MasterChef Australia Season 1 Episode 8
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00:00Last night on MasterChef All-Stars.
00:05This is an immunity challenge to trump all other immunity challenges.
00:10The All-Stars cooked off against 12 of the country's best chefs.
00:15And Danny, Kate and Justine all secured themselves immunity.
00:20I'm a little bit proud of myself.
00:22Tonight.
00:23It's very simple.
00:24Today you want to save yourself so you can raise more money for your charities.
00:29Nine All-Stars go head to head against a classic dish in a pressure test.
00:35This is Gary's dish so if we don't get it right, we're screwed.
00:39The competition heats up with the very first elimination.
00:43Probably more nervous cooking today than I ever have been.
00:46I feel like things are starting to unravel a little bit.
00:48And in the end, not one but two All-Stars will be going home.
00:53There's no room for error in All-Stars whatsoever.
00:56Oh dear.
00:57I'm a bit worried.
00:59It's your heart then you're cold.
01:01You're yes then you'll know.
01:03You're in and you're out.
01:05You're up then you're down.
01:07You'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.
01:15You're hot then you're cold.
01:17You're yes then you'll know.
01:19You're in and you're out.
01:21You're up then you're down.
01:23You're up then you're down.
01:25You're hot then you're cold.
01:27You're yes then you'll know.
01:29You're in and you're out.
01:31You're up then you're down.
01:33You're up then you're down.
01:35You're up then you're down.
01:37You're hot then you're cold.
01:39You're yes then you'll know.
01:41You're in and you're out.
01:43You're up then you're down.
01:45You're off then.
01:55First people are going home today in a pressure test.
01:58So I'm really worried about it.
01:59But the odds are a pretty good two people going home at a night.
02:03So hopefully I can be in that seven that stays.
02:05I really don't want to leave Confucian because I'm earning about $5,000 and that was donated
02:12by Julia, so I wouldn't mind winning something off my own back.
02:18For all of us, we really don't want to go home.
02:23Good luck everybody.
02:24Yeah, good luck guys.
02:25I want to stay, I want to win more money for my charity and maybe take out the trophy.
02:35We walk into the MasterChef kitchen and it's the somber mood.
03:02It's the first pressure test for the MasterChef All-Stars.
03:05No one wants to leave, but it's inevitable.
03:13Good morning.
03:14Today, you're facing the first pressure test of the series.
03:20What a great day we had yesterday.
03:23Three of you put up the best dish, outcooked the chef and that was Kate, Danny and Justine.
03:29Well done.
03:30Well done.
03:30So you know what that means?
03:32You skipped the pressure test.
03:33That was your reward.
03:34So see you later.
03:35Up on the balcony and give the rest of them a little bit of encouragement.
03:38Bye.
03:39Bye.
03:40See ya.
03:41It's very simple.
03:45Today, you want to save yourself so you can continue on in this competition and raise
03:50more money for your charities.
03:54You don't want to be those two people that go home.
03:57Now, today's pressure test is a special one.
04:06Not only is this dish very close to Gary's heart, but one of you has cooked it before.
04:14I reckon beef wellington sheep.
04:21Is it the beef wellington?
04:23If today's pressure test is meat, I'm going to be a very, very happy boy.
04:27If it's anything to do with flour and sugar and baking, I should just walk out, I'm useless
04:32at it.
04:33Today, you're cooking my beef wellington.
04:47Yes!
04:49We cooked this dish in the top 50 in our series and I'm really nervous because this one has
04:54an elimination associated with it.
04:56Someone's going home.
04:58It's just a sausage roll.
05:00It's a sausage roll or a beef pie.
05:02Why not?
05:03But can I tell you?
05:04Sausage rolls a lot easier to make than this.
05:10Look, a beef wellington is an absolutely timeless classic, but there's a lot of technique
05:15in getting it to look like that at the end and even more so to make sure that what's
05:19inside is perfectly cooked.
05:21It's got a big chunk.
05:22Thank God for that.
05:23Beautiful.
05:24When you look at what Gary's got in his beef wellington, it's not just meat wrapped in
05:32pastry, there's layer upon layer upon layer of devilish little tricks.
05:49Yum.
05:50Are we going to taste?
05:51Yes.
05:52So, Chris, what did you taste?
05:53Absolutely stunning.
05:54The meat's cooked beautifully.
05:55Get the mushroom, crunch of the pastry.
05:56Very nice.
05:57For me, the scariest thing is that you can't really check to see if the meat's cooked because
06:04it's in the pastry.
06:05It's in the pastry.
06:06Yeah, no.
06:07You can't cut it open and beat it inside.
06:08Yeah, yeah.
06:09You can't mess around.
06:10So you kind of...
06:11Beef wellington is possibly the worst nightmare for me.
06:12Everyone knows I have a phobia of cooking big chunks of meat.
06:13Let's have a look at the pressure points.
06:14You've got to cook that beef perfectly.
06:15So it has to be medium rare.
06:16So it has to be medium rare.
06:17So timing and temperature, absolutely crucial.
