MasterChef Australia Season 17 Episode 7,
Masterchef Australia S17E07
#MasterChefAustralia
#PrimeUSTV
Masterchef Australia S17E07
#MasterChefAustralia
#PrimeUSTV
Category
😹
FunTranscript
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 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
01:14Thank you. He gave me some really choice words that helped 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 pee puree here
01:27I don't want to give too much away just yet pee puree doing some beer battered scallops
01:32Yeah, 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 gotta I've gotta hurry. This is so cool. Yeah, I love this amazing
01:48I'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 it's got that sort of homemade feel and it's got that sort of Frenchiness about it that I like
02:10But I've got a funny feeling. This is not gonna be a master class. I feel like Shannon is setting us up for something big here
02:17Using one of these and ISI guns is is like there's so many great little tips with these these guns from desserts to batters and things just two ingredients
02:27Beer and flour actually 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
02:36This here is actually being made with some oats
02:40Black pudding and scallops to me are a real classic combination, so I'm gonna fry off the black pudding nice and crispy
02:46But try not to burn the flour high heat can be your enemy here. Just that medium even though we're rushing
02:52Why 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
03:06And see how it's a little bit opaque. I don't know if you can see that in there
03:10It's just a little bit under which is perfect. I 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 it's gonna be hard to fold no matter what Sergio does
03:26Okay, okay. I've got faith in you. 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, so I take that one as a compliment
03:43Shannon you have two minutes left
03:45Come on. Thank you. That's what you're me, you know, you're loving this, aren't you?
03:49I'll get my own back. Don't you worry
03:54Come on Shannon. Go Shannon. You can do it. We're sure we're down to one minute surely
04:00Okay, pee puree in there
04:02Scallop on
04:06Oh, yeah, okay black pudding on
04:09Are we at ten?
04:11Now you can make your call
04:13Nine
04:14Eight
04:15Seven
04:16Six
04:17Five
04:18Four
04:19Three
04:20Two
04:21One
04:22Right on time
04:27How are you, mate? How are you, mate? Very good. Good coming, man. How are you?
04:32Give it up for the legend that is Shannon Bennett
04:36We just couldn't have legendary week without having you back in this kitchen, mate. Too kind. And then, mate, what is it about this place that just keeps you coming back?
04:52I think it's the aspiration. I think, you know, all of you, look at you, you're all aspiring. You're all at different stages in your careers, but it's all hospitality-based. You've given up something else to be here.
05:02So, even my second son, Declan, is there
05:08Illegitimate son
05:09Declan, good seeing Dad back in the kitchen
05:11Yeah, mate, it's great to see you back here
05:13Yeah, I need protection around Sergio now every time I see him
05:16You hoping he'll be your lucky charm again, mate?
05:19I'm definitely hoping for it. Yeah, just walking through the doors, happy to see you here
05:23Yeah, so good to see you. So good to see all of you
05:25Shannon, what is going on here? That looks spectacular
05:29So we've got beer battered scallops, crispy black pudding, quail egg
05:32Sitting underneath that is a little bit of pea puree
05:34You went pretty hard there, mate
05:36Hey, they were going hard on me
05:38You guys know that what's about to happen, he can just get his revenge on you
05:43Yeah
05:44Now, that is one good-looking dish, Shannon
05:48Rhiannon, do you want to guess how long that took to make?
05:52And it'd have to be at least half an hour
05:55Surely
05:57I mean, you know, there's quite a few little components there
06:01Like, it looks, like, minimalistic, but there's a lot going on
06:05Well, believe it or not
06:07That dish took Shannon just 20 minutes to make
06:12Oh
06:15And that's exactly how long you'll have to cook today
06:18Oh my gosh
06:19Oh my gosh
06:21You can cook whatever you want in that 20-minute time frame
06:26But, guys, really important to remember
06:31Short on time shouldn't mean short on
06:34Labor
06:35Correct
06:36The pantry and garden are open
06:40We are looking for the best dish today
06:43Whoever cooks it will be safe from this Sunday's elimination
06:49So you literally do not have a second to waste
06:54Shannon, take it away
06:56Thanks, Po
06:57Okay, you have 20 minutes to bring us the best dish you can
07:00Your time starts now
07:03I can't reach
07:14Sorry
07:16All good
07:17Oh
07:1820 minutes is insane
07:21Sorry, can I just go that way?
