MasterChef Australia (2025) S17E05 Mystery Box Challenge
MasterChef Australia S17E06 >>> https://dai.ly/x9j21u2
MasterChef Australia S17E06 >>> https://dai.ly/x9j21u2
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00:00Oh, they say blocks!
00:25Yes!
00:26Oh, wow!
00:28You know what?
00:29I love mystery boxes.
00:31I feel like it's such a great way to showcase creativity, so I'm really keen to see what
00:38we do today.
00:39Oh, look, there's pictures up there.
00:40Oh, look at all the pictures.
00:41Oh, what's that?
00:42Oh, my God.
00:43Oh, that was my pressure test.
00:44Was it?
00:45Oh, no.
00:46What's up there?
00:47It's Peter Gilmore.
00:48It's Peter Gilmore.
00:49Oh, no.
00:50Oh, no.
00:51What's up there?
00:52It's Peter Gilmore.
00:53It's Peter Gilmore.
00:54Oh, no.
00:55Stop it.
00:56They're all Peter Gilmore.
00:57Is that the Snow Egg one?
00:58Yeah.
00:59Oh, no.
01:00Oh, no.
01:01Oh, no.
01:02As I walk in, I notice some epic dishes, and then there's a last one on the end that catches
01:14my eye.
01:15No, no, no.
01:16PTSD.
01:17As I look up at these images, I already know it's Peter Gilmore, and that's the dish
01:23that sent me home last time, so I'm freaking out now.
01:26Like, I need to control my emotions, because my heart is pumping.
01:30Oh, look at these.
01:31God, I just can't deal with this.
01:36Oh, the look on your faces.
01:42Priceless.
01:43Callum, I don't know how to say this, but that dish right there, that's what was between
01:54you and lifting the trophy.
01:56How's that?
01:57Yeah.
01:58I'd kind of like to say I'm haunted by it, but actually, it's such a bloody delicious
02:03dish that it's hard to be mad at it.
02:05Oh, that's so you.
02:06Good answer.
02:08Laura, does that chocolate ethereal look familiar?
02:12So much chocolate trauma, it's not funny.
02:15Oh, my God.
02:16It did cost you the grand finale.
02:18It did.
02:19Yes.
02:20Leo, which one are you?
02:21Iron off.
02:22Huh?
02:23I saw it as soon as I came in, that damn squid.
02:25Squid and golden pippies.
02:27I think I can still see you trying to get the membrane off that squid.
02:31Yeah, so can I, mate.
02:32So can I.
02:34Right, you've all seen these dishes before.
02:37Made by culinary great Peter Gilmore.
02:40These have gone down in history as some of the most legendary pressure tests of all time.
02:49And that's what this week is all about.
02:52Welcome to Legends Week.
02:53Oh, my God.
02:54We're going to have someone every day.
02:55We are packing every day with star power.
03:08Are we kicking it off?
03:10With the first mystery box of the competition.
03:15Set by one of the most celebrated legends of all.
03:20You already know his name.
03:22You already know his dishes.
03:25He's the executive chef of two of Australia's best restaurants.
03:29Please welcome the one, the only, Peter Gilmore!
03:40Peter Gilmore has to be in the conversation of not only Australia's best chef right now,
03:44but possibly our best chef ever.
03:46Like, this guy is a god among chefs.
03:48Hi, Chef.
03:50Excellent.
03:56Welcome back, Peter.
03:57How are you?
03:58I'm really good.
03:59Thank you, Pete.
04:00How many times has it been?
04:01Oh, gee.
04:02I mean, I think I've done an episode almost every year.
04:05That's a lot.
04:06Amazing.
04:07There's a full menu, like, up on the wall.
04:11What do you think it is that makes dishes like the Snow Egg and the Golden Crackle actually
04:17legendary?
04:18Sometimes a dish just has this special essence about it.
04:21I like the Snow Egg.
04:22I think it captured a lot of people's imaginations when you cracked it open.
04:26You know, sometimes it just really comes together.
04:31Right.
04:32So these are obviously all of Pete's most illustrious dishes.
04:36And today, they make up one legendary box.
04:45Under this little box here is ingredients that are featured in one or actually many of the dishes.
04:51Peter, should we put them out of their misery?
04:54Yes.
04:55Let's do that.
04:58Ooh.
04:59Well, look, there's lots of choice here.
05:09I mean, you could go sweet.
05:12We have some gorgeous vanilla.
05:14We have one of my favourite, all rosso sherry.
05:18We've got some beautiful prunes.
