MasterChef Australia Season 17 Episode 3
#MasterChefAustralia
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#MasterChefAustralia
#PrimeUSTV
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00:00Oh Callum went back from the old stomping ground hasn't changed a bit so today Gordon has left us
00:20with a parting gift and anything from Gordon makes me nervous here we go he is one of the toughest
00:26chefs in the world he's got this incredible reputation so it's gonna be a lot on the line
00:32today
00:35come on everybody let's go
00:36a few benches oh my god what a crew
00:43oh look at you guys your heart never beats any less
00:47good morning everybody it's great to see all those faces now before we kick things off
00:53we got some news due to personal reasons Pete is unable to continue in the competition and we wish
01:01you nothing but the best right first immunity challenge of the competition and I am looking
01:08forward to this one oh my god you may be off the Ramsey roller coaster of course it's not done with
01:15it yet he's still haunting you and he will forever
01:23whatever is under that quash that is gonna help decide who's safe from the first elimination we
01:30all want that right should we take a peek at what's under Gordon's quash
01:37it looks pretty special and I know it's something that's near and dear to his heart
01:47what is that oh this is Gordon's favorite late night dish beans on toast
01:59but it's not just any ordinary beans on toast it's got the Gordon flair bit of gratinated cheese over
02:13the top runny duck egg as you do very tasty you can smell it I'm sorry but that yoke is kind of just
02:22calling me is there anything more beautiful than a running egg
02:36Wow we want to see your favorite late night meal and we don't want to just see any ordinary snack
02:53it has to be elevated if you want to get your hands on immunity and that's not all that's up for grabs
03:01oh we have a huge surprise in store for you whoever cooks the best dish will see their creation
03:10featured in one of Gordon's London restaurants
03:13I've accomplished a fair bit in the last 16 years since series one but to have my dish on
03:30Gordon's menu would be a phenomenal achievement good luck we are seriously looking forward to see
03:38different personality and different part of yourself even down to a snack you will have 75 minutes the
03:46pantry and garden are both open bring us something that we can really sink our teeth into that will
03:52completely satisfy us
03:53yep
03:54your time starts now
03:58all right
04:00oh my goodness
04:01quick quick quick quick
04:03oh my god
04:04thank you
04:07i work here now
04:08yes
04:09i'll grab a cookie
04:10honey
04:12honey makes you funny
04:14honestly is it all coming back
04:17i think so slowly yeah
04:20good speed walking
04:22calories
04:22oh you betcha
04:24oh we're neighbors
04:25hello
04:25that's nice
04:26i like that
04:28i am pushing myself so hard today because getting the opportunity to be on Gordon's menu
04:35that doesn't cross our paths all the time
04:39i love my desserts and i feel like today i'm gonna play to my strength and make something beautiful
04:44first time we've actually been in the kitchen by ourselves cooking whatever we want to cook
04:49so i'm gonna make sure that gets punchy umami winning immunity today is such a massive advantage
04:53it's not just sitting out the first simulation it's also getting to study and check out everyone
04:57else's style which i think goes a long way in this competition
05:03i thought midnight snack you know this is something i do with my eyes closed so now i'm
05:07picking a serbian praise and i'm making it with uh berry jam and i'm gonna make hazelnut spread as well
05:18midnight snack i just thinking you know rolling out of the pub and grabbing a kebab so i'm going
05:23um a lamb and harissa spice shish kebab
05:26i'm looking around there's some really amazing chefs here genuine chefs that have gone on to open
05:43restaurants cookbooks they've done it all i'm fresh off the back of last season so i haven't really had
05:48a chance to get into the industry i'm feeling really out of my depth but i have a secret weapon
05:59since last season i've moved from perth to melbourne and i live with nat and dave from my season
06:07it's actually not bad living with david and nat all day every day it's food we're cooking it we're
06:13studying it we have every piece of equipment you could ever want everything is labeled everything
06:18has its place honestly we just live and breathe food do you remember that yeah i do wild feels
06:25like so long ago yeah nat obviously won season 16 of masterchef so to have her and bouncing ideas
06:32and seeing the way that she thinks about food is so closely does give me an advantage i've learned
06:38to work clean be intentional be methodical when to take risks and how far to take those risks
06:44i think that's what got her the win last year so i match fit i'm ready i've got a game plan this year
06:54i think it's all about playing to your strengths and my strengths are desserts that's for sure
