MasterChef Australia Season 17 Episode 11
Masterchef Australia S17E11
Masterchef Australia S17E11 (14 May 2024)
#MasterchefAustralia
#PrimeUSTV
Masterchef Australia S17E11
Masterchef Australia S17E11 (14 May 2024)
#MasterchefAustralia
#PrimeUSTV
Category
😹
FunTranscript
00:00MUSIC
00:09Can't wait to see their little faces when they clock it.
00:12I know.
00:13It's hard not to clock.
00:14It's hard not to clock.
00:15It's hard not to clock.
00:20Sacre bleu!
00:21Sacre bleu!
00:23Sacre bleu!
00:25Perfect reaction.
00:27What's the plan?
00:28Is this French?
00:30Oh, it's French!
00:31All I say is French flags everywhere,
00:33four industrial kitchens.
00:35Oh, is it service challenge?
00:37I'm like, oh, they're throwing us in deep end again.
00:40Where's Jean-Christophe?
00:42Bonjour, everyone!
00:43Bonjour!
00:45Bonjour!
00:46Oh, good Lord, this is going to be spicy.
00:49Ooh la la, look at this!
00:54I can think of one person
00:56who would love all of this.
01:02Hmm.
01:03Perhaps a certain
01:04fantastic person.
01:07Accents spot on.
01:09In fact,
01:10I think it would be their dream
01:12to run a French service challenge.
01:17Give it up for the one, the only,
01:19John-Christophe not nearly!
01:21Yeah!
01:22Yes!
01:23Bonjour!
01:24How are you?
01:25In-be-lie-va-ble!
01:26My God, John-Christophe.
01:27We are another party!
01:28How are you?
01:29How are you?
01:30How are you?
01:31How are you?
01:32How are you?
01:33Unbelievable!
01:34How are you?
01:35How are you?
01:36How are you?
01:37How are you?
01:38How are you?
01:39How are you?
01:40How are you?
01:41How are you?
01:42Un-be-lie-va-ble!
01:43My God, John-Christophe.
01:44We are another party!
01:45How are you?
01:46We are another party!
01:47How are you?
01:48He's so excited.
01:49100% in his elements.
01:51Vive la France!
01:52Mademoiselle.
01:53Oh!
01:54Mademoiselle.
01:55Monsieur.
01:56How are you?
01:57How are you?
01:58How are you?
01:59How are you?
02:00How are you?
02:01How are you?
02:02How are you?
02:03How are you?
02:04How are you?
02:05How are you?
02:06How are you?
02:07If you haven't guessed it,
02:08John-Christophe is running the service today.
02:11Today is all about French cooking.
02:14I am going to be running the services of each kitchens
02:18alongside all of you.
02:20So, I am more than happy to share it with you
02:23and to see you to excel yourself.
02:26Don't forget guys,
02:27not only has John-Christophe had Michelin stars,
02:29he's been a teacher at his own cooking school for decades.
02:35So, apart from us,
02:37you'll also be serving 60 hard-working teachers.
02:42The backbone of the community.
02:44They're on their way.
02:46Oh, here we go.
02:47Let's get you into teams.
02:50It's a heavy one.
02:52I'm super excited to be cooking French.
02:54I've got restaurant experience
02:56and a lot of the basis of my education within cooking
02:58has been based on French techniques.
03:00Ever had mayonnaise?
03:01French.
03:02Ever had hollandaise?
03:03French.
03:04Ever had tomato sauce?
03:05French.
03:06Don't tell the Italians.
03:08Not André.
03:11Bem, you won an immunity yesterday.
03:14So, regardless of the outcome today, you're safe.
03:17Nice.
03:18Now, Jean-Christophe may have been taught classical French cuisine,
03:22but what he creates is French revolutionised.
03:27And today, we want to see you do both.
03:30So, each team needs to bring us two courses,
03:33a main and dessert.
03:35One course needs to be a French classic.
03:40The other needs to be French with a twist.
03:45It's up to you which course is which.
03:47This is what you're playing for.
03:49The two top teams of the day,
03:51they'll win immunity from Sunday's elimination.
03:53Ooh.
03:55Two top teams.
03:57Your mains, they're leaving the pass after two hours.
04:00Oh, wow.
04:01Desserts will follow 45 minutes after that.
04:04We all ready?
04:05Yeah.
04:06Yes.
04:07Jean-Christophe, are you ready?
04:08Je suis prêt.
04:09Oui, allons-y!
04:13What?
04:14What does that mean?
04:15I think that means yes.
04:16It's on time!
