1 00:00:18,640 --> 00:00:22,280 LAURA: Ooh, it's so dark. DEPINDER: Wow! 2 00:00:22,280 --> 00:00:24,400 Oh, guys. CALLUM: What's going on here? 3 00:00:24,400 --> 00:00:25,680 BEN: Wow. What is that? 4 00:00:25,680 --> 00:00:28,560 It is like walking into an enchanted forest. 5 00:00:28,560 --> 00:00:32,600 There's little trees and shrubbery and there's moss all over the floor. 6 00:00:32,600 --> 00:00:36,080 Whoa! This is wild! BEN: What is this? Holy crap, this is beautiful. 7 00:00:36,080 --> 00:00:37,840 Look at... Callum, it's a fish. God, it's a fish. 8 00:00:37,840 --> 00:00:39,520 It's a fish eating a Cornetto. JAMIE: Far out. 9 00:00:39,520 --> 00:00:41,440 (BOTH LAUGH) 10 00:00:41,440 --> 00:00:44,080 And it looks like there's edible things 11 00:00:44,080 --> 00:00:46,120 perched from a fish's mouth, 12 00:00:46,120 --> 00:00:47,320 hanging from the tree... 13 00:00:47,320 --> 00:00:50,040 What is that? BEN: I don't know, but it looks delicious. 14 00:00:50,040 --> 00:00:51,400 ..sitting on the rocks. 15 00:00:51,400 --> 00:00:53,440 They can't be edible. Surely not. 16 00:00:53,440 --> 00:00:56,080 This is, like, unbelievable. 17 00:00:56,080 --> 00:00:57,400 Oh, my God. 18 00:00:57,400 --> 00:00:58,680 Oh, my goodness. What the hell is that? 19 00:00:58,680 --> 00:01:00,360 So beautiful. 20 00:01:00,360 --> 00:01:02,520 Oop, here they are. 21 00:01:02,520 --> 00:01:05,080 What about this? Huh? Mm. 22 00:01:05,080 --> 00:01:07,040 Amazing. Impressive. 23 00:01:07,040 --> 00:01:08,440 Morning, all. 24 00:01:08,440 --> 00:01:09,480 ALL: Morning. 25 00:01:09,480 --> 00:01:12,840 The kitchen is looking a little wild today. 26 00:01:12,840 --> 00:01:16,640 We are definitely stepping into the great unknown 27 00:01:16,640 --> 00:01:18,480 for this elimination. 28 00:01:18,480 --> 00:01:23,040 These beautiful bites were made by a Kiwi legend. 29 00:01:23,040 --> 00:01:24,760 Oh! 30 00:01:24,760 --> 00:01:28,920 He made the Top 100 Chefs list this year. 31 00:01:30,200 --> 00:01:33,000 His ethos around New Zealand ingredients 32 00:01:33,000 --> 00:01:35,480 has earned his restaurant three-hat status. 33 00:01:37,160 --> 00:01:43,120 It was awarded the Best Dining Experience in 2024, 34 00:01:43,120 --> 00:01:47,240 and the third best restaurant in the world by Food and Wine. 35 00:01:47,240 --> 00:01:49,400 Oh, my God. Holy shit. 36 00:01:49,400 --> 00:01:50,800 But that ain't it. 37 00:01:50,800 --> 00:01:52,440 This is insane. 38 00:01:52,440 --> 00:01:58,360 It made the San Pellegrino World's 50 Best Restaurants list this year. 39 00:01:58,360 --> 00:02:00,200 I just got goose bumps. 40 00:02:00,200 --> 00:02:05,400 Please welcome the mad genius of the South Island, 41 00:02:05,400 --> 00:02:10,480 executive chef of Queenstown's Amisfield, 42 00:02:10,480 --> 00:02:12,360 Vaughan Mabee! 43 00:02:12,360 --> 00:02:14,880 (CHEERING AND APPLAUSE) 44 00:02:19,240 --> 00:02:21,120 Whoo! 45 00:02:21,120 --> 00:02:23,360 Vaughan Mabee from New Zealand. 46 00:02:23,360 --> 00:02:26,600 His food is some of the best in the world. 47 00:02:26,600 --> 00:02:27,920 To see him in the flesh, 48 00:02:27,920 --> 00:02:30,080 he's a little scary walking into the kitchen. 49 00:02:32,520 --> 00:02:33,720 What's happening, guys? 50 00:02:33,720 --> 00:02:36,640 JAMIE: Homie walked in like a boss. 51 00:02:36,640 --> 00:02:38,160 Mohawk, just chillin'. 52 00:02:38,160 --> 00:02:41,920 "What's up? Kia-ora." How good. 53 00:02:41,920 --> 00:02:44,040 Chef. Chef Vaughan, how are you? 54 00:02:46,920 --> 00:02:49,760 SOFIA: Vaughan, welcome to the MasterChef kitchen. 55 00:02:49,760 --> 00:02:51,200 Thank you for having me. 56 00:02:51,200 --> 00:02:54,440 Your approach to food really pushes boundaries. 57 00:02:54,440 --> 00:02:56,240 What's your ethos with cooking? 58 00:02:56,240 --> 00:02:58,720 Our restaurant, Amisfield, it's on an island. 59 00:02:58,720 --> 00:03:01,440 Our ethos is just using what's around us. 60 00:03:01,440 --> 00:03:05,440 I'm motivated in telling a true story of our land, 61 00:03:05,440 --> 00:03:06,800 you know, Aotearoa, 62 00:03:06,800 --> 00:03:10,680 and its cuisine in a different light to the world. 63 00:03:10,680 --> 00:03:13,120 Vaughan's restaurant is famous for its tasting menu 64 00:03:13,120 --> 00:03:16,240 of sensational snacks and one-bite wonders. 65 00:03:17,520 --> 00:03:19,360 Up here are eight of his favourites. 66 00:03:19,360 --> 00:03:20,880 These are all loaded 67 00:03:20,880 --> 00:03:23,440 with world-class New Zealand ingredients, 68 00:03:23,440 --> 00:03:25,400 flavours and technique 69 00:03:25,400 --> 00:03:28,080 that you cannot experience anywhere else. 70 00:03:29,120 --> 00:03:31,920 And, lucky you, you get to taste them... 71 00:03:31,920 --> 00:03:34,160 Yes! ..right here, right now! Yes! 72 00:03:34,160 --> 00:03:36,160 Oh... 73 00:03:36,160 --> 00:03:38,320 That's an excellent start to the mission. 74 00:03:38,320 --> 00:03:39,640 This is sick. 75 00:03:39,640 --> 00:03:40,920 VAUGHAN: First up, Laura. 76 00:03:40,920 --> 00:03:44,120 It kind of feels like I'm having snacks for free 77 00:03:44,120 --> 00:03:46,360 and it's an absolute vibe. 78 00:03:46,360 --> 00:03:48,000 Like, this is some of the best food in the world 79 00:03:48,000 --> 00:03:50,640 and we get to have it in this kitchen. 80 00:03:50,640 --> 00:03:52,000 This one is kind of 81 00:03:52,000 --> 00:03:55,200 one of the most nostalgic flavours of New Zealand. 82 00:03:55,200 --> 00:03:57,840 Growing up in New Zealand, we make whitebait fritters. 83 00:03:57,840 --> 00:04:02,040 Inside is actually a aerated whitebait mousse 84 00:04:02,040 --> 00:04:05,680 and it's encaptured inside the fritter around it. 85 00:04:05,680 --> 00:04:06,960 That is so good. Oh, my God. 86 00:04:06,960 --> 00:04:09,600 The weird and wacky ideas that he's come up with as dishes 87 00:04:09,600 --> 00:04:11,240 is so inspiring. 88 00:04:11,240 --> 00:04:13,480 This is what we call the duck foot. 89 00:04:13,480 --> 00:04:15,360 I mean, there's duck feet, 90 00:04:15,360 --> 00:04:17,640 like, literally duck feet as a snack. 91 00:04:17,640 --> 00:04:20,520 We cook it in its own consomme 92 00:04:20,520 --> 00:04:23,440 and the claws are made out of black truffle. 93 00:04:23,440 --> 00:04:24,640 That is so cool. 94 00:04:25,760 --> 00:04:27,640 There is fish heads that have got 95 00:04:27,640 --> 00:04:30,240 almost Cornetto-like ice-creams hanging out of them. 96 00:04:30,240 --> 00:04:32,400 I want to get into his brain and be like, 97 00:04:32,400 --> 00:04:34,160 how the hell did you come up with this kind of stuff? 98 00:04:34,160 --> 00:04:36,600 This is the New Zealand native greenbone. 99 00:04:36,600 --> 00:04:39,920 Inside there is like a little aerated horseradish ice-cream. 100 00:04:39,920 --> 00:04:42,320 BEN: The cone might be a tiny little thing, but... 101 00:04:42,320 --> 00:04:43,600 Wow. 102 00:04:43,600 --> 00:04:45,200 ..as soon as I break that cone, 103 00:04:45,200 --> 00:04:47,120 my mouth just fills with all this flavour. 104 00:04:47,120 --> 00:04:49,280 It's so sour and so bright. 105 00:04:49,280 --> 00:04:50,640 It was amazing. 106 00:04:50,640 --> 00:04:53,160 It's like the ultimate palate-awakener. 107 00:04:53,160 --> 00:04:57,240 This is the wing of the titi, also known as the muttonbird. 108 00:04:57,240 --> 00:04:59,800 I think the thing with all of these dishes 109 00:04:59,800 --> 00:05:01,880 is that they look really simple, 110 00:05:01,880 --> 00:05:03,920 but so much thought and attention 111 00:05:03,920 --> 00:05:06,320 has been given to how to pack all that flavour in. 112 00:05:06,320 --> 00:05:07,560 It's quite amazing how much flavour 113 00:05:07,560 --> 00:05:09,240 you can pack into such a small amount of food, 114 00:05:09,240 --> 00:05:11,120 and to have those classic Kiwi flavours 115 00:05:11,120 --> 00:05:13,880 makes them even more special, I think. Awesome, mate. 116 00:05:13,880 --> 00:05:16,080 I think it's spectacular, and if we're gonna have to do this 117 00:05:16,080 --> 00:05:18,000 in the challenge, it's going to be a bit of a worry. 118 00:05:18,000 --> 00:05:20,160 Now, this is the same bird Ben just tasted. 119 00:05:20,160 --> 00:05:22,160 This is the titi. This is the heart. 120 00:05:22,160 --> 00:05:25,120 So the heart, you know, it's the purest part of any animal, 121 00:05:25,120 --> 00:05:28,600 so we glaze it with a wild birch syrup, 122 00:05:28,600 --> 00:05:30,480 the sap we take out of the trees. 123 00:05:30,480 --> 00:05:32,640 So, sweet, salty and fatty. 124 00:05:32,640 --> 00:05:34,640 You're just going to eat it like it's a lollipop. 125 00:05:34,640 --> 00:05:36,480 Best lollipop ever. 126 00:05:36,480 --> 00:05:40,240 DEPINDER: Oh, yum. That looks amazing. 127 00:05:40,240 --> 00:05:42,120 I reckon Depinder has chosen 128 00:05:42,120 --> 00:05:43,960 the worst mystery box to win yesterday 129 00:05:43,960 --> 00:05:46,720 because this is very cool right now, getting to try all these dishes. 130 00:05:46,720 --> 00:05:51,320 So this is the New Zealand paua. It's an endemic black abalone. 131 00:05:51,320 --> 00:05:54,320 Both of these bites I've been lucky enough to try... 132 00:05:54,320 --> 00:05:55,680 Wow. 133 00:05:55,680 --> 00:05:56,880 ..it's like that Willy Wonka thing 134 00:05:56,880 --> 00:05:58,640 where you cram a three-course meal into a tablet. 135 00:05:58,640 --> 00:06:00,720 Like, there is, like, so much flavour going on 136 00:06:00,720 --> 00:06:01,880 in these bites right now. 137 00:06:01,880 --> 00:06:04,120 Have you ever seen this before? JAMIE: No. 138 00:06:04,120 --> 00:06:07,160 It's called kaeo in the native tongue in New Zealand. 139 00:06:07,160 --> 00:06:09,080 English name is a sea tulip. 140 00:06:09,080 --> 00:06:11,600 We harvest them in some of the purest waters 141 00:06:11,600 --> 00:06:13,800 down around the south of New Zealand. 142 00:06:13,800 --> 00:06:17,240 That's delicious and totally unexpected. 143 00:06:17,240 --> 00:06:20,840 Vaughn wants to use what's around him and celebrate 144 00:06:20,840 --> 00:06:23,280 all of the things that are beautiful and unique 145 00:06:23,280 --> 00:06:25,240 about the part of the world he's from. 146 00:06:25,240 --> 00:06:29,280 This is the native New Zealand tawaka mushroom tart. 147 00:06:29,280 --> 00:06:32,560 So when you eat this, it goes sweet, crispy, fresh, 148 00:06:32,560 --> 00:06:35,040 and then you have this powerful mushroom flavour. 149 00:06:35,040 --> 00:06:38,000 Each of these bites is really succinct in its idea, 150 00:06:38,000 --> 00:06:41,600 and it's packed full of unexpected technique and flavour. 