MasterChef Australia (2025) S17E09 Mystery Box Challenge
MasterChef Australia S17E10 >>> https://dai.ly/x9jfjvc
MasterChef Australia S17E10 >>> https://dai.ly/x9jfjvc
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00:00There we go guys, ready? Let's go. Ready, let's go.
00:19Here we go crew, down the front.
00:23What's going on? What do we see?
00:27Where's the box?
00:33There's no mystery boxes. I see these fridges at the end.
00:37Mine's going a million miles an hour, what's going on?
00:40Is this what you're expecting to see this morning? No!
00:45Usually you'd be staring at those mystery boxes.
00:48Yeah. Today you're looking at some pretty cool mystery fridges.
00:53Today, you need to pick one of our fridges.
00:59But, you won't know what's inside until after you've made your choice.
01:07Of course. It's a blind pick.
01:15Stand in front of the fridge that you want to use.
01:17Oh my God. Oh yes.
01:20Oh, let's go. We're on.
01:23Choose carefully, you want to make the right decision.
01:25I want to go here. Oh my God.
01:29You bet.
01:31Oh, I'm torn now.
01:33The four judges have completely different cooking styles and they're all known for different things.
01:37Jon Kristoff is known for all things French cooking.
01:40So I'm expecting maybe foie gras or some duck in there, maybe some beautiful French cheeses.
01:45I reckon Poe's the biggest wild card today. Poe can swing between sweet and savoury.
01:49So there could be anything from, I don't know, beautiful Southeast Asian herbs through to puff pastry.
01:55Oh, I'm torn now.
01:57It's not too late to change.
01:59Andy's known for beautiful fresh produce. He loves big punchy ingredients.
02:04So I'm expecting maybe some beautiful flavoured oils or vinegars, seafood, maybe meat.
02:09Sofia is incredibly well-travelled and she's got this amazing palette.
02:13Her ingredients today could be anything from Eastern European beetroot through to Mexican chilies through to Thai fruits.
02:20Could be anything.
02:21Everyone's kind of doing the dance. Where are we going to land?
02:24Oh, you can't see.
02:25No, we can't actually see.
02:27So with all that in mind, I'm going to choose Andy's fridge.
02:31Oh my God, I've got none. I expected this.
02:35Sorry, Poe.
02:37You will be cooking with my rinds.
02:50Rinds?
02:51Oh, yeah, cheese rinds.
02:53Bloody hell, you don't need to get over excited that much.
02:57What do you want? Caviar?
02:59Yeah!
03:00Fuego?
03:01Steaks?
03:02Rinds.
03:03Rinds.
03:04Rinds.
03:05Rinds.
03:06Order a dash to pinda.
03:09Knock, knock, who's there?
03:13It's some of my pastry off cart.
03:16Oh!
03:17Okay.
03:18Wow.
03:19Okay. You like, you like. You chose my fridge.
03:21You'll be cooking with...
03:25Herbstalks.
03:26Declan, Jimmy, Sarah and Theo.
03:27You're cooking with...
03:28Leftover pickle juices.
03:29Really scraping the barrel, eh?
03:42These fridges are not at all what I was expecting.
03:45Honestly, I was thinking they're going to be brimming with a whole bunch of different ingredients
03:49with the judges' palates.
03:50And we've got scraps.
03:51Things that would normally go in the bin.
03:52In each of these fridges are leftover ingredients that we love.
03:57And that we always keep on hand to trick up a dish at home.
04:00While some may see these ingredients as scraps, we see them as shortcuts to flavour town.
04:05They're nifty little hacks unique to each of us.
04:09We know plenty of ways to incorporate it into our cooking.
04:12But we want to see what you would do with them.
04:16Oh, I always use the leftovers.
04:18I hate waste.
04:19Like, I actually really hate waste.
04:21Even if my husband has to eat the same thing for a week, I don't care.
04:25Because we're not wasting any food.
04:28So it's great.
04:29This is perfect for me.
04:32So, what I have in my fridge, I've got some parmesan rinds, pancetta rinds,
04:38and orange rinds.
04:39And I've chosen those rinds because it's very much like me.
04:43The older you get, the more you get out of it.
04:46So it's fantastic.
04:48Alright, so I'm really passionate about no waste.
04:51And I never let anything go in the bin.
04:53So I actually repurpose all these in my kitchen.
04:56I always transform them in some way.
04:58So that's what you have to think about, okay?
05:00So what I've got in there is cooked puff pastry shards,
05:03coffee, cardamon, chiffon scraps.
05:06And then I've got some savoury pastry, but they're blue cheese flavoured.
05:10So strong flavour.
05:12So in here I've got dill stalks, some coriander stalks,
05:15some parsley stalks with the root on.
05:18It's all about getting creative with using what you've got left over on the herbs.
05:22So the stalks and the stems, a lot of flavour if you know what to do with them.
05:26Alright, so you've got the leftover juice from pickled ginger,
05:30dill pickles and jalapenos.
05:32We've got this mentality in my family, which is just don't get rid of anything.
05:38And that includes the pickle juices.
05:40And there is so much you can do with that in terms of texture actually,
05:44and flavour.
05:45A lot of versatility in this fridge waiting for you.
