MasterChef Australia Season 1 Episode 9
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00:01Last night on MasterChef All-Stars
00:04If you want to stay in this competition, it comes down to this beef wellington.
00:09Nine All-Stars faced the first elimination.
00:12If we don't get it right, we're screwed.
00:14And it was Kumar and Aaron who left the MasterChef kitchen.
00:17I love you all.
00:18Some people just have to leave early because they've got stuff to do.
00:22Tonight...
00:23Your MasterChef experience is going to come full circle.
00:27Oh, no.
00:28No!
00:29The All-Stars recreate the very first dish they cooked in the MasterChef kitchen.
00:35The question is, can you do it any better?
00:38It's a golden opportunity to right the wrongs and prove their skills.
00:43Coming back to All-Stars, it's about a bit of unfinished business.
00:46I'm going to show the judges the dish I wanted to show them three years ago.
00:50For the best dish, immunity.
00:52Plus $5,000 for their charity.
00:55This is when I start to just flip out a little bit.
00:58I love it.
00:59I love it.
01:00Because you're hot and you're cold.
01:02You're yes and you're no.
01:04You're in and you're out.
01:06You're up and 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.
01:15Your heart and you're cold.
01:17You're yes and you're no.
01:19You're in and you're out.
01:20You're up and you're down.
01:22You're up and you're down.
01:23You're down when it's white.
01:24It's black and it's white.
01:25We fight, we break up.
01:27We kiss, we make that.
01:29You're not.
01:30You don't really want to stay.
01:31No.
01:32You don't really want to go.
01:35You're hot and you're cold.
01:38Yes and you're no.
01:40You're in and you're out.
01:42You're up and you're down.
01:44Jules, look what I found.
01:57Where'd you dig that up from?
01:59Old photo.
02:00Oh wow.
02:01We look so different.
02:03I know.
02:04That's when we were kids.
02:06When we were kids, back in the day.
02:09As much as I love to be here cooking with my friends,
02:13secretly, I'd love to win this.
02:19I came third in MasterChef season one.
02:22Now I've got to step it up and come first in All Stars.
02:26I'm basically competing against the MasterChef elite,
02:30the best of the best.
02:31So to win that would just be the most incredible feeling ever.
02:34Nice, good apron.
02:37Jono.
02:38I'd really love to win this challenge.
02:40My charity, Oz Harvest.
02:41I think I might have 82 people remaining that hasn't won some money.
02:44Let's do it.
02:46Go.
02:47I think I might have a good job.
02:49I'm going to try it.
02:50Go.
02:51Go.
02:52Go.
02:53Go.
02:54Go.
02:55Go.
02:56Go.
02:57Go.
03:00Go.
03:01Go.
03:02Go.
03:03Go.
03:04Go.
03:05Go.
03:06Go.
03:07Go.
03:08Go.
03:09Go.
03:10Go.
03:11Go.
03:12Go.
03:13Go.
03:14Why are the avatars?
03:18Welcome to the MasterChef kitchen.
03:20Hi.
03:22You know, MasterChef All-Stars is all about
03:25revisiting those wonderful MasterChef magic moments.
03:30We're going to Paris!
03:31You had a mystery...
03:32And you!
03:35I love this!
03:36You should be so lucky, I'll tell you what.
03:40Your MasterChef experience
03:42is going to come full circle.
03:48Today, we say,
03:51where are you now?
03:55Oh, no!
03:57Poe!
03:59May 2009.
04:03Yeah.
04:05Don't like where this is going.
04:06You cooked a dish that didn't go quite to plan.
04:13Remember, chicken with cubic noodles.
04:19Oh, no.
04:20Oh, no!
04:21You have one hour
04:22to cook us a dish
04:25that you guys would be prepared
04:27to put on your menu
04:28in the first restaurant
04:30you're going to own one day.
04:32What is it?
04:33It's rice flour and corn flour.
04:35I'm trying to make these, um...
04:37It's basically, like, a cubic noodle.
04:39I've tried to make the noodles, like, three times.
04:42Yeah, nah, it's totally stuffed.
04:46I really wanted to see those cubic noodles.
04:48I know.
04:48I will.
04:49Better luck next time.
04:52I wish someone could just, like, give me a pill.
04:55Oh!
04:56Oh!
04:57So that I could forget about the chicken challenge.
05:04Hey?
05:06Oh, no.
05:08Didn't go to plan, did it?
05:09No.
05:10It was horrible.
05:11It makes me a little bit nauseous to watch that.
05:14Tell us about the challenge itself.
05:17I really wanted to show an interesting process,
05:20except I didn't know what the process was.
05:23Gary and I always wondered
05:25what those cubic noodles with chicken would taste like.
05:29So today, you guys are going to cook
05:31the first dish you ever prepared
05:33here in the MasterChef kitchen.
05:37Oh, no.
05:38Oh, no.
05:41That first dish has been completely blotted from my mind.
05:44The dog of a dish.
05:47I do remember thinking, oh, my God,
05:49my dish is so, like,
05:52peasant-y.
05:54So, Kate?
05:55Oh.
05:56Ah, you're next.
05:57Let's see how you fared when you stepped
05:59into the MasterChef kitchen for the first time
06:01in May 2011.
