23:53Duck stock needs to go in there.
23:54Come on, Benny.
23:58Smell it.
23:59Just smell it.
24:00It's wine.
24:01Ew.
24:02After picking up what I thought was a duck stock, I realized I actually put the duck stock in
24:07the pan first and not the port wine.
24:11So I'm going to have to put the port in now.
24:14Reduce it right down and finish it off later.
24:15I'm just going to hope the alcohol cooks off and taste as good as Gordon's.
24:20Pass that through a sieve and add a couple of knobs of butter.
24:23Chef, all the duck sauce goes in.
24:26Yeah.
24:26All the duck sauce goes into the...
24:28Duck sauce goes into the...
24:30There's some butter in there.
24:31Yeah.
24:31How much butter have you got?
24:32Yeah, and whisper it into the blade.
24:32Yep, okay.
24:33That's it, yes?
24:34Yep.
24:34Tony, everybody.
24:35We got it.
24:38Right, guys, listen up.
24:40Pass the puree.
24:42Take out the bay leaf.
24:43We don't blend those.
24:45We should.
24:49Faster, faster, faster, faster.
24:51Watching this cook, it's like controlled chaos.
24:56This is wild.
24:58Is it the first time that you sit at the intensity?
25:01Yeah?
25:01It's good.
25:04They're pushing, though.
25:04Like, it's good.
25:11There's lots of multitasking going on here.
25:15Callum and Ben are both being able to keep up with Gordon.
25:19But the others, they're not too far behind.
25:21Get a strainer.
25:23Now, we need to make a very smart, smooth parsnip puree.
25:27Yes?
25:28With the duck and the sauces pretty much done.
25:31They're all onto the parsnip puree.
25:33If it's too much liquid, it'll be runny.
25:35What a nice, beautiful, soft, incredible puree.
25:41Puree moving, guys.
25:42Nice and fine, guys.
25:4330 seconds puree.
25:44Yeah.
25:45Oh, my God.
25:46I'm feeling stressed up here.
25:49It's like he's conducting an orchestra.
25:52In a separate bowl, guys.
25:54One spoon of icing sugar in the mascarpone.
25:57Let's go.
25:57Or the mascarpone, chef.
26:00Chef, chef.
26:00Yes.
26:01Oh, my God.
26:02Or trying to control an angry mob.
26:05What's with the cream, chef?
26:07Nothing.
26:07Just cream.
26:08That's it.
26:10Guys, light.
26:12Good sifting.
26:13Hey, look.
26:14In.
26:14Yep.
26:15OK.
26:15Now.
26:16Oh, shit.
26:17Piglet juice.
26:18What is it?
26:19What is it?
26:19What is it?
26:20Oh, man.
26:21It's a Mario Kart.
26:23Why is everyone running around like this merry-go-round?
26:25Oh, OK.
26:26Piglet juice on top.
26:27Come on, girl.
26:27Let's go.
26:28This is extreme.
26:29That's it.
26:30In the fridge.
26:31Let's go.
26:32Kat, she hasn't even got her past to puree yet.
26:37Come on, Kat.
26:38Take it a bit cleaner, sweetie.
26:41She's like one step behind all the time.
26:44Do you think she's aware that she's behind?
26:46I think she's like...
26:47I think she's aware.
26:48She's moving fast, but she's just starting to miss things.
26:50You're all right.
26:51You're all right.
26:52You're all right.
26:54Next, guys.
26:56You're going to start pulsing your praline.
26:58Yes?
26:59Yes, chef.
27:00Get your praline and put it inside your mixer.
27:04Let's go.
27:05Home straight, guys.
27:07Home straight.
27:08Come on.
27:09Yes, chef.
27:19That's it.
27:20Just two or three little pulses, yes?
27:24Not too fine, guys.
27:26I don't want a dust.
27:27I want a crunch, not a dust.
27:28Ah!