06:19The difference is that you can't really check to see if the meat's cooked because it's
06:23in the pastry.
06:24Yeah, no.
06:25You can't cut it open and beat it inside.
06:26Yeah, yeah.
06:27You can't mess around.
06:28So you kind of...
06:29Beef wellington is possibly the worst nightmare for me.
06:32Everyone knows I have a phobia of cooking big chunks of meat.
06:36Let's have a look at the pressure points.
06:38You've got to cook that beef perfectly.
06:40So it has to be medium rare.
06:42So timing and temperature, absolutely crucial.
06:45The duxelles of mushrooms, nice and even, not too pasty.
06:49Otherwise you're just going to get the wrong mouthfeel.
06:51The next layer, the prosciutto.
06:53And you've got to wrap that beef wellington, that first stage, that sausage roll component,
06:58nice and tightly.
07:00Next layer is the crepe.
07:02The pancakes have got to be beautifully thin.
07:05The pastry.
07:07You've got to wrap that beef wellington really beautifully.
07:10Lastly, you're going to have to make a red wine sauce to go with this.
07:14It's got to be the right consistency.
07:16It's got a taste of beef.
07:17It's got to be well-rounded.
07:19Lots of little nuances in there so that we go, wow.
07:24This is Gary's dish.
07:26French cooking is what he loves.
07:27So if we don't get it right, we're screwed.
07:29We're screwed.
07:30You're going to have at your benches, your recipes, and of course, all your ingredients
07:35to cook this dish.
07:38You're going to have two hours and 15 minutes.
07:42When I cooked Gary's Beef Wellington at home, it took me four hours, so I'm a bit worried.
07:51If you want to stay in this competition and raise money for your charities, then it comes
07:56down to this Beef Wellington.
07:58Put everything you've got into it and you'll be safe.
08:01But if you don't, two of you will be going home.
08:06You've got two hours and 15 minutes and your time starts now.
08:11Oh my God!
08:12Today's a really tricky challenge.
08:21You know, there's some amazing cooks in the room and all it's going to take to go home
08:26today is one tiny little mistake.
08:28Gary knows how this dish has got to be, so we've got to hit the nail right on the head.
08:32Lots of complicated processes, but just going for it.
08:42For me, this is Chris's challenge.
08:43You reckon?
08:44It's meaty.
08:45Yeah.
08:46It's everything that he loves.
08:47Do you know, I think Poe might find this difficult, and I actually think that Julie
08:51in some way, even though this is quite homely, I think she'll struggle just trying to get
08:55this looking really pretty.
08:58This is full of technique.
08:59Yeah.
09:00Every process counts.
09:01You don't seal that beef properly.
09:02Yep.
09:03You don't cook those mushrooms properly and they're too wet.
09:05Yep.
09:06The pancakes are too thick.
09:07Super thin.
09:08It's not the right temperature when it comes out of the oven.
09:10It could all go to cuckers.
09:13Come on, blue team.
09:20First thing I do is caramelise the beef fillet on all sides.
09:25Then I start also browning off my beef bones to put in the oven to roast to start sauce.
09:38A lot of smoke in here.
09:39Whew.
09:40It's the first elimination, so going home this early would be really disappointing.
09:48That's not how you caramelise me.
09:51I really need to get a good caramelisation.
09:55Otherwise, you know, it's just not going to taste right.
09:57This is not going to caramelise me.
09:58No.
09:59Today's pressure test challenge is to cook Gary's Beef Wellington in 2 hours and 15 minutes.
10:18This is the first time that two of us will be going home from the competition.
10:27Aaron.
10:28Hello.
10:29I'm a bit worried about that.
10:30What comments on that, George?
10:31Very pale.
10:32Okay.
10:33A bit blonde.
10:34It's a bit too blonde.
10:35Okay.
10:36Hot pan.
10:37Yeah.
10:38Quick caramelisation.
10:39I understand.
10:40I'll get that fixed now.
10:41Hopefully, I'll be able to get stuff together.
10:42Aaron, do me a favour.
10:43Can you just take a deep breath for a second?
10:45Yeah, hang on.
10:46Ready.
10:47Hope.
10:48Yes.
10:49Intense there.
10:50Yes.
10:51Chopping those mushrooms.
10:52Yes.
10:53Sealed the beef.
10:54Yes.
10:55Now you're making your duck cell.
10:56Okay.
10:57She's busy, isn't she?
10:58Yeah.
10:59Doesn't want to chat.
11:00Not really.
11:01Can I see your beautiful eyes?
11:02Yes.
11:03Yes.
11:04Yes.
11:05Yes.
11:06Now you're making your duck cell.
11:08Okay.
11:09She's busy, isn't she?
11:10Yeah.
11:11Doesn't want to chat.
11:12Not really.
11:13Can I see your beautiful eyes?
11:16Next, I prepare my mushrooms.
11:18Chopping them up really finely.
11:20Cooking it in some butter and some beautiful fresh herbs.
11:23I have to get this nice and caramelised so that it's got some beautiful flavour through
11:28it.