05:21Incredible cherries.
05:23One of my favourite, dark chocolates.
05:26And then, of course, with the savoury, you've got a beautiful free-range chicken.
05:31You've got some baby squid.
05:32Some beautiful leeks.
05:34Some citrus.
05:35Lemon.
05:36You've got some kombu.
05:37And you've got an eggplant.
05:39So, at the front here, you've also got some kochujang, which is like a fermented Korean chilli paste.
05:46So, there's so many different directions you can go, and I'll be really keen to see how you use these ingredients.
05:56We're giving you 75 minutes.
06:00You can cook anything you like, but you must use at least one of Peter's legendary ingredients.
06:05Pantry and garden are closed, but you can use the staple ingredients under your bench.
06:13The bottom three dishes will send their makers into the first pressure test of the competition alongside Sarah.
06:20Where someone will be going home.
06:26Peter, would you like to send them off?
06:28Absolutely.
06:30Guess what, guys?
06:32Your time starts now.
06:35Oh, la la.
06:41Oh.
06:46Is that my bench?
06:47No.
06:49Seeing Peter Gilmore walk through the doors.
06:50I mean, he is like literally Australian royalty in the hospitality world.
06:54I have admired him for many years, and I think this is like redemption laws time.
06:58It's time to show him that he can't shatter my dreams again.
07:02When he walks into a room, it's usually everyone's scared.
07:07So it's actually good to have him early in the competition, not later where he comes with a bag full of tricks.
07:12So a good cook today, I reckon.
07:14I just need to put up a good dish today and not come last.
07:22This week's Legends Week.
07:23And so for me, I really want this dish to be legendary, hopefully get off on a good start.
07:27I think Peter's such an interesting guy.
07:30He's so decorated and has won so many awards, but he's so humble and so knowledgeable.
07:35I can't help but use Peter as inspiration for this cook today.
07:38I actually want to use the Snow Egg specifically as the concept for my dish.
07:41Callum.
07:42Hello.
07:43It's been a while.
07:44How are you, Chef?
07:45Nice to see you.
07:46Do you recognise him?
07:47Well, you've got a little bit older and so have I.
07:50Yeah.
07:51Season 2, and the famous Snow Egg, you were the first to cook it with Adam.
07:55Yeah.
07:56I really remember both of them and they were sort of almost a little bit like deers in the headlights.
08:00You know, like, what am I going to have to cook here?
08:03Yeah.
08:04Yeah.
08:05Guava and custard apple Snow Egg.
08:12I think what I really like about the Snow Egg is, whilst it's beautiful to look at, it's kind of, it was that moment of, like, actually going, what the heck is inside this thing?
08:18And smashing into it with a spoon and actually kind of going, oh, wow.
08:21Oh, jeez.
08:24Oh, we're in so much trouble.
08:27It's probably the first time I've not just, like, cooked a dish like that but actually eaten a three hat dessert.
08:33Wow.
08:37Like, whilst I didn't win, it was still, like, a life-changing moment for me, I think.
08:43And how about today? What are you cooking today?
08:45Um, well, I thought I'd better do a dessert because, you know, if we're being inspired by yourself, Peter, and all the beautiful dishes here.
08:51So, sherry and cherry.
08:52So, I've got a, um, uh, like an olive oil, lemon and prune papa and a cherry and cherry granita.
08:59Beautiful.
09:00Um, gonna make, like, a little kind of sugar twill thing.
09:02There's gonna be a little kind of crack moment getting into the dessert.
09:04Hang on, this is sounding a little bit light and snowy.
09:07Yeah, well, that's, is that not the idea of today?
09:09It's an homage.
09:10It also sounds like you've set the exact bar for yourself and what we need to look for.
09:14It's the crack moment.
09:15Hmm, probably shouldn't have said that.
09:17Too late now.
09:18Yeah.
09:19Oh, I'm sure it's gonna be good.
09:20This is gonna be tough.
09:21I've promised the judges a crack moment, so I need to make sure it's perfect.
09:25You know, this is such a beautiful box.
09:30For me, I reckon today I'd go savoury and I think I'd go Asian because there's the lemons,
09:36there's the kombu and the gochujang.
09:39Yeah.
09:40It's a very generous box, but that could also be the trip hazard.
09:44Yeah.
09:45You know, because you don't want to put too many of these ingredients together.
09:48Jean-Christophe, what are you?
09:49I could see you iron off some things there.
09:51I'll go for the vanilla, the chicken and the bitter chocolate.