151 00:06:41,600 --> 00:06:43,680 I have a feeling we're going to be doing that today. 152 00:06:43,680 --> 00:06:47,000 What you just tasted is your inspiration for today. 153 00:06:48,440 --> 00:06:52,480 We want you to create your own spectacular one-bite wonder... 154 00:06:53,840 --> 00:06:55,440 ..and you've got your work cut out for you today, 155 00:06:55,440 --> 00:06:58,960 because we want the perfect bite times five. 156 00:06:58,960 --> 00:07:02,280 Oof! One morsel for each of us. 157 00:07:02,280 --> 00:07:04,960 So we're giving you two hours. 158 00:07:04,960 --> 00:07:08,800 The pantry and garden are open and, unfortunately, 159 00:07:08,800 --> 00:07:12,320 the least impressive dish will send its maker home. 160 00:07:12,320 --> 00:07:13,560 Take it away, Vaughn. 161 00:07:13,560 --> 00:07:16,440 Your two hours starts now! 162 00:07:18,400 --> 00:07:19,760 DEPINDER: Go, guys! 163 00:07:19,760 --> 00:07:21,280 JEAN-CHRISTOPHE: Good luck! Bonne chance! 164 00:07:23,360 --> 00:07:24,600 Come on, guys. 165 00:07:24,600 --> 00:07:26,520 I'm definitely excited for this challenge, 166 00:07:26,520 --> 00:07:30,280 but also 'nervous' is absolutely the right word to use. 167 00:07:30,280 --> 00:07:33,680 These three guys are such creative, incredible cooks, 168 00:07:33,680 --> 00:07:36,440 I know they're going to put up something super magical. 169 00:07:37,560 --> 00:07:38,920 So it's trying to think, 170 00:07:38,920 --> 00:07:40,800 "How the hell am I going to save myself today, 171 00:07:40,800 --> 00:07:43,640 "and what is it going to take to put up an incredible dish?" 172 00:07:44,960 --> 00:07:47,040 Know what? I'll get my fish last, 173 00:07:47,040 --> 00:07:49,640 because that's going to be the smartest thing to do. 174 00:07:51,040 --> 00:07:54,880 Honestly speaking, it's an honour meeting you. 175 00:07:54,880 --> 00:07:57,200 And to go with your passion - 176 00:07:57,200 --> 00:07:59,240 I mean, I love cooking - but this is another world. 177 00:07:59,240 --> 00:08:00,520 ANDY: Vaughan, I can guarantee 178 00:08:00,520 --> 00:08:02,280 we're going to get some exceptional food. 179 00:08:02,280 --> 00:08:04,280 Like, we've got four of the best cooks 180 00:08:04,280 --> 00:08:06,040 that this kitchen has EVER seen, 181 00:08:06,040 --> 00:08:07,960 cooking right at the top of their game at the moment. 182 00:08:09,080 --> 00:08:11,960 If it was you out there, where would you start? 183 00:08:11,960 --> 00:08:15,760 I mean, for me, I start with, like, focusing on one ingredient 184 00:08:15,760 --> 00:08:17,560 and then around that I would create something, 185 00:08:17,560 --> 00:08:21,360 whether it's the way it's shown to you or the way it's given, 186 00:08:21,360 --> 00:08:22,880 to make it more elaborate, 187 00:08:22,880 --> 00:08:25,080 where they can stand out amongst the other chefs. 188 00:08:25,080 --> 00:08:26,240 Love this. 189 00:08:26,240 --> 00:08:28,800 JAMIE: If I was potato starch, where would I be? 190 00:08:28,800 --> 00:08:31,920 You know what the beautiful thing is about these four, like, this challenge and why I love it? 191 00:08:31,920 --> 00:08:35,400 I have no idea what they're going to cook right now. 192 00:08:35,400 --> 00:08:37,960 I'm excited to eat. Yeah, same. 193 00:08:39,640 --> 00:08:41,800 Are you OK, Ben? Good, Chef. Thank you. 194 00:08:41,800 --> 00:08:43,520 How do you feel having another Kiwi in the kitchen? 195 00:08:43,520 --> 00:08:45,720 It's always nice. Yeah? It's twice as hard for you, though. 196 00:08:46,680 --> 00:08:49,000 Twice as hard for you to understand what we're saying, right? 197 00:08:49,000 --> 00:08:51,680 (CHUCKLES) 198 00:08:53,640 --> 00:08:55,920 I think Vaughan's food is amazing. 199 00:08:55,920 --> 00:08:58,000 Great to have another Kiwi in the kitchen. 200 00:08:58,000 --> 00:09:00,120 I'd love to know how he makes it, because it'd help me today, 201 00:09:00,120 --> 00:09:02,600 but, um, really inspirational start to the morning 202 00:09:02,600 --> 00:09:04,200 with some of that amazing food in there. 203 00:09:04,200 --> 00:09:06,040 So just trying to think of what I can do 204 00:09:06,040 --> 00:09:08,960 that's going to sort of pack the same punch. 205 00:09:08,960 --> 00:09:10,880 I'm more of a cook-a-dish sort of person 206 00:09:10,880 --> 00:09:12,320 than cook-a-mouthful sort of person. 207 00:09:12,320 --> 00:09:14,320 Small bites isn't really my style, 208 00:09:14,320 --> 00:09:16,160 so it's going to be a challenge, for sure. 209 00:09:17,520 --> 00:09:19,440 But Vaughan talks about that connection with food, 210 00:09:19,440 --> 00:09:21,520 and whitebait definitely makes me think of my childhood, 211 00:09:21,520 --> 00:09:23,040 and I'm sort of thinking that if 212 00:09:23,040 --> 00:09:24,760 I can get some whitebait into this dish, 213 00:09:24,760 --> 00:09:26,320 it's going to help me form that connection 214 00:09:26,320 --> 00:09:28,280 and hopefully cook a better dish. 215 00:09:28,280 --> 00:09:30,240 Ben. Hello, hello. How are you, mate? 216 00:09:30,240 --> 00:09:32,040 Pretty good, pretty good, yeah. Pretty good? 217 00:09:32,040 --> 00:09:34,200 You're feeling the pressure a little bit, or what? 100%, yeah. 218 00:09:34,200 --> 00:09:36,320 There's never been more pressure in this room than right now. 219 00:09:36,320 --> 00:09:37,480 What are you feeling? 220 00:09:37,480 --> 00:09:39,200 Um, you know, could be the last cook in here, 221 00:09:39,200 --> 00:09:40,360 so I don't want that to be the case, 222 00:09:40,360 --> 00:09:42,040 so I'm just going to try to make the most precise, 223 00:09:42,040 --> 00:09:43,760 flavourful mouthful of food I can do. 224 00:09:43,760 --> 00:09:45,880 I'm actually going to use, having seen the whitebait - 225 00:09:45,880 --> 00:09:47,360 I didn't taste it up there, but I saw it - 226 00:09:47,360 --> 00:09:49,600 and it just brought back my childhood memories of eating whitebait 227 00:09:49,600 --> 00:09:51,600 and just pretty much whitebait and egg is all you need, 228 00:09:51,600 --> 00:09:54,040 but I'm going to have to obviously do a bit more than that. 229 00:09:54,040 --> 00:09:56,680 So I'm actually going to take a chicken wing 230 00:09:56,680 --> 00:09:58,800 and I'm going to stuff it with a whitebait mousse. 231 00:09:58,800 --> 00:10:01,360 I want to really get that sweetness from the whitebait when you eat it 232 00:10:01,360 --> 00:10:04,040 and, uh, hopefully take you to my childhood 233 00:10:04,040 --> 00:10:05,960 in New Zealand or your childhood as well, I imagine. 234 00:10:05,960 --> 00:10:10,560 It sounds really cool. Sounds like something that, uh, interests me a lot. 235 00:10:10,560 --> 00:10:12,240 Yeah! You know? Like, that's cool. 236 00:10:12,240 --> 00:10:13,720 Yeah. Whitebait, chicken wings. 237 00:10:13,720 --> 00:10:14,760 Yeah. 238 00:10:14,760 --> 00:10:17,520 Obviously, I want to see the Kiwi wing...win. 239 00:10:17,520 --> 00:10:19,080 Sorry. Wings on the mind! 240 00:10:19,080 --> 00:10:20,840 But I will not be biased, no. 241 00:10:20,840 --> 00:10:23,680 No, you won't be. Not while I'm around, anyway. 242 00:10:23,680 --> 00:10:25,800 He's also bigger than you, Andy. I'm bigger than most. 243 00:10:25,800 --> 00:10:28,120 Good luck, mate. Thank you, Andy. Appreciate it. 244 00:10:28,120 --> 00:10:29,840 Good luck. Thanks, Chef. 245 00:10:29,840 --> 00:10:31,320 The chicken wings, I want to stuff them, 246 00:10:31,320 --> 00:10:32,920 and you can either pull the bones out raw 247 00:10:32,920 --> 00:10:33,960 or pull them out em out cooked. 248 00:10:33,960 --> 00:10:35,440 It's far easier to do when they're cooked. 249 00:10:35,440 --> 00:10:37,000 So I'm frying the chicken first. 250 00:10:37,000 --> 00:10:38,240 It gives it a bit of colour on the skin, 251 00:10:38,240 --> 00:10:39,720 and then cooking it gently in the stock 252 00:10:39,720 --> 00:10:42,080 is just going to make it cook through, without overdoing it. 253 00:10:46,000 --> 00:10:48,240 Callum, are you excited? 254 00:10:48,240 --> 00:10:49,640 I am, always, Chef. 255 00:10:49,640 --> 00:10:51,160 Is it your forte? 256 00:10:51,160 --> 00:10:53,520 Yeah, I think so. Yeah, I'm excited for it. 257 00:10:54,600 --> 00:10:57,560 I'm normally pretty level-headed on these things, 258 00:10:57,560 --> 00:10:59,680 but this is going to be one for my kids today. 259 00:10:59,680 --> 00:11:01,760 So, um, emotions are going to be running high, 260 00:11:01,760 --> 00:11:04,600 but, um, yeah, I'm really excited. 261 00:11:04,600 --> 00:11:06,320 One of the things I love to do with my kids 262 00:11:06,320 --> 00:11:08,760 is to educate them about all things food, 263 00:11:08,760 --> 00:11:11,160 and so we'll often go out on little adventures. 264 00:11:11,160 --> 00:11:14,360 We'll go and pick apples up in the Adelaide Hills where I'm from. 265 00:11:14,360 --> 00:11:15,720 In the cooler months, 266 00:11:15,720 --> 00:11:17,400 I've got wild mushrooms growing everywhere, 267 00:11:17,400 --> 00:11:18,600 just near my house, 268 00:11:18,600 --> 00:11:21,000 and seeing Vaughn's creations today 269 00:11:21,000 --> 00:11:23,680 and how much it sort of spoke of, you know, sense of place, 270 00:11:23,680 --> 00:11:25,440 I just thought that was really awesome. 271 00:11:25,440 --> 00:11:29,040 And so I'm going to do a mushroom and chicken tart. 272 00:11:30,320 --> 00:11:33,200 Something that I noticed with Vaughn's dishes were they were little works of art. 273 00:11:33,200 --> 00:11:34,520 Like, they looked really interesting 274 00:11:34,520 --> 00:11:37,400 before you even had a chance to eat it. 275 00:11:37,400 --> 00:11:40,720 So I want to create a dish that essentially looks like 276 00:11:40,720 --> 00:11:44,120 the judges are going to be going mushroom foraging themselves 277 00:11:44,120 --> 00:11:46,520 to pick up a little mushroom-looking dish. 278 00:11:46,520 --> 00:11:48,040 But the thing is, 279 00:11:48,040 --> 00:11:50,360 when you commit to a dish, 280 00:11:50,360 --> 00:11:52,920 like, looking like something like, if it doesn't look accurate, 281 00:11:52,920 --> 00:11:55,080 then it sort of loses a bit of that magic. 282 00:11:55,080 --> 00:11:56,440 So, um, yeah, that's the goal today, 283 00:11:56,440 --> 00:11:58,360 make sure I execute everything 284 00:11:58,360 --> 00:12:00,360 to the highest possible standard in terms of flavour, 285 00:12:00,360 --> 00:12:04,000 but also in terms of getting that presentation aspect right. 