05:48Okay, you've got your ingredients.
05:51And you need to use at least one of them to make us a knockout dish.
05:55We're giving you 75 minutes.
05:59Okay.
06:00You also have access to the pantry and garden.
06:02Aww.
06:03That's awesome.
06:04That's awesome.
06:05Today, we are looking for the top four dishes.
06:10Oh.
06:11That's awesome.
06:13If you bring us one of those, you'll be cooking tomorrow.
06:17For immunity.
06:18I want to go first.
06:19And the good news doesn't stop there.
06:20Oh.
06:21You're also cooking for an incredible prize.
06:22To give me the fridge.
06:23Whoever makes us the dish of the day, will win a $5,000 LG voucher to help stock their
06:42dream kitchen.
06:43Oh!
06:44Yes!
06:53Are you ready?
06:54Yes!
06:58Time starts now!
07:04All right, all right, all right, all right.
07:05All right, all right, all right.
07:06Let's go.
07:07Let's go.
07:08Let's go.
07:09Let's go.
07:10Let's go.
07:11Crazy, girls.
07:12Crazy.
07:13Woo!
07:14I'm exhausted.
07:15I think I just ran a marathon to and from that pantry.
07:20Shocked, but in all the best ways, because parmigiano rinds and pancetta rinds, I literally
07:26have bags and bags of them in my fridge, so I feel so at home right now.
07:33I was expecting a fridge full of anchovies and beautiful goodies from Andy, not quite
07:37what I got, but I think the concept of making sure we don't waste food in Australia is so
07:41important that I think it's a really great challenge.
07:44I'm actually really excited for this challenge because in Australia, collectively, we waste
07:48too much food.
07:49So I think trying to find ways to use things that otherwise might go in the bin is a really
07:54responsible thing to do and it's a really creative thing to do.
07:57However, this is a tricky challenge today because I love using herb stalks, but I would
08:01never use them as like the primary ingredient in a MasterChef-worthy dish.
08:06But my challenge today is to figure out how to not only make these herb stalks feature
08:10in the dish from Andy's fridge, but actually enhance it as well.
08:13So I'm going to be using the coriander stems in a few different elements.
08:16I'm going to do like a chilli lobster.
08:18I'm going to do it with coriander noodles.
08:20So I'm going to use the coriander stems in the noodles themselves and then in the base
08:23for this kind of chilli sauce I'm going to make.
08:25I feel confident that if I use the coriander and parsley stalks, I can make them a really
08:29big flavour bomb in these noodles.
08:31I think it's a pretty efficient and unique way to incorporate this ingredient into my
08:35dish.
08:36These coriander noodles are, I think they're going to taste good, but they're a little bit
08:38more tricky to work with than a regulation dough.
08:41Herb stalks are packed with flavour, but they can be pretty fibrous.
08:44So my challenge today is to make sure that I can pack in all that flavour, but not ruin
08:48the texture of the noodles.
08:50I want the flavour of the coriander to come through, but I just don't want it to affect
08:54that kind of chewy, slippery, al dente kind of texture of what you'd expect from a noodle.
08:59So just really working it hard in the pasta machine, try and get it nice and beautifully
09:03laminated.
09:04Love this challenge and love what we've all gone for because I feel like they've all
09:08got bags of flavour that just needs to be hatched out for people to enjoy.
09:13So why did everyone put what they did inside their fridges?
09:16Well I think for me that's genuinely what I have in my kitchen.
09:20I do legitimate things with them.
09:22What's your go-to?
09:23So the puff, I pulverise it with a bit more butter and icing sugar and then I make cheesecake
09:29bases with them.
09:30Oh that's good.
09:31But you can do a really beautiful tart shell with it as well.
09:34Pickle liquor, what have you got?
09:35Pickle liquor is so good for so many things.
09:38It adds tang, you can sort of use it with or instead of vinegar in salads.
09:42If you have enough time, you can even tenderise meat with it and it just adds so much flavour.
09:47What I would do, the parmesan, I will for sure make a soup.
09:52Mmm.
09:53With my orange juice, what I would tend to do is to dry them up, powder them on the top
09:57of any white fish.
09:58Oh, it's yum.
09:59Or red mallet especially.
10:00Yum.
10:01It's just fantastic.
10:02Yeah.
10:03Orange smells nice.
10:04An interesting one.
10:05Yeah.
10:06I don't think anyone's doing this.
10:07Is there anything about you that's not interesting?
10:09Hello, Andre.
10:10Hello.
10:11Andre.
10:12Hello.
10:13Hello.
10:14What have you got?
10:15Obviously you went with Jean-Chris Osfridge, don't know why.
10:18Could be a mistake.
10:19I was expecting rinds, not.
10:21I've decided today to do a tortellini and brodo, but not a traditional version.
10:26It's kind of inverted.
10:29Inside the tortellini is cream and parmigiano, a little bit of orange zest from the rind.
10:34Yep.
10:35A quail and pancetta rind brodo or broth.
10:37I'm clarifying it so it's clearer.
10:39Yeah.
10:40The egg white's already whipped.
10:41Whoa, whoa, whoa, whoa.
10:42It's interesting.
10:43So tortellini and brodo is a chicken broth with little tortellini filled with meats.
