MasterChef Australia Season 1 Episode 10
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00:00Last night on MasterChef All-Stars.
00:05Your MasterChef experience is going to come full circle.
00:09The All-Stars recreated the very first dish they ever cooked in the MasterChef kitchen.
00:14Hello.
00:15And in the end, it was Kate who earned herself immunity and $5,000 for her charity.
00:20That's the best bit about all of this.
00:23Tonight, we're going to be playing the ultimate game of chicken.
00:27Nine All-Stars pit their skills against one chicken in an elimination.
00:34I'm pretty determined. I am not going to fail.
00:38Together, they'll face three quick-fire knockout rounds.
00:43One chicken for all three rounds.
00:45I really don't want to go to round three. Have you got time to do this?
00:48Yes.
00:48Are you sure?
00:49No.
00:50And for two All-Stars, their time in the MasterChef kitchen will be up.
00:54The numbers are getting so much smaller, which means the odds are not good.
00:58It's your heart and you're cold.
01:02You're yes, then you'll know.
01:04You're in and you're out.
01:06You're up and you're down.
01:08You're wrong when it's white.
01:09It's black and it's white.
01:11We fight, we break up.
01:13We kiss, we make that.
01:15It's your heart and you're cold.
01:17You're yes, then you'll know.
01:19You're in and you're out.
01:20You're up and you're down.
01:22You're wrong when it's white.
01:24It's black and it's white.
01:26We fight, we break up.
01:28We kiss, we make that.
01:30You don't really want to stay.
01:32No.
01:33You don't.
01:34You don't really want to go.
01:36You're hot, then you're cold.
01:39You're yes, then you'll know.
01:40You're in and you're out.
01:42You're up and you're down.
01:44It's a very different situation for me in the house this morning
01:56because I'm under no threat of leaving the competition.
01:58I have immunity from yesterday's challenge.
02:01Everybody else, I think, is feeling a little bit of the pressure.
02:06Whenever we know someone might be going home,
02:08we've got to wake up, pack our bags, get organised
02:10because we're not coming back to the MasterChef house.
02:13If you miss out, if you cook a bad dish, you're going straight home.
02:18Yeah, no, I'm feeling very, um, a little bit...
02:22A little bit pressure.
02:23Yeah, I am.
02:25The pressure absolutely gets to me still,
02:27so when I'm just sort of relaxing in the house, I'm not.
02:31I'm actually really highly strong.
02:33All right, guys, let's go.
02:43We're getting behind.
03:03Oh, good part.
03:06Whoa, it's cold out there, isn't it?
03:15It is.
03:16But don't worry about that.
03:17You'll warm up pretty soon.
03:18Trust me.
03:20Well, today's a special day, a different day,
03:22as you can see by the benches behind you.
03:25I wonder what's in store.
03:26All right, Kate, yesterday you got dish of the day
03:30with that delicious coffee cake.
03:33That means you win $5,000 for your charity
03:36and as well as that immunity from today's challenge.
03:40So you can head upstairs and you can just chillax.
03:44All right, have fun with it, guys.
03:46Well done.
03:47This challenge is in three rounds.
03:56And at the end of it, we'll be saying goodbye to two of you.
04:04I'm feeling really nervous today
04:05knowing that two of us are going to be going home.
04:07The numbers are getting so much smaller,
04:09which means the odds are not good.
04:12So how's today going to work?
04:14Well, you all get the same hero ingredient.
04:17And this is something we're all familiar with.
04:20In fact, we consume as Australians 45 kilos
04:24per person per year of this ingredient.
04:28Wow.
04:28That's a lot.
04:29That's a lot.
04:31Think you know what I'm talking about?
04:33Well, today we're going to be playing
04:36the ultimate game of chicken.
04:42You're all going to get a chicken just like this.
04:50And this is where the three rounds become a challenge.
04:54Uh-oh.
04:55You only get that one chicken.
04:59Oh.
04:59You get free reign of the pantry.
05:05You can pick any ingredient you want.
05:09The first round, you have 30 minutes to cook a dish of your choice.
05:16And we're looking for the best three dishes in that round.
05:22If you do that, you join Kate, you're safe, and you're out of this elimination.
05:26However, if you go on to the second round, guess what?
05:31You have to use the same chicken.
05:33Whatever's left.
05:35And then if you go into the third round, you have to use the same chicken again.
05:40Whatever's left.
05:41I'm actually feeling a little bit sick.
05:45One chicken for all three rounds.
05:47If you use up all the chicken in the first round, you're basically stuffed for the last
05:52two rounds.
05:53In round one, you're going to get 30 minutes.
05:56In round two, 20 minutes.
05:59And in round three, guess what?
06:0210 minutes.
06:04Oh.
06:04Some of the best dishes we've ever got in this kitchen have come with short periods
06:12of time.
06:13You're clever cooks.
06:14You know what to do.
06:15You don't want to get into that second round, nor the third.
06:19You want to put a cracker dish up right from the get-go and make yourself safe.
06:23You got it?
06:2430 minutes.
06:25It's chicken time.
06:27Off you go.
06:27No!
06:29What happened to your time starts now?
06:31No, no, no, no.
06:31Your time starts now.
06:33What's your time?
06:33Oh, my God.
06:36Everyone's going crazy.
06:37Oh, incoming dill.
06:39Oh, my God.
06:39Are you doing Asian?
06:40You can't do Asian.
06:40I'm doing Asian.
06:42Don't forget chicken.
06:44Chicken.
06:44Would you come up with three ideas?
06:46Do you reckon that's a strategy?
06:47100%.
06:47I would too.
06:48Absolutely.
06:48To be honest, no excuses in terms of creativity, but timing, even 30 minutes, is not long.
06:55And there is a risk that we may end up with a little bit of blood on the chicken.
07:01That's going to be a problem.
07:03Tricky kind of thing.
07:07Oh, no.
07:10First fire.
07:12These rapid fire challenges, they're always really tricky.
07:14You know, you've got to think on your feet.
