MasterChef Australia Season 17 Episode 5
#MasterChefAustralia
#PrimeUSTV
#MasterChefAustralia
#PrimeUSTV
Category
😹
FunTranscript
00:00Oh, mystery box!
00:25Oh, wow!
00:28Do you know what? I love mystery boxes.
00:33I feel like it's such a great way to showcase creativity,
00:36so I'm really keen to see what we do today.
00:39Oh, look, there's pictures up there.
00:40Oh, look at all the pictures.
00:42Oh, what's that?
00:43Oh, my God.
00:44It looks like there's things on my face.
00:48Oh, that was my pressure test.
00:49Was it?
00:52Oh, no.
00:53What's up there?
00:54It's Peter Gilmour.
00:55It's Peter Gilmour.
00:56Oh, no.
00:58Stop it.
00:59They're all Peter Gilmour.
01:01Is that the Snow Egg one?
01:03Yeah, that one there.
01:05Oh, no.
01:07As I walk in, I notice some epic dishes,
01:10and then there's a last one on the end that catches my eye.
01:15No, no, no.
01:17PTSD.
01:18As I look up at these images,
01:20I already know it's Peter Gilmour,
01:22and that's the dish that sent me home last time,
01:24so I'm freaking out now.
01:26Like, I need to control my emotions,
01:28because my heart is pumping.
01:29Woo!
01:31Wow, look at these.
01:32God, I just can't do this.
01:39Oh, the look on your faces.
01:42Priceless.
01:43What the hell?
01:44Oh.
01:45Callum.
01:46I don't know how to say this,
01:48but that dish right there,
01:51that's what was between you and lifting the trophy.
01:56How's that, man?
01:57Oh.
01:58I'd kind of like to say I'm haunted by it,
02:00but actually it's such a bloody delicious dish
02:02that it's hard to be mad at it.
02:04Oh, it's so you.
02:05Good answer.
02:08Laura?
02:09Yeah.
02:10Does that chocolate ethereal look familiar?
02:12So much chocolate trauma, it's not funny.
02:14Oh, my God.
02:16It did cost you the grand finale.
02:18It did.
02:19Leo, which one are you?
02:21Iron off.
02:22Huh?
02:23I saw it as soon as I came in,
02:24that damn squid.
02:25Squid and golden hippies.
02:27I think I can still see you
02:29trying to get the membrane off that skin.
02:30Yeah, so can I, mate.
02:31So can I.
02:32Right, you've all seen these dishes before.
02:37Made by culinary great Peter Gilmore.
02:41These have gone down in history
02:43as 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.
02:58Oh, my God.
02:59We've got to have someone in the game.
03:02We are packing every day with star power.
03:08And we're kicking it off
03:10with the first mystery box of the competition.
03:14Set by one of the most celebrated legends of all.
03:20You already know his name.
03:22You already know his dishes.
03:24He's the executive chef of two of Australia's best restaurants.
03:28Please welcome the one, the only, Peter Gilmore!
03:40Peter Gilmore has to be in the conversation of
03:42not only Australia's best chef right now,
03:44but possibly our best chef ever.
03:46Like, this guy is a God amongst chefs.
03:48Right, Chef.
03:50Excellent.
03:56Welcome back, Peter.
03:57How are you?
03:58I'm really good, thank you.
03:59How 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.
04:06Yeah.
04:07Amazing.
04:08There's a full menu, like, up on the wall.
04:12What do you think it is that makes
04:13dishes like the Snow Egg and the Golden Crackle
04:16actually legendary?
04:18Sometimes the dish just has this special essence about it.
04:21I like the Snow Egg, I think,
04:22captured a lot of people's imaginations
04:24when you cracked it open.
04:27You know, sometimes it just really comes together.
04:29Right, so these are obviously all of Pete's
04:34most illustrious dishes.
04:36And today, they make up one legendary box.
04:44Under this little box here is ingredients
04:47that are featured in one or actually many of the dishes.
04:52Peter, should we put them out of their misery?
04:54Yes.
04:55Let's do that.
04:59Oh!
05:07Well, look, there's lots of choice here.
05:10I mean, you could go sweet.
05:13We have some gorgeous vanilla.
05:15We have one of my favourite, All Rosso sherry.