11:29Otherwise, I could be going home today.
11:31I feel like I'm falling behind everyone a little bit.
11:32So I really have to get a move on here and start trying to get some stuff done because
11:43if I go home without any money, look, that'll be really, really bad.
11:48You have one and a half hours to go.
11:55I'm just making the crepe batter.
12:00So it's sifted flour, some eggs and some milk.
12:03Just making up a good consistency.
12:05I've got a little bit of melted butter I've got to get in.
12:07The rest of the milk.
12:08I think because I've done this challenge before, some people might think it's an advantage,
12:17but it also puts me under a lot of pressure.
12:19You've cooked it before, you should know what you're doing and there's an elimination attached
12:22to it.
12:23So I'm probably more nervous cooking today than I ever have been.
12:26I stuffed up on the crepes last time.
12:27That looks really thick to me.
12:28Doesn't it?
12:29Well, no, no, no, no, no, no, no, no.
12:30You said it was thick, so I'll start again.
12:31Right.
12:32So I'm hoping I can get them right this time.
12:33I keep making the crepes too thick and I just couldn't get nice thin crepes in the
12:36pan.
12:37Oh.
12:38The only things are so tricky.
12:41Kumar, do you like French food?
12:42Yes, love it.
12:43Beef Wellington up your alley.
12:44Oh, yeah.
12:45You're making crepes.
12:46That's a bit thick though.
12:47I did.
12:48I just watered it down.
12:49Even more.
12:50It should be really thin.
12:51I keep making the crepes too thick and I just couldn't get nice thin crepes in the
12:53pan.
12:54Oh.
12:55Oh.
12:56Oh.
12:57Oh.
12:58Oh.
12:59Oh.
13:00Oh.
13:01Oh.
13:02Oh.
13:03Oh.
13:04Oh.
13:05Oh.
13:06Oh.
13:07Oh.
13:08Oh.
13:09Oh.
13:10Oh.
13:11Oh.
13:12Oh.
13:13Oh.
13:14That's a thin, thin cream.
13:15They...
13:16...airnessy.
13:17I know thin cream.
13:18They told me that the crepes are too thick, the batter was too thick and I'm really hoping
13:19that I can get the Consistency Correct So I don't go home today.
13:22Okay, for C attracted stream all the nuts and all the cutting about
13:29a heat a little, butter in the pan 25, that doesn't kinda make any sense either but
13:34we'll just go along with it.
13:36Who are you worried about?
13:37I'm really concerned about Aaron Jaay He...
13:38He's struggling with the crepes.
13:41Whoa!
13:42Kumar, he's just a bit everywhere.
13:45A bit wishy-washy. His pancakes aren't perfect.
13:47It's strange, really, because he loves French food.
13:49And this is very French, even though it's beef wellington and sounds British.
13:52All the techniques in here are classic French techniques.
13:56So, you know, he should be doing really well.
13:58Chris is in a good place. I mean, this is his kind of food.
14:00I think the key point here now is getting it wrapped nice and tightly in the pastry.
14:04And then also the timing of the cook.
14:05I'm ready to start assembling.
14:09First thing I need to do is brush some mustard onto the beef.
14:13Next process is to lay some prosciutto down.
14:16Put the mushroom duck cell on the top of that.
14:19Roll the beef and cling film. Get it really tight and firm.
14:22Get it into the freezer a few minutes just so it sets up.
14:26This is a real pressure point.
14:28And when you pull it tight, it can squish up a bit.
14:31So getting it even is really important
14:33because you're setting the foundation for the whole dish here.
14:46There you go.
14:47It's pretty.
14:48I'm assuming it shows the ham slice of the place.
14:50We fill it on.
14:52It's a despondent feeling to look around
14:54and see that, you know, you're quite a little way behind.
14:58You know that the time is ticking down.
15:00There's no room for error in All Stars whatsoever.
15:07I lay out my prosciutto on mushroom.
15:09I try and wrap my steak.
15:10Very, very quickly I figure out that,
15:12yeah, this isn't going to work
15:14and it's not going to go all the way around.
15:16Oh, poo.
15:18At this point, my brain shuts down.
15:21Oh.
15:23Uh-oh.
15:24I don't have enough space.
15:28What have I done wrong?
15:30I've done something very wrong here.
15:34Oh, no.
15:39What's going on?
15:40Oh, mate, I've met my Achilles heel.
15:43It's, um...
15:43Unfortunately, my bit of beef was a bit too big for this
15:45and I've panicked and I've just stuffed the whole thing up, so...
15:48All right, let's breathe first.
15:50Yeah.
15:51Let's have a look here.
15:51Have you got any more duck cell?
15:53Um, no.
15:55That's all of it?
15:55That's all of it.
15:56Right, let's scrape as much duck cell up as possible.
15:59Absolutely.
16:00It's all good now.
16:01No, it's all good.
16:02Come on, Aaron, you can do it.
16:04So let's start building this baby up again.
16:07That's just not out of the edges.