07:00i knew you was going to make a switch
07:02i'm making a take on s'mores the dish i'm cooking today in terms of technique it's like right up there
07:14it's going to have your wafer it's going to have some meringue and cream
07:17a soil and a chocolate sauce and i'm using native australian ingredients because it elevated
07:23all right yeah how are you doing i'm good you're okay yeah lots to do
07:31i've seen what it takes to be a masterchef winner and now i want to go all the way
07:35i don't know i don't know i just love it this is what happens when i don't eat yeah it just goes
07:51ting ting ting what else do i want oh no chili everywhere my main element is a pork mint
08:04sri lankan patty which is kind of like an empanada yep okay and it's going to get deep fried and
08:09smash and i'm going to have all sorts of condiments that go with it perfect when the daza said midnight
08:15snack the place that i went to is coming home drunk after a wine tour so the smash aspect actually has
08:23a few meanings you're obviously you know a bit smashed it's midnight you've been on a wine tour
08:29there's also the smashing of the actual patty as well that you break the pastries open so
08:34that it soaks up all the juicy bits and all the sauce so i think i got a good concept maybe we'll see
08:45mama mia cooking solo for the first time in master chef kitchen there's no better time to break all
08:51the rules it's so soft you little flame i usually cook this for staff definitely don't cook it for
09:00the kids because it's really spicy this is the season but i will serve it to the master chef judges
09:05yeah andre yeah what are you making okay so this is a southern italian dish called spaghetti a la
09:14assassina assassin spaghetti so it breaks all the rules right yeah because i mean i'm burning your pasta
09:22today it's cooked in a risotto style so i'm burning it it's chari gooey tomatoey anchovies
09:29uh and lots of spice so what's the texture of the pasta meant to be like chewy crunchy and burned
09:36chewy crunchy
09:40the story has it that some southern italian chefs in puglia made it for some northern italian
09:45gentlemen who walked in with them to screw with them and then they walked out and said you're
09:49trying to kill us with the spice and chewiness so it's a radical dish have you tried this before
09:54no no no i've never heard of it or tried it it's a cultural dish this is the blood of the assassin
10:00this is midnight it breaks rules and it's real we eat it is there some symbolism here are you the
10:05immunity assassins hopefully hopefully we'll see proof in the pudding proof in the pasta
10:14all right guys you've had 15 minutes which means you have one hour left
10:21come on
10:33that's not just like me flavor bomb that's what we've got to do take them to flavor town
10:44oh you're on the kebab train too battle of the kebabs it is there's three so far
10:49it's quite nice being up the front here isn't it yeah quiet quiet quiet nice and quiet yeah i'm
10:55actually so excited to be in the masterchef kitchen and to showcase a big part of who i am
11:02i'm half indian my husband is half japanese and i figured you know it's a nice blend of two cultures
11:11so i want to make the spiced prawn takoyaki which is in japanese ball shaped street food snack and they're
11:17essentially made with flour and eggs and dashi i wanted to think it's all takoyaki on the outside
11:25but really when you get stuck into it it's all indian flavors nut hat so really the name of this dish
11:33is the magic to a happy marriage
11:39i'm good i'm good i'm literally dying to know what you're gonna do okay i've seen you in this kitchen
11:44before only when we were standing side by side that's that's what i mean all right and i was
11:48always intrigued about what you were cooking so okay what's it gonna be today okay so you know my
11:53husband carl's half japanese yes you know i'm half indian yes so this is when you try and convince your
12:00half japanese husband that you're embracing his culture yeah so this is going to be a morph between
12:06a takoyaki and a south indian vade which is like a indian donut right it's all japanesey on the outside
12:13but it's fully indian on the inside so it's going to look like a little sphere a little sphere and i've
12:19got these little pans and it's going to be soft on the inside lots of fresh fried curry leaves but also
12:28tamarind like sweet spicy tamarind kind of sauce this is going to be a very interesting one because
12:34i've eaten both the japanese version yes and you know the indian version yes merging those two together
12:40i am excited excellent so is something you've done before uh twice twice and i did them separately
12:51so i'm just putting it together now in my mind it works in my mind it works oh gosh
13:05i've never made the fusion before like is it going to work is it going to work this is the first
13:19immunity of the season the pressure is on to not be the first one out competition this year is so