05:19We've got some beautiful prunes.
05:21Incredible cherries.
05:24One of my favourite, dark chocolates.
05:26And then, of course, with the savoury,
05:28you've got a beautiful four-inch chicken.
05:30You've got some baby squid.
05:32Some beautiful leeks.
05:34Some citrus.
05:35Lemon.
05:36You've got some kombu.
05:38And you've got an eggplant.
05:40So, at the front here, you've also got some kocchujang,
05:43which is like a fermented Korean chili paste.
05:46So, there's so many different directions you can go.
05:49And 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,
06:01but you must use at least one of Peter's legendary ingredients.
06:05Pantry and garden are closed,
06:08but you can use the staple ingredients under your bench.
06:12The bottom three dishes will send their makers
06:15into the first pressure test of the competition alongside Sarah.
06:20Where someone will be going home.
06:25Peter, would you like to send them off?
06:28Absolutely.
06:29Guess what, guys?
06:32Your time starts now.
06:39Ooh la la.
06:44Whoops.
06:46Is that my bench?
06:47No.
06:49Seeing Peter Gilmore walk through the doors.
06:50I mean, he's like literally Australian royalty
06:52in the hospitality world.
06:53I have admired him for many years.
06:55And I think this is like redemption loz time.
06:58It's time to show him that he can't shatter my dreams again.
07:04When he walks into a room,
07:05it's usually everyone's scared.
07:07So, it's actually good to have him early in the competition,
07:09not 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.
07:26Hopefully, get off on a good start.
07:29I think Peter's such an interesting guy.
07:30He's so decorated and has won so many awards,
07:33but he's so humble and so knowledgeable.
07:35I can't help but use Peter as the inspiration for this cook today.
07:38I actually want to use the snow egg specifically
07:40as the concept for my dish.
07:41How long?
07:43It's been a while.
07:44How are you, Chef?
07:45Nice to see you.
07:46Very good.
07:47You've got a little bit older and so have I.
07:50Yeah.
07:51Season 2 and the famous snow egg,
07:54you were the first to cook it with Adam.
07:55Yeah.
07:56I really remember both of them
07:57and they were sort of almost a little bit like deers in the headlights.
08:00You know, like, what the, am I going to have to cook here?
08:03Yeah.
08:04Yeah.
08:06Guava and custard apple snow egg.
08:12I think what I really like about the snow egg is,
08:14whilst it's beautiful to look at,
08:15it's kind of, it was that moment of like,
08:16actually going, what the heck is inside this thing?
08:18and smashing into it with a spoon
08:19and actually kind of going, oh, wow.
08:22Oh, jeez.
08:26Oh, we're in so much trouble.
08:28Probably the first time I've,
08:29not just like cooked a dish like that,
08:31but actually eaten a three hat dessert.
08:38Wow.
08:40Like, whilst I didn't win,
08:41it was still like a life-changing moment for me, I think.
08:43And how about today?
08:44What are you cooking today?
08:45Um, well, I thought I better do a dessert
08:47because, you know,
08:48if we're being inspired by yourself, Peter,
08:49and, and all the beautiful dishes here.
08:51Um, so sherry and cherry.
08:52So I've got a, um, uh,
08:55like an olive oil, lemon and prune papa
08:57and a cherry and cherry granita.
09:00Beautiful.
09:01I'm going to make like a little kind of sugar twill thing.
09:02It's going to be a little kind of crack moment
09:04getting into the dessert.
09:05Hang on, this is sounding a little bit light and snowy.
09:07Yeah.
09:08Is that not the idea of today?
09:09It's an homage.
09:10It also sounds like you've set the exact bar for yourself
09:13and what we need to look for.
09:14It's the crack moment.
09:16Hmm.
09:17Probably shouldn't have said that.
09:18Too late now.
09:19Yeah.
09:20I'm sure it's going to be good.
09:21This is going to be tough.
09:22I've promised the judges the crack moment.
09:24So I need to make sure it's perfect.
09:29You know, this is such a beautiful box.
09:31And for me, I reckon today I'd go savoury
09:34and I think I'd go Asian because there's the lemons,
09:37there's the kombu and the gochujang.
09:39Yeah.