27:30Oh, it's going to be really fun.
27:32Yeah.
27:34Puts ladies.
27:40Slow it down, Benny.
27:45Nice, guys.
27:48Right.
27:49All of you, check your desserts.
27:51Take them out, and they should rise.
27:54Yes, and they should literally just sit there nicely.
28:00Demold them, and let them rest.
28:03Beautiful.
28:05Oh, my God.
28:08They look good.
28:10God, they smell so good.
28:12Oh.
28:13Start glazing your sticky toffees.
28:14Let's go.
28:15Yes.
28:15Let that toffee absorb in to that delicious sponge.
28:21Guys?
28:21Hello?
28:24Yes, chef.
28:25Are you keeping up?
28:26No.
28:27Do you want that pin?
28:29Yes, chef.
28:30Come on, guys.
28:31Come on, Kath.
28:32You can catch up here.
28:33Okay, sweetie.
28:34Come on.
28:34Just give yourself some space.
28:36There's not long to go.
28:38Puddings are out.
28:38I've just got to demold them.
28:39They're super hot.
28:41Oh, oh.
28:43Come on, Kath.
28:44You've got to get them out.
28:45It's just go, go, go.
28:46There's actually no time to think.
28:48Come on, love.
28:50Jesus.
28:52Come on, sweetie.
28:54I'm talking to myself.
28:55Come on, Kath.
28:56The strategy is try and keep calm, Kath.
29:00Kath's aren't coming out.
29:01Did you grease them, Kath?
29:03No, mate.
29:04Oh.
29:07It's okay.
29:07It's okay.
29:08You can do it.
29:09Calm your farm, Kath.
29:12There you go, love.
29:13It's okay, sweetie.
29:15Come on, Kath.
29:15You're falling behind.
29:16You've got to even just go with one.
29:18Yeah, yeah.
29:19Gotcha.
29:20The pudding's really put me behind.
29:22Here we go, Kath.
29:23We good?
29:24And then I remember that I've still got to do the pastener puree.
29:28Oh, my God.
29:30Come on, Kath.
29:31Come on, Kath.
29:32Get the puree in.
29:34Just relax.
29:34Take a deep breath.
29:36Let's go, Kath.
29:37Oh, dear, oh, dear, oh, dear.
29:55Let's go, Kath.
29:57Oh, my God.
29:59Kath.
30:01Let's go, Kath.
30:03We good?
30:04That's still just there.
30:05Oh, dear, oh, dear, oh, dear, Kath.
30:06Getting missed.
30:07Sorry, love.
30:08I'm all right.
30:08But also, look, your ducks are raw.
30:10Oh, my God.
30:12Oh, man.
30:12Upstairs, please.
30:12I'm so sorry.
30:13Your ducks are raw.
30:14Yeah, all right.
30:14Your ducks are raw.
30:15Okay.
30:15Here we go, darling.
30:16Off we go.
30:17Ducks are raw.
30:17Oh, my ducks are raw.
30:20Give yourself a hug, Kath.
30:22Yeah, I will.
30:23Do you know what?
30:25You did a really good job, love.
30:27Okay?
30:29Kath, you did so well.
30:30Yeah.
30:31You're right, love.
30:32Everybody give it up for Kath, please.
30:34Come on, guys.
30:34Hey.
30:38Good luck, guys.
30:39Well done.
30:40Good luck.
30:40I'm so excited for the other competitors.
30:42Someone is going to get that pin today.
30:44Good luck, mate.
30:45Well done, Kath.
30:46Well done, Kath.
30:48Right.
30:49Look at me, guys.
30:52Glaze your ducks for the very last time.
30:56And then, once we glaze them, we're going to add the garnish.
31:03Sprinkle the buckwheat, finish with your flowers.
31:06Yes?
31:07Hey, guys.
31:08Guys.
31:08This is a critical part now.
31:11We're going to start dressing the plates.