286 00:12:04,000 --> 00:12:06,520 My chicken liver parfait goes into the oven, 287 00:12:06,520 --> 00:12:08,360 and now it's time to make the mandarin and thyme gel. 288 00:12:08,360 --> 00:12:10,840 DEPINDER: Let's go, Cal. Smells great. 289 00:12:10,840 --> 00:12:12,520 Thanks, mate. 290 00:12:14,520 --> 00:12:17,960 Single-bite snacks is what we did at Alba for years, 291 00:12:17,960 --> 00:12:21,040 and I feel like this whole journey in this competition 292 00:12:21,040 --> 00:12:24,200 has been all about me, sort of gaining back some confidence 293 00:12:24,200 --> 00:12:26,280 and sort of moving through that journey 294 00:12:26,280 --> 00:12:27,840 that I had with that venue that I loved so much. 295 00:12:27,840 --> 00:12:31,400 So, today, I want to pay homage to that memory and create something 296 00:12:31,400 --> 00:12:34,720 that represents who I am now and what I'm about. 297 00:12:34,720 --> 00:12:37,280 So I'm making anchovies on toast. 298 00:12:39,200 --> 00:12:41,040 I feel like this is a nice little ode to my past 299 00:12:41,040 --> 00:12:43,240 but, as well, it sort of represents where I'm going in my future, 300 00:12:43,240 --> 00:12:44,760 and I'm confident in my cooking again. 301 00:12:44,760 --> 00:12:48,000 I feel like it's a bit of a flex for me to be in an elimination, 302 00:12:48,000 --> 00:12:52,960 at top five of MasterChef and say, "I'm putting anchovies on toast," 303 00:12:52,960 --> 00:12:56,320 but the toast is going to be crystal bread. 304 00:12:56,320 --> 00:13:02,160 Crystal bread is essentially completely transparent starch toast. 305 00:13:03,440 --> 00:13:05,240 It's completely hollow. 306 00:13:05,240 --> 00:13:07,400 It's completely see through, 307 00:13:07,400 --> 00:13:09,320 but somehow still tastes like bread. 308 00:13:11,000 --> 00:13:13,280 Crystal bread takes a long time to cook, 309 00:13:13,280 --> 00:13:15,640 so that's the first thing I need to get onto. 310 00:13:15,640 --> 00:13:17,640 I take water, kuzu starch 311 00:13:17,640 --> 00:13:20,120 and potato starch, and start whisking. 312 00:13:20,120 --> 00:13:22,440 This needs to start boiling and come together 313 00:13:22,440 --> 00:13:25,080 looking like a pretty gross paste, 314 00:13:25,080 --> 00:13:27,280 but greatness will come. 315 00:13:28,320 --> 00:13:29,920 DEPINDER: Jamie. Oui? 316 00:13:29,920 --> 00:13:31,720 I'm so interested. 317 00:13:31,720 --> 00:13:34,760 Yeah, me too. (LAUGHS) 318 00:13:34,760 --> 00:13:37,160 I need at least 90 minutes for this to dry out in the oven. 319 00:13:37,160 --> 00:13:39,040 Because the danger with crystal bread is, 320 00:13:39,040 --> 00:13:40,480 if I don't cook it out properly, 321 00:13:40,480 --> 00:13:43,320 the effect won't work and the texture will be gummy. 322 00:13:44,600 --> 00:13:46,120 Jamie. Chef. 323 00:13:46,120 --> 00:13:48,080 Sorry. No, you're alright. 324 00:13:50,840 --> 00:13:52,360 How are you, mate? Very well. 325 00:13:52,360 --> 00:13:53,800 I'm making anchovies on toast. 326 00:13:53,800 --> 00:13:55,160 Right. Yum. Yeah. 327 00:13:55,160 --> 00:13:58,240 You've got a smoked confit tomato, 328 00:13:58,240 --> 00:14:00,240 a little anchovy custard. 329 00:14:00,240 --> 00:14:01,640 I'm making crystal bread. 330 00:14:01,640 --> 00:14:03,560 Oh, wow. So it'll be a crystal-clear wafer. 331 00:14:03,560 --> 00:14:06,480 Shatters like glass, but still has that beautiful taste of bread. 332 00:14:06,480 --> 00:14:08,440 So it may be anchovies on toast, 333 00:14:08,440 --> 00:14:10,360 but it's definitely MasterChef-worthy. 334 00:14:10,360 --> 00:14:12,320 Mate, crystal bread. 335 00:14:12,320 --> 00:14:14,040 We've never seen that in the MasterChef kitchen. 336 00:14:16,320 --> 00:14:19,080 I think you know you're way around crystal bread. What can go wrong? 337 00:14:19,080 --> 00:14:21,920 I mean, to be honest, I've never made it myself. Wow. 338 00:14:21,920 --> 00:14:24,440 I've eaten it in many restaurants around the world. 339 00:14:24,440 --> 00:14:26,640 Um, I guess the only thing that can go wrong with it 340 00:14:26,640 --> 00:14:28,120 is that it's not crispy. Mm. 341 00:14:29,200 --> 00:14:30,680 You've got your work cut out for you. 342 00:14:30,680 --> 00:14:31,880 Good luck. Thanks, guys. 343 00:14:33,440 --> 00:14:35,160 There's no backup. 344 00:14:35,160 --> 00:14:37,640 There is no backup for the crystal bread. 345 00:14:37,640 --> 00:14:39,480 All my bread is in one basket, 346 00:14:39,480 --> 00:14:42,560 um, and we're hoping that that is a clear vision 347 00:14:42,560 --> 00:14:44,840 of us going into the top four. 348 00:14:52,280 --> 00:14:54,600 Tiny dish! Huge stakes! 349 00:14:54,600 --> 00:14:56,880 BOTH: 90 minutes to go! 350 00:14:56,880 --> 00:14:58,720 Whoo! DEPINDER: Let's go, guys! 351 00:15:02,360 --> 00:15:05,320 Keep going, Cal! Let's go, let's go! Run, run, run! 352 00:15:11,720 --> 00:15:14,320 This is such a challenging challenge. 353 00:15:14,320 --> 00:15:19,120 You've got one shot in one mouthful to win the judges over. 354 00:15:19,120 --> 00:15:20,920 If this fish would just tame itself! 355 00:15:21,920 --> 00:15:23,480 Stay on the chopping board. 356 00:15:23,480 --> 00:15:24,680 Ah, look, 357 00:15:24,680 --> 00:15:26,720 any day you're wearing a black apron in this kitchen 358 00:15:26,720 --> 00:15:27,840 is a pretty terrifying day. 359 00:15:29,560 --> 00:15:31,280 To be honest, I feel like these three boys 360 00:15:31,280 --> 00:15:34,440 have been my biggest competitors since day one, 361 00:15:34,440 --> 00:15:38,520 so today is going to be a huge elimination. 362 00:15:38,520 --> 00:15:40,960 But I came back to win. 363 00:15:40,960 --> 00:15:43,160 I did not come here to set different milestones. 364 00:15:43,160 --> 00:15:45,720 It was to get to that final spot. 365 00:15:45,720 --> 00:15:50,240 And I am trying to do everything in my power to get there 366 00:15:50,240 --> 00:15:53,440 and to make sure I walk out of this kitchen a winner. 367 00:15:53,440 --> 00:15:56,440 That look so fresh. It's beautiful. 368 00:15:57,880 --> 00:15:59,440 Absolutely beautiful. 369 00:15:59,440 --> 00:16:01,640 Today, I think it's all about sticking to my strengths, 370 00:16:01,640 --> 00:16:03,520 and I want to play around 371 00:16:03,520 --> 00:16:07,640 with Japanese flavours, as well as native Australian ingredients. 372 00:16:07,640 --> 00:16:09,000 So today I'm making a seaweed tart. 373 00:16:09,000 --> 00:16:12,880 Inside, that's going to have a native citrus gel, 374 00:16:12,880 --> 00:16:16,480 a toasted nori jam, and a smoked fish head emulsion. 375 00:16:18,520 --> 00:16:20,840 Babes, how long are you smoking that for? 376 00:16:20,840 --> 00:16:23,600 Um, probably about 10. 10 minutes? Yep. 377 00:16:24,640 --> 00:16:27,680 And then I'm going to have the fish, which I'm curing. 378 00:16:27,680 --> 00:16:31,040 It's a traditional Japanese technique called kombujime. 379 00:16:31,040 --> 00:16:33,840 So I slice up my coral trout, wrap it in the kombu, 380 00:16:33,840 --> 00:16:36,240 and just allow that to pretty much cure 381 00:16:36,240 --> 00:16:38,000 for as long as possible in this cook, 382 00:16:38,000 --> 00:16:40,360 to really take on that beautiful kombu flavour. 383 00:16:40,360 --> 00:16:41,600 Laura, that looks amazing. 384 00:16:41,600 --> 00:16:43,280 Thank you. 385 00:16:43,280 --> 00:16:45,360 So are you going to smoke it inside that? 386 00:16:45,360 --> 00:16:47,400 Uh, no. So it's going to go into the Cryovac 387 00:16:47,400 --> 00:16:49,560 so that it penetrates more flavour quicker. 388 00:16:49,560 --> 00:16:50,880 Beautiful. 389 00:16:50,880 --> 00:16:53,040 Showing some techniques, girlfriend. 390 00:16:53,040 --> 00:16:54,600 We love a bit of technique. 391 00:16:55,760 --> 00:16:57,280 I feel like I'm making dolmades! 392 00:16:57,280 --> 00:16:58,880 (BOTH LAUGH) 393 00:16:58,880 --> 00:17:00,360 There's definitely a lot of pressure today 394 00:17:00,360 --> 00:17:01,840 to really make sure 395 00:17:01,840 --> 00:17:04,400 both the Japanese and native Australian flavours, 396 00:17:04,400 --> 00:17:06,520 um, sing, work cohesively, 397 00:17:06,520 --> 00:17:08,520 and I think it's going to come down to, 398 00:17:08,520 --> 00:17:10,600 not just the flavours of both the cuisines, 399 00:17:10,600 --> 00:17:12,400 but also the textures as well. 400 00:17:12,400 --> 00:17:14,560 And, you know, you want a really fun, textural, 401 00:17:14,560 --> 00:17:16,120 explosive mouthful. 402 00:17:16,120 --> 00:17:18,600 So, yeah, I'm ready to absolutely nail this challenge. 403 00:17:18,600 --> 00:17:20,440 There's no other option but to nail it today. 404 00:17:20,440 --> 00:17:22,960 You're working on your tart shells now? 405 00:17:22,960 --> 00:17:24,560 Yep. Yep? Let's go, yeah? 406 00:17:24,560 --> 00:17:26,960 40 down. Oh, yeah. 407 00:17:31,280 --> 00:17:34,400 The stakes are so high today because whoever's going home today 408 00:17:34,400 --> 00:17:35,960 is going to miss out on being in the top four, 409 00:17:35,960 --> 00:17:37,960 and top five is good, but it's not top four, 410 00:17:37,960 --> 00:17:39,200 and it's certainly not winning. 411 00:17:39,200 --> 00:17:41,840 So I've decided to put as much technique as possible 412 00:17:41,840 --> 00:17:43,320 into this dish 413 00:17:43,320 --> 00:17:44,920 to prove that I should be the one to stay. 414 00:17:44,920 --> 00:17:47,080 So I'm going to add a few extra elements 415 00:17:47,080 --> 00:17:49,320 to go with my chicken wing stuffed with whitebait 416 00:17:49,320 --> 00:17:50,800 to really stand out. 417 00:17:50,800 --> 00:17:52,720 I'm adding a chicken liver parfait, 418 00:17:52,720 --> 00:17:55,960 a chive oil emulsion, and a seaweed crisp. 419 00:17:55,960 --> 00:17:57,440 When the judges bite into this snack, 420 00:17:57,440 --> 00:17:58,760 I want to have a whole range of feelings, 421 00:17:58,760 --> 00:18:00,680 from firstly the texture, the crunch, 422 00:18:00,680 --> 00:18:02,840 right through to the big flavours from the parfait, 423 00:18:02,840 --> 00:18:05,560 right through to the sweetness of the whitebait. 424 00:18:05,560 --> 00:18:08,360 The chicken wings, the tuile and the parfait's in the oven. 425 00:18:08,360 --> 00:18:11,360 Now it's time to make the mousse to stuff the chicken wings with when they're ready. 426 00:18:11,360 --> 00:18:12,760 To make the mousse, 427 00:18:12,760 --> 00:18:16,000 I basically blend up some whitebait with some eggs, salt, 428 00:18:16,000 --> 00:18:18,680 and a little bit of cream, until it's really light and fluffy. 429 00:18:18,680 --> 00:18:21,440 Whitebait's got a very sweet, slightly salty flavour, 430 00:18:21,440 --> 00:18:24,040 and I think that's going to go really well with the chicken. 