06:02We want you guys to cook the dish
06:06that changed your life.
06:09I am doing a retro coffee cake.
06:12When I was about eight years old,
06:13I remember being very bored one day
06:15during the summer holidays.
06:16So I asked my mum if I could cook.
06:18It was the first time she ever gave me free reign
06:20in the kitchen.
06:21This is what I made,
06:22and at the end of it,
06:23I thought, I love cooking,
06:25I want to do that again.
06:26Coffee cake.
06:27Master Chef.
06:28Ridiculous.
06:30It is ridiculous.
06:32Take it away now,
06:33because I want more.
06:38Ooh.
06:39Ooh.
06:39Ooh.
06:42Fancy bringing us a coffee cake.
06:44It was brilliant, wasn't it?
06:47I think it was so good, in fact,
06:49that it won you
06:50one of the best three dishes of the day.
06:52Yeah, which was a big surprise.
06:54The question is,
06:54can you do it any better?
06:56I have to be able to do that better.
07:00Callum, let's have a look
07:01at the first dish
07:02you cooked in the MasterChef kitchen.
07:06We want you...
07:08You look so young!
07:10...to recreate
07:11your fondest
07:12childhood
07:14food memories.
07:18Callum?
07:19G'day, guys.
07:20The fondest childhood memory.
07:21What's the dish?
07:22I couldn't decide,
07:23so I'm doing two dishes.
07:24Uh...
07:25Why?
07:26Why?
07:27Classic food dish.
07:28I'm doing a vegetarian lasagna
07:29and peaches and ice cream.
07:32Peaches and ice cream?
07:33Yeah, that was my dad's favourite food.
07:37My dad passed away
07:38in 2006
07:39from cancer,
07:44so I think one of the things
07:46I remember about him most
07:47was his food.
07:48He cooked a lot,
07:50you know,
07:50inspired me to cook.
07:51Making the peaches
07:55and ice cream
07:55for dessert for me
07:56is a really emotional dish.
08:01I think,
08:02on the basis
08:03of these two dishes,
08:04you really could be
08:05one of our top contenders.
08:06So, well done, Callum.
08:07Really nice work.
08:07Wow.
08:13You're a little bit emotional
08:14watching that.
08:16Yeah, just a little bit.
08:17Aww.
08:19I think it's a combination
08:21of two of the most significant
08:23events of my life
08:25have been my dad
08:27and also coming into MasterChef,
08:29and that was the first challenge.
08:30So...
08:31Sorry.
08:38I don't even know
08:39what emotion it is
08:40because it's kind of
08:41a sad, happy sort of thing.
08:42It's just like,
08:43yeah, I don't know.
08:44I don't really know how to feel.
08:45But, yeah.
08:47It's a golden opportunity,
08:48isn't it,
08:48to recreate that first dish,
08:50do you not think?
08:51Yeah, I think...
08:52I certainly feel like
08:54I've learnt a lot,
08:55not just from the show,
08:56but spending time
08:57in George's restaurants as well.
08:58So I think it'll be,
08:59yeah, a bit of fun
09:00to give that a crack
09:00and see what I can do.
09:04Well, you know what you've got to do.
09:05You've got to recreate
09:06the first dish
09:07that you did
09:08when you came into
09:09the MasterChef kitchen.
09:10You've got to think
09:11very carefully
09:11about how you revisit those dishes.
09:14It's not about
09:14taking the same ingredients.
09:15It's not about
09:16trying to replicate it.
09:17It's about
09:18taking it to another level.
09:20Look in the pantry
09:22and see how you can really
09:23blow this dish out of the water
09:25and give us the idea
09:26of that dish.
09:27But it's just
09:28moved on a little bit.
09:31Moved on on the plate,
09:33moved on in your life.
09:36Today,
09:36there's $5,000
09:38up for grabs
09:39for your chosen charity.
09:42But on top of that,
09:44a little bonus,
09:44a little extra.
09:47Immunity
09:47from tomorrow's
09:48elimination challenge.
09:50Yeah.
09:51Ooh.
09:52You've got 75 minutes
09:54and free range
09:55of the pantry
09:56to blow that original
09:58dish out of the water.
10:00Time starts
10:01now.
10:1175 minutes,
10:13free reign of the pantry
10:14and recreate
10:16that first dish.
10:17can't wait.
10:20Time starts
10:21now.
10:23Yeah!
10:25Chris!
10:30Nice, nice.
10:31The winner of this challenge
10:33will get $5,000
10:34for their charity,
10:35which is massive.
10:36Whoa.
10:37Mine has so many ingredients.
10:39What the hell?
10:39But also,
10:41they save themselves
10:42from tomorrow's challenge
10:43where two people
10:44will be going home.
10:45Oh.
10:46Has anyone got
10:47all the coriander?
10:48I need every single one.
10:51To improve a dish
10:51that you know
10:52you've already done
10:53is a really tough ask.
10:54I don't even know
10:55if I've got
10:55all the ingredients
10:56I need.
10:57If you change it
10:58and it's for the worst,
10:59then it's elimination
11:00the next day.
11:01Oh.
11:02The first dish
11:10I cooked
11:10in the MasterChef kitchen
11:12was a retro coffee cake.
11:14Might have tasted good
11:15in the 1980s,
11:16but I think
11:17we can make it better.
