MasterChef Australia Season 1 Episode 7
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#MasterChefAustralia
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00:00Previously on Mastership All Stars...
00:05You came to change your lives, now you've come back to change other people.
00:11Twelve of Australia's very best amateur cooks return to where it all began.
00:16It's the temple of doom as far as I'm concerned.
00:19They started out as three teams fighting for more than $100,000 for their chosen charity.
00:26$40 in the hands of Save the Children Australia can feed a malnourished child for a month.
00:30It's a lot of kids.
00:31And to ultimately hold high the Mastership All Stars trophy.
00:35The hardest part is yet to come.
00:38Tonight, they compete as individuals.
00:41This is an immunity challenge to trump all other immunity challenges.
00:45As the All Stars battle 12 of the country's best chefs.
00:49Now this is what we call the ultimate face-off.
00:52This is not going to go down too well.
00:54It's head-to-head in an epic showdown to win immunity.
00:59Cookie against Alessandro, again, is unbelievable.
01:03It's so intimidating.
01:04This is the clash of the titans.
01:06And with the first elimination just around the corner, the stakes have never been higher.
01:12You make one mistake and...
01:14It's your heart and you're cold.
01:17You're yes, then you'll know.
01:19You're in and you're out.
01:21You're up and you're down.
01:22You're wrong when it's right.
01:24It's black and it's white.
01:26We fight, we break up.
01:28We kiss, we make up.
01:30Your heart and you're cold.
01:32You're yes, then you'll know.
01:33You're in and you're out.
01:35You're up and you're down.
01:36You're up and you're down.
01:37You're down when it's white.
01:39It's black and it's white.
01:40We fight, we break up.
01:42We kiss, we make up.
01:44You don't really want to say no.
01:48You don't really want to go out.
01:52You're hot and you're cold.
01:54You're yes, then you'll know.
01:56You're in and you're out.
01:58You're up and you're down.
02:08What do you reckon we got on today?
02:09It's cupcakes.
02:10Cupcakes.
02:11You just want to cook cupcakes.
02:14It's been great being in the house with all the other all-stars.
02:17I've watched all of them in their series and it's really lovely to be here and to see
02:22that they're pretty much exactly as I thought they were.
02:26There has been no talk of elimination yet, but it is inevitable and it is around the corner.
02:33I don't know.
02:34Maybe it's today.
02:36It's all fun and games now.
02:38We're having a bit of a joke, but you know, as soon as eliminations start, the real competition
02:43starts to set in and that's going to be savage.
02:47We're only at the beginning of this competition now and it's all ready at finals level from other seasons.
02:52So imagine the final for the all-stars.
02:55It's going to be nuts.
02:57Let's do it.
03:18Oh.
03:19This is very odd.
03:33Warning.
03:34It feels naked without anything in it.
03:37We expect those benches to be there every time, nice and shiny, ready to go.
03:43Today, I smell a rat.
03:46Right, you horrible lot.
03:50Welcome to a new week.
03:52You feeling full of energy after a busy week last week?
03:55Absolutely.
03:56Collectively so far, you've raised $60,000 for your charities.
04:01Some big news.
04:08Last week, you did your last team challenge.
04:13For the next two weeks, you're going to be competing as individuals.
04:19Your chance to shine again and bask in the glory of your own brilliance.
04:24You're raising money for your own individual charities.
04:30And not only that, you get to raise the first MasterChef All-Stars trophy.
04:37Tomorrow, some of you are going to face an old friend.
04:43The pressure test.
04:44And yes, from there, two will be saying goodbye to the MasterChef kitchen and going back to
04:56their glorious cooking lives.
04:58There's been rumblings from the start, you know, that this was going to happen.
05:03But this is the thing with MasterChef.
05:04You can be cooking away and doing the best job in the world.
05:07You make one mistake and you're gone.
05:10Today, we're giving you a golden opportunity to cook your way to safety with a MasterChef classic.
05:17The Immunity Challenge.
05:21Oh, cool.
05:23Oh, Marianne.
05:24Yeah, I like that.
05:26I love that.
05:27I know.
05:29This is an immunity challenge to trump all other immunity challenges.
05:35Today, you're going head-to-head, one-on-one with 12 of the hottest chefs in Australia.
05:47Wow.
05:48Yeah.
05:50I think you might need trouble, Marianne.
05:51Yep.
05:53Thank you, thank you.
05:54Yeah, that's right.
05:55OK.
05:56Oh, fuck, oh, fuck.
05:59Woo!
06:00Thank you, thank you.
06:04Yeah, thank you.
06:08Oh, fuck off, fuck off.
06:11Woo!
06:17Ah, what a lovely to see you.
06:21Goodness gracious me.
06:23See all 12 chefs is an intimidating sight.
06:32These guys and girls are like the top level of Sydney restaurants, Melbourne restaurants.
06:39Automatically, I think, oh my gosh, we have to cook off against chefs.
06:43This is not going to go down too well.
06:47Now this is what we call the ultimate face-off.
06:53Are you shaking in your boots?
06:57Absolutely.
06:58Yeah, you should be.
06:59I would be too.
07:01If you want immunity from tomorrow's pressure test, you have to beat the chef standing opposite you.
07:09Let's do some introductions, shall we?
07:12First up, Julie, Adrian Richardson.
07:15Ho, Dan Hong.
07:17Dan Hong.
07:18Oh!
07:20You're going down, by the way.
07:21Oh!
07:23Justine, Jeremy Strode.
07:26Jeremy Strode is very respected in the food world.
07:30His head chef at Bistrode CBD is even worked under Michelle Rue, and for me, that's kind of scary.
07:37Marion, Martin Boats.
07:41I'm paired up against Martin Boats, and I'm so excited because I love long grain.
07:45I love his style of food.
07:47Kate, you know, Darren Purchase.
07:50When Darren Purchase walks into the kitchen, he's serious.
07:53He's here to win, and that always just puts me off a little bit.
07:58The dish we're cooking today is banana, caramel, and rum.
08:01I think there's 13 recipes in total.