10:49It could be mortadella, it could be pork.
10:51And it's one of the great dishes of the world.
10:53So today I'm going to turn that on its head.
10:56Instead of making the pasta with meats, I will be making a little filling on the inside
11:02of the tortellini of orange zest, cream and parmesan.
11:05And then I'm going to make a really deep consomme of quail, chicken and this smoky pancetta.
11:11I love the way you cook in this kitchen.
11:14It's very experimental, right?
11:15Yeah.
11:16Yeah.
11:17You always push yourself to the absolute limits.
11:18Yep, yep.
11:19I think what we have struggled with some of your dishes is it seems to be very convoluted.
11:24Yep.
11:25And sometimes it goes a bit far.
11:27Yeah, yeah, yeah.
11:28So I think just make sure that when you taste it, when we taste it, we just go...
11:31Yep.
11:32Yep.
11:33Tasty.
11:34This dish is out of the wacky brain.
11:36Squeeze of oil.
11:38Boom.
11:39And there's always chance that it's not balanced.
11:43But...
11:44Push, push, push, push, push, push.
11:45I am here to win that immunity.
11:47So I'm just going to make sure that I nailed all the flavours.
11:50Mesdames, Messieurs, one hour to go!
11:53Whoo!
11:54Let's go!
12:10Yum, yum, yum, yum, yum.
12:12I chose Sophia, and we've got some pickling juices.
12:15This immediately sings something to me, which is my mum's cooking.
12:19When I was a kid, we would always have leftovers.
12:23And my mum used to make these beautiful fresh pickles to go with the leftover food.
12:28One of the first things I remember as a kid, we used to have these beautiful pickled ginger,
12:32a little bit of chilli, sugar, and these lovely pickling juices.
12:35And this is just taking me back to that.
12:38My mum is the foundation of why I cook.
12:41Growing up, she's the one that inspires me with a lot of this.
12:45We used to have restaurants, and cooking was always something that she uses to show her love,
12:50but also to show our tradition and who we are.
12:54Today I'm going to be making an Asian stampy salad.
12:57The elements will be these beautiful cucumber pickles that my mum makes,
13:01and I'll be using the ginger pickle juice.
13:03I will be doing my version of, like, a nam jim with that.
13:06It's nam jim sauce.
13:07It's a really lovely sauce that goes with any kind of fresh salad.
13:11It's made of chilli, garlic, and sugar, lime juice.
13:15But instead of lime juice, I will be using the ginger pickle juice.
13:19And with that, we will have, I guess, crispy chard.
13:22So basically, I'm actually marinating this in the pickle juices.
13:25I'll be frying that.
13:26And then we will have these scampi with the nam jim on top, which will be seared on top.
13:30I am just going to cook with a little bit of love today, and hopefully I'll make it up there.
13:34Food and family has always been part of our DNA.
13:38This means the world to me that I can do something to honor the memories that my mum's given me.
13:43And to be Top Dish would just be the most amazing feeling.
13:47So I'm really hoping I can nail this and make my mum proud.
13:51Mummy, this is for you.
14:00Today, we are cooking with the judges' leftovers.
14:06We need some pancetta.
14:08I choose drunk Christophe's fridge.
14:11I was not expecting rinds at all.
14:14There were some parmesan rinds, orange rinds, and pancetta rinds.
14:18It was definitely unexpected.
14:20But I just can't explain how excited I am to see rinds.
14:24It's just such a flavour boost to any food.
14:27I actually have a top component in my fridge that I keep all my rinds.
14:31Especially pancetta and parmesan.
14:33I cook with them all the time.
14:36Delicious.
14:37Today I'm making smoked egg yolk with silky, velvety pasta in a pancetta and parmesan broth.
14:44My pasta is going to sit on top of this beautiful smoked parmesan pomme puree.
14:49And sorted mushrooms.
14:51I'm going to have smoked yolk on the top.
14:53And I'm going to make this beautiful pancetta and chicken broth to go around.
14:57A bit more like a sauce.
14:59So I'm making a lot.
15:00But you know what?
15:01This is the day to push yourself.
15:03Do you think I'm going to really keep it simple?
15:06Did you ever see Snesh keeping it simple?
15:09No.
15:10No one is going home today.
15:12You can just win.
15:13So this is a perfect day to throw everything you have and go a little bit crazy.
15:18Woo!
15:19What?
15:20Shut the fridge door!
15:21You've only got 40 minutes to go!
15:23Come on!
15:37Pet hate.
15:38Cling rat.
15:39Torn cling rat.
15:40Pet hate.
15:41Pet hate.
15:42Okay, Dash.
15:43You're one of three that picked my stuff.
15:47I know.
15:49Firstly, I just noticed you picked the blue cheese pastry.
15:52Tell me what the dish is actually called.
15:53So it's going to be a blue cheese tartlet with a beetroot puree, a goat cheese cream and
15:59caramelised walnuts.
16:00I just want to flag something.
16:01I just want to flag something that you have to remember that those were off cuts, right?
16:05Yeah.
16:06So the pastries already been worked.
16:07Yeah.
16:08I would make sure you test that for shrinkage.
16:10Yeah, right.
16:11Test for shrinkage.
16:12Yes.
16:13It's good.