07:23It feels like I'm in a shopping centre on Boxing Day sales
07:26It is chaos
07:27Everyone's running around like crazy
07:29And there's no stopping
07:31People are actually sprinting in the kitchen
07:33Go Rhiannon
07:34Yeah, mate
07:35Being a mum now
07:36I actually have no choice but to whip up like really quick meals
07:40Sorry
07:41I usually have one of my girls hanging off one leg
07:44And the other one's like climbing up the kitchen counter
07:46So I've got no choice but to make it quick
07:51Since season 13
07:52I think I've really grown as a person
07:53And I think being a mum has really played into that
07:57And I feel like I can be a lot more composed in the kitchen
08:01I have a lot more patience now
08:04So today I'm going to be making a fried fish wrapped in banana leaf
08:08So I'm going to be marinating the fish really quickly with some coconut chutney
08:11And I'm going to pan fry it in the banana leaf itself
08:13And it's going to be really yummy and delicious
08:14I'm going to serve that with some rice
08:16But time is ticking away so I just need to keep motoring
08:20Shannon, so excited to have you here for a 20 minute challenge
08:26And I think our contestants are really excited too
08:28What are you looking for?
08:29Well I think the main thing I'm looking for is that
08:31I don't know that it's only taken them 20 minutes to do that dish
08:34I want to see something that looks like wow that's taken an hour
08:37That'd be pretty amazing
08:38And obviously flavour
08:40Flavour's the big one
08:41I reckon when you're hitting that is like
08:43The condiment section is your best mate in something like this
08:47Anything like fermented or sweet and sour
08:50Something that you can go and get maximum flavour
08:53That's where it's at I reckon
08:54Yeah, totally agree
08:56What would you cook?
08:57You're lovely surely
08:58I'm not sure specifically what
09:00But I think I'd probably use a seafood
09:02Yeah, that's a good one
09:03So you can just watch it really intently
09:05Yeah
09:06And you know you're going to nail it
09:08I might go for maybe a souffle
09:09Or maybe something
09:10A souffle?
09:1120 minutes
09:12Or maybe some boule mariniere
09:15Why not?
09:16Yeah
09:17It would be good
09:18In 20 minutes?
09:19Yeah
09:20I think so
09:21Go on then
09:22Sure?
09:23Are you sure?
09:24Why not?
09:25Why not?
09:26You're going for it?
09:27Seriously?
09:28Yeah do it
09:29Do it
09:30Do it
09:31I love muscles
09:32Is he joking?
09:33Nah
09:34Where's the basket?
09:3520 minutes is not a lot of time at all
09:37This is actual chaos
09:38I'm going to make a little take on a prawn cocktail
09:41So something really fresh, vibrant, crunchy
09:44Heaps of flavour in the sauce
09:46To do this for Shannon Bennett is incredible
09:48He was our mentor in season 6
09:50I wanted to immediately pin with Shannon
09:52So I'm really really looking forward to doing this with Shannon today
09:54It's going to be epic
09:55I am going to make Cabernet
09:57I'm staying true to my colours
09:59I'm making a Middle Eastern raw dish
10:01I could do it in 20 minutes
10:04I'll laugh if I can't though
10:06I'm going to do what I love most
10:10Tamarind prawns
10:11Look I'm just going to max it out with as much flavours as possible
10:15Wish me luck
10:16I think from what we just saw, what Shannon did
10:18He did a heck of a lot in his 20 minutes
10:20So I kind of think
10:22To stand out today
10:23You know there's only one winner
10:25It's got to be something the judges are not expecting
10:27And I'm hoping they're not expecting this
10:29I'm going to have a crack at a souffle
10:31Normally the kind of dish you would never do in 20 minutes
10:34Which is exactly why I'm doing it
10:35Do you want a bigger kingfish?
