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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.
12:40machen Bomb.
12:41They didn't make upễn Полzunionaction.
12:42Those little baby squids are staring at me.
12:46Scaring me.
12:47I either use them and get those demons off my back from that last cook.
12:52Or I don't use them and they're still screaming at me.
12:55We definitely have unfinished business.
12:58Oh, wow.
13:02The last time Peter Gilmore set a pressure test which had his squid in.
13:06I could not for the life of me peel the membrane off the squid
13:11It got the better of me
13:15Yeah, I'm telling you right now if you don't get out of this headspace, you'll go home
13:24That cook really rattled my feathers. I went home. I was devastated
13:29I bought about 20 squid and I peeled all those membranes off. I just was a madman trying to do it
13:34I've grown in the last two years and I want to prove to Peter Gilmore, but I can do it
13:43The O's got squid trauma
13:45Oh, God
13:47You can't be doing squid, can he?
13:50Let's see, let's see, let's see
13:52The O, how's it going? Yeah, tell me you're not doing squid are you? I am doing a bit of squid
13:59Well, you're afraid I had to do it. I'll actually be making a squid fritter
14:03So what it is is a fried chew pastry with with some squid and some burnt leeks and bundled all into one
14:09Yeah, see how it comes out. I 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?
14:18This is the definition of me backing myself. I'm doing squid again, and I'm doing a dish that I've never done before
14:25Number four
14:27I'm back to win
14:29Oh
14:31This will be fun
14:33Gotta love it
14:35How are they looking?
14:46Yeah, I'm just trying to remember all of them
14:49Yeah, 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
14:58They're kind of favourite children
14:59Yeah, exactly
15:03Alright guys, that's 15 minutes down and 60 to go
15:07Come on guys
15:12Time flies when you're having fun
15:14Peter Gilmour is in the house
15:19Look at those pictures on the gantry
15:21Like there is not a single dish that's not screaming refinement in class
15:27So I want to give Peter Gilmour something that is sophisticated and elegant
15:33Refined, sassy like me, you know
15:36Today I am using chocolate, vanilla, cherries and lemon
15:40And I am trying to do a little take on black forest
15:45Those flavours are inspiring my dish
15:47So I'll be doing a chocolate cremeaux
15:49A cherry jam, pickled 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, well I need a sponge, I need a crumb, I need something else
16:06For today, I'm channelling minimalist roux
16:11I hope this dish is legendary
16:12I do not want to cook in the pressure test tomorrow
16:15For sure
16:17I need the scale, is that alright?
16:19Yeah, yeah, no, I'm done with them
16:20Done, all done
16:21Oh, thanks
16:22Thank you, no, thank you
16:23So from the mystery box I'm going to be using the lemons
16:25I'm going to be using the gotcha jam
16:27The shoe pastry is in the oven
16:29It's the vessel that's going to hold everything together
16:31So that's one thing done
16:33The next thing is the gotcha jam ice cream
16:39I'm making gotcha jam ice cream shoe buns today
16:43With a gotcha jam ice cream, a lemon curd and a gotcha jam caramel
16:48So gotcha jam is a Korean chili paste
16:51You can use it in marinades, in your curries, stir fries
16:54But I'm going to try and incorporate this into a dessert today
17:00How are you doing?
17:01I'm okay, I'm onto the ice cream now
17:02I'm just getting the temp
17:03And then going to mix in the gotcha jam
17:06Should I turn the heat down, maybe?
17:08He's your chose
17:09You don't want competing
17:10I'm not
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 flavours
17:21Because you've got gotcha jam, which is so strong
17:25I do want the judges to actually feel it
17:29Because otherwise there's no point of using it
17:31If it's like subtle, you know what I mean?
17:33Oh my god, that's ice cream's basu
17:36I do want to see
17:42You going savoury or sweet?
17:43Sweet, baby
17:45Woo!