08:0413?
08:05Whoever cooks 13 things at once?
08:06I really don't want to lose to Darren Purchase twice in a row.
08:11Danny, old foes, Alessandro Pavone.
08:15And he's like a scary shark.
08:18I faced him last year cooking for an immunity pin, and we drew.
08:24Yeah!
08:25Cooking against Alessandro, again, is unbelievable.
08:28What are you doing?
08:29Shh!
08:30What the hell out of here is this?
08:31Are you sure?
08:33It doesn't work.
08:37I'm just hoping that we don't have to cook an Italian dish, because there's no way I'm
08:41going to beat him if he's making pasta.
08:46You know who you'll be cooking against, but the question is, what will you be cooking?
08:51Today, there's a choice of two core ingredients.
09:05You ready to find out what they are?
09:08Absolutely.
09:12Oh, yes.
09:13Bacon and eggs.
09:16Ah!
09:18Okay.
09:19One of these two ingredients needs to be featured in your dish.
09:25It needs to be the hero.
09:29Colin, what do you think?
09:31Bacon or eggs?
09:32I think the bacon is the easier option.
09:34Well, for me, maybe not for the pastry boys.
09:38But, you know.
09:40But we use these ingredients every day, so it shouldn't be a problem.
09:43Alessandro?
09:44I like to use them both.
09:46Both together?
09:47Yes.
09:48You can't?
09:49Okay.
09:52Vincent?
09:54Bacon or not for it?
09:54Would you be using bacon today?
09:56That's savory.
09:57I don't do savory.
09:59So I can see some beautiful duck eggs there.
10:02I'm kind of happy.
10:07Master chef all-stars.
10:08Come on up and have a look at the ingredients.
10:10You get to pick the core ingredient we're going to cook with today.
10:13If you pick eggs.
10:14If you pick eggs, we remove bacon.
10:17There's no bacon in the pantry.
10:19If you pick bacon, guess what?
10:22We remove eggs.
10:24There's no eggs in the pantry.
10:26Right.
10:27Master chef all-stars.
10:28Come on up and have a look at the ingredients.
10:30There are so many different cuts of bacon, and for me, that just gets my eye straight away.
10:39The smokiness, I can smell it.
10:41That's the one I want.
10:43Stand near what you want.
10:44I guess I'm drawn to the bacon because that lends itself to savory and, you know, all those cool dishes.
10:50You can do a beautiful smoky bacon.
10:51Amazing.
10:52But Vincent's there in my ear saying, to eggs, to eggs.
10:55If it's bacon, you're going to have to do savory.
11:00100-year-old eggs.
11:01There's a lot of pastry chefs in front of me, and if eggs are off the table, that's going to throw a little spanner in their works.
11:07I don't know if everyone's thought this one out.
11:09I don't mind either.
11:10I would love pork.
11:12Okay, all-stars, back in line.
11:20You've had a look.
11:22Julie, deliver the verdict.
11:27The majority of the all-stars wanted the eggs.
11:30Eggs.
11:31Eggs it is.
11:32Eggs is the core ingredient that everyone must cook with.
11:40Masterchef all-stars.
11:41You have 90 minutes to cook your dish.
11:47Chefs, because you're the professionals, you get 60 minutes to cook the dish that competes against the all-stars.
11:55There's no way on earth George and I are going to judge 12 of our peers.
12:02The ultimate immunity challenge is going to be decided by a blind tasting by three of the best food critics in the country.
12:14Oh!
12:20Food critics are a whole new kettle of fish.
12:23We've got to know the judges, we know what they like, we know how they critique, that's just scary, I'm trying not to think about it.
12:30We'll meet those critics later.
12:32Are you ready?
12:33Yes.
12:34Your time starts now.
12:35Contestants, you have 90 minutes to cook us a brilliant dish using eggs.
12:48The chefs, you have 60 minutes, so when we kick off the contestants, you can stand at the end of the bench.
12:55Are you ready?
12:56Yes.
12:56Your time starts now.
13:03Traffic jam.
13:04Today is really important because if you want to skip the pressure test, you don't want to be eliminated first, then you really have to win today.
13:14So it's the stocks anyway.
13:15Orange blossom, orange blossom.
13:18Hey Mads, have you gone ginger at all?
13:19No, I haven't.
13:20Royal tiger.
13:21You come on MasterChef for the experiences because these experiences change your life.
13:27And standing in a room with 12 all-stars and 12 of the best chefs in the country, if you're into food, this is your nirvana.
13:40Keep whisking, Kate.
13:42Kate, you're doing a dessert.
13:44Yeah, I know.
13:45Are you competing against the dessert king?
13:47You know what?
13:48That's crazy.
13:48He loves dessert, I know, I'm insane.
13:51Last time you competed against Darren, I actually said to you that if you could actually put the dessert, I would bow to you.
13:59And you did it.
14:01Right?
14:02Oh my goodness.
14:05That was the turning point for me in the competition when I actually started to think, I can cook more than I think I can.
14:10You were flabbergasted as well.
14:12What a surprise.
14:15Today the core ingredient that we're all cooking with is eggs.
14:18I'm going to do a little take on the old favourite of a lemon meringue pie.
14:23There's a pastry case for the traditional lemon pie and there's an almond salted crumb for the deconstructed version.
14:30There is a lemon curd that exists in both parts and there's a meringue.
14:34Today, I'm cooking against Alessandro from Amagio.
14:40I faced him last year cooking for an immunity pin and we drew.
14:46But he's a big Italian man and he's kind of scary and I know he's such an amazing chef.
14:52Nanny?
14:53Hello.
14:53Yes, I'm making a Sri Lankan breakfast which consists of an egg curry.
14:58Yep, love that.
14:59Sounds good.
15:00With a roti.
15:01Oh, good.
15:01It's going to be quite a thick curry sauce.
15:03Lots of flavour.
15:05The eggs are going to be boiled and then fried and then laden with the sauce.
15:09Okay, yum.
15:09I've never made a Sri Lankan egg curry but I've made deep fried eggs and I've made Sri Lankan curry so there is no reason why I can't meld the two together.