07:16You've got to think fast.
07:17And time is really against you.
07:18I've had a little bit of experience in the past.
07:20You know, 10-minute cook-offs, half an hour cook-offs.
07:23And I think today I'm going to have a little bit of an edge over the other competitors.
07:34Poe?
07:34Yes.
07:34Tell us what you're cooking.
07:36I'm going to a Thai salad with green papaya and pineapple.
07:39And I'm poaching the chicken in some coconut milk and fish sauce.
07:44Yep.
07:45And what's the main kicker?
07:45What's the kicker?
07:47The thing that we're going to go, wow.
07:47It's going to be the sauce.
07:48It's going to be the sauce and the beautiful pineapple sauce.
07:51Okay.
07:51Yeah.
07:51So this is a really quick dish.
07:53And yet, at this stage, round one, this is the longest period you've got to cook.
07:57Have you got ideas for the next two minutes?
07:58Yeah, I do.
07:59Okay.
08:00And they get quicker and quicker?
08:01Kind of.
08:03Is that a poe kind of?
08:04I've not really thought about it.
08:05Kind of a poe kind of a, yeah.
08:07Yeah, yeah, yeah.
08:09Journey?
08:09Yeah.
08:10What are you cooking?
08:11So I'm doing a lemongrass and chilli popcorn chicken.
08:14So it's take on a sort of classic Chinese style stir fry.
08:19Wonderful.
08:20Sounds delicious.
08:21You've got other dishes in mind if you go through to round two and three?
08:25Yeah, I've got the next dish in mind.
08:27But I'm hoping that this is good enough because this is my favourite one out of the ones that I've thought through.
08:33I decide to go with the chicken parmigiana.
08:36It's something that I've cooked before.
08:38Never in quite such a short amount of time.
08:42Only three people get chosen each round to go up to the balcony and be safe.
08:46So I'm just really hoping I can pull it off.
08:52It's all about making the most of your bird.
08:55You've got 15 minutes to go.
08:57I'm actually going to use a technique that I used in the Paris challenge from my season
09:07and that's to ballantyne a chicken thigh within chicken skin, poach it, fry it and then serve
09:14that with the soup.
09:15It's one of my favourite soups that my mum makes.
09:18It's called thong kha gai.
09:20So it's like a lemongrass, lemony, coconut, milky sort of dish.
09:24So it should be good, hopefully.
09:26I don't know.
09:27I don't know either.
09:28I mean, you're in charge and you've got 15 minutes.
09:31Is that long enough?
09:31I hope so.
09:33I hope so, Gary.
09:33We're still hoping at this stage?
09:35Yeah, we're still hoping.
09:35The biggest pressure point for my dish is the chicken.
09:39I'm going to be serving it in one whole piece so I won't know if it's cooked until the judges
09:43cut it open.
09:49What's the dish?
09:5030 minutes.
09:5130 minutes.
09:52Yep, I'm going to make chicken nuggets.
09:54Chicken nuggets?
09:55Yep.
09:55Three star chicken nuggets.
09:56Good.
09:57Okay.
09:58And what are you serving that with?
09:59Just a nice dipping sauce.
10:00Chicken nuggets with dipping sauce?
10:03Yeah.
10:04Jonathan?
10:04Old school.
10:05You cease to amaze me.
10:11Remember, we're looking for the best three dishes.
10:14You want to join Kate?
10:15That's where you've got to be.
10:17Five minutes to go.
10:18Come on, guys.
10:19It's smelling amazing up here.
10:22Where's the dish?
10:23Or is this the whole dish here?
10:24Like, that's the whole dish.
10:25That's the whole dish.
10:25There's some of it.
10:25Got little bits of lime and everything.
10:28You are still absolutely so messy.
10:31That's ridiculous.
10:32To be honest, I'm feeling very intimidated by the high calibre of cooking.
10:35And not feeling confident at all.
10:40Sexy time.
10:44Oh, God.
10:45Ben.
10:46What are you cooking?
10:48I'm cooking Caribbean jerk chicken.
10:50Oh, yeah?
10:50It's like a blackened chicken.
10:51Why is that?
10:52Why is that?
10:53That's how they have it.
10:54Jerk chicken.
10:55It's about dark.
10:55It's about developing those heavy spices.
10:57It's made of pretty heavy spice mix with cloves and allspice and a bit of sugar.
11:02That's why it's gone so black.
11:03Okay.
11:04There's sugar in there.
11:04So that's what it's meant to do.
11:05Yeah.
11:05Yeah, that's what it's meant to do.
11:06Yeah, it's going to be nice and moist inside.
11:08Put it in the oven.
11:09Fresh coleslaw to go with it.
11:10A little yoghurt sauce.
11:12Boom.
11:12I'm just questioning.
11:13I mean, I understand the whole caramelisation, you know, darkness that needs to happen.
11:19But burnt and dark is two different things.
11:23I'm a little worried that the judges will think the chicken's a bit dark and, you know, a bit too blackened.
11:28I'm hoping that this dish is going to keep me safe from going home.
11:45All the pressure of the final minutes.
11:48Two to go.
11:49Today, we have three rounds to create beautiful chicken dishes.
11:56At the end of the first round, three people will be safe.
11:59But the catch is we only have one chicken for all three rounds.
12:05Oh, that looks good.
12:07That looks very good.
12:07Are you happy with that?
12:08Yeah.
12:09Yeah.
12:09Can I try a bit?
12:11It looks like loads there.
12:12I am really nervous for this challenge because I'm hooking up against amazing all-stars and there is no room for error.
12:23I have to create the best dish I possibly can in round one.
12:28Final little tweaks.
12:30One minute to go.
12:31I'm a little bit concerned that my schnitzels aren't getting golden brown enough, so I kind of get my hands into the oven and hoist the tray up close to the grill.
12:44Well, it's fairly hot.
12:51Ten seconds.
12:52Nine, eight, seven, six, five, four, three, two, one.
13:01Round one is over.
13:03Well done.
13:13I'm really happy with it.