09:54Mmm.
09:55That's my first thing.
09:56It's the fact that the mariage is unstoppable.
10:00I'm gonna do some raw squid noodles, so little baby squid noodles with a smoked chicken kombu
10:09and spring onion broth.
10:10And the whole idea is that you pour that beautiful broth over the raw noodles and that's just
10:15gonna gently cook it through.
10:16And I'm gonna snack on the chocolate.
10:18That's my, like, power to get me through.
10:23I'm doing a squid fettuccine with a butter emulsion and a few little options for garnishes
10:30I'm still thinking about.
10:31I just want to try to use everything because that's the temptation.
10:41Calling it textures of squid, which is celebrating the one thing.
10:45I've got a pickled squid, a squid noodle, a squid that I want to fry like a crispy style.
10:51I want to do something gentle and delicate.
10:54That's PG.
10:55You know?
10:56Peter Gilmoury.
11:01No desserts.
11:02No desserts today.
11:03Mmm.
11:04We're good.
11:05By returning to MasterChef, I want to push myself as far as I can go.
11:09And mystery boxes are such a great way to show your creativity.
11:14And today, that's what I'm gonna do.
11:17Sash Vader.
11:18Hello.
11:19Yes.
11:20What is happening?
11:21No desserts here today.
11:22What?
11:23Oh!
11:24Yeah, I'm doing a savoury dish today.
11:26It is a cherry glazed smash cock with a smokey eggplant dip and a prune and cherry jam.
11:33I would not have picked this for you.
11:35I just thought you would go sweet because that's your strength.
11:38Yes, that's my strength.
11:39Yeah.
11:40But I think obviously it's not an elimination today.
11:42Yes, I don't want to be in the bottom three.
11:43Yeah.
11:44I think it's a sweet cook.
11:45It's a sweet cook.
11:46Yeah.
11:47I really do want to prove myself like that I can't.
11:50You want to show that you're more than a tart shell and what's inside.
11:53100%.
11:54But I have to say, just watch it because you're using a lot.
11:59Yeah.
12:00You're using just about everything in the box.
12:01Just about everything that's not sweet.
12:02Yeah.
12:03And I know it feels like they go together.
12:06Yeah.
12:07But leave yourself time to edit at the end.
12:09100%.
12:10But I'm starting to second guess myself already.
12:13Whether or not this was the best route to go down.
12:16There's a lot to do.
12:17But I have to stick to my guns.
12:20I think if I can pull this dish off, it's definitely going to show that I can cook savoury.
12:24And I think it could be a winning dish.
12:34Righty-o.
12:35Sweet.
12:41Those little baby squid are staring at me, scaring me.
12:46I either use them, and get those demons off my back from that last cook,
12:51or I don't use them, and they're still screaming at me.
12:55We definitely have unfinished business.
13:04Last time Peter Gilmore set a pressure test, which had a squid in,
13:07For the life of me, peel the membrane off the squid.
13:12It got the better of me.
13:15Yeah, I'm telling you right now,
13:17if you don't get out of this headspace, you'll go home.
13:24That cook really rattled my feathers.
13:27I went home, I was devastated, I bought about 20 squid
13:31and I peeled all those membranes off.
13:33I just was a madman trying to do it.
13:34I've grown in the last two years
13:37and I want to prove to Peter Gilmore that I can do it.
13:43Theo's got squid trauma.
13:45Oh, God.
13:46You can't be doing squid, can you?
13:50Let's see, let's see, let's see.
13:53Theo, how's it going?
13:54Yeah.
13:55Tell me you're not doing squid, are you?
13:57I am doing a bit of squid, yes.
13:59Well, you're afraid.
14:00I had to be. I had to do it.
14:01I'll actually be making squid fritter.
14:03So what it is, is a fried chew pastry
14:06with some squid and some burnt leeks.
14:08Bundle it all into one and see how it comes out.
14:11I think it's really good that you're sort of facing your demon there
14:14and doing squid.
14:16Why not face things head on, right?
14:19This is the definition of me backing myself.
14:22I'm doing squid again
14:23and I'm doing a dish that I've never done before.
14:27I'm back to win.
14:28Oh, this will be fun.
14:33Gotta love it.
14:34How are they looking?
14:46Yeah, I'm just trying to remember all of them.
14:50Yeah, there are a lot.
14:51Yeah, there are a lot.
14:52Do you have one that's, like, especially close to your heart?
14:56A lot of them are really special, I guess.
14:58You can't have favourite children.