15:18I wasn't going to go head to head with pasta with Alessandro.
15:21There's no way.
15:22You weren't going to make pasta?
15:23Come on, Danny.
15:24Where's the fighting spirit?
15:26Kuma, how's it going?
15:28Is it working?
15:28Oh, it's not hot enough.
15:30Alright.
15:30I'm really scared to be competing against Sean Preston.
15:34He is the grandmaster of Japanese food.
15:37He's just a perfectionist at what he does.
15:40Today I'm going to do a surba noodle bird's nest with quail's eggs in it.
15:46I've boiled up some surba noodles because I want to form the surba noodles into a nest and then fry it to crisp it up.
16:02You good, Aidan?
16:03Yeah, good, yeah?
16:04Although I'm cooking against Vincent Gadan from Petit's, I've got Alessandro Pavoni right next to me and, you know, he gives me some inspiration to do a beautiful duck egg raviolo and I know that if I need help, he'll be able to help me out.
16:17Aidan.
16:17Aidan, Aidan, Aidan.
16:18Aidan, Aidan.
16:18Aidan, Aidan.
16:18A dish.
16:19Tell us what you're cooking.
16:19A dish.
16:19It's a raviolo with a beautiful duck egg inside, pumpkin puree, sage burnt butter sauce and an anchovy crumble.
16:27Yum.
16:27Sounds lovely.
16:28How do you make the anchovy crumble?
16:29Just with some bread that I'm going to sort of dehydrate a bit, pan fry the anchovy so they're nice and dry, and a little bit of butter, blitz it down so it's just a fine car.
16:37Cool.
16:37So you get this sort of salty nose fry.
16:38Yeah, it's like that peasant's parmesan.
16:40Yum.
16:41And I've got the man standing next to me as well to help me.
16:44You have Alessandro, who's king of Italian food pasta, but you're competing against a pastry chef.
16:49I am.
16:49It's going to be interesting to see what Vincent comes up with.
16:54So, really interesting.
16:56Did you hear the conversations?
16:57You've got Dani, who you're competing against.
16:58She's doing a curried egg with a roti, so a very different style to anything that you would cook.
17:04It's going to make it difficult for the judges, isn't it?
17:07Very difficult.
17:07Because, I mean, he's going to make a totally different dish.
17:11You've got Hayden there.
17:12So he's cooking a savoury dish.
17:13He's doing a raviolo.
17:15Alessandro.
17:16More flour, huh?
17:17Yeah.
17:18More flour?
17:19More flour?
17:20Yeah.
17:21Hang on a minute.
17:22Hang on a minute.
17:23He's getting pasta tips from the professional.
17:28Do you know what you...
17:29Yes.
17:30My dessert will be named menage a trois.
17:32Okay.
17:33So there's three things of something, is there?
17:34Three berries.
17:35Oh, beautiful.
17:36Because that's my favourite fruits.
17:38Yeah.
17:38And maybe I'm going to use some champagne.
17:40And maybe some crunchiness, because we're using egg whites or maybe meringue.
17:44Yeah.
17:44One hour?
17:45Is it going to be long enough?
17:46I'm going to be on the edge.
17:47Oh, we've got Kumar's on fire.
17:50Kumar's on fire.
17:51You okay?
17:52I'm going to be on fire.
17:53I'm going to be on fire.
17:54I'm going to be on fire.
17:54Ten minutes to go.
17:57What else goes in this sauce?
17:59I might as well start making that now.
18:03Chicken stock.
18:05I'll make the chipotle puree.
18:07Or will I?
18:09I'll make the chipotle first.
18:10Look, I know that people might think that getting an extra 30 minutes over chefs is going to make some dramatic difference.
18:16If you've ever stood next to a chef and seen how they cook, I don't think four hours is going to help me out particularly.
18:23My opponent today is Jeremy Strode, and he's from Bistrode, CBD, and The Fish Shop.
18:32I fear Jeremy a little bit, because I know that he has that classical French cooking behind him.
18:39Like all of them, they've got that technique.
18:41Justine.
18:42George.
18:42I'm going to put it out there, right?
18:44Out of everyone in this entire room, if I was you, I'd be scared.
18:49I know, I know, I know.
18:51So I'm a little bit scared, but I'm just trying to focus.
18:54I can't cook desserts, so I think you've chosen them all.
18:56Oh, good.
18:57There we go.
18:57That's a positive.
18:58I'm doing a dessert.
18:59I usually stick away from desserts, but today I want to do something very classic that really shows off eggs.
19:04That is orange blossom floating islands with a pistachio crumble.
19:08That's a beautiful dish.
19:10Yeah, sounds great.
19:11I think we've got a bad one.
19:16See, I thought this was going to be chaos, but as it turns out,
19:20I'm loving the energy and sensing a few nerves on the sidelines here.
19:24Five minutes to go before the chefs kick in.
19:34I'm paired up against Martin Bowers, and I'm super excited because I love his style of food
19:39and the flavours he gets out of Southeast Asian food.
19:42Oh, that's a good idea.
19:44Orange peel.
19:45Oh, yeah, that's all right.
19:46You can smell the tea.
19:47That smells good.
19:48Thanks, Martin.
19:51Marion.
19:52Hi, George.
19:52What are you cooking?
19:53What's the dish?
19:54So I'm doing a smoked duck, which is going to be a vehicle for a really nice soft boiled duck egg,
20:02salted duck and apple spicy salad, and a lemongrass sweet soy reduction.
20:07So you've got the sweet, salty, creamy egg.
20:11Great.
20:11Sounds amazing.
20:12Just be careful, you know, the heat.
20:14When you cold smoke, you're not adding heat.
20:16You're just adding flavour.
20:17But when you're hot smoke, which is what you're doing there, you're adding heat and flavour.
20:22And heat tends to overcook.
20:24So just be careful.
20:25Good luck.
20:25Okay.
20:25Thanks, George.
20:27I pull open the lid of the wok, and I can see that it's totally overcooked.