13:15I think it looks really pretty.
13:17The only thing I'm worried about is I hope the chicken's cooked because I can't see inside it, and that makes me nervous.
13:27Love a game of chicken.
13:28What was good to see is that in 30 minutes, you've all put up a fabulous dish, so let's taste.
13:39Gentlemen.
13:40What's the dish?
13:41Panko fried chicken breasts with a chilli fish sauce caramel dipping.
13:5330 minutes.
13:55I reckon that's a good effort.
13:56Very good.
13:59Julie.
14:01Parmigiana.
14:02Parmigiana.
14:03Well, cut right through the middle, get some of the sauce and some of the...
14:13Definitely tasty.
14:15It's a tasty dish.
14:16Maybe just at the end, great parmesan over it, not even toasted.
14:19And then you get just, it melts rather than...
14:22What you want is sort of melty gooey cheese on the top, which is lovely.
14:24Still delicious.
14:25Crunchy potatoes too, nice.
14:29Poe.
14:30Yes.
14:30What is it?
14:31It's a poached chicken breast and a beautiful fresh Thai salad with some green pawpaw and
14:37pineapple.
14:37What I love about it was the poached chicken because it's really tender and I thought you're
14:53going to overcook that.
14:54There was a risk that it was going to be dry, but it's not.
14:56It's really beautiful.
14:57And then you get this sort of punchy fish sauce, the acidity in there, so you get that
15:01salt and acidity.
15:01Yeah.
15:02And I like the toasted rice because it gives a nice texture.
15:04That's a really nice dish.
15:05Lovely.
15:05Lovely and healthy.
15:06Well done, Poe.
15:07So describe the dish.
15:10What is it?
15:11I've done a chicken roulade, a caramelised jus and a carrot puree.
15:16Great flavours.
15:27I love the jus.
15:27I think that's a really clever way to make a quick sauce.
15:30What I will make common is, for me, the chicken's dry.
15:34But half an hour, you know, honestly, wow.
15:40Hey, Marion.
15:41Hello.
15:42Are you going to finish it off for us and tell us what it is?
15:44So it's a lemongrass and galangal soup, but I've Ballantyne the chicken thigh in the chicken
15:51thigh skin.
15:52You're worried about it not being cooked.
15:55Let's see if I can break this up.
16:00Oh, it's cooked.
16:03It's cooked, yeah, because it's dark meat.
16:05So you're balanced on the leg, not the breast.
16:07I wanted to save lots of the other chicken, the other two dishes.
16:11So I just used the skin and the thigh.
16:18Great choice to create a Ballantyne out of that leg meat.
16:23Well done.
16:23But for me, this is just...
16:26It's warming, is it?
16:27It's the stuff that you have when you're sick that makes you feel so happy.
16:31And that's how I felt when I had a spoonful of that.
16:34It makes me feel so happy.
16:35Good stuff.
16:36Marion, thank you.
16:40What have you made?
16:41Chicken and chipotle tacos with a corn and cucumber salsa.
16:43I like it.
16:51I love the idea of the corn.
16:52I like the idea that you braise the chicken in that really fragrant sauce.
16:57But for me, the letdown is the bread.
16:59Yeah.
16:59But for what they are, you know, just smash and grab, I'd be happy with six of those.
17:04Well done, Cullen.
17:05Thanks, guys.
17:06Jonathan.
17:07George.
17:08What are they?
17:09Chicken nugget.
17:12Chicken nuggets.
17:13Yeah.
17:14Wow.
17:16Yeah.
17:17What's the coating?
17:18So there's a flour coating that's got a lot of spices through it.
17:21And then there's the panko, which has fresh herbs through it.
17:24It actually tastes quite nice, but it's got this sort of odd springy texture
17:27because you've cooked it hard and fast in the fat.
17:31It makes it a little bit sort of...
17:33like bouncy.
17:36Hey, Hayden.
17:37How are you?
17:38Good, George.
17:38How are you?
17:39Blackened chicken.
17:41Intentionally?
17:42Intentionally, yeah.
17:42Caribbean jerk chicken with a fennel and grapefruit salad and yoghurt and herb sauce.
17:47Is jerk chicken normally that dark, though?
17:51Should put it in there.
17:52Put it in there.
17:53Yeah, put it in there.
17:53I like it.
18:05I think it looks really fresh.
18:07It's...
18:07You know, you've got that lovely spiciness from the chicken.
18:10It's the cinnamon that I pick up, and I really like that.
18:13Good job.
18:13I think you've been clever because you've used the leg in the first round.
18:17You know, hopefully you don't go through to the second, but if you do, you've still got
18:21the breast and the wings, a lot of stuff left.
18:23Well done, Hayden.
18:24Cheers.
18:27Danny.
18:27Hi.
18:28So it's chilli popcorn chicken.
18:31It's been twice cooked, so it's fried and then stir-fried with sort of like a sweet, sticky spice.
18:37I like that.
18:41Did you taste it?
18:42Yes.
18:42Come on, skinny boy.
18:43Get it down here.
18:44I'm going to kill all of that work that you do in the gym.
18:48Yeah?
18:49It's good, eh?
18:49You're going to smash it.
18:50It's great, isn't it?
18:51Hayden, is it better than yours?
18:54I think so.
18:55What do you mean you think so?
18:57Well, I'm not eating mine, am I?
18:58I haven't.
19:00You know what I love about it?
19:01I love the heat.
19:02I love the stickiness from that syrup that you put on it.
19:05And I love the fact that that is crispy sort of popcorn chicken underneath.
19:08I love this dish.
19:10I like the mayonnaise.
19:11I think it's a wonderful addition.
19:12What I will question is the lettuce on the bottom.
19:16I don't know why, but like, I love iceberg lettuce and I feel it gets neglected these days.
19:21She's strange, isn't she?
19:22But she made a good dish.
19:26Lost the plot.
19:32So many different cultures, so many different techniques, so many different flavours using that humble chicken.
19:40But there can only be three spots safe in the first round.