431 00:18:24,040 --> 00:18:26,280 Is that your mousse, babes? Yep. Beautiful. 432 00:18:26,280 --> 00:18:28,400 It's almost all whitebait. Taste everything, yeah? 433 00:18:28,400 --> 00:18:30,840 Yeah. Let's go, Jamie. Whoo! 434 00:18:30,840 --> 00:18:34,320 (LAUGHS) Great energy, Deep. 435 00:18:34,320 --> 00:18:37,200 Yeah, always. Here for it. (LAUGHS) 436 00:18:37,200 --> 00:18:41,160 I'm working on my confit tomatoes for my anchovies on toast. 437 00:18:41,160 --> 00:18:43,360 Did you put a bit of sugar on your tomato? 438 00:18:43,360 --> 00:18:45,880 Sorry? Did you put a bit of sugar on your tomato? 439 00:18:45,880 --> 00:18:47,400 No, no, not yet. 440 00:18:47,400 --> 00:18:49,280 But now that you've said it, 441 00:18:49,280 --> 00:18:51,160 it might bring out some more sweetness, huh? 442 00:18:51,160 --> 00:18:52,720 75 minutes left, 443 00:18:52,720 --> 00:18:56,200 and all the things that take a lot of time are in the oven. 444 00:18:56,200 --> 00:18:58,240 So I've got my confit tomatoes in there. 445 00:18:58,240 --> 00:18:59,360 The bread is the main thing 446 00:18:59,360 --> 00:19:01,680 that needs time to, like, to just dry out. 447 00:19:03,160 --> 00:19:05,080 Now I'm moving on to my anchovy cream, 448 00:19:05,080 --> 00:19:06,960 which is almost like a custard. 449 00:19:06,960 --> 00:19:08,440 So, a good time right there. 450 00:19:09,720 --> 00:19:10,720 Alright, so... 451 00:19:10,720 --> 00:19:14,520 I've got to infuse this cream with the anchovy flavour 452 00:19:14,520 --> 00:19:16,280 and then mix it through some egg yolks, 453 00:19:16,280 --> 00:19:18,080 essentially making a custard. 454 00:19:18,080 --> 00:19:20,760 I want the fat from this to really cover 455 00:19:20,760 --> 00:19:22,040 the mouth so that even 456 00:19:22,040 --> 00:19:24,320 after the anchovy and the crystal bread's gone, 457 00:19:24,320 --> 00:19:27,480 you're left with this unmistakable anchovy flavour that's 458 00:19:27,480 --> 00:19:28,960 just sitting on the palate. 459 00:19:28,960 --> 00:19:30,760 Do you want it to be really intense? 460 00:19:30,760 --> 00:19:32,720 Um, not too intense. 461 00:19:32,720 --> 00:19:34,560 You're still going to have an anchovy on the top. 462 00:19:34,560 --> 00:19:35,960 Oh, OK. 463 00:19:35,960 --> 00:19:38,560 How long is your crystal bread going to be in the oven for, Jamie? 464 00:19:38,560 --> 00:19:40,960 Uh, till it's ready. You can't overcook it. 465 00:19:40,960 --> 00:19:42,120 Oh, OK. Cool. 466 00:19:42,120 --> 00:19:46,480 This needs to be in a 170 oven for a long time. 467 00:19:46,480 --> 00:19:48,240 I need all of the water to cook out 468 00:19:48,240 --> 00:19:50,920 and the starch to just solidify around the outside. 469 00:19:50,920 --> 00:19:53,800 The slower you can do that, the clearer you can get the bread. 470 00:19:53,800 --> 00:19:56,280 What we don't want is any of that moisture 471 00:19:56,280 --> 00:19:57,760 to not have evaporated, 472 00:19:57,760 --> 00:20:00,360 because then you're going to get something real gummy, 473 00:20:00,360 --> 00:20:01,720 and it won't be nice. 474 00:20:01,720 --> 00:20:03,040 So it's a waiting game. 475 00:20:06,120 --> 00:20:07,360 I'm wearing a black apron, 476 00:20:07,360 --> 00:20:09,600 and I'm resting my entire competition 477 00:20:09,600 --> 00:20:11,880 on whether this one thing that's never been done 478 00:20:11,880 --> 00:20:14,360 in this kitchen gets done on time. 479 00:20:14,360 --> 00:20:17,480 But I came fourth on my last season of MasterChef, 480 00:20:17,480 --> 00:20:19,640 and the further into this competition 481 00:20:19,640 --> 00:20:21,880 I've gotten this year, the more and more confidence 482 00:20:21,880 --> 00:20:23,520 I've had that I will be here at the end. 483 00:20:23,520 --> 00:20:25,280 I just need to keep pushing. 484 00:20:28,680 --> 00:20:31,440 You only have 75 minutes left to go. 485 00:20:31,440 --> 00:20:32,880 Good luck, please. 486 00:20:32,880 --> 00:20:35,440 Time goes so fast in this kitchen. 487 00:20:35,440 --> 00:20:36,880 Wild. 488 00:20:39,560 --> 00:20:41,480 CALLUM: My chicken liver parfait is cooking in the oven. 489 00:20:41,480 --> 00:20:43,120 Now it's time to make my mushroom tart. 490 00:20:43,120 --> 00:20:46,080 The pastry for my mushroom tart cases here is flour, 491 00:20:46,080 --> 00:20:47,920 it's water, it's olive oil, and of course, 492 00:20:47,920 --> 00:20:49,960 all those dried mushrooms in there, as well. 493 00:20:51,160 --> 00:20:52,520 Callum. Hey, gents. 494 00:20:52,520 --> 00:20:53,640 What's your one bite? 495 00:20:53,640 --> 00:20:55,440 Mushroom and chicken liver tart is the dish. 496 00:20:55,440 --> 00:20:57,960 So, actually, slightly inspired by your mushroom tart. 497 00:20:57,960 --> 00:20:58,960 Cool. 498 00:20:58,960 --> 00:21:01,480 Um, but, yeah, I guess as soon as I walked in today and just saw 499 00:21:01,480 --> 00:21:04,120 the moss, and kind of felt like you were walking through a forest, 500 00:21:04,120 --> 00:21:06,200 it's, um... It's, like, my favourite thing in the world, 501 00:21:06,200 --> 00:21:07,480 showing my kids, like, food things. 502 00:21:07,480 --> 00:21:10,600 So we go, like, picking apples or picking strawberries or going foraging for mushrooms. 503 00:21:10,600 --> 00:21:12,400 So, I want you guys to do a little bit of a forage today. 504 00:21:12,400 --> 00:21:14,120 So it's going to be little mushrooms on a plate, 505 00:21:14,120 --> 00:21:16,240 and they're going to be stuffed with chicken liver parfait, 506 00:21:16,240 --> 00:21:18,880 chicken skin and a little mandarin-thyme gel. 507 00:21:18,880 --> 00:21:20,000 Wow. 508 00:21:20,000 --> 00:21:22,600 And then, a little mushroom-stem meadow, like a mushroom butter, as well. 509 00:21:22,600 --> 00:21:23,960 So it's gonna be a good time, I reckon. 510 00:21:23,960 --> 00:21:25,720 This excites me because I know 511 00:21:25,720 --> 00:21:28,480 that, like, Callum has the technique behind him... 512 00:21:28,480 --> 00:21:29,480 Awesome. 513 00:21:29,480 --> 00:21:30,960 ..to be able to pull something like that off. 514 00:21:30,960 --> 00:21:32,480 So, unfortunately, that means, Callum, 515 00:21:32,480 --> 00:21:34,400 very high expectations over here. 516 00:21:34,400 --> 00:21:36,960 Have your expectations as high as you like. 517 00:21:36,960 --> 00:21:38,920 I can't wait. Let's do it! Wow. Good luck, mate. 518 00:21:38,920 --> 00:21:40,720 Thank you. I wish you luck, Callum. 519 00:21:40,720 --> 00:21:43,640 Thank you, Chef. DEPINDER: Is that your shell, Cal? 520 00:21:43,640 --> 00:21:44,880 Yeah, beautiful. 521 00:21:44,880 --> 00:21:46,720 My mushroom tart case dough is resting. 522 00:21:46,720 --> 00:21:50,880 I'm now going to make a port-mushroom-dashi jelly. 523 00:21:50,880 --> 00:21:53,560 The mushrooms and the dashi are going to give that real savoury, 524 00:21:53,560 --> 00:21:54,760 umami flavour. 525 00:21:56,240 --> 00:21:58,320 And the port in there just gives it a little bit of sweetness, 526 00:21:58,320 --> 00:22:01,080 just to make sure it's not too earthy, as well. 527 00:22:01,080 --> 00:22:03,240 I'm going to set this into a jelly, into little moulds. 528 00:22:03,240 --> 00:22:05,040 And this is kind of going to be, if you can imagine, 529 00:22:05,040 --> 00:22:07,320 an upside down mushroom with all the little gills in there, 530 00:22:07,320 --> 00:22:09,360 all those kind of lines that join the mushroom together. 531 00:22:09,360 --> 00:22:11,200 This is going to be that part. 532 00:22:12,760 --> 00:22:15,120 That can boil, that'll be good. Um, alright. 533 00:22:15,120 --> 00:22:17,240 My whitebait mousse is finished. 534 00:22:17,240 --> 00:22:19,600 I now need to start stuffing the chicken wings. 535 00:22:19,600 --> 00:22:22,720 I need to sort of pull the bones out, which is very fiddly task. 536 00:22:22,720 --> 00:22:24,800 Come on! Far out! 537 00:22:24,800 --> 00:22:27,120 I hold it by one end and just wiggle each 538 00:22:27,120 --> 00:22:29,200 of the two bones that's inside the winglet... 539 00:22:29,200 --> 00:22:31,000 (SIGHS) 540 00:22:31,000 --> 00:22:33,160 ..stuff it with the mousse, and then roll it up in cling film 541 00:22:33,160 --> 00:22:34,960 so I can steam them and cook the mousse through. 542 00:22:36,160 --> 00:22:38,800 Can't put too much in because they'll be too big to eat. 543 00:22:41,000 --> 00:22:42,640 I've never cooked whitebait in this way. 544 00:22:42,640 --> 00:22:43,880 I'm taking a bit of a risk. 545 00:22:43,880 --> 00:22:46,320 But, hey, it's what you've got to do in this competition at this stage. 546 00:22:47,640 --> 00:22:48,840 Hi, Ben. Hello, hello. 547 00:22:48,840 --> 00:22:49,920 Benny. 548 00:22:49,920 --> 00:22:52,360 Tell us, how are you going to wow us with one bite? 549 00:22:52,360 --> 00:22:53,520 Wow you with one bite? 550 00:22:53,520 --> 00:22:55,200 I've got these lovely little chicken wings, 551 00:22:55,200 --> 00:22:57,400 stuffed with a whitebait mousse here, which is cooking through. 552 00:22:57,400 --> 00:22:58,600 Almost done. Yeah. 553 00:22:58,600 --> 00:22:59,880 They're gonna be sitting on top 554 00:22:59,880 --> 00:23:02,320 of these lovely seaweed and chive tuiles. 555 00:23:02,320 --> 00:23:03,800 That's already done? Yep. Chicken parfait. 556 00:23:03,800 --> 00:23:05,720 Chicken liver parfait underneath that. Yep. 557 00:23:05,720 --> 00:23:08,120 And on top, a little bit of a green oil emulsion 558 00:23:08,120 --> 00:23:09,960 and caviar. 559 00:23:09,960 --> 00:23:11,720 Wow. A lot of texture, a lot of flavour. 560 00:23:11,720 --> 00:23:12,960 Strong flavour. Yep. 561 00:23:12,960 --> 00:23:14,920 Yeah, and a lot of flavour. 562 00:23:14,920 --> 00:23:16,200 Just make sure 563 00:23:16,200 --> 00:23:19,000 that you're not just going for technical prowess. 564 00:23:19,000 --> 00:23:21,080 Also make sure that it's carefully balanced. 565 00:23:22,840 --> 00:23:26,400 Have I just royally screwed up here by adding so many big flavours? 566 00:23:29,600 --> 00:23:31,720 I really hope I haven't committed to the wrong dish. 567 00:23:43,040 --> 00:23:45,600 BEN: I know I have some big flavours in my dish, 568 00:23:45,600 --> 00:23:49,120 but with a small bite of food, a single mouthful, 569 00:23:49,120 --> 00:23:50,800 it's the proportions and the quantities 570 00:23:50,800 --> 00:23:52,160 and the way it's put together 571 00:23:52,160 --> 00:23:53,800 that's actually going to control how it eats. 572 00:23:53,800 --> 00:23:55,160 Finally. 