14:59Yeah, exactly.
15:03All right, guys, that's 15 minutes down and 60 to go!
15:11Woo-hoo!
15:12Fun flies when you're having fun.
15:16Peter Gilmour is in the house.
15:19Look at those pictures on the gantry.
15:21Like, there is not a single dish
15:24that's not screaming refinement in class.
15:27So I want to give Peter Gilmour
15:31something that is sophisticated and elegant.
15:34Refined.
15:35Sassy like me, you know?
15:37Today I am using chocolate, vanilla, cherries and lemons
15:40and I am trying to do a little take on black forest.
15:45Those flavours are inspiring my dish,
15:48so I'll be doing a chocolate cremeau, a cherry jam,
15:52pickled cherries and vanilla ice cream.
15:56From my previous mystery boxes,
15:58normally I feel the need to use all of the ingredients in the box.
16:02So part of me is like,
16:04well, I need a sponge, I need a crumb, I need something else.
16:07But today, I'm channelling minimalist fruit.
16:12I hope this dish is legendary.
16:13I do not want to cook in the pressure test tomorrow.
16:16For sure.
16:17I need the scale, is that all right?
16:20Yeah, yeah, no, I'm done with them.
16:21Done, all done.
16:21Oh, thanks.
16:22Thank you, no, thank you.
16:24So from the mystery box, I'm going to be using the lemons.
16:26I'm going to be using the gotcha jam.
16:28The choux pastry's in the oven.
16:29It's the vessel that's going to hold everything together.
16:32So that's one thing done.
16:33The next thing is the gotcha jam ice cream.
16:36I'm making gotcha jam ice cream choux buns today with a gotcha jam ice cream, a lemon curd, and a gotcha jam caramel.
16:49So gotcha jam is a Korean chili paste.
16:52You can use it in marinades, in your curries, stir fries.
16:55But I'm going to try and incorporate this into a dessert today.
17:00How are you doing?
17:01I'm okay.
17:01I'm on to the ice cream now.
17:02I'm just getting the temp and then going to mix in the gotcha jam.
17:06Should I turn the heat down, maybe?
17:09It's your choice.
17:10You don't want to go big thing.
17:12Good luck to you, yeah?
17:13Yes, thank you.
17:15Oh, he's so sweet.
17:17The key to nailing this dish is going to be balancing those flavors because you've got gotcha jam, which is so strong.
17:26I do want the judges to actually feel it because otherwise there's no point of using it if it's, like, subtle, if you know what I mean.
17:34Oh, my God, that's ice cream spasso.
17:36You're going savoury or sweet?
17:44Sweet, baby.
17:45Woo!
17:49This is Black Forest, Black Forest, Black Forest, Black Forest.
17:51And then we'll be there.
17:52And then we'll be there.
17:58That is one of the best desserts we've ever had.
18:0313 years ago was the last time I was in this kitchen.
18:06You're a brilliant cook.
18:08You're an absolute dynamo.
18:11And that's when I decided that food was where I wanted to be.
18:17And so now I run a catering business in Sydney.
18:22And this year we've created a six-part television series called Eat Room Relish in Sarawak, Malaysia.
18:32So today I'm going to go sweet.
18:34I'm going to do a chocolate hurricane Swiss roll with a chiffon.
18:41Chiffon cakes are a really popular style of cakes in Singapore that my mum made for me as birthday cakes from when I was this high.
18:49They are a big part of what made me a very happy kid.
18:55So the chiffon cake is going to be pretty light and sweet, mixed through with some melted chocolate.
19:01I'm going to do a marble dupe.
19:02And I want to do a roll that is generous and flavoursome.
19:08And I'm going to pair it with Oloroso and vanilla prunes.
19:13It will be tangy, zesty, so there's a refreshing element to it.
19:17This is the first time I'm cooking prunes in a wok.
19:22Don't you love that?
19:23I'm doing a sponge.
19:25This is a chiffon sponge.
19:26I love it.
19:27I'm going to whip cream with a little bit of chocolate, melted chocolate through it.
19:32It's a little bit of, like, forest-ish.
19:35Yes.
19:35Yeah.
19:35Ooh.
19:36This is the thing with great minds think alike, is that, you know, you've got to think about how yours is going to stand out.
19:49I have set myself a big challenge today.
19:51It's got to hit the spot.
19:53Come on, baby.
19:57We want legend statisticians and you've only got 40 minutes to go.
20:0240 minutes!
20:03Yeah!
20:06I can't.