19:46Hard decision, but we've made it.
19:49The first person through and safe in round one.
19:51The first person through and safe in round one.
20:11Is Danny.
20:12Yay!
20:13Yay!
20:15Whoa!
20:16That was yummy.
20:17Yay!
20:17Denny, we loved your dish.
20:20It was yummy.
20:21So much zip and zing, so much flavour and lovely texture.
20:26That's why you're safe.
20:27Yay!
20:33The second person safe in round two.
20:41Marion.
20:42Final spot left in round one.
20:52Who's it going to be?
20:56Poe.
20:57Yay!
20:57Yay!
21:00Yay!
21:03Yay!
21:05Yay!
21:06Yay!
21:06Yay!
21:06Yay!
21:07Yay!
21:07Yay!
21:07Yay!
21:07Yay!
21:08Yay!
21:08Yay!
21:08Yay!
21:09Yay!
21:09Yay!
21:10Yay!
21:10Yay!
21:11You were pipped to the post by those three wonderful dishes from Marion, Danny and Poe.
21:16Well, have a good look at what's left of the chicken in front of you.
21:20What did you use?
21:21What did you sacrifice round one?
21:23What have you got left now?
21:25Hopefully there's another dish bursting to get out.
21:30This is the second round.
21:32And once again, we're looking for the top three dishes.
21:35But this time, you only have 20 minutes to make us that winning dish.
21:43So, battle's on.
21:45Let's go!
21:46Come on, guys!
21:47That's easy!
21:49Woo!
21:50Ah, this is smart.
21:51This is smart.
21:52Putting the pans on, getting ready to go.
21:54I love it.
21:55I'm pretty determined this time.
21:59I am not going to fail again.
22:03I really don't want to be cooking in 10 minutes.
22:05That's just ridiculous.
22:06I don't want to be doing that.
22:07Today, I'm making some yakitori.
22:12So, Japanese sort of skewers.
22:15Sort of street food.
22:17For this dish, I'm going to use a few different parts of the chicken.
22:20I'm going to use the chicken breast.
22:21Cut it into strips and grill that up.
22:23I'm also going to use the parson's nose or the little butt of the chicken
22:27because it's really fatty and I know the judges love that fatty stuff.
22:31And also the skin.
22:33I'm going to crisp that up in the oven and make some chicken bacon.
22:37For round two, I'm going to do a Moroccan chicken salad
22:44with a tahini yogurt dressing.
22:46It's the kind of thing that I cook all the time for dinner at home.
22:48It's in my cookbook.
22:49It's the sort of thing that I can just cook without having to worry too much.
22:53Callum, I'll give you the negative one first.
22:56Back at the press club, you cooked raw chicken.
22:58That wasn't much fun.
23:00Georgie, I've got raw chicken on table.
23:04Callum!
23:04Yes, Chef?
23:05That last one you put up, it's raw.
23:09Sorry, Chef.
23:10Go and do it again.
23:10Yes, Chef.
23:11Come on.
23:11Redo it.
23:12Do it properly.
23:12Yes, Chef.
23:13Come on.
23:13You can do it.
23:14It wasn't a good day.
23:15But then, hang on a second.
23:17Grand finale, you cooked the most amazing chicken dish.
23:19That sauce there is worthy to be in any good sauciere section.
23:29Well done, man.
23:30Thanks, George.
23:30So proud of you.
23:32So you're quite a master at things to do with chicken.
23:36Yeah, I think these challenges are good because when you've got a short amount of time, you
23:39can't overthink it.
23:40That's right.
23:40For round two, I'm going to use the little chicken drumettes and the wings.
23:48So I clean the bone away, make sure I scrape away any tendons and almost make them look
23:53like little lollipops just so they're nice and easy to eat.
23:56While the drumettes are cooking, I get on to my sauce grivish.
24:01It's a chunky mayonnaise that has loads of flavour.
24:05So I blend cornichons, capers, parsley, shallots and a boiled egg.
24:12Right.
24:12Quick question because you don't have long, do you?
24:1415 minutes to go.
24:15What are you making?
24:16I'm going to do some roasted chicken wings.
24:18Yeah.
24:18Got a bit of garlic, thyme and stuff going on in there.
24:20Get a nice brown, get it in the oven.
24:21Yeah.
24:22I'm going to do a little mushroom salad.
24:23So some pan-fried mushrooms and some pickled anokis.
24:25Got the pickled anokis ready to go and a little bit of a herbed up lemony goat cheese.
24:31Oh, just like it.
24:32Nice flavours going together.
24:34Better be good, Chris.
24:35It better be.
24:37Oh, what are you doing?
24:38I'm doing Thai-style chicken meatballs with two dipping sauces.
24:41Two dipping sauces.
24:42You got time to do this?
24:43Yes.
24:44You sure?
24:44No.
24:45Nor am I.
24:46Right, okay.
24:47So what are you going to do?
24:48You're going to blend it up some...
24:49You've got some chilli, ginger...
24:51Okay, some little sort of aromatics to make the meat all quick.
24:55And a dipping sauce or a dipping sauce?
24:57Two dipping sauces.
24:58There's a carrot and cucumber one and then there's also the fish sauce chilli-arlic one.
25:02Okay, all right.
25:03I'll leave you to it.
25:04Here's your pamikin.
25:04Come on, Judy.
25:05Come on, Judy.
25:05There's a lot of smoke coming out of that.
25:18Yeah, barbecuing.
25:19Is it?
25:20Aussie-style.
25:21Barbecuing or burning?
25:23It's sticky barbecue chicken.
25:24So like a barbecue sauce you're making?
25:27Yeah.
25:27Have you made this before?
25:28Never.
25:29Right, okay.
25:30Are you going into the next round or are you...?
25:31I'm hoping to stay out of it because I can't think of what's for 10 minutes on chicken.
25:44With only 10 minutes to go, All Stars Upstairs support the All Stars downstairs.
25:50It's just under 10 minutes to go and Gary comes up and there's smoke coming off my cooktop.