31:12Oh, here we go.
31:14Yes, Chef.
31:16The adrenaline is pumping right now because once Gordon's plate his up, you've got 20 seconds
31:21to get not one, but both of your dishes, plate it up.
31:24Finish with your flowers.
31:27Like, this is almost an impossible task.
31:30This is trying to shine.
31:32Right, you ready to plate?
31:33Yes, Chef.
31:34Yes, Chef.
31:36For the duck.
31:38A nice spoon of your parsnip puree into the center of the plate.
31:45Two spoons.
31:47Nice and smooth.
31:49Come on, Gordon's plating.
31:50Everyone's got to be plating.
31:51What's he done, though?
31:59You've only got 20 seconds once he's finished.
32:02The pressure's on.
32:06Come on, Benny.
32:09I made a mistake with my sauce, but I've reduced it quite a long way.
32:13Yeah.
32:14I'm hoping that it's worked out, and I just have to plate up as quickly as I can.
32:20Lift.
32:20The most beautiful duck.
32:23Sit it on top.
32:24Yum.
32:25I'm pretty chuffed with how everything's come together.
32:28Looking at my duck, I think it's pretty well cooked, but you never know how well it is actually
32:33cooked until the judges cut into it.
32:35Get your pork wine sauce.
32:37One nice twirl around the plate.
32:39Come on, you've got to listen and play.
32:42Yeah, nice.
32:43And then, finally, your honey glaze.
32:47Tablespoon onto the plate.
32:49Good.
32:51What's your second sauce, Jack?
32:52Let's go.
32:53Go, go, go, go.
32:54Second sauce on you.
32:55That's it, yes.
32:55One of each, yes?
32:56A duck glaze and a pork wine sauce.
32:58Gotcha.
33:00Come on, Rhiannon.
33:01Come on, Rhiannon.
33:02Come on, Rhiannon.
33:04This cook is so intense, so unpredictable.
33:07I am praying that that duck is cooked well.
33:14I feel like I've run a half marathon.
33:16You good?
33:18Talk to me, guys.
33:18Yeah, yeah.
33:19That's all we've got to go.
33:19That's all we've got to go.
33:20That's all we've got to go.
33:20That's all we've got to go.
33:20That's all we've got to go, guys.
33:22Come on.
33:23I think I've lost a couple of kilos just in sweat.
33:26Seriously.
33:30Well done, Matt.
33:32Let's go, Josh.
33:33And then we're going to start plating
33:37our beautiful dessert.
33:40Lift up.
33:41Nice and clean.
33:43On she goes.
33:47His pudding is on the plate.
33:53One nice spoon of toffee sauce.
33:57Praline on.
33:57Um, Praline, I'm plating up my dessert.
34:04I'm following along with Gordon.
34:06I put the toffee sauce on.
34:08Nice toffee sauce.
34:10Oh, my God.
34:11That is not toffee sauce.
34:14That's the jus for the duck.
34:17I've got to scrap this dessert and start again.
34:19I can't serve a toffee pudding with jus.
34:21And then one nice spoon of your mascarpone cream, yes?
34:26Yep, OK.
34:27Yes, Chef.
34:28And then finally, a light dusting.
34:32And there we are.
34:34Your 20 seconds start now.
34:36Let's go.
34:3619, 18, 70, 16, 15, 40,
34:432, 2, 1, 2.
34:46Oh, it's the shortest 20 seconds of my life.
34:50I'm just trying to get absolutely everything on this plate.
34:55Every element.
34:56Look, Rie, look.
34:5810, 9, 8, 7, 6, 5, 4, 3, 2.
35:07I was about to reach back to get my cream.
35:101, 2, 1.
35:12Stop.
35:13That's it.
35:16That was intense.
35:18That was intense.
35:20Oh, man.
35:22Hello, buddy.
35:23That is so easy.
35:24Oh, far out.
35:26Oh, my God.