16:08Yeah, not out of the edges.
16:10You're going to need a little bit more here.
16:12Yep.
16:13All right.
16:14Okay.
16:15So you're going to be a little bit short, right?
16:17Yeah.
16:17So what you do is pop another three strips.
16:21Okay.
16:21Right, and then extend it.
16:23Yep.
16:24That makes sense.
16:24All right.
16:24Go for it.
16:25Excellent.
16:27It takes everything that I've got to kind of pull it together.
16:30I wrap it up and it actually looks pretty good.
16:34But I'm still behind.
16:35Yeah, I've got to really start pushing myself.
16:37The next thing I do is get my beef out of the fridge, remove the cling film and roll that
16:44beef in the crepes.
16:46It's really important to wrap the whole thing in the puff pastry really neatly, really tightly.
16:52Otherwise, the whole dish just falls flat.
16:53The final really important part of this dish is to get a really good egg wash glaze on the
17:00top of that pastry.
17:01That's going to give it a really beautiful, golden, shiny colour.
17:05The beef wellington has got to go into the fridge at this stage to set.
17:10It's got to hold that nice shape.
17:11Otherwise, when it cooks, it'll just fall apart.
17:14Cook us a perfect beef wellington and your MasterChef All-Stars journey will continue.
17:3145 minutes to go.
17:36I'm really pushing it for time.
17:38I've still got a huge amount of tasks to do.
17:41I'm getting a bit flustered.
17:42I can see the pressure building.
17:46Come on, Kumar, you can do it.
17:49My worry is that if I don't chill the pastry long enough, it'll start spreading and won't
17:55hold together when it's cooking.
17:58Oh, shit, I forgot to put the pancakes.
18:01The crepes.
18:02Where are they?
18:02In today's pressure test, two of us will be sent home and we have to cook Gary's beef
18:14wellington in two hours and 15 minutes.
18:16Oh, shit, I forgot to put the pancakes, the crepes.
18:20Where are they?
18:21Here.
18:22Yeah, you can put them in there.
18:24Oh, he's getting a little flustered.
18:26I hate watching it.
18:27I can see the pressure building and he's getting a little bit flustered and I'm worried that
18:32he's not going to get it done.
18:41You've got to get it in the oven.
18:43I'm going to cook the wellington exactly to the recipe.
18:46It's 30 to 35 minutes, 200 degrees and that's the thing to take it to just the right point
18:52where it's not overcooked and the pastry's cooked perfectly.
18:56Do I have to do it this way?
19:11Most of the other contestants have got the beef in the oven so I'm starting to feel a little
19:16bit panicky.
19:17I feel like things are starting to unravel a little bit.
19:20I've just found having to manage this construction a lot harder than I thought and time is starting
19:25to slip away.
19:26Whoa.
19:29I know that I'm in a little bit of trouble.
19:31I really need to get this beef wellington wrapped up in the pastry.
19:35I tuck it all in as quickly as I can.
19:40I get it, Neil.
19:46Thank you, mate.
19:47Oh, no, no.
19:48It's to go in the freezer, sweetheart.
19:50No, I can't.
19:50You're not doing that?
19:51No.
19:51Sure enough.
19:52I didn't get enough time for me to pop that in the fridge.
19:55And so it's a little bit gummy and soft and I'm wondering if it's going to cook properly.
20:00It's in.
20:01At this stage, I'm wondering if I might be going home.
20:10Have you got salt?
20:11I didn't fold this one in back.
20:19So let me just, so yeah, cut the corners out completely.
20:22Yeah.
20:23Oh, completely.
20:25Yeah.
20:25Just open it a bit.
20:26I'm struggling with my pastry because I've forgotten to cut the corners off.
20:32Thick, thick, thick egg yolk.
20:34Kumar, you've got to get in the oven soon or it's not going to have enough time.
20:38Yeah.
20:39Yeah.
20:39I know I have a minimum of 35 minutes to cook.
20:43I need to put it into the oven.
20:47Well done.
20:48Yeah.
20:49I'm just hoping that mine is really cooked well enough to pass.
20:54If your beef wellingtons are in the oven, time to have a cup of tea and a bit of a chillax.
20:58If they're not, panic.
21:0030 minutes to go.
21:04Aaron, panic.
21:05Unfortunately, Aaron, my good buddy's in a world of hurt.
21:19I've got time up my sleeve so I can run over, do as much as I can for him.
21:22I do a quick egg wash.
21:23I help him decorate the thing and I'm just trying to make him focus.
21:26Get that thing in the oven.
21:28Yeah.
21:28Pull it over.
21:32Yeah.
21:33Just get it in and go for it.
21:34Complete time run.
21:35Nice decorations, man.
21:38Thanks, guys.
21:40Thanks so much, everyone.
21:41Yeah!
21:42Yeah!
21:44Woo!
21:44Thank you, guys.
21:47How long is that cooking for?
21:5030, 35 minutes.
21:51I don't think you've got 35, Aaron.
21:5425 minutes?
21:56All right, let's pump this temperature up there.
