MasterChef Australia (2025) S17E07 Elimination Challenge
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00:00Oh
00:22Thank you
00:30I can see as soon as I walk in it's old mate Shannon Bennett. He's here cooking up a storm
00:41Last time I was on MasterChef Shannon Bennett was there to help during immunity cooks something smells good
00:47We work together on two immunity pins didn't get it, but this time I'm happy to cook for him
00:52How are you good good what's going on just a little bit of cooking show you a couple of things a
01:03Lot of respect for Shannon Bennett the last service challenge I did on my series was actually in Vue du Monde
01:09Thank you very much. Yeah, appreciate everything was tough all those checks coming in at once. Yeah, but you handle it well
01:15Thank you. He gave me some really choice words that help propel me into my career as a chef
01:19So hopefully today's gonna be a good day. Okay
01:22No pressure here at all
01:25Hey, um, so I'm making a pea puree here. I don't want to give too much away just yet
01:29Pea puree doing some beer battered scallops. Yeah, I've got some quail eggs and I'm sort of poaching in a little bit of olive oil here
01:38Some black pudding it's all gonna come together
01:42That it really
01:44And I haven't got long I've got I've got a hurry. This is so cool
01:46Yeah, I love this. I'm loving watching Shannon cook here in the master chef kitchen because
01:53Every time you see one of these guru chefs cooking you always learn something
01:58And his knowledge on kind of French modern cuisine is second to none
02:04Pastry is really delicate
02:05It's got that sort of homemade feel and it's got that sort of French in this about it that I like
02:10But I've got a funny feeling this is not gonna be a master class
02:13I feel like Shannon is setting us up for something big here
02:16Using one of these and ISI guns is is like there's so many great little tips for these these guns from desserts to batters and things just two ingredients
02:27Beer and flour
02:28Actually, that's such a good idea isn't it?
02:31Incorporate air. Yeah, okay. I've got black pudding here. This is not your normal black pudding. This here has actually been made with some oats
02:38Um black pudding and scallops to me are a real classic combination
02:43So I'm going to fry off the black pudding nice and crispy, but try not to burn the flour
02:48High heat can be your enemy here. Just that medium even though we're rushing. Why are we rushing?
02:54It's been a pretty intense couple of days here in the master chef kitchen with legends week
02:59Scallops are cooked and looking at Shannon. He's working really fast
03:03And see how it's a little bit opaque I don't you can see that yeah, it's just a little bit under which is perfect
03:12I spent a lot of time with Shannon Bennett on season 15
03:15He helped me beat Sergio in a pressure test to earn my immunity pin
03:19If you put all these elements together the fish is cooked perfectly. Yeah, really
03:24It's gonna be hard to fault no matter what so Joe does. Okay. Okay. I've got face the mute. Thank you. Thank you
03:29And not only that but we're told where we look quite similar so you know, he's a good-looking rooster
03:40So I take that one as a compliment
03:43Shannon you have two minutes left
03:45Come on. Thank you. That's what you're mean, you know, you're loving this, aren't you?
03:50I'll get my own back. Don't you worry?
03:52Come on Shannon. Go Shannon. You can do it. We're sure we're down to one minute. Surely
04:00Okay, keep your own there. Just gollop on
04:06Oh, yeah, okay black pudding on are we at 10?
04:11Now you can make your call
04:139, 8, 7, 6, 5, 4, 3, 2, 1
04:23Oh my god
04:27Right on time
04:30How are you mate? Very good
04:32Good coming man
04:32How are you?
04:34Give it up for the legend that is Shannon Bennett
04:36We just couldn't have legendary week without having you back in this kitchen man too kind and then mate
04:50What is it about this place that just keeps you coming back?
04:53I think it's the aspiration yeah, I think you know all of you look at you you're all aspiring you're all
04:58At different stages in your careers, but it's all hospitality base. You've given up something else to be here
05:03So even my second son Declan is there
05:09Illegitimate son
05:10Declan good seeing dad back in the kitchen
05:12Yeah, yeah, mate. It's great to see you back here. Yeah, I need protection around Sergio now every time I see him
05:18You hoping he'll be your lucky charm again mate?
05:20I definitely hoping for it um yeah, just walking through the doors happy to see you here
05:25Yeah, so good to see you. So good to see all of you. Shannon, what is going on here? That looks spectacular
05:30So we've got beer battered scallops crispy black pudding quail egg
05:33Sitting underneath that is a little bit of pea puree. You went pretty hard there mate. Hey, they were going hard on me
05:40You guys know that what's about to happen he can just get his revenge on you
05:46Now that is one good-looking dish shannon
05:50Rhiannon, do you want to guess how long that took to make?