17:46Thank you
17:49This is Black Forest, Black Forest, Black Forest, Black Forest
17:50Black Forest, Black Forest
17:51And there will be more, there will be more
17:58That is one of the best desserts we've ever had
18:0213 years ago was the last time I was in this kitchen
18:06You're a brilliant cook
18:07Thank you
18:08You're an absolute dynamo
18:11And that's when I decided that food was where I wanted to be
18:17And so
18:20Now I run a catering business in Sydney
18:22And this year we've created a six part television series called Eat Room Relish
18:26From Relish in Sarawak, Malaysia
18:32So today I'm going to go sweet
18:34I'm going to do a chocolate hurricane Swiss roll
18:39With a chiffon
18:41Chiffon cakes are a really popular style of cakes in Singapore
18:44That my mum made for me as birthday cakes from when I was this high
18:50They are a big part of what made me a very happy kid
18:53So the chiffon cake is going to be pretty light and sweet
18:58Mixed through with some melted chocolate
19:00I'm going to do a marbled effect
19:03And 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
19:18This is the first time I'm cooking prunes in a wok
19:21Don't you love that?
19:23I'm doing a sponge
19:25This is a chiffon sponge
19:27I'm going to whip cream with a little bit of chocolate
19:30Melted chocolate through it
19:32It's a little bit of like forest-ish
19:35Yes, yeah
19:37There's one there, there's one there
19:39There's probably more on there
19:41Damn good black forest
19:43This is the thing with great minds think alike
19:45Yes
19:46Is 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
19:52It's got to hit the spot
19:54Come on baby
19:58We've got legend statisticians and you've only got 40 minutes to go
20:02Party man!
20:03Yeah!
20:09I can't
20:11I feel like my five-year-old daughter trying 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
20:30But 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
20:34That 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
20:42That 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
20:50So 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, that's the plan
21:03If it's too thick, it's really unpleasant to eat
21:06It's like eating a piece of sugary glass
21:08It's going to cut your mouth open, not 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
21:17So 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
21:42It's a pinda
21:45Hello
21:48Hey, how you going?
21:49Good thanks, so lovely to meet you
21:50Nice to meet you too, wow
21:52What are you making today?
21:54So I'm doing an ice cream shoe bun
21:56So I'm doing a gochujang ice cream
21:58Wow, okay
22:00Well look, I think it's very brave
22:02It's very brave
22:03Very brave, a very powerful flavour
22:05Very powerful
22:06And it's either going to be sensational
22:09Or it's not
22:12Peter, would you ever make a gochujang ice cream?
22:14Is that something you've done?
22:16I 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
22:24And 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
22:52Whoa, decky
22:54Careful, nearly had my eyebrows over it
22:58Beautiful
23:00Oh, damn
23:02Andres
23:05It is smelling good in here
23:07And I think that is a direct symptom of your wonderful ingredients in 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 regatta
23:27How can she make it more than what we expect?
23:29Yes, I totally agree
23:30Yes, I totally agree
23:32How's this though, speaking of dessert
23:34We have gotchuchang dessert in the house today
23:36Yeah, I don't know about you, but I've never used gotchuchang dessert
23:40Excited and worried for Dash, because he's going out on a limp
23:43He's using a lot of the mystery box
23:46I'm really keen to see the cuisson on his chook
23:50Yeah
23:53I need to finish slicing my squid noodles here
23:57Finish seasoning my broth
23:58Oh, the time always gets away from me in this kitchen
24:07Very good
24:13I love the way you draw your pasta
24:15Thank you, chef
24:16Pastas rolled out, I'm just giving it a bit of a dry before I cut it into strips for the fettuccine
24:20Should be okay, I hope
24:26Oh my god, this is taking time
24:28So I'm doing the textures of squid because I want to really honour this one ingredient and do a few different things with it
24:36But actually, I'm finding it really difficult, these squid are really small
24:41I'm going to try giving the tentacles a little bit of a fry, that's still an experiment
24:45How much of the decision making around cooking today is just about avoiding the pressure test?
24:51Honestly, 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
24:58Adjust
25:00I do actually want to give you something different
25:01You, chef, you have these beautiful, delicate dishes and it's kind of what I want to achieve as well
25:07Just have that clean look
25:09Yeah, well, I'm looking forward to seeing how it comes out
25:11But it's all going to be about execution
25:15Today, I'm cooking squid fritters
25:18My leeks are looking great, the 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
25:41This 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
25:49Hopefully, it's super nice, moist and delicious
25:55This is when it gets tricky
25:58You've got to roll it while it's still warm, so it doesn't crack
26:04Okay, here we go
26:06Is she rolling now?