21:57To see how far I am behind, it really starts to make me think, I might not get anything on
22:04the plate here.
22:05Let alone, can I stay in this competition, but can I even get something down for the judges
22:10to even look at?
22:11Port and red wine.
22:12I want to make sure I do a really, really beautiful red wine sauce.
22:22Into the pot with the beef bones, I put some thinly sliced shallots and some thyme and I pop
22:27in some red wine and port.
22:28What's 80 mls like?
22:29That.
22:30Then pop in some veal stock and then I just need to let that simmer away and let the flavours
22:43develop in that.
22:45The balance of flavours is important, otherwise the whole thing will just taste bland.
22:54Hayden, how are you going?
22:56Yeah, very good, thank you.
22:57And how's this beef sauce going?
22:58Yeah, well, I got on the...
22:59Because somebody else is simmering away and yours are just sitting in a roasting pan.
23:01No, I don't want to reduce it any further.
23:03Oh, so the whole sauce is there?
23:04Yeah.
23:05That's the sauce?
23:06That's the sauce that I've got to sieve and...
23:08All right.
23:08The only problem with cooking a sauce like that is that because there's so little sauce and
23:13so many bones, you've really not managed to extract as much flavour as you could do.
23:17Yeah.
23:17Because the whole idea is it should be just over the bones.
23:20Yeah.
23:20So it's getting all that sort of caramelisation leached off the bones and then you reduce afterwards.
23:25I just didn't want to lose anything from the roasting pan that I cooked everything in.
23:28Yeah, yeah.
23:29I'll give you a bit of advice.
23:30Yeah.
23:30Put it in a small pot now.
23:31Yeah.
23:32Put a little bit of stock on it.
23:33Yeah.
23:33Bring it up to the boil and then boom, fiddle the dough.
23:36Thank God the judges gave me just a little bit of advice.
23:39Reduce that sauce down.
23:40I know it's got a good sauce.
23:41I know the judges are going to love it.
23:48There's a lot of whisking to sauces which I suppose keeps you busy but there's only so
23:52much whisking you can do.
23:54Ten minutes to go.
24:01To finish my sauce I just need to strain it through a nice fine muslin cloth, whisk in
24:05a little bit of butter and that's ready to go.
24:09The sauce is looking good, Count.
24:10Good shape.
24:12The pastry's held together really well.
24:14It's good shape.
24:15I put a bit of extra egg wash on.
24:16It's beautifully golden.
24:19I'm looking good.
24:21I'm not going home on a meat dish.
24:25Crispy, golden, delicious beef wellington.
24:28Only two minutes to go.
24:29I've made my sauce.
24:35I've passed it through a sieve and strained it through a muslin.
24:38I'm quite happy with it.
24:39I'm going to put a touch of my sauce.
24:43I'm hoping the judges like it.
24:45I'm really, really happy with my dish.
24:49My sauce has reduced beautifully.
24:51I like to add a bit of the raw pot at the end once it's reduced.
24:55It just kind of freshens it up a little bit.
24:57Let's hope I nail it.
24:58Yeah, that's tasty.
24:5930 seconds to go.
25:02My advice, get it out of the oven, put your sauce in the pot.
25:1310 seconds to go.
25:16Oh, your sauce.
25:175, 4, 3, 2, 1.
25:25That's it.
25:28Well done.
25:28Oh, my God.
25:29Well done.
25:37Mission accomplished for me.
25:39I've got it done.
25:39I've got it plated up and in time.
25:41So, great.
25:44I don't know.
25:44It's just the problem with this thing is that it's encased in the pan.
25:47So, you can't, you know, break it open to check or anything.
25:50So, you just kind of have to leave it to the gods.
25:56Well, I think you've done a brilliant job.
25:58They all look absolutely brilliant from here.
26:01I'm quite pleased.
26:06Question is, what do they taste like?
26:11Jonathan, you're first.
26:13Go, Jonathan.
26:15Go, Jonathan.
26:17I think because I've cooked this before, I think the pressure's all on me.
26:22Hopefully, I get it right.
26:29Jonathan, an improvement on the first time round?
26:31I'm just worried whether or not the beef's cooked perfectly.
26:33Obviously, you can't see it until you cut it open.
26:35And the sauce...
26:36I'm just a bit...
26:39Well, I'm not too sure about the sauce.
26:46Right, so, before I cut into it,
26:48how do you think it's cooked?
26:49It should be medium rare, but I'm thinking it's medium, isn't it?
26:52Last night on MasterChef All-Stars...
27:10This is an immunity challenge to trump all other immunity challenges.
27:20The All-Stars cooked off against 12 of the country's best chefs.
27:24Ah!
27:25And Danny, Kate and Justine all secured themselves immunity.
27:30I'm a little bit proud of myself.
27:32Tonight.
27:33It's...
27:34Oh, looks all right.
27:48Jonathan, you shouldn't be so stressy.
28:12Yeah, you should be confident.
28:14Because what you've put up is an exceptional beef wellington
28:17with an exceptional red wine sauce.