35:26I can't believe I just got to cook along with Gordon.
35:29Like, Gordon is my idol that I never thought I'd ever meet.
35:33All of you, come over.
35:34Come over here.
35:36Well done.
35:37Come here.
35:38Come on.
35:39Thank you, Chef.
35:39Well done.
35:40Oh, man.
35:41That's a miracle.
35:43Come on.
35:52Well, what about that?
35:53A once-in-a-lifetime opportunity, twice if you come, to cook alongside and keep up with
35:59Gordon Ramsay.
36:01And it was so intense that we lost two.
36:05Sorry, Kat.
36:06Yeah, that's okay.
36:06Sorry, Ru.
36:07The intensity needed to be there because we are playing for the only immunity pin for the
36:14season.
36:18So, the stakes are pretty bloody high.
36:22First dish we'd like to taste.
36:24Come on down, Callum.
36:25Thank you, team.
36:33Callum, visually, duck looks good.
36:35Really good.
36:37Maybe a bit heavy-handed on the sauce.
36:39And the sticky toffee looks delicious.
36:41Really good, indeed.
36:43I think tonight I was impressed with your tenacity.
36:46You were connecting every step of the way.
36:49But it's all about the cook and that duck.
36:54Wow.
37:00Beautiful.
37:01It's pretty nice.
37:03Absolutely.
37:04He's really happy with that.
37:08Callum, do you feel like you had an advantage here, having cooked with Gordon before and
37:12won?
37:12Probably something I learnt last time is that the most important sense in these challenges
37:15is listening.
37:17The reason I knew my duck was not going to be good initially was because I heard Gordon
37:20put yours into the pan and there was a big sizzle and I was like, oh, my pan is really
37:24cold.
37:25And so I cranked it to really try and get that equivalent colour.
37:28So I think the listing was important.
37:29Wow.
37:30To take note of that it was a sizzle.
37:33Or lack thereof in my pan.
37:35Yeah.
37:35Young man, the cook and the duck's exceptional.
37:41Well done.
37:43It's glazed beautifully as well.
37:45That sauce, impeccable.
37:48Puree smooth.
37:49That secondary sauce, that little layer of luxury.
37:52Sticky toffee pudding, exemplary.
37:54Really good.
37:55Um, it's a really good effort.
37:58It really is.
37:59On the taste alone, uh, a definite contender, the pin.
38:03Callum, I really enjoyed every single individual's ingredients.
38:08Your parsnip puree is delicious and your sauce is impeccable.
38:17I loved it.
38:19You've really nailed it.
38:20They are both brilliant dishes because if you were to close your eyes and just go purely
38:25based on flavour, everything in there just makes you feel good and it makes you want
38:30to go back for another bite.
38:31And that's what we look for.
38:34Negatives.
38:35The fineness of the praline.
38:37And that is pretty much it.
38:40Out of probably 20 elements, that is pretty incredible considering the pace that was set
38:47by Gordon today.
38:48If I was them, if you weren't looking at him yesterday, thinking how am I going to beat
38:55him, I probably would now.
38:57Well done, mate.
39:03Well done, mate.
39:04Thank you very much for coming here.
39:05Thanks for coming.
39:09The next dish is au truant.
39:16Oh my gosh.
39:17I'm worried about both my dishes.
39:19I don't know if my duck is cooked properly and I'm missing my mascarpone cream.
39:26I'm petrified.
39:28Oh dear.
39:31Yeah, O-M-F-G.
39:33What happened?
39:36I think, you know, one of the biggest things I learned from being in MasterChef Season 4
39:40is organization and prep and instinct.
39:44All of that went out the door today.
39:49It was a gallant effort, okay?
39:51And your energy was nonstop.
39:53I think that's what I loved.
39:54Oh, oh, I can't even look at that duck.
40:03Oh.
40:12So raw, isn't it?
40:14I knew it.
40:15It's not that bad, O-M-F-G.