20:33They're all shriveled.
20:34They look like little bullets.
20:37There's just no way I can serve this duck.
20:39It's a disaster.
20:40Right, all stars, you are just about to see a little bit of cooking.
20:48This challenge is absolutely insane.
20:50We have the best chefs in Australia cooking against us.
20:55These are professionals.
20:56These are the people that have risen to the top of their industry.
20:59Chefs, are you ready?
21:00What?
21:01Get to your stations.
21:02Off you go.
21:03One hour to go.
21:04Go, Vincent.
21:05Vincent.
21:07Let's go.
21:10Chefs, are you ready?
21:15Get to your stations.
21:16Off you go.
21:17One hour to go.
21:20Today we are cooking in the ultimate immunity challenge.
21:24There's 12 all-stars versus 12 of Australia's best chefs.
21:28And whoever can beat the chef will skip tomorrow's pressure test.
21:34It is a little bit frantic right now.
21:37There are 24 people trying to cook.
21:39There is equipment everywhere.
21:41Everyone's doing all sorts of things.
21:43But Jeremy, he comes in and starts to cook just casually.
21:47How's your anglaise?
21:48Nearly there.
21:48It's just taking a while to thicken up.
21:50It's good to do it slow though.
21:51Yeah.
21:54Cooking against Alessandro, again, is unbelievable.
21:58I know that it's just a fantastic cook.
22:00It's so intimidating.
22:02I'm just going to stop you momentarily.
22:05Is that my pan?
22:06Yeah.
22:07Is that his pan?
22:09No, it's my pan.
22:10Are you sure?
22:11Don't take his pans, yeah?
22:13Maybe it was his pan.
22:14I think it was.
22:15He's going to get another one.
22:16Sorry, I'll stop talking.
22:18We're in the pan.
22:18Hey, there's some competition going on, isn't there?
22:21We need to find out what you're cooking.
22:22Do you want to tell us while you're working?
22:23What are you doing?
22:24Well, I'm going to do another violi.
22:26Yep.
22:26With ricotta, spinach, duck egg and truffle.
22:31Oh, beautiful.
22:32And on top, I'm going to put all mixed herbs to clean it
22:36and shave Western Australian fresh truffle.
22:39Sounds pretty good.
22:40It sounds really good.
22:41And in Italian, it sounds even better, doesn't it?
22:43Any fighting words?
22:46I love you.
22:46Oh!
22:47No!
22:47No!
22:48No!
22:53I lift the lid off the wok and I can see that that duck breast
22:56is totally overcooked.
22:58It's all dry and shriveled up.
22:59It looks horrible.
23:00And I think to myself, oh, no, how embarrassing.
23:04Martin Bowles is standing right next to me
23:06and I'm just stuffed up.
23:09Martin can see that the duck is totally overcooked
23:12and he says to me, you know,
23:13have you got some more smoking mix?
23:14You've got time.
23:15So, you know, I decide to do it again.
23:17Marty Boates from the wonderful Long Grain in both Melbourne and Sydney.
23:28What's your dish?
23:29I am doing crisp fried salted duck eggs.
23:32Yep.
23:32And prawn salad.
23:34Now, tell me, what do you think of Marion's dish?
23:36Marion's dish is fabulous.
23:37Yeah.
23:38What about the overcooked duck?
23:39Well, it's a mistake she made
23:40and she's just fixing it now, so she'll be fine.
23:42Okay.
23:43All right, then.
23:44Today, I'm cooking against Vincent Gadarn.
23:59I look over at Vincent's bench and, you know, he's really cracking on.
24:02He's got so many different elements and textures and things going on.
24:06There's meringues, there's raspberries, there's jellies, there's creams.
24:09There's, yeah, it's looking unreal.
24:12Alessandro and I are making very similar dishes.
24:15So, he's making his and I'm making mine.
24:17So, having him standing next to me, watching over what I'm doing,
24:20you know, it's a blessing.
24:22First cut the bottom.
24:23Yeah, and then put it there, cut a square bit, put it on top.
24:29Oh, it's already broken.
24:30What happened?
24:31It broke.
24:32Okay, it's delicate.
24:33I've got a pecan and do it again.
24:35Okay.
24:42Jeremy Strode, what do you think about eggs?
24:44Really simple dish, George, really simple.
24:46Scrambled duck eggs, which I adore.
24:48Yep.
24:49All quail, the walnut muftis, and trout roe and some toasted brioche.
24:53Chai, red beans, sorrel.
24:55Yeah, but you know what, Link?
24:56Very simple, but that's it.
24:56Yeah, but you say simple, but those scrambled eggs are overcooked.
25:00Yeah, yeah, yeah.
25:00Those duck eggs are overcooked, undercooked.
25:03Justine's doing an orange blossom floating island.
25:06They're looking good, eh?
25:07What do you think?
25:07They're floating, aren't they?
25:08Yeah, that's for sure.
25:10But would you poach them in water?
25:12Yeah.
25:12I know.
25:13I was just trying to do something different.
25:15Oh, yeah?
25:16They're looking at me like that.
25:17They're getting the flavour clean, aren't they?
25:17They're getting the flavour clean.
25:20Right, you two, calm down, calm down.
25:23Who's that?
25:23That's mine.
25:24Oh, they look nice, don't they?
25:26They look good.
25:26That's a great meringue.
25:27That's a great meringue, so you've got these little floating islands.
25:30Yeah, yeah.
25:31Oh, look how smooth and shiny they are.
25:33Could be a trouble, eh?
25:34I know.
25:35Tell us what dish you're cooking.
25:36What are you going to put up?
25:37We're doing a burnt orange cream, so maybe egg yolk stick, nice, rich, tarragon marshmallow,
25:43and some eggy bread.
25:44Ooh.
25:44Oh!
25:45We'll see how we go.
25:46Sounds nice.
25:47I think I might have a little bit of trouble.
25:48Well, intense, dramatic, amazing food, amazing techniques.
25:59Words can't explain what's going on here in the MasterChef kitchen.
26:0430 minutes to go.