28:20Thanks.
28:20I think it's smashing.
28:21I think it's really, really good.
28:22I think you've managed to define every layer within that beef wellington
28:25so you know what you're eating.
28:27So it's really appetising when you cut it,
28:28especially that little line of mushrooms
28:29because you pick out all those little flecks of herb as well,
28:32which tells you it's going to be tasty and hermy and wonderful.
28:35That red wine sauce is bang on.
28:37Couldn't mistake it for anything else.
28:39Fantastic.
28:41Thumbs up for Jonathan.
28:43Good stuff.
28:44Thanks, thanks.
28:46Ah.
28:46What a great way to start a tasting.
28:50Jonathan, you've set the benchmark.
28:53Next up, Kumar.
28:54Thank you, Kumar.
28:55Thank you, Kumar.
28:55Thank you, Kumar.
28:55Thank you, Kumar.
28:57Phew.
29:06Kumar, first time you've cooked a beef wellington.
29:08How'd you go?
29:09I had a few moments, but I thought I wouldn't get it done.
29:12It's cracked along there, and it's a couple of fold issues down here, but it doesn't look too bad.
29:21You know what, that's pretty good.
29:27The only issue we've got is because it's loose.
29:30It's just sort of difficult to serve.
29:33It's just sort of difficult to serve.
29:49The beef inside's cooked spot on.
30:14That is a bang on medium rare.
30:16I'm really impressed with the cooking of the beef.
30:19That sauce is really, really salty, which is strange because Jonathan's is reduced more, but actually not as salty.
30:30That's the standout.
30:30I can't pick out the red wine as much as I can pick out the salt.
30:34All right.
30:35Thanks, Kumar.
30:36Good job.
30:36Thanks.
30:40Next up, Hayden.
30:43Fingers crossed.
30:52Hayden, happy?
30:54Yeah, I'm very happy.
30:55Is it going to be cooked well?
30:56Yeah, it should be cooked all right, I think.
30:58Yeah?
31:00Let's go.
31:01Cut it up for us.
31:04Here?
31:04Yeah.
31:07Slice.
31:08All right.
31:16I reckon that's spot on.
31:17It looks nice.
31:18It looks nice.
31:19Yeah.
31:19Yeah.
31:19Not as much mushroom.
31:38If we look from there to there, there's no mushroom at all.
31:43Is that when you rolled it?
31:44Yeah, sure.
31:45Yeah, you can even see it over here.
31:48See there?
31:49There's no mushroom there.
31:52It's a bit naked.
31:55But the sauce is delicious.
31:57I love the sauce, and it's got this real meatiness about it.
32:00That is, that is just pure, that's pure gold.
32:05So some great cooking, but gee, what a haircut on the mushrooms.
32:09Thanks, Hayden.
32:10Back you go.
32:11Good on you, Hayden.
32:19Next up, Julie.
32:20Come stand next to us.
32:25Come.
32:26Just change it up a bit.
32:27Can I judge this?
32:27Yeah, just change it up, but then you've got to cut it.
32:29Right, ready?
32:31I don't know.
32:32Watch your fingers.
32:34Oh, that looks good.
32:35That looks great.
32:37Yay.
32:37Yay.
32:38Yay.
32:40It doesn't get any better than that.
32:41Callum.
32:42It's wrapped well, isn't it?
32:50Yeah, it's wrapped really well.
32:53Mushroom's delicious.
32:54Flakiness of the pastry, perfect.
32:56The sauce has got great flavour.
32:59It just needs to be loosened up a bit.
33:01Well done.
33:02Next up, Marion.
33:09Does it look gorgeous?
33:11I'm happy with that.
33:12That Wellington is sensational.
33:20Yay.
33:20Marion, well made, Marion.
33:27Good job.
33:30Next up, Aaron.
33:34I'm not 100% confident, you know.
33:36I've got to say at this point, I'm happy.
33:38I've got my dish up.
33:39But, yeah, I'm not thinking this is my day.
33:43That's a long walk.
33:50How'd you go?
33:51Um, it wasn't my finest outing in the kitchen, I've got to say.
33:55The pressure of the pressure test got to me today.
33:57This is the first time I ever felt like I was going to break in the kitchen.
34:03Everyone helped me, it came together and, you know, I did the best I could.
34:06Let's find out.
34:07Uh-oh.
34:14Uh-oh.
34:19Uh-oh.
34:35Oh, dear.
34:39No.
34:40Oh.
34:40Oh.
34:41Wow, that looks pretty good, actually.
34:46Wow.
34:46I'm very surprised with that.
34:48I did cook it at a much higher temperature than it was recommended.
34:52You know what you can see, though?
34:53Yeah.
34:54Like, if you look at it, because you've cooked it really quickly, what it's done is it's puffed
34:58a single layer outside and cooked the bottom because you've got really high heat.
35:02But then you see that doughy line?
35:03Yeah, I think it was a choice of either cook it at a high heat or not have it cooked, so.