26:08Yeah, yeah, yeah, you need to roll it before you put anything in it
26:11I need this too, actually, don't need that
26:14Order, what's going on?
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
26:27If I roll this cake and it cracks, it's game over
26:31And I won't know this until the very end
26:34All right, that's going to go into the fridge for a bit
26:37You've also got to make sure that it cools in time to actually add the cream mixture on the inside
26:44I am praying to the gods of all gods that this cake turns out great
26:52Time to get a move on, gang, because you've only got 10 minutes to go
26:55Let's go!
27:04Saging the air
27:06Everyone's our plans
27:07I want to show that I can cook a savoury dish, but getting through all these steps, it's just such a slow process
27:18And I am a little bit behind
27:22Ideally, I would have put my chicken on earlier
27:25And I'm starting to get a little bit anxious that this chicken might not cook all the way through
27:32I'm flipping it both sides to get heat coming in
27:37I can hear that sizzle, which means it's at a really good temperature
27:42But I wish I could have more time
27:45You serve raw chicken in this kitchen, you're in the bottom, you're in Tavaro's Fresh Test
27:52It's going to come down to the wire
27:53Less than 10 minutes to go, I need to fry now because I've got no time
28:08The squid's going in raw
28:11I think one of the hardest things to do is to cook squid perfectly
28:14And also when it's inside a dough, you don't really know if you've cooked it properly until it's done
28:19So this is a big risk
28:23This is my one chance at redemption with this squid
28:26And I cannot overcook it, I can't undercook it
28:32I need to make sure that there's a crisp outside
28:34The inside is light and airy
28:40My heart is pounding
28:42If I go into a pressure test because of it, I'm going to hate squid for the rest of my life
28:46I'm not watching Spongebob Squarepants ever again
28:49We've given you legendary ingredients
28:52We want to see legendary dishes
28:55Five minutes to go
28:57Five minutes
28:59That was a legendary time to
29:01Oh sweet, it's looking good
29:05I'm doing a gochujang ice cream shoe bun
29:08I can't believe
29:10I'm doing this
29:12Far out
29:14I'm actually so happy with the sweet notes and the spiciness of the ice cream along with the bitterness from the caramel
29:20Oh my god, yum
29:21It's all balanced and it all sings together
29:24Oh wow
29:26And I hope Peter Gilmore can appreciate that
29:29Okay, we're good
29:31I'm making the dessert
29:33Inspired by Black Forest
29:35My cremeaux has set
29:37I have my cherry jam
29:39And then I have my ice cream
29:40I really wanted this dish to look refined
29:44Oh, let me stop that
29:47I am a little bit worried
29:49This dish is quite simple
29:51A simple dish requires perfect execution of every element
29:55And hopefully I pull it off
29:59I'm looking at the chiffon cake
30:01There's no cracks
30:03Hallelujah
30:04Now I've got to think about how am I going to plate this
30:07Oh my god, does this fit?
30:11I just want everybody to fall in love with it
30:14Time to get it on the plate
30:16One minute to go
30:20I'm really happy with how this dessert is looking
30:23I'm going to get that beautiful olive oil parfait into my bowl
30:26I'm going to add that cherry and sherry granita
30:29My cherries have been soaked in that sherry
30:31The sherry syrup
30:32Oh my goodness, that's cherry and sherry too many times
30:35There's a lot of cherries and sherrys
30:37And I'm going to cover it with that beautiful little sugar twill
30:39It's looking fantastic
30:41I actually can't wait to smash into it myself
30:43We want legendary dishes in 10
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32:36I love the theatricality.
32:42Well done, mate.
32:57I think back in the day when you did the snow egg,
33:00we actually caramelised maltose,
33:02which gives you probably a slightly thinner, crisper shell.
33:07But the fact that you only had sugar to work with today,
33:12I think you've done really well.
33:14I love the flavours that are going on below.
33:16Really good.
33:17In the cherries, you've managed to get the cherry stone flavour,
33:22that almond flavour.
33:23I really like the fact that there's that sort of amaretto sort of thing
33:26going on as well.
33:27A dessert is about something that's joyous
33:30and that ticks a lot of boxes for me.
33:32Thank you, Peter.
33:33Appreciate it.
33:34Callum, this is unbelievable.
33:38It's vibrant, sharp, sweet, fresh.
33:43Mmm.