04:21All right, guys.
04:22All right, all right, all right.
04:23Team captain.
04:24All right, let's do this.
04:25There's a lot of pressure cooking a beautiful French classic dish
04:28with Jean-Christophe here.
04:29Let alone a second dish with a twist.
04:31We've really got to get our thinking caps on here
04:33and come up with something amazing.
04:34Thinking, like, why can't we do something seafoody?
04:36Yeah.
04:37Lobster.
04:38Lobsters.
04:39Do you want to go grab some lobster?
04:40Let's go.
04:41We think a classic for our main,
04:43which is what we're going to do.
04:44We're going to do.
04:45We're going to do.
04:46We're going to do something.
04:47Yeah.
04:48Yeah.
04:49Yeah.
04:50Yeah.
04:51Yeah.
04:52Yeah.
04:53Yeah.
04:54A classic for our main, beautiful seafood bisque.
04:57Yes, Jimmy!
04:58I love that.
04:59Are we going to make any pastries for dessert?
05:01Oh, what about, like, tarte tarte?
05:03Yeah.
05:04Classic.
05:05For dessert, we're going French with a twist.
05:07Apple tarte tarte.
05:08One of my favourite French classics.
05:10I'm thinking a little modern twist on the way we actually prepare it.
05:13Have the pastry like that.
05:15The apple in a really tight little swirl.
05:17Oh, beautiful.
05:18And going with some Australian native flavours.
05:20Do you think we could bring some finger lime in, like some...
05:23Oh, that would be really nice.
05:24Aussie native?
05:25Aussie native, yeah.
05:26Yeah.
05:29Well, this is a bit exciting.
05:31Oh, this is epic.
05:32French service challenge.
05:33The place looks incredible, doesn't it?
05:35Great ingredients.
05:37The restaurant is looking fantastic.
05:40And there's a fantastic mentor.
05:42Yeah.
05:43Yeah.
05:44The thing that I'm really excited about is this twist.
05:47You know, French technique is the basis of a lot of cooking out there.
05:51How do you get away from that and think of something that's going to blow our mind?
05:55I can't believe no one's done that before.
05:56Yeah.
05:57Yeah, yeah, yeah.
05:58I'm looking for a bit of a twist with the flavours.
06:00Two different cultures, like French beef.
06:02Yeah.
06:03Countries use the same French techniques.
06:05For sure.
06:06It's a Marche Ouboyer with spices, with different flavours and a different look.
06:11Yeah.
06:12So, I think we're going to find two great teams.
06:15Good enough as cooks and also very creative.
06:18You're running dessert on this side?
06:19Yes.
06:20What do you need right now?
06:21I need chicken.
06:22You need chicken?
06:23We'll call you WeChef, okay, Bo?
06:25I am team captain for Team Grey today.
06:28I'm feeling pretty good.
06:29I've got a great team.
06:30Happy with that consistency, Sneza?
06:32Hey, they're beautiful.
06:34Yeah.
06:35Chef has come up with a take on a tarte de tarte.
06:38Apple will be shaped like a rose.
06:39That will be the twist dish.
06:41Let's roll!
06:42And we'll be using some native ingredients to bring it all together.
06:45Ice cream is lemon myrtle, yeah?
06:47I think lemon myrtle would be really great.
06:48Yeah, I think it looks beautiful.
06:49And then Jamie, he's at the head of that main dish with a classic in cocavarn.
06:54So, chicken cooked in wine.
06:56So, slice around the bone.
06:57Yep.
06:58And then...
07:00Very fancy.
07:01Chef, how come you've been addicted to that, Chef?
07:04I haven't worked in kitchen, but at my work as a firefighter, like, leadership's a big thing.
07:09It's a rank structure, so I know how to work with people.
07:12You know, like a French brigade in the kitchen.
07:15See you all later.
07:16Bye, buddy.
07:17Since leaving MasterChef 13 years ago, I did write a book, so I had some fun with food.
07:25But I went into firefighting.
07:28I'm still a home cook.
07:30I didn't go into food.
07:32Oh, it's all good cooking.
07:33It's not bad, Sam, are we?
07:35Oh!
07:36Do you want to move that for me?
07:37Look at this.
07:38But what I love about food is the way it connects people.
07:41It's very special.
07:44I'm returning to MasterChef.
07:46I'm definitely the underdog.
07:48I'm up against people who work in food, but the thing I have up my sleeve is I can handle
07:53pressure.
07:54I'm bringing back the home cook factor, and I'm excited to try again to see what I can
08:00do in food.