09:40It's a very generous box, but that can also be the trip hazard.
09:44Yeah.
09:45You know, because you don't want to put too many of these
09:47ingredients 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.
10:02I'm going to do some raw squid noodles,
10:05so 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
10:12over the raw noodles and that's just going to gently cook it through.
10:15And I'm going to 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
10:28and a few little options for garnishes I'm still thinking about.
10:31I just want to try to use everything because that's the temptation.
10:41Calling it textures of squid,
10:43which is celebrating the one thing.
10:45I've got a pickled squid,
10:46a squid noodle,
10:48squid that I want to fry like a crispy style.
10:51I want to do something gentle and delicate.
10:53That's PG, you know.
10:55Peter Gilmoury.
11:00Do desserts.
11:01No dessert today.
11:02Mmm.
11:03We're done.
11:05By returning to MasterChef,
11:06I want to push myself as far as I can go.
11:08And mystery boxes are such a great way
11:11to show your creativity.
11:13And today that's what I'm going to do.
11:17Sash Vader.
11:18Hello.
11:19Yes.
11:20Tell us what 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 spashcock with a smokey eggplant dip
11:30and a prune cherry jam.
11:33I would not have picked this for you.
11:35I just thought you would go sweet
11:37because 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.
11:44But I think cooks like today are really a chance to prove
11:46that you're more than just a sweet cook.
11:47Yeah.
11:48I really do want to prove myself.
11:49Like that I can't.
11:50You want to show that you're more than a tart shell
11:52and 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.
12:03Yeah.
12:04And 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,
12:21it's definitely going to show that I can cook savoury
12:23and I think it could be a winning dish.
12:34Rightio.
12:35Squid.
12:42Those little baby squid are staring at me, scaring me.
12:47I either use them and get those demons off my back
12:50from that last cook
12:51or I don't use them and they're still screaming at me.
12:55We definitely have unfinished business.
13:00Oh, wow.
13:02Last time Peter Gilmore set a pressure test which had a squid in,
13:05I could not for the life of me peel the membrane off the squid.
13:10It got the better of me.
13:13Yeah.
13:14I'm telling you right now.
13:15If you don't get out of this headspace, you'll go home.
13:19That cook really rattled my feathers.
13:25I went home.
13:28I was devastated.
13:29I bought about 20 squid and I peeled all those membranes off.
13:32I just was a mad man 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.
13:40Theo's got squid trauma.
13:43Oh, God.
13:44You can't be doing squid, can you?
13:46Let's see.
13:47Let's see.
13:48Let's see.
13:49Theo, how's it going?
13:50Yeah.
13:51Tell me you're not doing squid, are you?
13:52I am doing a bit of squid.
13:53Well, you're afraid.
13:54I had to be.
13:55I had to do it.
13:56I'll actually be making squid fritter.
13:57So what it is is a fried chew pastry with some squid and some burnt leeks.
14:00Bundle it all into one.
14:01Yeah.
14:02To see how it comes out.
14:03I think it's really good that you're sort of facing your demon there and doing squid.
14:08Yeah, I mean, why not face things head on, right?
14:10This is the definition of me backing myself.
14:13I'm doing squid.
14:14I'm doing squid.
14:15I'm doing squid.
14:16I'm doing squid.
14:17I'm doing squid.
14:18I'm doing squid.
14:19I'm doing squid.
14:20I'm doing squid.
14:21I'm doing a dish that I've never done before.
14:26I'm back to win.
14:28Oh.
14:29Whoa.
14:30Whoa.
14:31This'll be fun.
14:32Gotta love it.
14:34How are they looking?
14:35Yeah.
14:36I'm just trying to remember all of them.
14:37Yeah, they are.
14:38Yeah.
14:39They are.
14:40They are.
14:41They are.
14:42They are.
14:43They are.
14:44They are.
14:45They are.
14:46They are.
14:47They are.
14:48They are.
14:49They are.
14:50They are.
14:51They are.
14:52They are.
14:53They are.
14:54Do 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.
15:00Exactly.
15:01All right, guys.
15:02That's 15 minutes down and 60 to go.
15:06All right.
15:07Time 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 that's not screaming refinement in class.
15:27So I want to give Peter Gilmour something that is sophisticated and elegant.