40:17Yeah.
40:18The fat is nowhere near-ended, but, like, it's pretty close.
40:24A couple minutes and it would have been perfect.
40:26So all I kept hearing was, is your duck in the oven?
40:28Is your duck in the oven?
40:29I'm like, it's not ready, Gordon.
40:30It's not ready.
40:32But anyway.
40:33I'm sorry.
40:35This was a tough call.
40:37And I raised the bar because it's back to win.
40:41And the talent this year is off the charts, okay?
40:45Trust your instincts.
40:46I will.
40:47Yeah.
40:57You can cut into that duck and that bugweed's toasted beautifully.
41:00And that sets the duck up for success.
41:05Your sauce is brilliant.
41:08It's silk and shiny.
41:09It's reduced properly.
41:12The sauce is like half a knob of butter away from being exactly the same as Gordon's.
41:17The reduction is so pure.
41:21Although you did a great job on the pudding, unfortunately the mascarpone is not there.
41:27Cheers, Audra.
41:30Rhiannon.
41:41Sticky toffee pudding, you've got a really nice aeration on there.
41:44It just needs more sticky toffee.
41:46It's sort of got to drown it in there.
41:48I actually think everything tastes pretty good.
41:52It's just a little bit off here and there.
41:54But you should still be so proud of your effort.
41:56Honestly, I hope you are.
41:57Are you?
41:57Oh, I'm stoked.
41:59This is once in a lifetime.
42:01Matt, we'd love to taste your dishes next.
42:08Oh, Matt.
42:10I can't even get my fork out.
42:11So, Doug, all we need is two webbed feet and a beak and I'll stick it back in the yarra.
42:20There's a lot of steak tonight.
42:21You know that's not pin worthy, right?
42:23Oh, yeah, absolutely.
42:24Let's get into dessert, shall we?
42:26Sponge is light, delicious.
42:29One of the best sponges today.
42:30Righto, Dosh.
42:31Let's go, mate.
42:32Buckwheat, beautifully done puree, exceptional, sauce, lovey.
42:39If only you kept that duck in there two more minutes, you'd be a top contender tonight.
42:44The actual sticky toffee pudding is exceptional.
42:47It's light, it's fluffy, it's indulgent, and the sauce is amazing.
42:51I know you're trying not to be labelled the dessert guy again, but you really are so good at it.
42:57So, maybe just do both.
42:59Thanks, Apia.
43:00Next up, Ben.
43:03After a few dishes being tasted, it's pretty clear the duck has to be cooked well.
43:08If I put this on the pass at Gordon's restaurant, there's a chance he'd throw it back at me.
43:13It's not perfect.
43:14I cooked the sauces in the wrong order.
43:16Hopefully, it's still going to taste amazing.
43:19But the duck is make or break.
43:22Ben, I love cooks like you because there's no fuss, quiet in your corner, and you just make things happen.
43:29Did you feel like you produced a good dish?
43:32I know everything's not perfect on it, but I was still standing up here by Gordon when he started counting to 20,
43:37and I had to run back for the 30th time.
43:40I'm just glad I got everything on the plate, and now I'm proud of how I did.
43:44But it's all about the cook on the duck.
43:51It looks really good.
43:59Oh, I did it.
44:04Ben, well done.
44:14The duck is exceptional.
44:18Here's caramelized beautifully.
44:20You can taste that.
44:22It's got this really nice even pinkness with no fat exposed.
44:26The puree is silky and smooth, and everything you want from a pasta puree.
44:31It's got a nice little hint of that bay leaf at the end.
44:33Sauce, beautifully done.
44:36Really beautifully done.
44:37Dessert, exceptional.
44:38And your, uh, toffee sauce, uh, is one of the best than I am.
44:43Good job.
44:45Ben, two excellent dishes.
44:50Your pudding, I was going to swear, it is a delight.
44:56It looks as good as it tastes.