26:05We've never had a challenge like this before.
26:09It's brilliant.
26:10Just look at how they're working, and they're taking it really seriously.
26:13I think the MasterChef All-Stars are really nervous, but then so are the chefs.
26:17Jeremy Strode, who is one of this country's finest chefs, you know, telling Justine how
26:22to Cornell.
26:23They're having a little food conversation.
26:24Yeah.
26:25But jeez, and he organised.
26:26Like, you know, you pick out certain people, say, like, Sean President from Saki.
26:30It's like military operation.
26:32There's some really stand-out dishes out of here.
26:34There are.
26:41I'm gravitating towards you, because you've got duck fat in your hands.
26:44Love it.
26:45What's the dish?
26:46Couldn't find the butter.
26:47Oh, is that what it is?
26:47Yeah.
26:48What's the dish?
26:49You've got lots going on here.
26:50Doing a scampi prawn scallop, three separate tartars, with egg featuring as the garnish
26:57or the flavour base for each three.
26:58Lovely.
26:59Are you concerned at all, Navelle?
27:00You've got your competitor next door, Kumar?
27:02He's got my magic band, so, yeah.
27:04I'm giving the love away.
27:06Is there any competition?
27:07Are you watching?
27:08Everything's in a line.
27:09Knows where he's going.
27:11And you're sort of tinkling along there, peeling those quailies.
27:13Well, I think this is a nightmare.
27:16Pain in the bum.
27:17Nightmare.
27:17I know, you can help him a little bit if you want.
27:19Yeah.
27:20Or alternatively, ignore him and let him fall.
27:23I told him how to make the little bird's nest nicely, so I think I've given him enough.
27:28Does that need anything?
27:33Smoke a big grey, always.
27:34Yeah, there's a lot in there, huh?
27:36Put up a little bit more oil in it.
27:37A little bit more oil, yeah.
27:38I'm much happier with this batch of duck.
27:49It's nice and soft and it's juicy.
27:51The other one was just hard and tough.
27:58Darling, why are you slicing it now?
28:00I was just making sure it's okay.
28:01If I were you, I would really caramelise that skin and really season it up because that...
28:08I don't think it'll underpork over for a duck.
28:09I know you'll be better off having a caramelised duck skin.
28:13Martin Boats is an absolute gentleman.
28:16This is really exciting to be cooking next to him and getting some great tips, so I'm really happy about that.
28:24Very nice.
28:26Very nice.
28:28Wow, hundreds of years of cooking experience.
28:31And all we want is one hero dish.
28:34Ten minutes to go.
28:40I think I've come to a standstill.
28:42I can't seem to peel the quail eggs.
28:44It's just a disaster.
28:47I just can't remove the shells.
28:49They're not coming off.
28:50I have no idea what's happening.
28:52I'm devastated.
28:53I'm really worried because the hero is the egg.
28:56It's got to be there.
28:57And it's not working out.
29:01I think I've come to a standstill.
29:09I can't seem to peel the quail eggs.
29:10It's just a disaster.
29:11Change your eggs, man.
29:12Use a different egg.
29:17Sean tells me to continue with it, not to give up hope.
29:20He's so encouraging.
29:21He just says, go ahead, do it.
29:23Just change the eggs.
29:24This is the clash of the titans.
29:26The all-stars versus the best chefs in the country.
29:30Five minutes to go.
29:31What's going on in the room right now is absolutely nuts.
29:34There's 12 all-stars.
29:35There's 12 of Australia's best chef.
29:37There's stuff everywhere.
29:38There's some amazing dishes being done.
29:40You know, this is what it's all about.
29:42It's a little bit controversial putting citrus with floating islands.
29:51But, you know, citrus are in season.
29:53I want to celebrate them.
29:55So I thought, you know what, I'm going to take the risk.
29:57And I'm going to do a citrus salad with this.
29:59Are you sprinkling that on top of here, the crunch?
30:01The pistachio.
30:02On top?
30:03Yeah, just on top, just for a bit of crunch.
30:05And then just because I don't like it when it's far too sweet.
30:08So I'm just going to put just a citrus salad.
30:10Just a touch of orange blossom water in the custard.
30:14I was going to put it on it also.
30:15So I don't know if it's just too much.
30:17Just sit in the middle, maybe?
30:18Just sit in the middle.
30:21The cool thing about cooking off against Vincent was he was always going to do sweet.
30:24He's done a meringue.
30:26He's done chocolate work.
30:27He's made a cream.
30:28He's made a jelly.
30:29I'm going to have my dish for dinner and then his dish for dessert.
30:32Perfect.
30:33One minute to go.
30:43You've got one minute.
30:48I know I've got to stay focused on what I'm doing, but at the same time, I can feel this
30:52pull.
30:52I just want to watch what Darren's doing.
30:54He's got tarragon marshmallow.
30:55He's got a burnt orange custard.
30:57Only someone like Darren Purchase could pull that off.
31:00I don't really want this dish just to be about a lemon meringue pie.
31:06I think we can take the flavour a bit further.
31:08So I decide to add blueberries.
31:09Ten seconds, nine, eight, seven, six, five, four, three, two, one.
31:24Time's up.
31:25Well done.
31:26Jeremy's dish looks fantastic.
31:35He's done a trio of eggs.
31:37I don't know if I've done enough to beat him.
31:40It's Jeremy Strode.
31:42Ah, yeah.
31:44That's ridiculous.
31:45I would be glad if we drew again.
31:47Yeah.
31:48Why not?
31:50Actually, let me try a little bit more, yeah?
31:52Alessandro can't stop eating my dish.
31:54And I think that's a good sign.
31:57I think you might beat me this week.
31:58Oh, rubbish.
31:58No, seriously.
31:59Rubbish.
32:00It's a bit quirky.
32:01It's great.
32:02I don't think I've tried to do too much today.
32:05The problem is that I know Martin's food.
32:07I know it's beautiful.
32:08That looks really cool.
32:10I think visually mine looks really appealing.
32:13But the judges work on flavour.
32:15And Sean's flavours are way up there.