15:34Refined.
15:35Sassy like me, you know?
15:37Today I am using chocolate, vanilla, cherries and lemons.
15:41And I am trying to do a little take on black forest.
15:46Those flavours are inspiring my dish.
15:48So I'll be doing a chocolate cremeaux, a cherry gem, pickled cherries and vanilla ice cream.
15:56From my previous mystery boxes, normally 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.
16:07But today, I'm channelling minimalist roux.
16:11I hope this dish is legendary.
16:13I do not want to cook in the pressure test tomorrow.
16:16For sure.
16:18I need the scale, is that right?
16:20Yeah, yeah, no, I'm done with them.
16:21Done, all done.
16:22Oh, thanks.
16:23Thank 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 gochujang.
16:28The shoe pastry is in the oven.
16:30It's the vessel that's going to hold everything together.
16:32So that's one thing done.
16:34The next thing is the gochujang ice cream.
16:37Woo-hoo!
16:39I'm making gochujang ice cream shoe buns today with a gochujang ice cream, a lemon curd, and a gochujang caramel.
16:49So gochujang is a Korean chili paste.
16:52You can use it in marinades, in your curries, stir fries, but I'm going to try and incorporate this into a dessert today.
16:59How are you doing?
17:00I'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 gochujang.
17:06Should I turn the heat down, maybe?
17:08He's your chose.
17:09You don't want competing.
17:11I'm not.
17:12Good luck to you, yeah?
17:13Yes, thank you.
17:14Oh, he's so sweet.
17:16The key to nailing this dish is going to be balancing those flavors, because you've got gochujang, which is so strong.
17:25I 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.
17:36Fassu.
17:43You getting savory or sweet?
17:44Sweet, baby.
17:45Really good.
17:46Fancy.
17:49There's black forest, black forest, black forest, black forest.
17:51Yes, and there will be more.
17:52There will be more.
17:59That is one of the best desserts we've ever had.
18:03Thirteen 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.
18:14And so now I run a catering business in Sydney.
18:22And this year we've created a six-part television series called Eat Rome Relish in Sarawak, Malaysia.
18:28So today I'm going to go sweet.
18:29I'm going to do a chocolate hurricane Swiss roll with a chiffon.
18:38Chiffon cakes are a really popular style of cakes in Singapore that my mom made for me as birthday cakes from when I was this high.
18:45They are a big part of what made me a very happy kid.
18:51So 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 effect.
19:02And I want to do a roll that is generous and flavorsome.
19:08And I'm going to pair it with Oloroso and vanilla prunes.
19:12It 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.
19:22Don'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.
19:36Ooh.
19:37I know.
19:38There's one there.
19:39There's probably more up there.
19:40Damn.
19:41There's better be a damn good black forest.
19:42So this 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.
19:54Come on, baby.
19:58We want legend statisticians, and you've only got 40 minutes to go.
20:0240 minutes!
20:03Yeah!
20:10I 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, 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.
20:45But being a mystery box, you get what you get and you don't get upset.
20:48So I've just got regulation sugar to use here, so 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.
20:56They're going to be delicate, but that's kind of Peter Gilmore's style, right?
21:01Delicate and lovely.
21:02That's the plan.
21:03If 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 and then dust it really delicately over a baking tray so I get a really, really fine layer of sugar.
21:20There'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.
21:46It's a pinda.
21:47Hello.
21:48Hey, how are you going?
21:49Good, thanks.
21:50So lovely to meet you.
21:51Nice to meet you, too.
21:52Wow.
21:53What are you making today?
21:54So I'm doing an ice cream shoe bun.
21:55Right.
21:56So I'm doing a gochujang ice cream.
21:58Wow, okay.
21:59Yeah.
22:00Well, look, I think it's very brave.
22:02It's very brave.
22:03Very brave and very powerful flavour.
22:05Very powerful.
22:06That's right, that's right.
22:07And it's either going to be sensational or it's not.
22:12Peter, would you ever make a gochujang ice cream?
22:15Is 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 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.
22:33Right.
22:36That is a high bar.
22:51That's better.
22:53Whoa, Jackie!
22:55Careful, nearly had my eyebrows over it.
22:59Beautiful.