33:44I like you.
33:46I like this feedback.
33:48He wants a hug.
33:50I like him too.
33:50You can have a hug.
33:52If you like me, dishes like this.
33:56Keep doing that, Isaiah.
33:59I love you.
34:00Run while you can, Callum.
34:02I love you too.
34:12Sukinda, you're up next.
34:13Oh, okay.
34:23Oh, my gosh.
34:25Very cute.
34:28Goccajang ice cream shuban, lemon curd, and a goccajang caramel.
34:34Okay, so you doubled down on the goccajang.
34:37Yeah, there's only one way to do goccajang.
34:39Well, look, you've taken quite a big risk.
34:42I'm really, really keen to see how it tastes.
35:06It's a pindar.
35:09You know what?
35:11You've pulled it off.
35:20Actually, it's really delicious.
35:22I really like it.
35:24There's an element in goccajang that is sweet under all that heat.
35:28And the fact that you've handled it really carefully and you've added caramel, you've emphasised that sweetness.
35:37And you've got this hot and then you've got the cold with the ice cream.
35:41It's actually really good.
35:44It means a lot.
35:45Well done.
35:47To pindar, I really, really enjoyed it.
35:51When you taste that caramel, it's literally not sweet.
35:55The bitterness just balances everything.
35:59Really, really clever.
36:00Well done.
36:00Nice one to be done.
36:01Yeah.
36:01Well done.
36:05What a bun.
36:06What a bun dessert.
36:07Oh.
36:09Well done.
36:11Shnaz, you're up.
36:13We call it Sita.
36:14And we put inside anything you can imagine.
36:17Today, the chair is caught my eye.
36:19Classic dishes are classic for a reason.
36:22And when you nail them, which you have, they're a very, very nice thing to eat.
36:28Brienne.
36:30Egg noodles with some fried squid and a thick gotcha jang sauce.
36:36Your noodles are amazing.
36:38They cling on to the sauce.
36:40There is, like, so much going on in there.
36:43There is so much flavour.
36:45That is your superpower in this kitchen.
36:47Building flavour.
36:49Tin.
36:50Roast chicken.
36:51A smoked eggplant puree.
36:53And a sherry ju.
36:54That breast is cooked so well.
36:57And that's very, very hard to do.
36:58I love the smoky eggplant.
37:01Just keep refining.
37:02Keep pushing yourself.
37:02Thanks.
37:03Laura.
37:05Squid noodles.
37:05Spring onions.
37:06Pokes in hombu stock.
37:08I think you've done a wonderful job on the textures with all those little ribbons of spring onion and the squid as well.
37:15It almost squeaks.
37:16Good job.
37:18Steph.
37:19Pepper pad.
37:21And a sherry cherry.
37:23I love the chewiness of the pad.
37:25And I think with the pepper, you actually got the balance right.
37:29Thanks, Peter.
37:31Theo.
37:32Come on down.
37:37Oh, my God.
37:39There's a lot of deja vu going on right now.
37:42Ah, we meet again, Theo.
37:43We meet again.
37:46I want redemption from that last cook with Peter Gilmore.
37:49I want to blow his socks off today.
37:51Which fan favourite will lift the MasterChef trophy?
38:06Watch every mouth-watering episode on 10 Play.
38:16Ah, we meet again, Theo.
38:17We meet again.
38:18And what have you made for us?
38:23Burnt leek and squid fritters.
38:26And kwa jiu-jang mayo.
38:29That's quite the ideal finger food.
38:31I think so.
38:31Yeah.
38:31Yeah.
38:31Yeah.
38:32Yeah.
38:32Yeah.
38:32Yeah.
38:48So, Theo, you said that these were like a choux pastry on a deep fryer.
38:56Yeah, that's pretty much where my head was at.
38:59And you think it worked?
39:01Yeah, I think so.
39:02Because it did.
39:08Yes.
39:08That's so funny.
39:10Yeah, that's so funny.
39:10Yeah, that's so funny.
39:11Yeah, that's so funny.
39:13Yeah.
39:14They are like the lightest, fluffiest, most unexpected texture.
39:20For something that's like a fritter.
39:24You get little pops of squid.
39:26I was like, I'm never going to find a squid in this.
39:29I did.
39:30Oh my God.
39:31So good.
39:31With a beer, perfect.