32:17So who knows?
32:23Good, Harry.
32:24Nice to see you.
32:25Nice to see you, George.
32:26Good to see you.
32:27Hi.
32:27Oh, by the way.
32:28Oh, George.
32:30Oh, brilliant.
32:31So some little introductions.
32:32Guy Griffin, Sydney Magazine, eight years.
32:35Eight years, restaurant critic.
32:36And Miffy Rigby, food and drink editor, Time Out Magazine.
32:39Yeah, brilliant.
32:40And Matthew Evans from Gourmet Farmer.
32:42But also you're a food reviewer for Sydney Morning Herald and a chef before that.
32:46Yes, so I've done all sides.
32:48So you know what you're up for.
32:49This is a blind tasting.
32:50So essentially the chefs, the all-stars have cooked.
32:52They've left all the dishes on the tables.
32:54You've got no idea who's cooked what.
32:56And it's going to be interesting to see whether you can pick the professional from the all-star.
33:00Well, there's one thing for sure.
33:02You're going to be tasting a lot of eggs.
33:04Eggs were the core ingredient and they need to shine in each of their dishes.
33:09So the professional chefs had 60 minutes to cook their dish and the all-stars had 90 minutes.
33:13So they had a bit of a time advantage.
33:15But let's be honest, if you're not working in the kitchen every day,
33:17you just can't come up to speed that quickly.
33:20Anyway, we're going to go and wait in the restaurant.
33:22You taste away.
33:23Good luck.
33:23See you soon.
33:24Wow.
33:24A lot of eggs.
33:26A lot of eggs.
33:26A lot of eggs.
33:27A lot of eggs.
33:27Wow, look.
33:32Two of my favourite things to eat.
33:34Eau flotant, a floating island with the pistachio crumb and some spiced poached fruit.
33:43And a scrambled egg, a classic.
33:46Three things with eggs.
33:47Egg on egg.
33:48Egg on egg on egg.
33:49Yeah.
33:49There's brioche right under there, so you've kind of got to dig in.
33:58Mmm.
33:59Pretty colour.
34:01Oh, that's a really beautifully, beautifully cooked egg.
34:06It's completely runny on the inside.
34:07Just little explosions in the, salty explosions in the mouth.
34:15Well, there's no denying the egg is the hero.
34:19In fact, that's pretty much all I can taste is egg, egg and egg.
34:21If it had a failing, I think that it is, there's nothing to cut the egg.
34:26Shall we try the floating islands?
34:29The stuff of memories for me.
34:30Yeah, it's got orange blossom.
34:32Where is the orange blossom?
34:33Is it in the custard?
34:34It's in the custard, I think.
34:36The creme anglaise.
34:37Mmm.
34:39It's a lovely light anglaise.
34:42Nice, buttery, crunchy crumbs.
34:45And the islands are everything they need to be, like little puffs of cloud.
34:48Little puffs of...
34:49Lovely and fluffy.
34:51I don't know about the fruit.
34:53I just hit it then.
34:54Yeah, me too.
34:56It's a bit of a rude shock combined with the rest of the dish.
35:00It's nearly perfect.
35:01It's kind of a bit of a pity.
35:02It's just like one rogue element.
35:03Yeah.
35:03Yeah.
35:03Mmm.
35:07Oh.
35:08Hello.
35:09It's a fried salted duck egg with a prawn salad.
35:12So underneath there, there's the egg.
35:16A couple of big prawns.
35:17Look at that.
35:18Whoa.
35:19There's the egg.
35:20Yes.
35:20That's a very attractive egg.
35:22Mmm.
35:22Nice.
35:25Mmm.
35:27There's so much going on in there.
35:28I don't know what's in there and I don't care.
35:30I just want to have another mouthful.
35:31Mmm.
35:32That's a fish sauce, chilli, mint, prawn party right there.
35:35Mmm.
35:38Guy, what do we have here?
35:39This is the smoked duck with the salted egg.
35:43I don't think I've tried to do too much today.
35:45I stuffed up my duck, but I've managed to fix it in time.
35:50Look at those gorgeous sort of gossamer shavings of smoked duck.
35:55Mind if I can be honest?
35:55I'm going to just thrash this open.
35:57Thrash it open, yeah.
35:58Oh.
35:58Oh.
35:59That's really nice.
36:00Look at that.
36:01Not quite.
36:03Look at that.
36:03Oh, okay.
36:04Not quite set there.
36:04Yeah.
36:05We've got a little loose white.
36:07A little blokey.
36:08I'm anticipating smoke and egg, and I just think they're the...
36:15There's something just not right about that.
36:18Uh-oh.
36:19Today we're doing an immunity challenge, and the 12 all-stars are cooking off against 12
36:34celebrity chefs, and the reward, if you beat your chef, is to avoid tomorrow's pressure
36:39test.
36:40I'm anticipating smoke and egg.
36:47Smoke and egg is the language of love.
36:54I don't love it.
36:56What don't you love?
36:57Or the egg?
36:59I like the duck.
37:01Yeah, right?
37:03Uh-oh.
37:05There's something there.
37:06I'm not even sure what it is, to be honest with you, but there's something there that I'm
37:09not into.
37:10Something's upsetting.
37:10I thought this dish was going to be, you know, smoke is something with eggs.
37:14And delicious something with eggs.
37:15Bacon and eggs, you know, they go together, and yet there's something inherently wrong
37:18with that combination.
37:23When I look at my dish, I think, well, it's what I set out to achieve.
37:28I'm not sure if these critics are going to love eating a lemon meringue pie that looks
37:31like an egg, but, you know, we'll see what they say.
37:34That's a deconstructed lemon meringue with blueberry and coconut.
37:40And this is the burnt orange cream with eggy bread, tarragon and orange segments.
37:49I think maybe we should go with this one first.
37:50I'm excited.
37:50It looks like maybe it's a little bit lighter.
37:53Yeah, it does.
37:54Cute as a button.
37:55Isn't it?
37:56I'm going to start with this sweet-looking little cloud.
38:01Deceptive.