16:14It's good.
16:15It's good.
16:16Declan.
16:17Ladies.
16:18Loving your taste in fridges.
16:19Ladies.
16:20How are we?
16:21Yeah.
16:22Good stuff.
16:23Happy days.
16:24What's going on here?
16:25Like a Japanese cabby pancake.
16:27A dashi broth here.
16:28And then I've got a beautiful bit of coral trout, a portion brining in the fridge.
16:32I've used the pickle brine in my okonomiyaki mix.
16:36And then I'm going to be making like a Japanese mayo from the ginger brine as well.
16:40That's good.
16:41I mean, it's like Japanese cuisine.
16:43Pickle.
16:44Yeah.
16:45No briner.
16:46Exactly.
16:47Hello.
16:48When I opened my fridge, what did you think?
16:49I love it.
16:50You love it?
16:51I do exactly the same thing.
16:52So doing a dessert, I'm going to do a caramel ice cream.
16:54It's going to be crusted with all of these yummy bits.
16:56You should end up looking at a piece of chicken schnitzel.
16:59Did you say chicken schnitzel?
17:01Well, it should look like a little round chicken schnitzel.
17:07I think that's the key.
17:08It's going to be all about texture for you.
17:10Yeah.
17:11Yeah.
17:12Good luck.
17:13Nervous eating.
17:15Can we just get this on camera?
17:21He gets an immunity pin and he thinks he owns this bench.
17:23Nice.
17:24Shot spot.
17:25Fighting words.
17:26Yeah.
17:27I was very happy with the rind pick because I know it has tons of flavor in it.
17:31So I'm just going to try to keep the essence of the ingredients that we were left with.
17:35Ben.
17:36Good night, Ben.
17:37Chef, Andy.
17:38Good day.
17:39How are you?
17:40Good, thank you.
17:41Lovely smell from your area.
17:42Yes.
17:43So what are you doing?
17:44It's going to have a cauliflower puree and a sauce made from the cheese rind and the
17:48ham rinds.
17:49So I've caramelised this cheese right down like toasty cheese sandwich kind of thing.
17:53Smells insane.
17:54I know, doesn't it?
17:55And this is going to bring it together, the cauliflower sort of cauliflower cheese.
17:58Okay.
17:59I'm thinking of those big flavors.
18:00Going with the quail.
18:01It's really strong.
18:02Yeah.
18:03I'm just going to try to keep it in check.
18:07Excellent.
18:08You said it.
18:09Now you're going to bring it.
18:10I know, right?
18:11The judges are a bit worried about the size of the flavors.
18:14I mean, I've got a bit of a worry myself.
18:16The cheese is full on.
18:17You can smell it in the whole kitchen.
18:19Everyone's commenting on it.
18:20You can smell that.
18:21You can smell like parmesan.
18:23And the pancetta rind is also like salty and strong.
18:26Plus the quail, it's so delicate.
18:28So I've got to make sure all the flavors work together.
18:31I'm just going to taste, taste, taste, and hoping I'll just get some inspiration at
18:34the right time to finish this off.
18:38Listen up, guys.
18:3930 minutes left.
18:4130 minutes.
18:43You like my little duckling following behind me?
18:48Right here.
18:49Let's go.
18:52Can I have a little?
18:53Yes, of course you may.
18:54He loves a little crispy thing.
18:55I love a little crispy something something.
19:05Good, Nonna.
19:06Thanks.
19:07Nonna Ri?
19:08Thanks, mate.
19:09Yeah, I'm practically a Nonna.
19:10Rihannon.
19:11G'day.
19:12I'm doing a lamb goslamide.
19:13Ooh.
19:14With like a little mint dipping sauce and peppers.
19:17Right.
19:18Herb stalks.
19:19Are you doing anything creatively with them?
19:20In the mince mix, I've got coriander root, parsley root.
19:23Right.
19:24You're pretty excited about this one, aren't you?
19:25Man, you know what, Andy?
19:26I'm actually really excited because I went to Sonsa markets and I got to have a day with the Turkish
19:31aunties.
19:32You actually did that.
19:33I love you.
19:34And they were incredible.
19:35I was in the glass window for the whole day.
19:37And I was just like...
19:38I'll take you down there.
19:39It's amazing.
19:40Right in the windows.
19:41Beautiful.
19:42They got a translator in for me so I could play with the Turkish aunties.
19:45So this is a little ode to them for being so freaking amazing.
19:48Wow.
19:49Yeah.
19:50Love the story.
19:51Pull it off.
19:52Pull it off.
19:53I'm pulling it off with the Turkish.
19:54I'm practically Turkish now.
19:55Yeah.
19:56Thanks, guys.
19:57Today I'm making smoked egg yolk pasta with the broth.
20:05What I'm hoping for is this silky smooth sheet of pasta covering salted mushrooms, smoky
20:11broth and a parmesan-infused pom puree.
20:14But I'm so stressed.
20:16Come on, pasta.
20:17Get together.
20:18There's not much time left.
20:19I mean, I don't even have a single element finished.
20:24Schneze, are you pleased you choose my fridge?
20:27I love it.
20:28So I am making this, like, pasta dish.
20:31Underneath I have this broth.
20:33I still need to reduce it a little bit and, yeah, finish it off.