11:19Today,
11:20I'm going to do
11:20a coffee cake
11:21with a flourless cake
11:22type of technique.
11:24The cake will end up
11:25a little bit fudgier
11:26and it will carry
11:27that flavour better.
11:28Coffee cake,
11:28a salted almond.
11:30I haven't decided yet
11:31whether it's a crumble
11:31or a biscuit
11:32just to give it
11:33some crunch
11:33and a kalura
11:35and mascarpone
11:35ice cream.
11:36Nice.
11:37Mascarpone ice cream
11:38is nice.
11:38Since leaving
11:39the MasterChef kitchen
11:40I've written
11:40a cookbook
11:41all about sweet food.
11:43I've picked up
11:43a lot of techniques
11:44along the way
11:45so I'm going to
11:45put them
11:46on the plate today.
11:52The first time
11:53that I cooked
11:54chicken in MasterChef
11:55it was all over the place.
11:57This time
11:58I need to show
11:59that I'm focused.
12:00Justine,
12:01Hi George.
12:02Right,
12:02what's the dish?
12:03I'm doing
12:04a cock au vin
12:05but instead of
12:06cooking it slowly
12:07because I don't
12:07have time
12:08I'm just going
12:10to cook
12:10some roast chicken
12:11on the crown
12:11and just making
12:13a really nice
12:14red wine sauce
12:14with a
12:15teteau dauphinoise
12:16and yeah
12:18the food that
12:19really gets me
12:19excited is that
12:20French bistro
12:21style food
12:21so that's what
12:22I want to show you
12:23today.
12:23Good luck.
12:30The first time
12:31I cooked in
12:32the MasterChef
12:32kitchen was
12:33really disastrous.
12:35I've tried to
12:35make the noodles
12:37like three times
12:38yeah nah
12:39it's totally
12:39stuffed
12:40but I have
12:42come really
12:43fast since
12:43those days.
12:45Cubic noodles
12:45is basically
12:46a homemade noodle
12:47it's just a
12:48combination of
12:48starches that you
12:49steam and then
12:50cut into cubes.
12:51I'm going to
12:52cook it with
12:53chicken,
12:53lapchong which
12:54is Chinese
12:54sausage.
12:55I don't have
12:56it committed
12:57to memory
12:57the recipe
12:58so I'm going
12:59to just have
12:59to go by
12:59feel and
13:00sight and
13:01hopefully it's
13:02going to make
13:03the dish that
13:03I intended to
13:04make in season
13:05one.
13:14My first
13:15cooking MasterChef
13:15kitchen I
13:16cooked a rhubarb
13:16crumble although
13:17I forgot the
13:18ice cream in the
13:18pantry run so
13:19I couldn't
13:20actually make
13:20an ice cream
13:21into a thermomix
13:22I put some
13:23eggs, sugar,
13:24milk, cream
13:25blend that
13:26for 8 minutes
13:27to about 80
13:28degrees
13:28chill that
13:30right down
13:30into the
13:31glass chiller.
13:32I'd really
13:32love to win
13:33this challenge
13:33you know I
13:34think I can
13:34really elevate
13:35this dish by
13:36incorporating a
13:36lot of
13:37middle eastern
13:37flavours
13:38bit of rose
13:39and some wild
13:39strawberries
13:40through the
13:40crumble.
13:41The key
13:42element is
13:42vanilla ice
13:43cream.
13:49I first
13:50cooked peaches
13:50and ice
13:51cream in
13:51series 2
13:51but peaches
13:53aren't in
13:53season at
13:54the moment
13:54so I'm
13:54going to
13:54take this
13:55dish to
13:55the next
13:55level
13:55so instead
13:56of an
13:56ice cream
13:57I'm going
13:57to do a
13:57macadamia nut
13:58parfait because
13:58it's kind
13:59of a slightly
13:59more fancy
14:00ice cream
14:00and instead
14:01of just
14:01doing the
14:01poached
14:01peaches
14:02I'm going
14:02to do a
14:03little citrus
14:03salad
14:03a lime
14:04jelly
14:04a lemon
14:05curd
14:05I've
14:06made a
14:06million
14:06ice
14:06cream
14:07since
14:07the
14:07show
14:07so I
14:08thought
14:08if I
14:08just
14:08poached
14:08your
14:08fruit
14:09and
14:09made
14:09ice
14:09cream
14:10it's a bit
14:10ho-hum
14:11it's a
14:12parfait
14:12I've got
14:13some macadamia
14:14praline
14:15that I'm
14:15going to
14:15fold
14:15through
14:15as well
14:16so that
14:16means you
14:16can
14:16freeze
14:17it
14:17in
14:17all
14:17sorts
14:17of
14:17shapes
14:18right
14:18yeah
14:18so I've
14:19got
14:19these
14:20moulds
14:21so I
14:21thought
14:21I might
14:21do
14:21some
14:22little
14:22hemispheres
14:23I've
14:24made
14:24my
14:24macadamia nut
14:25praline
14:25I've
14:26made my
14:26chantilly
14:26cream
14:27a little
14:27bit of
14:27yellow
14:27food
14:27colouring
14:28so it
14:28kind
14:28of
14:28looks
14:28like
14:28a
14:29peach
14:29fold
14:29them
14:30all
14:30together
14:30put
14:30them
14:30in
14:30mould
14:31smooth
14:31the
14:31top
14:31get
14:32them
14:32into
14:32the
14:32freezer
14:32my
14:33parfait
14:33should
14:34be
14:34done
14:34we want
14:36to see
14:36how far
14:37you've
14:37come
14:37with
14:38a
14:38revised
14:38all-star
14:39version
14:40of your
14:40first
14:40ever
14:41dish
14:41in
14:41the
14:41MasterChef
14:42kitchen
14:42one
14:43hour
14:44to
14:56it's
14:56good
14:57honest
14:57food
14:58cooked
14:58really
14:59beautifully
14:59keep
14:59cooking
15:00like
15:00that
15:00thanks
15:00Gary
15:01cheers
15:01thank you very much
15:02so it's that exact same dish
15:05same flavours
15:06same ingredients
15:06there's no point messing with a winning combination
15:09first season
15:13it was basic
15:14we used to fight over a pot and pan
15:16there's no blast chillers or vacuum sealers
15:18Chris do you need any of these at the moment?