23:01Oh, damn.
23:02100.
23:05It is smelling good in here and 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.
23:21My little concern is Rue, Black Forest regatta, how 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 in a dessert.
23:40Excited and worried for Dash, because he's going out on a limp, he's using a lot of the mystery box.
23:46I'm really keen to see the, the croissant on his chook.
23:50Chicken, yeah.
23:51I need to finish slicing my squid noodles here, finish seasoning my broth.
23:59The time always gets away from me in this kitchen.
24:08Very good.
24:13I love the way you draw your pasta.
24:15Thank you, sir.
24:16Pasta's rolled out, I'm just giving it a bit of a dry before I cut it into strips for the fettuccine.
24:21Should be okay, I hope.
24:25Oh my god, this is taking time.
24:28So I'm doing 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?
24:50Honestly, it is back to win. So it's not just about avoiding the pressure test. I actually do want to do a good job today.
24:56At least you've still got your eyebrows.
24:58Adjust.
25:00I do actually want to give you something different. You, Chef, you have these beautiful, delicate dishes and it's kind of what I want to achieve as well.
25:07And not 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 about the execution.
25:15Today, I'm cooking squid fritters. My leeks are looking great. The outside is beautifully charred. The inside is still creamy.
25:22And then there's going to be the squid. They both go in my choux pastry. I need to think positively today. I need to think about why I'm here. I need to remember that I'm a good cook. Make sure that I'm on my air game.
25:36This dish, it's a big part of who I am, a big part of my upbringing. I'm a cherry girl. I'm making a marble chiffon Swiss roll. Hopefully it's super nice, moist and delicious.
25:55This is when it gets tricky. You've got to roll it while it's still warm so it doesn't crack.
26:04Okay, here we go.
26:07Is 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.
26:15Audra, 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.
26:35All right, that's going to go into the fridge for a bit.
26:38You'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.
26:49Time to get a move on, gang, because you've only got ten minutes to go!
26:54Saving here. Everyone's now cleansed.
26:55I want to show that I can cook a savoury dish, but getting through all these steps, it's just such a slow process.
27:03And I am a little bit behind.
27:04Ideally, I would have put my chicken on earlier.
27:08And I'm starting to get a little bit anxious that this chicken might not cook all the way through.
27:14I'm flipping it both sides to get heat coming in.
27:17I can hear that sizzle, which means it's at a really good temperature.
27:21I'm flipping it both sides to get heat coming in.
27:24I can hear that sizzle, which means it's at a really good temperature.
27:27But I wish I could have more time.
27:28You serve raw chicken in this kitchen, you're in the bottom, you're in tomorrow's pressure test.
27:37It's going to come down to the wire.
27:38Less than ten minutes to go, I need to try now because I've got a little bit of a grill.
27:40I can hear the sizzle, which means it's at a really good temperature.
27:44But I wish I could have more time.
27:47You serve raw chicken in this kitchen, you're in the bottom, you're in tomorrow's pressure test.
27:52It's going to come down to the wire.
27:53Less than ten minutes to go, I need to fry now because I've got a lot of fresh air.
27:58Less than 10 minutes to go.
28:06I need to fry now because I've got no time.
28:09The 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.
28:28I can't undercook it.
28:32I need to make sure that there's a crisp outside.
28:36The 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.
28:50We're giving you legendary ingredients.
28:52We want to see legendary dishes.
28:54Five minutes to go!
28:56Five minutes!
28:58Five minutes!
29:00That was amazing.
29:00That was lovely.
29:03Oh, sweet.
29:04It's looking good.
29:05I'm doing a gotchujang ice cream shoe bun.
29:08I can't believe I'm doing this.
29:12Far out.
29:13I'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.
29:21Yum.
29:21It's all balanced and it all sings together.
29:24Oh, wow.
29:25And I hope Peter Gilmore can appreciate that.
29:27Okay, we're good.
29:30I'm making the dessert inspired by Black Forest.
29:34My cremoja set.
29:37I have my cherry jam.
29:39And then I have my ice cream.
29:40I really wanted this dish to look refined.
29:45Oh, 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.
30:03Now I've got to think about how am I going to plate this.
30:07Oh, my God.
30:08Does this fit?
30:10Ah!