20:36But I punched it with lots of parmesan rind and lots of pancetta.
20:39I'm going to have parmesan-infused pom puree on the bottom.
20:42It's going to be kind of creamy.
20:44And I have smoked yolk that's going to be kind of sitting on the top.
20:48And I have some sirted mushrooms with the garlic and thyme.
20:51Oh, she's still going.
20:52I also dehydrated some orange.
20:54To make what?
20:55To make, like, a salt, orange zest salt.
21:01You are very adventurous, but do you think in 20 minutes you're going to deliver the dish?
21:05Less talk, more dirt.
21:06Yeah.
21:07There's a lot going on.
21:08A lot to get done in 20 minutes.
21:09Good luck.
21:10Good luck, all of you.
21:11Still going.
21:12Good luck.
21:13Wow.
21:14That's a lot to do there.
21:15Oh, my God.
21:16What am I doing?
21:17There's no time to chill out.
21:18You've only got 15 minutes to go.
21:19Come on.
21:20A big Queensland bronze.
21:24It's a bit biased, mate.
21:25I think New South Wales prawns are pretty good.
21:31There's a lot going on, but everything's starting to come together.
21:32There's a lot going on, but everything's starting to come together.
21:33There's no time to chill out.
21:34There's no time to chill out.
21:35You've only got 15 minutes to go.
21:36Come on.
21:37A big Queensland bronze.
21:40It's a bit biased, mate.
21:41I think New South Wales prawns are pretty good.
21:44Oh.
21:45A big citizens.
21:46Oh.
21:47Oh.
21:48Oh, my God.
21:50Cat-like reflexes.
21:52There's a lot going on, but everything's starting to come together.
21:56The noodles are looking great.
21:57They're really nice and vibrant green from that coriander.
22:00Today's challenge is all about using what we'd perceive normally as waste ingredients
22:05to create inventive dishes and incredible flavor.
22:10Right now, the trick is getting the herb in the factory.
22:13The trick is getting the herby flavor fused in time,
22:15and so I've got a lobster stock going.
22:17So I'm using a coriander stem as kind of the base for that.
22:19I've got my chili paste cooking away.
22:21The lobster is really gently baking in the oven
22:23with this coriander sort of butter all smeared over it,
22:26just to make sure I can meet the brief today.
22:29Yeah, so far so good, I think.
22:33Poe was right.
22:34The tart shells have definitely shrunk
22:36for my blue cheese tartlet.
22:38So I do have a bit of time now.
22:39I might go around the sides and just
22:41boil them down a bit to make them look nicer.
22:44And then I'm going to smoke this beetroot puree.
22:46Peel off the skins, blitz it up.
22:48Hopefully it all comes together.
22:52All right, that's good.
22:55I've just worked out the cook on my coral trout.
22:59I've made my dashi broth.
23:01I'm using the pickle juices,
23:02and I'm just working on another sauce.
23:05And I've made my onamokiyaki pancake.
23:08I hope I'm saying it right.
23:09An okonomiyaki.
23:11Okonomiyaki.
23:11Okonomiyaki.
23:12I'm impressed.
23:13Yeah, you're nailing it.
23:18Yes!
23:20I picked both pastries.
23:23So I've got my cardamom ice cream on this puff pastry,
23:26and cardamom cake crumb.
23:29I'm going to stick one of these fellas in it.
23:31It's going back in the fridge freezer.
23:33I hope this dish is going to be enough to get me into the top four.
23:39I'm going good.
23:40You know, this here is a very simple dish,
23:42so I'm quite comfortable at the moment.
23:44Today, I picked Sophia, and I've got dill mustard
23:47and some ginger pickle juice.
23:49They make an Asian scampi salad
23:50based on my mum's pickled cucumber.
23:52It's a pickle-induced extravaganza.
23:56It's a flow towards the scampi,
23:58and it's looking absolutely beautiful.
24:01I've fried up.
24:02The crispy shard.
24:04And I've made my nam jimmy sauce,
24:05but instead of using tamarind water and lime juice,
24:10I use ginger pickle juice.
24:13I taste my nam jimmy sauce.
24:15My goodness, it's delicious.
24:17It brings me back to my mum's beautiful, fresh pickles.
24:25Today, I'm redefining a classic,
24:28turning a traditional tortellini in brodo
24:30into a very, very sophisticated inversion
24:36by changing the filling of the tortellini
24:38from meats to cheese.
24:43So I've made the pasta.
24:44The filling for the pasta,
24:46which is full of parmigiano,
24:47a little bit of cream and orange rind.
24:49I've made the pancetta rind and quail broth, or brodo,
24:55and I've just now got to put it all together.
24:56I've got to cook the pasta, balance the sauce,
24:59and then finish the dish.
25:01I've never done this dish before,
25:03but it sounded good as I started coming up with it.
25:05There is absolutely no doubt.
25:07This dish is a little bit wacky,
25:09but I'm not interested in being a master chef to play it safe.
25:12You need to go the extra mile in your cook.
25:14If you want to play for immunity.
25:16So, yeah, this is a risky dish.
25:19It's probably something the judges have never seen, never tasted.
25:24So, hopefully, it turns out.
25:27Whoa.