13:26intense there's such incredible cooks around me to get immunity for this challenge would be gold so
13:35i want to win i love the fact that i'm giving the judges something they've never tasted before
13:42this is what cooking is all about i'm thinking the takoyaki batter would be a brilliant canvas to then
13:50incorporate all those beautiful spices chilies onions ginger curry leaves so it's so important to
13:59get the batter up and running first just so it has time to rest now i'm just chopping the prawns this
14:05this will be the filling for the little morsels
14:14oh my god it's going to be a lot of differences
14:18i like the way you excited oh my god we're gonna have some surprises
14:27some things never change some things never change could not be more of an arsehole
14:32there's nothing more satisfying than opening a jar of vegemite the top layer heaven
14:42bad noise deaf loud noise i'm making a cake on vegemite butter on toast for me when i first started
14:48in the hospital industry as a chef i would come home and have time to make anything for dinner and
14:52this was my go-to so i'm gonna have fun and make a little cheeky dessert with it
14:56so my twist on vegemite on toast is that i'm going to be basically replicating every layer of
15:03vegemite on toast so down the bottom we're going to have the toast element a nice caramelized crumb
15:08we're going to have our butter in a brown butter ice cream and then sitting on top the hero the
15:14vegemite ice cream god i hope the judges like vegemite didn't think about that one i mean it is a very
15:19controversial dish vegemite is such a polarizing ingredient so i'm a little bit concerned that
15:25the judges might not like it what am i doing here not only cooking for a muni but a spot on gordon
15:33randy's menu 45 minutes to go what are you making callum makes a little uh ginger noodles mate some
15:49comfy chicken wings beautiful nice little sauce what about yourself uh tortilla de patatas nice yeah
15:57for a lot of people a midnight snack is something after a celebratory night it's like something
16:04greasy for me it's when i finish work here there we go like it's not this dirty thing it's something
16:12delicious i see lots of my favorite things i see muscles i see potato what's going on here uh i'm
16:18doing tortilla de patatas so beautiful late night san sebastian snack gooey eggy caramelized onion potato
16:26in the middle break it open and then i cook some muscles then i've got a little escabash that is
16:33textbook to the brief no one really does a better late night snack than spain i think so i just hope
16:40that it tastes as good as it sounds yeah me too it sounds really chic actually okay good luck jamie
16:45thank you so much take me there oh i'm getting an icy cold beer mate very rarely would this food happen
16:52without a beer it doesn't taste balance it's missing something none of that
16:58oh flame's so hot okay well what a change to kick off their first individual cook in this kitchen
17:06late night snack is all about the ultimate satisfaction when eating something like you have
17:12to feel just fulfilled what are you loving jamie is doing a spanish tortilla i hope it that's a good
17:19chilling i'm really intrigued with andre's i've never seen this one before assassin's pasta oh is
17:27that what you cook it in the sauce yeah yeah and then laura's doing uh vegemite on toast
17:32in a dessert in a dessert yeah in dessert form okay i'm so intrigued with both okay let's do this
17:40i'm so excited about audra who's doing this amalgamation of japanese with indian flavors she's got
17:48these beautiful little savory donuts with indian spices and aromats inside that sounds amazing i think
17:55we are in for a cracker because there's so many good dishes get ready to unbutton oh we're the perfect
18:04dress for this oh perfect yeah it's beautiful mate good color thanks bro coming from you mate means a lot
18:12we have the midnight munchies 30 minutes to go
18:25i haven't checked seasoning yet that's all right just getting a getting the gist where's the time
18:35being back in the kitchen i'm feeling the panic the stress the anxiety and the excitement but i'm
18:41also nervous at the same time last time i was in a masterchef kitchen was about four years ago
18:47and i was able to showcase that i can do indian food but i can also do desserts at the same time you're
18:54absolutely bloody nailed it well done it is so good
19:01i've come a really long way in the last four years i have done a little bit more cooking around
19:07indian regional food and i launched my beautiful supper club called kaira which means home in hindi
19:14good evening everyone well we exposed diners to indian home style cooking they're dishes that you
19:21won't see at a restaurant and there is a story about every single dish that i'm serving we've got
19:26some beetroot palau on each table a very home style palau and i've got some dal makhni which is
19:32cooked over two days pretty much for me to be able to educate people on what i've grown up eating it's