05:54And it'd have to be at least half an hour
05:57Interesting
05:58I mean, you know, there's quite a few little components there like it looks
06:03Like minimalistic, but there's a lot going on well believe it or not
06:11That dish took shannon just 20 minutes to make
06:13Oh
06:16And that's exactly how long you'll have to cook today
06:22You can cook whatever you want in that 20 minute time frame
06:28But guys really important to remember
06:32Short on time shouldn't mean short on
06:34Labor Labor
06:36Correct
06:37The pantry and garden are open
06:41We are looking for the best dish today
06:44Whoever cooks it will be safe from this sunday's elimination
06:50So you literally do not have a second to waste
06:55Shannon take it away
06:56Thanks, Pope
06:57Okay, you have 20 minutes to bring us the best dish you can
07:01Your time starts now
07:08Sorry, oh my god
07:14I can't reach
07:16Sorry
07:17All good
07:1920 minutes is insane
07:22Sorry, can I just go that way?
07:23It feels like I'm in a shopping center on Boxing Day sales
07:27It is chaos
07:28Everyone's running around like crazy
07:30And there's no stopping like people are actually sprinting in the kitchen
07:34Go Rhiannon
07:35Yeah, mate
07:36Being a mum now actually have no choice but to whip up like really quick meals
07:41All right
07:42I usually have one of my girls hanging off one leg and the other one's like climbing up the kitchen counter
07:47So I've got no choice but to make it quick
07:51Since season 13, I think I've really grown as a person and I think being a mum has really
07:56Played into that
07:59And I feel like I can be a lot more composed in the kitchen
08:02I have a lot more patience now
08:05So today I'm going to be making a fried fish wrapped in banana leaf
08:09So I'm going to be marinating the fish really quickly with some coconut chutney
08:12And I'm going to pan fry it in the banana leaf itself and it's going to be really yummy delicious
08:15I'm going to serve that with some rice
08:18But time is ticking away so I just need to keep motoring
08:23Shannon so excited to have you here for a 20-minute challenge
08:27And I think our contestants are really excited too
08:29What are you looking for?
08:30Well, I think the main thing I'm looking for is that
08:33I don't know that it's only taken them 20 minutes to do that dish
08:35I want to see something that looks like, wow, that's taken an hour
08:38That'd be pretty amazing
08:39And obviously flavour
08:41Flavour's the big one
08:42I reckon where you're hitting that is like the condiment section is your best mate in something like this
08:48Anything like fermented or sweet and sour
08:51Something that you can go and get maximum flavour
08:54That's where it's at, I reckon
08:55Yeah, totally agree
08:57What would you cook?
08:57You would love this, surely
08:59I'm not sure specifically what, but I think I'd probably use a seafood
09:03Yeah, that's a good one
09:04So you can just watch it really intently
09:06Yeah
09:06And you know you're going to nail it
09:08I might go for maybe a souffle or maybe something
09:11A souffle in 20 minutes
09:13Or maybe some moule marinere, why not?
09:16Oh, moule marinere would be good
09:18In 20 minutes?
09:19Yeah, I think so
09:21Go on, man
09:22Sure?
09:23Are you sure?
09:23Wait, you're going to do it now
09:24You're going for it?
09:26You're going to do it now
09:27Seriously?
09:28Yeah, do it, do it, do it
09:30I love mussels
09:32Is he joking?
09:33Nah
09:34Where's the basket?
09:3620 minutes is not a lot of time at all
09:37This is actual chaos
09:39I'm going to make a little take on a prawn cocktail
09:42So something really fresh, vibrant, crunchy
09:45Heaps of flavour in the sauce
09:47To do this for Shannon Bennett's incredible
09:49He was our mentor in season six
09:51I won an immunity pin with Shannon
09:53So I'm really, really looking forward to doing this with Shannon today
09:56It's going to be epic
09:57I am going to make cabernet
09:58I'm staying true to my colours
10:00I'm making a middle eastern raw dish
10:04I could do it in 20 minutes
10:06I'll laugh if I can't though
10:08I'm going to do what I love most
10:11Tamarind prawns
10:12Look, I'm just going to max it out with as much flavours as possible
10:16Wish me luck
10:17I think from what we just saw what Shannon did
10:19He did a heck of a lot in his 20 minutes
10:21So I kind of think to stand out today
10:24You know there's only one winner
10:26It's got to be something that the judges are not expecting
10:28And I'm hoping they're not expecting this
10:30I'm going to have a crack at a souffle
10:32Normally the kind of dish you would never do in 20 minutes
10:35Which is exactly why I'm doing it
10:36Do you want a bigger kingfish?