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.
30:31Oh, my goodness, that's cherry and sherry too many times.
30:34That's a lot of cherries and sherrys.
30:36And I'm going to cover it with that beautiful little sugar twill.
30:39It's looking fantastic.
30:40I actually can't wait to smash into it myself.
30:43We want legendary dishes in 10!
30:469!
30:478!
30:487!
30:496!
30:505!
30:514!
30:523!
30:532!
30:541!
31:011!
31:021!
31:031!
31:041!
31:061!
31:06I have possibly made the tiniest dish I have ever made in this competition.
31:11I've literally committed to the squid.
31:14I don't know how it's going to be received.
31:18I'm happy that I did a savoury today and I got what I wanted onto the plate.
31:22There's enough sweetness, smokiness, bitterness from the char.
31:25I'm happy that I pushed myself out of dessert game and I went savoury.
31:29I just have to pray that this is cooked properly.
31:36All right, team.
31:38Peter Gilmore gave you some amazing ingredients.
31:41Let's hope it resulted in some amazing dishes.
31:45OK.
31:46Callum, please.
31:46APPLAUSE
31:47I feel so proud of this snow egg-inspired dessert.
31:53But it all comes down to that moment for the judges where they smash into it.
31:58Hopefully it works.
32:02Callum, tell us, what is your dish?
32:04Cherry, sherry and olive oil.
32:06Very mysterious.
32:07It's the idea.
32:09So it's a prune and olive oil and lemon parfait.
32:12Cherries in a sherry syrup and a cherry granita.
32:14Can you do something cracking, please?
32:16Yeah, absolutely.
32:17Yes, Callum, that is exactly what you promised.
32:40I love the theatricality.
32:42Well done, mate.
32:43I think back in the day when you did the snow egg, we actually caramelised maltose, which
33:03gives you probably a slightly thinner, crisper shell.
33:07But the fact that you only had sugar to work with today, I 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, that almond flavour.
33:23I really like the fact that there's that sort of amaretto sort of thing going on as well.
33:27A dessert is about something that's joyous and 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.
33:41I like you.
33:45I like this feedback.
33:47He wants a hug.
33:50I like you too.
33:50You can have a hug.
33:52If you like me in dishes like this.
33:56Keep doing that, brother.
33:59I love you.
34:00Run while you can, Callum.
34:02Well done.
34:03Oh, my God.
34:08I don't even know.
34:10Oh.
34:12Sekunda, you're up next.
34:21Oh, okay.
34:23Oh, my gosh.
34:24Very cute.
34:28Gacha-jang ice cream shoo bun, lemon curd, and a Gacha-jang caramel.
34:34Okay.
34:34So you doubled down on the Gacha-jang.
34:37Yeah, there's only one way to do Gacha-jang.
34:39Well, look, you've taken quite a big risk.
34:43I'm really, really keen to see how it tastes.
34:46It's a pinda.
35:07It's a pinda.
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 Gacha-jang that is sweet under all that heat, and the fact that you've
35:30handled 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.
35:42It's actually really good.
35:44It means a lot.
35:45Well done.
35:47To pinda, 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.
36:01Nice, nice pinda.
36:01Yeah, well done.
36:05What a fun.
36:05What a fun.
36:06What a fun dessert.
36:09Well done, girl.
36:11Shnaz, you're up.
36:12We call it pizza, and we put inside anything you can imagine.
36:17Today, the chair has got my eye.
36:19Classic dishes are classic for a reason, and when you nail them, which you have, they're
36:24a very, very nice thing to eat.
36:28Brienne.
36:30Egg noodles with some fried squid and a thick Gacha-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.
36:49Tim.
36:50Roast chicken.
36:51A smoked eggplant puree.
36:53And a sherry jus.
36:54That breast is cooked so well, and that's very, very hard to do.
36:58Love the smoky eggplant.
37:01Just keep refining.
37:02Keep pushing yourself.
37:02Thanks.
37:03Laura.
37:04Squid noodles.
37:05Spring onions.
37:06Pops in kombu stock.
37:08I think you've done a wonderful job on the textures with all those little ribbons of spring
37:13onion and the squid as well.
37:15It almost squeaks.
37:16Good job.
37:18Steph.