35:16Well, I'm not getting that sort of, you know, caramelised mushroomy flavour, that meatiness.
35:21Yeah.
35:22When you get that colouring on the mushrooms, it just gives it that...
35:26Extra bit of beefy flavour.
35:27Amplified beefiness.
35:28Yeah, I look, apart from the obvious mistake of the pastry being a little bit undercooked
35:35on the inside, I think you haven't sealed that beef long enough and hard enough, so
35:39you haven't built up that crusty, caramelised outside.
35:42Yeah.
35:42You haven't given it that sort of boost.
35:47Um, apart from that, you know, you've done a good job.
35:52You're in the weeds, man, honestly.
35:53Yeah, I was.
35:53You're in the weeds with 45 minutes to go.
35:56Yeah.
35:56Look, there's no way he's going to get anything up.
35:58You've got beef wellington up.
36:04I'm just really happy that, you know, I've gotten up there and I've served something
36:08that's, you know, not too bad.
36:14Chris, you're next.
36:16When Gary lifted the cloche on the beef wellington, you must have been wrapped.
36:31I was.
36:32My kind of dish.
36:33I'm sick of doing bloody zumbo dishes and pastry.
36:35Give me some meat.
36:36I'm very happy.
36:38I like the fact that you've got these three little vents on the top.
36:41It's nicely glazed.
36:43Maybe a little bit too much egg on this side.
36:48It just sort of, um, see how it comes off.
36:51Look.
36:51Oh, you put that on afterwards.
36:54Mmm.
36:55Better to do three very light, almost, you know, undetectable.
36:59Yeah, I did too.
37:00Yeah.
37:00And then I'd...
37:00And then you'll get that beautiful glaze.
37:21Beef is brilliantly cooked.
37:23There's a lot of port in there.
37:32There's port, yeah.
37:32I finish with a little bit of port at the end.
37:36As a port sauce, brilliant.
37:37As a red wine sauce, more portish.
37:42It's not a bad sauce.
37:43It's just more port sauce than red wine.
37:47Yeah, look, if you go mucking around with a recipe,
37:50especially when you're cooking Gary's recipe for Gary,
37:52if you're going to mess with it,
37:54make sure it's right,
37:55because he will tear you apart if it's not.
38:00Next up, Poe.
38:12Poe?
38:13Yes.
38:14Easy.
38:15No, not easy.
38:16Because I even have a fear of cooking meat.
38:18I don't cook big slabs of, you know...
38:23Protein.
38:23Yeah, protein.
38:24Where we love big slabs of protein.
38:26Ah!
38:27It's not totally murdered, which is good, isn't it?
38:47It does look completely undercooked on the bottom.
38:50You know, like a really doughy.
38:51There's no colour to it.
38:52Good sauce.
38:59Really, really nice.
39:01You know, every element of that is spot on.
39:04But that pastry on the base is not cooked.
39:08And that's a shame.
39:10What we saw today in the kitchen was camaraderie
39:20and exceptional cooking.
39:23And we thank you.
39:24That's why, and I say it time and time again,
39:27you are the all-stars.
39:29There's going to be some pleasure coming into this kitchen
39:33and nailing a brief.
39:36And you all did it brilliantly.
39:37But there was one shining light in today's cook-off.
39:43And that was Jonathan.
39:45Yeah, thank you.
39:50He's really well-formed.
39:52The beef was beautifully cooked.
39:53Every little layer was distinguishable from the other.
39:56Sauce was delicious.
39:57It was just really great to see
39:59that you were so far ahead of everybody else
40:03during the cooking
40:03and then delivered a fantastic dish at the end.
40:06Thanks.
40:06Jonathan, are you happy with that?
40:08Oh, very happy.
40:09So it's good to have a little chalk one up on the board
40:11and go, yes.
40:12Yeah, and it's nice to, you know,
40:13like just to get that kind of recognition.
40:15Good stuff.
40:15Well done.
40:18We said from the outset today
40:19it was about finding the two least impressive dishes.
40:22And for us it's a terrible thing to do,
40:24but we've got to send two people home.
40:27If I call your name out,
40:31it means that you've cooked one of those two dishes today.
40:36And it means that you'll be going home.
40:50If I call your name out,
40:51it means that you've cooked one of those two dishes today.
40:58And it means that you'll be going home.
41:08Kumar.
41:08And...
41:15Aaron.
41:25And Aaron, pretty much you know.
41:28Yeah, all right.
41:28You struggle to get that pastry
41:30wrapped around the Beef Wellington itself
41:32and then get it baked for long enough.
41:34And it meant that there was this solid line
41:36of undercooked pastry.
41:39You know, that's half the dish.
41:41Yeah.
41:41And I think, you know,
41:42you didn't trip up at the end,
41:43you tripped up in the middle
41:45when you started to question
41:46whether or not you were doing the right thing.
41:48Yeah.
41:51Kumar, there's a glaring mistake
41:52from our point of view
41:54and that was the form of the Wellington itself.
41:56It was just a bit loose.
41:58And the sauce was really, really salty.
