MasterChef Australia Season 1 Episode 2
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00:00This is MasterChef All-Stars.
00:05Out of the frying pan and into the fire.
00:09Tonight, three teams go head-to-head in a quick-fire showdown.
00:13I think it's just really overwhelming being back here in the kitchen and cooking competitively again.
00:18Four rounds, four cuisines and $20,000 up for grabs.
00:23Another day, another charity dollar.
00:26As the country's best are put to the test.
00:28I'm seriously out of my damn feet.
00:58We break up, we kiss, we make love.
01:02You don't really want to stay, no.
01:05You don't really want to go.
01:08You're hot, then you're cold.
01:11Yes, then you're no.
01:12You're in, then you're out.
01:14You're up, then you're done.
01:16Amazing start.
01:27$20,000 for the first challenge.
01:30Can you believe we spent one day in the kitchen and we've come away with $20,000?
01:34Incredible.
01:35It's really quite weird to be waking up again in the MasterChef house.
01:38It feels in some ways like it was only yesterday that I was here.
01:44I did have a dream last night that I was on MasterChef and then I woke up and I was on MasterChef.
01:49The other teams look pretty good.
01:51They seem to work together well.
01:52They do.
01:52I think that.
01:53It's different this time around because having watched every series of MasterChef as well
01:57has obviously been with these guys before, I feel like I know everyone and so there's
02:01quite an easy rapport between us all.
02:27Wow, boom!
02:52MasterChef Allstove.
02:54We've kicked off, haven't we?
02:56The croquembouche.
02:58How's the fingers?
02:59Little bit burnt.
03:00The war wounds?
03:01Because you know what, we were chatting and I just went, blue team has got this in the
03:05bag.
03:06They've done the challenge before.
03:07They're older.
03:08They're closing in on retirement.
03:12We kept tripping on our Zimmer frames, you know.
03:16I'll deal with Jono later.
03:22Well, welcome back to the kitchen.
03:25Another day.
03:25another charity dollar that's right another charity dollar and how fantastic
03:31you guys have the power to raise money for something very special so what's this challenge
03:38all about today you have to name your champion and name your cuisine and it's going to work like
03:45this today you're going to cook head to head in four 30-minute showdown rounds in each round
03:52you'll have to nominate a team member to cook within each round five thousand dollars up for
04:00grabs that means every single one of you will be cooking today so the big question who and what
04:09yellow team yesterday you won twenty thousand dollars for your charities but also you won not
04:15one but two advantages kate as a team captain you get to pick which cuisine all three competitors
04:23have to cook in the first round
04:25but before you do that kate this is all about strategy who's going to cook for your team in
04:33round one i am oh i don't know i don't immediately think you're going to be cooking something dessert
04:45what's your cuisine telling good julie callum you're now going to have to pick which of your team goes
04:52up against kate but here's the tricky bit you don't know what cuisine you're cooking
04:58that's what you call an advantage isn't it i love it right callum who you're going to put up against
05:04kate we decided that we want po to cook for us
05:07absolutely 100 johnno
05:15callum why johnno there's a very similar types of cooks i think john will be adept at whatever kate
05:20chooses jonathan it's a good one julie which of your four valiant competitors is going to step
05:28into that arena i'll be going up against kate and johnno
05:32why well first of all we had a shoe off yesterday and dessert queen beat me
05:43yeah so i've got a little score to settle there um secondly i mean johnno had a crack about my age
05:51so i need to teach the whippersnapper a lesson
05:53love it oh i love it i reckon the three of us would be a good competition fantastic
06:00julie take your place this round is going to be a pretty cool matchup the two winners head to head
06:05so kate what everybody needs to know is the strategy that you're playing
06:14what's the cuisine that everybody has to cook
06:17the cuisine that we are going to cook today in the first round is lebanese
06:24where did that one come from well my husband actually has lebanese heritage and when i look
06:35across at you guys i go not lebanese heritage not lebanese no no nobody cooks lebanese yeah but
06:40jonathan loves moroccan my dad's moroccan julie you put your thumbs up that was before i found it
06:47some things to think about you're cooking for your team your pride your charity and getting
06:58them that five thousand dollars your 30 minutes starts
07:04oh you forgot
07:09who's your pick who do you think's going to win it don't underestimate jonathan a father who's
07:26moroccan he eats it every day and you can make that segue into lebanese food
07:31i wouldn't be surprised if judy goodwin does not have an absolutely ripping lebanese dish taught to
07:39by a lebanese auntie somewhere you know what i'm thinking i think kate's got that one dish in her
07:46armory she knows you can nail and i think that is a huge advantage
07:51i'm doing a spice rub lamb with a parsley salad and um some sweet potato crisps so it's sort of a
08:01you know modern take i suppose on traditional lebanese
08:06uh i'm not comfortable at this challenge at all actually i'm going to try and make i think they're