20:11I feel like my five-year-old daughter trying to, like, use how to figure out how to use scissors and crayons.
20:15I'm trying to cut a circle out of this thing.
20:17It's the best circular one yet.
20:19The dish I'm going to make today is a Peter Gilmore-inspired dessert.
20:23Cherry and sherry.
20:24Today, I want to have some fun.
20:26I think, for me, the really cool thing about the snow egg was that it looks beautiful, but you also get that moment where you get to smash into it.
20:32And so I'm going to make a little kind of sugar disc that I can kind of put on top of the dessert to kind of disguise it a little bit.
20:38If I was going to make this dish normally, I'd probably use, like, a malto sugar that allows you to get an impossibly fine finish.
20:46But being a mystery box, you get what you get and you don't get upset.
20:49So I've just got regulation sugar to use here.
20:51So I've got to kind of finesse it and work it a bit harder to try and make sure I can make it as delicate as I possibly can.
20:57They're going to be delicate, but that's kind of Peter Gilmore's style, right?
21:01Delicate and lovely.
21:02That's the plan.
21:04If it's too thick, it's really, like, unpleasant to eat.
21:06It's like eating a piece of sugary glass.
21:08It's going to cut your mouth open.
21:09Not a good time.
21:10So I'm going to set it and blitz it to a really fine powder.
21:15And then dust it really delicately over a baking tray so I get a really, really fine layer of sugar.
21:21There's a lot riding on this sugar twill.
21:23I need to get that kind of glass-like shatter when you smash into it.
21:31Um, wonderful.
21:33I'm feeling pretty good.
21:35My ice cream's churning away.
21:37I'm focusing on this caramel because I want to actually infuse a little bit of gochujang in the caramel as well.
21:46Depender.
21:47Hello.
21:48Hey, how you going?
21:49Good, thanks.
21:50So lovely to meet you.
21:51Nice to meet you too.
21:52Wow.
21:52What are you making today?
21:53So I'm doing an ice cream shoe bun.
21:55Right.
21:56So I'm doing a gochujang ice cream.
21:57Wow, okay.
21:58Yeah.
22:00Well, look, I think it's very brave.
22:02It's very brave.
22:03Very brave.
22:03A very powerful flavour.
22:05Very powerful.
22:05That's right.
22:06That's right.
22:06And it's either going to be sensational or it's not.
22:12Peter, would you ever make a gochujang ice cream?
22:14Is that something you've done?
22:15I don't know that I would, to be honest.
22:19Yeah, I'm not sure that I would.
22:22I mean, we've got this three-headed chef and he is so weirded out by this idea.
22:27It's written all over his face.
22:28To be honest, I think you'd have to be a bit of a genius with flavours to pull that off.
22:32Right.
22:35That is a high bar.
22:50That's better.
22:53Whoa, decky!
22:54Careful, nearly had my eyebrows over it.
22:58Beautiful.
23:00Oh, damn.
23:01Andres.
23:04It is smelling good in here and I think that is a direct symptom of your wonderful ingredients
23:10in that mystery box.
23:12Callum is actually doing a homage to the snow egg.
23:15Sucker for punishment.
23:17Look, I don't think it's going to be the snow egg.
23:20No, nothing is, to be clear.
23:22My little concern is Rue, Black Forest regato.
23:27How can she make it more than what we expect?
23:30Yes, I totally agree.
23:32How's this though?
23:33Speaking of dessert, we have gotchuchang dessert in the house today.
23:36Yeah, I don't know about you, but I've never used gotchuchang dessert.
23:39Excited and worried for Dash because he's going out on a limp.
23:44He's using a lot of the mystery box.
23:46I'm really keen to see the, the cuisson on his chook.
23:49Chicken, yeah.
23:50I need to finish slicing my squid noodles here, finish seasoning my broth.
23:59The time always gets away from me in this kitchen.
24:02I love the way you draw your pasta.
24:15Thank you, chef.
24:16Pastas rolled out.
24:16I'm just giving it a bit of a dry before I cut it into strips for the fettuccine.
24:21Should be okay, I hope.
24:21Oh my God, this is taking time.
24:28So I'm doing the textures of squid because I want to really honour this one ingredient
24:34and do a few different things with it.
24:36But actually, I'm finding it really difficult.
24:38These squid are really small.
24:40I'm going to try giving the tentacles a little bit of a fry.
24:43That's still an experiment.
24:45How much of the decision making around cooking today is just about avoiding the pressure test?
24:50Honestly, it is back to win, so it's not just about avoiding the pressure test.