38:02My favourite dessert growing up was lemon meringue pie.
38:11Yeah, I love it.
38:12I feel guilty getting into this.
38:14It looks so good.
38:15Oh, it's so delicious.
38:16The meringue's so deliciously toasty on the top.
38:19I don't even think you really need these little blueberries on the side because the rest of it's
38:22so perfect.
38:23All right.
38:25Tell me everything you know about eggy bread.
38:27A slow-cooked...
38:28That's what we called French toast before we called it eggy bread again.
38:31Yes.
38:31You've got a bit of a slow-cooked egg yolk in there as well, a little comfy egg yolk,
38:36which is pretty cool.
38:37Oh, wow.
38:37It's a brave move.
38:38It is a brave move.
38:40Homey, squishy.
38:41It tastes like the sort of thing that you would have liked to have had at home.
38:44Growing up.
38:45Growing up.
38:45And didn't.
38:46And didn't.
38:47Sorry, Mum.
38:47So, here we have two lovely hen eggs on a crisp, sober noodle egg nest.
38:59And we've got what looks to be three individual tartes.
39:02So, we've got prawn, scallop and scampi here.
39:06And we've got some salmon eggs on the top.
39:09And truffle.
39:12So, I'm going to guess that the egg is probably in the sauce here.
39:15So, we've got scallop bound with egg.
39:21Yeah, it looks like a chopped egg, maybe.
39:24It's kind of a sweet idea.
39:25I like the three little elements on the plate.
39:28It's quite distinct.
39:29Salty, sweet.
39:30And this one's just all about richness and the truffle.
39:33And umami.
39:34And umami, yeah.
39:35Oh, shall we move on?
39:37How do we eat that?
39:38I reckon, do you want to do the honours and break those suckers open?
39:41They're so shiny.
39:42I can see my face in the room.
39:43Look at that.
39:45See, probably these really crisp kind of dishes is they look fantastic, but they're very hard to eat.
39:56Visually striking, but the noodles are really hard, really crunchy.
40:09I think the dressing's insanely good.
40:11It's a lovely tender quail.
40:19Oh, it's really nicely gooey.
40:21That egg's just set.
40:24So, the quail's eggs are cooked through.
40:26Look at those eggs.
40:26They're stunning.
40:29We have a single raviolo here.
40:32We've got some beautiful toasted crumbs here, it looks like.
40:37Deep fried sage leaves.
40:39I'm guessing this is some brown butter.
40:42Boom.
40:42Haven't we seen so many perfectly cooked eggs?
40:45I can't believe how many we've seen, actually.
40:48Mmm.
40:50Mmm.
40:52And I see, for me, it's thick.
40:54Do you think so?
40:54Yeah, I do.
40:56Yeah, look at that.
40:57It's chalky.
40:58So, shall we compare the pumpkin raviolo with the menage a trois?
41:05It sounds like a line from Shakespeare, doesn't it, right?
41:09Pretty incredible looking thing.
41:10We've got a beautiful stemless wine glass here filled with, I'm guessing, some sort of lovely berry jelly.
41:17And there's a, sort of a thick custard here and a little cake.
41:23And then we've got this little white chocolate pinwheel here.
41:26Pinwheel.
41:27And then this monolith, this meringue monolith.
41:31Obelisk.
41:31Let's go with obelisk.
41:33And dig on in.
41:35Lovely fragrance of fresh berries.
41:41Mmm.
41:41Where's the egg?
41:42There's the egg.
41:44It's like a summer pudding.
41:45Mmm.
41:45When you dig to the bottom, it's a trifle.
41:49Oh, how lovely.
41:51Oh, there's lovely herbaceous notes going on.
41:54I can't work out what they've put through the berries of the jelly.
41:56You know, it tastes like a rose water jelly.
41:58There's some alcohol in there too.
42:00Maybe a little champagne.
42:01Tipsy cake.
42:06I think I've cooked really well today.
42:08And I think I've put up a dish that the judges will love.
42:11But I haven't tried Alessandro's dish, so I can't compare the two.
42:16Have a great time.
42:18So we've got the Sri Lankan breakfast eggs.
42:20Ah, they look great.
42:21And the Italian raviolo.
42:24Raviolo.
42:24Egg raviolo.
42:25Mmm.
42:25Covered in a whole lot of truffles.
42:27Isn't it?
42:27Wow.
42:31Oh.
42:32I thought that was actually the sauce you were cutting into, but it's actually the pastry.
42:35Oh, look at that.
42:35There's a duck egg by the look of that.
42:37Yeah.
42:37It's pretty dark.
42:38That's a beautiful scarlet yolk.
42:40That's skill in the kitchen.
42:42That's the forest floor on top of that raviolo.
42:45Mmm.
42:46That's a very elegant dish.
42:48Lovely.
42:48This is an incredibly rustic-looking number, isn't it?
42:54We've got some beautiful fresh limes here.
42:56Some kind of naan or roti.
43:00Roti by look.
43:01Yeah, look at that.
43:02Yeah, that's roti.
43:03Layered bread.
43:03Yep.
43:04And then we've got the eggs buried in this Sri Lankan...
43:07Is that a fried egg?
43:08Yeah.
43:11Whoa.
43:12Mmm.
43:15That's tasting me as I haven't been in all day.
43:19They've done a really good job on the roti too.
43:21Yeah, they have.
43:22It's not too oily, flaky.
43:24And it's light.
43:25The spicing in that dish is so professional.
43:28I think that's all the decisions made.
43:29Let's go see George and Gary.
43:30Great.
43:31Brilliant.
43:34Gee, I'm just going to say one thing.
43:54I don't know who's more nervous than who.
43:57Matthew, when you walked in today, what were you expecting?
43:59I think what I was expecting was a vast difference in quality.
44:04And I think what I was surprised at, I think we were all surprised at,
44:07was that you couldn't tell by looking at the dish.
44:10You couldn't tell by tasting the dish.
44:12I mean, we're still in the dark as to, you know,
44:14whether it's the all-stars or the chefs.