573 00:23:55,160 --> 00:23:57,160 I'm confident with the concept of the dish, 574 00:23:57,160 --> 00:23:58,520 and if I can get the balance right, 575 00:23:58,520 --> 00:24:00,960 I think I can do something really special with it. 576 00:24:00,960 --> 00:24:02,880 DEPINDER: How's that, Benny? Beautiful. 577 00:24:02,880 --> 00:24:03,960 Beautiful, mate. 578 00:24:06,040 --> 00:24:08,040 My parfait is in the oven, which is good. 579 00:24:08,040 --> 00:24:12,520 My mushroom tart case dough is resting. 580 00:24:12,520 --> 00:24:16,760 Um, my gills gel is, uh... (CHUCKLES) ..is, uh, cooling down 581 00:24:16,760 --> 00:24:18,120 in the blast chiller. 582 00:24:18,120 --> 00:24:21,480 I'm just working on a little, uh, thyme and mandarin sauce 583 00:24:21,480 --> 00:24:22,960 I'm going to make, as well. 584 00:24:22,960 --> 00:24:25,120 I've chosen to use mandarin as one of the flavour profiles 585 00:24:25,120 --> 00:24:27,400 in today with my mushroom and my chicken liver. 586 00:24:27,400 --> 00:24:31,640 And where that idea comes from is all the way back in season two, 587 00:24:31,640 --> 00:24:35,200 I was in London and I got to cook a challenge with Heston, 588 00:24:35,200 --> 00:24:37,840 and I got to make his meat fruit, which is chicken liver and mandarin. 589 00:24:37,840 --> 00:24:40,440 And I remember eating that, that day, and just having a similar 590 00:24:40,440 --> 00:24:42,640 kind of magical food experience, 591 00:24:42,640 --> 00:24:44,080 like we've just had with Vaughan here. 592 00:24:44,080 --> 00:24:47,840 And so, when I thought of something to kind of break through 593 00:24:47,840 --> 00:24:49,400 the earthiness of that mushroom 594 00:24:49,400 --> 00:24:52,720 and that sort of silky saltiness of the chicken liver parfait, 595 00:24:52,720 --> 00:24:54,440 mandarin just seems like the obvious choice 596 00:24:54,440 --> 00:24:55,960 to link those two things together. 597 00:24:57,720 --> 00:24:59,360 What's that for, Cal? 598 00:24:59,360 --> 00:25:02,320 Just a little sauce, like, puree thing. 599 00:25:02,320 --> 00:25:04,120 Beautiful. 600 00:25:04,120 --> 00:25:05,440 Is that going to go inside the mushroom? 601 00:25:05,440 --> 00:25:06,520 Yeah. 602 00:25:06,520 --> 00:25:09,520 That now goes into the blast chiller. 603 00:25:09,520 --> 00:25:11,680 Time to start rolling out my dough for the tart shells. 604 00:25:13,680 --> 00:25:16,720 No pressure. You have 30 minutes to go, guys. 605 00:25:16,720 --> 00:25:18,240 ANDY: Come on! SOFIA: Let's do it! 606 00:25:18,240 --> 00:25:19,800 DEPINDER: Come on, guys. Bring it home. 607 00:25:19,800 --> 00:25:21,400 (APPLAUSE) 608 00:25:30,800 --> 00:25:33,600 LAURA: There's 30 minutes to go. My fish is still curing. 609 00:25:33,600 --> 00:25:36,520 My smoked, fish head stock is reducing down. 610 00:25:36,520 --> 00:25:38,640 My nori jam is still bubbling away. 611 00:25:38,640 --> 00:25:40,320 The next thing I'm going to get onto 612 00:25:40,320 --> 00:25:43,080 is making my native citrus gel. 613 00:25:43,080 --> 00:25:46,200 I'm using lemon aspen and desert lime today. 614 00:25:46,200 --> 00:25:48,080 I feel like, with Japanese cooking, 615 00:25:48,080 --> 00:25:50,480 you'd use lots of yuzu within the dish to bring out 616 00:25:50,480 --> 00:25:52,720 that really nice acidic flare. 617 00:25:52,720 --> 00:25:54,360 And these flavours are going 618 00:25:54,360 --> 00:25:56,680 to really complement that yuzu style of flavour. 619 00:25:58,440 --> 00:25:59,840 Oh! 620 00:26:01,120 --> 00:26:03,320 She needed 100 mils and she got it. 621 00:26:03,320 --> 00:26:05,360 Now that my citrus gel is on the stove, 622 00:26:05,360 --> 00:26:07,840 I crack on to rolling out my seaweed dough. 623 00:26:07,840 --> 00:26:10,320 Oh, my heart is racing so fast. 624 00:26:10,320 --> 00:26:11,760 Laura, did I just hear you say 625 00:26:11,760 --> 00:26:13,720 that your heart is beating so fast? 626 00:26:13,720 --> 00:26:15,800 So fast. Yeah? You're feeling it, aren't you? 627 00:26:15,800 --> 00:26:16,800 Definitely. Yeah. 628 00:26:16,800 --> 00:26:18,640 So nerve-racking, like... Yeah. 629 00:26:18,640 --> 00:26:20,840 ..there's so much at stake today. I can see it in your eyes. 630 00:26:20,840 --> 00:26:22,160 So much at stake. 631 00:26:22,160 --> 00:26:23,720 Have you got confidence in your idea? 632 00:26:23,720 --> 00:26:25,840 Yes. Like, at first, I feel like you're going to get hit 633 00:26:25,840 --> 00:26:28,040 with all the native citrus because I feel like it's so prominent. 634 00:26:28,040 --> 00:26:29,720 And then, you flip to the Japanese side. 635 00:26:29,720 --> 00:26:31,280 Then, I want you to get the smokiness 636 00:26:31,280 --> 00:26:33,040 from the head emulsion. 637 00:26:33,040 --> 00:26:35,760 So it's really a two-part journey in a single mouthful. 638 00:26:35,760 --> 00:26:37,240 Yeah, yeah. Sounds amazing. 639 00:26:37,240 --> 00:26:38,400 If you can pull it off, it's genius. 640 00:26:38,400 --> 00:26:40,240 That's what you need with, like, any little snack. 641 00:26:40,240 --> 00:26:41,760 Like, you just want to be blown away, 642 00:26:41,760 --> 00:26:43,160 and you've only got one mouthful to do it, 643 00:26:43,160 --> 00:26:45,040 so that's what I'm trying to do. Yeah. 644 00:26:45,040 --> 00:26:46,720 Yeah. Blow your socks off in one mouthful. 645 00:26:46,720 --> 00:26:48,520 Well, we don't need to tell you what's riding on this, 646 00:26:48,520 --> 00:26:50,520 so we're wishing you all the best. Oh, God. Thank you so much. 647 00:26:50,520 --> 00:26:52,320 Thank you, ladies. Blow our socks off! 648 00:26:52,320 --> 00:26:53,880 I will. Are you wearing socks? 649 00:26:53,880 --> 00:26:55,520 I'm not wearing socks. I'm not wearing socks. 650 00:26:55,520 --> 00:26:57,000 Put some socks on, Sof. 651 00:26:58,520 --> 00:27:00,880 Just one bite between you and the top four - 652 00:27:00,880 --> 00:27:02,840 15 minutes to go! 653 00:27:08,840 --> 00:27:10,280 That's perfect. DEPINDER: Stunning. 654 00:27:10,280 --> 00:27:13,640 Oh, my God. That's perfect. Perfect. Perfect. (SIGHS) 655 00:27:13,640 --> 00:27:14,800 Wow. Yes! 656 00:27:14,800 --> 00:27:16,280 I just got goose bumps. Ah! 657 00:27:16,280 --> 00:27:17,440 So... 658 00:27:17,440 --> 00:27:19,040 How are you going? CALLUM: Good man. Having fun? 659 00:27:19,040 --> 00:27:20,360 Yeah, always. How are you travelling? 660 00:27:20,360 --> 00:27:22,320 Good. Nice, mate. 661 00:27:22,320 --> 00:27:24,440 Usually, when you have chicken liver parfait, 662 00:27:24,440 --> 00:27:26,240 it'll be covered with, like, a jelly 663 00:27:26,240 --> 00:27:28,000 or, like, a clarified butter or something like that. 664 00:27:28,000 --> 00:27:30,200 And today, I'm kind of doing both of those things. 665 00:27:30,200 --> 00:27:31,520 So, I've got my jelly setting away, 666 00:27:31,520 --> 00:27:34,680 and I'm now going to make a little stem for the mushroom 667 00:27:34,680 --> 00:27:37,000 that's going to be butter, black garlic 668 00:27:37,000 --> 00:27:38,200 and Slippery Jack mushrooms. 669 00:27:38,200 --> 00:27:39,240 DEPINDER: Nice, Cal. 670 00:27:40,440 --> 00:27:42,280 Even though the little stem I'm making here is quite 671 00:27:42,280 --> 00:27:44,440 a small part of the dish, I think it's a really important part, 672 00:27:44,440 --> 00:27:45,960 because that sort of fat from the butter, 673 00:27:45,960 --> 00:27:47,720 as it melts in your mouth, is going to offset some 674 00:27:47,720 --> 00:27:50,120 of that sweetness from the mandarin gel 675 00:27:50,120 --> 00:27:54,200 and that kind of savoury earthiness of the mushroom-dashi jelly 676 00:27:54,200 --> 00:27:55,600 that goes on the top, as well. 677 00:27:55,600 --> 00:27:57,840 So, it's going to be a really important sort of balancing act. 678 00:28:00,920 --> 00:28:03,240 How long till the crystal bread comes out, Jamie? 679 00:28:03,240 --> 00:28:04,960 Um... 680 00:28:04,960 --> 00:28:06,960 I'm pushing it a little bit. 681 00:28:06,960 --> 00:28:08,920 The crystal bread's going to come out, 682 00:28:08,920 --> 00:28:10,560 and I'm probably going to have minutes to plate. 683 00:28:10,560 --> 00:28:13,200 It's not a lot of time, but it's going to have to be. 684 00:28:14,720 --> 00:28:16,840 Oh, that smells incredible, Jamie. 685 00:28:16,840 --> 00:28:19,320 Tomatoes look amazing. Yeah, they do. 686 00:28:19,320 --> 00:28:21,480 Take my confit tomatoes out. 687 00:28:21,480 --> 00:28:23,800 They're still just holding together. 688 00:28:23,800 --> 00:28:25,760 And although they look beautiful, 689 00:28:25,760 --> 00:28:28,000 top four is on the line here. 690 00:28:28,000 --> 00:28:30,440 So, a little bit of smoke is just going to elevate them 691 00:28:30,440 --> 00:28:33,160 that little bit more and take it to the next level. 692 00:28:33,160 --> 00:28:35,160 My anchovy cream is now done. 693 00:28:36,560 --> 00:28:39,040 It all comes down to this crystal bread. 694 00:28:39,040 --> 00:28:41,240 POH: Look like ice cubes. 695 00:28:41,240 --> 00:28:42,880 They actually looked like ice cubes. 696 00:28:42,880 --> 00:28:44,600 Andy, have you had it before? What's that? 697 00:28:44,600 --> 00:28:45,920 No, I've never eaten it. No. 698 00:28:48,440 --> 00:28:50,960 I can't push it any longer. 699 00:28:50,960 --> 00:28:52,760 They need to come out of the oven right now. 700 00:28:55,680 --> 00:28:58,120 If this doesn't work, there's no redos. 701 00:28:59,520 --> 00:29:01,360 I'm going to be putting an anchovy on a spoon. 702 00:29:01,360 --> 00:29:03,240 This snack needs to be your saviour. 703 00:29:03,240 --> 00:29:05,080 Five minutes to go! 704 00:29:05,080 --> 00:29:06,400 DEPINDER: Come on, guys. 705 00:29:12,960 --> 00:29:14,840 I'm praying it's worked. 706 00:29:20,480 --> 00:29:22,120 Ooh. 707 00:29:30,520 --> 00:29:31,800 JAMIE: No, not that one. 708 00:29:31,800 --> 00:29:33,920 I'm trying to get this crystal bread out of the pan, 709 00:29:33,920 --> 00:29:35,760 but these round ones just aren't demoulding. 710 00:29:35,760 --> 00:29:37,920 How are they? Yeah. 711 00:29:37,920 --> 00:29:39,640 Good... 712 00:29:39,640 --> 00:29:42,320 'Good' isn't filling me with heaps of confidence. 713 00:29:44,480 --> 00:29:45,880 Can't remake it. 714 00:29:47,480 --> 00:29:50,000 I move over to my squares, 715 00:29:50,000 --> 00:29:53,280 and I can see them retracted from the edges. 716 00:29:53,280 --> 00:29:54,320 We could be on here. 717 00:29:56,280 --> 00:29:57,560 Pretty clear. 718 00:29:57,560 --> 00:29:59,600 DEPINDER: Happy, Jamie? Yep. 719 00:29:59,600 --> 00:30:01,320 These are so fragile. 720 00:30:01,320 --> 00:30:03,600 But it's holding form. It's clear. 