24:54I actually do want to do a good job today.
24:56Unless you've still got your eyebrows.
24:58Dust.
25:00I do actually want to give you something different.
25:02You, chef, you have these beautiful, delicate dishes and it's kind of what I want to achieve
25:06as well.
25:07We just have that clean look.
25:08Yeah, well, I'm looking forward to seeing how it comes out, but it's all going to be
25:11about the execution.
25:15Today, I'm cooking squid fritters.
25:18My leeks are looking great.
25:19The outside is beautifully charred.
25:21The inside is still creamy.
25:23And then there's going to be the squid.
25:25They both go in my choux pastry.
25:27I need to think positively today.
25:29I need to think about why I'm here.
25:31I need to remember that I'm a good cook.
25:34Make sure that I'm on my air game.
25:38This dish, it's a big part of who I am, a big part of my upbringing.
25:46I'm a cherry girl.
25:48I'm making a marble chiffon Swiss roll.
25:50Hopefully.
25:51It's super nice, moist and delicious.
25:56This is when it gets tricky.
25:58You've got to roll it while it's still warm so it doesn't crack.
26:02It's really nice.
26:04OK.
26:05Here we go.
26:07She rolling now?
26:08Yeah, yeah, yeah.
26:09You need to roll it before you put anything in it.
26:11I need this to actually, don't need that.
26:15Order, what's going on?
26:17I'm just going to roll it.
26:20I'm rolling my cake.
26:22It's so tense at the moment because this is so important.
26:26if i roll this cake and it cracks it's game over and i won't know this until the very end
26:35all right that's going to go into the fridge for a bit you've also got to make sure that
26:40it cools in time to actually add the cream mixture on the inside
26:45i am praying to the gods of all gods that this cake turns out great
26:49time to get a move on gang because you've only got 10 minutes to go
27:11i want to show that i can cook a savory dish but getting through all these steps it's just
27:16such a slow process and i am a little bit behind ideally i would have put my chicken on earlier
27:27and i'm starting to get a little bit anxious that this chicken might not cook all the way through
27:34i'm flipping it both sides to get heat coming in
27:38i can hear that sizzle which means it's at a really good temperature
27:42but i wish i could have more time you serve raw chicken in this kitchen you're in the bottom
27:50you're into virus fresh test it's going to come down to the wire
27:56less than 10 minutes to go i need to fry now because i've got no time
28:09the squid's going in raw i think one of the hardest things to do is to cook squid perfectly and also
28:15when it's inside a dough you don't really know if you've cooked it properly until it's done so this is a
28:20big risk this is my one chance at redemption with this squid and i cannot overcook it i can't undercook it
28:33i need to make sure that there's a crisp outside the inside is light and airy
28:41my heart is pounding if i go into a pressure test because of it i'm going to hate squid for
28:45the rest of my life i'm not watching spongebob squarepants ever again we're giving you legendary
28:52ingredients we want to see legendary dishes five minutes to go
29:03oh sweet it's looking good i'm doing a gotcha jung ice cream shoe bun i can't believe
29:08i'm doing this far out i'm actually so happy with the sweet notes and the spiciness of the ice cream
29:18along with the bitterness from the caramel oh my god yum it's all balanced and it all sings together
29:24oh wow and i hope peter gilmore can appreciate that okay we're good i'm making the dessert inspired by
29:33black forest my cream oil set i have my cherry jam and then i have my ice cream i really wanted this
29:43dish to look refined oh let me let me stop that i am a little bit worried this dish is quite simple
29:51a simple dish requires perfect execution of every element and hopefully i pull it off
29:57i'm looking at the chiffon cake and there's no cracks hallelujah now i've got to think about how
30:05am i going to plate this oh my god does this fit ah i just want everybody to fall in love with it
30:14time to get it on the plate one minute to go
30:20i'm really happy with how this dessert is looking i'm going to get that beautiful olive oil parfait
30:25into my bowl i'm going to add that cherry and sherry granita my cherries have been soaked in that
30:30sherry the sherry syrup oh my goodness that's cherry and sherry too many times there's a lot of cherries
30:35and sherries and i'm going to cover it with that beautiful little sugar twill it's looking fantastic
30:40i actually can't wait to smash into it myself we want legendary dishes in ten nine eight seven six
30:50five four three two one
31:05that was insane i have possibly made the tiniest dish i have ever made in this competition
31:11i've literally committed to the squid i don't know how it's going to be received
31:16i'm happy that i did a savory today and i got what i wanted onto the plate there's enough sweetness