37:19Pepper pad.
37:20And a sherry cherry.
37:22I love the chewiness of the pad, and I think with the pepper, you actually got the balance
37:29right.
37:29Thanks, Peter.
37:31Theo.
37:32Come on now.
37:33Oh, my God.
37:38There'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.
37:51Ah, we meet again, Theo.
38:07We meet again.
38:10And what have you made for us?
38:13Burnt leek and squid fritters.
38:15And guajujang mayo.
38:19That's quite the ideal finger food.
38:20I think so.
38:21Yeah.
38:21Yeah.
38:21So, Theo, you said that these were like a choux pastry on a deep fryer.
38:46Yeah, that's pretty much where my head was at.
38:49And you think it worked?
38:50Yeah, I think so.
38:57Because it did.
39:04They are like the lightest, fluffiest, most unexpected texture for something that's like
39:13a fritter.
39:14You get little pops of squid.
39:16I was like, I'm never going to find a squid in this.
39:18I did?
39:20Oh my God.
39:21So good.
39:21With a beer?
39:22Perfect.
39:24Theo, I think you and squid are friends again.
39:27Redemption.
39:28Redemption.
39:29Finally.
39:30Yes.
39:38Good job.
39:39Good job.
39:39Good job.
39:39Good job.
39:39Good job.
39:44Oh, I hope you're going.
39:46Thanks, mate.
39:48Righto, Jamie, you're up.
39:51Chocolate chicken, gochujang, and olorosso.
39:53It actually has a lot of complexity.
39:56And together with those really sweet leeks, the whole thing is just roasty, toasty, supple
40:01deliciousness.
40:02So thank you.
40:03Thank you for that.
40:04Oh, no, no.
40:05So we've got cherry, sherry, chocolate, and caramel.
40:09You have a lot going on there.
40:11I find the overall dessert, it's just too impactful for me, way too sweet.
40:17But I think with just a little bit more refinement, it would be great.
40:20Thanks, Peter.
40:22Ben, we'd like to taste your dish next.
40:24Baby squid fettuccine with a kombu, lemon, and sherry emulsion.
40:30The pasta, I don't think it's got enough structure into it.
40:33And then I actually would have gone a thinner shaped pasta, only because the sauce hasn't
40:39got, like, loads and loads of flavor.
40:41Sure.
40:43Next dish is sabs.
40:44It's textures of squid, a pickled squid, a little squid noodle, and tempura with the
40:51squid tentacles, a gochujang and leek top oil, and a olorosso, sherry, and chicken broth.
41:00Sorry about the tiny portions.
41:01I know.
41:02We're going to have trouble dividing that into five, let me tell you.
41:05Man.
41:06Yeah.
41:06Sav, I completely understand how you want to show technique with that single ingredient,
41:32but you haven't done it, because we can't try all of those bits.
41:38I was trying really hard to make sure that all my fellow judges could get a bite.
41:44I got those little bits of pickle in there, and your oil is actually really beautiful.
41:50But it's just too small.
41:54Thanks, Seth.
41:55Thanks.
41:56Next up.
42:07Well, taste Ro's dish.
42:08Hi, Ro.
42:16Wow.
42:17Oh, that's a star.
42:18Wow.
42:19That's pretty.
42:21I've done the flavors of Black Forest.
42:24So a chocolate cremeau with a cherry jam, pickled cherries, and a vanilla ice cream.
42:32What you've done is exceptional.
42:57The sweetness content is perfect.
42:59Your kumo is lovely.
43:01Your ice cream is perfect.
43:04Your two type of cherries are meant to be on the plate.
43:08If you cook celery dishes that way, you are a threat.
43:16I agree with that.
43:16Absolutely.
43:17Agree with her?
43:18Yeah.
43:18I just think it was so well balanced.
43:22Like, all the textures you nailed, honestly.
43:24And the fact that you did fresh and cooked cherries was a stroke of genius.
43:29Amazing.
43:30This is what a modern dessert is about.
43:32Amazing.
43:33Congrats.
43:34Well done.
43:37Oh, thanks.
43:41Good job, man.
43:42Well done.
43:44Next up, Audra.
43:45Oh, my goodness.
43:55It looks pretty good.