08:11called kibbeh it's like round balls it's like minced lamb and onions and everything and then coated in
08:16sort of a chicken and then uh and then deep fried so i have no idea what the recipe is i have no idea
08:22what's in it i'm going to make it up as i go when i think of lebanese food it's all shared food it's in the
08:28the middle of the table so i go straight for the old favorites of the kofta the tabbouleh you know
08:33the tahini yogurt and some flatbread what do you put in there sumac just some sumac and some cumin
08:38beautiful okay that's me and then what else are you going to do that with i'm going to do a little
08:43chick's tabbouleh what's the chick's tabbouleh it's got couscous instead of the cracked wheat okay
08:48well that's all right that's fine i want to know all the sesame seeds for though that's that's i'm
08:51gonna make like a tahini yogurt too with it well first round 15 minutes down 15 minutes to go
09:01question is are you setting your team up for success
09:09jonathan gary what's happening what's happening possibly the worst challenge i could be in i
09:14reckon what do you reckon you know what because i'm sort of trying to make you know lamb kibbeh
09:18like got my lamb chops so you're going to deep fry them like little fritters yeah yeah that's right
09:22okay yeah are you going to coat them in anything yeah in what well i think it's either i think it's
09:27a sort of a combination of the chickpeas and all the wheat sort of thing and then it gets fried
09:30you've never made it before i love it
09:42have you cooked this dish before i've cooked versions of it yeah right because you're one up on jonathan
09:46already because he's cooking something he's never cooked before okay so tell us what it is so you
09:49got little lamb fillets so i've got little lamb fillets and a spice right yeah what's what spice
09:53did you put on there cumin coriander coriander and a little bit of garlic olive oil salt i like it
09:58yeah really very simple very simple and you pick lamb fillets too which will cook quickly and then
10:01quickly that's right they're getting there and what are you serving it with i'm going to do it with
10:05kumara chips a little parsley lemon lemon some red onions and pine nuts oh nice bit of a dressing
10:11maybe some pistachios okay and then if i've got time i'll do some other bits
10:22i'm actually really regretting this dish that i picked everything is going wrong my station looks
10:28a mess there's rubbish everywhere the kibbeh's not looking anything like i'd imagined and then frying it
10:34i'm not really sure what went wrong when jonathan's on his game he is the most devastating cook in
10:45the competition but when he fails he fails epically oh my god aaron and marion what's going on down
10:52here i know we started off confident we get a little scared but jonno always pulls it together at the last
10:57moment he does we have confidence ladies and gentlemen one minute to go one minute
11:18one minute to go one minute to go one minute to go one minute to go one minute to go one minute to go
11:26this is just so exciting you've just got 30 seconds left come on jonathan 30 seconds buddy
11:39This is it, 10 seconds, 9, 8, 7, 6, 5, 4, 3, 2, 1, that's it, well done.
12:09I just don't know why I put myself in these positions, the kibbit looks disgusting, I was just really worried about taking my dish up to the judges, I wouldn't serve this to anyone.
12:35Kate, you set the challenge, so we'll taste your dish first.
12:39Tell us what it is.
12:44This is a spiced lamb fillet with parsley salad, preserved lemon yoghurt and kumara chips.
12:50I think the combination of flavours, I think the idea that you came up with right at the start is really good.
13:01And I think it's a really neat, clean presentation, lemon, parsley, pine nuts, onion, you get all of that, nice cleansing yoghurt, cucumber, dill, you get all those flavours.
13:16We've cooked the lamb really well, there's a touch of pink.
13:19I would like more of the spices.
13:20But I think that's great.
13:21I think you played your strategy perfectly.
13:23Jonathan, a pica.
13:24Taking my dish up to the judges, I'm really disappointed with myself.
13:30Jonathan?
13:31Yeah?
13:32I'm sure it comes down to taste, isn't it?
13:33Off you go.
13:34Well...
13:35It might come to taste.
13:36Yes.
13:37Well played, sir.
13:38Jonathan, a pica.
13:39Taking my dish up to the judges, I'm really disappointed with myself.
13:55Jonathan?
13:56Yeah?
13:57I'm sure it comes down to taste, doesn't it?
13:59Off you go.
14:00Well, it might come to taste.
14:03But you guys always taught me when I was on the kitchen,
14:07MasterChef is about taking it to the next level.
14:10And I've taken Lebanese to the next level.
14:13Down.
14:16It's the wrong way.
14:36Actually, crusting that mince with the chickpeas is a lovely texture.
14:44But in saying that, it's just like fried rissole in ways.
14:48The yoghurt cucumber sauce is okay.
14:53It just needs more flavour.
14:56Oh, mmm.
14:57That's a new manoeuvre.
15:06Please go back to the house tonight and find a recipe and make one.
15:11Because when they're done properly, they're delicious.
15:18Julian, it's your turn.
15:19What did you cook?
15:27It's a beef kofta with tahini yoghurt, a little, what I call, cheats tabbouleh and some flatbread.
15:35It was amazing watching you cook.
15:37Amazing to see all those different elements coming together on the plate.
15:45Oh, thank you.
15:46And this looks wonderful.