25:28It's good.
25:31I'm actually boiling.
25:32Yeah, same.
25:33And I'm never hot.
25:35You are very hot.
25:36Yeah.
25:38This is me in the kitchen.
25:39A bit cold, a bit crazy, running out of time, you know.
25:43Keep adding more elements to this pasta dish.
25:46The most important here is to finish my broth,
25:51because that's going to connect everything really nicely.
25:56OK.
25:57I'm loving this sauce.
25:58I can hear pancetta, and I can hear parmesan,
26:01and I can hear them talking to each other.
26:04And that parmesan-infused pom puree,
26:06that's just soft and beautiful.
26:08Oh, my God, pasta.
26:09I need to cook my pasta.
26:10You'll want immunity when elimination comes a-knockin'.
26:15Ten minutes to go!
26:17Come on!
26:18Whoo!
26:19That's good, that's good, that's good.
26:27That looks delicious.
26:28Thanks, buddy.
26:29I chose Andy, and I'm doing, uh, um, lamb gosome.
26:33And I'm just about to chuck it in the pan.
26:36Today, I want to make my Turkish aunties proud.
26:38They taught me everything they know.
26:40So I need to get this pastry perfect.
26:43It's often so thin, isn't it?
26:45It is.
26:46You spend a lot of time getting it, like, super-duper thin,
26:49and then you roll it out, and then you fold it into each other.
26:52This looks really good.
26:54I'm getting the right amount of thin.
26:57It's crispy, and it has a beautiful caramelisation.
27:02This is, like, a great dish.
27:04I need to elevate this dish in some way.
27:08So I think I'm going to make a coriander root pickle.
27:11I love a pickle, right?
27:13So I want the pickle to cut through the richness in the lamb.
27:17And I think that pickled coriander will just finish the dish off.
27:25Three minutes to go!
27:26Come on!
27:27Yeah, I'm good, buddy.
27:28What about you?
27:29Yeah, I've just got a plate.
27:30Nice!
27:34Oh, yeah, I'm pretty happy.
27:35I think it's well rested.
27:36Today I wanted to cook a standout dish that is unique and tastes delicious.
27:42I wanted to cook a standout dish that is unique and tastes delicious.
27:49I think cauliflower goes with cheese.
27:51The quail's got a sweetness the same way that pancetta does,
27:54but they have big flavours and the cheese versus sort of pancetta thing
27:58might be a little bit hard to work out.
28:00So I decided to add some cauliflower leaves dressed in a parmesan reduction.
28:06I think this helps balance out the texture and also the flavour of the dish.
28:09So you have the quail's sweetness, the lovely creaminess of the puree,
28:14followed by the greenness of the leaf.
28:15So fingers crossed for the judges, the green.
28:21One minute to go!
28:23Come on, one minute!
28:25Wow.
28:28I went a bit overboard because there's a bit too many elements here,
28:32but there's lots of parmesan rind and lots of pancetta.
28:37This is crazy. This is crazy.
28:40Ten, nine, eight, seven, six, five, four, three, two, one!
28:52Good job!
28:53Good job!
28:54I think we're going to run.
28:55I'm so sorry.
28:56Hey!
28:57Hey!
28:58Oh, Tiffany!
28:59That looks beautiful!
29:01I have definitely done my mum proud,
29:03and I'm just dying to sort of hear what the judges think about this.
29:06I'm just hoping that, you know, the flavours and the textures
29:08is going to get it up to the top dish.
29:17Four fridges, four of our favourite hacks,
29:19and we are looking for four top dishes.
29:21The first one we'd like to taste is yours.
29:24Snez!
29:30I'm usually a little bit hectic,
29:32and I made so many elements.
29:34I feel like I've really pushed myself today,
29:36and also I've taken some risk,
29:38so I'm kind of proud of myself.
29:43But then again, I'm doubting myself.
29:44What have I done?
29:45Run us through the dish then.
29:59It sounds like there's a bit going on.
30:02So it's a pasta veil.
30:04I have assorted mushrooms underneath,
30:06parmesan-infused pom puree,
30:08I have chicken and pancetta parmesan broth,
30:11and I have smoked egg yolk,
30:13and the rhine salt.
30:41This is a masterpiece as a dish.
30:47I absolutely love the fact that you gambled
30:49to use potatoes and pasta together,
30:52and both immaculately cooked.
30:56Your mushrooms are juicy and crunchy.
31:00Your smoked egg is a delice.
31:02It is really well done.
31:04There's no dry skin.
31:06It's just perfect.
31:07Thank you, Chef.
31:08Snez, I can't get enough of that bowl of food.
31:14Like, it is on another level.
31:16You can tell you're familiar with the rind game,
31:19because all of them work really well
31:21to give the broth umami
31:23and to give it a lot of body.
31:25I really love that.
31:27I was very worried about,
31:29because when we were at your bench,
31:30I was like, okay, that's element number one,
31:32two, three, four, five, six, seven, eight.
31:34I was like, A's you're going to get it done,
31:36B's are going to go together.
31:38You win.
31:48Next dish is yours, Jimmy.
31:52I am so happy with this dish, you know.
31:54I've cooked from the heart.
31:55Used these juices in ways that I would really love.