31:23smokiness bitterness from the char i'm happy that i pushed myself out of dessert game and i went savory
31:29i just have to pray that this is cooked properly
31:37all right team peter gilmore gave you some amazing ingredients let's hope it resulted in some amazing
31:43dishes okay callum please i feel so proud of this snow egg inspired dessert but it all comes down to
31:55that moment for the judges where they smash into it hopefully it works
32:02callum tell us what is your dish cherry sherry and olive oil very mysterious it's the idea
32:08so it's a prune and olive oil and lemon parfait cherries in a cherry syrup and a cherry granita
32:14can you do something cracking please yeah absolutely
32:25hey wow that actually worked really well
32:31yes callum that is exactly what you promised
32:38i love the theatricality well done mate thank you
32:57i think back in the day when you did the snow egg we actually caramelized maltose
33:03which gives you probably a slightly thinner crisper shell but the fact that you only had sugar to work
33:10with today i think you've done really well i love the flavors that are going on below really good in the
33:17cherries you've managed to get the cherry stone flavor that almond flavor i really like the fact that
33:24there's that sort of armorito sort of thing going on as well a dessert is about something that's joyous and
33:30that ticks a lot of boxes for me thank you appreciate it calum this is unbelievable it's vibrant sharp sweet fresh
33:41hmm i like you i like this feedback
33:56keep doing that thank you thank you i love you
34:00oh my gosh very cute
34:25okay so you've got to gochujang ice cream shoe bun lemon curd and a gochujang caramel okay so you
34:35double down on the gochujang yeah there's only one way to do gochujang well look you've taken quite a big
34:41risk i'm really really keen to see how it tastes
34:57it's a pinda
35:09you know what you've pulled it off
35:12actually it's really delicious i really like it thank you there's an element in
35:26gochujang that is sweet under all that heat and the fact that you've handled it really carefully
35:32and you've added caramel you've emphasized that sweetness and you've got this hot and then you've
35:39got the cold through the ice cream it's actually really good thank you it means a lot well done
35:46thank you to pinda i really really enjoyed it when you taste that caramel it's literally not sweet
35:55the bitterness just balances everything really really clever well done
36:01nice nice you're up we call it fifa and we put inside anything you can imagine today the chair is
36:18got my eye classic dishes are classic for a reason and when you nail them which you have
36:23oh they're a very very nice thing to eat brienne egg noodles with some fried squid and a thick gochujang
36:35sauce your noodles are amazing they cling on to the sauce there is like so much going on in there
36:43there's so much flavor that is your superpower in this kitchen building flavor
36:48that breast is cooked so well and that's very very hard to do love the smoky eggplant just keep
37:01refining keep pushing yourself thanks laura squid noodles spring onions pokes in kombu stock i think
37:08you've done a wonderful job on the textures with all those little ribbons of spring onion and the squid
37:14as well it almost squeaks good job thank you steph pepper pad and a sherry cherry
37:23i love the chewiness of of the pad and i think with the pepper you actually got the balance right
37:29thanks peter theo come on down
37:37oh my god there's a lot of deja vu going on right now
37:41ah we meet again we meet again we meet again i want redemption from that last cook with peter
37:48gilmore i want to blow his socks off today
38:02which fan favorite will lift the masterchef trophy watch every mouth-watering episode on 10 play
38:11ah we meet again we meet again we meet again and what have you made for us burnt leek and squid fritters
38:26and quajujang mayo that's quite the ideal finger food i think so yeah yeah
38:38so theo you said that these were like a shoe pastry on a deep fryer yeah that's pretty much where my
38:57my head was that and you think it worked yeah i think so
39:07because it did
39:14they are like the lightest fluffiest most unexpected texture for something that's like a fritter
39:24you get little pops of squid you do i was like i'm never gonna find a squid in this i did oh my god
39:31so good with a beer perfect okay thank you theo i think you and squid are friends again
39:37good job
39:57thank you righto jamie you're up
40:01charcoal chicken gotcha jang and oloroso
40:04it actually has a lot of complexity and together with those really sweet leeks the whole thing is
40:09just roasty toasty supple deliciousness so thank you thank you very much
40:14another so we've got cherry sherry chocolate and caramel you have a lot going on there i find the overall
40:22dessert it's just too impactful for me way too sweet but i think with just a little bit more
40:29refinement it would be great thanks peter thank you ben we'd like to taste your dish next baby