15:49And it's a great example of how much you can do when you're well planned in a very short period of time.
16:07Great generous looking dish.
16:09Fantastic Lebanese flavours.
16:11Wonderful combination of elements.
16:13And notice there's a fair bit of difference between the breads.
16:16So the breads that Gary and George Hayward were delicious and really light and crispy and flaky.
16:20And that last bit of bread is still a bit doughy.
16:22So that's a negative.
16:23But otherwise, just like Kate, an awful lot of positives.
16:27Well done.
16:28Grab your tree trunk.
16:29Back in line.
16:30Well done, George.
16:31Well done, George.
16:33Can we taste the tahini?
16:34Can we taste the tahini?
16:38Fascinating.
16:39It's only our first head-to-head round and we saw some fantastic food and Jonathan's dish.
16:46I was waiting for it.
16:48Jonathan.
16:53When it comes down to the winning dish in round one, we're unanimous.
16:57It's the blue team and it's Julie.
17:06Oh, well done.
17:07Lovely.
17:08No.
17:08Oh.
17:14Julie, congratulations.
17:17You've just won $5,000 for Roxlan.
17:19Well done.
17:20I can't believe it.
17:21I'm so thrilled.
17:23Thank you so much.
17:24Well done.
17:24Now that we've won round one, the advantage passes to my team and we get to choose not
17:36only the next cuisine, but the next person to cook.
17:40Right, Julie, what's it going to be?
17:41The next person to cook for our team is Poe.
17:45Ooh.
17:47Go Daddy Ben.
17:49Come on down, Poe.
17:52Wow.
17:53Right, Callum.
17:54Who's your choice?
17:56I reckon it's got to be Poe's Kitchen TV show versus Marion's Kitchen food range.
18:01Thanks, Cal.
18:02Marion, come on down.
18:08Kate, who's it going to be?
18:11Look, we might as well make it the cook-off of the three Asian queens, I reckon.
18:15Danny.
18:15Danny.
18:21I've been draining this moment.
18:22Welcome down.
18:23Julie, what are you going to make them cook?
18:27We're going with Poe's absolute strength and we're cooking Chinese.
18:31Yeah.
18:33I like it.
18:33All right, there you go.
18:37This is like the best day ever.
18:39Not only do we have the all-stars, but it's multicultural day.
18:43We get to eat like everything gets the best.
18:47You have 30 minutes and your time starts now.
18:51What are you doing?
18:58I'm looking for Chinese things.
19:01It's really cool that I'm cooking against Poe and Marion, but it's Poe and Marion.
19:06They're amazing cooks and their strengths are Asian cooking.
19:10And I just don't know if I'm anywhere near as good as them.
19:15Round two, 30 minutes to cook.
19:31A delicious Chinese meal.
19:33And look, what have you got?
19:34Marion, Danny.
19:35I know.
19:36Poe.
19:36The best.
19:37I mean, this is what it's about.
19:38The all-stars of MasterChef in the MasterChef kitchen at the same time.
19:42I'm excited.
19:43I wonder what Poe is making.
19:46Cooking against Marion and Danny is extremely intimidating.
19:50I'm the only of the three that is Chinese, so I'm really feeling like I have to perform.
19:56Poe.
19:56Yes.
19:57You look nervous.
19:58I am.
19:59Why?
20:00I'm against Danny and Marion, who are quite into their Asian food.
20:05What's your dish?
20:06I'm going to do a dumpling dough, like a gouging.
20:09And then I'm going to stuff it with this pork, beef, fennel, shall see my swine, soy.
20:16Nice.
20:17And then I'm going to pan fry them.
20:19Okay.
20:19You want me to leave you alone?
20:21I would love it if you left me alone.
20:23Okay.
20:27I think it's just really overwhelming being back here in the kitchen and cooking competitively again.
20:32I'm incredibly nervous, more nervous than I ever was on my season of MasterChef.
20:37Marion.
20:38Hi, George.
20:39What's your dish?
20:39My version of salt and pepper prawns.
20:42Yep.
20:42With a cucumber and sesame soy salad.
20:48Yep.
20:49It's a simple dish that can be done really badly.
20:51Yeah.
20:51So I'm hoping to do a good one today.
20:59I don't know if I can take on Poe and Marion.
21:02They were my idols when I was watching season one and two.
21:06I can't believe this is happening.
21:08Hey, Dani.
21:08Hi, George.
21:09What's your dish?
21:10I'm making lychee toffee pops.
21:13Okay.
21:13What's that?
21:13So it's a lychee fritter and then I'm going to roll it in toffee and make it into like a
21:19little lollipop with some, you can spike the caramel with some flavours.
21:22Because, you know, there's lots of fritters, lots of toffee and Chinese desserts.
21:25So I think this is just kind of a fun dessert for kids.
21:2715 down, 15 to go.
21:38Chinese is the theme.
21:39Who will become the cooking queen?
21:42Come on, Dani!