15:21any what?
15:22these
15:22in a second
15:23oh you do?
15:24what?
15:25stoves
15:25I got my whole one
15:26own one
15:26the first dish I cooked
15:30I intended it to be a chicken tagine
15:32but I didn't do a good job
15:34and they must have looked at that dish and gone
15:36we made a big mistake by picking this guy
15:38the tagine is actually not the dish
15:41it's the vessel that you cook in it
15:42it actually works like a convection oven
15:44so you get a lot of heat going
15:45and it speeds up the cooking process
15:47get the chicken browned off
15:49ground turmeric
15:50cumin
15:51and my coriander seeds
15:52get those in there
15:53I don't want that chicken to be falling off the back
15:55falling off the bone
15:56and all those flavours to really develop
15:58love this Moroccan style of cooking with all the spices and herbs
16:01it's kind of slow cooking
16:03but because of the tagine it speeds it up really nicely
16:05yeah
16:05it's my kind of cooking
16:06fantastic
16:07love it
16:07love the sound
16:08thank you
16:09I'm going to show the judges
16:11the dish I wanted to show them
16:13three years ago
16:14the first dish I cooked in the MasterChef kitchen
16:22was a Thai pawpaw salad
16:24the first time I cooked this dish
16:25I forgot prawns
16:27so even just having the prawns
16:29is going to make this a better dish today
16:30the first dish I cooked in series one
16:33was a pan fried breast with pesto pasta
16:36hey
16:36stay
16:38this time around
16:39I'm doing a whole spice flattened chicken
16:41it's the kind of thing I put into my recipe books
16:43two wonderful reasons to cook a cracker dish
16:47three from tomorrow's elimination challenge
16:49and $5,000 for your chosen charity
16:5245 minutes to go
16:54I'm much more confident about taking on the cubic noodles today
17:14because I've worked with lots of different flours for dumplings
17:17I'm really hoping I can redeem myself
17:20I would love to be exempt from tomorrow's challenge
17:24trying to do chakweta
17:25which is the dish that I'm going to re-attempt today
17:28and I am steaming my own noodles
17:30and then stir-frying them
17:34into a beautiful noodle stir-fry
17:37hopefully
17:37so show us what you're doing now
17:40you're steaming it now
17:41yeah
17:42that looks good
17:43no, it's not the right texture
17:46no?
17:49okay, so this is all a disaster
17:51yes, again
17:52great
17:52so what do we do now?
17:54it was just a horrible mess
17:56can't believe this
17:58deja vu
17:58and this is when
18:00I start to just flip out a little bit
18:02I don't know what to do
18:03it's not the right texture
18:12no?
18:13no
18:13okay, so this is all a disaster
18:15yes, again
18:16great
18:17I'm so embarrassed
18:19so what do we do now?