08:01This will be the classic dish.
08:02Pronunciation.
08:03Cock-a-va.
08:04Yep.
08:05Yeah.
08:06Paris mash.
08:07Finishing sauce.
08:08So these will come out of the oven.
08:09They'll be done in the stock and the red wine.
08:11Reduce that.
08:12Set that as a little side.
08:13Okay.
08:14Why is he using duck?
08:16He's not.
08:17I'm just joking.
08:19I'm just joking.
08:21Oh, I love your stern eyes against the fire.
08:25My biggest concern today with the main is getting the sauce right.
08:29It usually takes a long time to extract heaps of flavour.
08:33We don't have that time, so we've got to come up with new ways to do that.
08:37Using the pressure cooker, reducing wine on the stove separately, and we'll see how
08:42we go.
08:43Can I get a hoorah?
08:44Hoorah?
08:45Raw.
08:48Slow and steady.
08:51Okay, guys.
08:52Almost 35 minutes have gone.
08:54Let's keep going, yeah?
08:55All right.
08:56In the past 13 years, I've worked with so many kitchens, organizing chefs, organizing events.
09:03I'm more than happy to guide this team, draw on everyone's strengths, and I want to guide
09:08this team to victory.
09:09For the main, we're going to do a take on a bouillabaisse.
09:13Bouillabaisse is a classic French seafood stew, but this broth, we're going to pimp it
09:18up with Indian spices, the South Indian Carolyn style.
09:23Sarah is the perfect person for this.
09:25She cooks largely French style, but with her Indian influence.
09:30Are you in your element?
09:32I am.
09:33Are you?
09:34I am.
09:35Declan, he is a legend when it comes to fish.
09:38Callum is helping to break down all that seafood.
09:41Good dessert for classic.
09:42We're going Paris breast, man.
09:43Darsh is going to stick to the traditional one of that.
09:46Darsh has done this before.
09:48He totally bedazzled JC.
09:51He's going to repeat that today.
09:53Darsh, Paris breast.
09:54Yeah.
09:55Remember the last time you did it for us?
09:57What did I say?
09:58One of the best you had outside of France.
09:59Exactly.
10:00Merci.
10:01Thank you, chef.
10:02Tough act to follow, but I know I can do it.
10:04I have to scale that up.
10:06The choux pastry needs to be done ASAP because, yeah, it's going to rise.
10:10That's the main event.
10:11Then move on to the creme pat.
10:13A Paris breast, technically, it's quite difficult.
10:16You need to nail that choux pastry and make sure that it rises so you've got enough of that
10:21space for the cream inside.
10:23The cream needs to be like a little bit light and airy, but enough of that like nutty flavour
10:27in there as well.
10:28You really got to balance out the sweet.
10:30You need enough of that crunch on the outside of the choux pastry.
10:33Alright, I'm going to get piping.
10:35Yep.
10:36Can I show you something quickly?
10:38Yes, chef.
10:39Pull up your piping bag.
10:4140%, 50% maximum.
10:44Not all of it.
10:45Use your thumb.
10:46I look over.
10:47I can see the brown team are literally doing the exact same thing.
10:51Parry breast.
10:52And then you're in control so you don't have to press too hard.
10:55And it looks like that's their classic as well.
10:57And I'm nervous now because that's a direct comparison.
11:01I'm carrying desserts by myself today so the pressure's on to deliver for my team.
11:06It's a lot.
11:07I can see the brown team are literally doing the exact same dessert for Parry breast.
11:20I'm carrying desserts by myself today so it's going to be a lot but I trust my process.
11:25I'm just going to focus on smashing out the best ones that I can.
11:26I just want to get these all piped out.
11:27Yeah.
11:28Cool.
11:29Cool.
11:30We're good?
11:31Nice block.
11:32You all right?
11:33It's fine.
11:34It's nothing.
11:35Thanks, Red.
11:36Je suis team captain.
11:37I am the team captain today.
11:38I think it's just because I can speak French to be honest so, yeah.
11:43I think it's just because I can speak French to be honest so, yeah.
11:48Um, that's fine.
11:49I'm not sure.
11:50I can't do that.
11:51I can't do it.
11:52I can't do it.
11:53I can't do it.
11:54I can't do it.
11:55I can't do it.