39:34Theo, I think you and squid are friends again.
39:37Redemption.
39:38Redemption.
39:39Yes.
39:40Good job, Theo.
39:49Great job.
39:54Oh, I hope you're all right.
39:55Nice, mate.
39:58Righto, Jamie, you're up.
40:00Charcoal chicken, gotcha jang, and olorosso.
40:04It actually has a lot of complexity.
40:06And together with those really sweet leeks,
40:08the whole thing is just roasty, toasty, supple deliciousness.
40:12So thank you.
40:13Thank you very much.
40:14Honour.
40:15So we've got cherry, sherry, chocolate and caramel.
40:19You have a lot going on there.
40:21I find the overall dessert, it's just too impactful for me.
40:25Way too sweet.
40:27But I think with just a little bit more refinement,
40:29it would be great.
40:30Thanks, Peter.
40:32Ben, we'd like to taste your dish next.
40:34Baby squid fettuccine with a kombu, lemon
40:37and sherry emulsion.
40:40The pasta, I don't think it's got enough structure into it.
40:43And then I actually would have gone a thinner shaped pasta,
40:47only because the sauce hasn't got, like,
40:50loads and loads of flavour.
40:51Sure.
40:53Next dish is Zabs.
40:54It's textures of squid.
40:56A pickled squid,
40:58a little squid noodle,
40:59and tempura with the squid tentacles.
41:01A gochujang and leek top oil,
41:05and a rosso sherry and chicken broth.
41:10Sorry about the tiny portions.
41:11I know.
41:12We're going to have trouble dividing that into five,
41:14let me tell you.
41:15Man.
41:16Yeah.
41:16Yeah.
41:16Sav,
41:36I completely understand
41:38how you want to show technique
41:40with that single ingredient,
41:42but you haven't done it
41:44because we can't try all of those bits.
41:48I was trying really hard
41:51to make sure that all my fellow judges
41:52could get a bite.
41:54I got those little bits of pickle in there,
41:57and your oil is actually really beautiful.
42:00But it's...
42:01It's just too small.
42:04Thanks, Sav.
42:05Thanks.
42:06Sav.
42:12Next up...
42:17Well, taste Roe's dish.
42:25Hi, Roe.
42:26Wow.
42:27Oh, that's a stunner.
42:29Wow.
42:30That's pretty.
42:32I've done the flavours of Black Forest,
42:34so a chocolate cremeau
42:35with a cherry jam,
42:39pickled cherries,
42:41and a vanilla ice cream.
42:43What you've done
43:03is exceptional.
43:06The sweetness content is perfect.
43:09Your komo is lovely.
43:11Your ice cream is perfect.
43:14Your two type of cherries
43:15are meant to be on the plate.
43:18If you cook
43:19savoury dishes
43:20that way,
43:22you are a threat.
43:25I'd agree with that.
43:27Absolutely.
43:27I agree with her?
43:28Yeah.
43:29I just think it was so well-balanced,
43:32like all the textures you nailed,
43:33honestly.
43:34And the fact that you did
43:35fresh and cooked cherries
43:37was a stroke of genius.
43:39Amazing.
43:40This is what a modern dessert is about.
43:43Amazing.
43:43Congrats.
43:44It was a nice little one.
43:47Oh, my God.
43:47Oh, thank you.
43:51Good job, buddy.
43:52Well done.
43:54Next up, Audra.
43:55Oh, my goodness.
44:05It looks pretty good.
44:09Marble chiffon Swiss roll
44:11and stewed Oloroso
44:12and vanilla prunes.
44:13I think the whole thing
44:36is just absolutely
44:37yum.
44:41That was, like,
44:43yum.
44:47So many chiffons,
44:48yeah, they're about the texture,
44:49but this one has got
44:50the right flavour.
44:51The dark chocolate
44:52that goes along
44:53with that cloud-like
44:55chiffon cake.
44:56It's just so comforting.
44:58Put me around a fire
45:00with a nice glass of sherry
45:01and give me that.
45:03And I just don't think
45:03you want anything else.
45:05The prunes in the sherry
45:06adding acidity
45:08just cuts through
45:09that richness.
45:10So, so beautiful.
45:12You've got your heritage
45:13there with the chiffon,
45:15but you would have
45:15never probably put
45:16prunes and chocolate
45:17with it before.