31:58So if I could get one of the top four dishes,
32:02it would mean the absolute world for me.
32:04I just hope the judges enjoy it as much as I do.
32:07What did you cook?
32:08Well, today I've got a scampi Asian salad.
32:11It's a sashimi of scampi,
32:14some crispy shard and pickles of cucumber.
32:17It's a cucumber and my version of my nam jim.
32:21It's made with the ginger pickling liquid.
32:23Lovely.
32:24We're going to dig in.
32:47Jimmy, I've got a lot riding on this one,
32:57because you used my pickling liquors.
32:59So I really wanted you to do them justice.
33:04And I think you've absolutely done that
33:08and done justice to your mum as well.
33:12You've treated the scampi so beautifully.
33:14There's still that rawness to them,
33:16so you've got that lovely creamy texture.
33:18And because it's intense in that way,
33:21it goes really well with the powerful nam jim.
33:24I think you've done an absolute ripper job.
33:28Jimmy, that is a plate full of just OMG, mate.
33:33I don't think you could have done
33:35Sophia's pickle liquor justice more if you try.
33:39The best thing about this dish
33:41is no matter what you try,
33:44scampi, the pickled cucumber,
33:46all the fried goodies,
33:48you just get this slight hum
33:50over the top of everything
33:52of the pickled ginger juice
33:54in this nam jim.
33:56I think it was really, really cleverly done,
33:59and you've executed to a teammate.
34:01Oh, my God.
34:03Mama Jimmy should be very, very proud.
34:05Oh, I'm so proud.
34:06Thank you, buddy.
34:12Thank you, buddy.
34:15Next up, Audra.
34:18So I made a cardamom and cinnamon cookie.
34:21I think you've done a fantastic job.
34:23The flavours are brilliant.
34:26They all go seamlessly together.
34:28It was super creamy as well.
34:30Amazing.
34:31Mr. Tin.
34:32Today, I've made you Thai green curry scampi.
34:36That's my favourite curry I've had so far
34:37in the MasterChef kitchen.
34:38Oh, wow.
34:39Like, I'm obsessed.
34:42Samira, please.
34:43Today, I made you guys chicken kapse
34:45with a mint and tomato chilli salsa.
34:51Samira, I love it.
34:54Your rice is tasty, it's perfumed,
34:56and it absorbs my orange lines,
35:00which is not easy.
35:02Your dish is next, Laura.
35:04I've made tortellini in brodo.
35:06The broth is deep.
35:07It's rich.
35:08It's just a really perfect dish
35:11to go with today's challenge.
35:15Let's taste your dish, Alana.
35:17I've done a burnt orange peel sorbet
35:19with a fennel, namalaka, and a white chocolate chard.
35:24It's fresh.
35:25It's colourful.
35:26It's just perfect.
35:28Thanks, Alana.
35:29Thanks, Alana.
35:31Next one, Ben.
35:36I'm really happy with how the dish looks.
35:39Hope it's going to taste just right.
35:44Have I balanced out the parmesan
35:46and the pancetta flavours?
35:47I think so, but there's only one moment to find out.
35:51If one thing's too strong,
35:53the whole dish is going to be a bit weird.
36:03Which fan favourite will lift the MasterChef trophy?
36:07Watch every mouth-watering episode on 10 Play.
36:11What is the name of your dish, please?
36:16So it's pan-roasted quail with cauliflower puree,
36:20cauliflower leaves,
36:22and a pancetta and quail jus.
36:26Okay, well, let's have a test.
36:28Ok, well.
36:29One minute next one.
36:32Started.
36:34Now.
36:35We're going outside.
36:39We're going outside.
36:41We're going outside.
36:44We're getting in and out.
36:45We're going inside now.
36:46We're getting back inside.
36:47We're falling outside.
36:49I absolutely love your dish.
37:03I think it is very well executed.
37:07The cauliflower, I could slip on it.
37:09It's just superb.
37:11Sauce, I can detect your wine.
37:14It's gentle, but there is a reason.
37:16It's pure.
37:18There's depth.
37:18So, what are you doing?
37:20Thank you very much.
37:21I love that you've used the leaves of the collie as well.
37:23I've also kept them really fresh and green and crunchy.
37:26It worked perfectly.
37:29Ben, that's just classic cooking done really, really well.
37:32Just the way that you really carefully cooked that quail,
37:35you kept it beautiful and pink.
37:37Spot on.
37:37I really loved it.
37:38Thanks so much.
37:38Righto, Rhiannon, let's go.
37:53I always walk up to the judges with apprehension because you just don't know.
37:57But I would love to be a contender for the top four spot, cook for immunity tomorrow, and do my Turkish auntie's proud today.
38:07Hey, guys.
38:08Oh, yeah.
38:09Let me at it.
38:09What did you do?
38:14I did a lamb gosame.
38:17Herb stalks, where are they?
38:19They're everywhere.
38:20They're in the mince.
38:22There's a pickle one.
38:24They're in the yoghurt.
38:26They're in the mince.
38:56Is it up there with one of the tastiest things we've had today?
39:07Definitely yes, yes, yes, yes, yes.
39:10Woo-hoo!
39:15It started with that pastry.
39:18You wanted so much to get it wafer thin.