42:01Kumar, you're a much-loved contestant
42:04and that's why we wanted you back.
42:06You are an all-star.
42:07You walk out of the Master's Kitchen
42:09with your head held high.
42:11You raised $5,000 for Doctors Without Borders.
42:15Why is that important for you, that charity?
42:18I think it's a really lovely humanitarian cause.
42:20They bring medical aid to where it's needed.
42:24Doctors who volunteer their services.
42:26It's fantastic.
42:28And tell us, what's next for Kumar?
42:30I've got to finish the book.
42:32It's all illustrated.
42:33There's narrative, there's stories about me growing up.
42:36It's my legacy to my son, so...
42:39Oh, wonderful, beautiful.
42:40Wonderful.
42:41Once again, Kumar, you're a legend.
42:44Woo!
42:45Yay!
42:51Aaron?
42:52Yes?
42:52It's a bummer, isn't it?
42:54It's not good.
42:55Why is it not good?
42:56It's not good because I didn't manage to raise any money for the charity.
43:00Why is that special to you?
43:02Well, my great-grandfather was a member of the Salvation Army band, actually.
43:07When he passed away, my family fell into a very financial, you know, hard place.
43:12Okay.
43:12And they were there for them.
43:14No matter what they do, they're always there for the people when they need them most.
43:17And if the world was like that, I think, you know, if more people were like that, the world would be a pretty good place.
43:23Yeah.
43:23Fantastic.
43:23Totally.
43:24So we've got $5,000 for the Salvation Army.
43:28And you?
43:29It's a pleasure.
43:30It's a pleasure.
43:30Fantastic.
43:31Fantastic.
43:31Thanks, sir.
43:32Awesome.
43:35Well, there's a reason why we brought you back.
43:37It's because you're a massive character.
43:39You prove once again that you light up the room when you start chatting.
43:42Even if it's some crazy comment that you make.
43:44And a different experience second time around with all your peers and colleagues.
43:47Yeah, look, I mean, whether you go out first, like Kumar and I have, or you go out and you win the whole thing.
43:54You know, thousands of people every year, their dream is to go on MasterChef.
43:58And I got through that and got into the house and, you know, went further than I ever thought.
44:02Yeah.
44:03And I got to come back and do it again.
44:05And, you know, who gets to say that?
44:07I did MasterChef twice.
44:08I mean, all the dreams come true.
44:10So I couldn't be happier, you know?
44:11So where are we going to see you again?
44:13You're working on a little project, is that right?
44:14Yeah, I'm off to the U.S. very soon.
44:16And I'm going to be doing a show about rock music, food and pop culture.
44:21I'm touring around quite a few cities in America for a few months.
44:25Brilliant stuff.
44:25It sounds fantastic.
44:26I'm sure you've got lots of exciting things on the go.
44:29Absolutely.
44:29Can't wait to see them.
44:30Yeah.
44:30Girls, would you like to come down off the balcony?
44:37That was nice being able to sit that out, wasn't it?
44:40Oh, yes.
44:40Well, Kumar and Aaron, it's like having a dinner party.
44:45And you know what a dinner party?
44:46Some people just have to leave early because they've got stuff to do.
44:51Exactly right.
44:52So, Aaron, Kumar, you've got stuff to do.
44:55We don't mind if you slip out the door and we'll see you again soon.
44:58Shall we, Kumar?
44:59Shall we?
45:00Shall we?
45:00Thank you so much.
45:01I love you all and I'll miss you all.
45:02Thanks, guys.
45:03You're fantastic.
45:04See you guys.
45:05There you go.
45:19How do you feel?
45:20I feel pretty good, actually.
45:21I think I've done as much as I could do.
45:24I did more than I expected you to do.
45:29You know, look, I'll just miss, I think I'll miss everybody.
45:32You know, cooking's great, but, yeah, just being around everybody and being in that house is fantastic.
45:41Right, guys, tomorrow you're going to have the chance to make five grand for your charity.
45:46And you're all going to be cooking something special to you and very special to MasterChef.
45:54We can't wait.
45:56Right, go and get some rest and we'll see you bright and early tomorrow.
46:00See you later.
46:00See you guys.
46:01See you later.
46:02I'm really sad to see Aaron and Kumar going.
46:05Aaron's my kind of buddy in the house.
46:07We along really well.
46:08It's going to be a different experience for me now, having him gone.
46:13Seeing Kumar go is really sad, you know.
46:15He's an amazing cook and the rest of it, but you can learn so much from him because he's such an amazing wealth of knowledge.
46:22Tomorrow night on MasterChef All-Stars.
46:29Your MasterChef experience is going to come full circle.
46:33Oh, no.
46:34The All-Stars recreate their very first dish.
46:37The question is, can you do it any better?
46:39It's a golden opportunity to right the wrongs and prove their skills.
46:43I am going to show the judges the dish I wanted to show them three years ago.
46:47For the best dish, immunity, plus $5,000 for their charity.
46:52And this is when I start to just flip out a little bit.
46:55I'm going to show you how to do it.