11:56be honest so yeah um i've lived in france for three years um i have a french fiance this is
12:02up right up my alley so yeah i really love the culture i mean wine cheese pastries absolutely
12:09we're hitting the brief today because one is traditional paris brest who doesn't love it and
12:13then we've got a beef on croute and we're going to do a bit of a riff on that beef on croute is
12:17pretty much a beef wellington fillet of beef duck cell which is like a mushroom reduction
12:23pastry that encases that i've got ben working on the beef andre working on the mushroom duck cell
12:30oh look at those mushrooms they look beautiful myself working on the pastry because we need to
12:35make sure that gets in the oven at the right time with the beef hello chef bonjour
12:42who's the head chef by the way so duxel beef fillet beef on cool chef
12:52we're on it on it can be a lot of you on our the paris brest lava completely more
12:58traditionnel ici le plat là c'est un peu différent le buffon croute is the classic with the twist yes
13:06correct is the twist so the twist is a black garlic puree and do you think that's strong enough to make
13:11a twist if i was you i will be having a little meeting quickly i really love the flavor of black
13:21incredibly pungent sort of umami flavor i'm backing us it's going to be a dollop on the side it's not
13:27a dramatic twist but i think it's enough to make it not a traditional dish it's going to be completely
13:32different i think you're going to kill it like to be honest i really i really believe that we want your
13:35french feast leaving the past in one hour one hour look at that this is impurities always skim i guess
13:49we like a container keep skimming skimming skimming for the green team we have alana as our team captain
13:55i'm making braised fennel we have seafood bisque and we have a tartar top with a little twist to it
14:01is there is some kind of alcohol with your braising situation over there so we're going to have
14:06you think that's the best alcohol for that have you been to the pantry yes we had quite a look a lot
14:12monsieur jimmy s'il vous plaît venez venez now imagine your fennel mm with that amramats
14:20have a smell of that that's that anise we we're going to change the per night because it's really nice
14:29initially we were trying with the sav blanc because we wanted something dry but this makes absolute
14:35sense the perna has a lot of that fragrance of aniseed and i think it's going to work perfectly in
14:39this here he is i miss you i miss you talk to us what are the menus like the classics are very classic
14:48so that's good the gray cocovain wow you normally marinate the bird overnight on mass they're going to
14:55struggle to build flavor twists with the great team they went for the tartar they're using an apple
15:01and roll it up like roses and there is a competition with the green team there's the tartar
15:07again same techniques ice cream finger line do you think it's good as a twist tart it's on with a
15:13flavored ice cream and some finger i don't know it doesn't scream twist it's more of a whisper your
15:19butter pouch is ready oh if it's ready just turn it off jimmy okay the green team main course classic
15:24is a bisque i think they got the best fish out of the pantry the crawfish they got lobsters the
15:30nobility of the sea bloody expensive blue team main course a bouillabaisse with a twist with a
15:38caroline style which is south indian karellan i'll guess sarah is doing the karellan bouillabaisse
15:44she is indeed i feel like that's a great twitch yeah all right a bit of tamarind yum the blue team the
15:51dessert a paris breast that's the classic if you move to the next team and guess what paris breast ah
15:59it's going to be the battle of the paris breast do you have any more mustard let's get a lick of
16:02mustard on this guy brown brown black garlic twist in the main course buffoon croûte oh are you
16:08joking that is nuts to do that in that amount of time that's a good point you have to do pastry you
16:15have to caramelize the beef make a duxelles and then cool the beef down enough to wrap the pastry
16:21around it usually you freeze it a little bit to keep it in shape before you wrap it on the face
16:25not a two-hour challenge if they take it out and it's not done well right they don't have any backup
16:31oh to the edges up here look at that beautiful beautiful ready all right let's go we are absolutely
16:38pushing the limits here with this dish they're rolling yep they're rolling cut that reuse the
16:44duxelles i've got to make three of these the beef needs to be cooked perfectly and then time to rest
16:48so yeah i'm a bit worried uh egg loss we have time we have time 50 minutes to go and i'm stressed out
16:56these need to go in the oven now benny give it a bit of a cool down yep right so where's the tray
17:02give it a tray give it a tray give it a tray put it in plastic and then real tight wrap right you want
17:08to have a drink thank you last chiller right next log we need that for the shootout this is crazy
17:27benny all right 10 minutes first one goes to the oven we need some uh temperature probes please
17:31do this because we've got 10 minutes wrap it in plastic and then give it a real tight wrap we've
17:36got to put up 20 mains and 20 desserts we're doing a classic beef on crout with a twist two hours is not