721 00:30:04,760 --> 00:30:05,800 It's worked. 722 00:30:07,840 --> 00:30:09,520 ANDY: Are they super delicate? 723 00:30:09,520 --> 00:30:12,160 They are right now. They firm up. 724 00:30:12,160 --> 00:30:15,760 Yeah, but what happens when... Stuff gets put on them? 725 00:30:15,760 --> 00:30:17,720 (CHUCKLES) Yeah, things go on it. Um... 726 00:30:18,680 --> 00:30:19,840 Not sure. 727 00:30:20,920 --> 00:30:23,040 DEPINDER: Nice one, Cal. 728 00:30:23,040 --> 00:30:26,360 CALLUM: I take my mushroom, dashi and port jelly out of the fridge 729 00:30:26,360 --> 00:30:27,480 and turn it out, 730 00:30:27,480 --> 00:30:30,080 and they look exactly like little mushroom gills. 731 00:30:30,080 --> 00:30:32,120 They look really good, mate. Thank you. 732 00:30:32,120 --> 00:30:33,600 My porcini tart cases come out of the oven, 733 00:30:33,600 --> 00:30:35,920 and they're looking good, and they're nice and crunchy. 734 00:30:35,920 --> 00:30:38,480 The next thing that goes in is that chicken liver parfait. 735 00:30:38,480 --> 00:30:41,680 Around that, I'm going to pipe some of that mandarin and thyme gel, 736 00:30:41,680 --> 00:30:44,520 and top each with a little doughnut of chicken skin. 737 00:30:44,520 --> 00:30:46,240 Chicken-skin doughnuts, baby. 738 00:30:46,240 --> 00:30:48,360 I've punched out my little circles of chicken skin 739 00:30:48,360 --> 00:30:51,040 so I can put the stem through the skin. 740 00:30:51,040 --> 00:30:53,680 Next up, it's the mushroom, dashi and port jelly that make up 741 00:30:53,680 --> 00:30:55,160 kind of the gills of the mushroom. 742 00:30:55,160 --> 00:30:58,760 And finally, that black garlic and Slippery Jack mushroom butter 743 00:30:58,760 --> 00:31:00,720 that forms the stem. 744 00:31:00,720 --> 00:31:02,120 SOFIA: Two minutes to go! 745 00:31:05,400 --> 00:31:07,760 DEPINDER: Oh, my God, they look so perfect. 746 00:31:07,760 --> 00:31:09,880 LAURA: The last little thing I need to do 747 00:31:09,880 --> 00:31:11,680 is make a little Geraldton wax powder 748 00:31:11,680 --> 00:31:13,960 to dress the coral trout with. 749 00:31:13,960 --> 00:31:16,720 By pouring liquid nitrogen over the actual Geraldton wax, 750 00:31:16,720 --> 00:31:18,040 it's going to keep its colour 751 00:31:18,040 --> 00:31:20,000 and also the freshness of flavour 752 00:31:20,000 --> 00:31:22,320 that I want to accentuate in this dish. 753 00:31:22,320 --> 00:31:24,760 I've got my tart shells, and I start to pipe in 754 00:31:24,760 --> 00:31:26,480 my three different emulsions. 755 00:31:26,480 --> 00:31:29,080 The balance of these is so crucial. 756 00:31:29,080 --> 00:31:30,960 There's a little bit more of that citrus gel, 757 00:31:30,960 --> 00:31:33,600 a good amount of that smoked, fish head emulsion 758 00:31:33,600 --> 00:31:35,880 and three little dots of that nori jam. 759 00:31:35,880 --> 00:31:37,520 (EXHALES HEAVILY) 760 00:31:37,520 --> 00:31:39,880 I feel like my heart rate has intensified so much 761 00:31:39,880 --> 00:31:42,880 in the last, like, half an hour because I just...I... 762 00:31:44,200 --> 00:31:46,280 (SIGHS) Because this means so much to me, 763 00:31:46,280 --> 00:31:48,800 and, like, obviously, it means so much to everyone else. 764 00:31:48,800 --> 00:31:50,520 It's just make sure that every single thing 765 00:31:50,520 --> 00:31:54,040 I'm putting in this tart is the most incredible version of itself. 766 00:31:56,880 --> 00:31:59,680 JAMIE: The crystal bread holds unto itself, 767 00:31:59,680 --> 00:32:01,760 but now I'm piling stuff on top of it. 768 00:32:02,760 --> 00:32:04,240 The last thing I want to do 769 00:32:04,240 --> 00:32:07,160 is weigh it down so much that it collapses. 770 00:32:07,160 --> 00:32:09,040 The flavours are all there. 771 00:32:09,040 --> 00:32:10,760 The anchovy comes through in the cream. 772 00:32:10,760 --> 00:32:12,720 Obviously, you get the beautiful anchovy on top, 773 00:32:12,720 --> 00:32:15,920 so hopefully the crystal bread stays nice and crisp. 774 00:32:15,920 --> 00:32:16,960 It works. 775 00:32:16,960 --> 00:32:18,800 One minute to go! 776 00:32:20,560 --> 00:32:22,920 BEN: Oh, my God, that was bad. 777 00:32:24,080 --> 00:32:25,960 Thank God that dribbled. 778 00:32:25,960 --> 00:32:27,920 I'm trying to get this on the plate as fast as I can. 779 00:32:27,920 --> 00:32:29,400 I've fried off my chicken wings. 780 00:32:29,400 --> 00:32:31,960 Chop the end off, and then divide that into two. 781 00:32:31,960 --> 00:32:33,720 It's only a small mouthful but any more than that, 782 00:32:33,720 --> 00:32:36,000 and it won't fit in anyone's mouth. 783 00:32:36,000 --> 00:32:39,280 Slice some thin slices of parfait and put that on top of the twirl. 784 00:32:39,280 --> 00:32:42,440 It's not as refined and pretty as I would like it, 785 00:32:42,440 --> 00:32:44,640 but it's still going to taste amazing, I hope. 786 00:32:44,640 --> 00:32:47,080 Time to serve your snacks in 10... 787 00:32:47,080 --> 00:32:51,200 JUDGES: Nine, eight, seven, 788 00:32:51,200 --> 00:32:53,680 six, five, four, 789 00:32:53,680 --> 00:32:57,000 three, two, one! 790 00:32:57,000 --> 00:32:58,680 (APPLAUSE) 791 00:32:58,680 --> 00:33:01,600 DEPINDER: Epic. ANDY: Epic work, everybody. 792 00:33:01,600 --> 00:33:03,000 BEN: Hey, bro. 793 00:33:04,600 --> 00:33:05,880 Well done, mate. Same to you, mate. 794 00:33:05,880 --> 00:33:07,520 Well done. 795 00:33:08,560 --> 00:33:09,720 Mm. 796 00:33:09,720 --> 00:33:11,560 All good? Yeah. 797 00:33:11,560 --> 00:33:13,400 Nice work, boys. 798 00:33:15,240 --> 00:33:16,560 So hard. 799 00:33:16,560 --> 00:33:19,600 One bite has to explain everything that you want to say today. 800 00:33:19,600 --> 00:33:21,080 Can I see, can I see, can I see? 801 00:33:21,080 --> 00:33:22,680 Whoa! 802 00:33:23,720 --> 00:33:26,560 Um, you know, this could be my last cook and... 803 00:33:27,960 --> 00:33:29,840 ..if I don't go, one of them is. 804 00:33:29,840 --> 00:33:31,120 Well done, mate. 805 00:33:35,840 --> 00:33:37,720 Yeah. Oof! 806 00:33:46,520 --> 00:33:47,800 ANDY: Hey, Laura. Hi. 807 00:33:47,800 --> 00:33:49,080 SOFIA: Hey, Loz. 808 00:33:50,720 --> 00:33:52,200 POH: Wow. 809 00:33:57,840 --> 00:33:59,480 (CHUCKLES) 810 00:33:59,480 --> 00:34:00,920 JEAN-CHRISTOPHE: Wow, look at that! 811 00:34:03,560 --> 00:34:04,760 This is my seaweed tart 812 00:34:04,760 --> 00:34:07,400 with cured coral trout and native citrus. 813 00:34:10,200 --> 00:34:12,240 When we pop this one bite in our mouths, 814 00:34:12,240 --> 00:34:14,320 what do you want us to experience? 815 00:34:14,320 --> 00:34:18,880 I think that contrast of Japanese flavours and the really wild, 816 00:34:18,880 --> 00:34:21,760 intense citrus that the natives have given to this dish. 817 00:34:21,760 --> 00:34:24,120 Do you think you've balanced the intensity of your ingredients? 818 00:34:24,120 --> 00:34:25,720 I think I have. I still... 819 00:34:25,720 --> 00:34:28,760 I think it's got enough punch, but it's also still really clean. 820 00:34:28,760 --> 00:34:31,480 I think, when you're, like, sitting down having lots of snacks, 821 00:34:31,480 --> 00:34:33,640 you want it to kind of have that intense impact, 822 00:34:33,640 --> 00:34:35,920 but you want to be left going, "I could have another one." 823 00:34:35,920 --> 00:34:37,240 You know, it wasn't too much. 824 00:34:37,240 --> 00:34:38,520 So hopefully I've hit that. 825 00:34:38,520 --> 00:34:40,920 Thanks, Laura. Thank you so much. 826 00:34:40,920 --> 00:34:42,480 POH: Thanks, Laura. 827 00:34:44,480 --> 00:34:47,680 OK. What do we think of Laura's snacks? 828 00:34:48,760 --> 00:34:50,800 Beautiful. Looks, like, deceptively simple. 829 00:34:50,800 --> 00:34:51,920 OTHERS: Yes. 830 00:34:51,920 --> 00:34:53,520 I know how much work has gone into that. 831 00:34:53,520 --> 00:34:55,920 Yeah. Completely agree. Yeah. 832 00:34:55,920 --> 00:34:57,600 JEAN-CHRISTOPHE: Alright, let's have a try. 833 00:34:59,000 --> 00:35:00,040 Thank you. 834 00:35:16,040 --> 00:35:19,840 I think Laura's created something here that's really special, 835 00:35:19,840 --> 00:35:23,280 highlighting the native Australian citrus. 836 00:35:24,440 --> 00:35:27,880 I'm not really familiar with it, but I love the Geraldton wax. 837 00:35:27,880 --> 00:35:32,440 It kind of got that pine-like, like, almost like a conifer finish. 838 00:35:32,440 --> 00:35:34,360 I think, all in all, it's a really good dish. 839 00:35:34,360 --> 00:35:36,080 Yeah. 840 00:35:36,080 --> 00:35:38,520 What she set out to do was really highlight 841 00:35:38,520 --> 00:35:40,360 Australian native citrus in here. 842 00:35:40,360 --> 00:35:42,960 And what she's done really beautifully is pair it 843 00:35:42,960 --> 00:35:45,960 with Japanese ingredients that really scream umami. 844 00:35:45,960 --> 00:35:48,400 Like, that nori jam, for instance, 845 00:35:48,400 --> 00:35:53,400 combined with that really kind of rich fish head emulsion. 846 00:35:53,400 --> 00:35:56,920 Those two things are just, like, holding everything at bay 847 00:35:56,920 --> 00:36:00,640 and then letting the finger lime, the desert lime jam, 848 00:36:00,640 --> 00:36:04,080 just zing on zing on zing on zing. 849 00:36:04,080 --> 00:36:07,480 The Japanese do simplicity and clean so, so well. 850 00:36:07,480 --> 00:36:10,400 And I feel like they are two adjectives for what I would describe 851 00:36:10,400 --> 00:36:12,480 Laura's dish today. That was...that was delicious. 852 00:36:12,480 --> 00:36:16,920 She just layered every single ingredient with so much technique. 853 00:36:16,920 --> 00:36:19,280 Like, I love the way she cured that fish, 854 00:36:19,280 --> 00:36:22,520 wrapped it in the kombu, and it just left it having 855 00:36:22,520 --> 00:36:26,760 the most beautiful texture and was just seasoned perfectly. 856 00:36:26,760 --> 00:36:30,160 What I like very much, too, is she used most of everything. 857 00:36:30,160 --> 00:36:32,480 I mean, using the fish heads 858 00:36:32,480 --> 00:36:35,560 to get the gelatine to make it to the emulsion... 859 00:36:35,560 --> 00:36:37,920 I mean, it's a lot of work. 860 00:36:37,920 --> 00:36:39,600 It's phenomenal. 861 00:36:43,920 --> 00:36:45,560 BEN: Walking my dish up to the judges... 862 00:36:47,200 --> 00:36:49,520 ..I'm definitely concerned that this dish won't be good enough 863 00:36:49,520 --> 00:36:51,200 to keep me in the competition. 864 00:36:51,200 --> 00:36:52,960 I know it's a delicious dish, 865 00:36:52,960 --> 00:36:54,760 but it doesn't look amazing. 