10:37It's as big as you
10:38Nearly
10:39Another one
10:40It's a half wussy
10:41Mirren, Mirren, Mirren
10:45Bing
10:47Boom
10:48I'm feeling nervous about this one today
10:50Far out
10:51Last time I was in the kitchen with Shannon
10:54It was the semi-finals
10:56And I got eliminated
10:57I think I really, you know, bit off a bit more than I could chew
11:02And that's still what haunts me to this day
11:05So I've spent the last 18 months trying to simplify my food
11:09Focus on ingredients and really letting them shine
11:12I've got a lot to prove today
11:14I've got a lot to prove today
11:15I've got to prove to, you know, myself
11:18That I can plate up a dish worthy of gaining immunity
11:21I am getting sweaty
11:23So today in the 20 minute challenge
11:26I'm going to be doing a kingfish crudo with a green tomato
11:29Verjue consomme
11:31It's super important I start with this fish
11:34I don't have a lot of time but I need to be really precise with my portions and fill it
11:39Right, that's good
11:40Fill it
11:41Yeah
11:42For an added depth of flavour in my tomato consomme
11:45I'm going to char off these tomatoes
11:48I think it's going to go well with the kingfish
11:51I've got beautiful verjue and it adds that bit of acidity
11:55I've got some mirin for sweetness
11:57A little bit of lime and rice vinegar
12:00And 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
12:09Oh, this is outrageous
12:11Rosemary, how can I miss that?
12:17How can I miss that?
12:19Oh, look at that
12:21Beautiful
12:22Look at the thyme
12:24Oh, the smell of that
12:27A few peepees, I don't know yet
12:30A main, Ashley
12:31Oh, this is super
12:34Oh, you guarantee freshness here, that's for sure
12:38Times
12:39Oh, yeah, yes, you know what, I've got so much
12:42It's ticking
12:43How many ingredients do you want?
12:44Help me
12:45I got you, I got you, I got you
12:46Please help me
12:47I got you
12:48Heads up, everyone
12:5115 minutes ago
12:53Oh
13:00Today we can cook anything we want
13:02But we only have 20 minutes, that is not much time
13:05So what can I make in 20 minutes that are going to impress the judges
13:09Impress Shannon and win immunity
13:12So my mind immediately goes to
13:14Luku Mothers, eh?
13:18Luku Mothers are essentially a fried doughnut
13:21Little doughnut balls that you then coat with some sort of syrup
13:24The hardest part of this is getting this batter on straight away
13:27Because it needs time to ferment because it's yeasted
13:29So I'm pushing it today, big time
13:31Today I'm going completely off script
13:33I need to think about the ratios of my yeast to flour and water
13:38And the temperature
13:39And I need to wait until the last minute to fry these Luku Mothers
13:42So the dough has as much time as possible to prove
13:46If this yeast has acted too quickly
13:49It's going to deflate when it goes in the fryer
13:51If it's too early, it's not going to puff up
13:54I've never ever made Luku Mothers in 20 minutes
13:57It's normally like an hour and a half, two hours maybe
14:01Theo, what are we doing mate?
14:02What are we doing mate?
14:03How are you mate?
14:04Good to see you again
14:05Good to see you brother
14:06How are you mate?
14:07Oh sorry buddy, how are you mate?
14:09You know how it is
14:11Mate, what are you doing?
14:12I'm doing Luku Mothers
14:14So traditional Greek flair
14:17So really the main thing is I need the time for that to ferment
14:20Because that's a yeast of dough
14:21You're going?
14:22Yeah that's a yeast of dough
14:23I'm also doing a makhlepi sort of glaze on it
14:27So 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
14:35I have but time wise I've never done it in this amount of time
14:37So that's a big, big risk
14:38You've picked a dish
14:39Yeah I know
14:40That you've never done in 20 minutes
14:42To get immune
14:44What am I doing?
14:46This is super risky
14:48Holy...
14:50If this dough doesn't work
14:54I don't have a dish
14:59Time flies when you're having fun
15:04You've only got 13 minutes to go
15:20I've got leaks, you want the leaks?
15:22Thank you