18:23um, let me see
18:24I am going to remake this noodle batter
18:27but what I'm going to do
18:28is add a little bit of tapioca flour
18:30and see if it sets just a little bit more
18:33I would be absolutely devastated
18:36if I got this dish wrong again
18:37good to see that still
18:40the all-stars get a little confused
18:42now and then
18:43because I know I do
18:44you've got 30 minutes to go
18:46I feel like I've learnt so much
19:00since I was first here in the MasterChef kitchen
19:02I've been lucky enough to spend time
19:03with professional chefs
19:04in George's kitchen
19:05now that my parfait's in the freezer
19:07I need to make my lemon curd
19:08it's really easy
19:10I'll whisk eggs and sugar in a bowl
19:11heat some butter and lemon juice in a pot
19:14mix it all together
19:14get it back in the saucepan
19:15cook it to about 83 degrees
19:17done skis
19:18I'm hoping that the judges will like
19:20the techniques that I put on the plate today
19:21I was the youngest contestant in season 2
19:23and I was runner-up
19:24but I still feel like I've got a lot to prove
19:26in the first series
19:32I was in a state of panic
19:34oh no
19:36oh my god
19:37talk to you
19:40I am so much more relaxed in this kitchen
19:45and I'm just going about the task
19:48I'm doing a whole spice flattened chicken
19:50and some beautiful sticky potatoes
19:52this dish is going to be better than my dish
19:55in series 1
19:56I feel like I'm almost in my own kitchen
20:00the husk catches on fire
20:10but you know
20:11that's just all in a day's work
20:13don't do that
20:18anything setting the corn on fire
20:21might give it a little extra smoky flavour
20:22I'm not going to set anything off
20:25am I
20:26since I first came into the Mars Chef Kitchen
20:34I've certainly got a lot better control and timing
20:36I managed to get the custard into the ice cream churner
20:38everything seemed on track
20:41the crumbles come out of the oven
20:42it's nice
20:43my rhubarb compote tastes beautiful
20:45it's got a nice sort of back palette of rose in there
20:47bit of strawberries
20:48it's really nice
20:49it doesn't need any more flavour
20:50it just needs a clean classic vanilla ice cream
20:52that I forgot originally
20:53so
20:54you did rhubarb crumble
20:55first time around
20:56I did
20:562010
20:56yep
20:57so how are you going to revisit that
20:59because it was pretty
20:59it's a straightforward dish
21:00love it
21:01one of my favourites
21:01it is
21:02and it's one of my family favourites
21:03mind you
21:04I had the ice cream freezes in time
21:05yes I know
21:08it's not really
21:09it's not doing much at the moment
21:11it isn't doing much
21:13you know what
21:13give it another 10 minutes
21:15and then think about getting it out
21:16and sticking it in the glass chiller
21:17yep
21:17alright
21:17yep
21:18thanks Gary
21:19put the ice cream into the churner
21:20a little late in the challenge
21:21it's not freezing
21:23it's not churning enough
21:24I'm not sure whether it's going to freeze in time
21:26for me to have the ice cream at the end of this challenge
21:28I really like to serve this coffee cake
21:39with vincotto poached pear
21:40I create a syrup using sugar and water
21:43and then add quite a bit of vincotto to that
21:46slip the pears into that syrup until they're perfect
21:50I really want something on this dish
21:52that's going to have that wow factor when you look at it
21:54I make a simple caramel
21:56and shake it all over some parchment paper
21:59and then you have beautiful spun looking sugar
22:02I know I need to leave myself enough time to plate up
22:05it's going to take me some time to make it right
22:08there is so much going on
22:10will that parfait set
22:12will those noodles work po
22:13is that corn still on fire
22:16well 15 minutes to go
22:17we hope to see some wonderful food
22:20I make a second batch of noodle batter
22:23I cook it off
22:25put it into the cake team to steam
22:27give it a chance to rest in the fridge
22:29and see if it sets just a little bit more
22:32okay the cubic noodles are actually okay
22:48so I'm good
22:49just need to get some sauce
22:52noodle batter is in fact spot on
22:55and just adding that little bit of tapioca flour
22:57has just given it the sort of mouth feel I've wanted
22:59so I'm really really stoked
23:00I still have to pull all these flavours together at the end
23:02and make sure that it tastes good
23:04it's not just about getting the noodles right
23:05and maybe that's what I've been concentrating a little bit too much on I think
23:09the pressure of the first dish
23:12is it getting to you?
23:15will the second one be better?
23:17we'll soon find out
23:1810 minutes to go
23:20the ice cream is not really setting
23:38I may have put the ice cream machine on too late
23:40I put it back in the glass chiller
23:42so hopefully it'll freeze in time
23:44and I'll whisk it to an ice cream
23:45I've probably made a really big mistake
23:48by not getting my wok as hot as I could have
23:51I kind of need a little bit more time to balance the flavours
23:53I'm still a little bit nervous
23:55with my citrus salad
23:58I really want to add a rhubarb element
23:59rather than sort of just poaching the rhubarb
24:01I want to do something a bit different
24:02so I decided to make a rhubarb powder
24:04it's freeze dried rhubarb
24:06maltodextrin icing sugar and oil
24:08maltodextrin is actually a really interesting ingredient
24:11because it can kind of turn fats into powder
24:13I guess it's just trying to show how far I've come
24:16in terms of what I've learnt in technique
24:17something I actually picked up in George's restaurant
24:19so hopefully he picks up on that one
24:21just pan frying the fish
24:25so the skin's nice and crispy
24:26it's a bit more deconstructed
24:28there's a few more textures in there
24:30which is a little bit different
24:31I'm still using exactly the same ingredients
24:33exactly the same flavours
24:34just in a different way
24:35I think my chicken looks beautiful in the pot
24:39the potato gratin is golden brown
24:41exactly the way it should be
24:42I really hope that I can get a win today
24:45the reality is that most of us lost in our series
24:49there's only one winner in each series
24:51so I think for all of us
24:52coming back to All Stars
24:54it's about, you know, a bit of unfinished business
24:56yeah, we want to redeem ourselves for sure
24:59I really love to beat all of them
25:01this is it, final one minute
25:03trying to chill down this ice cream mix
25:13whisk it
25:14at least to try and make an ice cream
25:15that I can get onto the plate
25:16ten seconds
25:23no, no, the ice cream's still going
25:25I didn't get the ice cream out
25:26so I have to serve a custard instead
25:28it's the ice cream base
25:30but it's not frozen
25:31one, five, four, three, two
25:38one, big stretchy
25:40one for the All Stars
25:42time's up
25:43well done
25:44oh wow
25:50I'm really happy with the dish
25:52because, you know, I really stuffed it up
25:55last time
25:55I didn't have the prawns
25:56I wasn't happy with the flavour
25:57of the pawpaw salad
25:59and I really kind of got that right today
26:01so I feel good
26:02time ends
26:03I look down at my dish
26:04and I'm really happy with it
26:06I think it looks really pretty
26:07and it tastes great
26:07there's lots of little different
26:08sort of techniques and textures
26:10on the dish
26:10so hopefully the judges like it
26:12I'm very happy with my dish
26:14it's just my kind of cooking
26:16you happy?