26:02That's when it truly burns, so yeah, you need to get a razzle on.
26:07Start cutting these again.
26:08Forget it, forget it, forget it.
26:09Get another frying pan on.
26:10He tells me, you've got to start that again.
26:13So 10 minutes to go and I'm starting again.
26:15Interesting that so many of you use chicken wings on a 20-minute challenge.
26:29Gee, you might want to have left that one for the last round.
26:32You have five minutes to go.
26:34There's only a few minutes to go and I want to make this a really crisp, clean salad.
26:45So I finely chop everything and finely shave the Brussels sprouts because raw Brussels sprouts are delicious.
26:53It's just like cabbage, but even better.
26:55It's just on two minutes.
27:04Don't leave it too late to plate up.
27:07Come on.
27:11I've cleared down.
27:12Now it's plating time.
27:13So I put my dish up, mushrooms onto the plate, do a quenelle of goat's cheese, plop that down.
27:20Put my chicken down.
27:21That's looking rather lovely.
27:22I look at the pan and I think, a bit of pan juices, that would be lovely to finish the dish off.
27:28Stupidly, that pan's been in a really hot oven for 15 minutes.
27:32So I grab the handle and first time I've ever hurt myself in the MasterChef kitchen and it's really annoying.
27:40So I'm completely distracted and I need to finish my dish.
27:43You've got one minute to go.
27:45One minute.
27:45Come on.
27:46Get on the plate.
27:47Going with the dish is short grain Japanese rice and that's pretty much ready, I think.
28:01It's tricky cooking rice in 20 minutes.
28:0210 seconds.
28:099, 8, 7, 6, 5, 4, 3, 2, 1.
28:17That's it.
28:18It's all down.
28:19Wow.
28:19Well done.
28:20Oh, Lord.
28:22Time's up.
28:23I'm looking at my dish and I'm really happy with it.
28:25I really don't want to go into round three.
28:27I can't imagine what I can cook in 10 minutes.
28:30It's exciting, this one, isn't it?
28:31It is.
28:31I love it.
28:31Short cook is a good cook.
28:33Is it?
28:34What's the dish?
28:35I've roasted some chicken wings.
28:36We've got some pan fried mushrooms, some pickled mushrooms, a little bit of goat's cheese.
28:40Right, let's go.
28:42The mushrooms are beautiful and yet you've hidden them all underneath the chicken.
28:48Good, though.
28:49Great flavour.
28:53Yeah.
28:55Delicious.
28:58This is a yummy dish full of flavour, acidity, you know, slipperiness of the sautéed mushrooms,
29:06crispy chicken skin.
29:08I just think maybe it's more just about the presentation.
29:10There's a bit all over the shop.
29:11I just maybe needed an extra couple of minutes to loosen it up and it would have looked a lot
29:16more lighter.
29:17Yeah, that's delicious.
29:19I'm not going to say anything different to him, so we're moving on.
29:22Well done.
29:22Well done, Chris.
29:23Good job, Eddie, Chris.
29:25Julie?
29:27Yes.
29:28What's the dish?
29:28It's Thai-style chicken meatballs with two dipping sauces.
29:31That's cool.
29:31I like that.
29:32Are you pleased with that?
29:33I am.
29:34I am.
29:34I served something similar at my 40th birthday party.
29:36It was a cocktail party.
29:3740?
29:38You're not 40.
29:39Shut up, George.
29:40You're 30.
29:41You can come round any time, George.
29:45Right.
29:49They are cute, aren't they?
29:50What's this dipping sauce?
29:52That's the sugar vinegar just with the cucumber and carrot.
29:55It's a little fresh one.
29:56Oh, that's nice.
29:58I like that.
29:59And the other one?
29:59It's got fish sauce, chilli and garlic.
30:03Two of your favourite things.
30:05Oh, I like that.
30:11I don't think you'd have enough time, but you're going to run out.
30:14And I thought when I first looked at it, when you plate it up, it's a shame.
30:16You could have made that into a dish.
30:18But now I'm looking at it, and you've described it as a little cocktail hand around.
30:21It's delicious.
30:22I particularly like this one.
30:24Chilli, garlic, fish sauce in there.
30:26Do you reckon another one would do me any harm?
30:27No, Gary.
30:28I don't think so, Gary.
30:28You should eat up.
30:30Thanks, Julie.
30:30Another thumbs up.
30:31Thanks, Gary.
30:35What have you cooked?
30:36I've done pan-fried chicken drummets with a sauce cribbage and a radish, apple and Brussels sprouts salad.
30:44That looks great, Justine.
30:45This looks really good.
30:47It looks amazing.
30:48Really good.
30:49Really pretty, really clean, fresh.
30:52Love it.
30:55They're like little lollipops.
30:57I love it.
31:06I love it, too.
31:07It's so fresh.
31:08It's so clean.
31:08You've got that, you know, little shaved sprouts, the radish, the apple, and then that grabiche underneath.
31:13So you've got some acidity, some salt, you know, from the capers, the gherkins, parsley,
31:16and some sweetness as well.
31:19And then these beautifully little trimmed and roasted wings.
31:26Don't want to waste any more time.
31:27I reckon that is the dish of the line-up, and I know it.
31:32Go on, upstairs.
31:33Justine, you're safe.
31:33Oh, look now.
31:34Yeah, go.
31:34Oh!
31:35Oh!
31:35Oh!
31:36Oh!
31:36Oh!
31:37Oh!
31:37Oh!
31:38Oh!
31:38Oh!
31:39Oh!
31:39Oh!
31:40Oh!
31:40Oh!
31:41Oh!
31:41Oh!
31:42Just ecstatic that my dish is good and, more importantly, I'm saved from an elimination.
31:50Callum!
31:52Wow.
31:53So what have you got?
31:54So it's like a Moroccan chicken salad, so it's like a dry spice chicken thigh, kind of like a homemade tahini yoghurt sauce.