19:39the biggest reward of all time when i think about a late night snack i can only think of indian street
19:49foods so there is a dish that i tried on the streets of old delhi called aslam butter chicken
19:55it is not your standard butter chicken with the deep orange gravy it is literally butter and chicken
20:06marinated with light spices and cashews for a long time it's delicious oh this looks interesting
20:14hello guys what are you doing uh so i'm doing aslam's butter chicken so basically this dish
20:19it's called butter chicken but it's not actually butter chicken it's like a chicken ticker um and
20:25it's doused in butter and it's got like a really nice tangy sauce that goes on top of it and i'm
20:31going to be serving it with a green chutney an onion salad and i'm going to do some rotis as well
20:35because that's the only way to have a kebab or like a kebab style yeah butter chicken yeah yeah
20:41can i say something yes please you've got 22 minutes left yeah yeah do you think your chicken's gonna be cooked
20:50i think so like it's already kind of started i'm picking up what you're putting down not just
20:56not just the chicken you got breads to make you gotta bring this whole thing together yep 20 minutes
21:02is gonna fly make sure you've got enough time yeah thanks good luck thank you i'm actually panic city
21:08right now because if i cook the chicken super fast on a hibachi i will have undercooked bits on the inside
21:14i don't want to rush the cook on this chicken i really don't so i'm still gonna do what i want
21:22to do oh my god but at the same time i'm freaking out oh that smoke's burning my eyes
21:27yes it won't be cooked on time
21:40yes it won't be cooked on the home stretch now baby that's gonna work
21:51i think i'm good oh my gosh
21:56yum
21:59all right which time we got when you're cooking confident in the kitchen it does so much for your
22:05mental game and i've committed 100 to this vision that i've got of this native australian s'mores
22:18where's the burrata
22:21the biggest trick up my sleeve is definitely having that knowledge of native australian ingredients
22:27i'm using two native australian ingredients leatherwood honey and wattle seed which will be
22:32going into my wafers wattle seed is a flavor that is just so savory that has such a perfect place in
22:40desserts to like tie things down and then leatherwood honey it's kind of like aniseedy flavor but it's
22:46like nice and sweet oh have you ever eaten a burrata like an apple i guess i'm about to
22:51it's a completely original dessert if i can pull it off it's something that i hope would end up on a
23:04menu somewhere maybe in gordon ramsay's restaurant what what she made me eat it like an apple
23:11oh yeah wash it down with a tomato there you go guys uh enjoy i'll just be out here working
23:19we're working i'm testing the goods
23:27my pasta has been sizzling away in the tomato based stock for the last 45 minutes and it's
23:33beginning to look burnt it looks good mate just hanging out frying some spaghetti
23:37i just want to hang out with the pan as the pasta fries that's it
23:46when i cook dishes that i'm passionate about i tend to talk to to the dish yes that's it that's it
23:54you start everything and then if it's an italian dish which a lot of the time it is i sometimes hear
24:00pavarotti singing a solo mia i'm just sort of dropping in and out of consciousness thinking
24:12about a southern italian holiday and being by the ocean side 15 minutes to go
24:23and then i opened my eyes up and i realized i was back in the masterchef kitchen and there was
24:26craziness going on around me oh that goes my cringe it's very frantic at this point
24:37you got a haircut i have my jam ready i got my hazelnut spread ready and now i started cooking my
24:42crepes and i have two pains at the same time oh my god because i just want to have a proper midnight
24:49snack i want to have pile on side i don't want to just serve two i want to have a lot i've been flipping
24:54this in my dreams like this yeah i've tried to do quite a lot in the time the gingery noodles
25:01cheery's almost done my bang bang sauce is nice and fresh and sour it's not too much chili and then
25:05i've got my comfy chicken wings cooking away 10 minutes ish to go i reckon i can just get it done
25:11it'll be a push though i don't like doing desserts you just have to wait there's much waiting steph
25:18i could get you on the tools yeah come on gimme gimme let's go man time goes fast in this kitchen
25:28this is like crunch time
25:30three nervous hands
25:37this is always fun
25:38there's a huge amount of relief as i get this tortilla back into the pan
25:54i start to roll and i get that perfect shape it's worked thank god it's looking good it's a nice
26:02texture i've spent five years as a restaurateur so this is my first chance to show the judges how
26:09much flavor i can pack into things i know that the key element to get right in this dish is the balance