26:18yeah
26:18overall
26:23the taste of the rhubarb
26:25and the taste of the crumble
26:26are amazing together
26:27so I'm pretty happy with it
26:28it just
26:29would have been nicer
26:30with the vanilla ice cream
26:31I'm a bit worried about
26:35going into the elimination tomorrow
26:36this challenge was all about
26:46turning back the clock
26:47and revisiting
26:49your first dish
26:50in the MasterChef kitchen
26:51and that could have been
26:52three years ago
26:53or last year
26:55I wonder how it's improved
26:57or we're just about to find out
26:59first up
27:00is Kate
27:01Kate
27:11that looks very different
27:15to last year's version
27:16of retro coffee cake
27:17is it?
27:19it is a coffee cake
27:20with vincotto poached pear
27:22I tried to add more
27:25a balance of flavour
27:25and a balance of textures
27:26it's in my cookbook
27:29and I call it
27:31contemporary country cooking
27:32so for me
27:32this is a version of that
27:34in a coffee cake form
27:36looks wonderful
27:40you're going to smack
27:43that bit of caramel
27:44nice
27:46oh yum
27:53hello
28:03hello
28:05hello
28:05there's an old friend
28:06an old coffee friend
28:10no gawe
28:2475 minutes to produce a dessert
28:39with so many elements
28:40sponge
28:41ice cream
28:42crumble
28:42poached pear
28:44that little sugar twill
28:45Kate Brax
28:47you're amazing
28:48honest cooking
28:50taken to another level
28:51rock and roll
28:53thank you
28:54thank you
28:56Chris you're next
29:03just a little snack
29:13that looks good
29:18wow
29:18my dish is a Moroccan inspired
29:21chicken tagine
29:22Chris the first time
29:25you're in this kitchen
29:26you cooked
29:26a chicken dish
29:27and it wasn't in a tagine
29:29was it?
29:29no it was
29:30abomination of a tagine
29:33it was in a fry pan
29:34I didn't develop flavours
29:35I was nervous
29:36and freaking out
29:37and that's what I should have done
29:39what's different now?
29:41well I made a stock
29:42I've cooked it in the right vessel
29:44I've developed the flavours properly
29:45I've got all the right spices in there
29:47I've got the fresh mint
29:48and coriander
29:48to brighten it up
29:49there's a bit of preserved lemon
29:50in the couscous
29:51we love preserved lemon
29:54your little pops of flavour from it
29:55I love it
29:56so
29:56let's eat
29:58well that looks good
30:03look at that
30:06look at that
30:07and that's what you want
30:08that's what the couscous is there to do
30:10soak up that sauce
30:11absolutely
30:12yep
30:13it's going to be a day of full tummies
30:37this is apricot chicken essentially
30:46like there's a lot of fruit in there
30:48there's that little subtlety in the background there
30:50of that dried apricot
30:51and then it's just bang on 2012
30:55the sort of thing that we should be eating at home
30:59you know proper cultural expression of that part of the world
31:02this is great
31:04thank you
31:05Chris
31:06honestly
31:07your cooking has
31:08gone to another level
31:10that's
31:11one of the best things I've ever tasted from you
31:14thank you
31:15thanks Chris
31:15well done
31:16next up
31:20Danny
31:21this dish is
31:25bun cha
31:26which is a
31:27Vietnamese
31:28street food dish
31:30give me a big fluffy couch
31:40and that's my heaven
31:42thank you
31:43class of 2009
31:47Justine
31:48so the dish is
31:55a cockle vin
31:55I also did a potato dauphinoise
31:58this is a perfect expression of french bistro
32:04it's cooked wonderfully
32:06it's moist
32:06the chicken skin's crispy and golden
32:09the first time around was delicious
32:11but this time around
32:13nailed it
32:14next up
32:17Hayden
32:18we love the dish you did back in 2011
32:24it was
32:25mules mariniere with pomfret
32:27it was classic
32:28it was delicious
32:30what have you done now
32:31um
32:32well
32:32basically George
32:33it's the same dish
32:35but just reworked
32:36I just
32:36bumped it up with a few different herbs
32:38and a little bit of fish in there as well
32:40with the crispy skin
32:41bonza mate
32:52bloody gorgeous
32:53thank you
32:56I'm really nervous
33:00waiting for the judges to taste my food
33:01the only thing I'm worried about
33:02is this ice cream
33:03I would have liked a big bowl on the side
33:06because that's how a crumble should be
33:07next up
33:09Jonathan
33:10hi
33:10are you happy with that?
33:24you don't look very happy with it
33:25I am actually
33:26yeah
33:27where's the ice cream?