32:00It's really funny, when I put that in my mouth, because it was so sweet, because there's orange and spice and fruit, it reminds me of Christmas.
32:27It's like fruitcake. It's like Christmas. Then all of a sudden you realise, you get the savouriness of the chicken from that wonderful tahini, that sesame paste that then comes in and, you know, smacks you in the mouth, which is great. I like it.
32:39And the chicken for me is cooked perfectly, and what a great choice, Cullen. Second round, now that means you've got the wings left for the third round. Or not. Fruitcake?
32:49Yeah, I see where you're going with it.
32:53Anything you want to say in defence of your dish?
32:55No, no, no. Wonderful.
32:57Because you always do. He always does.
32:59Tell us what it is.
33:01It's a sticky barbecue chicken. Beautiful.
33:05Where's all the sauce that was in the pan?
33:07It's now coating the chicken.
33:08Okay.
33:09Beautiful.
33:19I like that.
33:21I like that.
33:23Perfect little chicken wings, nice and glazy and sweet.
33:26And where I thought that pan was too hot and smoking and thinking, what are you doing?
33:29You've given that nice touch of char on there, you know, you've recreated the barbecue.
33:33So that's fantastic.
33:34And it doesn't really need anything else.
33:35Other than?
33:36A bit more of that sticky sauce.
33:38Yeah.
33:39Well done, John.
33:40That looks great.
33:45Are you pleased with the dish, what is it?
33:47Yeah, I'm happy with it.
33:48It's a sort of Japanese yakitori, so that's more little bars in Japan where you drink beer
33:52and eat chicken.
33:53So what have we got?
33:55Oh, that's crispy chicken skin that I did in the oven.
33:58And that?
33:59That's the parsons nose.
34:00Yeah.
34:01The chicken ass.
34:02It's a little bit...
34:03You know what?
34:04I'm surprised you put that on the plate.
34:05I just had to.
34:06It's like a lump of carbon.
34:07Yeah, I know.
34:08But once you get past it, it's just all fat and juiciness.
34:10Well, once you get past the carbon.
34:12Yeah.
34:13Squirt it at me.
34:14I just novelty value.
34:15Novelty value.
34:16It's not a car boot sale, you know?
34:23I know what you're trying to create.
34:34And I love the presentation.
34:36I love the idea of the chicken skin.
34:38But the two elements that really are, the big elements on the plate, the rice is undercooked.
34:43Yeah.
34:44You know, so that's quite chalky.
34:45And these chicken skewers, there's no sweetness to them.
34:48There's no sauciness to them.
34:50Well, we've tasted your dishes.
34:57We've made our decision.
34:59We know the two are going to be safe.
35:02Look, I'd love to avoid the next round.
35:04Ten minutes is a tiny amount of time to cook.
35:07We've tasted your dishes.
35:08We've made our decision.
35:22First one that's safe.
35:25Chris.
35:26Chris.
35:27Loved your dish.
35:30Combination of caramelised chicken wings, fried mushrooms and the pickled mushrooms and ghost cheese is wonderful.
35:40Great flavours and you deserve the win.
35:42Well done.
35:43Up you go.
35:44I cannot believe how much of a relief it is.
35:47I don't know how I was going to cook with a burnt hand.
35:50And I love the fact they like my dish.
35:52So now it's me up on the balcony looking down, which is a nice feeling.
35:57Out of the four of you, Hayden, love the chicken skin.
36:01Love the idea of those caramelised wings, Jonathan.
36:04Love that wonderful little sweet salad, Callum.
36:07And I love that beautiful little dipping sauce with that fish sauce.
36:11Gorgeous.
36:12But there's only one spot left.
36:14And that goes to...
36:19Callum.
36:27Round two is over and I'm safe, which is awesome because I would not like to be cooking in round three.
36:32Round three, ten minutes to cook us a wonderful chicken dish.
36:36And looking across, Julie, you've still got the wings.
36:39Jonathan, you've still got the oysters.
36:41And Hayden, you've still got the chicken breast.
36:44So, you can do it.
36:47The odds are not good going to round three, you know.
36:49Whoever you're up against, especially if it's someone like Julie Goodwin,
36:52you know you're going to be in trouble.
36:55Maybe we'll desensitise ourselves to sending people home in a few days or a week or so
37:00because right now it's really hard.
37:02But today, two people are leaving the party.
37:06Three amazing cooks.
37:09Three amazing dishes.
37:11Put the pressure on us.
37:13The ten minutes starts now.
37:25Chicken dish in ten minutes is pretty tough to be honest.
37:27Yeah, totally.
37:28Look, you know what's really lovely is watching Jonathan.
37:30Right from the whistle, he's boned out the leg, flattened it, and he's got that strain to the pan.
37:36Now he's on to the next step.
37:38Yeah.
37:39That's clever cooking because that chicken will cook within ten minutes.
37:42It'll be interesting to see what he puts with that chicken leg.
37:45Poor Julie looks like she's taken the wings and she's pretty much turned straight to the deep fryers.
37:50It'll be interesting to see how they turn out.
37:52I'm concerned about Hayden.
37:53He hasn't put anything into a frying pan yet.
38:02We told you ten minutes would go quick.
38:04You're down to seven minutes to go.
38:07If it ain't cooking, start now.
38:10That means you Hayden.
38:17Jules, you all right?
38:19Oh, you're not seriously going to talk to me so much.
38:21Yeah, let's have a chat.
38:22No, no, no.
38:23I don't want a chat.
38:24Oh, come on.
38:25What are you cooking?
38:26A Vietnamese little salad with some fried wings.
38:29Okay.
38:30That sounds lovely.
38:31So you're frying off the wings.
38:32Yep.
38:33They'll cook in time.
38:34Yep.
38:35Nice.
38:36I know you've only got like six minutes left, but slow down.
38:39Six minutes is a long time.
38:41It is.
38:42There's a lot of seconds in six minutes.
38:44Maybe in Greece, George.
38:45Yeah, plenty of time.
38:46Here in Greece.
38:47Come on, you can do it.