17:42a lot of time to pull this off benny you got the probe mate hey let's go back to back to back it's
17:48probably nine or ten out of ten on difficulty but high risk high reward turn it don't drop it all three
17:56beef on crew will be put in at different times on different shelves in the oven it's all about
18:00temperatures and gauging and balance this is really starting to freak me out
18:14two hours you know why because of him probably look at him around next one next one next one yeah
18:20how long you need to take in the oven you got one in there 35 minutes 35 minutes resting time
18:27so there's obviously a massive question mark on whether the buffon crew will be ready in time
18:33correct yeah and then i've also got a question mark do you guys actually think that your twist is enough
18:40yes 100 percent black garlic puree and the jus with the quail it's quite different to the normal sauce the
18:46black garlic is is your point of difference and if it turns out to be too overpowering you almost
18:53can't not use it good luck let's go let's go last one last one yeah cool i mean we've got to back
19:01ourselves with the black garlic it needs to be powerful but not overpowering the cook on the beef
19:06needs to be perfect that's that's the main part now second welly in that 16 packs worth of service
19:12last one comes in here beautiful attention attention mes amis 45 minutes left 45 minutes to go guys we
19:21need to hurry up because the change in color yep broth okay yeah okay cool 45 minutes to go and i'm
19:28focusing on this beautiful broth or the base of our bouillabaisse with a bit of an indian twist i'll pop
19:34that there oh oh sorry sorry don't waste it carolyn cuisine is delicate south indian flavors not too
19:43overpowering but tasting my broth i think there's a very fine line where it goes too far down that indian
19:50path or too far down that french path so i'm adjusting as i go till we get to that final finished product
19:57you know you don't want to overpower the seafood that's why i went with carola style because it's a
20:02lot lighter and we've decided to sous vide the prawns and fish oh smells zesty zesty adding a lot of
20:09flavor of our fish stock there's a lot of effort going into this main dish i've got the whole team
20:15with me basically is it two prawns per plate or three sorry i only did 42. two two prawns three mussels
20:21okay dash is alone on the dessert how are they going bro good man that's right on the edge that one
20:28yeah that's how i lived my life sacre bleu you have 30 minutes to go sorry be careful for our main we're
20:38going classic french with a seafood bisque and some beautiful bread with tarragon butter re what are you
20:44working on at the moment i'm putting some some saffron excellent i have a little taste test of our
20:49seafood bisque definitely need salt definitely need to reduce it a bit more i'm team captain but there's
20:54only five of us so i have to also get in there and work hard i'm just rolling apples i've got 20
21:01apples that i've got to roll and we're going to pop them in here and they're just going to be these
21:04beautiful little apple tartatans once i've sheeted all my apples and rolled them into the beautiful
21:10little coils i then add the caramel into the mold a little bit of the finger lime for our twist the apple
21:17on top but i look around someone else is doing a tartatans as well really got hustle now upper gear
21:27i look at the strength of the other team it's going to come down to the little details of who does it
21:35better what happened to this caramel i'm feeling a lot of pressure this dessert is on me today yeah
21:43go a bit smaller okay apple tartatans twist i've got my pastry in the oven team is working on lemon
21:49myrtle ice cream but i really need my apples in the oven as soon as possible okay put a lemon
21:55myrtle in straight away i'll have to go get some from the garden oh hi everyone just got to get some
22:02lemon myrtle so i'm running with scissors you guys are all teachers i used to be a cooking teacher in
22:09ballarat it's lovely to meet you all i love that we get to serve teachers today we'll see you in there
22:15i know how hard teachers work they definitely deserve a good feed from us listen up your main courses
22:20need to go out in 10 minutes let's go guys come on great team let's push back back back back back back
22:2910 minutes till service chicken comes out for our main cockle barn it's looking nice yeah yeah maddie
22:36i'm going to get this out i'm going to get some sauce producing to finish the sauce we're really
22:41cutting it fine are we going to be good hey yeah you think so oh la la oh la la the teachers are arriving
22:58when the teachers eat our main today i really want them to feel comforted to feel at home
23:04our sauce needs to be really tasty really valvety
23:15matt have you test this no i haven't yet test it you're about to read you something what do you
23:21think yeah it's a bit salty yeah yeah yep salty you won't be able to eat it trying to reduce something
23:28that's already salty is just going to make it even more salty this could be a disaster
23:42how is it going to reduce that you won't be able to eat it less than 10 minutes till service for our
23:48main cockle barn we need to reduce this stock to make the sauce but it's actually quite salty