26:15of bold flavors but understanding texture the tortilla will be gooey rich and salty in the escabeche
26:25it's beautiful and sharp and it's a fantastic foil to promote the sweetness of these muscles
26:32excellent i'm cooking my takoyaki and i'm really feeling the pressure
26:38i need to tuck all the fillings into the inside of my takoyaki batter literally turning it on itself
26:47until it's this beautiful round ball in japan takoyaki makers make hundreds of them
26:53every single day so it's going to be hard karenari gladiators 10 minutes to go
27:02okay let's do this
27:06i'm about to turn my takoyaki over and i'm praying i can get everything on the inside
27:12jeez i'm holding my breath because if i don't get these spheres perfectly round i'm gonna have a
27:19scrambled mess
27:23what the hell
27:39jeez jeez jeez
27:43i'm turning these spheres
27:44and i'm struggling to create these nice round spheres it just seems a lot softer today but you
27:52don't know until it's done
27:53you know it's a bit challenging but i've got to back myself because i know the flavors are gonna
28:00be great these blend of sort of a japanese and indian concept and all indian flavors which is who i am
28:07so you've got to keep rolling them around until it's really perfectly nice and crisp on the outside
28:14hallelujah one round
28:15oh my god i love what i see dash all right how much time we got can you hear our stomachs rumbling three
28:25minutes to go oh my lordy wordy go go go go
28:30oh my god
28:41cool if i could stand up
28:43i've had my holiday in southern italy
28:52i've sung pavarotti in my head the pasta spoken to me i'm ready to plate
29:00looking down the plate it's a little bit gnarly and that's how it's meant to be
29:04it's meant to be spicy crunchy chewy and i think i've hit all the marks of this dish
29:10are you making pasta andre yeah yeah it's called assassin's pasta i meant to burn it and make it so
29:14hot that you kill the person oh okay i like it just in case it's too spicy for the judges i've added
29:22burrata on top because killer pasta has a history in southern italian cuisine i don't know if i want
29:29to kill the judges today
29:36looking good
29:45i just want toast to smear it on that is so yummy my dish is going to come down to the balance of it
29:52so i want a good amount of the crumb the brown butter ice cream will be a little bit bigger because
29:57you definitely need more butter than vegemite on toast and then just the right amount of that
30:02vegemite ice cream will sit on top go girl
30:10i've got my rotis done i've also got my chutney ready to go i've got my onion salad ready to go
30:15i am just waiting for this chicken to come off where's the time gone i am panicking right now because
30:23i'm just staring at it i've got nothing better to do right now but to stare at this chicken where's
30:28the time one minute to go
30:35all right let's start plating i've got a minute to go i've got no choice but to take that chicken off
30:39the hibachi i think the chicken is cooked so i can quickly toss it up in that sauce but i just hope the
30:45flavors had time to come together we need remedy ready dishes in ten five eight seven six five four three
30:57three two one
31:13it was epic it was so much fun it's exactly what i wanted to put up on the plate
31:18it wouldn't be interesting if this was on gordon's menu
31:32well i don't think we've ever been more excited for a tasting these are your go-to late night dishes
31:38but better the first dish we'd like to taste belong to andre my dish it hits the marks for me it's unique
31:48and it's culturally significant this dish is meant to look burnt which is strange uh it's not really
31:54about presentation it's about mouthfeel so i'm really intrigued to see how they interpret this wacky
32:00crazy dish what have you cooked okay so this is spaghetti al assassino which is basically
32:07southern italian dish yeah assassin's pasta killer pasta it looks so the antithesis of what we get
32:14told to look for a pasta it looks gummy yeah it's meant to be right yeah yeah yeah
32:37andre the bird's nest that came up here i was like how is this gonna go
32:52but what is so interesting is firstly the texture like the texture has that chew you wouldn't even call
32:58that al dente and then it mellows out with the burrata weirdly the burrata cleans everything up
33:04it's very cohesive to the story that you told us when we came to the bench that the first diners that
33:10ate this were confused and i love that you served a thought-provoking dish as your first dish because
33:17it's a risk but luckily you backed it up with flavor andre i think you are mad
33:27that makes two of us man i love it my person i love your way of doing something quirky
33:36bizarre it's a tangled mess that's that's me i reckon
33:44he's here to try and untangle the mess well i don't think you should untangle the mess i think
33:50you should stay just the way you are and keep cooking fun interesting dishes like this pasta
33:57it's been a long time between kitchens good job
34:10the next one is dash