38:52Jonathan, I admire you.
38:54I saw you break down the chicken first, get that into the pan, and then, you know,
38:58starting to assemble everything else.
39:00What's the dish?
39:01When we were in London with Jamie Oliver, he did this ribeye steak,
39:04and he did what he called what the South Americans do is dressing the board.
39:08I'm just doing chili and mint.
39:13Hold that.
39:14Citrus.
39:15This is called dressing the board.
39:18Put that in there.
39:19Hot and sizzling.
39:21See the rest of the juice is coming out already.
39:23So that's mixing with your board.
39:25Okay, great.
39:26I'm going to dress the board with some herbs and chili, garlic, ginger.
39:30Yum.
39:31And lemon zest and stuff like that and see, hopefully.
39:33And what, serve that with some salad leaves?
39:35Yeah, a few salad leaves on the side, yeah, just to freshen it up.
39:38Good luck.
39:39Thanks.
39:40I think it's a very short time to confuse, especially chicken which it's got to cook right through.
39:44This is why I'm doing the dress board so I don't have to play it up separately.
39:54That's it.
39:55Five minutes to go.
39:56Come on guys.
39:57Yeah.
39:58All right Hayden.
39:59Woo.
40:01Gee, it's so hard at this stage.
40:02It's such a, ten minutes is such a difficult challenge.
40:05These guys are all doing brilliantly.
40:07I think Hayden got his chicken in last so I really hope he can get it cooked during time.
40:11Hayden.
40:12Judgy.
40:13You can save someone in the surf in five minutes.
40:15I still can.
40:16Yeah?
40:17So this isn't a difficult challenge, no?
40:18No, it should be all right.
40:19I think I've got my chicken in, it's cooking.
40:21So what are you doing?
40:22What's the dish?
40:23I'm doing like a southern fried chicken wing.
40:25Oh yeah?
40:26With some coleslaw.
40:27And a dipping sauce.
40:28And a dipping sauce.
40:29So, love the idea of a fried chicken wing.
40:30And I'm sure that will cook in time.
40:32Yeah, it's going to cook in time.
40:33Will it?
40:34Pretty good.
40:40A little bit of advice if you can, dress it straight onto the plate.
40:44Not in bowls and bits and pieces, because you're wasting time.
40:47Three minutes to go.
40:48Go guys!
40:49Oh, Julie.
40:50Wow.
40:51Julie's looking like a machine.
40:52I think if you gave her ten minutes to cook dinner for her family every night, she'd have
40:56it done.
40:57Like, she is just...
40:58Look at that.
40:59Julie!
41:00Oh my golly gosh, it's lightning speed cooking here in the MasterChef kitchen.
41:01Only two minutes to go.
41:02Yes!
41:03Come on guys!
41:04Good night!
41:05Good night!
41:06For my dish, the sauce is super easy.
41:09Bit of sour cream, some Tabasco, just to give it that sort of smoky, spicy flavour.
41:11Goes great with the chicken.
41:12Even I'm getting nervous.
41:13There's one minute to go.
41:14Time to dress up.
41:15Come on!
41:16Come on!
41:17Come on!
41:18Come on!
41:19Come on!
41:20Come on!
41:21For my dish, the sauce is super easy.
41:23Bit of sour cream, some Tabasco, just to give it that sort of smoky, spicy flavour.
41:27Goes great with the chicken.
41:33Even I'm getting nervous.
41:36There's one minute to go.
41:38Time to dress up.
41:39Come on!
41:40Yeah!
41:41Come on!
41:46Ten seconds.
41:47Nine.
41:48Eight.
41:49Seven.
41:50Six.
41:51Five.
41:52Four.
41:53Three.
41:54Two.
41:55One.
41:56That's it.
41:57You're done.
41:58Time's up.
41:59Awesome!
42:00Boom!
42:01Oh, Julie!
42:02Good job, Julie!
42:03Good job, Julie!
42:04Good job, Julie!
42:05Good oil!
42:06Good job, Julie!
42:07Good job, Julie!
42:08Good job, Julie!
42:09What are you doing?
42:10I'd like to think I'm safe, but the odds are really hard because there's two people going
42:15out of three.
42:16And we're up against great cooks.
42:18I'm excited about this one.
42:19Really?
42:20Really excited.
42:21Yeah, because I'm watching you go like the clappers, chopping that garlic.
42:25I don't think I can chop garlic as fast as she did.
42:26Unbelievable.
42:27And I love the idea of cucumber and crispy chicken.
42:28Is that what it is?
42:29Yes.
42:30With?
42:31With?
42:32With?
42:33It's like a Vietnamese flavour.
42:34It's very Vietnamese.
42:35It's very Vietnamese.
42:36I love it.
42:37So Vietnamese.
42:38I love it.
42:39Good.
42:40It's really good.
42:41Good.
42:42It's really good.
43:13yummy.
43:14Yummy.
43:15Love the idea of all the green vegetables that you've used in there because they're crispy,
43:18they're crunchy, and it's got a little bit of heat and the peanuts just, again, more texture.
43:23This is brilliant cooking and in 10 minutes.
43:28In fact, that's the best dish you've put up and you did it in 10 minutes.
43:33So let's give her five and see what happens.
43:37So here's the first one.
43:38High five.
43:39High five.
43:40Well done.
43:41I'm not cooking in time.
43:46Jonathan, what's the dish?
43:49A thigh fillet on a dress board.
43:53I'm going to do this because that sort of tells me, that sort of suggests that's what
43:58it should be for.
44:00That's vinaigrette.
44:01It's beautiful.
44:02Is it?
44:10Wow.
44:11I love that.
44:12I really, I really do.
44:13I mean, it's completely different from Julie's dish.
44:15Julie's is a big nod to Vietnam and this is wonderful.
44:19It's Italian.
44:20There's a salsa verde and just that very simple chicken thigh and just slathered in all that
44:26vinaigrette.
44:27It's really, really good.
44:28Round three, you give us something absolutely spectacular with only 10 minutes.