23:56this is a panic point right now so we'll do a root matt we're going to do a root and we'll
24:01thicken a little bit like that exactly yep talk talk talk all this we're going to go flour yeah yeah
24:07five minutes till service we're going to make a root kind of like a gravy and we'll thicken the sauce
24:13without reducing it and making it even more salty we really need to work on this sauce to get that out
24:18a bit more a bit more but everything else is good to go all right that one looks epic watch watch
24:24watch your backs that looks that looks we just pulled out our second on crew i want to do minimal
24:29touching as possible and slice for the service on the plate no no mucking around with this pastry
24:33it's very sensitive and very delicate that theo's made have you watched the tour de France before
24:38yes yeah it's this point though yeah yeah you need to be on the front yeah sure start clearing up
24:42please we're going to stop the service in one minute all right let's go on the pass please
24:46for the pass all right guys we got to move oh moment of truth we're about to cut in last minute
24:58and this is it yeah we're happy yeah very happy we're only happy no we're happy at the end of this
25:05we're happy regardless we're happy regardless the service starts in this
25:11let's go don't bring it over mate let's get that fish out jigs yeah seven six six five four three
25:19two one the service demarres
25:26good job team let's take your time get a nice and pretty remember the judges they want two best teams of
25:34the full i want fish at the bottom yeah prawns on top we've got mussels next yeah with the fish over
25:41that side we're cleaning up our main carolyn style bouillabaisse and i feel a sense of pride all the
25:48blood and sweat that's going into this dish is to feed these beautiful people we want to bedazzle them
25:54the fish is moist and those prawns succulent and those muscles fancy i think a little bit more
26:01you reckon yeah service please okay next door i just hope sarah's seafood broth
26:07with indian spices as an overpowered french flavors
26:19oh hello thank you so this is the blue team's bouillabaisse with the kerala indian twist southern indian
26:30that smells phenomenal i am hoping it tastes as good as it smells and looks
26:49it tastes as good wow wow that is good
26:59this is great it's really good flavor wise it is so sarah it's not funny this is so elegantly done and i
27:06think it's the perfect twist but not overdone you can still definitely taste the essence of french
27:13technique in here that broth it's just so well balanced and a real light touch with the spice
27:19work i love this dish my seafood is cooked perfectly you get those creeping flavors of the spices almost
27:29as the broth hits the back of your palate and then it kind of teases you as it goes along and there's this
27:34lovely warm tingle if you're at school you're picking teams sarah would be the first person
27:39you picked if she's fully backed it up all right guys looking beautiful let's keep this going all right
27:45team where are we at you good with sauce matt yeah good with sauce plating the mains we've got jamie
27:51running the pass yeah like that underneath our cock of arm we have paris mash this silky creamy sponge
27:58it just soaks up that really intense flavor sauce is coming matt sweating his ass off finishing the sauce
28:06so far this looks superb thank you chef all right so if the sauce can back up all this work on your
28:13plate with this wonderful potato that actually looks good matt might have pulled this off
28:20great work guys like seriously clean around the edge of the plates oh yep service
28:29ah here we go thank you
28:34i actually think it looks it looks great so what we have here is
28:39gray team and it's coconut paris mash and baby onions so this is a classic french dish oh i'm so
28:47interested in that sauce yeah that's what i want to try yeah it's going to come down to that isn't it
29:03so the big question was did they manage to get enough flavor and body into that sauce
29:18and they did massively it's a really beautifully balanced sauce the chicken's beautiful and tender
29:28i cannot stop eating this potato and the paris mash is so luscious so buttery this was a risky dish
29:36the sauce if we marinated overnight sure it could probably get five percent better but in terms of
29:42two hours to prep this thing i'm super proud of it it's kind of got me questioning everything about
29:47cocavont like maybe you can make a really great one in a couple of hours what a little naysayer we
29:53were i'm gonna give it a little salt i'm really happy with our buffon crew the cook is perfect
30:00i just hope the black garlic puree twist is enough how big is this well you've got 20 portions
30:07yep put it on the side of the plate and people can play with it if they like it a lot they can put more on
30:11their beef we have also saltbush salt on top and then just around normally there's a heavy stock
30:17sauce with this but the quail jus is quite light and hopefully this all comes together because
30:25to get this done in two hours this is unbelievable service please four plates
30:29pretty damn impressive yeah i feel like i'm gonna have to eat every one of my words looking at that
30:42dang brand team's main is beef from crude with black garlic puree the meat on that is cooked perfectly