866 00:36:54,760 --> 00:36:56,240 (EXHALES FORCEFULLY) 867 00:36:58,840 --> 00:37:00,120 Hi, Ben. Hi, Ben. 868 00:37:00,120 --> 00:37:01,520 JEAN-CHRISTOPHE: How are you, mate? 869 00:37:01,520 --> 00:37:04,120 BEN: I've put all of my heart into this dish, 870 00:37:04,120 --> 00:37:05,600 and I just hope it keeps me safe. 871 00:37:18,040 --> 00:37:19,640 Ben, what have you made? 872 00:37:19,640 --> 00:37:23,200 I've made a whitebait-stuffed chicken wing 873 00:37:23,200 --> 00:37:25,960 with a chicken liver parfait, 874 00:37:25,960 --> 00:37:29,280 a Parmesan and seaweed tuile, 875 00:37:29,280 --> 00:37:32,120 and a chive oil emulsion. 876 00:37:32,120 --> 00:37:34,440 At the start of the day, you were pretty inspired by Vaughan. 877 00:37:34,440 --> 00:37:37,760 How did that shape this dish? 878 00:37:37,760 --> 00:37:39,320 I think a few things. 879 00:37:39,320 --> 00:37:40,840 Seeing some of the ingredients from home, 880 00:37:40,840 --> 00:37:42,120 which I haven't seen for a while, 881 00:37:42,120 --> 00:37:43,920 particularly whitebait being one of them. 882 00:37:43,920 --> 00:37:45,360 But I think, more than anything, 883 00:37:45,360 --> 00:37:48,280 those dishes had layers of flavour in them and texture in them. 884 00:37:48,280 --> 00:37:52,040 And so, I wanted to try to create something leaning into that a bit, 885 00:37:52,040 --> 00:37:54,080 where I've got plenty of texture, plenty of flavour 886 00:37:54,080 --> 00:37:55,360 and plenty of layers. 887 00:37:55,360 --> 00:37:59,080 I'm sensing you're a little bit worried with this one. 888 00:37:59,080 --> 00:38:00,640 Yeah, I'm worried every time I cook in here. 889 00:38:00,640 --> 00:38:04,120 This one, um... You know, this isn't the way I typically cook. 890 00:38:04,120 --> 00:38:05,920 I do know it's delicious. 891 00:38:05,920 --> 00:38:07,440 And I do know I gave it my best, 892 00:38:07,440 --> 00:38:09,600 so I can't really do much more than that. 893 00:38:09,600 --> 00:38:11,440 We're looking forward to tasting it. Thanks, mate. 894 00:38:11,440 --> 00:38:13,600 Thank you. SOFIA AND POH: Thanks, Ben. 895 00:38:13,600 --> 00:38:14,960 VAUGHAN: Awesome, bro. Thank you. 896 00:38:18,640 --> 00:38:20,840 Trying to see that whitebait. Yeah, I'm trying as well. 897 00:38:20,840 --> 00:38:21,880 Mousse. 898 00:38:21,880 --> 00:38:24,960 Maybe... Is that what this is? Those little ones there? 899 00:38:24,960 --> 00:38:27,360 Yeah, there's a sliver of it in there. 900 00:38:52,400 --> 00:38:54,560 I mean, it tastes good. OTHERS: Mm. 901 00:38:54,560 --> 00:38:58,960 I just feel like the end result, the execution of it, 902 00:38:58,960 --> 00:39:01,720 there's just too many things going on there. 903 00:39:01,720 --> 00:39:04,200 Like, even the kind of...the caviar gets lost 904 00:39:04,200 --> 00:39:06,320 because there's just so many things. Yeah. 905 00:39:06,320 --> 00:39:08,200 And I get it. There's all these things that I love, 906 00:39:08,200 --> 00:39:10,920 but I just feel like if he had have just taken a few 907 00:39:10,920 --> 00:39:12,120 of those things out, 908 00:39:12,120 --> 00:39:15,080 it would have been a more well-executed dish. 909 00:39:15,080 --> 00:39:17,720 And I hate to say that 'cause he's a Kiwi. 910 00:39:17,720 --> 00:39:18,920 Yeah. 911 00:39:18,920 --> 00:39:20,400 But, yeah. Um... 912 00:39:20,400 --> 00:39:21,680 Uh, man. 913 00:39:21,680 --> 00:39:23,440 It's definitely a tasty little tower. 914 00:39:23,440 --> 00:39:26,840 I love the layering of those really savoury flavours 915 00:39:26,840 --> 00:39:28,120 that he's put in there. 916 00:39:28,120 --> 00:39:30,440 Parmesan and seaweed, chicken and caviar. 917 00:39:30,440 --> 00:39:31,520 They're all flavours 918 00:39:31,520 --> 00:39:32,920 that we know work together really well. 919 00:39:32,920 --> 00:39:34,800 And I think Ben's used that to his advantage. 920 00:39:34,800 --> 00:39:37,840 I wanted more whitebait, you know. 921 00:39:37,840 --> 00:39:42,160 For me, that was the story when we went up to Ben's bench and... 922 00:39:42,160 --> 00:39:44,480 (SIGHS) ..mate, I wouldn't even know there was whitebait in there. 923 00:39:44,480 --> 00:39:45,720 Yeah. Um, because there is 924 00:39:45,720 --> 00:39:48,560 so much flavour going on with the Parmesan crisp, 925 00:39:48,560 --> 00:39:49,640 with the parfait. 926 00:39:49,640 --> 00:39:53,280 The only thing I've got in my palate and still know is the Parmesan. 927 00:39:53,280 --> 00:39:55,840 POH: Yeah. Yeah. Same. SOFIA: Strong. 928 00:39:55,840 --> 00:39:59,120 I think you can definitely see potential in Ben's dish, 929 00:39:59,120 --> 00:40:01,560 and you can understand what he's trying to achieve here 930 00:40:01,560 --> 00:40:04,720 'cause there's some solid flavours in the individual elements. 931 00:40:04,720 --> 00:40:06,040 I just feel like they struggled 932 00:40:06,040 --> 00:40:08,880 to really come together and it's fallen short a bit. 933 00:40:08,880 --> 00:40:09,920 Mm. 934 00:40:16,880 --> 00:40:19,120 ANDY: Callum. Hello, everyone. 935 00:40:19,120 --> 00:40:21,280 Hi, Callum. (GASPS) 936 00:40:21,280 --> 00:40:23,640 Wow. Oh, my God. 937 00:40:23,640 --> 00:40:25,640 They are adorable. 938 00:40:27,400 --> 00:40:30,560 Oh, wow. VAUGHAN: Get it all in there. 939 00:40:30,560 --> 00:40:32,880 Oh, you can smell the mushroom. CALLUM: Yeah. 940 00:40:32,880 --> 00:40:35,040 There's a little mushroom stock just to finish. 941 00:40:35,040 --> 00:40:37,400 These are mushroom and chicken liver tarts. 942 00:40:37,400 --> 00:40:40,640 From the tart shell up, it's a porcini tart case. 943 00:40:40,640 --> 00:40:42,600 There's then a chicken liver parfait, 944 00:40:42,600 --> 00:40:44,960 mandarin and thyme puree around that. 945 00:40:44,960 --> 00:40:48,200 On top of that is a little doughnut of crispy chicken skin. 946 00:40:48,200 --> 00:40:51,200 Mushroom dashi and port gel is the little gills. 947 00:40:51,200 --> 00:40:53,280 And then the stem is made from black garlic, 948 00:40:53,280 --> 00:40:55,280 Slippery Jack mushrooms and butter. 949 00:40:55,280 --> 00:40:56,440 Were you thinking of your family 950 00:40:56,440 --> 00:40:58,120 while you were cooking this dish today, Callum? 951 00:40:58,120 --> 00:40:59,400 Yeah, I think today it was literally 952 00:40:59,400 --> 00:41:01,520 walking through those doors of the MasterChef kitchen 953 00:41:01,520 --> 00:41:02,960 and just seeing, um, 954 00:41:02,960 --> 00:41:04,600 the trees and the moss and the rocks, 955 00:41:04,600 --> 00:41:07,120 and it just instantly took me back to, uh, 956 00:41:07,120 --> 00:41:08,440 to that moment with my family 957 00:41:08,440 --> 00:41:10,200 that in the colder months we get, you know, 958 00:41:10,200 --> 00:41:12,240 chuck a jacket on and go for a little explore. 959 00:41:12,240 --> 00:41:15,120 Yeah, I've actually, um, I've got my phone in my pocket. 960 00:41:15,120 --> 00:41:16,520 Can I show you a little photo of...? 961 00:41:16,520 --> 00:41:18,280 SOFIA: I would love to see a little photo. 962 00:41:18,280 --> 00:41:20,120 Uh, this is... 963 00:41:20,120 --> 00:41:21,240 This is my daughter, Elle, 964 00:41:21,240 --> 00:41:23,480 helping me grab some little pine mushrooms. 965 00:41:23,480 --> 00:41:24,960 JEAN-CHRISTOPHE: Wow, look at that! 966 00:41:24,960 --> 00:41:26,960 She's the same size as the mushroom! 967 00:41:26,960 --> 00:41:29,200 CALLUM: Literally. I reckon it's bigger than her head. 968 00:41:29,200 --> 00:41:31,480 Um, and so that's kind of the idea of the plating. 969 00:41:31,480 --> 00:41:33,400 You find like 100 of these for every porcini you find. 970 00:41:33,400 --> 00:41:34,520 So it's a... Wow. 971 00:41:34,520 --> 00:41:36,480 That's the real magic, when you get one of those. 972 00:41:36,480 --> 00:41:38,440 That's really amazing that you can walk in 973 00:41:38,440 --> 00:41:39,600 and have that memory 974 00:41:39,600 --> 00:41:42,520 and have it power an idea like this. 975 00:41:42,520 --> 00:41:45,080 Callum, thank you very much. We're going to taste your dish now. 976 00:41:45,080 --> 00:41:46,880 Thanks, Callum. Thank you. 977 00:41:46,880 --> 00:41:48,160 CALLUM: Thanks, everyone. 978 00:41:48,160 --> 00:41:49,800 JEAN-CHRISTOPHE: Wow, look at this. 979 00:41:49,800 --> 00:41:53,560 Oh, my gosh! I am gobsmacked by this. 980 00:41:53,560 --> 00:41:55,520 Smells so much like mushrooms. It smells like Porcini. 981 00:41:55,520 --> 00:41:56,960 VAUGHAN: It's really cool. 982 00:41:56,960 --> 00:41:59,760 I don't want to break one of these things. 983 00:41:59,760 --> 00:42:01,400 I reckon they'll be alright. ANDY: Look at that! 984 00:42:01,400 --> 00:42:03,560 (LAUGHS) Oh, it's so good! Even with the cup... 985 00:42:03,560 --> 00:42:05,520 POH: It's so adorable. 986 00:42:05,520 --> 00:42:06,720 Oh, my God. 987 00:42:13,720 --> 00:42:15,120 Oh, my God. Oh, my God. 988 00:42:17,160 --> 00:42:18,960 That's yum. That is so yum. 989 00:42:18,960 --> 00:42:20,320 So good. 990 00:42:20,320 --> 00:42:22,560 I actually really like the kind of citrus mandarin... 991 00:42:22,560 --> 00:42:23,560 POH: It's amazing. 992 00:42:23,560 --> 00:42:25,760 You can taste a little bit of the thyme... It's thyme in there? 993 00:42:25,760 --> 00:42:26,960 Yeah. Yeah. 994 00:42:26,960 --> 00:42:29,560 The only thing that would make this better 995 00:42:29,560 --> 00:42:33,080 is if a fairy popped out of my mouth right now. 996 00:42:33,080 --> 00:42:35,240 That was so delicious. 997 00:42:35,240 --> 00:42:37,920 I think when something looks so perfect, it's difficult 998 00:42:37,920 --> 00:42:40,080 because it can kind of really go downhill. 999 00:42:40,080 --> 00:42:42,440 But the way it looked completely matched the flavour. 1000 00:42:42,440 --> 00:42:46,800 That parfait was so incredible. 1001 00:42:46,800 --> 00:42:49,080 And it's when food is really good, 1002 00:42:49,080 --> 00:42:51,360 we all end up shaking our heads because it's just like 1003 00:42:51,360 --> 00:42:53,000 we just don't know what to do. 1004 00:42:53,000 --> 00:42:54,800 I'm kind of speechless. 1005 00:42:54,800 --> 00:42:57,880 That is such an amazing bite of food. 1006 00:42:57,880 --> 00:43:01,360 Yeah, for me, um, that's going to be hard to beat. 1007 00:43:01,360 --> 00:43:02,560 You know, it almost looks like 1008 00:43:02,560 --> 00:43:05,120 that's something a chef would be thinking about 1009 00:43:05,120 --> 00:43:07,040 for quite a long time before they made it. 1010 00:43:07,040 --> 00:43:09,520 Not something that someone's just gonna come in here 1011 00:43:09,520 --> 00:43:12,760 and say, "We're doing snacks," and bust that out in two hours. Yeah. 1012 00:43:12,760 --> 00:43:15,480 You can see he just loves cooking. He's like a machine. 