10:38It's as big as you
10:40Nearly
10:41Another one
10:41It's a half wussy
10:44Mirren, mirren, mirren
10:46Mirren, bing, bing
10:48Boom
10:49I'm feeling nervous about this one today
10:51I'm far out
10:53Last time I was in the kitchen with Shannon
10:55It was the semi-finals
10:57And I got eliminated
10:59I think I really, you know, bit off a bit more than I could chew
11:04And that's still what haunts me to this day
11:06So I've spent the last 18 months trying to simplify my food
11:10Focus on ingredients and really letting them shine
11:14I've got a lot to prove today
11:16I've got to prove to, you know, myself
11:18That I can plate up a dish worthy of gaining immunity
11:22I am getting sweaty
11:24So today in the 20-minute challenge
11:26I'm going to be doing a kingfish crudo
11:28With a green tomato verju consomme
11:32It's super important I start with this fish
11:35I don't have a lot of time
11:36But I need to be really precise with my portions and filleting
11:40Right, that's good
11:41Fill it here
11:42For an added depth of flavour in my tomato consomme
11:46I'm going to char off these tomatoes
11:49I think it's going to go well with the kingfish
11:52I've got beautiful verju and it adds that bit of acidity
11:56I've got some mirren for sweetness
11:58A little bit of lime and rice vinegar
12:01And I'm just going to work this together with the charred tomato
12:04And hopefully can find some sort of balance that's not going to be too overpowering
12:10Oh, this is outrageous
12:16Rosemary, how can I miss that?
12:19How can I miss that?
12:20Oh, look at that
12:22Beautiful
12:24Look at the thyme
12:25Oh, the smell of that
12:28I don't know yet
12:33Oh, this is super
12:36Oh, you guarantee freshness here
12:38That's for sure
12:40Thyme's ticking
12:40Oh, yeah, yeah, yes
12:41You know what? I got so much
12:42It's ticking
12:43So much
12:44How many ingredients do you want?
12:45Help me
12:45I got you, I got you
12:46I got you
12:50Heads up, everyone
12:5215 minutes to go
13:00Today we can cook anything we want
13:03But we only have 20 minutes
13:04So that is not much time
13:06So what can I make in 20 minutes that are going to impress the judges
13:10Impress Shannon and win immunity
13:12So my mind immediately goes to
13:15Lucumades there
13:19Lucumades are essentially a fried doughnut
13:21The little doughnut balls that you then coat with some sort of syrup
13:25The hardest part of this is getting this batter on straight away
13:28Because it needs time to ferment because it's yeasted
13:30So I'm pushing it today, big time
13:32Today I'm going completely off script
13:34I need to think about the ratios of my yeast to flour and water
13:39And the temperature
13:40And I need to wait to the last minute to fry these lucumades
13:43So the dough has as much time as possible to prove
13:47If this yeast has acted too quickly
13:50It's going to deflate when it goes in the fryer
13:52If it's too early, it's not going to puff up
13:56I've never ever made lucumades in 20 minutes
13:58It's normally like an hour and a half, two hours maybe
14:02Theo, what are we doing mate?
14:04How are you mate, good to see you again
14:04Good to see you brother
14:05Oh good to see you, how are you mate?
14:07Oh sorry buddy, how are you mate?
14:09You know how it is
14:10All right mate, what are you doing?
14:12I'm doing lucumades, so traditional Greek flair
14:18So really the main thing is I need time for that to ferment
14:20Because that's a yeast dough
14:21Yeah that's a yeast dough
14:23I'm also doing a makhlepi sort of glaze on it
14:27And then there's two sauces, makhlepi glaze
14:29Another one is honey, thyme, lemon and orange
14:32Wow, excellent
14:33So you've done this plenty of times
14:34Yeah
14:34I have
14:35But time-wise I've never done it in this amount of time
14:38So that's a big, big risk
14:39You've picked a dish
14:40Yeah I know
14:40That you've never done in 20 minutes
14:42To get a movie
14:44What am I doing?
14:45This is super risky
14:48Holy
14:51If this dough doesn't work
14:54I don't have a dish
15:03Time flies when you're having fun
15:05You've only got 13 minutes to go
15:15I've got leaks, you want the leaks?