30:50but i'm scared of this black garlic paste on the side yep let's go guys we got this
31:07which fan favorite will lift the masterchef trophy watch every mouth-watering episode on 10 play
31:21i'm satisfied with your beef yeah all of them uh 99 i was going to say one of them is a little
31:28bit different ma the texture of the meat yes i scored that straight away i'm not going to say nothing
31:32thank you thank you so brown team's buffon crude i'm scared of this black garlic paste on the side
31:38oh my gosh my mate is so juicy same
31:55the pastry it's cooked through the meat is juicy the mushrooms are the right thickness
32:10i don't think it's balanced it's incredibly salty
32:14i think this is what happens when three different cooks do elements ben did the beef caramelized it
32:20seasoned it up beautifully andre did the duck cell seasoned beautifully the jus seasoned perfectly it
32:27just takes it one step too far the garlic paste that is way too apparent it's the only element that
32:33takes it into the twist and it hasn't worked i'm worried for them yeah this is a beauty theo look at this guy look at this guy
32:40look at this guy man there we go more help than you ever need
32:44okay someone follow with the fennel
32:45on roots please plating up our seafood bisque there's two things i think that could really help
32:52set the green team apart the first one is having that beautiful bread with butter the
32:58second is the theme of the braised fennel in the main and then bringing it in with anise myrtle
33:05ice cream in the dessert that could be what sets us in the top two teams do you want a fennel allana
33:11yeah you can do the big fennel the aniseed flavor which is the flavor you get from fennel
33:17and also the anise myrtle some people either love it or hate it it's like a coriander debate
33:22i mean i love it do the judges well we're about to find out yep service thank you that's the last book
33:41thanks oh that's classic
33:46green team is hitting us with a seafood bisque with a crunchy roll served with tarragon butter
33:52and braised fennel i'm getting that saffron yeah saffron white wine it's all there
33:59let's go come on i'm gonna go in for a roll first
34:11oh that's good
34:22i think the thing about a beast it's immediate whether you love it or you don't like it
34:36and it was just immediately love for me beautifully cooked lobster and then to top it off we had these
34:43nice little balls of unbelievable bread to dunk in the luxurious broth i feel like the energy that was in
34:50the kitchen for the green team has really translated into conciseness and clarity i could sit there and
34:57close my eyes and have one of those like ratatouille moments where i'm like i'm in a restaurant who's
35:03having fun chefs yes loving it out nearly the final four sick i might start piping a few yeah i'm gonna
35:11say three of those mains were like a plus plus plus plus plus plus yeah a lot is gonna come down to what we
35:18have in the survey oh my god have a look at those have a look oh my god beautiful
35:26the tartatans have come out of the oven absolutely perfect hopefully they taste good
35:34fingers crossed we haven't cut into one yet so
35:38yeah i don't like how they're coming out you know i want to do the flip do you think so yep yeah
35:43try here for this is it it's a deconstructed tartative everything's happening there's so many elements the
35:50pastry is ready and lemon murder ice cream these apples are certainly looking dark i just hope the
35:58flavor is beautiful and well balanced
36:08yeah perfect yeah see and that's a dark one too so yeah i don't think the like the dark dark stuff
36:14as long as it's not burning that's good fun ah stick oh look at it pulling down our dessert a little
36:26fun new take on a tartar tongue we want that fennel flavor from the main through the ice cream so anise
36:34myrtle a little native australian twist it's got more of that like strong licorice flavor
36:40unbelievable hopefully this will add like a little bit of je ne sais quoi to the dish
36:50oh wow wow this is green teams apple tartartan anise myrtle ice cream finger lime apple cam
37:03it's glistening everything is glistening yeah eat me
37:09that ice cream is so refreshing refreshing and it balances everything out this is what i'm talking
37:30about with a twist on a french classic they've laid that apple out so fine it's not just apple and
37:39caramel sauce you've got the finger lime pops and you've got the anise seed in that ice cream
37:44the throwback to the braised fennel and those anise type herbs in their fist that's really classy
37:52tough act to follow for the grey team we know that they've got a similar dessert
37:55dessert absolutely snaz can you dust this one yes chef thank you the adrenaline is high everybody's
38:00getting ready matt is piping that little bit of cream so the pastry doesn't move rose goes on top
38:05the cornelling of ice cream and beautiful lemon myrtle icing sugar snaz it looks beautiful it's madhouse
38:11service service oh okay oh wow the grey team's dessert apple tart apple rose and lemon myrtle ice cream
38:28similar technique but it's definitely darker this one yeah everything looks really really good yeah
38:35but it'll be interesting to compare the flavor profile with the green team's lighter looking caramel yeah