1013 00:43:15,480 --> 00:43:17,520 He has thought of everything. 1014 00:43:17,520 --> 00:43:20,440 From the thinness of that porcini shell, 1015 00:43:20,440 --> 00:43:21,520 he went to the effort 1016 00:43:21,520 --> 00:43:23,720 of taking that little disc of chicken skin 1017 00:43:23,720 --> 00:43:25,640 and drilling a hole in it 1018 00:43:25,640 --> 00:43:29,000 so that he could place it on top of the parfait, 1019 00:43:29,000 --> 00:43:30,520 but under the veil, 1020 00:43:30,520 --> 00:43:32,720 so it would be hidden but wouldn't get soggy. 1021 00:43:32,720 --> 00:43:35,080 So it still had that salty crispness to it. 1022 00:43:35,080 --> 00:43:36,160 That was incredible. 1023 00:43:36,160 --> 00:43:37,240 I think there's been times 1024 00:43:37,240 --> 00:43:40,520 where Callum's been on the cusp of, like, 1025 00:43:40,520 --> 00:43:44,120 just stamping his authority on this competition and going, 1026 00:43:44,120 --> 00:43:45,560 "I'm the one to beat." 1027 00:43:45,560 --> 00:43:46,800 This is it. 1028 00:43:46,800 --> 00:43:50,760 He's just said, if he hasn't before, "I am the one to beat." 1029 00:43:50,760 --> 00:43:52,280 And I couldn't be more proud of him. 1030 00:43:52,280 --> 00:43:53,880 This is huge. 1031 00:43:58,920 --> 00:44:01,200 It doesn't matter how confident you are in your dish, 1032 00:44:01,200 --> 00:44:03,560 there's still thoughts in the back of your head. 1033 00:44:06,400 --> 00:44:07,960 Jamie. Hey, Jamie. 1034 00:44:07,960 --> 00:44:09,760 Hello. Ho-ho! 1035 00:44:11,320 --> 00:44:14,120 If this isn't absolutely spot-on, 1036 00:44:14,120 --> 00:44:16,520 there's every chance I'm walking out those doors. 1037 00:44:29,040 --> 00:44:30,680 POH: Jamie, what have you made? 1038 00:44:30,680 --> 00:44:32,960 So I've made anchovies on toast. 1039 00:44:32,960 --> 00:44:35,960 This is like no anchovies on toast I've ever seen. 1040 00:44:35,960 --> 00:44:38,080 Where did you come up with the idea? 1041 00:44:38,080 --> 00:44:40,600 Um, it was certainly one of the things 1042 00:44:40,600 --> 00:44:43,200 that represents Alba very well, 1043 00:44:43,200 --> 00:44:46,720 and I think that the tongue-in-cheek nature 1044 00:44:46,720 --> 00:44:49,280 of coming in here in top five and saying, 1045 00:44:49,280 --> 00:44:51,320 "I've made anchovies on toast," 1046 00:44:51,320 --> 00:44:54,480 is probably about as big a tip of the hat 1047 00:44:54,480 --> 00:44:56,360 to not only my old venue, 1048 00:44:56,360 --> 00:44:59,320 but myself as a cook that I could possibly do. So... 1049 00:44:59,320 --> 00:45:02,400 I love that. We're going to taste your dish now. 1050 00:45:02,400 --> 00:45:03,840 Cheers, mate. Thanks, Jamie. 1051 00:45:03,840 --> 00:45:05,680 Thank you. 1052 00:45:07,240 --> 00:45:08,720 Gentle, gentle. 1053 00:45:08,720 --> 00:45:10,360 POH: Oh, yeah. Yeah. 1054 00:45:25,960 --> 00:45:28,880 I mean, for me, that's super yum. 1055 00:45:30,240 --> 00:45:32,120 Yeah, like, it is. It's like... 1056 00:45:32,120 --> 00:45:34,320 It's like Spain in one bite, you know? 1057 00:45:34,320 --> 00:45:35,920 That was a one-bite wonder. 1058 00:45:35,920 --> 00:45:39,240 I loved how that crystal bread just shattered in my mouth. 1059 00:45:39,240 --> 00:45:42,520 And then it was just this familiar flavour 1060 00:45:42,520 --> 00:45:44,040 that we all love. 1061 00:45:44,040 --> 00:45:45,960 And there was nothing mysterious about it. 1062 00:45:45,960 --> 00:45:47,320 It was just delicious. 1063 00:45:47,320 --> 00:45:50,080 Yeah. I felt like he definitely met the brief. 1064 00:45:50,080 --> 00:45:51,160 Absolutely. 1065 00:45:51,160 --> 00:45:53,440 The answer to my question - would I miss the bread? 1066 00:45:53,440 --> 00:45:54,960 I didn't at all. 1067 00:45:54,960 --> 00:45:57,880 You know, and I think it's just 'cause he's gone so hard 1068 00:45:57,880 --> 00:45:59,200 in the smoked tomato 1069 00:45:59,200 --> 00:46:00,320 and the fat of the olive oil, 1070 00:46:00,320 --> 00:46:01,920 that he confited those tomatoes in... 1071 00:46:01,920 --> 00:46:03,000 Yeah. 1072 00:46:03,000 --> 00:46:05,080 ..topped off with a very simple anchovy. 1073 00:46:05,080 --> 00:46:06,760 Ooh! Man, it packed a punch. 1074 00:46:06,760 --> 00:46:11,160 That that belongs on a fine-dining menu in Spain. 1075 00:46:11,160 --> 00:46:14,080 And the reason I know that is not just because of the taste, 1076 00:46:14,080 --> 00:46:16,200 it's because of what it's doing to my mouth afterwards. 1077 00:46:16,200 --> 00:46:18,400 Like, all the saliva is rushing to the front. 1078 00:46:18,400 --> 00:46:21,040 It's really setting me up to eat more. 1079 00:46:21,040 --> 00:46:23,880 I would smash 10 more of those with a glass of sherry. 1080 00:46:23,880 --> 00:46:25,040 Yeah. No problem. 1081 00:46:25,040 --> 00:46:27,760 Same. I was like, I would just like a little line of those things in front of me, 1082 00:46:27,760 --> 00:46:29,240 and I'll just be like... You'll go like this. 1083 00:46:29,240 --> 00:46:30,600 ..boop, boop, boop. 1084 00:46:30,600 --> 00:46:32,560 As one bite... Yeah. 1085 00:46:32,560 --> 00:46:34,360 ..knocked it out of the park. 1086 00:46:39,400 --> 00:46:40,720 SOFIA: Vaughan, how do you think 1087 00:46:40,720 --> 00:46:42,880 these guys handled today's challenge? 1088 00:46:42,880 --> 00:46:46,120 I thought everyone had their own cool thing going on. 1089 00:46:46,120 --> 00:46:49,080 Some of it was super exciting for me, and I honestly, 1090 00:46:49,080 --> 00:46:50,440 I was like, wow, 1091 00:46:50,440 --> 00:46:54,040 how does someone bust something like that out in two hours? 1092 00:46:54,040 --> 00:46:56,440 And I think you guys are all awesome. 1093 00:46:56,440 --> 00:46:58,200 Give it up for Vaughn Mabee. 1094 00:46:58,200 --> 00:47:00,040 (APPLAUSE) 1095 00:47:05,400 --> 00:47:07,440 Before we get down to it, 1096 00:47:07,440 --> 00:47:09,120 we just have to commend one of you 1097 00:47:09,120 --> 00:47:12,000 for plating up one of the most interesting, 1098 00:47:12,000 --> 00:47:17,440 well-executed, masterful dishes of the competition so far. 1099 00:47:17,440 --> 00:47:19,040 Well done...Callum. 1100 00:47:19,040 --> 00:47:20,960 Wahey! (APPLAUSE) 1101 00:47:20,960 --> 00:47:22,480 Thank you. 1102 00:47:22,480 --> 00:47:24,640 Thank you. 1103 00:47:24,640 --> 00:47:28,080 And Callum's dish wasn't the only one that impressed us. 1104 00:47:28,080 --> 00:47:32,200 All of your dishes today showed us exactly why you're here, 1105 00:47:32,200 --> 00:47:35,800 but sadly, one had a few minor problems. 1106 00:47:35,800 --> 00:47:39,040 And up against perfection, it just fell short, 1107 00:47:39,040 --> 00:47:42,200 which is why I'm so sorry, 1108 00:47:42,200 --> 00:47:44,240 you're going home, Ben. 1109 00:47:45,320 --> 00:47:46,520 (GASPS) 1110 00:47:49,960 --> 00:47:54,680 Ben, you proved early on to us that you're a fighter. 1111 00:47:54,680 --> 00:47:57,280 And you've absolutely lived up to the Eliminator name. 1112 00:47:58,480 --> 00:48:00,440 Almost. (ALL LAUGH) 1113 00:48:00,440 --> 00:48:01,520 I'm so glad I came back. 1114 00:48:01,520 --> 00:48:02,920 And I'm so glad what I've got out of it. 1115 00:48:02,920 --> 00:48:04,960 You think what we've done on the season, you know, 1116 00:48:04,960 --> 00:48:07,120 got to cook along with Gordon Ramsay, Curtis Stone. 1117 00:48:07,120 --> 00:48:09,520 Been to Doha, cooked in a Michelin-star kitchen there. 1118 00:48:09,520 --> 00:48:10,560 Cooked in Vue de Monde here. 1119 00:48:10,560 --> 00:48:12,760 Like, it was just an absolute dream come true. 1120 00:48:12,760 --> 00:48:14,520 And to do it with such an amazing group of people 1121 00:48:14,520 --> 00:48:16,000 was just... It was just unforgettable. 1122 00:48:16,000 --> 00:48:18,640 So, you know, I feel like I've won 1123 00:48:18,640 --> 00:48:20,560 even though I haven't won the competition. 1124 00:48:20,560 --> 00:48:22,280 And I just want to wish these guys the best of luck 1125 00:48:22,280 --> 00:48:23,920 'cause, you know, anyone can win this. 1126 00:48:23,920 --> 00:48:25,680 Thank you. CALLUM: Thanks, mate. 1127 00:48:27,280 --> 00:48:28,760 Thank you, Andy. It's been awesome. 1128 00:48:28,760 --> 00:48:30,520 Your kids'll be proud. Good to see you. 1129 00:48:30,520 --> 00:48:32,960 Yeah, I'm pretty gutted that I'm going home today. 1130 00:48:32,960 --> 00:48:34,320 Chef. Huge, brother. 1131 00:48:34,320 --> 00:48:35,560 (SPEAKS INDISTINCTLY) 1132 00:48:35,560 --> 00:48:37,160 But at the same time, 1133 00:48:37,160 --> 00:48:39,080 I've gained so much from being in it. 1134 00:48:39,080 --> 00:48:42,360 (INDISTINCT CHATTER) Thank you, Chef. 1135 00:48:42,360 --> 00:48:44,440 I had a couple of years out of professional kitchens 1136 00:48:44,440 --> 00:48:46,760 and sort of almost lost my love of food a little bit. 1137 00:48:46,760 --> 00:48:50,200 And being back in this competition has really lit that fire again. 1138 00:48:50,200 --> 00:48:52,960 Give it up for Ben, everybody. 1139 00:48:52,960 --> 00:48:54,720 Good luck, Ben! 1140 00:48:56,080 --> 00:48:57,160 Good luck. 1141 00:49:04,320 --> 00:49:07,120 ANNOUNCER: Want what you see in the MasterChef kitchen? 1142 00:49:07,120 --> 00:49:09,160 Now you can do it yourself 1143 00:49:09,160 --> 00:49:12,280 with the MasterChef At Home cookbook. 1144 00:49:12,280 --> 00:49:13,360 Head to the website 1145 00:49:13,360 --> 00:49:14,800 or scan the QR code. 1146 00:49:16,280 --> 00:49:18,400 Sunday night... 1147 00:49:18,400 --> 00:49:20,160 ..four contestants, 1148 00:49:20,160 --> 00:49:21,880 four judges, 1149 00:49:21,880 --> 00:49:24,200 and four cloches. 1150 00:49:24,200 --> 00:49:26,800 SOFIA: You'll pick whose ingredient you want to cook with today, 1151 00:49:26,800 --> 00:49:29,720 but you're not going to know what the ingredient is 1152 00:49:29,720 --> 00:49:32,440 until after you've made your choice. 1153 00:49:32,440 --> 00:49:34,160 (GASPS) 1154 00:49:35,680 --> 00:49:36,680 What the hell is that? 1155 00:49:36,680 --> 00:49:38,760 (ALL LAUGH) 1156 00:49:38,760 --> 00:49:40,720 It's a tussle for top dish... 1157 00:49:40,720 --> 00:49:43,680 I'm, like, trying everything in my power to get that win. 1158 00:49:43,680 --> 00:49:46,400 ..and a massive prize. 1159 00:49:46,400 --> 00:49:47,480 ANDY: Trust me, gang, 1160 00:49:47,480 --> 00:49:50,200 it is one that you are not going to want to miss out on. 1161 00:49:50,200 --> 00:49:52,160 Oh, yes. 1162 00:49:52,160 --> 00:49:54,160 Captions by Red Bee Media