40:35squid fettuccine with a kombu lemon and sherry emulsion the pasta i don't think it's got enough
40:42structure into it and then i actually would have gone a thinner shaped pasta only because
40:48the sauce hasn't got like loads and loads of flavor sure next dish is subs it's textures of a squid a
40:56pickled squid a little squid noodle and tempura with the squid tentacles a gochujang and leek top oil
41:05and a rosso sherry and chicken broth sorry about the tiny portions i know we're gonna have trouble
41:13dividing that into five let me tell you man yeah
41:36sad i completely understand how you want to show technique with that single ingredient
41:43but you haven't done it because we can't try all of those bits i was trying really hard to make
41:51sure that all my fellow judges could get a bite i got those little bits of pickle in there
41:57and your oil is actually really beautiful but it's it's just too small
42:02thanks thanks thank you thank you next up
42:17well taste roo's dish
42:18wow that's pretty i've done the flavors of black forest so a chocolate cremeau with a cherry jam
42:38pickled cherries and a vanilla ice cream
42:52what you've done is exceptional thank you the sweetness content is perfect your como is lovely
43:11your ice cream is perfect your two type of cherries are meant to be on the plate
43:17if you cook savory dishes that way you are a threat i'd agree with that absolutely agree with her yeah
43:30i just think it was so well balanced like all the textures you nailed honestly and the fact that
43:35you did fresh and cooked cherries was a stroke of genius amazing this is what a modern dessert is about
43:41amazing
43:54next up audra
44:04oh my goodness it looks pretty good
44:06marble chiffon swiss roll and stewart olorosso and vanilla prunes
44:22i think the whole thing is just absolutely
44:40yum that was like yum
44:43um so many chiffons yeah they're about the texture but this one has got the right flavor
44:51the dark chocolate that goes along with that cloud-like chiffon cake
44:57it's just so comforting put me around a fire with a nice glass of sherry and give me that
45:03and i just don't think you want anything else
45:05the prunes in the sherry adding acidity just cuts through that richness so so beautiful
45:12you've got your heritage there with the chiffon but you would have never probably put prunes and
45:17chocolate with it before and you know these cross-cultural ideas when they're done well
45:23are amazing and yours is amazing
45:26let's taste your dish dash
45:48cherry glazed charcoal chicken with smoky eggplant and cherry and prune puree
45:56how did you feel when you put that dish in front of us because your body language wasn't quite
46:01dessert dashy yeah yeah a bit nervous to be honest a little bit nervous about the cook on the chicken
46:08fingers crossed that it is cooked
46:10dash chicken that is under is pretty much a shortcut to a pressure test you know that day yeah
46:29should we check it out andy
46:49how's it looking
46:50i reckon that's for all
47:03it's a shame
47:07we can taste the puree though and um it's delicious everything else is delicious
47:11except the chicken
47:15dash i'm gonna for you mate because unfortunately we can't try the main event of the plate which is the
47:20charcoal chicken
47:24yeah it's disappointing i know you'd be disappointed because
47:27there was times like this where you take a risk and hopefully you get the reward and the next cook
47:32year you got even more confidence but unfortunately that risk hasn't paid off because we can't eat the
47:37chicken yeah if i'll be getting your headspace in for a pressure test tomorrow yep
47:42i'm sorry mate thanks guys thank you sorry
47:52you're gonna have that hug back now oh mate
48:03i'm always impressed with what you guys come up with
48:05and really overall very impressed with uh the level of passion and i just wish you all the best
48:14luck in the rest of the competition thank you put your hands together for chef peter gail moore
48:28what an exciting start to a legendary week
48:31we expected good things and what we got was great
48:38rue cherries chocolate so refined you nailed it thank you
48:45Theo fluffy fritters mouth ordering mayo definitely a winning combo
48:52order from the chiffon to the candy peel are amazing
48:57the pinda
49:01gotcha jang dessert gotcha dang delicious
49:08well done everybody
49:10sorry to say today we are also looking for a bottom three to join sarah in tomorrow's elimination
49:19dash
49:19sav
49:32ben
49:36today you are just using a legend's ingredients
49:40tomorrow
49:42you'll be recreating a legend's dish
49:44and it's one hell of a masterpiece
49:52so go and get some sleep because you're gonna need it
49:59tomorrow night
50:00kirsten
50:01legends week continues with one of our favorite dessert masters
50:09this is the most technical dessert i've ever created her pressure test is so incredible
50:19stop it it's already legendary
50:24this is ridiculous
50:34this is ridiculous