21:43Usually the dumpling skins are much smaller and thinner, but because I was just racing,
22:05I had to just commit to whatever I'd cut.
22:09I'm really worried now whether they're going to cook all the way through.
22:13So, Callum, Chinese the call.
22:20You'd pick Marion without knowing what the cuisine was.
22:22Good call, do you think?
22:23I think so.
22:24I think this is her kind of cuisine.
22:25She's got a very clear idea in her head of what she wants to cook.
22:28Salt and pepper scampi.
22:30Chinese dish automatically, do you think it is?
22:31I think it is.
22:32I think the simple flavours with a really fresh, beautiful product should work really well.
22:37This is the quietest I've ever heard.
22:42The MasterChef Kitchen.
22:44Are you nervous?
22:45Yes.
22:45Ten minutes to go.
22:46Come on, guys!
22:47This dish really is a gamble.
22:56I don't know if it's going to work because I've never made it before.
23:00Last year in season three, the dish that I was eliminated was a banana fritter.
23:06It doesn't look that appealing, does it?
23:07I want to show the judges that I can cook a crispy golden batter.
23:15Are you feeling pretty good about Denise, your choice?
23:18I mean, she loves cooking Chinese flavours.
23:20She loves cooking outside the box, and that's what excites me when I watch her cook.
23:32It needs to be on the plate.
23:34You've got one minute to go.
23:35Come on!
23:36Come on!
23:37Come on, Mary!
23:43Woo, woo, woo!
23:59Ten seconds to go.
24:01Nine, nine, eight, seven, six, five, four, three, two, one.
24:09That's it!
24:10Time's up.
24:15Wow!
24:16Well, it doesn't get any better than this.
24:22The all-stars are in the house.
24:24We've tasted delicious Lebanese.
24:26Now our mouths are salivating for a little bit of Chinese.
24:31We can't wait for this.
24:32Po, you're first.
24:34For real.
24:35For real.
24:36For real.
24:36That's what happens.
24:40Okay.
24:41Are we going to love this?
24:43Um, I hope so.
24:45Are they cooked?
24:53Oh, that's a bit spicy, the sauce.
25:05Oh, that's a bit spicy, the sauce.
25:07Sorry.
25:08No.
25:09It's moments like you standing at the bench, nervous as you are, but making those dumplings,
25:26putting those beautiful folds in a, that just goes, that's why you were part of 2009, that's
25:33why you were a finalist, that's why you're an all-star.
25:37I love these dumplings, a dozen of them, and I'm happy.
25:49Next up, Marion.
25:56Sometimes when I stand here, just gazing to the middle distance, I think people are
26:26thinking of, I'm trying to identify flavours, fleeting moments of chilli or spring onion.
26:33Sometimes that's the case.
26:34Sometimes I'm just standing there going, oh, wow, that is so delicious.
26:38This is one of those moments.
26:40I love that.
26:48Danny, please bring forward your dish.
26:56Danny, how is that, standing on that backbench, looking forward, and seeing two of the stars,
27:03I think, inspired you to send in your application?
27:07What did that feel like?
27:08It's true.
27:08Oh, that's so nice, Danny.
27:11It is a really big moment for me.
27:14It all comes down to my lychee toffee pops.
27:20You know, in the history of the whole world, no one has ever said that before.
27:25You are, you are, you are truly unique still.
27:32You'll feel like a kid again.
27:34Tell me, who's the 4.4?
27:37Ah, do you want to give it to one of your heroes behind you?
27:41Yes, that would be great.
27:42Maybe they can have half each.
27:43We can have half each.
27:45Yay!
27:46Oh, that sounds good.
27:58Oh, man.
28:01Oh, that's good, Danny.
28:02Mm, that's awesome.
28:03Oh, no, it's crap, actually.
28:07If you imagine that kind of toffee apple experience, but instead of making a crunchy toffee apple
28:12underneath this lovely, thin layer of really crispy batter, and then that super, super slurpily
28:20juicy lychee.
28:21It's referential.
28:23It's delicious.
28:25It's quite sophisticated in terms of the balance of flavors.
28:27I think that's very clever cooking, and you have excelled doing exactly what you love.
28:33Traditional Chinese with a very modern spin.
28:35Well done.
28:36Yay!
28:39Yay!
28:40Yay!
28:40Well done, Danny.
28:41That was so yum.
28:47I don't think there's ever been a challenge in the MasterChef kitchen quite like that.
28:52Our three queens of Asian cuisine, head-to-head, three great dishes.
28:58We all had our favorite.
29:02So the winner of this round is...
29:06...the winner of this round is...
29:10...the winner of this round is...
29:11I don't think there's ever been a challenge in the MasterChef kitchen quite like that.
29:17Our three queens of Asian cuisine, head-to-head, three great dishes.
29:24We all had our favorite.
29:25Danny!
29:26Thank you!
29:26Thank you!
29:27Thank you!
29:28Thank you!
29:29Thank you!
29:30Thank you!
29:31Wow!
29:32That's terrific!