34:19all right oh
34:24saucy
34:27it's great this is a native australian s'mores
34:45it's going to be very quick with me
34:58it's a celebration well done absolutely fantastic
35:04this is very special at first you might think it's quite sweet like the swiss mine but the balance
35:16with the spice it is very smart well done thank you thank you thanks i think the big win for you here
35:23is that all of those elements go really really well together but when the sort of bitterness of that
35:29chocolate sauce comes together with the softness and plainness of the meringue with the spice of that
35:34soil it's just so great i loved all those australian flavors they were actually very
35:42warming i think you've definitely taking a dessert game up a notch so well done thank you guys
35:47thanks this is absolutely a contentment for top dish
35:54jimmy we'd love to taste your dish come on jimmy i've made you quarter these are taiwanese dumplings
36:05jimmy pretty bold move making dumplings for the dumpling queen
36:09i know jimmy whenever i bite into a dumpling i always test to see if the filling is already
36:17balanced and yours really was it was really really tasty so i really enjoyed it
36:22challenge i've done ginger noodles with chicken wings and a bang bang sauce oh yeah it's the sauce
36:28for me love it sarah leftover chicken curry with nae parotte the flavor was amazing it's just the type
36:37of curry that i just would keep going back forward thank you this is a mumbai frankie so there's a
36:45masala the chuck masala was beautiful zingy like bright and delicious thank you here we go sir
36:56oh like proper smash oh i thought you meant like you get smashed yeah so slosh and smash
37:06is the shrunk and patty which is kind of like our version of an empanada and i've done a pork
37:10minced version of it with potatoes through it and all the sauces are in complement to
37:16sometimes kind of like make it craveable fireworks in that mouthful and it was a big mouthful
37:23but it's just you straight off the bat with your control of flavor and balance and different textures
37:31i could totally come to kick ons with you get there and get a sav i want my slosh smash thing um
37:38and then that'd come out and it is just delicious thank you thank you
37:45this is fantastic
37:47next up the panda
37:58i'm so scared right now because i actually don't know if my chicken is perfect
38:09i'm just praying to all the master chef lords right now that it's cooked to perfection
38:17um
38:28um tell us what is your dish please so this is aslam butter chicken it is like total deli street food
38:34you'd find this at 12am it's not your typical butter chicken because it's literally butter and chicken
38:47so
39:04well depender
39:07i love it
39:09it is
39:10it is delicious you get so much out of the bread and the chicken even down to the onions your chutney
39:19everything together when you eat when you have that bite is unbelievable thank you
39:25you just don't expect how much flavor is in that chicken it really actually shocked me
39:32and that smoke is doing so much of that work for carrying that really minimal spice work through
39:41it's really really exciting it's exactly what i would go for if i was like stumbling through deli
39:46at 12am like i'd just be sniffing like because i could smell that a mile away i'd just be following
39:52my nose i really really love it
40:05get your snacks out
40:08so crepes and spreads
40:10so it's differently made than the usual french crepes the perfect mouthful for me was a big
40:21lump of that cream with a huge spoonful of your hazelnut spread wrapped up in this thin
40:27of the pliable poluchenke really really really delicious you're up next roe i've made a peanut
40:35butter and chocolate mousse with a popcorn ice cream i just thought of what i would always have in
40:41the house chocolate popcorn and ice cream your little biscuit it is just perfect the popcorn are great
40:49too and i like the way they all stuck together so we have a jalapeno poppa dip with some crispy potato
40:56skin oh hello gotcha the potato skins are boss like they're so good i think they're the best potato
41:06skins i've ever had next up audra
41:16oh gorgeous presentation hello hello very very pretty
41:23okay okay all draw for your first individual cook in the kitchen what are you made i call this the
41:30magic to a happy marriage
41:35so it's when a half indian woman a very clever one yeah he's a half japanese man a very clever one
41:42not very clever one and it looks so much like a taco yak yeah yeah but it's fully south indian on the inside
41:50looks pretty happy guy yeah
42:20i was so worried when i tried that because there is so much going on my sweet sour cooling
42:50chili mustard seeds and then it's like you've crammed as many aromats as you possibly could
42:55inside of that and then just that beautiful nugget of prawn it just provides this beautiful sweetness
43:02the fact that you haven't cooked that before is scary amazing wow what's really special about food is