38:41the apple's very tender in the middle
38:50whoa guys ice cream in a good way
38:56i'm not sure depends if you like lemon myrtle or not yeah exactly
39:04it's pretty intensely caramelized the color is super dark i think they've taken it too far
39:26the flavor's very intense and then you go to the ice cream for respite it's got a beautiful texture
39:32and as much as i love the lemon myrtle i think they've hit a little bit too hard on it
39:37sort of has to come through as a whisper not this really intense
39:41soapy punch some amazing textures particularly with that pastry it's so flaky though i just kind
39:49of you know it's crumbling like snow i feel very jean christophe right now i must say
39:53they're both classics with a twist similar looking desserts but very different flavor profiles
39:59yeah i wonder how we're gonna go comparing the parry breast it's gonna be tricky oh my gosh
40:07dipinda and i need to make 20 parry breasts really want our shoe to be nice and dry and crunchy and we
40:16also want our musseline inside to be hazelnut forward it tastes delicious i'm very happy so my musseline is
40:28ready to go it's really light it's really lush and you can really taste the hazelnuts we're ready to start plating
40:35you're doing a parry breast and guess what oh dash is doing a parry breast yeah oh yeah did you know that
40:47because he did a really good one last season huh could he not make anything else like we do not need
40:54that kind of competition today is it crunchy enough for you no no no if this is soft and this is too wet
41:02yeah you're out we pop the shoe pastry back in the oven we need to bring perfection on a plate
41:10oh they're doing a parry breast as well oh may the best parry breast win hopefully ours
41:17oh that looks beautiful oh genius oh my gosh so the blue team
41:37they are also making a parry breast we need to bring perfection on a plate the shoe pastry
41:44it's out of the oven and it's the right amount of crisp it needs to sit up high and that lid is
41:49sitting on top of the musseline this is not a soggy competition i'm doing the praline on the bottom
41:58i did the praline again the competitive nature in me is hoping that dipina and i have done the better
42:07put it up a parry breast sorry dash yeah that's good service please
42:26wow
42:33wow okay so this is brown team dessert and it's parry breast with praline
42:42okay i'll see you in a bit look at the piping on the side
42:46mate wait till you hit the shoe pastry listen to it wow
43:03that no that's hippie i think this is one of the better parry breasts i've had
43:10same ever same that no joke all at the hands of ruined pinda
43:17from the shoe to the almonds to the hazelnuts to the cream delicious you know you could pick that
43:24whole thing up and it was light as a feather yeah i'm having one of those i love you guys moments
43:32i love you guys i love you guys
43:36we're almost done guys last ones very proud of you all good job mate
43:43good job mate
43:45i've made the parry breast before in the kitchen i've made the parry breast before in the kitchen
43:53that was one parry breast let's do 20.
43:57killed it killed it killed it i made sure it was like a real rich mousseline
44:05hopefully it pays off
44:07good job
44:08thank you how good is this another parry breast this is blue team's version made by dash
44:20wow this is almost identical to the one we've just eaten
44:23question is will we fall in love with the parry breast again
44:27oh a lot of filling a lot of filling they've taken those nuts right
44:36toasty which i love
44:48the shoe pastry is fantastic i really love the cook on it those nuts have been taken right to the edge
44:55yeah and the filling is so yum although it does feel heavier than the brown team's version
45:03a bit more on the rich side of what we're used to i really love how far he took those hazelnuts
45:08rich dark brown and i think it needed to be because it is quite heavy both great classic
45:15desserts but now we have to weigh up both dishes from each team our job ain't easy after that
45:25i think i can sum up today's service in one word fantastic very much indeed
45:35today for me it was like bing bang boom a pleasure working with all of you and i loved it thank you
45:45there were so many standout dishes but we had to take your entire menu into consideration
45:51only two teams can walk out of here with immunity first team to secure the win
46:01green tea
46:07that bisque it had us grinning from ear to ear and the bread that was dunkable and delicious not only that
46:14ta-ta-ta-ta that was a bloody tasty twist well done
46:22one more spot up on the gantry left guys
46:31blue team
46:36excellent choice on that twist is your main the spice work was masterful and that dessert it was just
46:43flat out yum so well done blue team
46:50now there's one more dish we need to give props to
46:55depinda rue that paris breast it was so so stunning
47:02green team blue team you're all immune from sunday's elimination ben because you won immunity the
47:14other day so are you everyone else i'm afraid you could be going home so rest up and get ready to cook
47:21your hearts out
47:30sunday night on masterchef australia we want flair we want tableside theater it'll take absolute showstoppers
47:41to save them from a limited
47:43to save them from a limited
47:43to save them from a limited