44:16And Miffy, tell us about the food.
44:18Incredible.
44:19The sheer diversity of what was on the plate today
44:23was really surprising and really pleasing.
44:26Guys, stand out dishes or dish, something that impressed today.
44:30I'm still tasting those extraordinarily wafty meringues.
44:36Justine, that's your dish.
44:38I know, I know.
44:40I think she's going up.
44:41It's neat.
44:41No, hang on a minute.
44:43Hang on a minute.
44:43You don't know that because there were two-wheel float on.
44:46There was Justine and there was Kate.
44:49Oh!
44:49Yeah, just putting it out.
44:53Ooh.
44:54For our all-stars, it was about winning immunity
44:57so you don't have to compete in tomorrow's pressure test.
45:01And believe me, when you find out what the pressure test is,
45:05you're going to be relieved.
45:08There were three MasterChef all-stars
45:11that managed to put up a dish
45:14that our critics loved more than the chefs.
45:26There were three MasterChef all-stars
45:30that managed to put up a dish
45:33that our critics loved more than the chefs.
45:37My heart is coming out of my chest.
45:40Has the Sri Lankan egg curry
45:42beaten Alessandro's raviolo?
45:46First one.
45:52Kate.
45:59Oh, my goodness.
46:05Finally!
46:07Now, you did that little lemon meringue tart
46:10with an eau flotant
46:11with that little bit of lemon curd
46:12that made it look like an egg.
46:14Yes.
46:14Anybody want to speak up
46:15and tell us what they loved about that?
46:17Lemon meringue pie was my favourite thing growing up.
46:20It was my favourite dish.
46:20It was my birthday meal.
46:21And you took me back there,
46:23but you took it to another level.
46:24You know, I was so impressed.
46:26Looked good, tasted good.
46:28We could have all gobbled that whole thing up easily.
46:30Beautiful.
46:30Well done.
46:31Good job.
46:34Kate, unbelievable.
46:36Unbelievable.
46:36You see, you got beaten on Darren's dish.
46:39You beat Darren on your dish.
46:42Daz, are you OK?
46:44I think she's done very well.
46:45I'm very pleased for her.
46:47Brilliant stuff.
46:47I would just like to wish her well for the rest.
46:50And I would like to donate $1,000 from Sweet Studio
46:54to Kate's Chosen Charity.
46:57Aww.
47:00Thank you, thank you.
47:02The next triumphant MasterChef All-Star is...
47:11Danny.
47:15Danny.
47:16Oh!
47:20APPLAUSE
47:20Danny, you cooked this Sri Lankan breakfast.
47:30Yes.
47:30You must have known it was a good dish.
47:32I did.
47:33I really liked it.
47:34Um, Alessandro ate pretty much most of it.
47:36The leftovers, so he liked it, so that was good.
47:40Miffy, are you going to tell us what you thought of Danny's dish?
47:42That was a win...
47:43That was one of...
47:43Actually, one of my favourite dishes of the day.
47:45Um, it was hot and it was rich and it was...
47:48Um, the roti was like...
47:51It was tissue-y and just...
47:54Yeah, it was beautifully balanced, nice textures.
47:56It was just a great all-round dish.
47:58Thank you so much.
48:00Alessandro, you did an egg yolk ravioli
48:02with all those beautiful little herbs over the top.
48:04Which I think was a good dish,
48:05but, uh, I ate all of her dish, you know.
48:09LAUGHTER
48:09Can I tell you something, though?
48:11When George and I were walking around and watching you cook,
48:13I think I saw you on Hayden's bench helping him out
48:16more than you were actually concentrating on your dish
48:19and that's charity plus.
48:21So we thank you for your mentorship.
48:22It's brilliant to have you here.
48:23My pleasure.
48:24Today was epic.
48:25We cooked against 12 Australia's best chefs
48:27and I won.
48:30I mean, that's just crazy.
48:34The third and final MasterChef All-Star
48:37to beat their chef today
48:38and save themselves from the pressure test is...
48:46Justine.
48:49Yeah!
48:51Good time!
48:55Good time.
48:56Good time.
48:57Give me a second.
48:59Good time.
49:05Justine, you did the orange blossom floating island.
49:09Did it turn out as you expected?
49:11Um, yeah.
49:13Because you had some trouble, right?
49:14I did always have trouble in this kitchen.
49:17Guy, you'd love that, didn't you?
49:19It was a cracker dish.
49:20Now I don't have to fly to Paris
49:21and just knock on Justine's door.
49:25And Jeremy?
49:27She did a great job.
49:28Yeah.
49:28She did a great job.
49:29I was nervous all day.
49:30There was a little point where George and I
49:32were watching you two just having a little chef's chat.
49:34You know, just this lovely interest
49:36in what each other was doing
49:37and that's really good to see.
49:38And Jeremy, we thank you for that.
49:40It's been a great day.
49:40Thanks.
49:41Justine, Danny, Kate,
49:45the three of you are safe from tomorrow's challenge.
49:48And I think a big, big round of applause
49:50for all of our top chefs.
49:59All stars, go home.
50:00Get some rest.
50:01Because tomorrow is going to be massive.
50:05Off you go.
50:06See you later, guys.
50:06See you later, guys.
50:07For me, beating Jeremy is such a big deal.
50:17I look up to these chefs.
50:19Ever since I was a little girl,
50:20I would look up to these chefs.
50:21To have them in the same room,
50:23let alone beat one of these chefs,
50:25is such a fantastic feeling.
50:28And I'm a little bit proud of myself.
50:30Tomorrow night on MasterChef All-Stars.
50:35It's very simple.
50:36Today, you want to save yourself.
50:38Nine All-Stars face off in a pressure test.
50:41This is Gary's dish,
50:42so if we don't get it right, we're screwed.
50:45The competition heats up
50:46with the very first elimination.
50:49Probably more nervous cooking today
50:51than I ever have been.
50:52And not one,
50:53but two All-Stars will be going home.
50:55There's no room for error in All-Stars whatsoever.
50:58Oh, dear.
50:59I'm a bit worried.