29:33Danny, not only do you get the advantage of going to the third round for the yellow team, but also you raised another $5,000 for the Starlight Foundation.
29:46That means, so far, you've raised $10,000 for them.
29:50Well done!
29:51Thank you!
29:52Thank you!
29:53Thank you!
29:54Thank you!
29:55Thank you!
29:56I can't believe that I've beaten Poe and Marion!
30:00Thank you!
30:01As the winner of round two, the yellow team now gets to choose who cooks next and what cuisine they get to cook.
30:07I think it's going to be a great challenge.
30:11Well, Kate, Danny's on the yellow team.
30:13Two advantages.
30:14First up, tell us.
30:16We are going to put Kumar forward next.
30:20Kumar, would you like to come downstairs and take your place in front?
30:25Red team, blue team, it's now your turn to pick who's going to cook in round three.
30:29But remember, with that pick, you also decide which of your remaining team members will cook in round four.
30:34Callum?
30:35I'm just going to assume, from knowing Kumar incredibly well, that I reckon he's going to pick Indian.
30:41So I reckon this might be your one, Aaron.
30:44Oh look, I'd love to take a bullet for the team.
30:50Do you think it's going to be Justine or Chris?
30:53Well, I like the idea of leaving the young guns together for the fourth round, so we're going to send down our old dog, Chris.
31:00We've done a bit of strategising, and we think that Kumar's strength in this context is probably in the Indian.
31:21Oh!
31:22Oh!
31:27Big surprise?
31:28Sorry, I am a bit shocked at the moment.
31:30I was coming down here thinking it was something else.
31:33Well, it's the battle of the blokes.
31:35Chris, Aaron, Kumar, you have to cook us a delicious Indian dish.
31:39You have 30 minutes to do it in.
31:40Are you ready?
31:41Yes.
31:42Yes.
31:43Oh, yeah.
31:44Do it.
31:45Let's go.
31:46Let's go.
31:47Come on, guys.
31:48Go, Aaron.
31:49Go, Aaron.
31:50I'm going to put something out there.
31:51Will you?
31:52Yeah, yeah.
31:53Put it out there.
31:54Kumar's got this one in the bag.
31:55You reckon?
31:56Yeah.
31:57No, I don't reckon.
31:58You know, it's interesting because it's a long time since Chris has been in this kitchen,
32:01and he's been out running his restaurant, doing lots of different things.
32:03Cumin.
32:04Cranda.
32:05He understands spicy.
32:06He understands flavouring.
32:07He understands technique.
32:08That makes him very hard to eat.
32:09Don't let's forget, Aaron, he loves Mexican food.
32:10So those spices, those flavours, you know, it's not a million miles.
32:23He also bumped Marion out of the competition on a satay sauce, and that was a good understanding
32:28of spices and flavours.
32:31The other team shows an Indian.
32:33Kumar's the expert.
32:34I'm going to do the best I can, but, you know, I'm seriously out of my depth here.
32:39I've got to invent something.
32:41I'm going to do an Indian spice rub piece of salmon, a little cucumber and rita, and
32:46if I get time, I'm going to do some cauliflower.
32:50I've got to get fish cooked absolutely perfectly.
32:53And just the flavour balance, get all the spices right.
33:00Kumar, you spent a few minutes in the pantry.
33:02I couldn't find the curry ingredients.
33:03Okay, so what's the curry you're going to make?
33:05Because you're sending the sandwiches.
33:06It's a South Indian thing.
33:07Yeah.
33:08I've got some mussels in a coconutty curry sauce.
33:10Oh, lovely.
33:11So what have you got in there?
33:12A lot of fennel seed in there?
33:13Some fennel and fenugreek and coriander and black mustard seed as well.
33:15Okay.
33:16I was going to do a roti.
33:17Yeah.
33:18But I want to do it with a typical South Indian accompaniment.
33:20It's called upuma.
33:21What's that?
33:22And it's like an Indian couscous.
33:23What's it called?
33:24Upuma.
33:25Upuma.
33:26Alright, look.
33:27Here's our main menu.
33:29And we're going to do it with a paratha.
33:30Aaron.
33:31Hey Gary.
33:32Thinking Italian food.
33:33Yeah.
33:34I was thinking.
33:35Thinking Mexican food.
33:36Indian.
33:37I was thinking all those things, believe me.
33:38You're obviously doing some sort of little prawn curry.
33:39With a paratha.
33:40Is that right?
33:41Absolutely.
33:42What are going to be the predominant flavours in here?
33:43Oh, turmeric, a little bit of spice with some chilli, some ginger, some cinnamon.
33:49You know, I'm just kind of pulling flavours together and hoping that it matches with something in there.
33:52Last time you did that, pull flavours together, I think you're not marrying out of the competition.
33:55Yeah, well, you know, we can only hope that I do well today.
34:01Today in the kitchen, I'm just trying to take deep breaths.
34:04The first challenge, I just totally lost the plot.
34:07I feel quite nervous, you know, I've got the shakes a little bit.