33:30Jonathan
33:37what was the dish you cooked back in 2010?
33:40a rhubarb crumble
33:41with a rhubarb sorbet
33:43and now?
33:44now it's sort of a
33:45middle eastern spiced crumble
33:48so it's got a lot of
33:49rose and wild strawberries
33:51through the rhubarb
33:52and then in the crumble
33:53there's some ground spices
33:54are you happy with that?
33:57you don't look very happy with it
33:58I am actually
33:59yeah
34:00where's the ice cream?
34:05you were making ice cream?
34:09it didn't freeze in time
34:10so
34:10I used the crema glaze
34:13as a backup
34:14ah ok
34:16it tastes good
34:17so?
34:23what's that smear then
34:24that way?
34:25the white chocolate cream
34:26the white chocolate cream
34:27gotcha
34:29a bit runny
34:37very runny
34:38crema glaze
34:38isn't it?
34:53it tastes nice
34:54it's good flavour actually
34:57oh yeah
35:12you get a rose don't you?
35:14come on
35:14Jonathan
35:19it's textural
35:21full of flavour
35:23love the acidic rhubarb
35:25that balances out
35:26the sweetness
35:27of the crumble
35:27love the addition
35:29of macadamia nuts
35:30I love that
35:31loose
35:32crema glaze
35:33that's quite thick
35:35and stodgy
35:36it just cuts it right down
35:37yeah
35:38well done for putting up
35:40a tasty dish
35:40thanks
35:41poe
35:49you're next
35:50I've made a
36:03chocolate towel
36:04with cubic noodles
36:06now first time around
36:10you had a few disasters
36:13with the cubic noodles
36:14yeah
36:15and then
36:16you had the same
36:16sort of problems today
36:17what was it?
36:19I decided to change
36:20the recipe a little bit
36:21that's always a good idea
36:23why?
36:26it's just different
36:27brands of flour
36:28but it actually
36:30turned out okay
36:30right
36:33would you like to come
36:34and show us how to eat it?
36:34yes
36:35so you gotta move that
36:41so stir it up basically
36:46yeah
36:47they're delicious
36:59aren't they?
36:59they're beautiful
37:00I love that
37:03and what's lovely
37:04is this nice sort of
37:05textural balance
37:07you know between
37:07these little Asian greens
37:08the bok choy
37:09you know those little bits
37:10of chilli
37:10the bean shoots
37:11that you get in there
37:12it's a good dish
37:13what a great role model
37:16you are poe
37:16to the whole of Australia
37:18it's so easy to buy things
37:20pre-made in packets
37:22but what a great
37:24feeling it is
37:26to be able to make
37:27something from scratch
37:28and feed that
37:30to your family
37:31it doesn't get any better
37:32thank you
37:33thank you
37:34Julie you're next
37:38Julie tell us about
37:42the dish
37:42first time around
37:43in 2009
37:45I wasn't sure
37:46how to manage
37:46a whole chicken
37:47in a short period of time
37:48so the criticism
37:50was that it was
37:50a bit of a confused dish
37:52so what have we got now
37:53this time I'm doing
37:54a spiced flattened chicken
37:55and some sticky potatoes
37:57it's the kind of recipe
37:59I love to put in my cookbooks
38:00it's just big flavours
38:01made of very very
38:02simple ingredients
38:03Julie
38:042009
38:05it was here
38:062012
38:09here
38:12thank you
38:13absolutely leaps and bounds
38:16thank you
38:17thank you so much
38:18next up
38:20Marion
38:20the dish is prawn
38:29and pawpaw salad
38:30there's a little rice cake
38:32in there too
38:33glad you remembered the prawns
38:35I love the way you kept tradition
38:41tradition is everything
38:43when it comes to the basis
38:45of great cooking
38:46and that's what we've got there
38:49well done
38:49thank you Marion
38:50Callum
38:55your turn
38:56up to the tasting table
38:57that's not peaches and ice cream
39:12yeah no it's certainly not peaches and ice cream
39:19I did a peach inspired parfait
39:25and a citrus salad
39:26peaches are out of season
39:28so I kind of took the idea of peaches and ice cream
39:30and keeping my dad in mind as well
39:34I've made a little sort of citrus salad
39:36which is very much something that he would have loved
39:38beautiful
39:40it almost looks childlike
39:42it's like a lolly store
39:43there's lots of things going on in there
39:44there's lots of bright vibrant colours
39:46you never know this could be a signature of yours
39:50you know
39:50hmm
39:52let's taste
39:53let's taste
40:08oh
40:09oh
40:10oh
40:19oh
40:21oh
40:21oh
40:22oh
40:22oh
40:22oh
40:22oh
40:23oh
40:23oh
40:23Well, that's good.
40:30Job done.
40:34It's just texturally nailed it.
40:37The flavours, you nailed it.
40:40Would your dad love that?
40:42I think he'd still like his peaches and ice cream,
40:45but I think he'd be proud of what I've done.
40:46I think you underestimate it.
40:49I think your dad would love that.
40:52Thanks, Gary.
40:53Thanks a lot, guys. Cheers.
41:01Well done.
41:02Look at this.
41:04Oh.
41:06You can have a taste, Marion, if you want.