44:32What if we only gave them two minutes?
44:35Yeah, nothing, George.
44:36Nothing.
44:37Well done.
44:38That was good, didn't it?
44:39Mmm.
44:40What is it?
44:41It's southern fried chicken, coleslaw and a bit of a sour cream Tabasco sauce.
44:45Listen, listen.
44:46Save some for us.
44:47Yeah.
44:48No way.
44:49Oh.
44:50Okay, I'll tell you what it tastes.
44:51You know, people think of southern fried chicken, you know.
44:55And this is exactly what it should be.
44:56You know, the chicken's really moist.
44:57It's tender.
44:58It's perfectly cooked.
44:59And then you get that lovely crispy coating and plenty of it too.
45:24Crispy coating and plenty of it too.
45:26And this sour cream with the Tabasco, is that what it is?
45:29Yeah, simple.
45:30It's a great, great combination.
45:32I just want to eat this, all this crispy coating,
45:35and I want to dip it in that beautiful sauce.
45:38Oh, great.
45:39You three, I'll tell you, you three have caused problems
45:42because every single one of those dishes is absolutely bang on.
45:47Knowing that those two have done so well
45:48and knowing that two people are going to be going home,
45:51it's going to be a tough one.
45:53It's going to be a really hard decision.
45:57That was a difficult tasting
45:58because I guarantee you, with no word of a lie,
46:00we loved every single dish.
46:03So, do we flip a coin?
46:06No.
46:07We have to make the best decision at this time.
46:14Hayden, Jonathan, we loved your dishes,
46:19but not quite as much as Julie's.
46:24We did it.
46:30Don't be sad.
46:31Don't be sad.
46:32Don't be sad.
46:32Be happy.
46:34Julie, you deserve that one.
46:36It was a cracking dish,
46:37and it was a pleasure to watch you working
46:39like an absolute dynamo in the kitchen.
46:42Hayden, we're going to miss you, mate.
46:46It's been nice having you back.
46:48That's great.
46:48You know, your big beaming smile
46:50and your great cooking.
46:51Yeah.
46:52And, of course, you raised $5,000 for Boys Town.
46:56Yeah.
46:56That's very, very special.
46:58It's been an amazing time,
46:59and to come back with all these incredible people
47:01and stand in front of you two again
47:03and quaking our boots a little bit.
47:05A bit weird, isn't it?
47:05It's kind of strange,
47:06but, you know,
47:06we're all here for such an amazing cause,
47:09and I know $5,000 is going to go a very long way,
47:12and I'm sure Boys Town is truly grateful,
47:14and I'm grateful to have that opportunity
47:16to have raised that money.
47:19Jonathan, it's also very brilliant
47:20having you back as well.
47:22You know what I'd forgotten about
47:23was your quirky sense of humour.
47:25You know, your approach to life,
47:26which is wonderful.
47:28It's, you know, easy come, easy go sometimes,
47:30and you do cook some amazing food.
47:32Now, you haven't raised any money for your charity,
47:35but no-one leaves this kitchen empty-handed,
47:38so you get five grand for your charity,
47:41which is very special to you.
47:42That's Oz Harvest.
47:43Yep.
47:43And I'm sure they will spend that well.
47:45Yeah, it'll go a long way, you know,
47:46to feed a lot of people who really need it.
47:48So it's great.
47:49Well, Hayden, Jonathan,
47:50it's been a pleasure, truly,
47:52having you back in the kitchen.
47:53We've had some absolute laughs.
47:55Time to say goodbyes.
47:56Fellas, you might as well come down
47:57and wish them cheery bye.
47:59I think in a really short amount of time,
48:04everybody in this competition's bonded.
48:06We all have such a big thing in common, you know.
48:09Hayden's a really exceptional young man.
48:12I'd be proud to be his mum.
48:14And Jono, he's hysterical
48:16and a really lovely bloke as well.
48:18So I'm just going to miss them, you know.
48:20I'm going to miss them.
48:21It's all changing.
48:21I don't like change.
48:22Have you really enjoyed coming back to the kitchen?
48:28You know, totally new, different scene.
48:30It's been good.
48:31Yeah.
48:31I think I've had a fun time coming back here.
48:33I have.
48:34Have you?
48:34Yeah, it's been good, you know,
48:35especially, you know,
48:36you get to hang out some time together,
48:38learn from each other.
48:39It's actually been nice to meet everyone
48:40and have a good cooking.
48:42It has.
48:42It's been a cooking and a love-in.
48:43Yeah.
48:50Brilliant day of cooking.
48:51We're very full, thank you very much indeed.
48:53And once again, we've seen some wonderful food.
48:56But tomorrow, another day in the MasterChef kitchen.
49:00And I can see you getting a little bit tired,
49:02but tomorrow, we're not taking you to the country,
49:04but we're bringing a little bit of country
49:06to the MasterChef kitchen.
49:08And as always, the question is,
49:10will you rise to the occasion?
49:12Oh, no.
49:15Out you go.
49:16See you tomorrow.
49:18See you, guys.
49:19See you, Marion.
49:19Callum.
49:20Bye.
49:20See you, guys.
49:22Tomorrow night on Mastership All-Stars.
49:25You guys are cooking cakes.
49:28Eight Aussie favourites.
49:29Three terrifying letters.
49:32C-W-A.
49:35It's the All-Stars versus the exacting standards
49:37of the Country Women's Association.
49:39There's really no room for error
49:41because they take their business very seriously.
49:43And for the best in show,
49:44$5,000 for their charity.
49:48Yeah, I'm not looking forward to putting my delicate little cake in front of them.
49:51There's also true.
49:55There's some more room for them.
50:00Some of them are shooting across the list of people here.
50:00There's a lot of them.
50:00That's right.
50:01They're not doing this.
50:02We'll have to wait.
50:03There's a lot of them for the third.
50:04There's some more room for traffic.
50:05There's some more room for them to be able to stay in the future.
50:07There's some more room for you.
50:08There's some more room for the time of the description.