34:10I've never made this dish before.
34:12I'm actually making it up on the spot.
34:15I just hope it tastes good.
34:19The secret of doing this dish is to get a really good flavoured curry sauce going through
34:24and then steaming the mussels in the curry sauce.
34:28I suddenly realise how lovely it is to be back here doing what you really like to do
34:33and producing good food.
34:35It just is a wonderful feeling.
34:37Kumar, do you know that the beards from the mussels are all off?
34:40Yep, I did.
34:41Cool.
34:42Shut up now.
34:46Lots of wonderful spices and aromatics.
34:49Let's hope all these dishes come together.
34:51Ten minutes to go.
34:53I'm completely uncomfortable cooking today.
35:04I've screwed up salmon on MasterChef before.
35:08It's raw.
35:09There's no doubt about it.
35:10All the other bits and pieces I'm okay with, but that salmon, they will crucify me if I cook this wrong.
35:17Tuma, make sure there's no beards.
35:20There's double tech.
35:22Final little finishes.
35:23Aaron, come on my friend.
35:25One minute to go.
35:26Aaron, you love this bit.
35:37Aaron, you love this bit.
35:53Ten seconds.
35:54Nine, eight, seven, six, five, four, three, two, one.
36:03Round three so far.
36:06Come on.
36:06Good job.
36:07Thank you, brother.
36:10That was awesome.
36:11That looks great.
36:16Well, that's the third round done and dusted.
36:19One thing left to do is to taste your food.
36:21But remember, the theme was Indian.
36:23I wonder how you've done.
36:25Kumar, how have you come?
36:26Oh, thank you.
36:29I couldn't have taken it any longer.
36:32Brilliant stuff.
36:33What have you cooked?
36:34It's South Indian inspired food and it's mussels in a coconut curry sauce accompanied by a dish called upuma,
36:41which is a semolina sort of dumpling, I guess you can call it.
36:48I'll tell you what, you've cooked these mussels brilliantly well in terms of cooking because they are super plumb.
36:54Look beautiful.
36:56A few beards on them, though.
37:16I'll tell you what, you've cooked these mussels brilliantly well in terms of cooking because they are super plumb.
37:22Look beautiful.
37:23A few beards on them, though.
37:26Mm.
37:31Delicious.
37:38Mussels are delicious.
37:39They're really beautifully cooked.
37:41What I love about the sauce is it's wonderfully aromatic.
37:43So there's ginger, there's turmeric, there's fennel seed, there's coriander, you can pick all those notes out.
37:48And I like that combination between the fresh aromatics and the dry spices.
37:52I think it's wonderful.
37:54You've missed a few beards on the mussels, which really in the MasterChef kitchen is not quite good enough.
37:59But you know what?
38:00I'll just pluck that out and demolish that whole bottle.
38:03It's really delicious.
38:04Good luck.
38:07Good luck.
38:11Harry.
38:20What's the dish?
38:21OK, it's prawns with just a turmeric, cinnamon and coconut sauce and some paratha with some prawn oil.
38:31The bread really pulls this dish together.
38:53There's a lot of turmeric there, and if you just have the turmeric and the prawn, it's really intense.
38:59With that bread and the seasoning you put on there, it just pulls it back.
39:02That's a beautiful dish with lots of different flavours and beautifully cooked.
39:10Chris, your turn.
39:11What's the dish?
39:20I made a bit of an Indian spice rub on the salmon with a little rita, a little cucumber salad and some cauliflower beignets for one of a bit of a description.
39:35It still makes me so goddamn nervous.
39:41Cooked beautifully, man.
39:50Cooked beautifully.
39:52I was dreading that last time I cooked bloody salmon on this show.
39:56It was a disaster.
39:57What I love most about this dish is the way you've cooked that salmon perfectly.
40:14It's probably one of the most perfectly cooked salmon I've seen here in this kitchen in how many years.
40:20Beautiful crisp beignets and just simple cucumber dressed.
40:25What more could we ask for?
40:27Chris, what a great bit of cooking.
40:35I love that, Chris.
40:36Today, in this round, round three, there could only be one winner.
40:49It's a unanimous decision.
40:53And that winner is Chris for the blue team.
40:55Well done.
40:55Yay, Chris.
40:56Well done.
40:57Well done.
40:58Thanks a lot.
40:58Chris, you have won $5,000 for the Lortsmouth Animal Hospital.
41:06That's fantastic news.
41:07But also, you have won the advantage of the blue team going to the fourth and final round.
41:12We know who's going to cook in round four.
41:14Callum, Hayden, Justine, come downstairs.
41:17Yay!
41:18Gee, this is what we wanted to see, wasn't it?
41:29Yeah.
41:30This is what it's about.
41:31It's about the young pups.
41:33Callum, I've got to say, so far, two days, no wins for the red team.
41:36Thanks for reminding me.
41:37Now's the time for a captain's innings, huh?
41:41Julie, Chris won the blue team the advantage of picking the cuisine for this round.