43:10when you can draw from experience in different cultures and transform that into your own story
43:16so in creating this dish today it is not just uniquely you but all the pieces that have made
43:24you you up until this point thank you it's super special it's absolutely one of the top dishes today
43:31i've been so blessed i've cooked for the most incredible people over the last
43:44the last 13 years and oh my god i said i was not gonna do this oh you're making me cry
43:51you know i love these guys i know we've only just met but everyone's up here cooking
44:09their heart out and what's so special to them and what's so delicious to them all sorts of cuisine
44:16and i'm just grateful to be around everyone and this is so special to be back here
44:21it's a privilege for me to be able to taste your food you're amazing thank you
44:37oh my god
44:45jimmy hey jimmy
44:52i feel like we stopped the class a bit early like thank you i'll take the last bit
44:56so jimmy tell us what is your dish classic bilbao tortilla patatas little saffron emulsion and then uh
45:08some mussels and escobesh
45:30welcome i'll say welcome because it's food like this that takes you deep in the competition
45:39the tortilla is perfect mate and that ain't easy you know it's not easy it would have taken you a
45:44long time to be able to perfect that and you have right there this is a winning dish
45:51this is perfect wine bar food it's really succinct sophisticated potatoes beautiful tender all the
45:57way through yeah and oh the mussels were delicious it was just such a lovely hit of acidity to just
46:04cut through all that richness beautiful well done jimmy let's go
46:16i have a not so dirty kebab i went oyster mushrooms i went sunflower the mushrooms you manage those so
46:25beautifully you've maintained that beautiful smokiness and i'm a carb monster i thought the
46:30bread was sublime i couldn't get enough of it declin this is my fully tabouli shish kebabs
46:40fully tabouli sick shish kebabs and he's back he's back can you say that please it's called a fully
46:46sick tabouli
46:49fully a fully well sick tabouli a fully sick tabouli yeah baby
46:56clean breads tick fully sick tabouli tick declin's your name if only cooking shish kebabs was your
47:03game because they're a little bit under
47:04this is my mixed kebab
47:15that is like a step up from anything that you get in you know a kebab shop for sure
47:22but i got a bloody lamb bone what's that what's your last name
47:27bone i'm sorry about that okay next up laura
47:41a little baby dessert you love little bowls i do wow speckled okay what do you got
47:48vegemite on toast
47:57so it's a salted malt vegemite ice cream so it's not just like the scream in your face
48:03vegemite flavor so it's like a little bit salty then you've got the brown butter ice cream underneath
48:07that and then that's sitting on the toast which is like a caramelized bread crumb i'm pretty keen to
48:14know what the frenchman thinks of vegemite do you like vegemite have you tried it no never obviously not
48:29it's wonderful
48:54for every technicality the crunch the sweet the saltiness everything is just sublime and i think
49:04you are afraid it's like very intelligent cooking the umami that the vegemite gave to the dish was so
49:13beguiling like you know it has that slight yum-yuck effect where you want to go back for more it's
49:17more-ish because you want to keep testing whether you did love it and you do and then are you do you
49:21your bowl is too small there's so much left back there i promise
49:28very rarely does a dessert come up that balances sweet salty savory and umami that's very unique
49:36and you pack so much complexity into those three elements that it's just like how is the three
49:42things in this bowl thank you so much thank you laura thank you very much thank you thank you
49:50for a spot on the game for tomorrow and on gordon ramsay's menu we want to know frills all thrills kind of food
50:12the same names step forward dash
50:25audra
50:26audra
50:33dapina
50:41sav
50:42Laura
50:49Now, there can only be one winner
51:05So we've singled out the dish that managed to curb our cravings and completely satisfy us
51:11It was ridiculously tasty and it taught us all something very important
51:18The key to winning immunity is also
51:25The key to a happy marriage, Audrey did it!
51:41You must be absolutely delighted
51:48Your dish is going to be on Gordon Ramsay's menu in London in his brand new restaurant
51:56Well done
52:03Thank you
52:04Thank you so much
52:05Alder, you may be safe but come Sunday the rest of you are headed into the first elimination
52:11of this competition
52:12So go home, rest up and get ready to fight for your spot
52:18Good night
52:19Good luck
52:20Sunday night on MasterChef Australia
52:30It's been the best time of my life
52:33I really can't believe it
52:34An amazing experience to be able to cook for one of my heroes
52:37And their first elimination for 2025
52:40I do not want to be the first person to go home
52:44Is a tearjerker
52:46But