44:59I'm delighted because I don't like when it's too obvious, when there's an obvious winner or someone who's leading.
45:04I love a bit of a, you know, challenge.
45:07And I think, and I think you are, you are good.
45:11Thank you very much.
45:13Ben, it's really hard for me to fault your main, the duck in particular.
45:17The cook is great.
45:19Puree was an absolutely delightful consistency.
45:22I think your praline crumb, it is my favorite of the night.
45:27It had the most chunk to it.
45:28I could taste all the elements in there.
45:30I think you did a brilliant job.
45:32Oh, yeah.
45:34Ben, we have a game on our hands.
45:37I love this.
45:39Like, it's a full fight between you two to see which is the best.
45:44And I can't split it.
45:45Well, the games begin.
45:46Well done, Ben.
45:50Pick up a coin.
45:53Thanks, mate.
45:54With my dishes critique, I thought I had one hand on that immunity pin, but hearing Ben's feedback,
45:59I think that immunity pin's maybe slipping away a little bit.
46:02A challenge that's designed to push you to your limits.
46:21Despite that, a couple of you managed to dish up pin-worthy plates.
46:28Gallum.
46:30And Ben.
46:32To execute two dishes like that with Gordon breathing down your neck, that is no main fee.
46:37Both your main's and your dessert are on the money.
46:41But there was one cook whose dishes were a touch more similar to Gordon's.
46:48The winner is...
46:55Ben!
46:56Thanks a lot, buddy.
46:57Well done, buddy.
46:58Hearing them say that I've won is quite unbelievable, but such an amazing feeling.
47:14I feel like I deserve to be here.
47:17Good job.
47:18Good job, mate.
47:19Ben, coming to your immunity?
47:21Yeah!
47:22Oh, my God.
47:23There you go.
47:24Yeah, yeah, yeah, yeah.
47:25Well done, mate.
47:26Good job, man.
47:27Well done.
47:28Oh, I know it's coming.
47:29Yeah.
47:30Oh!
47:31Wow.
47:32Amazing job.
47:33Well done, my mate.
47:34Well done.
47:35Yeah, Ben!
47:40I think I'll be sleeping a little bit better knowing I've got this little thing tucked under my pillow.
47:45Ben, your first ever immunity pin.
47:48How does it feel?
47:49It feels absolutely amazing to have this, yeah.
47:51I mean, it was so close.
47:52There's nothing in it, we know that.
47:53And it feels amazing.
47:54Well, congratulations, Ben.
47:58Sadly, it is time to say goodbye to Gordon.
48:01Gordon, you are a legend in our kitchens.
48:05You're a legend on screen.
48:07And look, your reputation precedes you, but I think all you need to do is be in a room with you
48:12to understand that it's because you really care about the cooks in front of you.
48:16Absolutely.
48:17Without a doubt.
48:18And this is just the beginning.
48:19And honestly, the food being this good so early on, you're in for one hell of a season.
48:24And the very best of luck to you all.
48:26Amazing.
48:27Thank you so much.
48:28Although Gordon may be leaving us, he's also leaving behind a little surprise.
48:42Don't look too excited.
48:47Hidden under that slick looking clutch is the key to tomorrow's challenge.
48:53Can I play this now?
48:56Do it again.
48:57Do it again.
48:58All right, one more time for Gordon Ramsay.
49:00Let's get it.
49:02Come on, Gordon Ramsay!
49:03That was so good.
49:04Lovely to be here.
49:05Good luck.
49:06Thank you, very good.
49:07Nice to see you.
49:08Thank you, guys.
49:09Thank you, guys.
49:11Thank you, guys.
49:12Thank you, guys.
49:13Thank you, guys.
49:14Thank you, guys.
49:15Thank you, guys.
49:17Thank you, guys.
49:21Bye, guys.
49:26Tomorrow night, their first solo cook shows exactly what they're made of.