41:45What do you choose?
41:46These three are going to cook French.
41:51Good choice.
41:56I'm excited about this one.
41:57I can't wait to see who's going to win, who's going to win that $5,000 for their charity.
42:02You ready?
42:02Yeah.
42:03Let's go.
42:04Go!
42:08Go, Justine!
42:10Buckets.
42:11Drink the baskets.
42:12I'm so excited.
42:13Can I say, the person who's really wanted to taste probably the most in the last three
42:17years has been Justine.
42:19Some of the dishes she cooked in Series 1 were quite amazing.
42:22You got some, Jazzy?
42:22Yeah, got some.
42:23She has a brilliant way of flavours.
42:25But look at who else she's got to compete against.
42:27Callum.
42:28You know, since he's left this competition, he's worked with Philippe Michel at PM24, one
42:31of your restaurants.
42:32And then you've got Hayden, who went through and won the immunity pin based on a French
42:37dish.
42:37This is going to be stellar.
42:42Justine.
42:43Hi, George.
42:44How are you?
42:45I'm good.
42:45How are you?
42:46What are you going to cook?
42:47I'm going to do a zucchini and very finely chopped prawn sauce with a bit of champagne,
42:53cream, of course, a little bit of butter.
42:55So just saute that off and just put that on a nice piece of snapper.
42:58Just that's nicely pan-fried.
43:00And I'll do a little white bean peel underneath it.
43:03So nice, simple flavours.
43:06Nice.
43:07Callum and Hayden, can you beat them?
43:09I would love to win this, but we'll just see.
43:12I don't even know what they're cooking.
43:14I can't bone this quail.
43:15I'm freaking out.
43:16Take a deep breath, Cal.
43:20Right, Callum, what's the dish?
43:23Going to get some quail on.
43:25Yep.
43:25I'm going to cook the legs and then the breast on the crown as well.
43:30Going to do a little butter sauce, get some mushrooms sauteed off as well, and then finish
43:34it with a little bit of fresh fennel and mandarin, actually.
43:36I thought these are in season at the moment.
43:38I thought I might give them a go.
43:39Fantastic.
43:39Sounds delicious.
43:41Are you happy to be back here?
43:42I am in a freaking out kind of way.
43:46The flambe looks good too.
43:53Wow, it definitely smells French down here, Hayden.
43:56Judging, how are you, mate?
43:57Yeah, good, mate.
43:57I love the smell of perno.
43:59It's so typically French, you know.
44:01That's it.
44:02What's the dish?
44:02A nice little pan-fried piece of snapper with some braised fennel in that perno that
44:07you just smelt.
44:08Yeah.
44:08And also just a classic bourbon sauce.
44:10Wow.
44:11So French classics, nice and simple.
44:12Justine's cooking snapper.
44:14You're cooking snapper.
44:15Why is your snapper going to be perfect?
44:18It's just about getting your timing right and getting the heat and temperature, and that's
44:21all cooking is, really.
44:25Oh, Callum.
44:26Come on, Cal.
44:27$5,000 for you, Charity, and only 15 minutes to go.
44:37Come on.
44:38Woo-hoo!
44:39Yeah!
44:39Yeah!
44:46To get this right, I need to get the sauce tasting superb.
44:51You know, classic flavours, echelots.
44:53We've got lemons, zucchini, and the sweetness of the prawns.
44:56I don't want to overcook the prawns.
44:58That's number one, getting the sauce right.
44:59Cooking the fish to perfection.
45:03Really hard to do, especially for these judges.
45:06They stress me.
45:11Oh, they look good, Cal.
45:13They do.
45:13They look fantastic.
45:14Callum sounds like he's doing a good job.
45:15How you going, Cal?
45:16Yeah, not too bad, mate.
45:17How are you?
45:18Yeah, all right.
45:20It's so romantic in the kitchen.
45:23The sun's setting, and you've only got five minutes to go.
45:27Come on, Hayden!
45:33Jamie?
45:35Hayden has been cooking so cool, calm, and collected the whole time,
45:38but in the last five minutes, it's looking like it might slip through his fingers.
45:41He really needs to get that furblanc finished.
45:45Yeah, if I don't get it all coming together,
45:46it's going to be one split, runny mess.
45:50What's wrong, Justine?
45:54I think it needs a little bit more.
45:55With the fish, I'm looking for golden on that skin side,
45:59and of course, making sure that it is just cooked in the middle.
46:02I don't want it to be overcooked.
46:05Stick a knife in.
46:09Oh, it's just us.
46:10If I can't cook that fish to perfection,
46:12the judges will slam me.
46:14This is a living room.
46:25I'll tell you one thing for sure.
46:27The Reds need a win in this last challenge.
46:30Two minutes to go.
46:31Come on, everybody!
46:42Come on, buddy!
46:56Let's help me!
46:57Do I go sauce first or fennel first?
47:05Fennel.
47:13Come on, Sal. Bring it home.
47:17Ten seconds.
47:18Nine, eight, seven, six, five, four, three, two, one.