39:21And that's exactly what you've done.
39:24And then you can see that it's just been stained by that beautiful, abundant lamb mince filling that you've got inside there.
39:32And I was like, oh, she's done my stems justice here, you know?
39:38But then the pickled stem was an absolute genius idea.
39:44So, yes, you have done the Turkish and very, very proud.
39:50Rhiannon, it's so lovely to see you overjoyed at this, like, thing that you've learnt from this community and be able to replicate it in here and share it with us.
39:58What I love is that you've packed so much in there and the pastry is still super crispy.
40:05Yeah, really delicious dish.
40:06Well done.
40:07Amazing.
40:08Yay!
40:13We'd love to taste your dish.
40:16Declan.
40:18I have made okamoniyaki with a dashi and coral trout.
40:23Can you just say it once more?
40:25Okamoniyaki?
40:26Okonomi...
40:27Okonomi-yaki.
40:28Okonomi-yaki.
40:28I think it was really ambitious, but I think the okamoniyaki alone, it's really salty and the dashi just feels a little bit off-whack, like it's very heavy on the fish.
40:41Dash, we'd like to taste your dish next.
40:43It's blue cheese and beetroot tart lip.
40:47The combination, I think it actually works quite well, but some of the parts here are, like, almost a centimetre thick.
40:53For something like this, you want something thin, crisp, but it's just going to disappear into your mouth, especially with that soft filling.
41:00Next up, it's Theo!
41:02I've made ginger pickle pork skews with dill pickle gel and brioche.
41:07Theo, I love the cook on the pork, but I thought the gel was a weird choice, texturally.
41:13I actually don't think your brioche were great, unfortunately.
41:15I think they're quite dense and a little bit dry.
41:18I think you can do better.
41:19Fair enough.
41:20The Team Herbstalks, Callum!
41:22In today's challenge, I've really tried my best to elevate Andy's Herbstalks, which otherwise might go in the bin, into a really bougie dish.
41:31And I just hope I've succeeded.
41:34Oh, I just got to...ooh, okay.
41:37That is green.
41:39That looks intense.
41:40So there's coriander parsley noodles, coriander chilli tamarind sauce, and then I've roasted the lobster in a coriander macrute lime compound butter.
42:00Whoa!
42:00I know!
42:01I love it!
42:26Yeah!
42:27you definitely have the nag for flavors I like your sauce is new to me I've got the concept of
42:41the saltiness the sweetness the tamarind everything is actually well balanced I think you know the
42:48brief I think it was very very delicious to the noodles it was so fragrant with the perfume of
42:55the herbs and you really managed to jam a lot of that flavor into the noodles and you've managed
43:01to keep them al dente which is amazing Callum in terms of using the herb stems so creative and so
43:07well executed in those noodles the flavor and the texture of those noodles like it is it is really
43:18really well done the lobster for me was perfectly cooked just set that little butter over the top
43:24was sensational thank you Andre we'd like to taste your dish next this dish is out of the wacky brain
43:41and it's probably something the judges have never seen it's nerve-wracking I just hope they like it
43:54so the dish is a tortellini with orange rind and parmesan with a consomme of the pancetta rind and
44:15quail finished it with a little bit of saffron thread and a little palms and run oil well you said it's a
44:23bit wacky let's see if it's delicious
44:53Andre this is a magical piece of yourself
45:10not only you've used the wines but you've used the three different wines which is not an easy
45:18combination your pasta impeccable the feeling is perfect your broth is well balanced it's well
45:29seasoned it's well cooked you make it look so beautiful it look like it's hazy and it's not
45:35man thank you so much cheers for me the thing where I know that your wacky brain worked was the saffron
45:45that really highlighted the orange in here and I was a little bit worried that there would be no real
45:51kind of ode to all of those three rinds in Jean Christophe's fridge the saffron was the master stroke
45:58mate I'm really proud of you Andre mate it is dishes like this that prove that you are back to win
46:06and you could bloody well do it thanks guys thank you cheers cheers cheers cheers our leftovers left you
46:26under the pump today but you're still knock this one out of the park guys it was really hard to choose
46:36just four winners but if I call your name step forward you're cooking in tomorrow's pressure test
46:45for immunity
46:47Andre
46:56that was a stroke of genius it was wacky but also wonderful well done
47:06you did those juices justice my friend the flavor it was bang on well done
47:22well as delicious as that full of guts deserve nothing but glory well done Ben
47:36we smashed that plate it was executed beautifully well done
47:47now we have unfinished business there's still a massive prize to give away all four of you deserve
47:59it but one of you did something ultra unique and technical and did it flawlessly so congratulations Andre
48:17well I can't believe it I'm bringing back a war chest to the family $5,000 LG voucher wife is going to be
48:33stoked the kids are going to be excited happy days Andre Jimmy Snaz and Ben tomorrow one of you will
48:41be walking out of here with immunity well I have to say three of them got my fridge
48:57tomorrow night please give it up for his pressure test already comes with a twist but I'm wearing white
49:22it's like a master class class but wait there's more this pressure test will have no recipe
49:31oh my god I'm spiraling out of control Curtis are any of them doing it the way that you do it
49:40no
49:52no
49:53no
49:53no
49:55no
49:57no
49:58no