43:58Marble chiffon Swiss roll and stewed Oloroso and vanilla prunes.
44:15I think the whole thing is just absolutely yum.
44:31That was, like, yum.
44:37So many chiffons, yeah, they're about the texture, but this one has got the right flavour.
44:41But the dark chocolate that goes along with that cloud-like chiffon cake, it's just so
44:47comforting.
44:48Put me around a fire with a nice glass of sherry and give me that.
44:53And I just don't think you want anything else.
44:55The prunes in the sherry adding acidity just cuts through that richness.
45:00So, so beautiful.
45:02You've got your heritage there with the chiffon, but you would have never probably put prunes
45:07in chocolate with it before, and, you know, these cross-cultural ideas, when they're done
45:12well, are amazing.
45:15And yours is amazing.
45:23Let's taste your dish, Dash.
45:24Cherry glazed charcoal chicken with smoky eggplant and cherry and prune puree.
45:46How did you feel when you put that dish in front of us, because your body language wasn't
45:50quite dessert-dashy?
45:52Yeah, yeah, a bit nervous, to be honest.
45:54A little bit nervous about the cook on the chicken.
45:58Fingers crossed that it is cooked.
46:13Dash, chicken that is under is pretty much a shortcut to a pressure test.
46:18A pump study, yeah.
46:21Shall we check it out, Andy?
46:39How's it looking?
46:43I reckon that's raw.
46:48It's a shame.
46:53We can taste the puree, though, and, um...
46:59It's delicious.
47:00Everything else is delicious.
47:02Except the chicken.
47:05Dash, I'm going for you, mate, because, unfortunately, we can't try the main event of the plate, which
47:10is the charcoal chicken.
47:11Yeah, it's disappointing.
47:15I know you'll be disappointed, because there was times like this where you take a risk, and
47:20hopefully you get the reward, and then next cook, you've got even more confidence.
47:24But, unfortunately, that risk hasn't paid off, because we can't eat the chicken.
47:27Yeah.
47:29If I were you, I'd be getting your headspace in for a pressure test tomorrow.
47:32Yeah.
47:32I'm sorry, mate.
47:37Thanks, guys.
47:38Sorry.
47:42You're going to have that hug back now.
47:43Oh, mate.
47:44Thank you for that.
47:45My bloody camp is right away.
47:46I'm always impressed with what you guys come up with, and, really, overall, very impressed
48:00with, uh, the level of passion, and I just wish you all the best luck in the rest of the
48:06competition.
48:08Put your hands together for Chef Peter Gellemore.
48:11Yes!
48:11Yeah!
48:11Yeah!
48:12Yeah!
48:12Yeah!
48:13Yeah!
48:13Yeah!
48:14Yeah!
48:14Yeah!
48:15Yeah!
48:15Yeah!
48:16Yeah!
48:16What an exciting start to a legendary week.
48:22We expected good things, and what we got was great.
48:28Roo.
48:29Cherries, chocolate, so refined, you nailed it.
48:35Theo.
48:37Fluffy fritters, mouth-ordering mayo, definitely a winning combo.
48:42Audra.
48:43From the chiffon to the candy peel,
48:45You're amazing.
48:46You're amazing.
48:47You're amazing.
48:47You're amazing.
48:47You're amazing.
48:47You're amazing.
48:48You're amazing.
48:49It's a pinda.
48:51Gotchujang dessert.
48:52Gotchujang delicious.
48:54Gotchujang delicious.
48:54Well done, everybody.
48:59Sorry to say, today, we are also looking for a bottom three to join Sarah in tomorrow's
49:06elimination.
49:09Dash.
49:09So, Ben.
49:13Sav.
49:22Ben.
49:23Today, you were just using a legend's ingredients.
49:30Tomorrow, you'll be recreating a legend's dish.
49:34and it's one hell of a masterpiece.
49:41So go and get some sleep because you're going to need it.
49:44Thank you, everybody.
49:49Tomorrow night...
49:51Kirsten Zimbal!
49:53Legends Week continues
49:55with one of our favourite dessert masters.
49:59This is the most technical dessert I've ever created.
50:03Her pressure test is so incredible.
50:09Stop it.
50:11It's already legendary.
50:15This is ridiculous.