45:19And, you know,
45:20these cross-cultural ideas
45:22when they're done well
45:23are amazing.
45:25And yours is amazing.
45:33Let's taste your dish, Dash.
45:34Cherry glazed charcoal chicken
45:49with smoky eggplant
45:51and cherry and prune puree.
45:56How did you feel
45:57when you put that dish
45:58in front of us?
45:59Because your body language
46:00wasn't quite dessert, Dashy.
46:02Yeah, yeah, a bit nervous
46:03to be honest.
46:04A little bit nervous
46:05about the cook on the chicken.
46:08Fingers crossed that it is cooked.
46:10Dash, chicken that is under
46:25is pretty much a shortcut
46:27to a pressure test,
46:28you know, that day.
46:29Yeah.
46:31Shall we check it out, Andy?
46:34How's it looking?
46:53I reckon that's raw.
46:55It's a shame.
47:07We can taste the puree, though,
47:08and, um...
47:09Oh, it's delicious.
47:10Everything else is delicious.
47:13Except the chicken.
47:15Dash, I'm going to for you, mate,
47:16because, unfortunately,
47:18we can't try the main event
47:19and the plate,
47:20which is the charcoal chicken.
47:21Yeah, it's disappointing.
47:25I know you'll be disappointed
47:26because there was times like this
47:29where you take a risk
47:30and, hopefully, you get the reward
47:31and then next cook,
47:32you've got even more confidence.
47:34But, unfortunately,
47:35that risk hasn't paid off
47:36because we can't eat the chicken.
47:37Yeah.
47:39If I were you,
47:40I'd be getting your headspace
47:41in for a pressure test tomorrow.
47:42Yeah.
47:46Sorry, mate.
47:47Thanks, guys.
47:48Sorry.
47:49APPLAUSE
47:50You're going to have that hug back now.
47:53Oh, mate.
47:54My boy, you can't for tomorrow, eh?
48:02I'm always impressed
48:04with what you guys come up with
48:05and, really, overall,
48:09very impressed
48:10with the level of passion
48:12and I just wish you
48:14all the best luck
48:15in the rest of the competition.
48:17Put your hands together
48:19for Chef Peter Galmour.
48:21Yes!
48:21CHEERING AND APPLAUSE
48:22CHEERING AND APPLAUSE
48:23CHEERING AND APPLAUSE
48:24CHEERING AND APPLAUSE
48:24CHEERING AND APPLAUSE
48:25CHEERING AND APPLAUSE
48:25CHEERING AND APPLAUSE
48:26What an exciting start
48:30to a legendary week.
48:32We expected good things
48:34and what we got
48:35was great.
48:36Roo.
48:38Cherries, chocolate,
48:40so refined,
48:42you nailed it.
48:44Theo, Theo.
48:46Theo, fluffy fritters,
48:48mouth-ordering mayo,
48:50definitely a winning combo.
48:52Audra, from the chiffon
48:54to the candy peel,
48:56amazing.
48:58Depinda.
49:01Gotchujang dessert,
49:03gotchujang delicious.
49:05LAUGHTER
49:06Well done, everybody.
49:09Sorry to say,
49:11today we are also
49:13looking for a bottom three
49:14to join Sarah
49:15in tomorrow's elimination.
49:19Dash.
49:25Sav.
49:31Ben.
49:32Today, you are just using
49:38a legend's ingredients.
49:40Tomorrow,
49:41you'll be recreating
49:43a legend's dish.
49:46And it's one hell
49:47of a masterpiece.
49:51So go and get some sleep
49:53because you're going to need it.
49:55APPLAUSE
49:55Thank you, everybody.
49:56APPLAUSE
49:56APPLAUSE
49:57Tomorrow night...
50:01Kirsten Zimbal!
50:03..legends week continues
50:05with one of our favourite
50:07dessert masters.
50:09This is the most
50:10technical dessert
50:11I've ever created.
50:13Her pressure test
50:15is so incredible...
50:19Stop it.
50:21..it's already
50:22legendary.
50:24This is ridiculous.
50:25That's awesome.
50:26Oh.
50:27There's a lot of
50:28stuff.
50:30...
50:31...
50:31...
50:32It's a lot of
50:33it's a lot of
50:33stuff.