41:15Okay.
41:17Today was a fabulous day,
41:18and you all cooked some fabulous food.
41:21We had to pick three standouts,
41:24but that caused a bit of disagreement
41:26because we're missing the mighty Preston
41:28to balance the argument.
41:30So today we've decided to choose four great dishes to start with.
41:37If we call your name, please step forward.
41:39Justine.
41:51Justine, we loved your dish.
41:53It was just a perfect expression of a great bistro dish.
41:56Some clever cooking, beautifully moist chicken, crispy skin,
41:59and that lovely little garnish of vegetables.
42:01But most of all, the gratin dauphinoise, the creamy potatoes.
42:04Good job.
42:06Well done.
42:09Next up.
42:12Chris.
42:13That's home cooking and restaurant cooking
42:20just bundled up into one little beautiful tagine of joy.
42:25And apricot chicken.
42:26That's the apricot chicken of 2012, as far as I'm concerned.
42:29Oh, no.
42:30Perfectly cooked.
42:31Well done.
42:34Next up.
42:36Cake.
42:41We don't need to tell you much more than what we have already.
42:44That was ball-out-of-the-park stuff.
42:46Not only you got that soft, fudgy cake,
42:50but you had that cool mascarpone ice cream,
42:51and then that beautifully poached pear,
42:53which you did in Vincolo.
42:55It was just delicious.
42:57And the fourth top dish that we chose...
43:04...belonged to...
43:07...Callum.
43:07Yay!
43:08How wonderful.
43:15You take peaches and ice cream,
43:17you turn it on its head.
43:20Peaches are out of season.
43:22You recreate the peach in this little hemisphere mould,
43:25and then put on the curd, the rhubarb, the little meringues.
43:29It's really gorgeous,
43:30and it shows you how far you've come from 2010 to now.
43:34It's just amazing and good to see.
43:38Thanks, Kerry.
43:46Really, the four of you could have won easily.
43:51Because they were four fantastic dishes
43:53that demonstrated exactly what this challenge was all about.
43:59Identifying the past and bringing it up to speed.
44:03To 2012.
44:06And that you all did.
44:08But there can only be one winner
44:10that will earn their maker $5,000 for their charity.
44:14And on top of that,
44:15tomorrow, free from elimination.
44:18And the winner is...
44:22Want the facts on food and cooking?
44:33Get the latest expert articles, blogs and cooking tips
44:36at the MasterChef Food Hub.
44:38Simply go to masterchef.com.au
44:40Today was about turning back the clock
44:48and recreating a dish that you cooked
44:50the very first time you came into the MasterChef kitchen.
44:54And a lot of water has passed under the bridge since then.
44:58And we can see it,
44:59because everybody has cooked a brilliant dish.
45:03But there can only be one winner.
45:07And the winner is...
45:12Kate.
45:13Do you know how much I had to bully him?
45:24Without Matt Preston,
45:25because we like those fudgy, warm puddings.
45:28Yeah.
45:28And George likes that little twist on something.
45:31Thanks, Gary.
45:32Deserve it, though.
45:32Brilliant stuff.
45:35There were four fantastic dishes.
45:37So, you know, it was, you know,
45:38that little notch above.
45:41But, you know, Chris, your dish was so yummy,
45:43so delicious.
45:44Justine, wow.
45:46Presented beautifully.
45:48And Callum, oh.
45:50From peaches and cream back then to that.
45:54Exceptional.
45:55Exceptional.
45:57So, Kate, $5,000 for Tier Australia.
46:00That's the best bit about all of this.
46:04Tier Australia is a Christian organisation
46:05that are all about advocacy for the poorest of the poor.
46:09And I just think the work they do is amazing.
46:12Congratulations, Kate.
46:15And congratulations to our fantastic four.
46:25Who would have thought?
46:27Wow, all that hard work in the kitchen,
46:29that creativity,
46:31the little bit of sweat,
46:32the little bit of push
46:33is all worthwhile.
46:35Because you guys in total
46:36have raised $71,000
46:40for charity.
46:48Today was a retrospective.
46:50Looking back at the first dish
46:52that you cooked in the MasterChef kitchen.
46:54and you cooked some fabulous food.
46:56But tomorrow,
46:57we'll see whether or not
46:59you can take your food
47:00way off into the future.
47:06The question is,
47:08what on earth do I mean by that?
47:10All I can say is,
47:12tomorrow,
47:13the feathers will fly.
47:15What?
47:16What does it mean?
47:17See ya.
47:18See ya.
47:20See ya, Poe.
47:21What does it mean?
47:23The feathers will fly.
47:25Yuck, Jones.
47:27Tomorrow night on MasterChef All-Stars.
47:30We're going to be playing
47:31the ultimate game of chicken.
47:34Nine All-Stars pit their skills
47:36against one chicken.
47:38Not feeling confident at all.
47:40Together,
47:41they'll face three
47:42quick-fire knockout rounds.
47:44One chicken
47:45for all three rounds.
47:46I really don't want to go
47:47to round three.
47:48And for two All-Stars,
47:49their time in the
47:50MasterChef kitchen
47:51will be up.
47:52Numbers are getting
47:53so much smaller,
47:54which means
47:54the odds are not good.
47:57The odds are not good.