47:40Justine, Callum, Hayden, round four.
47:42What a beauty that was.
47:43You had to cook a French-inspired dish.
47:47Justine, you're first.
47:55Justine, what's the dish?
47:57So I've just done a simple pan-fried snapper with a white bean puree
48:02and a champagne and prawn sauce.
48:07I hope the fish is cooked.
48:09I'm always petrified of overcooking the fish.
48:22The snapper's cooked perfectly.
48:24I love it.
48:40I love that sauce.
48:42When you say creamy sauces, I always go,
48:44ooh, not one of those sort of old, heavy, gluggy sauces.
48:48But it's not that.
48:49Lovely little pops of prawn through it, zucchini, and creamy white bean.
48:53What I don't like is why would you crispy something up like snapper skin
48:58and then tip, you know, a chunky sauce over the top and make it soggy?
49:02True.
49:02It doesn't really make sense.
49:04But that's the only criticism.
49:05Justine, don't be nervous.
49:07You're an all-star.
49:13Callum, up you come.
49:14Oh, he does look.
49:17He does that same nerve as the walk-up.
49:19The stutter.
49:20The stutter.
49:23Looks great.
49:24Looks clean.
49:24Looks fresh.
49:25Quail, it's French.
49:26Fennel's French.
49:27White bean puree's French.
49:29Let's dig in, shall we?
49:31Are you worried about anything?
49:33Honestly, you know how you were just saying how it looked?
49:35That was after many of your masterclasses,
49:38watching you kind of, like, think about how a plate of food goes together.
49:41I know it just sounds like I'm sucking up.
49:43But you guys have seen what Gary's food looks like.
49:45Keep going, son.
49:45Keep going.
49:47He's kind of like, you know how he, like, takes time and has a good ingredient.
49:51Tell him how good his food is.
49:53See you're good-looking, Gary.
49:54I love the quail.
50:14I think you've cooked the quail perfectly.
50:15The breast is pink.
50:16The skin's crispy.
50:18Beautiful amount of seasoning.
50:19Love the mushrooms because you've got caramelisation.
50:22There's this little charriness to the whole thing.
50:24And then you sweep it all up with a bit of that olive oil in the white bean puree,
50:28which is nice and creamy.
50:29And we all love those crispy, creamy textures.
50:32And then you get a little smack of mandarin and you think,
50:34ooh, not sure about that.
50:36But just my opinion of that.
50:37Okay.
50:38Thanks.
50:39Yay!
50:41Woo!
50:41Woo!
50:45Time for the final dish.
50:47The other team's Hayden.
50:52Hayden, is this dish as good as the one that won your immunity in 2011?
51:01No, I don't think it is, Matt.
51:03One of the elements is just not right on that plate.
51:06What went wrong?
51:07I basically used the wrong vinegar for my beblanc sauce,
51:11and it's just really, really sweet.
51:13This is definitely not a beblanc.
51:37However, when you eat that beautifully cooked snapper
51:40with some of that very simply cooked fennel,
51:45the sweetness accentuates the alliest flavour of the fennel.
51:48And it's a bit like the, you get that flavour that the fennel maybe has been caramelised,
51:52you know, it's been cooked with a little bit of sugar in the oven
51:54to get that kind of that chewy toffee flavour.
51:56But I think it's probably, in terms of this challenge,
51:59a little bit too much of a sticky toffee snapper.
52:02Fourth and final round, and you three gave us a problem.
52:14You gave us three dishes that we loved for different reasons.
52:18So we asked ourselves, as we always do in those situations
52:21where it's kind of too close to call,
52:23which of those dishes we'd like to eat tomorrow night for dinner.
52:26So the winner of this French round
52:30by the narrowest of margins
52:33is Callum.
52:38Woo!
52:50Callum, that's five grand for the Cancer Council.
52:52That's a win for the Red Team.
52:54You're first so far.
52:54Well done.
52:55Well, brilliant to have you back
53:03and brilliant that you're all cooking so well.
53:05And we know that you love the MasterChef kitchen so much.
53:09So just because of that,
53:11we're going to bump you outside
53:12and take you off-site tomorrow.
53:16And that's going to be a thrill.
53:18But can I tell you?
53:19Out of the frying pan
53:20and into the fire.
53:23See you tomorrow.
53:23Tomorrow night on MasterChef All-Stars.
53:35You are going to make the best sausage sizzle in the world.
53:40Three teams give something back to those who help us.
53:43It's going to be a massive challenge.
53:45The heat is on to create the perfect gourmet sausage from scratch.
53:50And if they're not ready at our tent,
53:52they're going to go to the next one.
53:53But Whitchell's style recipe
53:55will be a roaring success.
53:57I don't know how we're going to feed all these people.
53:59Only one snag.
54:00You've only got one minute to go.
54:02This should be an interesting little finish to this.
54:04That's for sure.
54:04This should be an interesting week.
54:20This should be an interesting week.
54:22Until also,
54:22we'll be right back.